Banca de DEFESA: LEONARDO DE VARGAS PELLEGRINI

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
STUDENT : LEONARDO DE VARGAS PELLEGRINI
DATE: 23/06/2025
TIME: 13:30
LOCAL: Online - meet.google.com/woc-fxwd-agv
TITLE:

Metal Ion Release from Cr-Ni and Cr-Mn Stainless Steels in Simulated Food Media: A Comparative Analysis by Atomic Absorption

KEY WORDS:

Stainless steel; Food industry; Metallic ion release; CoE protocol; Food safety

PAGES: 53
BIG AREA: Engenharias
AREA: Engenharia de Materiais e Metalúrgica
SUBÁREA: Metalurgia Física
SPECIALTY: Corrosão
SUMMARY:

Cr-Ni stainless steels, such as AISI 304 and AISI 316, are widely used in the food industry due to their high corrosion resistance and ease of sanitation. In recent years, alternative alloys containing chromium and manganese (Cr-Mn) have emerged as more economical options due to fluctuations in nickel prices. The use of these alloys in the manufacturing of food processing equipment is recent and often occurs without proper sanitary assessment. Additionally, some Cr-Mn alloys are not standardized but are frequently marketed in Brazil as if they were equivalent to AISI 201 stainless steel. In order to assess the risks associated with the application of non-standard Cr-Mn alloys in the food industry, this study evaluated their performance compared to Cr-Ni stainless steel AISI 304, using a simulated food environment. The study focused on the release of metallic ions (Fe, Cr, Mn, and Ni) according to the protocol established by the Council of Europe (CoE). Ion release was analyzed using flame atomic absorption spectrometry. Corrosion tests were also conducted according to ASTM G31, with mass loss used as an evaluation parameter. The non-standard Cr-Mn alloy exhibited higher corrosion rates and greater release of metallic ions, especially iron and manganese, when compared to AISI 304. Based on the limits defined by the CoE protocol, it is concluded that the use of this non-standard Cr-Mn alloy poses a potential risk to food safety. Therefore, its application in the food industry is not recommended.

COMMITTEE MEMBERS:
Presidente - CINTHIA GABRIELY ZIMMER
Externa ao Programa - CAMILA DOS SANTOS TORRES - UFSM
Externa à Instituição - ELISABETE PINTO DA SILVA - UFR
Externo à Instituição - MATIAS DE ANGELIS KORB - IFSUL
Externo à Instituição - Tarcisio Reis de Oliveira