Study of metal release from stainless steels in simulated food contact by means of total reflection X-ray fluorescence

Dalipi, Rogerta; Borgese, Laura; Casaroli, Andrea; Boniardi, Marco; Fittschen, Ursula E. A.; Tsuji, Kouichi; Depero, Laura E.

doi:10.1016/j.jfoodeng.2015.10.045

Cited by 31 publications

(19 citation statements)

References 20 publications

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“…In conventional austenitic SSs, nickel (Ni) is the major alloying element to stabilize the austenite phase at room temperature and therefore is termed as chrome-nickel (Cr-Ni) austenitic SSs, i.e., 300 series. However, an increase in the Ni price is driving industries to use low-Ni or Ni-free austenitic SSs, in which Ni is substituted by other austenite stabilizing elements, such as nitrogen (N) and manganese (Mn) [3]. This leads to the development of Cr-Mn-Ni-N austenitic SSs, i.e., 200 series [3], with the same Cr content (18%).…”

Section: Introductionmentioning

confidence: 99%

Effect of Heat Input on the Microstructural, Mechanical, and Corrosion Properties of Dissimilar Weldment of Conventional Austenitic Stainless Steel and Low-Nickel Stainless Steel

Tandon

Thombre

Patil

et al. 2020

Metallogr. Microstruct. Anal.

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In the present investigation, an attempt has been made to investigate the replacement compatibility of conventional austenitic stainless steel (316L) with low-Ni austenitic stainless steel (201) by employing their dissimilar welding using gas tungsten arc welding technique with varying heat input. The effects of heat input on the microstructural, mechanical, and corrosion properties were studied. The result depicts the balanced austenite/ferrite content in the fusion zone for both the heat inputs. The low heat input process, which results in a faster cooling rate, demonstrates higher tensile strength and microhardness. Similarly, the pitting corrosion resistance of the fusion zone demonstrates better properties on the low heat input process attributed to the lesser dendritic length and lesser interdendritic arm spacing.

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Section: Introductionmentioning

confidence: 99%

Effect of Heat Input on the Microstructural, Mechanical, and Corrosion Properties of Dissimilar Weldment of Conventional Austenitic Stainless Steel and Low-Nickel Stainless Steel

Tandon

Thombre

Patil

et al. 2020

Metallogr. Microstruct. Anal.

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show abstract

“…x-ray method that is employed for determining the elemental and chemical analysis (in stainless steel metal release) and is also suitable for small-sample analyses like airborne silver nanoparticles (NPs) from fabrics [55].…”

Section: Instrumentation Referencesmentioning

confidence: 99%

The Impact of Luminescence in Technological Scale

Thirumalai¹

2016

Luminescence - An Outlook on the Phenomena and Their Applications

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“…In applications where stainless steel comes into direct or indirect contact with human, such as food processing, required a wide variety of studies that allow to understand the performance that these materials will be at the time to be put into service [1][2][3][4]. Therefore, for the food industry the study of the performance of stainless steels which are in contact with food is of a great interest, since it may lead to leaching of metal ions to food and this will cause adverse effects on human health [5]. According to the above, several works have been developed in order to understand the behavior of stainless steel in contact with food [6][7][8][9][10][11][12].…”

Section: Introductionmentioning

confidence: 99%

“…The daily dietary intake of Cr (III) estimated is 50 to 200 µg for human, and there are no toxic effects documented in nutritional studies at levels of up to 1 mg per day. The World Health Organization (WHO) has established the Cr (IV) maximum value at 0.05 mg/L in drinking water due to the Cr (IV) be carcinogenic [5,12,14,15].…”

Section: Introductionmentioning

confidence: 99%

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Electrochemical Behavior of stainless steel AISI 430 exposed to simulated food

et al. 2018

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Due to the excellent properties of stainless steel, these materials have a variety of applications among which is the food processing industry. One of the main problems in this industry is the possible releasing of metal ions towards food. For this reason, it is very important to know corrosion behavior of steels that are used in this industry. In this study the release of Fe, Cr and Ni ions and the electrochemical behavior of AISI 430 steel with three different surfaces finishes in contact with a solution that simulates food contact (acetic acid 3% v / v) was evaluated. For this, the influence of the surface finish (polished by SiC paper 600, 1200 and 1500 grit) and the exposure time to the solution (4 and 10 days) at different temperatures (25, 60 and 100°C) was analyzed by atomic absorption spectroscopy, linear polarization resistance and potentiodynamic polarization curves. The results show that the releases of Fe, Cr and Ni ions, the linear polarization resistance and the corrosion rate of the AISI 430 steel depend on surface finish and temperature. The lower corrosion rate was obtained when the material had the smooth surface finish, in such a way that it is possible to avoid health risks due to the release of metal ions.

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Study of metal release from stainless steels in simulated food contact by means of total reflection X-ray fluorescence

Cited by 31 publications

References 20 publications

Effect of Heat Input on the Microstructural, Mechanical, and Corrosion Properties of Dissimilar Weldment of Conventional Austenitic Stainless Steel and Low-Nickel Stainless Steel

Effect of Heat Input on the Microstructural, Mechanical, and Corrosion Properties of Dissimilar Weldment of Conventional Austenitic Stainless Steel and Low-Nickel Stainless Steel

The Impact of Luminescence in Technological Scale

Electrochemical Behavior of stainless steel AISI 430 exposed to simulated food

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