Comparison of the influence of citric acid and acetic acid as simulant for acidic food on the release of alloy constituents from stainless steel AISI 201

Journal of Food Engineering

Volumn 145, Issue , 2015, Pages 51-63

  Mazinanian, N ^a   Odnevall Wallinder, I ^a   Hedberg, Y ^a  

^a ROYAL INSTITUTE OF TECHNOLOGY   (Sweden)

Author keywords

Austenitic stainless steel; CoE protocol; Complexation; Food contact; Metal release; Surface oxide; Test guideline

Indexed keywords

COMPLEXATION;

FOOD CONTACT; METAL RELEASE; SURFACE OXIDE;

AUSTENITIC STAINLESS STEEL;

EID: 84907192007     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2014.08.006     Document Type: Article

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