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Stainless steel for food and beverage processing — advantages in hygiene and cleanability

P.E. White (Consultant)

Anti-Corrosion Methods and Materials

ISSN: 0003-5599

Article publication date: 1 December 1990

Abstract

This article surveys the literature which underlines the role played by passivation of stainless steel surfaces. It also discusses the benefits of electropolishing, particularly as a contribution to improved hygiene and cleanability.

Citation

White, P.E. (1990), "Stainless steel for food and beverage processing — advantages in hygiene and cleanability", Anti-Corrosion Methods and Materials, Vol. 37 No. 12, pp. 4-6. https://doi.org/10.1108/eb007286

Publisher

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MCB UP Ltd

Copyright © 1990, MCB UP Limited