Corrosion and Materials Protection

Code

Course teacher

Associate teachers

Status of the course

Course objectives

The objective of this course is to achieve a knowledge about fundamentals of corrosion processes and corrosion protection, and methods of corrosion testing and prevention. This course will provide student to acquire an orderly pattern of thought in solving practical corrosion problems in a critical and creative manner.

Course enrolment requirements and entry competences required for the course

Learning outcomes expected at the level of the course (4 to 10 learning outcomes)

By the end of this course, students will be able to:
- define and classify the corrosion processes and evaluate the resistance of metals for any given conditions
- recognize the factors that may cause materials degradation in food industry
- identify the methods of surface protection of metallic materials
- select the most effective corrosion protection system for any given conditions

Course content broken down in detail by weekly class schedule (syllabus)

1st week: Definition and importance of corrosion. Classification of corrosion processes.
2nd week: Chemical corrosion. thermodynamic conditions. The mechanism and kinetics of chemical corrosion process. Resistance to chemical corrosion.
3rd week: Electrochemical corrosion. Thermodynamic conditions. The mechanism and kinetics of electrochemical corrosion process. Types of electrochemical corrosion.
4th week: C factors affecting the corrosion rate.
5th week: Corrosion under specific conditions.
6th week: Corrosion caused by microorganisms.
7th week: Contamination of food products by corrosion and their consequences (practices).
8th week: First test. Review methods of corrosion protection.
9th week: Corrosion protection by materials selection and proper designing.
10th week: Materials protection using corrosion inhibitors.
11th week: Electrochemical methods of protection.
12th week: The importance of inspection and maintenance.
13th week: Corrosion tests. Standards.
14th week: Maintenance of metal surfaces in the food industry (chemical cleaning).
15th week: Maintenance of metal surfaces in the food industry (disinfection, sterilization).Second test.
Exercises:
Monitor atmospheric corrosion. Examination of corrosion rate by polarization methods. Determination of the critical pitting temperature of stainless steel. Examination of corroded metal samples by optical microscopy. Protection of aluminum alloy anodizing and processing of the oxide film. Determination of the effectiveness of organic corrosion inhibitors. Cathodic protection by means of a protector.

Format of instruction:

Student responsibilities

Lecture attendance: 80 %. Exercises attendance: 100 %.