Corrosion behaviour of superferritic and austenitic stainless steel for food application

  • M. Franchi
  • R. Valle


The food industry makes extensive use of conventional stainless steels, AISI 304 and AISI 316, for their high
corrosion resistance in several aggressive environments, especially in the stage of cleaning and sanitizing. In
this paper, among the possible alternatives available in the market, superferritic stainless steels are studied
comparing them with the more common austenitic grades. The characterization work aimed at defining,
through corrosion tests carried out in the specific operating conditions, if some ferritic / superferritic
stainless steels may represent, from the perspective of resistance to corrosion, possible substitutes
to the austenitic grade. For any selected materials, two different surface finishes were characterized.
Potentiodynamic tests were carried out at room temperature in 0.5M NaCl and in alkaline foaming cleanser;
at a temperature of 55°C in alkaline detergent; at a temperature of 70° C in an environment of 35% hydrogen
peroxide. In addition, crevice tests have been performed. The tests allowed to define the corrosion limits
and applications of ferritic/superferritic steels and to define operating conditions for which they can be
considered substitutes equivalent of austenitic steels.