{"id":2159,"date":"2021-07-14T07:35:14","date_gmt":"2021-07-14T07:35:14","guid":{"rendered":"https:\/\/wldstainless.com\/?p=2159"},"modified":"2021-07-14T07:38:30","modified_gmt":"2021-07-14T07:38:30","slug":"the-choice-of-stainless-steel-material-for-food-and-beverage-industrial","status":"publish","type":"post","link":"https:\/\/wldstainless.com\/pt\/the-choice-of-stainless-steel-material-for-food-and-beverage-industrial\/","title":{"rendered":"A escolha do material de a\u00e7o inoxid\u00e1vel para ind\u00fastrias aliment\u00edcias e bebidas"},"content":{"rendered":"<p>A maioria dos desafios enfrentados pelo uso de a\u00e7o inoxid\u00e1vel nas ind\u00fastrias de processamento de latic\u00ednios e outros alimentos est\u00e1 relacionada a trocadores de calor e \u00e1guas superficiais naturais, como as \u00e1guas de po\u00e7os. Assim como as cervejarias, a maioria das ind\u00fastrias relacionadas \u00e0 produ\u00e7\u00e3o de alimentos utiliza frequentemente meios quentes que s\u00e3o aquecidos por vapor ou resfriados por \u00e1gua, o que est\u00e1 associado \u00e0 pasteuriza\u00e7\u00e3o e \u00e0 esteriliza\u00e7\u00e3o, e portanto frequentemente enfrenta problemas como fissuras de corros\u00e3o estressante. Em geral, a ind\u00fastria de processamento de alimentos n\u00e3o corrode o a\u00e7o inoxid\u00e1vel padr\u00e3o, como <a href=\"https:\/\/wldstainless.com\/materials\/austenitic-stainless-steel\/304-304l-stainless-steel\/\">AISI304<\/a> ou 316. No entanto, a ampla gama de m\u00e9todos de processamento nesta ind\u00fastria leva a muitos tipos de falhas de corros\u00e3o. Por exemplo:<\/p>\n<ul>\n<li>Eroga\u00e7\u00e3o\/corros\u00e3o em trocadores de calor de leite de a\u00e7o inoxid\u00e1vel.<\/li>\n<li>Corros\u00e3o uniforme causada por \u00e1cido l\u00e1ctico e outros \u00e1cidos org\u00e2nicos a altas temperaturas.<\/li>\n<li>Corros\u00e3o microbiana causada por \u00e1gua de superf\u00edcie ou \u00e1gua de po\u00e7o.<\/li>\n<li>Fissuras de corros\u00e3o por estresse, principalmente \u201cfissura do cloreto\u201d.<\/li>\n<li>Frica de corros\u00e3o causada por vibra\u00e7\u00f5es.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Para os trocadores de calor de tipo placa na ind\u00fastria leiteira, a soro, o leite e a \u00e1gua de processo s\u00e3o processados atrav\u00e9s de trocadores de calor de placa feitos de a\u00e7o inoxid\u00e1vel 1.4401, conforme mostrado na tabela abaixo.<\/p>\n<table>\n<tbody>\n<tr>\n<td width=\"213\">Produtos<\/td>\n<td width=\"213\">Temperatura de entrada, \u2103<\/td>\n<td width=\"213\">\u00a0Temperatura do outlet, \u00b0C<\/td>\n<td width=\"213\">Press\u00e3o<\/td>\n<\/tr>\n<tr>\n<td width=\"213\">Whey<\/td>\n<td width=\"213\">30<\/td>\n<td width=\"213\">10<\/td>\n<td width=\"213\">M\u00e9dio<\/td>\n<\/tr>\n<tr>\n<td width=\"213\">Leite<\/td>\n<td width=\"213\">7<\/td>\n<td width=\"213\">30<\/td>\n<td width=\"213\">Alto<\/td>\n<\/tr>\n<tr>\n<td width=\"213\">\u00c1gua de processo<\/td>\n<td width=\"213\">57<\/td>\n<td width=\"213\">14<\/td>\n<td width=\"213\">Baixo<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>&nbsp;<\/p>\n<p>Para evitar a fuga de alimentos contaminados, a press\u00e3o da \u00e1gua de processo \u00e9 mantida o mais baixa poss\u00edvel. A fuga ocorre quando as placas finas colidem entre si no ponto de press\u00e3o, causado por fendas de fadiga na se\u00e7\u00e3o transversal ap\u00f3s a eros\u00e3o e corros\u00e3o do ponto de press\u00e3o. O estudo microsc\u00f3pico metalogr\u00e1fico da se\u00e7\u00e3o mostra que n\u00e3o houve ocorr\u00eancia de fenda de corros\u00e3o por tens\u00e3o. Como a baixa press\u00e3o est\u00e1 no lado da \u00e1gua de processo, juntamente com flutua\u00e7\u00f5es de press\u00e3o e vibra\u00e7\u00f5es de fluxo de fluido, a eros\u00e3o\/corros\u00e3o ocorre neste lado. A maneira de evitar a colis\u00e3o f\u00edsica das placas \u00e9 alterar a press\u00e3o e a flutua\u00e7\u00e3o de press\u00e3o ou aumentar o espa\u00e7amento entre as placas.