Titanium and food machinery

In the field of general machinery industry, food machinery accounts for a large proportion, about 18%. Because it is closely related to human health, it has some special requirements for its material properties. First of all, it is necessary to ensure that the quality of processed foods fully complies with relevant domestic and international standards, and no metal ion corrosion or other dissolution phenomena are allowed. Otherwise, not only will the taste deteriorate and have a peculiar smell, which will affect appetite, but also allergic reactions may occur after eating, and even some serious diseases may occur. Titanium has strong corrosion resistance and good biocompatibility. It is a trustworthy and safe metal material for food machinery, and there is no need to worry about microbial corrosion. Secondly, if the machinery produces particles or powder due to wear and tear, it will not cause harm to the human body after consumption. Even if it turns into an oxide like TiO2, it is not only harmless to the human body, but also beneficial, because titanium dioxide is a beneficial food additive.

Titanium has strong corrosion resistance to high-salt substances and strong acidic substances, so titanium materials can be used to make equipment that comes into contact with such solutions, such as brewing tanks, pipes, stirring paddles, valves, hoppers, etc. Oil slurry. Utensils can be made of titanium. Heating and cooling are required during beer and juice preparation, and the equipment can be made of titanium plates. During the salt production process, the solution has a high salt content and flows at a certain speed. Even pure titanium instruments can corrode in crevices. In this case, a Ti-0.15Pd alloy that is resistant to joint gap corrosion is required.

Titanium is the primary material used in brewing equipment. In wine products, brewing tanks are made of titanium. Nippon Daigin Sake Co., Ltd. initially used wooden barrels in the brewing process. The reason why iron buckets are not used is because the presence of iron ions not only tastes bad, but also causes it to turn slightly yellow. In order to pursue delicious taste, the barrel is also wrapped in a large can with cooling effect. The initial iron ion concentration is 0.063×10-6 and the temperature is 30°C. For comparison, a 304 stainless steel barrel was also used. After 6 months of trial, the results showed that the iron ion concentration of the wine in the pure titanium barrel did not change, while the iron ion concentration of the wine in the stainless steel barrel reached 0.355×10-6, which was more than 5.6 times the original. Focus.

Japan Yamanashi Wine Brewing Co., Ltd. uses stainless steel 304 and pure titanium TP340 containers to brew red wine and analyze it after 20 months of storage. The results are shown in the figure. The maximum precipitation amount of Ti in the titanium tank is 0.03mg/L, and no other metals are dissolved; the dissolved amount of Fe in the stainless steel tank is 1mg/L, the dissolved amount of Cr is 0.066mg/L, and the dissolved amount of Ni is 0.03mg/L . The metal content in general wine is as shown in the table. Until now, the impact of metals on wine flavor has been unclear. According to French sommeliers, wine made in pure titanium vessels takes less time to reach perfection than other vessels. The Soviet Union and Russia also used titanium tanks to make wine.