Stainless steel in contact with food and bevarage

Authors

  • Sveto Cvetkovski

Keywords:

stainless steel, food and bevarage, corrosion resistance, properties, recycling

Abstract

Stainless 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.
Borivoje Mišković

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Published

2012-12-31

How to Cite

Cvetkovski, Sveto. 2012. “Stainless Steel in Contact With Food and Bevarage”. Metallurgical and Materials Engineering 18 (4):283-94. https://metall-mater-eng.com/index.php/home/article/view/204.

Issue

Vol. 18 No. 4 (2012)

Section

Articles - archived

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