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
2015 (English)In: Journal of Food Engineering, ISSN 0260-8774, Vol. 145, 51-63 p.Article in journal (Refereed) Published
To ensure the safety of metals and alloys intended for food contact, a new European test protocol (CoE protocol) using citric acid as a food simulant was published in 2013. This study investigated the influence of citric acid and exposure conditions on the metal release from an austenitic manganese stainless steel (AISI 201). Exposures in 5 g/L citric acid resulted in significantly lower metal releases compared with specific release limits set by the CoE protocol. 5 g/L (0.3 vol%) citric acid was more aggressive than 3 vol% acetic acid (Italian protocol) due to higher metal complexation. Studies on abraded surfaces revealed that most metals were released during the first 0.5 h of exposure due to surface passivation. Surface abrasion, increased temperature (40-100 degrees C), increased surface area to solution volume ratio (0.25-2 cm(2)/mL) and increased citric acid concentration (0-21 g/L) all resulted in increased released metal quantities.
Place, publisher, year, edition, pages
2015. Vol. 145, 51-63 p.
Austenitic stainless steel, Food contact, CoE protocol, Test guideline, Complexation, Metal release, Surface oxide
IdentifiersURN: urn:nbn:se:kth:diva-156095DOI: 10.1016/j.jfoodeng.2014.08.006ISI: 000343379500007ScopusID: 2-s2.0-84907192007OAI: oai:DiVA.org:kth-156095DiVA: diva2:778271