Investigating the effect of temperature and NaCl concentration on corrosion behavior using commercial food cans

In the present work, commercial tin-plate used as storage cans for three different products (salmon fish, green peas, and corn) are used to investigate the corrosion to storage temperature and salt concentration. The corrosion process was electrochemically monitored using the potentiodynamic polarization method and the structure and concentrations of the corrosion products were investigated using X-ray diffraction (XRD). To characterize the resulting sample morphology, emission scanning electron microscopy (FESEM) was used. The results showed that the corrosion resistance of the tin-coating, was important constant and by changing the NaCl concentration and operation temperature, the corrosion resistance was lower. It is believed that the steel substrate dissolution that is underneath the tin coating is the main driving force for the investigated corrosion process. The experimental results show that the operating temperature has a higher impact on the corrosion rate because it promotes a heavy tendency on the rate of diffusion of molecules or ions in a solution. Green peas tin-plates are corroded more than corn, and salmon fish tin-plates when the temperature was increased from 25℃ to 50℃ and showed higher negative corrosion potential and higher corrosion current density in sodium chloride solutions.