PSI - Issue 59

Igor Stadnyk et al. / Procedia Structural Integrity 59 (2024) 679–686 Igor Stadnyk et al./ Structural Integrity Procedia 00 (2023) 000 – 000

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impact on structural materials and reduce the operational reliability and durability of equipment. According to the analysis of equipment repair data in the food industry, metal corrosion accounts for about 80% of all repair investments. The high level of transportation of various types of raw materials through closed circulation circuits of processing and consumption resulted in the application of wide communication networks in the food industry. Equipment for such communication networks is made of ferrous and non-ferrous metal alloys, as well as from resistant materials of chemical and natural origin. Over time, this metal structure, which is affected by external factors, including climatic ones, gradually deteriorates due to metal corrosion. This leads, first of all, not only to economic losses but also to major environmental disasters. Traditional approaches to evaluating the excellence of energy-material systems has been and still remains the thermal energy balances drawing up. In this case, all types of energy are considered without difference in their quality, which is understood as the depth of their practical applicability. The chain of energy transformations in general consists of the sequence in the form (Sokolenko et al., 2003). It is obvious that the shortest and most effective is the case where energy transformations are completed by obtaining and using thermal energy directly. At the same time, the latter should be characterized by certain thermodynamic parameters related to environmental parameters during corrosion destruction. After all, it is known that the food industry operating environments are very diverse in their composition and nature, and the practical applicability of thermal energy is less, the closer the source temperature is to ambient temperature. Getting on the equipment surface, they cause corrosive destruction and wear, or complex corrosion-mechanical failure. It follows that the transformation of any energy into thermal one should be carried out in the presence of wear-resistant and corrosion-resistant protective metal coating. However, there are limitations associated with the need to use heat-resistant materials, although from the interest’s point of view, the introduction of corrosion inhibitors and inhibited protective systems, especially valuable for thermal power and refrigeration equipment of the food industry, is an extremely important task. 2. Analysis of available investigations and publications In Ukraine, there is a lack of inhibitors that are especially valuable for the food industry's heat energy and refrigeration equipment. After all, they can simultaneously be corrosion inhibitors and reagents for removing sediment from heat exchange surfaces. Such inhibitors are required by DKVR steam boilers, distillation apparatuses, fermentation, mash, filtration, and settling tanks, and plate and tube heat exchangers at breweries, distilleries, wineries, and sugar factories. The use of stainless steel sometimes does not give the desired results because they are subject to corrosion cracking (Pokhmurskyi et al., 2008; Leshchak et al., 2020; Yasnii et al., 2014). Thermal energy supply of production processes is associated with the need for transformations of material flows. A significant number of substances in the environment, changes in their concentrations, interactions between them and microorganisms, the presence of stimulants, etc., result in relative instability of the system, which is considered in papers by the authors (Sokolenko et al., 2003; Stadnyk et al., 2023). Under such conditions, there is an understanding of the direction where the effects of individual factors should be evaluated. At first sight, the best case should correspond to maximum satisfaction or provision at the upper levels of influence factors. A well-known feature of fermentation production is the need for boiling and sugaring of starch-containing input media. Obviously, “starch → sugar” transitions mean the presence of internal energy transformation, which should be ensured by interaction with external energy flows. According to the international standard ISO 8044, corrosion is considered as the process of arbitrary physical and chemical interaction between metal and existing environment. This process, in turn, results in a change in metal structure properties or technical systems being a part of them (Suhenko 2015). Therefore, metal corrosion is currently the most common cause of premature failure of the food industry's technological equipment, engineering communications, and various structures. Since the achievement of technological transformations of material flows is completed by the presence of energy potentials for the formation of films that are the products of interaction with the environment, there is the need to use heat of low-potential material flows. However, the task of transferring thermal energy from a hot source to a source with a low temperature is possible based on laws determining the relationship between pressures, temperatures, and volumes of the environment. Therefore, the formation of films on metal surfaces, products of interaction with the environment, changes their potentials, affecting mechanical properties and, accordingly, wear