Abstract
Corrosion problems are described as they affect contamination and general hygiene in the brewing, dairy, wine, confectionery and sugar industries, where stainless steel, because of its bacteriological sterility and ease of cleaning, has become the dominant constructional material.
The most suitable grades of stainless steel for specific conditions, preferred surface finishes and methods of cleaning to avoid corrosion are presented.
Some examples are given of pitting corrosion of process equipment in the wine industry. Also exemplified is the action successfully taken to overcome problems of stress-corrosion cracking of stainless steel in the confectionery and sugar industries by upgrading to a nickel alloy.
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