European Hygienic Engineering & Design Group

Center for Integrated Food Manufacturing

18. Passivation of stainless steel.

Passivation is an important surface treatment that helps assure the successful corrosion resistant performance of stainless steel used for product contact surfaces (e.g. tubing/piping, tanks and machined parts used in pumps, valves, homogenisers, de-aerators, process monitoring instruments, blenders, dryers, conveyors, etc.).

The purpose of this document is to provide manufacturers, users and regulatory personnel with basic information and guidelines relative to equipment passivation. The complete passivation process is described and environmental, as well as safety, concerns are discussed.

Order EHEDG Guideline documents from ehedg.org

RSS Feed | agweb@purdue.edu| Web Policies
1-888-EXT-INFO (1-888-398-4636)
Last Modified: May 14, 2009

Center for Integrated Food Manufacturing,
Department of Food Science,745 Agriculture Mall Drive,
West Lafayette, IN 47907-2009 USA, (765) 494-1180
© 2008 Purdue University. An equal access, equal opportunity university.