Beverage companies are used stainless steel in their manufacturing operations. Generally beverage companies make wine, beer and various types of soft drink. Their transportation and storage can be done in stainless steel containers. Beverage industries use different types of raw materials for the productions wine, beer and soft drink. They are acidic nature and their pH occur between5.5 to 6.5. Some preservatives are also added into these drinks for prevention of microorganism. These preservatives have acidic character. Wine, beer, soft drink and preservatives develop corrosion cell on the surface stainless steel thus corrosion reaction starts and harmful metal ions go into solution in this way these drinks contaminated. The contaminated drinks create several diseases. Corrosive effects are of remarkable consequence in beverage processing industry as wine, beer and soft drink contain corrosive substances, thereby causing significant impact on the degradation of constructional materials and the maintenance or replacement of products lost or contaminated as a result of corrosion reactions. For this work aloevera was taken as inhibitor. Aloevera was found to inhibit the corrosion of stainless steel in beverage. Its inhibition activities studied at different concentrations, temperatures and different intervals of times. The inhibition efficiencies and surface coverage area of aloevera increased as the concentration and temperature of aloevera increased. Inhibitive and adsorption properties of aloevera for the corrosion of stainless steel were investigated using weight loss and potentiostic methods. Test coupons dipped into drinks and the corrosion rate was determined by weight loss method. The corrosion current density absence and presence of inhibitor was studied by Potentiostic polarization technique.

How to Cite
KUMAR SINGH, VIKAS KUMAR, Rajesh. Aloe Vera used as Inhibitor for Corrosion Protection of Beverage Containing Stainless steel. Global Journal of Science Frontier Research, [S.l.], may 2014. ISSN 2249-4626. Available at: <https://journalofscience.org/index.php/GJSFR/article/view/1120>. Date accessed: 25 jan. 2022.