In Senegal the aluminum scrap are mainly recycled kitchen utensils [1]. The craftsmanship poses the problem of the quality of finished products [1] especially when we know they are used for everyday cooking. Given tha...In Senegal the aluminum scrap are mainly recycled kitchen utensils [1]. The craftsmanship poses the problem of the quality of finished products [1] especially when we know they are used for everyday cooking. Given that none of these alloys should not be used to make cooking utensils if we refer to the EN 601 standard in July 2004, which refers to this regard [1], this study aims at analyzing behavior of these alloys reconstructed in three settings (tap water, vegetable oil and salt water more than 3 grams per liter), chosen for their importance in Senegalese cuisine. Significant loss of mate- rial was observed mainly by intergranular corrosion. It would be interesting that additional studies be conducted to ex- amine the impact of the daily use of these alloys on the health of Senegalese.展开更多
Corrosion of cookware is a growing concern for the durability of materials. A rapidly emerging theme that is one of the major current societal challenges at the interface of environmental and health issues. In this pr...Corrosion of cookware is a growing concern for the durability of materials. A rapidly emerging theme that is one of the major current societal challenges at the interface of environmental and health issues. In this present work, the corrosion of aluminum in food environments (salt water and fresh tomatoes) was studied. The three aluminum utensils were purchased in the various workshops in Brazzaville (Republic of the Congo). The weight loss method followed the effect of cooking media on cookware, X-ray diffraction (XRD) and fluorescence (XRF) are two methods used to characterize alloys. XRF analysis indicates that the samples consist of aluminum as a basic element. XRD reveals that the essential building blocks of cookware samples are aluminum, silicon, iron, copper, magnesium and zinc. Finally, gravimetric measurements are carried out to assess the mass losses of samples of artisanal kitchen utensils when cooking food. Aluminum is found to be sensitive in TF and OS media.展开更多
文摘In Senegal the aluminum scrap are mainly recycled kitchen utensils [1]. The craftsmanship poses the problem of the quality of finished products [1] especially when we know they are used for everyday cooking. Given that none of these alloys should not be used to make cooking utensils if we refer to the EN 601 standard in July 2004, which refers to this regard [1], this study aims at analyzing behavior of these alloys reconstructed in three settings (tap water, vegetable oil and salt water more than 3 grams per liter), chosen for their importance in Senegalese cuisine. Significant loss of mate- rial was observed mainly by intergranular corrosion. It would be interesting that additional studies be conducted to ex- amine the impact of the daily use of these alloys on the health of Senegalese.
文摘Corrosion of cookware is a growing concern for the durability of materials. A rapidly emerging theme that is one of the major current societal challenges at the interface of environmental and health issues. In this present work, the corrosion of aluminum in food environments (salt water and fresh tomatoes) was studied. The three aluminum utensils were purchased in the various workshops in Brazzaville (Republic of the Congo). The weight loss method followed the effect of cooking media on cookware, X-ray diffraction (XRD) and fluorescence (XRF) are two methods used to characterize alloys. XRF analysis indicates that the samples consist of aluminum as a basic element. XRD reveals that the essential building blocks of cookware samples are aluminum, silicon, iron, copper, magnesium and zinc. Finally, gravimetric measurements are carried out to assess the mass losses of samples of artisanal kitchen utensils when cooking food. Aluminum is found to be sensitive in TF and OS media.
