Journal of Material Sciences & Engineering

Patel AD

Publications

• 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