A FACTORIAL EXPERIMENTAL DESIGN METHOD FOR ANALYSING CORROSION RATE OF AISI 316L STAINLESS STEEL IN SELECTED TROPICAL FRUIT JUICE MEDIA

Abstract

The utilisation of AISI 316L stainless steel in kitchenware is widespread due to its exceptional strength and remarkable corrosion resistance. Nevertheless, the susceptibility of stainless steel to corrosion from regularly utilised cooking substances, such as fruit juice, remains uncertain.  Hence, it is crucial to assess the impact of frequently utilised fruit juice mediums on the corrosion resistance of 36L stainless steel kitchen equipment.  The weight-loss method will be employed to assess the impact of the corrosion resistance quality of 316L stainless steel on specific tropical liquids (lime, tamarind, and pineapple). Measurements were conducted every 8 days over a period of 40 days. The experiment was designed and the data were analysed using experimental design (DOE) and variance analysis (ANOVA) methodologies. The results of this study indicate that tamarind juice had the highest corrosion rate of 0.4775mmyear^{− 1}, followed by lime juice, while pineapple juice had the lowest corrosion rate of 0.0075mmyear^{− 1}. The corrosion rates exhibited a maximum value during the initial week of the experiment, followed by a progressive decline over the course of time. This study also introduced a regression equation that includes the three distinct mediums studied.