Abstract
In order to be suitable for food processing application, besides having the usual characteristics as high adhesion, high cohesion, high compactness and maximum hardness and wear resistance, the thermal spray coating should not release foreign substances, as prescribed by the international standards. This paper defines a very strict procedure according to valid EC and FDA standards in order to test the compatibility of the coating with the food. It discusses the applicability of this test method, in which a contact is created between a food-simulating solvent and the thermally sprayed coating to be analyzed. The inert nature of the drawn migration cell, the adopted time-temperature conditions and the characterization of the coating before and after the migration test are discussed. Paper includes a German-language abstract.
