Criteria of Corrosion Resistance and the Selection of Stainless Steels for the Food Industries.

被引：0
|
作者：
Daufin, G.
Kerherve, L.
Michel, F.
Desestret, A.
Vallier, G.
机构：
来源：
Metaux corrosion-industries | 1982年 / 57卷 / 682期
关键词：
FOOD PRODUCTS PLANTS - Equipment;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
It is shown that corrosion time and the difference between electrochemical and free potentials are convenient criteria of pitting and crevice corrosion in the selection of stainless steels for the food industry. Methodological recommendations concerning the assessment of these criteria are given including the choice of sampling areas, number of measurements and testing procedures.
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页码：213 / 225
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