Corrosion Susceptibility of Metallic Contaminants in Ground Food and Gastro- Intestinal Environments

Abstract

Abstract In Africa and Asia, methods for processing grains and vegetables to powder and paste is still dominated by motorized grinding machine, which operates on energized rubbing of two grooved cast-iron discs. This method inadvertently results in tribological degradation of discs into ground foods. And implicitly, metal particles are consumed in ground foods with no detailed understanding of its chemical interaction with human body system and health implications. The aim of this study was to assess corrosion susceptibility of metallic contaminants in ground food and gastro-intestinal environments. Six grinding discs were selected for the study, based on manufacturing methods namely: rotary, cupola and pit furnaces. The discs chemical and phase compositions were determined using x-ray fluorescence spectroscope and x-ray diffractometer respectively. Corrosion susceptibility of metallic contaminants, in deionised water, ground maize water solution and simulated gastro-intestinal solution, were studied using electrochemical potentiodynamic polarisation scan and gasometric methods. Results showed that metallic contaminants corroded steadily in ground maize water but exponentially in simulated gastric solution, therefore suggesting metabolic placation of insinuated health concerns. This study is relevant to food industries where cognitive measures may have to be taken on materials selection to minimise tribological and corrosion degradations of metallic materials into foods.