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Food Additives as Factor of Corrosion of Mild Steel in Neutral Solution

Olena Bondar1, Victoria Vorobyova2, Мargarita Skiba3, Іryna Kurmakova1, Natalia Demchenko1, Оlena Chygyrynets2
Affiliation: 
1 Chernihiv National T.G. Shevchenko Pedagogical University, 53, Hetmana Polubotka St., 14013 Chernihiv, Ukraine 2 National Technical University of Ukraine “Igor Sikorsky Kyiv Polytechnic Institute”, 37, Peremogy Ave., 03056 Kyiv, Ukraine 3 Ukrainian State University of Chemical Technology, 8, Gagarin Ave., 49005 Dnipro, Ukraine i.kurmakova@gmail.com
DOI: 
https://doi.org/10.23939/chcht13.02.254
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Keywords:

Abstract: 
It has been showed that food additives E451 and E459 inhibit corrosion in neutral water-salt medium and additives E316, E631, E621, E631+E551, herbs and spices increased it up to 1.75 times. Under microbial corrosion condition, inducted by sulfate-reducing bacteria, inhibition action (up to 80.9%) was discovered only for additive E459. Other studied additives increased microbial corrosion up to 2.27 times. The presence of food additives in corrosive medium influences the quantity of sulfate-reducing bacteria in biofilm on steel surface.
References: 

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