In their article, Stainless steel for the dairy and food industry: A review, Dewangan, Patel, and Bhadania from the Anand Agricultural University, talk about how the limitations of stainless steel employed in the food and dairy industry are attacked by lactic and malic acids at elevated temperatures and poor thermal conductivity. These limitations, however, may be overcome by carefully selecting, fabricating, and optimizing operation conditions, as well as caring for and maintaining the equipment.
Stainless steels of various grades are widely used as engineering material for the fabrication of equipment, Dewangan, Patel, and Bhadania explain. Stainless steels are corrosive resistant but under certain conditions and materials can stain and can corrode. Dairy and food industries are concerned with reliability of equipment and product purity. To achieve these, stainless steels are often the economical and practical materials of choice for process equipment.
To read the full article, please email Catarina Muia at c.muia@kci-world.com for the PDF.