Journal of Material Sciences & Engineering

ISSN: 2169-0022

Open Access

Patel AD

Hadgood Road, Anand, Gujarat

  • Review Article
    Stainless Steel for Dairy and Food Industry: A Review
    Author(s): Dewangan AK, Patel AD and Bhadania AGDewangan AK, Patel AD and Bhadania AG

    Stainless steels (SS) were invented to overcome the problem of corrosion which is a major concern of food and many other industries. The alloy of steel containing iron-chromium-nickel is known as stainless steels. Stainless steels typically contain between 9 and 30 percent chromium and varying amounts of nickel, molybdenum, copper, sulfur, titanium, niobium, etc., may be added to obtain the desired mechanical properties and service life. Stainless steel is considered noble metal for use in dairy industry. Stainless steels are classified based on the chemical composition and it provides information to overcome many types of corrosion. Some of the limitations of SS employed in food and dairy industry are attack by lactic and malic acids at elevated temperature and poor thermal conductivity. However, these limitations may be overcome by carefully selection and fabrication, optimized oper.. Read More»
    DOI: 10.4172/2169-0022.1000191

    Abstract PDF

Relevant Topics

Google Scholar citation report
Citations: 3677

Journal of Material Sciences & Engineering received 3677 citations as per Google Scholar report

Journal of Material Sciences & Engineering peer review process verified at publons

Indexed In

arrow_upward arrow_upward