The effect of storage of canned vegetables on concentration of the metals Fe, Cu, Zn, Pb, Sn, Al, Cd and Ni |
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| Authors: | I Arvanitoyannis |
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| Affiliation: | Laboratory of Organic Chemical Technology, Aristotle University of Thessaloniki, Greece. |
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| Abstract: | 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. |
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