Evaluación de migración de aluminio durante la cocción de arroz blanco en ollas de aluminio

Every day in the Ecuadorian households aluminum cooking pots are used for cooking, without knowing haw much the metallic waste that is transferred to the food. This work focused to evaluate the migration of aluminum transferred during the cooking of white rice (Oryza sativa L.) in the aluminium pots. It has warked with six types of pots from different trademarks of greater presence in the market. In these the food was cooked for 15 minutes. From each experimental unit 50.0 grams of sample were taken and, after drying, it was calcined to obtain total ashes. These were subjected to the acid digestion process. The aluminum quantification was carried by the atomic absorption technique with nitrous oxide-acetylene flame. Five sequential work cycles were carried out with each container. The results obtained were compared with the maximum permissible limit of 1 mg Al/kg of food established by the WHO and the European Union. It was observed that after the third work cycle the migration of aluminum decrease below acceptable level except in one of the samples. The study allows to conclude that the migration of this metal is decreasing with the number of uses in the experimental conditions described.