Brand protection and the production of clean, shiny cans are important in the canning industry. Can corrosion not only negatively impacts a company’s image, but it also can impact the safety of the packaged food. Corrosive cans may cause microleakages, which increase the risk of reinfection after sterilization.
The water used for sterilization must be properly treated so that there is no risk of deposits and corrosion on cans. The chemical products also should protect the sterilizer equipment and cooling system against deposition and corrosion to reduce maintenance.
Food company improves can quality with corrosion inhibitors
Based on the City of Hollywood’s experience, the use of 316L stainless steel should be evaluated carefully due to the potential for problems in the erection and construction of water treatment facilities that will be in contact with high chloride water and/or other corrosive chemistries. As with many membrane facilities, much of the stainless steel is exposed (not buried), which subjected it to atmospheric as well as water quality problems. Therefore, unless the quality control of the raw and reject water (chemical, physical and microbial) can be assured, 316L stainless steel may not be the appropriate material for engineers to specify.
Aerobic bacteria (Crenothrix, Gallionella) primarily are encountered in the fresh surface waters, although anaerobic sulfate-reducing bacteria and facultative strains also are encountered. Ground waters are more likely to contain anaerobic and facultative bacteria, as well as Gallionella than surface waters.3 Sulfate-reducing bacteria also are found in seawater.3
Metals such as bronze, copper and iron have been used for thousands of years by man for both peaceful and non-peaceful purposes. One of the most useful purposes for metal is the production of steel.