Aluminium leaching from utensils--a kinetic study

Aluminium leaching from low quality (Al-Pb alloy) and high quality (Al-Mn alloy) utensils by water has been studied under different conditions of pH, boiling time and NaF concentrations. High fluoride concentration and low pH were found to enhance the leaching of Al more from low quality utensils th...

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Veröffentlicht in:	International journal of food sciences and nutrition 1995, Vol.46 (1), p.31-38
Hauptverfasser:	Jagannatha Rao, K.S, Valeswara Rao, G
Format:	Artikel
Sprache:	eng
Schlagworte:	aluminum Aluminum - analysis Aluminum - chemistry Analysis of Variance boiling Cooking and Eating Utensils cooking utensils duration Food Contamination food safety Hot Temperature Hydrogen-Ion Concentration kinetics leaching Lead - analysis Manganese - analysis Mathematics Sodium Fluoride - chemistry
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Beschreibung
Zusammenfassung:	Aluminium leaching from low quality (Al-Pb alloy) and high quality (Al-Mn alloy) utensils by water has been studied under different conditions of pH, boiling time and NaF concentrations. High fluoride concentration and low pH were found to enhance the leaching of Al more from low quality utensils than from high quality utensils
ISSN:	0963-7486 1465-3478
DOI:	10.3109/09637489509003383