A review of metal release in the food industry

Jellesen, Morten Stendahl; Rasmussen, Annette; Hilbert, Lisbeth Rischel

doi:10.1002/maco.200503953

Cited by 63 publications

(36 citation statements)

References 35 publications

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“…2a, 2c. There was however a strongly increased release in CA for Cr compared with both KNO 3 and PAA solutions at pH 3.1, Fig. 2b.…”

Section: Resultsmentioning

confidence: 94%

“…Due to their size, CA should pass the membrane, but PAA not. The third solution, KNO 3 , was used as noncomplexing control solution at similar pH. 10 mM KNO 3 was chosen as a compromise to have some ionic conductivity to hinder retention of metal ions at the membrane, 19 and at the same time low ionic strength to not affect corrosion and metal release properties directly or indirectly (e.g., by precipitates on the stainless steel surface).…”

Section: Methodsmentioning

confidence: 99%

“…Citric acid-stainless steel interactions are of high relevance in food contact, [1][2][3][4][5] for surface cleaning, 6,7 and surface passivation. 8 Metal release (release of metal species) from stainless steel surfaces into citric acid containing solutions can generally be governed by chemical or electrochemical oxide dissolution (protonation, ligand/complexationinduced dissolution, and reductive or oxidative dissolution), corrosion (metal oxidation), and physical processes (e.g.…”

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confidence: 99%

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Metal Release Mechanisms for Passive Stainless Steel in Citric Acid at Weakly Acidic pH

Mazinanian

Hedberg

2016

J. Electrochem. Soc.

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Metal release investigations from stainless steel into citric acid (CA) solutions at near-neutral pH are relevant for food applications, cleaning, and passivation. This study investigated metal release from abraded stainless steel grade AISI 304 into 5 g/L CA at pH 3.1, 4.8, and 6.4 at 40 • C, as compared to a control solution (10 mM KNO 3 ). Polyacrylic acid (PAA) was used as a model solution with and without separation from the stainless steel surface by a membrane. No significant difference was found for the released amounts of Fe and Mn between CA, PAA, and KNO 3 solutions at pH 3.1, suggesting other mechanisms than complexation. At pH 4.8 and 6.4, a significantly higher release was found for CA and PAA solutions compared with KNO 3 solution, but not for PAA solution when PAA molecules could not reach the stainless steel surface due to membrane separation, implying a dominant complexation-induced metal release mechanism that requires adsorption and/or close vicinity of the complexing agent to the surface. Cr was enriched in the surface oxide (surface passivation) in complexing solutions and the release of Cr was most dependent on complexation by CA at Citric acid-stainless steel interactions are of high relevance in food contact, 1-5 for surface cleaning, 6,7 and surface passivation. 8 Metal release (release of metal species) from stainless steel surfaces into citric acid containing solutions can generally be governed by chemical or electrochemical oxide dissolution (protonation, ligand/complexationinduced dissolution, and reductive or oxidative dissolution), corrosion (metal oxidation), and physical processes (e.g. due to friction).9 Metal release investigations are not only important for the area of risk and safety assessments, but can also be a sensitive measure of dissolution and corrosion processes for passive metals and alloys, where electrochemical activity is limited. 9 We have earlier investigated metal release from stainless steel (different grades) into citric acid containing solutions from a food safety perspective, 10,11 as citric acid is one of the food simulants suggested in a relatively new European guideline 1 for testing metals and alloys used in food contact. 10 It became clear that citric acid caused an initial metal release that results in surface passivation (hindering further release), and that the mechanism does not involve any active corrosion (metal oxidation) in solutions containing citric acid and no chlorides.10 Combined release and wettability studies on stainless steel (grade AISI 304) suggested an adsorption-controlled complexation-induced metal release mechanism.12 This study was however conducted at pH 2.4, where metal-citrate complexation exists, but not to a large extent (except for chromium, Cr).9 It has been debated whether complexation-induced metal release plays a major role for metal release from stainless steel in weakly or non-acidic biological environments and whether it can contribute to other mechanisms, such as corrosion or other chemical dissolution processes.9...

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“…2a, 2c. There was however a strongly increased release in CA for Cr compared with both KNO 3 and PAA solutions at pH 3.1, Fig. 2b.…”

Section: Resultsmentioning

confidence: 94%

Section: Methodsmentioning

confidence: 99%

mentioning

confidence: 99%

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Metal Release Mechanisms for Passive Stainless Steel in Citric Acid at Weakly Acidic pH

Mazinanian

Hedberg

2016

J. Electrochem. Soc.

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“…The physicochemical characteristics of processed foods permit them to achieve different corrosivity grades depending on the type of content (Valdez et. al., 2004, Jellesen, et. al., 2006.…”

Section: General Corrosion Considerationsmentioning

confidence: 99%

Corrosion in the Food Industry and Its Control

Salas¹,

Schorr²,

Stoytcheva³

et al. 2012

Food Industrial Processes - Methods and Equipment

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“…This is a major concern in the food industry since metal release potentially can cause health risks for consumers. 1 Food products can be corrosive due to low pH, high chloride concentrations or high processing temperatures as well as sanitising agents are potentially corrosive.…”

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confidence: 99%

A block‐on‐ring tribocorrosion setup for combined electrochemical and friction testing

et al. 2007

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The combined action of corrosion and wear can cause degradation of equipment, and thereby financial losses related to the renewal or repair of damaged equipment. In the food industry, metal degradation is a major concern since metal release eventually can cause health risks for consumers. This study describes a block-on-ring testing facility used to determine sliding wear, and additionally allowing for electrochemical measurements, such as potentiodynamic polarization curves and potentiostatic monitoring of current and potential. To verify the reliability and reproducibility of this block-on-ring tribocorrosion setup, the tribological and electrochemical behaviour of stainless steel sliding against a ceramic ring in sulphuric acid has been determined. Furthermore, a case taken from the food industry has been examined. The study shows that results made on the described block-on-ring testing facility are reliable and can provide improved information about material properties when the material is exposed to combined chemical and mechanical degradation.

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A review of metal release in the food industry

Cited by 63 publications

References 35 publications

Metal Release Mechanisms for Passive Stainless Steel in Citric Acid at Weakly Acidic pH

Metal Release Mechanisms for Passive Stainless Steel in Citric Acid at Weakly Acidic pH

Corrosion in the Food Industry and Its Control

A block‐on‐ring tribocorrosion setup for combined electrochemical and friction testing

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