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CONTRIBUTIONS TO THE DEVELOPMENT OF THE MATERIAL BALANCE OF MIGRATION PROCESS OF METAL IONS FROM THE AISI304 STAINLESS STEEL IN ACETIC ACID SOLUTIONS

机译:在醋酸溶液中AISI304不锈钢的金属离子迁移过程的材料平衡发展的贡献。

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The aim of this work was the development of theoretical and real material balance by studying the diffusion phenomena of the metallic ions from AISI304 stainless steel samples in acetic acid solutions with 3%, 6% and 9% concentrations. The correlation of the quantities of substance which migrate from the metallic alloys in the food simulants through the interaction interface between the two environments can be accomplished through the materials balance developed for each component. To development the materials balance, we used the general stoichiometric equation of a chemical process. Within the comparative study of the theoretical and real mass balance, we have used the experimental data obtained after the migration tests, where the variables were represented by the working parameters: the temperature of the migration testing - T [°C], the exposure time - t [min.] and the stirring of the corrosive environment - n [rot·min -1 ]. The value of each parameter was varied on three levels, in accordance with the real situations met in practice. In order to express the quantitative stage of the interaction between the metallic material and the corrosive environment, at a certain moment, we have used the degree of dissolution δ M of the metallic components such as Mn, Cr, 56 Fe and Ni. The comparative study of the dissolution rates obtained allows to extrapolate and to elaborate in practice the optimization of the process which occurs at the interface of the two real food environments.
机译:这项工作的目的是通过研究AISI304不锈钢样品中金属离子在浓度为3%,6%和9%的乙酸溶液中的扩散现象来发展理论和实际材料之间的平衡。通过两种环境之间的相互作用界面,从食品模拟物中的金属合金迁移出来的物质数量的相关性可以通过为每种成分开发的物料平衡来实现。为了开发物料平衡,我们使用了化学过程的一般化学计量方程。在理论和实际质量平衡的比较研究中,我们使用了迁移测试后获得的实验数据,其中变量由以下工作参数表示:迁移测试的温度-T [°C],暴露时间-t [min。]和腐蚀性环境的搅拌-n [rot·min -1]。根据实践中遇到的实际情况,每个参数的值在三个级别上变化。为了表示金属材料与腐蚀性环境之间相互作用的定量阶段,在某个时刻,我们使用了诸如Mn,Cr,56 Fe和Ni之类的金属成分的溶解度δM。所获得的溶解速率的比较研究可以推断并详细说明在两个实际食品环境的界面上发生的过程的优化。

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