Author(s)

Mamadou Babacar Ndiaye, Sandrine Bec, Bernard Coquillet, Ibrahima Khalil Cissé

Laboratory of Materials Mechanical and Hydraulic, Polytechnic School of Thies, Thies, Senegal.
Laboratory of Tribology and Dynamics of Systems, CNRS UMR 5513, Lyon, France.
University Institute of Technology IUT/UT, University of Thies, Thies, Senegal.

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.

Aluminum Alloys; Recycling; Cooking Utensils; Chemical Analysis; Salt Water; Vegetable Oil

M. Ndiaye, S. Bec, B. Coquillet and I. Cissé, "Analysis of the Behavior of Local Cooking Utensils in Tap Water, Salt Tap Water and Vegetable Oil According to the Temperature," Open Journal of Metal, Vol. 3 No. 4, 2013, pp. 80-85. doi: 10.4236/ojmetal.2013.34012.