ABSTRACT
This chapter describes the passivation process to enhance the quality of dairy products. The stainless steels (SS) is the steel that is correctly heat treated and finished, resists oxidation and corrosive attack from corrosive media. The SS has important application in food processing plant due to its marked resistance to corrosion by the atmosphere and a range of acid and alkaline solutions. The food processing equipment like kettle, tank, household items like cooking utensils and dairy utensils like milk can are some applications of this type of steels. Food Scientists/engineers alike are somewhat lack of knowledge when it comes to the relationship between corrosion resistant steel and chemical passivation. Passivation should only be performed by trained, experienced technicians familiar with the potential hazards associated with the science. Safety practices must be fully understood when handling passivation chemicals.
