Studying of Aluminum corrosion in citric acid and NaCl solution

Abstract

The object of this research is to study the effect of citric acid that present in Tomato baste and the Nacl as a salt these  use  in cooking on the Aluiminuim as kitchen utensils. Different temperatures (30,50,70 ?C) and different  percentages of baste (1%,3%,5%) solutions without and with (1%) of salt (Nacl) on corrosion behavior of Aluiminuim by electrochemical technique.

Results show that the increasing adding of baste lead to increase currents  density . On the other hands When adding salt that lead to increase current density more rapidly. The increasing in temperature had strong effect on corrosion behavior of Aluiminuim.

Keywords: Aluiminuim, kitchen utensils, Nacl , Tomato baste, citric acid.