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Food Grade Biopolymer Corrosion and Biocorrosion Inhibition: Case Study of Chitin and Chitosan
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Author(s): Mohamed Khattabi (Ibn Tofail University, Morocco), Amine Rkhaila (Ibn Tofail University, Morocco), Khaoula Alaoui (Ibn Tofail University, Morocco), Khadija Ounine (Ibn Tofail University, Morocco), Brahim Chafik El Idrissi (Ibn Tofail University, Morocco), Hassan Oudda (Ibn Tofail University, Morocco), Ahmed El Yacoubi (Ibn Tofail University, Morocco)and Younes El Kacimi (Ibn Tofail University, Morocco)
Copyright: 2023
Pages: 32
Source title:
Handbook of Research on Corrosion Sciences and Engineering
Source Author(s)/Editor(s): Younes El Kacimi (University Ibn Tofail, Morocco)and Lei Guo (Tongren University, China)
DOI: 10.4018/978-1-6684-7689-5.ch011
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Abstract
Metal corrosion is a major global concern in many economic sectors. Specifically, in the food and pharmaceutical industry, stainless steel is exposed to heat, water, and harsh cleaning chemicals. Through those exposures, food grade stainless steel must remain durable, corrosion free, and be easy to sanitize. These features are crucial because produced foodstuffs and drugs must comply with high purity and quality standards. Just a proper selection of stainless-steel grade can prevent corrosion phenomena that can be detrimental to the whole manufacturing process. In this book chapter, the corrosion and biocorrosion inhibition of stainless steel was investigated under harsh cleaning chemicals condition (10% HCl). For that, Chitin and Chitosan are extracted successively from the pink shrimp shells of Parapenaeus longirostris collected from the local market of Mehdia. Their corrosion and biocorrosion inhibition potential was evaluated via standard weight loss, potentiodynamic polarization, and electrochemical impedance spectroscopymeasurement.
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