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Abstract
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Article Information:
The Transfer of Substance of Recycled Aluminum Utensils When Cooking Rice or Tomato in Senegal
Mamadou Babacar Ndiaye, Makinta Boukar, Sandrine Bec, Bernard Coquillet, Ibrahima Khalil Cisse and Gregoire Sissoko
Corresponding Author: Mamadou Babacar Ndiaye
Submitted: August 01, 2014
Accepted: September 13, 2014
Published: September 25, 2014 |
Abstract:
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This study focuses on the study of the behavior of aluminum alloys based utensils in Senegal against some daily food products such as rice (main cereal consumed) and tomato. The results of experiments show that these alloys, which do not respect the current standard NF EN 601 of July 2004, are generally more degraded when cooking foods aforementioned than the control sample which respects it. Mass losses are significant and go up to 0.2 mg/cm²/h for rice, as they are barely detectable for tomato. The mechanism of corrosion was exposed and appears to be related to the microstructure and chemical composition of the alloys. The presence of metallic ions is also detected in the substrates. Thus, given the daily use of these utensils to prepare more often rice, the issue of health consequences arises. A work with specialists health care partners is ongoing. However it would be interesting to see in future studies how to limit this degradation against rice.
Key words: Aluminum alloys, recycling, rice, Senegal, tomato, utensils,
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Cite this Reference:
Mamadou Babacar Ndiaye, Makinta Boukar, Sandrine Bec, Bernard Coquillet, Ibrahima Khalil Cisse and Gregoire Sissoko, . The Transfer of Substance of Recycled Aluminum Utensils When Cooking Rice or Tomato in Senegal. Research Journal of Applied Sciences, Engineering and Technology, (12): 1465-1471.
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ISSN (Online): 2040-7467
ISSN (Print): 2040-7459 |
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