A review of metal release in the food industry

Morten Stendahl Jellesen, Anette Alsted Rasmussen, Lisbeth Rischel Hilbert

    Research output: Contribution to journalJournal articleResearchpeer-review

    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.
    Original languageEnglish
    JournalMaterials and Corrosion
    Volume57
    Issue number5
    Pages (from-to)387 – 393
    ISSN0947-5117
    DOIs
    Publication statusPublished - 2006

    Fingerprint Dive into the research topics of 'A review of metal release in the food industry'. Together they form a unique fingerprint.

    Cite this