الفهرس 
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Abstract
There are many accusations of cooking utensils for metalsmigration to foods. It noticeable that the cooking utensils which are made from aluminum, iron, pottery, stainless steel are containing metals such as Al, Fe, Ni, Cr, Cd and Pd. Migration of elements from cookwares to food depend on the (pH) of food, length of cooking period and type of cookware.
The phenomenon of the migration of elements from cooking utensils to food become a serious phenomenon because of the transmission of toxic elements that threaten human health. The aim of this study is to study the migration of Fe, Al, Ni, Cr, Cd and Pb elements from aluminum, stainless steel and enameled cookwares to faba bean and strawberries jam. Although most studies have said that the elements of iron and aluminum are the basic elements of the human body, but exceeding the permissible limit causes diseases such as alzheimer ’s and kidney disease.
In the past, people used iron cooking kettles and skillets to cook foods. In recent years, non-iron utensils constructed of aluminum and stainless steel have been the most common metallic compounds used in the production of cookware used in homes and institutions. Reasons for using these metals include weight of the equipment and ease of cleaning. Stainless steel surfaces do not combine with compounds present in foods and therefore have little effect on the appearance and flavors of food. Stainless steel does not rust and is very durable.
Preparation of sample in this study was done using tap water and fixed amount of food (1 kg) were cooked in three types of utensils they are aluminum, stainless steel and enameled cookwares. Food were cooked three cycles in the same utensils. For bean model it was cooked in three utensils and in the same utensil three cycles, then it was stored at 3co 7 days with adding citric acid. For strawberries jam model it was cooked in three utensils and in the same utensil three cycles with adding citric acid, then it was storing at 3co 7 days a homogenized sample was completely dried overnight in an air oven at 105co, then subjected to metal analysis. Metals in this study were analyzed using Inductively coupled plasma (ICP) (Optima 2000 Dv made in U.S.A) according to official methods.
The results indicated that iron was transferred from all cooking vessels to food.where itincreasedin table (1) from 53.5 to 66.96 mg / kg in the second cycle of cooking and also from 57.3 to 63.14 mg / kg in the third cycle after storage for one week. The aluminum component was moved from the aluminum vase to the cooked beans,where it increased from 22.29 to 43.2 mg / kg in the second cycle and from 31.6 to 36.87 mg / kg after storage for one week in the third cycle of cooking. Other elements such as lead, cadmium, nickel and chromium were the transition Poor in some courses and lack of transmission in some others.
The iron was also moved in Table (2) from the enameled vessel to the cooked beans, which increased from 53.5 to 115.5 mg / kg in the third cycle of cooking. Aluminum has not been transitioned where it decreased from 22.29 to 10 mg / kg in the first cycle of cooking. The migration of other elements occurred in some cycles and there was no transition in some others.
The iron was also moved in Table (3) from the stainless steel pot to the cooked beans, which increased from 53.5 to 77.3 mg/kg in the first cooking cycle. Aluminum has decreased from 22.29 to 12.3 mg/kg in the third cycle of cooking. The other elements did not have a transition in some cycles and there was a transition in others where there was a weak transmission.
Also, the iron in Table (4) was transferred from the aluminum vase to the jam, which increased from 22.4 to 39.97 mg/ kg in the first cooking cycle and increased from 29.05 to 30.1 mg / kg in the third cycle of cooking after storage for one week. The aluminum component also increased from 20.7 to 39.1 mg / kg in the third cycle of cooking and increased from 39.1 to 39.4 mg / kg in the third cycle after storage. As for the other elements, there has been a transition in some cycles and there has been no transition in others.
The iron was also moved in Table (5) from the enameled vessel to the strawberry jam, which increased from 22.4 to 23.9 mg / kg in the second cycle and increased from 25.2 to 30.5 mg / kg in the third cycle after storage for one week. The aluminum component did not undergo a transition where it was decreased from 20.7 to 15.6 mg / kg in the second cycle of cooking. The migration of the elements did not happen in some cycles and there was a weak transition in some others.
Iron was also moved component did not undergo a transition, which decreased from 20.7 to 16.2 mg / kg in the second cycle of cooking. The migration of the elements did not have a transition in some of the cycles and the transmission was weak in some of the other courses.in Table (6),the aluminum increasing from 22.4 to 25.5 mg / kg in the third cycle.