Investigation of corrosion effect of mild steel on orange juice

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dc.contributor.authorOladele S.K.
dc.contributor.authorOkoro H.K.
dc.date.accessioned2011-05-25T08:49:50Z
dc.date.available2011-05-25T08:49:50Z
dc.date.issued2011
dc.description.abstractThis paper aims to investigate the corrosion effect of mild steel in orange juice using a weight loss technique. Test specimens with known weights were immersed in the test media (orange juice with preservatives, natural orange juice and water) for a total exposure time of 10 days. Weight loss was measured at two day intervals for the determination of corrosion rate effect. Corrosion aggressive substance was discovered to have significant impact on the degradation of equipment and the maintenance or replacement of products lost or contaminated as a result of corrosion reactions. Results revealed that the corrosiveness of sweet orange juice on mild steel was mainly a function of its acidity. Packed orange juice with preservative was most corrosive followed by natural orange juice and water, respectively. © 2011 Academic Journals.
dc.description.versionArticle
dc.identifier.citationAfrican Journal of Biotechnology
dc.identifier.citation10
dc.identifier.citation16
dc.identifier.citation3152
dc.identifier.citation3156
dc.identifier.issn16845315
dc.identifier.urihttp://hdl.handle.net/10019.1/14708
dc.titleInvestigation of corrosion effect of mild steel on orange juice
dc.typeArticle
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