Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 29 Issue 4
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- Pages.613-617
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- 1997
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- 0367-6293(pISSN)
Comparison of Aluminum Leaching from Cooking Utensils During Cooking
조리시 조리용기로 부터의 알루미늄 용출량 비교
- Kim, Joong-Man (Department of Agricultural Chemistry, Wonkwang University) ;
- Han, Sung-Hee (Department of Agricultural Chemistry, Wonkwang University) ;
- Baek, Seung-Hwa (Department of Agricultural Chemistry, Wonkwang University)
- Published : 1997.08.01
Abstract
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
조리용기의 재질 종류와 조리식품의 종류 및 조리 시간에 따른 알루미늄의 용출 특성을 알아보고자 탈이온증류수, 된장, 고추장을 이용하여 옹기, 알루미늄, 법랑, 스테인레스-스틸제 용기 및 돌그릇에서 조리시간(0, 10, 20,30분)을 달리하여 각각 끓였을 때 용출된 알루미늄 함량을 조사하였다. 증류수는 각 용기에서