Fig 1.
Kinetic behaviour of the release of aluminium in 5 g/L citric acid solution at temperatures of 60–100°C.
Fig 2.
Arrhenius plot of aluminium releases for the temperature range 50 to 100°C compared to Karbouj’s data (dark grey: Data from constant release conditions, in grey: Data including lag time).
Fig 3.
Arrhenius plot of aluminium releases for kinetic results from cooling down experiments between 90 and 40°C compared to the isothermal experiments (Inset: Course of temperature and aluminium release).
Fig 4.
Release kinetics of thallium into citric acid solution (5 g/L) at temperatures of 60–100°C in increments of 10°C (n = 3).
Fig 5.
Distribution of Al2O3 and released thallium and aluminium after two hours at 100°C in 5 g/L citric acid solution.
Fig 6.
Comparison of the release of Al, Tl, Mn and V between menu tray, grill tray and aluminium foil.
Fig 7.
Release of aluminium into benchmark foods and food simulants under Cook & Chill-conditions depending on the process step (A) one-compartment tray, (B) two-compartment trays, (C) three-compartment tray.
Fig 8.
Release of thallium into benchmark foods and food simulants under Cook & Chill-conditions depending on the process step (A) one-compartment tray, (B) two-compartment trays and (C) a three-compartment tray.
Fig 9.
Release of aluminium into tomato puree, artificial tap water and 0.5% citric acid solution of camping pots at boiling point (n = 3).