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. Author manuscript; available in PMC: 2015 Jan 5.
Published in final edited form as: J Agric Food Chem. 2013 Sep 19;61(39):9495–9501. doi: 10.1021/jf402400v

Table 1. Materials.

Metal materials exposed to tomato sauce during cooking processes.

SRM Description Stainless Steel Equivalent Grade Chemical Composition (% mass)
Ni Cr
NIST 121d 304 11.18 ± 0.21 17.50 ± 0.15
NIST 123c 304 11.34 ± 0.15 17.40 ± 0.15
NIST 160b 316 12.35 ± 0.22 18.37 ± 0.21
Ni-131 – 99.9 –
Saucepan* 316 10 – 14 16 – 18
*

Saucepan Ni and Cr concentrations estimated range taken from Atlas Steel 2000