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.
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/eb007286Download as .RIS
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