The Effect on Copper Dissolution from Copper Cookware by Acid Condiments

구리냄비의 구리용출에 미치는 산성조미료의 영향

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  • 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


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.



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