تأثير أواني الطبخ في محتوى الأغذية من العناصر المعدنية

Abstract EN

the study aimed to identify the impact of the types of cooking utensils in transition metal elements to food and the effect of acid and storage in the concentration of these elements.

used five types of cooking utensils including aluminum.

tefal, astainls steel, glass.

(pyrex), and ceramic prepared in it the food meal.

the same meals were repeated add to them acid.

the estimate of mineral elements in the meal prepared before storage and after storage in refrigerator temperature degree.

the result shows the increase of aluminum concentration in the meals that prepared in aluminum pot reaching 2.913 pmm while reached less concentration in the meal prepared in astainls pot reaching 0.325 pmm.

the highest concentration of iron reached 25.2 pmm in meal prepared in astainls steel pot.

the results shows the added of acid to food meals lead to increase in aluminum concentration in the meal that prepared in aluminum pot from 2.913 ppm without adding acid and reached to 8.750ppm after addition.

while happen very little increase in other meals.

and through the storage the meals added to them acid for three days in refrigerator temperature degree the concentration of aluminum increase in the meal prepared in aluminum pot reaching 18.340ppm.

and with percentage of increase 210% while the smallest increase in the concentration of aluminum is 1.1% in the meal prepared in pyrex pot