• SURESH D
• Dr.R Mohan Raj
• Dr.J. Arivudai Nambi

Effect of buffer and cooking time on aluminium leaching, indium leaching, hard anodized and Stainless steels leaching are shown in Table 1. Aluminium leaching was highest in acid and next highest in alkaline environments. Minor amount of leaching was observed even after continuous boiling of the solution for 1 hour in aluminium and stainless-steel containers at neutral pH.aluminium leaching was higher in pure aluminium containers than in indium cookware for each buffer at different pHs. The aluminium emissions remained almost the same for up to 5 minutes under the 3 pH conditions of aluminium and indium pans. After 20 minutes, there was increment in Aluminium filtering at pH 4.5 and pH 8.0, but at neutral pH value negligible amount of aluminium leaching was observed and corresponds to literature data with higher metallic aluminium leaching in an acidic environment.

aluminium; utensil; pH; cooking, stainless steel, alloy of aluminium.

"ALUMINIUM LEACHING FROM COOKING UTENSILS DURING COOKING FOOD", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.8, Issue 5, page no.e895-e898, May-2021, Available :http://www.jetir.org/papers/JETIR2105650.pdf

"ALUMINIUM LEACHING FROM COOKING UTENSILS DURING COOKING FOOD", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.8, Issue 5, page no. ppe895-e898, May-2021, Available at : http://www.jetir.org/papers/JETIR2105650.pdf