Please use this identifier to cite or link to this item:
Title: Investigation of corrosion effect of mild steel on orange juice
Authors: Okoro, HK 
Keywords: Corrosion;Mild steel;Weight loss;Orange juice;Acidity
Issue Date: 2011
Publisher: Academic journals
Abstract: This 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.
Appears in Collections:Appsc - Journal Articles (DHET subsidised)

Files in This Item:
File Description SizeFormat 
Oladele_Sanusi_Kazeem_Okoro_Hussein_Kehinde_AppSci_2011.pdfMain article150.95 kBAdobe PDFView/Open
Show full item record

Page view(s)

Last Week
Last month
checked on Feb 9, 2021


checked on Feb 9, 2021

Google ScholarTM


This item is licensed under a Creative Commons License Creative Commons