Two professors, Dr. Mustafa Akbulut and Dr. Luis Cisneros-Zevallos, have collaborated to develop a cutting-edge two-step coating solution for galvanized steel. This innovative solution not only enhances hygiene but also significantly reduces the risk of corrosion, making it a game-changer in the food industry.
According to Dr. Akbulut, the new coating is projected to reduce corrosion by a staggering 70%. He emphasized the durability and corrosion-resistant properties of the material, highlighting its ability to repel bacteria and prevent the accumulation of pathogens and microorganisms that are commonly found on normal steel surfaces.
The groundbreaking coating method for galvanized steel boasts superhydrophobicity and antifouling capabilities, effectively preventing the attachment of fungi, bacteria, and mud. Published in the esteemed Journal of Food Engineering, this research is poised to revolutionize food storage and safety.
Dr. Cisneros-Zevallos underscored the potential impact of this innovation on consumer safety, particularly in the context of fruit and vegetable consumption. By mitigating the risk of contamination, this technology aims to instill trust in the safety of food products and prevent outbreaks and illnesses associated with foodborne pathogens.
2024-02-06 10:00:04
Original from phys.org
