Edelstahloberflächen im kontakt mit lebensmitteln -aspekte der auswahl der oberflächenvergütung und der reinigungs- und sanatisierungs-methoden nach effizienz und kostenaufwand

teil a: Alternative verfahren der oberflächenbehandlung

authored by: E. Schmauderer, H. D. Werlein, F. Otto
Abstract: In this article processing technologies, surface tempering and norms for high-grade steel surfaces which get in contact with food are presented. In the second part of the article the different structures of high-grade steel surfaces are shown by means of scanning electron microscope photos and roughness measurements determined with "surftests". The effects of different surface structures on the cleaning and sanatisation efficiencys surveyed in the third part by artifical contamination. In this connection the bioluminescence method was used parallel to the conventional microbiology.
Organisation(s): Institute of Food Science and Human Nutrition
Type: Article
Journal: Deutsche Lebensmittel-Rundschau
Volume: 94
Pages: 329-333
No. of pages: 5
ISSN: 0012-0413
Publication date: 10.1998
Publication status: Published
Peer reviewed: Yes
ASJC Scopus subject areas: Food Science, Industrial and Manufacturing Engineering, Law