%0 Journal Article
%T Evaluation of Corrosion Behaviour of Grey Cast Iron and Low Alloy Steel in Cocoa Liquor and Well Water
%A John Oluyemi Olawale
%A Jamiu Kolawole Odusote
%A Abuldkarim Baba Rabiu
%A Emmanuel Onazi Ochapa
%J Journal of Minerals and Materials Characterization and Engineering
%P 44-48
%@ 2327-4085
%D 2013
%I Scientific Research Publishing
%R 10.4236/jmmce.2013.12009
%X <p class=\"MsoNormal\">
	<span lang=\"EN-US\">Corrosion behaviour of cast iron and low alloy steel in cocoa liquor and well water was investigated. The average weight losses of the specimens were measured using digital weighing balance. The results showed that the weight losses of both cast iron and low alloy steel in both media increases with time. Corrosion rate of cast iron in cocoa liquor increases rapidly with time for up to 336 hours (1000 ¦Ìm/yr), but in well water the rapid rate of corrosion only lasted up to 187 hours (1160 ¦Ìm/yr) thereafter it continuously dropping until 264 hours (667 ¦Ìm/yr) after which it remains constant. Low alloy steel corroded faster in cocoa liquor up to 264 hours (200 ¦Ìm/yr), whereas the initial rapid corrosion rate only lasted up to 168 hours (180 ¦Ìm/yr) in well water environment. The results revealed that low alloy steel exhibited better corrosion resistance in both media, with cocoa liquor been more aggressive. Thus, low alloy steel will be a better material for piping and pumping system in cocoa processing industries.</span> 
</p>
%K Corrosion
%K Grey Cast Iron
%K Low Alloy Steel
%K Cocoa Liquor
%K Well Water
%U http://www.scirp.org/journal/PaperInformation.aspx?PaperID=29184