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

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