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Corros\u00e3o microbiana causada pela \u00e1gua de po\u00e7o<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-2162 alignleft\" src=\"https:\/\/wldstainless.com\/wp-content\/uploads\/2021\/07\/Microbial-corrosion-caused-by-well-water.png\" alt=\"\" width=\"366\" height=\"454\" srcset=\"https:\/\/wldstainless.com\/wp-content\/uploads\/2021\/07\/Microbial-corrosion-caused-by-well-water.png 366w, https:\/\/wldstainless.com\/wp-content\/uploads\/2021\/07\/Microbial-corrosion-caused-by-well-water-242x300.png 242w\" sizes=\"auto, (max-width: 366px) 100vw, 366px\" \/>A ind\u00fastria aliment\u00edcia geralmente utiliza \u00e1gua de po\u00e7o. O teor de ferro na \u00e1gua de po\u00e7o \u00e9 bastante elevado, podendo ativar bact\u00e9rias relacionadas ao ferro e causar corros\u00e3o grave. Uma das t\u00e9cnicas de tratamento de \u00e1gua mais utilizadas consiste em remover o ferro da \u00e1gua de po\u00e7o, a fim de melhorar o sabor dos alimentos e evitar a corros\u00e3o do equipamento de embalagem e processamento ap\u00f3s a limpeza e enx\u00e1gue. A \u00e1gua de superf\u00edcie e a \u00e1gua de po\u00e7o tamb\u00e9m cont\u00eam v\u00e1rios tipos de microrganismos que s\u00e3o ativos tanto em condi\u00e7\u00f5es aer\u00f3bicas quanto anaer\u00f3bicas. As bact\u00e9rias relacionadas ao ferro aer\u00f3bicas oxidam os \u00edons de ferro, enquanto as bact\u00e9rias relacionadas ao ferro anaer\u00f3bicas reduzem os \u00edons de ferro. Estas duas rea\u00e7\u00f5es s\u00e3o, em \u00faltima an\u00e1lise, classificadas como corros\u00e3o microbiana (MIC). Outros microrganismos tamb\u00e9m podem estar ativos na \u00e1gua, como bact\u00e9rias que reduzem o \u00e1cido sulf\u00farico e bact\u00e9rias que produzem \u00e1cido. No mesmo biofilm, bact\u00e9rias aer\u00f3bicas e (abaixo) bact\u00e9rias anaer\u00f3bicas podem estar ativas.<\/p>\n<p>Quando se utiliza \u00e1gua de po\u00e7o para tratar vegetais enlatados (lavar e resfriar ap\u00f3s a pasteuriza\u00e7\u00e3o). Quando a \u00e1gua n\u00e3o flui por um longo per\u00edodo, os tubos fabricados em a\u00e7o inoxid\u00e1vel 316L apresentar\u00e3o vazamentos dentro de seis meses devido \u00e0 alta temperatura da \u00e1gua. A pr\u00f3pria \u00e1gua de po\u00e7o \u00e9 fria (abaixo de 10 \u00b0 C), mas pode facilmente atingir 30 \u00b0 C no ver\u00e3o se permanecer parada no tubo por um longo per\u00edodo. Em compara\u00e7\u00e3o com a Legionella, os biofilmes corrosivos formados em taxas de atividade mais altas em temperaturas mais elevadas s\u00e3o mais agressivos.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Corros\u00e3o por pitting causada pela desinfec\u00e7\u00e3o e esteriliza\u00e7\u00e3o com cloro<\/strong><\/p>\n<p>O hipoclorito de s\u00f3dio \u00e9 comumente utilizado na limpeza e desinfec\u00e7\u00e3o de equipamentos de a\u00e7o inoxid\u00e1vel. Se a concentra\u00e7\u00e3o de hipoclorito de s\u00f3dio for muito alta ou o tempo de limpeza e desinfec\u00e7\u00e3o for muito longo, o hipoclorito de s\u00f3dio causar\u00e1 uma corros\u00e3o grave do a\u00e7o inoxid\u00e1vel, especialmente quando a temperatura for superior a 25\u00b0C.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Fratura por corros\u00e3o por estresse<\/strong><\/p>\n<p>Existe o risco de fratura por corros\u00e3o por estresse clor\u00eddrico a temperaturas acima de 60 \u00b0 C. \u00c0 medida que a deforma\u00e7\u00e3o a frio, a tens\u00e3o de tra\u00e7\u00e3o e o teor de cloreto aumentam, o risco aumenta. Em compara\u00e7\u00e3o com o tubo soldado a frio sem tratamento t\u00e9rmico, o tubo soldado a frio \u00e9 menos sens\u00edvel \u00e0 fratura por corros\u00e3o por estresse clor\u00eddrico. A parte externa dos tubos de a\u00e7o soldados com costura reta utilizados na ind\u00fastria leiteira \u00e9 muito mais sens\u00edvel ao cloreto, devido \u00e0s tens\u00f5es de tra\u00e7\u00e3o na se\u00e7\u00e3o causada pela flex\u00e3o durante o processo de fabrica\u00e7\u00e3o. Em