Evaluation of Green Corrosion Inhibitors for Applying in Food Packaging

Abstract:

In this study, the inhibitor effect of Solidago chilensis extract as green corrosion inhibitor for anodized aluminum alloy samples was evaluated in NaCl 3%wt solution. This study was carried out for application on cans for pack of foods. The procedure of the surface treatment of the samples was done by anodizing followed by sealing in a solution containing the inhibitor. Essays of potentiostatic polarization and electrochemical impedance spectroscopy were done to evaluate the inhibitor effect. The mechanical analyses were performed on anodized samples to evaluate the influence of the thickness of anodization on the mechanical resistance of the samples. The potentiostatic essays indicated that a cathodic inhibitor effect occurs only in non-anodized samples and that the anodic effect of the inhibitor not appears on the anodized samples. The calculated efficiency of the inhibitor was 96 %. The EIS results indicated that the higher values of polarization resistance (16 kΩ) occur on anodized samples containing inhibitor after 72 hours of immersion in NaCl 3%wt. The mechanical essays indicated a non – significant difference between anodized and non – anodized samples.

• Periodical: Materials Science Forum (Volume 869)
• Pages: 657-662
• DOI: https://doi.org/10.4028/www.scientific.net/MSF.869.657
• Online since: August 2016
• Authors: Valeska Rodrigues Roque*, Ana Paula Jardim Roquete, Laura Martins Fonseca, Anelise Mossmann, Carla Daniela Cordeiro Luiz, Maldaner Graciela, Flávio André Pavan, Alexandre Ferreira Galio
• Keywords: Aluminum Packaging, Anodizing, Green Corrosion Inhibitors

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