Increasing the efficiency of technological equipment in food production using titanium and its alloys

A comparative analysis of increasing the wear resistance of titanium and its alloys by means of chemical-thermal treatment and application of protective coatings is carried out.Particular attention is paid to the influence of operational factors, in particular, elevated temperatures in contact zones, high speeds and loads in friction pairs, as well as an aggressive chemical environment that causes material degradation.The behavior of titanium and its alloys under corrosion conditions is studied, including a change in the stationary potential, its relationship with the equilibrium potential, the potential of the onset of passivation and complete passivation.The mechanisms of formation of protective oxide and nitride layers and their effect on the durability of parts are evaluated.The main methods of increasing the wear resistance of titanium parts are analyzed, including oxidation, nitriding, spraying and arc coating.Their effectiveness depending on the treatment modes and type of working environment, as well as the interaction of modified surfaces with external loads, which determines the optimal operating conditions of titanium products in food equipment, is considered.Special attention is paid to the mechanism of chemical-thermal treatment (CTP), in particular, boriding, which allows to increase the wear resistance and antifriction properties of titanium.It is established that the considered methods of improving the surface characteristics of titanium parts do not provide a sufficient level of protection under conditions of intensive wear (more than 0.5 mm).These methods have limited prospects for restoring worn parts.Most of them require significant heating of titanium, which complicates the technological process.At the same time, titanium remains a promising material for food equipment due to its corrosion resistance and biocompatibility.