Corrosion of copper by food acids containing colourants and sweetening agents – Part II: Corrosion by tartaric acid

Talati, J. D.; Patel, A. S.

doi:10.1002/maco.19860370906

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“…Examples of compounds likely to inhibit corrosion in food media are antioxidants such as ascorbic acid, and even folic acid, which is not an antioxidant [ 8 , 9 , 10 ], while plausible corrosion enhancers are some of the organic acids present in foods. Some reports [ 11 , 12 , 13 ] appear to suggest that sulphide compounds in fruits and foods can enhance corrosion. Furthermore, processing methods and the history of fruits can exert influences on the composition of the extracted juice.…”

Section: Introductionmentioning

confidence: 99%

“…Citric acid, a common component of fruits and fruit juices, has been reported to inhibit the corrosion of aluminium in 2 M NaCl (at pH 2) at concentrations ≤10 −5 M [ 16 ]. Talati and Patel [ 12 ] studied the effect of colourants and sweetening agents on copper corrosion in tartaric acid commonly present in various fruits and reported that all the food colourants and sweetening agents studied accelerate the corrosion of copper by tartaric acid. Adewuyi and Oladunjoye [ 40 ] studied the effects of sweeteners (glycerol, saccharin, glucose, and sucrose) and colourants (Carmoisine, Sunset Yellow, Poncreau 4R, and Tartazine) on tin-coated steel plates in malic acid and reported that while the sweetening agents inhibited corrosion, the colourants enhanced the corrosion of the tin-plated steels, and attributed the inhibitive effects of the sweeteners to the presence of hydroxyl groups that can form complexes with metal ions, which when insoluble can lead to corrosion inhibition [ 41 , 42 , 43 , 44 , 45 , 46 , 47 , 48 , 49 , 50 ].…”

Section: Introductionmentioning

confidence: 99%

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Comparative Gravimetric Studies on Carbon Steel Corrosion in Selected Fruit Juices and Acidic Chloride Media (HCl) at Different pH

Ofoegbu

2021

Materials

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Food contamination due to metal corrosion and the consequent leakage of metals into foods is a problem. Understanding the mechanism(s) of metal corrosion in food media is vital to evaluating, mitigating, and predicting contamination levels. Fruit juices have been employed as model corrosive media to study the corrosion behaviour of metallic material in food media. Carbon steel corrosion in fresh juices of tomato, orange, pineapple, and lemon, as well as dilute hydrochloric acid solutions at varied pH, was studied using scanning electron microscopy, gravimetric and spectrophotometric techniques, and comparisons made between the corrosivity of these juices and mineral acids of comparable pH. The corrosion of carbon steel in fruit juices and HCl solutions manifests as a combination of uniform and pitting corrosion. Gravimetric data acquired after one hour of immersion at ambient temperature (22 °C) indicated corrosion rates of 0.86 mm yr−1 in tomato juice (pH ≈ 4.24), 1.81 mm yr−1 in pineapple juice (pH ≈ 3.94), 1.52 mm yr−1 in orange juice (pH ≈ 3.58), and 2.89 mm yr−1 in lemon juice (pH ≈ 2.22), compared to 2.19 mm yr−1 in 10−2 M HCl (pH ≈ 2.04), 0.38 mm yr−1 in 10−3 M HCl (pH ≈ 2.95), 0.17 mm yr−1 in 10−4 M HCl (pH ≈ 3.95), and 0.04 mm yr−1 in 10−5 M HCl (pH ≈ 4.98). The correlation of gravimetrically acquired corrosion data with post-exposure spectrophotometric analysis of fruit juices enabled de-convolution of iron contamination rates from carbon steel corrosion rates in fruit juices. Elemental iron contamination after 50 h of exposure to steel samples was much less than the values predicted from corrosion data (≈40%, 4.02%, 8.37%, and 9.55% for tomato, pineapple, orange, and lemon juices, respectively, relative to expected values from corrosion (weight loss) data). Tomato juice (pH ≈ 4.24) was the least corrosive to carbon steel compared to orange juice (pH ≈ 3.58) and pineapple juice (pH ≈ 3.94). The results confirm that though the fruit juices are acidic, they are generally much less corrosive to carbon steel compared to hydrochloric acid solutions of comparable pH. Differences in the corrosion behaviour of carbon steel in the juices and in the different mineral acid solutions are attributed to differences in the compositions and pH of the test media, the nature of the corrosion products formed, and their dissolution kinetics in the respective media. The observation of corrosion products (iron oxide/hydroxide) in some of the fruit juices (tomato, pineapple, and lemon juices) in the form of apparently hollow microspheres indicates the feasibility of using fruit juices and related wastes as “green solutions” for the room-temperature and hydrothermal synthesis of metal oxide/hydroxide particles.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Comparative Gravimetric Studies on Carbon Steel Corrosion in Selected Fruit Juices and Acidic Chloride Media (HCl) at Different pH

