Corrosion mitigation of stainless steel in milk by aloevera juice

Not only does the corrosion of metals by milk become an economic problem
from the point of view of equipment replacement, but it is important also from the
marketability and physiological factors involved. Milk is very an essential food for human
beings. It is highly rich protein containing substance. Generally People keep milk in
stainless steel can. Stainless steel uses pasteurizing, storage and transportation of milk.
Milk develop corrosion cell on the surface of metal thus stainless steel starts corroding.
Improper equipment may lead to contamination of the milk by the products of corrosion
to such an extent that not only is the flavor affected, but also the food value. The flavor
may be affected by simple metal contamination, giving the characteristic metallic taste
or by the indirect action of the dissolved metals on the microorganisms in the milk,
resulting in the "mealy" flavor. Due to electrochemical reaction harmful metal goes into
milk hence it is contaminated. The contaminated milk produces several types of diseases.
To check such types of corrosion aloevera uses as inhibitors. It produces anticorrosive
affect with milk. Its inhibition affects study at different concentrations and temperatures
on different interval of times. Aloevera takes as concentrations of 2ml, 4ml and 6ml and
temperatures maintain those concentrations 20OC, 25OC, 30OC and 35OC.The corrosion
rate of stainless steel determined absence and presence of inhibitor at different
concentrations and temperatures with help of gravimetric methods. The corrosion current
with and without inhibitors calculated by potentiostatic polarization technique. The use
inhibitor decreases the concentration of H+ and produce thin film on metal surface. The
surface film adsorption phenomena study with help of Langmuir, Temkin and Arrhenius
equation and other parameters are activation energy, free energy, heat adsorption, enthalpy
and entropy. The thermodynamical results show that aloevera is bonded with metal by
physical adsorption. The inhibition efficiency and surface coverage area increase as
concentrations and temperatures of inhibitor increases.