Investigation of corrosion rate of AISI 316L stainless steel in tropical fruit juice environment

Yusuf, Yusliza and Yunadi, Nazirah Aqilah and Omar, Nooririnah and Mustafa, Nuzaimah and I.A.A., Bakar (2024) Investigation of corrosion rate of AISI 316L stainless steel in tropical fruit juice environment. In: 9th International Conference and Exhibition on Sustainable Energy and Advanced Materials, Putrajaya, Malaysia.

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Abstract

316L stainless steel is frequently used for kitchenware. This is a result of its exceptional mechanical properties and corrosion resistance. However, it’s important to pay great attention to what transpires when stainless steel items are used, especially for people who frequently consume fruits as juice or as a cooking element. Consequently, it is essential to investigate the influence of corrosion resistance on 316L stainless steel kitchen implements in a common fruit juice medium. Using the weight-loss technique, measurements were conducted every 8 days over a period of 40 days to determine the effect of corrosion resistance quality of 316L stainless steel on selected tropical juices (lime, tamarind, and pineapple). The experimental design (DOE) methodologies were employed to design the experiment and analyses the results. In the analysis, tamarind juice had the maximum corrosion rate at 0.4775 mmpy, followed by lime juice, and pineapple juice had the lowest corrosion rate at 0.075 mmpy. In addition, the highest corrosion rates are observed during the first week of the investigation and decrease gradually as the experiment progresses

Item Type: Conference or Workshop Item (Paper)
Uncontrolled Keywords: Corrosion rate, AISI 316L, Fruit juice
Divisions: Faculty Of Industrial And Manufacturing Technology And Engineering
Depositing User: NUR FARISAH JAFRIN
Date Deposited: 21 Jul 2026 06:57
Last Modified: 21 Jul 2026 06:57
URI: http://eprints.utem.edu.my/id/eprint/29807
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