Korozijska otpornost metala za kuhinjsko posuđe

master's thesis

• Title (english): Corrosion resistance of different cookware materials
• Author: Domagoj Pintarić
• Mentor: Ivan Stojanović (mentor)
• Granter: University of Zagreb; Faculty of Mechanical Engineering and Naval Architecture; Zagreb
• Defense date and country: 2024-07-15, Croatia
• Scientific / art field, discipline and subdiscipline: TECHNICAL SCIENCES; Mechanical Engineering; Production Mechanical Engineering

Abstract

Kuhinjsko posuđe je nezamjenjivo sredstvo u pripremi hrane i kao takvo izloženo je različitim sredstvima i namirnicama. One mogu različito utjecati na kemijska svojstva kuhinjskog posuđa. Zbog toga je od velike važnosti prilikom njihove izrade odabrati odgovarajuće materijale i adekvatno ih zaštiti kako bi se spriječila pojava korozije i moguće ispuštanje metalnih iona u hranu.
U teorijskom dijelu rada nabrojane su i objašnjene vrste korozije koje se mogu pojaviti u kuhinjskom okruženju. Nadalje su nabrojane i objašnjene vrste metala koji se u prehrambenoj industriji koriste za proizvodnju kuhinjskog posuđa. Također je objašnjena njihova uloga i utjecaj na uporabu različitih namirnica. Zatim, navedene su vrste zaštitnih prevlaka kojima se štiti kuhinjsko posuđe od korozijskih procesa. Nakon toga nabrojani su i objašnjeni tipovi elektrokemijskih ispitivanja koji se koriste u eksperimentalnom dijelu.
U eksperimentalnom dijelu ispituju se kemijska svojstva čelika AISI 304 i AISI 316 i aluminija AA 3004 u odnosu na različite elektrolite koji predstavljaju česte kuhinjske uvjete pri sobnoj temperaturi. Ti elektroliti su obična voda, destilirana voda koncentracije 0,4/3,5/5,0% NaCl, vodom razrijeđeni sok od rajčice (elektrolit niže pH vrijednosti) i bademovo mlijeko (elektrolit više pH vrijednosti).
Naposljetku je dan zaključak.

Abstract (english)

Kitchen utensils are indispensable tools in food preparation and as such, they are exposed to various substances and ingredients. These can differently affect the chemical properties of kitchen utensils. Therefore, it is of great importance to choose appropriate materials and adequately protect them during their manufacture to prevent the occurrence of corrosion and the potential release of metal ions into food.
The theoretical part of this paper is to list and explain the types of corrosion that can occur in a kitchen environment. Furthermore, it lists and explains the types of metals used in the food industry for the production of kitchen utensils, describe their roles, and how they influence the use of different ingredients. Additionally, the types of protective coatings used to shield kitchen utensils from corrosion processes are listed. Following that, the types of electrochemical tests to be used in the experimental are listed and explained.
In the experimental part, the chemical properties of AISI 304 and AISI 316 steel and AA 3004 aluminum are examined in relation to various electrolytes that represent common kitchen conditions at room temperature. These electrolytes include tap water, distilled water with NaCl concentrations of 0,4%, 3,5%, and 5,0%, diluted tomato juice (a lower pH electrolyte), and almond milk (a higher pH electrolyte).
Finally, a conclusion is presented.

• Keywords: kuhinjsko posuđe; korozijska postojanost; elektrokemijska ispitivanja; zaštitne prevlake; aluminij
• Keywords (english): kitchen utensils; corrosion resistance; electrochemical tests; protective coatings; aluminum
• Language: croatian
• URN:NBN: urn:nbn:hr:235:535317
• Study programme: Title: Mechanical Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka strojarstva (magistar/magistra inženjer/inženjerka strojarstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2024-07-13 20:17:39