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The corrosion susceptibility of aluminium alloys immersed in tomato juice after heat treatment was investigated. The metals in as cast, annealed, normalized and quenched states were analysed in various solutions containing sodium chloride. The result shows that the annealed samples are less corrosive while the quenched samples exhibit the highest tendency to corrode in tomato juice. The author concluded that the composition of the alloys plays very significant role in the corrosion behaviour. He deduced that certain elements present in aluminium are beneficial and retard corrosion while excess of some elements will promote localized pitting as a result of precipitation occurring at the grain boundaries. The optimal value of concentration of elements that will be in a state A1-alloy solubility is very important in corrosion evaluation of aluminium alloys.

The Influence of Fe Variation on the Corrosion Behaviour of Heat Treated Aluminium Alloys in Tomato Juice