A review of metal release in the food industry

Morten Stendahl Jellesen; Anette Alsted Rasmussen; Lisbeth Rischel Hilbert

doi:10.1002/maco.200503953

A review of metal release in the food industry

Authors:

Jellesen, Morten Stendahl ;
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Department of Management Engineering, Technical University of Denmark
Rasmussen, Anette Alsted ;
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Institute for Product Development, Technical University of Denmark
Hilbert, Lisbeth Rischel
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Department of Management Engineering, Technical University of Denmark

DOI:

10.1002/maco.200503953

Abstract:

The objective of this review is to outline literature on metal release in the food industry. Key results are reviewed from publications with high scientific level as well as papers with focus on industrial aspects. Examples of food products with a corrosive effect are given, and cases concerning processes, storing equipment as well as cleaning and sanitising procedures are reviewed. Stainless steel is the most widely used metallic material in the food industry; however other metals and their alloys are also briefly treated. The review deals with phenomena mainly relating to electrochemical corrosion, but also examples of material degradation as a consequence of wear and corrosive wear are presented.

Type:

Journal article

Language:

English

Published in:

Materials and Corrosion, 2006, Vol 57, Issue 5

Main Research Area:

Science/technology

Publication Status:

Published

Review type:

Peer Review

Submission year:

2006

Scientific Level:

Scientific

ID:

8412585

A review of metal release in the food industry

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