Ofoegbu

2021

Materials

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Corrosion of copper by food acids containing colourants and sweetening agents – Part IV: Corrosion by lactic acid

Talati

Patel

1988

Materials & Corrosion

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The corrosion of copper in lactic acid containing various colourants and sweetening agents has been studied. In plain lactic acid the corrosion increases with acid concentration up to 0.5 M and then decreases, but it increases continuously with the time of immersion and temperature. Pure buffalo milk (pH 6.45) and curd (pH 3.70) have almost no effect on copper. Addition of food dyes to lactic acid increases corrosion, the order of corrosivity being: amaranth < fast red E S sunset yellow < tartrazine d ponceau 4 R < carmoisine. Saccharin in plain as well as coloured lactic acid has an accelerating effect. The other sweeteners have an inhibitive effect, in the order: glycerol < glucose s fructose < sucrose in plain lactic acid, while in coloured acid the effect increases in the order: glycerol < sucrose < glucose < fructose.Copper in 0.1 M plain as well as coloured and/or sweetened lactic acid shows a corrosion potential of -70 mV (+ 5 mV) vs SCE. Galvanostatic polarisation curves show very little anodic but appreciable cathodic polarisation. Preservatives like sodium benzoate confer 30% protection.Untersucht wurde die Korrosion von Kupfer in Milchsaure mit verschiedenen Farbstoffen und SiiBstoffen. In Milchsaure allein steigt die Korrosion mit der Saurekonzentration bis 0,5 M und nimmt dann wieder ab, sie steigt jedoch kontinuierlich mit der Versuchsdauer und der Temperatur. Reine Biiffelmilch (pH 6,45) und Quark (pH 3,70) haben fast keine Wirkung auf Kupfer. Zusatz von Lebensmittelfarbstoffen zu Milchsaure verstarkt die Korrosion, und zwar steigt die Aggressivitat in der Reihenfolge: Amaranth > Echtrot E S Sunset yellow Tartracin 4 Ponceau 4R < Carmoisine. Saccharin wirkt sowohl in der reinen als auch in der farbstoffhaltigen Milchsaure beschleunigend. Die iibrigen verwendeten SiiDstoffe wirken inhibierend, und zwar in der Reihenfolge: Glycerin < Glucose 6 Fructose < Saccharose in reiner Milchsaure, Glycerin < Saccharose < Glucose < Fructose in farbstoffhaltiger Milchsaure.Das Potential des Kupfers in 0,l m Milchsaure auch mit Farbstoffen undfoder SuDstoffen liegt bei -70 mV (+5 mV) (SCE). Die galvanostatischen Polarisationskurven zeigen sehr geringe anodische, jedoch betrachtliche kathodische Polarisation. Konservierungsmittel wie Natriumbenzoat erreichen einen Hemmwert von 30%.particularly on long standing. The corrosion of copper and brass by food acids and souring substances has been studied by some workers [l, 7-13]. However, data regarding the effect of various food dyes and sweetening agents on corrosion of copper by edible acids are not much available. In the present communication the corrosion of electrolytic copper by lactic acid solutions containing various food dyes (e. g. ponceau 4 R, tartrazine, amaranth, carmoisine, sunset yellow, fast red E) and sweetening agents (e. g. glucose, fructose, sucrose, glycerol, saccharin) has been reported. The study is an extension of the earlier work [14-171 and forms part of the project to study corrosion of different metals and alloys by solutions of food acids co...

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Corrosion of copper by food acids containing colourants and sweetening agents – Part II: Corrosion by tartaric acid

Cited by 2 publications

References 3 publications

Comparative Gravimetric Studies on Carbon Steel Corrosion in Selected Fruit Juices and Acidic Chloride Media (HCl) at Different pH

Comparative Gravimetric Studies on Carbon Steel Corrosion in Selected Fruit Juices and Acidic Chloride Media (HCl) at Different pH

Corrosion of copper by food acids containing colourants and sweetening agents – Part IV: Corrosion by lactic acid

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