Effect Use of Utensils During Preservation and Processing in Transition of Aluminum and Lead | ||
| Journal of Tikrit University For Agriculture Sciences | ||
| Article 1, Volume 16, Issue 3, September 2016, Pages 245-268 | ||
| Authors | ||
| Ali Nazar AbdulGhaffar; Rafid K. AbdulRezzak | ||
| Abstract | ||
| The study included a variety of treatments for food within the common Utensils used like Stainless Steel consist alloy of Iron, Nickel, Chromium and Zinc, Tefal or Aluminum Teflon Utensils consist alloy of cast aluminum, Iron, Copper and other metals like Titanium and coated inside by Tetraflouroethylene, Heavy and Light Aluminum Utensils consist alloy of Dural aluminum, mixed with other metals such as Copper, Magnesium, Manganese and sometimes add Lead, Iron, Zinc, The study also included the effect of thermal treatment for sterilization and pasteurization and conservation on two different time for 12 and 24 hours of milk and water, cooking for the Mix tomatoes and potatoes 10, 30 and 60 minutes, The study also included the effect some food additives like salt, Hot pepper and citric acid added 10% to the mix tomatoes and potatoes when cooking and the difference of PH effect for yoghurt PH 4.6 and tomatoes concentrated juice PH 3.4 and strawberry jam PH 2.2 on the transition metals from those Utensils to the food , The results showed that treatment of food using Utensils Stainless Steel lack of transfer of aluminum and lead to food. while the results showed no transactions of lead to the food utensils Tefal when using but it noted that level of transfer of aluminum from to food utensils Tefal showed different level of such transactions and when comparing such levels with the standard limits of Food and Agriculture Organization (FAO) and World Health Organization (WHO) found that the aluminum level was exceeded the permitted limits in all water samples conservation time for 12 and 24 hours that has been preserved on different periods and in the mixture 2 consisting of tomatoes and potatoes added Hot pepper at 10% and the mixture 4 consisting of tomatoes and potatoes added citric acid at 10% in processed foods like yoghurt, tomatoes concentrated juice and strawberry jam where the Aluminum concentration reaching in one samples of tomatoes concentrated juice (1.223) mg/kg, Also it observed that level of Transition of aluminum and lead from light aluminum utensils to food were different and when comparing levels with the standard limits of (FAO) and (WHO) it was found that the aluminum level of allowable limit was exceeded in all water and food samples and the aluminum concentration reached in one of strawberry jam samples (13.842) mg/kg, while the level of Transition of Lead did not exceed the limit and reached its highest level in strawberry jam (0.06) mg/kg, The level of Transition of aluminum and lead from heavy aluminum utensils showed different level of transactions and when comparing such levels with the standard limits of (FAO) and (WHO) it was found that the aluminum level and lead exceeded the allowable limit in all water and food samples and the aluminum concentration reaching in one of the milk samples (6.240) mg/kg and the concentration of lead reaching in one of the mixture 2 consisting of tomatoes and potatoes added Hot pepper at 10% samples (0.516) mg/kg. | ||
| Keywords | ||
| aluminum; Lead; cooking utensil; food processing; leaching | ||
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