Abstract

The changes in the corrosion properties of high-chromium (Cr) cast iron alloys in sugar media were discussed. The alloys were prepared in an induction high-frequency furnace and casted in flat coupons which were characterized by scanning electron microscopy (SEM) through energy dispersive spectroscopy (EDAX). Standard control samples of regular alloys were prepared, which contained different percentages of alloying elements. The results show that the localized dissolution of the cast irons is influenced by surface phases.