Stainless steel in contact with food and bevarage
AbstractStainless steels are probably the most important materials in the food and beverage industries. The main reason for such broad implementation of stainless steel in contact with food are excellent properties which they possess such as corrosion resistance, resistance to high and low temperatures, very good mechanical and physical properties, aesthetic appeal, inertness of surface, durability, easy cleaning and recycling. Low thermal conductivity of these steels produces steeper temperature coefficient provoking an increased distortion, shrinkage and stresses compared with carbon steel.
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