THE ubiquity of stainless steels in the food processing industry is, of course, to be explained in terms of hygiene as well as corrosion resistance. However, these two aspects merge into one at many points in various food manufacturing processes, the general situation being that metallic corrosion products are invariably harmful, unsightly or otherwise unallowable when in contact with food and food machinery. Consequently, materials for constructing food plant must not only be corrosion‐free in the particular chemical environment of a process, but must be seen to be corrosion‐free. Stainless steels are an obvious category of materials here, although aluminium alloys, plastics and plastics‐clad steel are also widely used.
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