Procedure optimization of type 304 and 420B stainless steels release in acetic acid
| Autor: | Laura E. Depero, Laura Borgese, Andrea Casaroli, Rogerta Dalipi, Marco Boniardi |
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| Rok vydání: | 2021 |
| Předmět: |
Austenite
Fabrication Materials science AISI 304 Metal ions in aqueous solution AISI 304 AISI 420 type B Food grade approved materials Italian ministerial decree 21.03.1973 Metal release test Stainless steel Metallurgy chemistry.chemical_element Manganese Stainless steel Nickel Chromium chemistry AISI 420 type B Martensite Food grade approved materials Metal release test Italian ministerial decree 21.03.1973 Surface finishing Food Science Biotechnology |
| Zdroj: | Food Control. 120:107509 |
| ISSN: | 0956-7135 |
| DOI: | 10.1016/j.foodcont.2020.107509 |
| Popis: | Stainless steel has always been considered suitable for food contact, even though it has been demonstrated that this material has the tendency to release metal ions when used in food contact applications. In this study, the testing procedure for metal release in simulated food contact proposed by the Italian Ministerial Decree 21.03.1973 highlighted some critical aspects that needed to be improved such as the surface finishing, solution composition and volume, and reproducibility. AISI 304 austenitic and AISI 420 type B martensitic stainless steels were chosen to optimize the parameters of test procedure for release of Chromium, Nickel and Manganese. The effects of the steel chemical composition, the material fabrication cycle and the testing method on metal release were evaluated. Considering the achieved results, a list of suggestions is proposed for the improvement of the Italian law. |
| Databáze: | OpenAIRE |
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