Corrosion on Cu-Al alloys used in food industry

This study deals with the corrosion behavior of a Cu-Al alloy containing Fe used as a die for pasta extrusion (CuAl10Fe3Ni). Test was performed in a NaCl solution at different molarities (0.1M, 0.3M, 0.5M) in order to evaluate corrosion behavior under severe conservation conditions. In this study, open circuit potential (OCP) was monitored and polarization curves were used in order to evaluate the effect of concentration on the general mechanism. Electrochemical Impedance Spectroscopy (EIS) was also used in order to evaluate the effect of the exposure to environment on the corrosion resistance and the influence of single processes on the global phenomenon. Results evidenced modifications of corrosion behavior according to the type of molarity of the solution.