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Aluminium leaching from utensils--a kinetic study

K S Rao1, G V Rao

  • 1Biochemistry and Nutrition Department of Central Food Technological Research Institute, India.

International Journal of Food Sciences and Nutrition
|February 1, 1995
PubMed
Summary

Aluminium leaching from cooking utensils was studied. Low pH and high fluoride levels significantly increase aluminium release from low-quality aluminium-lead alloys compared to high-quality aluminium-manganese alloys.

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Area of Science:

  • Environmental Chemistry
  • Materials Science

Background:

  • Aluminium utensils are common in kitchens.
  • Concerns exist regarding metal leaching into food.

Purpose of the Study:

  • To investigate aluminium leaching from different quality utensils.
  • To determine the impact of pH, boiling time, and fluoride on leaching.

Main Methods:

  • Studied aluminium leaching from Al-Pb and Al-Mn alloys.
  • Varied water pH, boiling duration, and sodium fluoride (NaF) concentrations.

Main Results:

  • Aluminium leaching increased with higher NaF concentrations and lower pH.
  • Low-quality Al-Pb alloy showed significantly higher aluminium leaching than high-quality Al-Mn alloy.

Conclusions:

  • Leaching is influenced by alloy quality and water chemistry.
  • Low pH and high fluoride exacerbate aluminium release, especially from inferior alloys.

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