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Abstract ▼ AI-Helper

This study was performed to investigate the effects of the type of utensils (onggi, aluminum, enamel coated, stainless-steel and stone), cooking sources (deionized-water, doenjang soup and kochujang soup), and cooking time (0, 10, 20, and 30 min) on aluminum leaching. Aluminum content leached by ong...

This study was performed to investigate the effects of the type of utensils (onggi, aluminum, enamel coated, stainless-steel and stone), cooking sources (deionized-water, doenjang soup and kochujang soup), and cooking time (0, 10, 20, and 30 min) on aluminum leaching. Aluminum content leached by onggi, aluminum, enamel coated, stainless-steel and stone was $0.53{\sim}2.76,\;1.17{\sim}4.20,\;0.77{\sim}3.23,\;0.53{\sim}2.03,\;0.83{\sim}2.70$ ppm in deionized-water, respectively; $4.60{\sim}7.73,\;6.45{\sim}11.50,\;5.53{\sim}9.27,\;3.50{\sim}6.70,\;5.00{\sim}9.13$ ppm in doenjang soup, respectively; $5.18{\sim}9.70,\;6.30{\sim}11.23,\;4.73{\sim}8.63,\;3.23{\sim}6.50,\;4.50{\sim}9.25$ ppm in kochujang soup, respectively. The leached aluminum content was increased with the elapse of cooking time. Aluminum utensil showed the highest leached aluminum content among different types of utensils.

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