How much do you know about the physical and chemical indicators of food-grade stainless steel pipes
Food-grade stainless steel pipes refer to the parts of food machinery that come into contact with food, and they must meet certain food safety requirements. This is because during the food production process, many acids and bases are used, and stainless steel must be used; and stainless steel contains chromium, and substandard stainless steel will release various levels of chromium, which is toxic; moreover, it is required to limit the content of various alloy impurity elements such as lead, cadmium, etc. Containers for storing food and food processing machinery should use austenitic stainless steel (1Cr18Ni9Ti, 0Cr19Ni9, 1Cr18Ni9). Various tableware: should be selected from martensitic stainless steel (0Cr13, 1Cr13, 2Cr13, 3Cr13).
The specific physical and chemical indicators of austenitic stainless steel and martensitic stainless steel are as follows:
Lead (measured in Pb), mg/L In 4% acetic acid solution ≤ 1.0 1.0
Chromium (measured as Cr), mg/L ≤ 0.5 in 4% acetic acid solution
Nickel (measured as Ni), mg/L, in 4% acetic acid solution ≤ 3.0 1.0
Cadmium (measured as Cd), mg/L in 4% acetic acid solution ≤ 0.02 0.02
Arsenic (measured as As), mg/L in 4% acetic acid solution ≤ 0.04 0.04
Note: The soaking conditions were boiling for 30 minutes followed by standing at room temperature for 24 hours.
Food-grade stainless steel pipes are widely used in the fields of food, pharmaceuticals, and dairy products, which belong to the category of precision chemical industries.
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