【摘要】 本文在确定化学镀Ni-P合金工艺条件的基础上 ,用静态失重法探讨了镀层在苹果汁 ,酸白菜 ,西红柿汁 ,白醋 ,茶等五种食品中腐蚀速度。用X射线衍射和阳极极化曲线分析了热处理对镀层耐蚀性的影响。结果表明 :Ni-P合金在上述几种食品中耐蚀性较好 ,经预镀的镀层耐蚀性比未预镀的镀层耐蚀性更好 ,镀层经热处理后耐蚀性反而下降。更多还原

【Abstract】 The corrosion rate of coating immersed in apple juice,tomato juice,pickled chinese cabbage,white vineger and tea was determined by the method of static zero gravity on the basis of electroless Ni-P alloy technological condision .The influence of heat treatment on the corrosion resistance of coating was analysed by XRD and anode polarization curve.The result showed that the corrosion resistance of Ni-P alloy immersed in above foods was good.The corrosion resistance of preplating coating was better than that of unpreplating coating,but the corrosion resistance of coating through heatment was declined.更多还原