Adsorption and kinetics behavior of kiwi juice as a friendly corrosion inhibitor of steel in acidic media

This paper aims to study the corrosion inhibition of mild steel in 2.5 M HCl solution by kiwi juice at different temperatures, inhibitor concentration and immersion times.

Box–Wilson experimental design is used for runs distribution and the corrosion rate values are evaluated by weight loss technique.

Corrosion rate increased with temperature according to Arrhenius equation, and the inhibitor adsorbed according to Langmuir adsorption isotherm. Second-order polynomial model is used for data fitting. The optimum conditions were estimated with maximum inhibitor efficiency of 96.1 per cent. Fourier transform infrared analysis showed that the peaks correspond to phenols, and quercitine is the main component. Microstructural, hardness and theoretical quantum studies are also performed.

This is one of the first steps in the direction of understanding the corrosion control problems from different views. Kinetics, surface morphology, optimization and mathematical views are taken in to account.