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ASM Handbook

Corrosion: Environments and Industries

Edited by
S.D. Cramer
S.D. Cramer
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B.S. Covino, Jr.
B.S. Covino, Jr.
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ASM International
Volume
13C
ISBN electronic:
978-1-62708-184-9
Publication date:
2006
Book Chapter

Corrosion in the Food and Beverage Industries

By
Shi Hua Zhang
Shi Hua Zhang
DuPont Company
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Bert Moniz
Bert Moniz
DuPont Company
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Michael Meyer
Michael Meyer
The Solae Company
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Published:
2006
Page range:
803 - 809
Publication history
October 12, 2006

Abstract

This article addresses several distinct aspects of corrosion that should be taken into account when solving the corrosion problems in the food and beverage industries. It summarizes the role of international standards in developing food and beverage industries: American Society of Mechanical Engineers (ASME), American Welding Society (AWS), and Food and Drug Administration (FDA). The article tabulates the approximate pH values of various foods. It describes the contamination of food products by corrosion. A discussion on specific stainless steels, their corrosion resistance, fabrication, and applications is presented and compared to other potential materials of construction. The article also presents case studies of stainless steel corrosion and concludes with a discussion on corrosion in cleaning and sanitizing processes.

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Shi Hua Zhang, Bert Moniz, Michael Meyer, 2006. "Corrosion in the Food and Beverage Industries", Corrosion: Environments and Industries, S.D. Cramer, B.S. Covino, Jr.

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