At a recent Food Plant of the Future webinar co-sponsored by Hixson, one attendee

wondered whether a glass bead surface fnish might have a detrimental effect on stainless
steel, adding that he frequently sees such surfaces rust out. Although stainless steel is
considered to be a non-reactive and non-rusting surface, regardless of the surface fnish
specifed, rust can form if this metal alloy is contaminated with free iron, is damaged by heat
treatments (including welding), or is put into service without proper passivation.
To prevent rust (the oxidation of the iron component of the alloy), stainless steel must be
passivated. Through this process, free iron or iron compounds are removed from the surface
of stainless steel and the steel then spontaneously forms a protective layer (a chemically
inactive surface) when exposed to a mild oxidant such as air. Last issued in 2006, the ASTM
A380 Standard for passivation for the construction of new stainless steel parts, equipment and
systems ensures a consistent product from multiple suppliers, allowing a standard basis for
bidding. However, changes and variations in the methods used in stainless steel passivation
have created confusion regarding what is, and what is not, compliant with this standard. To
further complicate matters, the ASTM A380 Standard practice and the ASTM A967 Standard
specifcation allow different methods for passivation as defned.
Unless otherwise indicated, the ASTM A380-06 standard defnes passivation narrowly by
specifying treatment with a Nitric Acid solution. Yet despite this rigid defnition, nitric acid
passivation is not the food industry standard. In fact, there are multiple options available for
passivation or cleaning and treatment of stainless steel, including but not limited to:
Passivation by ASTM A380. To attain this, the most rigorous standard, suppliers must
follow all ASTM A380 guidelines and create passivation in the stainless steel with a Nitric
Acid treatment. The advantages of nitric acid passivation includes the ability to remove
welding and heat treated scale as well as metallic contamination. The disadvantages of
nitric acid are many, including danger to personnel, food safety concerns, storage, use,
and disposal of a hazardous chemical and higher cost. Under most circumstances, this
standard does not provide additional value warranted by the costs and disadvantages it
presents.
Cleaned and Acid Treated with Citric Acid or Nitric Acid as per ASTM A380 or Passivation
by ASTM A967. These standards mandate a Nitric or Citric Acid treatment. Current food
industry best practice would typically fall under these standards, and may include in-
house testing.
Cleaned and Acid Treated as per ASTM A380 Table 2.1. This standard mandates
compliance with one of the ASTM A380 validated defnitions of cleaning and acid
treatment of stainless steel. This standard would be applicable to most industry best
practices, with a range of chemical treatments being allowed.
Cleaned and treated so as to pass test 7.2.5.3 Copper Sulfate Test (for example) as
detailed in ASTM A380-06. This standard does not specify a cleaning or treatment
method, but the fnal product must pass a test (or tests) as specifed by the buyer. The
test(s) need to be appropriate for the specifc project.
Two white papers from Hixson on the topic of stainless steel passivation are available. Click
here for more information or e-mail Hixson to learn more.
Common Stainless Steel Surface
Finishes.
Surface
Roughness
Reference
Roughness
Average (Ra) in
Micro-inches (-in)
Mill 125-250
2B Mill 4-16
#4 32-64
#4 Dairy 16-32
Electropolish 4-32
See the April 2006 From Experience for
a discussion regarding Ra and how this
value is determined.
Passivation of Stainless Steel
For more from experience,
visit Hixson on the web at:
www.hixson-inc.com/FE
Direct Comments/Questions to:
Warren Green, Manager
Process Engineering
wgreen@hixson-inc.com
from experience
experience in brief
A knowl edge- shar i ng
publ i cat i on f r om:
continuing education
Hixson associates regularly
participate in continuing
professional education events
across the country. To learn more
about the event(s) listed below,
e-mail Hixson at:
info@hixson-inc.com
Packaging & Machinery: Basics
and Beyond
March 2010
Chicago, IL
Phone: 513.241.1230
Fax: 513.241.1287
www.hixson-inc.com
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HIXSON
APRIL 2010
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