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Volume 37, Issue 12
1 December 1990
This article was originally published in
Anti-Corrosion Manual
Anti-Corrosion Manual Cover Image for Volume 37, Issue 12
Review Article| December 01 1990

Stainless steel for food and beverage processing — advantages in hygiene and cleanability Available to Purchase

P.E. White
P.E. White
Consultant
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Author & Article Information
Publisher: Emerald Publishing
Online ISSN: 2977-7003
Print ISSN: 0066-4731
© MCB UP Limited
1990
Anti-Corrosion Manual (1990) 37 (12): 4–6.
https://doi.org/10.1108/eb007286

This article surveys the literature which underlines the role played by passivation of stainless steel surfaces. It also discusses the benefits of electropolishing, particularly as a contribution to improved hygiene and cleanability.

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© MCB UP Limited
1990
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