Stainless steel as the common ferritic and austenitic stainless steels due to their low chromium content. Duplex stainless steels have a mixed microstructure of austenite and ferrite, the aim usually being to produce a 50/50 mix, although in commercial alloys the ratio may be 40/60. They are characterized by high chromium (19–32%) and molybdenum (up to 5%) and lower nickel contents than austenitic stainless steels. Duplex stainless steels have roughly twice the strength compared to austenitic stainless steels. Their mixed microstructure provides improved resistance to chloride stress corrosion cracking in comparison to austenitic stainless steels Types 304 and 316. The properties of
Stainless steel beverage industry. Stainless steels do not affect the taste of the product, they are easily cleaned and sterilized to prevent bacterial contamination of the food, and they are durable. Stainless steels are used extensively in: Acidic foods with high salt additions, such as tomato sauce, and highly salted condiments, such as soya sauce may require higher alloyed stainless steels such as 6% Mo superaustenitics to prevent pitting corrosion by chloride. The Allegheny Ludlum Corporation worked with Ford on various concept cars with stainless steel bodies from the 1930s through the 1970s to demonstrate the material's potential. The 1957 and 1958