Study of the Impact Factors on Heavy Metals Migration of Stainless Steel Choppers

Abstract:

The factors on the impact of heavy metals migration (Nickel (Ni) and Chromium (Cr)) of stainless steel choppers were studied in this paper, including chemical composition of stainless steel choppers and surface treatment, sample soaking mode, soaking time and soaking temperature. The results shown that, which did not exist linear relationship between the chemical composition and heavy metal migration. Instead, the surface treatment process was the major impact factor. The heavy metals migration of stainless steel choppers reduced after surface treatment processes. Than the direct integral soaking mode, the slices soaking mode had a larger migration of heavy metals. The Nickel (Ni) and Chromium (Cr) migration increased with the immersion time and the immersion temperature. In summary, by controlling the processing and use method of the chopper can effectively control the migration of heavy metals.

• Periodical: Advanced Materials Research (Volumes 834-836)
• Pages: 420-424
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.834-836.420
• Online since: October 2013
• Authors: Yuan Chen*
• Keywords: Heavy Metal, Impact Factor, Migration, Stainless Steel Kitchen Knife

References

[1] P. R China Health Department: GB 9684-2011. Chinese National Standards (In Chinese 2011).

[2] BS EN ISO 8442-1: 1998, materials and articles in contact with foodstuffs-cutlery and table hollowware-part 1: requirements for cutlery for the preparation of food(ISO standard).

DOI: 10.3403/01958810

[3] BS EN ISO 8442-2: 1998, materials and articles in contact with foodstuffs-cutlery and table hollowware-part 2: requirements for stainless steel and silver-plated cutlery (ISO standard).

DOI: 10.3403/01958858

[4] P. R China Health Department, China National Standardization Management Committee: GB/T5009. 81-2003. Chinese National Standards (In Chinese 2003).

[5] Qinglong He, Jicheng Lin and Bing Shi: J. Institute of Anqing Teachers College (Natural Science Edition). Vol. 12 (In Chinese 2006), pp.38-39.

[6] Huibo Chen, Yikui Jiang: J. Modern Food Science and Technology. Vol. 26 (In Chinese 2010), pp.1309-1313.

[7] Jinshan Pang: J. Inspection and Quarantine Science. Vol. 17 (In Chinese 2007), pp.75-77.

[8] Jinshan Pang: J. Packaging Engineering. Vol. 28 (In Chinese 2007), pp.16-18.

[9] Junhong Zhao: J. Technology Vision. Vol. 9 (In Chinese 2012), pp.60-62.