Selection and uses of stainless steel in food industry.

Raghavan, C. V. and Srichandan Babu, R. and Srinivasa Rao, P. N. (1994) Selection and uses of stainless steel in food industry. Indian Food Industry, 13 (2). 26-32, 9 ref..

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Abstract

Use of stainless steel in the food industry is discussed. Aspects considered include: materials used for food processing equipment (the need for product purity, corrosion resistant equipment); characteristics to be considered when selecting a material for construction of food processing equipment (mechanical properties, effect of high and low temp., corrosion resistance, ease of fabrication, cost); limitations of stainless steel (attack by lactic and malic acids at elevated temp., poor thermal conductivity); properties of stainless steel (non porous surfaces, corrosion resistance, resistance to mechanical damage, cleanability, formability); classification of stainless steels (martenistic, ferritic, austenitic, precipitation hardening, duplex); mechanical properties; types of corrosion and preferred stainless steel grades; selection for higher strength and corrosion resistance; pitting and crevice corrosion; stress corrosion cracking; intergranular corrosion; performance ranking; finish; surface treatments for use in the food industry; sand blasting; acid pickling; alkaline cleaning; electrolytic cleaning; solvent degreasing; and specific uses of stainless steel grades in the food industry.

Item Type:	Article
Uncontrolled Keywords:	FOOD-INDUSTRY; STEEL-; STAINLESS-STEEL
Subjects:	600 Technology > 02 Engineering & allied operations 600 Technology > 08 Food technology > 18 Processed foods
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	23 Aug 2021 11:18
Last Modified:	23 Aug 2021 11:18
URI:	http://ir.cftri.res.in/id/eprint/6525

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