The risk of material degradation is present in minced-meat processing equipment. Corrosion, wear and tribocorrosion properties of commonly used steel materials for such processing equipment are therefore studied in detail. Corrosiveness of minced meat has been evaluated by potentiodynamic measurements. Combined sliding wear and corrosion conditions have been simulated in laboratory using a block-on-ring setup allowing for electrochemical measurements. Detailed information concerning the mechanism of possible material degradation is provided by these results, together with microstructural analysis and thermodynamic considerations. Areas of precaution are stated and new material solutions are suggested.
Jellesen, M. S., Hansen, M. O. L., Hilbert, L. R., & Møller, P. (2009). CORROSION AND WEAR PROPERTIES OF MATERIALS USED FOR MINCED MEAT PRODUCTION. Journal of Food Process Engineering, 32(4), 463-477. https://doi.org/10.1111/j.1745-4530.2007.00223.x