PSI - Issue 59

Available online at www.sciencedirect.com Structural Integrity Procedia 00 (2023) 000 – 000 Available online at www.sciencedirect.com ScienceDirect Structural Integrity Procedia 00 (2023) 000 – 000 Available online at www.sciencedirect.com ScienceDirect

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Procedia Structural Integrity 59 (2024) 679–686

© 2024 The Authors. Published by Elsevier B.V. This is an open access article under the CC BY-NC-ND license (https://creativecommons.org/licenses/by-nc-nd/4.0) Peer-review under responsibility of DMDP 2023 Organizers Click here and insert your abstract text. © 2024 The Authors. Published by ELSEVIER B.V. This is an open access article under the CC BY-NC-ND license (https://creativecommons.org/licenses/by-nc-nd/4.0) Peer-review under responsibility of DMDP 2023 Organizers Keywords: inhibitors, corrosion, degree of protection, potential, thermodynamics, wear. 1. Introduction Interactions between material and energy flows are characteristic of most food technologies. Technological processes use flows of mechanical, electrical, chemical, and thermal energy, and among the features of their transformations is that all of these energies are easily and almost completely transformed into thermal energy, but reverse transitions are limited by the second law of thermodynamics (Sokolenko et al., 2003).They have a particular Abstract The influence of the mechanism of corrosion wear of non-ferrous materials in circulating circuits of aggressive environment is investigated in this paper. Due to this investigation it was determined that the applied extract is mixed-action inhibitor that inhibits corrosion wear reactions by forming a chemisorption film on the surface. In the presence of inhibitor (0.8...2 g/l), the resistance to corrosion wear increases on average by 3 to 4 times, while its nature changes. Click here and insert your abstract text. © 2024 The Authors. Published by ELSEVIER B.V. This is an open access article under the CC BY-NC-ND license (https://creativecommons.org/licenses/by-nc-nd/4.0) Peer-review under responsibility of DMDP 2023 Organizers Keywords: inhibitors, corrosion, degree of protection, potential, thermodynamics, wear. 1. Introduction Interactions between material and energy flows are characteristic of most food technologies. Technological processes use flows of mechanical, electrical, chemical, and thermal energy, and among the features of their transformations is that all of these energies are easily and almost completely transformed into thermal energy, but reverse transitions are limited by the second law of thermodynamics (Sokolenko et al., 2003).They have a particular VII International Conference “In -service Damage of Materials: Diagnostics and Prediction ” (DMDP 2023) Effect of the inhibitor on the durability of corrosive wear of metals Igor Stadnyk a, *, Igor Okipnyi a , Volodymyr Piddubnyi b , Petro Havrylko c , Andrii Chahaida d , Oksana Pylypets a a Ternopil Ivan Puluj National Technical University, 56 Ruska str., Ternopil, 46001, Ukraine b Kyiv National University of Trade and Economics, Faculty of Biotechnology and Food Sciences, Kyoto str. 19, Kyiv 02156, Ukraine c Uzgorod trade and ekonomic institute, Faculty of Biotechnology and Food Sciences, Korotnunskogo str.4, Uzgorod, 88020, Ukraine d Zhytomyr Polytechnic State University, Chudnivska str., 103, Zhytomyr, 10005, Ukraine Abstract The influence of the mechanism of corrosion wear of non-ferrous materials in circulating circuits of aggressive environment is investigated in this paper. Due to this investigation it was determined that the applied extract is mixed-action inhibitor that inhibits corrosion wear reactions by forming a chemisorption film on the surface. In the presence of inhibitor (0.8...2 g/l), the resistance to corrosion wear increases on average by 3 to 4 times, while its nature changes. VII International Conference “In -service Damage of Materials: Diagnostics and Prediction ” (DMDP 2023) Effect of the inhibitor on the durability of corrosive wear of metals Igor Stadnyk a, *, Igor Okipnyi a , Volodymyr Piddubnyi b , Petro Havrylko c , Andrii Chahaida d , Oksana Pylypets a a Ternopil Ivan Puluj National Technical University, 56 Ruska str., Ternopil, 46001, Ukraine b Kyiv National University of Trade and Economics, Faculty of Biotechnology and Food Sciences, Kyoto str. 19, Kyiv 02156, Ukraine c Uzgorod trade and ekonomic institute, Faculty of Biotechnology and Food Sciences, Korotnunskogo str.4, Uzgorod, 88020, Ukraine d Zhytomyr Polytechnic State University, Chudnivska str., 103, Zhytomyr, 10005, Ukraine

* Corresponding author. Tel.: +380 097 545 48 29. E-mail address: igorstadnyyk@gmail.com * Corresponding author. Tel.: +380 097 545 48 29. E-mail address: igorstadnyyk@gmail.com

2452-3216 © 2024 The Authors. Published by ELSEVIER B.V. This is an open access article under the CC BY-NC-ND license (https://creativecommons.org/licenses/by-nc-nd/4.0) Peer-review under responsibility of DMDP 2023 Organizers 2452-3216 © 2024 The Authors. Published by ELSEVIER B.V. This is an open access article under the CC BY-NC-ND license (https://creativecommons.org/licenses/by-nc-nd/4.0) Peer-review under responsibility of DMDP 2023 Organizers

2452-3216 © 2024 The Authors. Published by ELSEVIER B.V. This is an open access article under the CC BY-NC-ND license (https://creativecommons.org/licenses/by-nc-nd/4.0) Peer-review under responsibility of DMDP 2023 Organizers 10.1016/j.prostr.2024.04.096