Influence of Mechanical Deformation on the Corrosion Behavior of AISI 304 Stainless Steel Obtained from Cooking Utensils

Abstract

Abstract The corrosion properties of an AISI 304 (UNS S30400) stainless steel food-service utensil were investigated by linear polarization, Tafel plots, and cyclic polarization, performed in a sodium chloride (NaCl)/water solution at 20°C. Different surface area zones of the utensil were distinguished by differences in the amount of residual stress incorporated as a result of cold work. Large differences in corrosion current density and pit formation after cyclic polarization measurements, and as a consequence, in corrosion rates were found between zones with different degrees of deformation. In general, an increasing degree of deformation resulted in a decrease in the corrosion current density, whereas after cyclic polarization the number of pits increased. However, crevice corrosion was always observed after cyclic polarization measurements.