Corrosion of stainless steel in food and pharmaceutical industry
| Autor: | Monica Santamaria, Francesco Di Franco, Andrea Zaffora |
|---|---|
| Přispěvatelé: | Zaffora A., Di Franco F., Santamaria M. |
| Rok vydání: | 2021 |
| Předmět: |
Materials science
business.industry Manufacturing process Metallurgy 02 engineering and technology 010402 general chemistry 021001 nanoscience & nanotechnology 01 natural sciences 0104 chemical sciences Analytical Chemistry Corrosion Citric acid Settore ING-IND/23 - Chimica Fisica Applicata Rouging Drugs production Austenitic Electrochemistry Cleaning in place 0210 nano-technology business Metal release Pharmaceutical industry |
| Zdroj: | Current Opinion in Electrochemistry. 29:100760 |
| ISSN: | 2451-9103 |
| DOI: | 10.1016/j.coelec.2021.100760 |
| Popis: | Stainless steels are widely used in the food and pharmaceutical industry because of their high corrosion resistance and superior mechanical properties. These features are crucial because produced foodstuffs and drugs must comply with high purity and quality standards. Just a proper selection of stainless steel grade can prevent corrosion phenomena that can be detrimental to the whole manufacturing process. Food/drugs production process phases will be here analyzed and discussed with a particular emphasis on the possible corrosion mechanism of stainless steels in those particular operating conditions. Recent advances on the methods to assess corrosion of stainless steels in food and pharmaceutical industries will be disclosed. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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