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Procedure optimization of type 304 and 420B stainless steels release in acetic acid
Food Control ( IF 6 ) Pub Date : 2021-02-01 , DOI: 10.1016/j.foodcont.2020.107509
Andrea Casaroli , Marco Boniardi , Rogerta Dalipi , Laura Borgese , Laura E. Depero

Abstract Stainless steel has always been considered suitable for food contact, even though it has been demonstrated that this material has the tendency to release metal ions when used in food contact applications. In this study, the testing procedure for metal release in simulated food contact proposed by the Italian Ministerial Decree 21.03.1973 highlighted some critical aspects that needed to be improved such as the surface finishing, solution composition and volume, and reproducibility. AISI 304 austenitic and AISI 420 type B martensitic stainless steels were chosen to optimize the parameters of test procedure for release of Chromium, Nickel and Manganese. The effects of the steel chemical composition, the material fabrication cycle and the testing method on metal release were evaluated. Considering the achieved results, a list of suggestions is proposed for the improvement of the Italian law.

中文翻译:

304 和 420B 型不锈钢在醋酸中释放的工艺优化

摘要 不锈钢一直被认为适用于食品接触,尽管已经证明这种材料在用于食品接触应用时有释放金属离子的趋势。在这项研究中,意大利部长令 21.03.1973 提出的模拟食品接触金属释放测试程序强调了一些需要改进的关键方面,例如表面处理、溶液成分和体积以及可重复性。选择 AISI 304 奥氏体和 AISI 420 B 型马氏体不锈钢来优化铬、镍和锰释放的测试程序参数。评估了钢的化学成分、材料制造周期和测试方法对金属释放的影响。考虑到取得的成果,
更新日期:2021-02-01
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