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Passivation of stainless steel

Authors
Journal
Trends in Food Science & Technology
0924-2244
Publisher
Elsevier
Publication Date
Volume
9
Issue
1
Identifiers
DOI: 10.1016/s0924-2244(97)00004-6
Disciplines
  • Design

Abstract

Abstract This paper, the 19th in a series of articles on the hygienic design of food processing equipment published in TIFS, introduces the first joint EHEDG/3-A Update article in the series, a set of guidelines for the hygienic passivation of stainless steel surfaces intended for food-contact use. These guidelines have been prepared on behalf of the US-based 3-A Steering Committee and the Sanitary Standards Subcommittee of the Dairy Industry/Farm Industry Committee, in addition to the European Hygienic Equipment Design Group (EHEDG) 2 2 Readers requiring further information on the EHEDG are referred to Trends in Food Science & Technology (1992) Vol. 3(11), p. 277. .

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