Modelling aluminium leaching into food from different foodware materials with multi-level factorial design of experiments.

Last updated on 9-4-2021 by Jill Alexandre

Public Access


Peer reviewed scientific article



To estimate the contribution of aluminium (Al) leaching from different materials used for food preparation and serving to the dietary Al intake, Al release from foodware typically used in everyday life was investigated using multilevel factorial design (MFD) of experiments. For Al characterisation, sample preparation and an analytical method using inductively coupled plasma atomic emission spectroscopy was developed and validated. Parameter influence (temperature: x₁, contact time: x₂, pH: x₃, salt concentration: x₄, viscosity: x₅), was evaluated with analysis of variance suggesting that th…

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