Identification of surface characteristics relevant to the hygienic status of stainless steel for the food industry

Jullien, Céline; Bénézech, Thierry; Carpentier, Brigitte; Lebret, Véronique; Faille, Christine

doi:10.1016/s0260-8774(02)00150-4

Cited by 137 publications

(76 citation statements)

References 34 publications

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“…Verran et al 2000, Adl and Rahman, 2001, Jullien et al 2002, Dondi et al 2005, Hupa et al 2005, Kuisma et al 2005a, Kuisma et al 2005b, Kuisma 2006, Arstila et al 2007, Fröberg et al 2007a, Fröberg et al 2007b …”

Section: Other Methodsmentioning

confidence: 99%

Modifications of surface materials and their effects on cleanability as studied by radiochemical methods

Määttä¹,

Kuisma²,

Kymäläinen³

2011

Construction and Building Materials

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Section: Other Methodsmentioning

confidence: 99%

Modifications of surface materials and their effects on cleanability as studied by radiochemical methods

Määttä¹,

Kuisma²,

Kymäläinen³

2011

Construction and Building Materials

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“…The electropolishing process was carried out in a glass vessel of a volume of 400 cm 3 . The circuit consisted of: two cathodes and one anode (workpiece), a glass paddle stirrer, a thermometer, a thermostat Haake DC10 (Haake, Karlsruhe, Germany) with a spiral cooler, a power supply unit PS3010L (Velleman, Gavere, Belgium) and a charge counter KP-034 (KP-Elektronika, Dzierzoniow, Poland).…”

Section: Experimental Circuitmentioning

confidence: 99%

“…Table 4. Surface roughness after: pickling in a solution composed of HF, HNO 3 lower values gradually refl ect, respectively, narrower and wider distribution. On the other hand, the approximation of the negative R sk value to 0 demonstrates that pores are no longer dominant surface features in relation to the hills.…”

Section: Surface Modifi Cationmentioning

confidence: 99%

Improvement of the stainless steel electropolishing process by organic additives

Lochyński

Kowalski

Szczygieł

et al. 2016

Polish Journal of Chemical Technology

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The infl uence of organic additives on the process of surface electropolishing of AISI 304 type steel was determined. Additives were selected in initial potentiodynamic tests pursuant to the plateau analysis on the current/potential curves. The assessment of the operational effectiveness of additives consisted in determining the relationship between surface gloss after electropolishing and the mass loss of the sample and in determining surface roughness. The applied electropolishing bath consisted of a mixture of concentrated acids: H 3 PO 4 and H 2 SO 4 , and the following organic additives were used: triethylamine, ethanolamine, diethanolamine, triethanolamine, diethylene glycol monobutyl ether and glycerol. The best electropolishing result, i.e. low roughness and high gloss of stainless steel surface with a relatively low mass loss of the sample at the same time were obtained for baths containing triethanolamine.

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“…AISI 316L austenitic stainless steel is widely used in the food industry because of its high resistance to corrosion by food products and detergents [30]. Several attempts have been made to correlate the occurrence of biofilm with the surface roughness of such stainless steel.…”

Section: Introductionmentioning

confidence: 99%

Design and characterization of textured surfaces for applications in the food industry

Lazzini¹,

Romoli²,

Blunt³

et al. 2017

Surf. Topogr.: Metrol. Prop.

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Description of two-process surface topography W Grabon and P Pawlus -A study of variations of areal parameters on machined surfaces P Pawlus, W Grabo, R Reizer et al. AbstractThe aim of this work is to design, manufacture and characterize surface morphologies on AISI 316L stainless steel produced by a custom designed laser-texturing strategy. Surface textures were characterized at a micrometric dimension in terms of areal parameters compliant with ISO 25178, and correlations between these parameters and processing parameters (e.g. laser energy dose supplied to the material, repetition rate of the laser pulses and scanning velocity) were investigated. Preliminary efforts were devoted to the research of special requirements for surface morphology that, according to the commonly accepted research on the influence of surface roughness on cellular adhesion on surfaces, should discourage the formation of biofilms. The topographical characterization of the surfaces was performed with a coherence scanning interferometer. This approach showed that increasing doses of energy to the surfaces increased the global level of roughness as well as the surface complexity. Moreover, the behavior of the parameters S pk , S vk also indicates that, due to the ablation process, an increase in the energy dose causes an average increase in the height of the highest peaks and in the depth of the deepest dales. The study of the density of peaks S pd showed that none of the surfaces analyzed here seem to perfectly match the conditions dictated by the theories on cellular adhesion to confer anti-biofouling properties. However, this result seems to be mainly due to the limits of the resolving power of coherence scanning interferometry, which does not allow the resolution of submicrometric features which could be crucial in the prevention of cellular attachment.

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Identification of surface characteristics relevant to the hygienic status of stainless steel for the food industry

Cited by 137 publications

References 34 publications

Modifications of surface materials and their effects on cleanability as studied by radiochemical methods

Modifications of surface materials and their effects on cleanability as studied by radiochemical methods

Improvement of the stainless steel electropolishing process by organic additives

Design and characterization of textured surfaces for applications in the food industry

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