ANALYSIS OF THE WAYS OF ANTICORROSIVE INFLUENCE ON FOOD INDUSTRY EQUIPMENT PROTECTION

Nowadays there is a significant engineering and technical issue which is corrosion of structural materials, metal equipment and installations. Inhibitors are one of the effective, universal and economical means of protection against corrosion. The author justifies the relevance of the problem connected with selection of corrosion inhibitors for food industry companies. The aim of the work is to study the effect of inhibitors based on plant raw materials on increasing the corrosion resistance of food industry equipment in technological corrosive media. A literature review showed that the use of synergistic inhibitory compositions is more effective than using inhibiting additives separately. A specified inhibitor is a modified plant raw material. It has biocidal and bactericidal properties that provide for high efficiency of corrosion protection of structural steels in neutral and acid media and is used to improve protective and physico-mechanical properties of coatings. The author studied the effect of concentrate inhibitor in the working environment on the basis of technological regulations to justify recommendations on the use of this concentrate in protecting equipment against corrosion. As a result of the study, the author determined that the greatest effect took place when a modified concentrate inhibitor was used. The plant-based concentrate inhibitor does not have lower corrosion protection effectiveness than the industrial inhibitor PB-5. On the contrary, it has a number of definite advantages such as environmental safety, multiple action directions as well as a positive effect on the sanitary and hygienic conditions in the process of inhibitor preparation and use. The author gives recommendations on the possibility of using this inhibitor to protect the mechanisms used in food industry against corrosion.