Food Industry Applications

Stainless Steels - An Introduction to their Metallurgy and Corrosion Resistance (14056)

By Arthur H. Tuthill and Roger A. Covert, reprinted from Dairy, Food and Environmental Sanitation, Vol. 20, July 2000. The structure and properties of stainless steel alloys are reviewed. Comments on the varieties of nomenclatures for stainless steels are included, and examples are given of the differences between a numbe of grades. Corrosion principles and forms of corrosion as they apply to stainless steels are discussed. The various types, shapes and surface finishes available are considered.

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