The effect of storage of canned vegetables on concentration of the metals Fe, Cu, Zn, Pb, Sn, Al, Cd and Ni.
The increase in the concentration of Fe, Cu, Zn, Pb, Sn, Al, Cd and Ni over a 2 year's time of strongly corrosive acidic vegetables (pickles) and weakly corrosive vegetables (peas, green beans, haricot beans, mushrooms) has been determined. The results show a considerable increase in Fe, Cu, Pb and Sn content with time, particularly for pickles, while the change in Al, Cd, Zn and Ni content was rather negligible.
Arvanitoyannis
I
I
Laboratory of Organic Chemical Technology, Aristotle University of Thessaloniki, Greece.
D000535:Aluminum / Q000032:analysis; D002104:Cadmium / Q000032:analysis; D003300:Copper / Q000032:analysis; D005506:Food Contamination / Q000032:analysis*; D005519:Food Preservation; D007501:Iron / Q000032:analysis; D007854:Lead / Q000032:analysis; D008670:Metals / Q000032:analysis*; D009532:Nickel / Q000032:analysis; D014001:Tin / Q000032:analysis; D014675:Vegetables / Q000032:analysis*; D015032:Zinc / Q000032:analysis
D008670:Metals; D002104:Cadmium; D007854:Lead; D014001:Tin; D003300:Copper; D009532:Nickel; D000535:Aluminum; D007501:Iron; D015032:Zinc