Recent developments in the application of tin

Hampshire, W.B.; Killmeyer, A. J.

doi:10.1007/bf03220300

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2006

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“…An unused specimen is shown to the left and a severely attacked specimen to the right. Erosion-corrosion is caused by the salt-containing margarine combined with high local velocity [19] Materials and Corrosion 2006, 57,No. 5 Metal release in the food industry were directly associated with the viscosity of the apple sauce, since voids could more easily be removed from the lit, by inverting the can, when the apple sauce had a low viscosity [32,33].…”

Section: Applesmentioning

confidence: 99%

A review of metal release in the food industry

Jellesen

Rasmussen

Hilbert³

2006

Materials & Corrosion

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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.

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Section: Applesmentioning

confidence: 99%