Investigation of Corrosion Rate of Mild Steel in Fruit Juice Environment Using Factorial Experimental Design

Although little attention is paid to corrosion study in food processing and production industry, it is highly important to take a critical look at what transpires at the production stages and how these can affect human health due to contamination of the final product. This research employs the desig...

Full description

Bibliographic Details
Main Authors:	Abdulhammed K. Hamzat, Ibrahim A. Adediran, Luai M. Alhems, Muhammad Riaz
Format:	Article
Language:	English
Published:	Hindawi Limited 2020-01-01
Series:	International Journal of Corrosion
Online Access:	http://dx.doi.org/10.1155/2020/5060817

id	doaj-67864ec3eac949ddada17bd62b0698a6
record_format	Article
spelling	doaj-67864ec3eac949ddada17bd62b0698a62020-11-25T02:57:27ZengHindawi LimitedInternational Journal of Corrosion1687-93251687-93332020-01-01202010.1155/2020/50608175060817Investigation of Corrosion Rate of Mild Steel in Fruit Juice Environment Using Factorial Experimental DesignAbdulhammed K. Hamzat0Ibrahim A. Adediran1Luai M. Alhems2Muhammad Riaz3Department of Mechanical Engineering, King Fahd University of Petroleum and Minerals, Dhahran 31261, Saudi ArabiaDepartment of Mechanical Engineering, Ankara Yildirim Beyazit University, Ankara, TurkeyCER/Research Institute, King Fahd University of Petroleum and Minerals, Dhahran 31261, Saudi ArabiaDepartment of Mathematics and Statistics, King Fahd University of Petroleum and Minerals, Dhahran 31261, Saudi ArabiaAlthough little attention is paid to corrosion study in food processing and production industry, it is highly important to take a critical look at what transpires at the production stages and how these can affect human health due to contamination of the final product. This research employs the design of experiment module of a Minitab software to analyze the corrosion effect of mild steel in fruit juice environment. Coupon method was adopted to calculate the rate of corrosion in orange, pineapple, and cashew fluid for a duration of 25 days with measurement taken at 5-day intervals. The highest corrosion rate of 0.71 mmpy was observed in cashew fluid followed by pineapple fluid, and the least rate of 0.08 mmpy was observed in orange fluid. The generalized model equation was obtained to predict corrosion rate of mild steel in a similar environment. In general, design of experiment offers a better way to analyze corrosion experiment result, and this innovative idea is shown in this work.http://dx.doi.org/10.1155/2020/5060817
collection	DOAJ
language	English
format	Article
sources	DOAJ
author	Abdulhammed K. Hamzat Ibrahim A. Adediran Luai M. Alhems Muhammad Riaz
spellingShingle	Abdulhammed K. Hamzat Ibrahim A. Adediran Luai M. Alhems Muhammad Riaz Investigation of Corrosion Rate of Mild Steel in Fruit Juice Environment Using Factorial Experimental Design International Journal of Corrosion
author_facet	Abdulhammed K. Hamzat Ibrahim A. Adediran Luai M. Alhems Muhammad Riaz
author_sort	Abdulhammed K. Hamzat
title	Investigation of Corrosion Rate of Mild Steel in Fruit Juice Environment Using Factorial Experimental Design
title_short	Investigation of Corrosion Rate of Mild Steel in Fruit Juice Environment Using Factorial Experimental Design
title_full	Investigation of Corrosion Rate of Mild Steel in Fruit Juice Environment Using Factorial Experimental Design
title_fullStr	Investigation of Corrosion Rate of Mild Steel in Fruit Juice Environment Using Factorial Experimental Design
title_full_unstemmed	Investigation of Corrosion Rate of Mild Steel in Fruit Juice Environment Using Factorial Experimental Design
title_sort	investigation of corrosion rate of mild steel in fruit juice environment using factorial experimental design
publisher	Hindawi Limited
series	International Journal of Corrosion
issn	1687-9325 1687-9333
publishDate	2020-01-01
description	Although little attention is paid to corrosion study in food processing and production industry, it is highly important to take a critical look at what transpires at the production stages and how these can affect human health due to contamination of the final product. This research employs the design of experiment module of a Minitab software to analyze the corrosion effect of mild steel in fruit juice environment. Coupon method was adopted to calculate the rate of corrosion in orange, pineapple, and cashew fluid for a duration of 25 days with measurement taken at 5-day intervals. The highest corrosion rate of 0.71 mmpy was observed in cashew fluid followed by pineapple fluid, and the least rate of 0.08 mmpy was observed in orange fluid. The generalized model equation was obtained to predict corrosion rate of mild steel in a similar environment. In general, design of experiment offers a better way to analyze corrosion experiment result, and this innovative idea is shown in this work.
url	http://dx.doi.org/10.1155/2020/5060817
work_keys_str_mv	AT abdulhammedkhamzat investigationofcorrosionrateofmildsteelinfruitjuiceenvironmentusingfactorialexperimentaldesign AT ibrahimaadediran investigationofcorrosionrateofmildsteelinfruitjuiceenvironmentusingfactorialexperimentaldesign AT luaimalhems investigationofcorrosionrateofmildsteelinfruitjuiceenvironmentusingfactorialexperimentaldesign AT muhammadriaz investigationofcorrosionrateofmildsteelinfruitjuiceenvironmentusingfactorialexperimentaldesign
_version_	1715344067923017728

Investigation of Corrosion Rate of Mild Steel in Fruit Juice Environment Using Factorial Experimental Design

Similar Items