A Review of Engineering Materials Used in the Dairy Processing Equipment

Subhash Prasad

Abstract: Milk and milk product contact surfaces should be smooth, impermeable, the free from cracks and fissures, non-porous, non-absorbent, non-contaminating, non-reactive, corrosion resistant, durable, and cleanable from a sanitary design standpoint. Materials of construction for dairy processing equipment are also on the avoidance of food contamination with microbes, dirt, chemicals, and physical substances during the short duration of contact between the product and equipment surfaces. Some of the drawbacks of equipment made by metals and its alloys of aluminum, copper, tin, iron on milk and milk product contact surfaces include the development of off flavours, discoloration of material, corrosion of vessels, and the generation of hazardous chemicals. Stainless steels (SS) were invented to overcome the problem of corrosion which is a major concern of dairy industries. Stainless steel is considered noble metal for use in dairy industry. Dairy and food industries are concerned with reliability of equipment and product purity. Stainless steels? exceptional resistance to corrosion of has enabled the dairy industry to develop widely and rapidly. Stainless behaves quite neutrally and does not alter the taste of fresh milk. This study encompasses a review work on the review of engineering materials used in dairy processing equipment.

Keywords: Stainless steel, Alloy steels, Dairy equipment?s, Non-toxic, Strength