outras aplica\u00e7\u00f5es, os trocadores de calor tubulares podem ser respons\u00e1veis pela fissura por corros\u00e3o por estresse clor\u00eddrico. As fissuras por estresse clor\u00eddrico s\u00e3o mais propensas a desenvolver-se em um lado da carca\u00e7a se a temperatura exceder 60 \u00b0 C. Os tubos de a\u00e7o AISI 304 e 316 s\u00e3o mais sens\u00edveis a este problema e existe o risco de fratura por corros\u00e3o por estresse quando utilizados em evaporadores de a\u00e7\u00facar, onde a\u00e7o inoxid\u00e1vel ferr\u00edtico pode ser utilizado em vez disso. O a\u00e7o inoxid\u00e1vel ferr\u00edtico AISI 441 \u00e9 amplamente utilizado na ind\u00fastria do a\u00e7\u00facar, especialmente o AISI 439. No uso pr\u00e1tico, a escolha do tubo \u00e9 feita em a\u00e7o inoxid\u00e1vel 304 e a\u00e7o inoxid\u00e1vel 439. <a href=\"https:\/\/wldstainless.com\/materials\/austenitic-stainless-steel\/304-304l-stainless-steel\/\">A\u00e7o inoxid\u00e1vel 304<\/a> para tubos mais curtos e 439 para tubos mais longos.<\/p>\n<p>A\u00e7o inoxid\u00e1vel 304: Este a\u00e7o pode ser selecionado quando a largura do tubo for inferior a 3 metros. O coeficiente de expans\u00e3o t\u00e9rmica do a\u00e7o inoxid\u00e1vel \u00e9 muito baixo. <a href=\"https:\/\/wldstainless.com\/materials\/austenitic-stainless-steel\/304-304l-stainless-steel\/\">304<\/a> O a\u00e7o inoxid\u00e1vel tem uma espessura de 1,8 \u00d7 10-2 mm\/m\u00b0C, muito maior do que a do a\u00e7o carbono. Quando o recipiente est\u00e1 em alta temperatura, a tens\u00e3o t\u00e9rmica do tubo \u00e9 muito grande. As tubula\u00e7\u00f5es de a\u00e7o inoxid\u00e1vel AISI 304 foram aquecidas a temperatura ambiente ap\u00f3s a soldagem em costura reta na f\u00e1brica.<\/p>\n<p>439 A\u00e7o inoxid\u00e1vel: a ASTM439 \u00e9 um a\u00e7o inoxid\u00e1vel ferr\u00edtico estabilizado com tit\u00e2nio (17% ~ 19%Cr) utilizado para evaporadores ou bobinas com at\u00e9 5 m de comprimento. O risco de fratura por corros\u00e3o por tens\u00e3o \u00e9 maior quando o comprimento do tubo \u00e9 superior a 7 m, a concentra\u00e7\u00e3o de cloreto \u00e9 alta e o grau de deforma\u00e7\u00e3o por frio \u00e9 elevado. N\u00e3o ocorre fratura por corros\u00e3o por tens\u00e3o em a\u00e7os inoxid\u00e1veis ferr\u00edticos como o AISI 439. Para evitar a corros\u00e3o por fenda, se a resist\u00eancia \u00e0 corros\u00e3o e as condi\u00e7\u00f5es sanit\u00e1rias permitirem, as pessoas geralmente utilizam o trocador de calor com a capa composta por uma placa de a\u00e7o carbono espessa e a parede interna \u00e9 composta por tubos de a\u00e7o inoxid\u00e1vel AISI439 de espessura fina. Desta forma, o a\u00e7o carbono pode fornecer prote\u00e7\u00e3o cat\u00f3dica para a tubula\u00e7\u00e3o de a\u00e7o inoxid\u00e1vel de espessura fina e pode reduzir o custo de projeto e produ\u00e7\u00e3o e prolongar a vida \u00fatil.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>","protected":false},"excerpt":{"rendered":"<p>Most of the challenges facing the use of stainless steel in dairy and other food processing industries are related to heat exchangers and natural surface water such as well water. Like breweries, most food-related industries frequently use hot media that are heated by steam or cooled by water, which is associated with pasteurization and sterilization, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23],"tags":[],"class_list":["post-2159","post","type-post","status-publish","format-standard","hentry","category-news"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 5.0.3 - aioseo.com -->\n\t<meta name=\"description\" content=\"In practical use, the choice of piping is developed in 304 stainless steel and 439 stainless steel. 304 stainless steel for shorter pipes and 439 for longer pipes.\" \/>\n\t<meta name=\"robots\" content=\"max-image-preview:large\" \/>\n\t<meta name=\"author\" content=\"WLD Stainless\"\/>\n\t<link rel=\"canonical\" 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