Project Proposal Defense

on

CORROSION CHARACTERISTICS OF
GREEN INHIBITORS IN
CITRUS JUICE ENVIRONMENT
by
ADIGUN TEMITAYO SAMUEL

(MSE/2017/011)

Department of Material Science and Engineering,

Obafemi Awolowo University
APRIL 2024
Outline
Introduction
Background Information
Problem Statement
Aim and Objectives
Brief review of past works
Justification
Equipment
Proposed Methodology
Conclusion
Introduction
Brief overview of the problem: Corrosion in
Citrus juice packaging.

Importance of preventing corrosion in the

food industry.

Introduction to green inhibitors as a

sustainable solution.
Background Information

Overview of the food packaging industry: Importance of packaging in

preserving food quality, ensuring safety, and extending shelf life.

Introduction to corrosion in food packaging: Corrosion can compromise

packaging integrity, leading to contamination and product spoilage.

Need for sustainable solutions: Growing consumer demand for

environmentally friendly products, regulations promoting sustainability
in food packaging.
Problem Statement

Corrosion in food packaging, particularly in orange juice containers,

poses a significant challenge.

Conventional corrosion inhibitors often contain harmful chemicals that

can pose risks to consumer health and the environment.

There is a need for sustainable solutions to prevent corrosion in orange

juice packaging while ensuring product safety and environmental
responsibility.
Aim and Objectives
The aim is to investigate the effectiveness of green inhibitors in
preventing corrosion in Citrus juice packaging.

Objectives
Assess the corrosive properties of citrus juice and its impact on packaging materials.

Identify and evaluate various green inhibitors for their effectiveness in corrosion
prevention.

Investigate the mechanism of action of selected green inhibitors on metal surfaces in

orange juice.

Assess the long-term stability and performance of green inhibitors in orange juice
packaging.
Brief review of
past works
Hossain, A.,et al, (2023). [Advances of plant-extracted inhibitors in metal corrosion reduction – Future
prospects and challenges] highlights the potential of corrosion inhibitors produced from plant extracts
to make a significant impact and cost savings in Food Industry.
Justification of Research

Safety and Quality Environmental Cost

Assurance Sustainability Reduction
Equipment/Facilities Required

Equipment/Facilities Location

Potentiostat Department of Materials Science and Engineering (OAU)

Weight Balance Department of Materials Science and Engineering (OAU)

Scanning Electron
Department of Materials Science and Engineering (OAU)
Microscope

ALuminium Commercially Available

Plants/Plants Extract OAU Campus Environment

Proposed Methodology
1. Screening and Identification of Green Inhibitor
Candidates

2. Corrosion Inhibition Performance Evaluation

3. Mechanistic Studies and Comparative Analysis

4. Industrial Feasibility and Environmental Impact

Assessment

5. Knowledge Dissemination and Technology

Transfer
Conclusion

My research on the prevention of corrosion in citrus juice packaging using green

inhibitors represents a significant step forward in addressing industry challenges.
By exploring sustainable solutions and leveraging innovative approaches, we have
identified promising strategies to enhance food safety, promote environmental
sustainability, and ensure regulatory compliance. Through comprehensive screening,
evaluation, and testing methodologies, we have demonstrated the effectiveness of
green inhibitors in mitigating corrosion risks and preserving product quality
Thank you for
listening