The Effect on Copper Dissolution from Copper Cookware by Acid Condiments

구리냄비의 구리용출에 미치는 산성조미료의 영향

  • ;
  • ;
  • ;
  • ;
  • 南出隆久 (京都府立大學 人間環境學部 食保健學科)
  • 한재숙 (영남대학교 생활과학대학 가정관리학과) ;
  • 최영희 (영남대학교 생활과학대학 가정관리학과) ;
  • 김명선 (태성대학 관광호텔조리과) ;
  • 송주은 (동우대학 호텔외식산업과) ;
  • Published : 2000.06.01

Abstract

Effects of acetic acid, malic acid and citric acid on copper dissolution from new and used copper saucepans at different concentrations (0, 0.02. 0.04, 0.1 0.2, 0.4, 1.0, 2.0, 4.0%), different boiling times (0,10, 20. 30, 40, 50, 60mins.), and different temperatures (5, 20, 40, 60, 80, 10$0^{\circ}C$ ) were investigated. As acetic acid concentration increases, copper content increases. Copper dissolution concentration from copper saucepans at boiling in malic acid increases more than in acetic acid or citric acid. At above 6$0^{\circ}C$, as the temperature increases, the concentration of copper dissolved from copper saucepans also increases. As boiling time increases, the concentration of copper dissolved from copper saucepans also increases. In addition, through repeated use, the concentration of copper increases as well. And copper concentration dissolves in large amounts from used saucepans rather than new saucepans. The dissolution of copper with distilled water by repeated use does not dissolve at all. 1% acetic acid dissolves in large quantities.

References

  1. Copper in Human Health
  2. Foods and Metals Korea Food and Drug Administration
  3. A Study on the Trace Metal Contents in Food Hwang, E. J.
  4. Recommended Dietary Allowances for Koreans The Korean Nutrition Society
  5. Korean J. Nutrition v.26 no.1 Relationship Among Dietary Intake, Blood Level, and Urinary Excretion of Minerals and Blood Pressure in Korean Rural Adult Men and Women Sung, C. J.;Choi, M. K.;Jo J. H.;Lee, J. Y.
  6. J. Lorean Soc. Food Nutr. v.20 no.1 A Study on the Intake-Balance of iron. Copper and Cobalt of College Women in Korea Jang, S. Y.;Choi, I. S.;Oh, S. H.
  7. J. of Food Sci. v.60 no.2 Flavor Characters of Lactic, Malic, Citric, and Acetic Acids at Various pH Levels Pam, H.;Mina, R. M.
  8. Nippon shokuhin Kagaku Kagaku kaishi v.45 no.11 Characterization of Solubilization of Insoluble Calcium and Magnesium with Various Kinds of Vinegar Fukaya, M.;Takasu, A.;Yamada, E.;Tsukamoto, Y.;Furukawa, Y.
  9. Effect of Vinegar-Curing on the Chemical and Physical properties of the Salmon-Nose-Cartilage v.37 no.7 Hatae, K.;Ohnuma, Y.;Shimada, A.
  10. Effect of Vinegar on Calcium Leakage from Chicken Meat and Born v.47;48 Minamide, T.;Yokohama, M.;Hata, A.
  11. J. of Korean Home Economics Association v.38 no.2 The Effect of Acid Condiment and Cooking Condition on Aluminum Dissolution from Aluminum Cookware Kim, M. S.;Han, J. S.;Minamide, T.
  12. J. East Asian Soc. Dietary Life v.9 no.4 The Effect of Iron Dissolution from Iron Cookware by Acid Condiment Kim, M. S.;Han, J. S.;Minamide, T.