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Analysis of the Behavior of Local Cooking Utensils in Tap Water, Salt Tap Water and Vegetable Oil According to the Temperature

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dc.contributor.author Ndiaye, Mamadou Babacar
dc.contributor.author Bec, Sandrine
dc.contributor.author Coquillet, Bernard
dc.contributor.author Cissé, Ibrahima Khalil
dc.date.accessioned 2018-07-13T11:20:05Z
dc.date.available 2018-07-13T11:20:05Z
dc.date.issued 2013-12
dc.identifier.citation Open Journal of Metal, 2013, 3, 80-85 en_US
dc.identifier.issn 2164-277X
dc.identifier.uri http://dx.doi.org/10.4236/ojmetal.2013.34012
dc.identifier.uri http://hdl.handle.net/123456789/1919
dc.description.abstract 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 material was observed mainly by intergranular corrosion. It would be interesting that additional studies be conducted to examine the impact of the daily use of these alloys on the health of Senegalese. en_US
dc.language.iso en en_US
dc.publisher Scientific Research en_US
dc.subject Aluminum Alloys en_US
dc.subject Recycling en_US
dc.subject Cooking Utensils en_US
dc.subject Chemical Analysis en_US
dc.subject Salt Water en_US
dc.subject Vegetable Oil en_US
dc.title Analysis of the Behavior of Local Cooking Utensils in Tap Water, Salt Tap Water and Vegetable Oil According to the Temperature en_US
dc.type Article en_US


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