Investigation of corrosion rate of AISI 316l stainless steel in Malaysian tropical fruit juice environment using factorial experimental design

Yunadi, Nazirah Aqilah (2023) Investigation of corrosion rate of AISI 316l stainless steel in Malaysian tropical fruit juice environment using factorial experimental design. Project Report. Universiti Teknikal Malaysia Melaka, Melaka, Malaysia. (Submitted)

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Abstract

316L stainless steel is commonly used in kitchen utensils. This is due to its outstanding mechanical properties and great corrosion resistance. However, it is critical to keep a careful focus on what happens when stainless steel items are used, especially since those ingredients are often chosen by the population for their daily diet. Malaysians regularly consume fruits as juice or as a culinary element. As a result, it is critical to examine the effect of corrosion resistance on 316L stainless steel kitchen utensils in Malaysian common fruit juice medium. Over a 40-days period, measurements will be performed at 8-days intervals to explore the influence of corrosion resistance quality of 316L stainless steel on chosen Malaysian tropical juices (lime, tamarind, and pineapple) by using weight-loss technique. To design the experiment and analyse the results, the experimental design (DOE) and analysis of variance (ANOVA) methods were utilised. In order to pick the optimal material, it is necessary to analyse the influence of each variable and its interaction on stainless steel corrosion. The highest corrosion rate is 0.4775mmpy observed in tamarind juice, followed by lime juice and the lowest corrosion rate is 0.0075mmpy in pineapple juice. Moreover, Corrosion rates differ depending on time and environment. Where, the corrosion rates are highest during the first week of the experiment and gradually decrease as the experiment progresses. The generalised model equation was obtained to predict the corrosion rate of stainless steel in an similar environment.

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