Author:
Zunko Horst,Turk Christoph
Abstract
AbstractFor industrial mechanical food processing steps, like cutting, slicing, grating, passing or similar applications, tools of martensitic stainless steels are used preferably because of their high hardness and corrosion resistance. The latter is decisive to avoid contamination of foodstuff by elements transferred from the steel alloy into the processed food. In this contribution various martensitic stainless steels in different heat treatment conditions were investigated regarding their metal release behavior in food simulants. Therefore, migrations tests were carried out according to the guideline of the Council of Europe. During the examination, the specific migration of elements was determined and compared to defined release limits, which take into account the different toxicity for the human body. The results allow an assessment of the suitability of the tested grades and heat treatment conditions as contact material for different types of food.
Publisher
Springer Science and Business Media LLC
Reference14 articles.
1. Official Journal of the European Union;European Parliament,2004
2. DIN 10528: Lebensmittelhygiene – Anleitung für die Auswahl von Werkstoffen für den Kontakt mit Lebensmitteln – Allgemeine Grundsätze. Deutsches Institut für Normung e. V. (2009)
3. Seifert, M., Wieskämper, D., Tonfeld, T., Huth, S.: Corrosion of a complex multiphase martensitic stainless steel depending on the tempering temperature. Mater. Corros. 66, 1290 (2015)
4. Hill, H., Huth, S., Weber, S., Theisen, W.: Corrosion properties of a plastic mould steel with special focus on the processing route. Mater. Corros. 62(5), 436 (2011)
5. Lerchbacher, C., Zinner, S., Leitner, H.: Atom probe study of the carbon distribution in a hardened martensitic hot-work tool steel X38CrMoV5‑1. Micron 43(7), 818 (2012)