# Investigation of Element Migration from Aluminum Cooking Pots Using ICP-MS
## 3 Results and Discussion
### The Results of Elemental Analysis Using ICP-MS Technique for Food Simulants
Several processes explain the effect of acidity on metal ion migration: (i) Acidic constituents in food, such as tomato products, accelerate the transfer of aluminum from food contact materials to food. (ii) The concentration of the acetic acid solution was positively correlated with the transport of metal ions. (iii) Cations such as Al3+ and Fe3+, which have a high charge-to-size ratio, migrated into the solution and acted as Bronsted acids, polarizing the attached water molecules and increasing acidity [32]. Temperature (heat) was observed to have a significant impact on the amount of Al and Fe that migrated into food from the cooking pots. As the metal surface and solution temperature rise during the cooking process, they affect the kinetic energy and diffusion rate of metal atoms and ions. Electron transfer and ionic migration are more likely to occur when metal atoms and ions move and collide at higher temperatures. The electro-migration of metal atoms and ions is influenced by the temperature of the metal conductor and current density during cooking, resulting in a process known as electro-migration [33,34]. Heat can accelerate various chemical processes, such as oxidation or hydrolysis, leading to the formation of more metal oxides or hydroxides, which can dissolve the metal surface. Consequently, more metal ions may be released into the solution and moved to other areas based on the established concentration gradient [2,35]. High temperature is a known accelerator of metal corrosion, where chemical interactions between a metal's surface and its surroundings, including oxygen, water, acid, or salt, are accelerated by the application of heat. Under these conditions, oxides, hydroxides, and salts of metals are expected to form, releasing even more metal ions into the food. For example, alumina (Al\({}_{2}\)O\({}_{3}\)) and aluminum hydroxide Al(OH)\({}_{3}\) are expected products from aluminum's interaction with the environment. Similarly, iron oxide (Fe\({}_{2}\)O\({}_{3}\)) can form due to iron's interactions with its surroundings. The corrosion of metals can be influenced by several factors, including the metal's chemistry, the pH of the solution, and the presence of inhibitors or catalysts [36]. When cooking with an acidic medium, aluminum undergoes chemical migration according to Equation (1):  
\[\text{Al}+3\text{H}^{+}\rightarrow\text{Al}^{3+}+\frac{3}{2}\text{H}_{2} \tag{1}\]  
When an acidic food interacts with aluminum metal, it produces aluminum ions and hydrogen gas, as shown in Equation (1) above. Hydrogen gas escapes in the form of bubbles, while the aluminum ions remain in the cooked food. The migration of aluminum ions can be influenced by factors such as the food's acidity, cooking temperature, and duration [37]. Iron can also corrode in acidic food, releasing iron ions into the food when it reacts with oxygen and water to form rust, as described in Equation (2):  
\[4\text{Fe}+3\text{O}_{2}+6\text{H}_{2}\text{O}\rightarrow 4\text{Fe}(\text{OH})_{3} \tag{2}\]  
However, rust can dissolve more extensively and release additional iron ions into the food when it is acidic, as in the case of tomato sauce. This chemical reaction is represented by Equation (3):  
\[\text{Fe}(\text{OH})_{3}+3\text{H}^{+}\rightarrow\text{Fe}^{3+}+3\text{H}_{2 }\text{O} \tag{3}\]  
Cooking at higher temperatures and/or for longer durations promotes forward reactions, leading to the increased release of metal into the food [38]. Extended cooking in metal containers increases the likelihood of metal ions corroding from the surface into the food, with the metal, the food, and the heat all contributing to this process. Elevated temperatures and longer cooking times can further increase the release of metal ions [39]. When using pressure cookers, the migration of metal ions such as aluminum and iron can be affected. Generally, metal corrosion and dissolution depend on the system's pressure [40; 41].