Effect of cooking and storage on aluminium content of food

ABSTRACT

Aluminium cooking utensils such as pans, pots, kettles, trays and foil are widely used in homes, restaurants and food industries. The present work was carried out to study the effect of cooking and storage on the aluminium content of different types of food. It has been found that tea leaves contained the highest aluminium concentration which result in the presence of relatively high amount of aluminium in tea infusion. Also it was found that increasing cooking time and storage period result in the increase of aluminium concentration especially with acidic foods