Use of electrochemical criteria for predicting and preventing stainless steel corrosion in dairy engineering
by G. Daufin & J. Pagetti (France)
The paper illustrates the connection between the fundamental principles of electrochemical corrosion and the rule of the six main processing parameters – pH, chloride content, temperature, oxidizing power, time and electrochemical potentials. Basic recommendations for the prediction and prevention of the attack of stainless steels are presented.
15 pp – (En/Fr)
Environmental influence of chemicals used in the dairy industry which can enter dairy wastewater
by IDF group of Experts B18/19 – Control of water and wastewater in the dairy industry
A review of the type and quantity of the most common chemicals employed in the dairy industry, including detergents, disinfectants, surfactants and water treatment chemicals. Chemicals related to two specific technological processes – cheese brining and demineralization of whey – are included. Methods used to assess the environmental impacts of chemicals are described, and the most common chemicals are assessed on this basis. Practical methods to reduce the amount of environmental pollution caused by dairy chemicals are described.