**2.2 Culinary media preparation**

To simulate similar Burkina Faso operation, the testing media was local culinary media whose composition is given below. The media used in this study are: salt water (WS) titrated at 3 g·L<sup>−</sup><sup>1</sup> and broken rice (WR) in tap water (5 g of broken rice in 250 ml water) reserve for local consumption. The selection is made based on the fact that rice is the most consumed cereal in Burkina Faso. In this country,


**39**

in mg/L.

**2.4 Data analysis**

*Electrochemical Impedance Spectroscopy (EIS) Characterization of Kitchen Utensils Used…*

**2.3 Detection of aluminum in different culinary media using Eriochrome** 

photometer 7315 of JEWAY mark at 560 nm wavelength [10, 11].

*2.3.3 Colorimetric dosage of aluminum released from local kitchen cooking*

Eriochrome Black T is a (3-hydroxy-4-[(1-hydroxy-2-naphthalenyl)azo]-7-nitro-1-naphthalenesulphonic) acid sodium salt, Mordant Black 11. In the presence of colored indicator [9], diluted aluminum in the buffer solution forms a complex which changes at wine-colored. The formed complex is more stable. Acidity of the obtained solution depended on aluminum content. The various measures of aluminum content in culinary media will be done by colorimetric with a spectro-

Local kitchen utensil samples have been thoroughly washed and rinsed using distilled water then air dried. Each kitchen utensil has been filled out with studied solution WS and WR then heated at boiling temperatures. To compensate evaporation during heating phase, the final volume is adjusted to the end of each operation

The loss of aluminum quantity released from two local kitchen utensils was determined by colorimetric dosage to 5 ml sample for each cooking solution. For that it was placed in the graduated flask of 50.0 ml containing 10.0 ml distilled water: 5.0 ml of EBT solution, 20.0 ml of buffer solution acetyl acetic acid (C4H6O3) permit to hold a pH at 6; 1.0 ml ascorbic acid 2% and a volume of solution S0 specified in **Table 2** then filled up to the line of gauge with distilled water. After stirring and resting during 20 minutes, samples were analyzed with spectrophotometer. The standard was measured with a solution without aluminum and tally with no absorbance. The concentration of aluminum in the different solution was expressed

Data obtained were analyzed for duration and temperature variations using the Student's t-test and XLSTAT 7.5.2 statistical software. Mean parameter concentrations were compared according to the Ryan-Einot-Gabriel-Welsch (REGWQ ) test.

Electrochemical impedance spectroscopy (EIS) is a well-established quantitative method for the accelerated evaluation of the anti-corrosion performance of

the people consume on the average once daily prepared with vegetables, fish, and meats. These media were chosen to simulate a cooking process similar to that of Burkina Faso. All electrochemical measurements were performed in five replicates for each cooking media and show a reproducibility up to around 3–9%. Before each test, we assure that all the electrodes are submerged in the media, at the same depth in the electrochemical cell. As the cooking is most of the time performed at a hot temperature, the media were tested at boiling temperature (100°C) in order to

*DOI: http://dx.doi.org/10.5772/intechopen.90877*

simulate the real cooking conditions [7, 8].

*2.3.2 Aluminum quantitative analysis method*

**2.5 EIS-electrochemical impedance techniques**

with distilled water [12].

**black T**

*2.3.1 Principle*

**Table 1.**

*Chemical composition of the recycled aluminum alloy determined by X-ray fluorescent technique.*

*Electrochemical Impedance Spectroscopy (EIS) Characterization of Kitchen Utensils Used… DOI: http://dx.doi.org/10.5772/intechopen.90877*

the people consume on the average once daily prepared with vegetables, fish, and meats. These media were chosen to simulate a cooking process similar to that of Burkina Faso. All electrochemical measurements were performed in five replicates for each cooking media and show a reproducibility up to around 3–9%. Before each test, we assure that all the electrodes are submerged in the media, at the same depth in the electrochemical cell. As the cooking is most of the time performed at a hot temperature, the media were tested at boiling temperature (100°C) in order to simulate the real cooking conditions [7, 8].
