ELECTROCHEMICAL IMPEDANCE SPECTROSCOPY CHARACTERIZATION OF KITCHEN UTENSILS USED AS MATERIALS FOR LOCAL COOKING IN TWO CULINARY MEDIA
JACQUES SAWADOGO 1*, MOUSSA BOUGOUMA 3, AMINATA KABORE 1, DASMANE BAMBARA 1, JEAN BOUKARI LEGMA 2 1. National Centre for Scientific and Technological Research (CNRST), 01 BP 476 Ouagadougou 01, Burkina Faso
2. Saint Thomas Aquinas University (USTA), Faculty of Science and Technologies, 06 BP 10212 Ouagadougou 06, Burkina Faso
3. Norbert ZONGO University, Department of Chemistry, BP 376 – Koudougou – Burkina Faso
*Corresponding author: jacquischimie@gmail.com; jacques.sawadogo@ulb.ac.be
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.
