Corrosion of Stainless Alloys in Kraft Cooking Liquor, 1996 Engineering Conference Proceedings

Coupons of several stainless steels and alloys were tested inside the impregnation zone of a continuous kraft digester, while a parallel study was conducted in the laboratory using coupon immersion and electrochemical Tafel plot techniques. The laboratory tests demonstrated an increase in corrosion rates of a freshly exposed metal surface with the increase in the alloy’s nickel content. No such trend was found in the case of the in-situ tests. The subsequent study of the corroded coupon surface under scanning electron microscope, demonstrated the formation of a mixed metal sulphide scale on the surface of stainless alloys. The scale varied considerably in its morphology and toughness between various materials even within a narrow class of alloys. The weight loss of a Mo-free duplex stainless steel UNS S32304 in digester was higher than that of an ordinary type-304L.

Author: Nadezhdin, A., Therrien, P., McDonald, R.
Corrosion of Stainless Alloys in Kraft Cooking Liquor, 1996
Corrosion of Stainless Alloys in Kraft Cooking Liquor, 1996 Engineering Conference Proceedings
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