Tribocorrosion behavior of martensitic stainless cutlery steel in pressed Shanghai Bok Choy
Source abstract
Abstract
The martensitic stainless cutlery steel is frequently exposed to conditions where there were both wear and corrosion in the daily usage of kitchen cutlery. To understand the degradation mechanism of the cutlery steel under practical application environments, tribocorrosion tests were performed on 60Cr16MoMA martensitic stainless steel (MSS) in 3.5 wt% NaCl solution and pressed Shanghai Bok Choy (pSBC). The results revealed that compared with 3.5 wt% NaCl solution, the 60Cr16MoMA steel exhibited better tribocorrosion resistance in pSBC during sliding. Through analysis of cross-sectional wear track profiles, it was found that the 60Cr16MoMA steel had the least volume loss when tested in pSBC. High performance liquid chromatography-mass spectrometry results showed that flavonoids and ascorbic acid were present in pSBC, which may act as corrosion inhibitors and stabilize the passive film through physisorption or chemisorption. X-ray photoelectron spectrometer results further confirmed that the passive film formed in pSBC was more stable due to higher Fe 2+/Fe 3+ and Cr 2O 3/Cr(OH) 3 ratios. These findings further confirm the MSS are subjected to the hazards of wear, corrosion and tribocorrosion, and provide important empirical and theoretical support for evaluating cutlery steel volume loss in practical application environments in the future.
Source: expertdata · Quality: candidate unverified · Source record ↗
Research context
OpenAlex topics: Corrosion Behavior and Inhibition · Hydrogen embrittlement and corrosion behaviors in metals · Concrete Corrosion and Durability
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
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