ELECTROCHEMICAL IMPEDANCE SPECTROSCOPY CHARACTERIZATION OF KITCHEN UTENSILS USED AS MATERIALS FOR LOCAL COOKING IN TWO CULINARY MEDIA

• Main Authors: Jacques Sawadogo, Moussa Bougouma, Aminata Kabore, Dasmané Bambara, Jean Boukari Legma
• Format: Article
• Language: English
• Published: Alma Mater Publishing House "Vasile Alecsandri" University of Bacau 2018-12-01
• Series: Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry
• Subjects: corrosion; electrochemical impedance spectroscopy; equivalent circuit; foods; recycled aluminum alloy
• Online Access: http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201804&vol=4&aid=4793

This study is inscribed in the framework of the valorization of traditional kitchen utensils recycled from aluminum waste in Burkina Faso. In fact, these traditional kitchen utensils made of recycled aluminum alloys occupy a very important place in Burkina Faso’s kitchen. The effect of foods for consumption on its local utensils was studied using the non-stationary technique and electrochemical impedance spectroscopy. For this purpose, a sample of utensil has been deducted on traditional production site. The corrosion behavior of the recycled aluminum alloy ok know chemical composition was evaluated by analyzing the impedance spectra obtained at the open circuit potential, in the salt media titrated at 3 g·L-1 and rice. Modeling electrical properties by the using of a simple equivalent circuit made it possible to interpret the results obtained by impedance spectroscopy. The results showed a susceptibility to pitting corrosion and were confirmed by the electrochemical impedance spectroscopy method.