Banca de QUALIFICAÇÃO: LEONARDO DE VARGAS PELLEGRINI

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
STUDENT : LEONARDO DE VARGAS PELLEGRINI
DATE: 13/11/2023
TIME: 09:00
LOCAL: Google Meet: meet.google.com/fss-nzcg-rch
TITLE:

Quality investigation of stainless steels: analysis of non-standard metals used in the construction of food industry equipment

KEY WORDS:

Cr-Mn stainless steels, food industry, corrosion

PAGES: 37
BIG AREA: Engenharias
AREA: Engenharia de Materiais e Metalúrgica
SUBÁREA: Metalurgia Física
SPECIALTY: Corrosão
SUMMARY:

The stainless steel alloy is the result of the combination of iron (Fe) and at least 11% chromium (Cr), which generates a passive and protective layer resistant to corrosion. Other elements, such as nickel (Ni), molybdenum (Mo), manganese (Mn), among others, are additionally incorporated, distinguishing the different classes of this material. Nickel, in particular, provides even superior corrosion properties to stainless steel, which is the main reason why the Fe-Cr-Ni alloy is the most widely used in the food industry. However, in recent years, new stainless steel compositions have been in circulation, which are produced by replacing the nickel element with other lower-cost elements. These new steels, which do not comply with national and international technical standards, are sold as if they were steel classes permitted for use in the food industry. The counterfeiting of these steels has become a common problem in Brazil and around the world. As a result, corrosion degradation processes began to emerge from the adhesion of these materials by the industry that produces equipment for the food sector. The Serra Gaúcha region includes several companies that produce machines for this sector and has been facing difficulties in acquiring materials, as the new stainless steels, which are not standardized, are being sold in the wrong way. Based on this information, this work aims to test these new steels, not yet standardized, in environments commonly found in the food industry, whether in regions of direct contact with food or not, in order to relate the problems that may arise from the use of these steels. To this end, test specimens will be produced from the different steels available for sale on the market, which will be tested for chemical composition, corrosion resistance and microscopy. Based on the data obtained, the aim is to disseminate the results through technical notes and scientific articles.

COMMITTEE MEMBERS:
Externo à Instituição - MATIAS DE ANGELIS KORB - IFRS
Externa à Instituição - Camila dos Santos Torres