In recent years, there has been an increasing demand for
fresh food products, packaged and transported in containers that are
biologically, chemically, and physically safe. However, a series of chemical
elements from the chemical composition of the packs of liquid food products
migrate inside them or they combine with other chemical elements existing in
the food, resulting in chemical compounds that worsen the quality of the food.
In this study, layers of food-grade stainless steel were deposited using thermal
arc spraying on an aluminum alloy substrate to stop the migration of aluminum
ions inside liquid food products. The physical-chemical and mechanical
properties of the protection system: stainless steel layer used in the food
industry (suggestively called: food-grade stainless steel)—aluminum substrate
were investigated, and then the organoleptic properties of the food liquids
that came into contact with the deposit were evaluated. For the investigation,
a total of 64 samples were coated. The absorbance measurement of the fruit
juice samples was carried out with a UV spectrophotometer. The oil samples were
analyzed for absorbance and transmittance values at a wavelength in the range
of 570–650 nm using a Vertex UV–VIS spectrophotometer. The data were subjected
to statistical analyses using STATISTICA 13 software by applying basic
statistics (correlation analysis), general linear models (repeated measures
ANOVA and multiple regression), and Duncan post hoc tests at a 5% significance
level. From the obtained results, it was found that food-grade stainless steel
deposits have low porosity (3.8%) and relatively high adhesion and hardness,
which allows complete isolation of the substrate material. The investigations
carried out on the properties of food liquids that come into contact with the
stainless steel deposit revealed the fact that it perfectly seals the aluminum
surface. The food-grade stainless steel coating (80T) was much better and safer
for preserving dairy products, maintaining a constant acidity up to 17 degrees
Thorner, wines (with an average acidity of 3.5–4 degrees), juices (with natural
pigments), and oils (with a good absorbance level correlated with clarity). The
innovative material significantly improves the sensory characteristics of the
juices and the oils, like the appearance, color, and clarity of the oils that
have been stored in aluminum alloy containers covered with food-grade stainless
steel through the arc spraying process. This aspect suggests that the created
system can be successfully used to manufacture containers for the transport of
liquid products.
Author(s) Details
Radu Steluta
University of Life Sciences Ion Ionescu de la Brad, Iasi,
Romania
Toma Lucian Stefan
Department of Materials Engineering and Industrial Safety, Faculty of
Materials Science and Engineering, Gheorghe Asachi Technical University of
Iasi, 700050 Iasi, Romania.
Please see the book here:- https://doi.org/10.9734/bpi/fsarh/v3/5660
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