家用铝锅在水、食盐、酱油和醋的水溶液中腐蚀行为的研究

AN INVESTIGATION ON CORROSION BEHAVIOR OF SAUCEPAN IN WATER, TABLE SALT, SOY SAUCE AND VINEGAR SOLUTIONS

研究了有ｔｅｆｌｏｎ（美国杜邦公司产品，又名ＰＴＦＥ，聚四氟乙烯）涂层和没有涂层的家用铝锅在不同ｐＨ值的水中以及在不同浓度的食盐、酱油和醋的水溶液中沸腾和室温接触条件下Ａｌ的腐蚀行为．实验结果表明，无涂层的铝锅较耐ｐＨ＝４～８的水腐蚀，当ｐＨ＝１０时有轻微腐蚀，而ｐＨ＝２时腐蚀较重．在短时间沸腾条件下，食盐和酱油水溶液对铝锅的腐蚀性差不多，且均较醋的水溶液腐蚀轻．但沸腾后并在室温长时间的接触条件下，酱油水溶液比盐水腐蚀性强，醋溶液的腐蚀性最强．

An investigation has been made on the corrosion behavior of uncoated and teflon coated aluminium suacepans in water with differenent pH values, solutions of table salt, soy sauce and vinegar of different concentrations. Results show that the uncoated saucepan is more resistant to corrosion in water in the pH range of 4～8. While corrosion is mild at pH=10, corrosion is severe at pH=2. Under boiling conditions for short periods of time, the corrosion behaviors of table salt and soy sauce solutions towards aluminum suacepans are similar but less severe than vinegar. However, under prolong contact condition after boiling, soy sauce is more corrosive than table salt solution. Vinegar ranks the most corrrosive ingredient. Teflon coating on saucepan greatly inhibits corrosion.