The cause of pinholing or rapid perforation of light gauge aluminum cooking utensils has been studied by measuring the individual pit currents delivered by pitted discs mounted in the walls of cooking utensils. These currents, which are directly related to the pitting rate, were measured throughout the duration of the cooking cycle and the subsequent storage period. It was found that in some of the acid foods the steady state currents were more than ten times as great as in tap water and were large enough to account for the rapid perforation of light gauge cooking utensils sometimes observed in practice. Thus there is no reason to assume that defective metal had been used in these cases. It is recommended that foods of an acid nature should not be stored in aluminum utensils after cooking. 3.2.2
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August 1957
Research Article|
August 01 1957
An Explanation of "Pin-Holing" of Light Gauge Aluminum Cooking Utensils
P. M. Aziz
P. M. Aziz
P. M. AZIZ has been on the staff of Aluminium Laboratories Limited, Kingston, Ontario, since 1949 where he is engaged in carrying out basic research on the mechanism of corrosion of aluminum on which he has published six papers. He spent one year at the Institute for the Study of Metals at the University of Chicago where he developed a radioactive tracer technique for identifying cathodic sites on the surface of aluminum. Dr. Aziz holds a BASc in chemical engineering and MA and PhD degrees in physical chemistry from the University of Toronto. He was the recipient of the 1953 NACE Junior Award for the best corrosion paper published in CORROSION by an author under 36 years of age.
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CORROSION (1957) 13 (8): 64–66.
Article history
Received:
November 26 1956
