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A review of metal release in the food industry

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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

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