AFSC/NMML: Beluga whale aerial survey in Cook Inlet, Alaska, 1993-2014

Data.gov (United States)

National Oceanic and Atmospheric Administration, Department of Commerce — The National Marine Fisheries Service (NMFS) has conducted aerial counts of Cook Inlet beluga whales (Delphinapterus leucas) from 1993 to 2014 (excluding 2013)....

Cook Inlet and Kenai Peninsula, Alaska ESI: HYDRO (Hydrography Lines and Polygons)

Data.gov (United States)

National Oceanic and Atmospheric Administration, Department of Commerce — This data set contains vector lines and polygons representing coastal hydrography used in the creation of the Environmental Sensitivity Index (ESI) for Cook Inlet...

Cook Inlet and Kenai Peninsula, Alaska ESI: M_MAMMAL (Marine Mammal Polygons)

Data.gov (United States)

National Oceanic and Atmospheric Administration, Department of Commerce — This data set contains biological resource data for marine mammals in Cook Inlet and Kenai Peninsula, Alaska. Vector polygons in this data set represent locations of...

Cook Inlet and Kenai Peninsula, Alaska ESI: M_MAMPT (Marine Mammal Points)

Data.gov (United States)

National Oceanic and Atmospheric Administration, Department of Commerce — This data set contains biological resource data for seals and sea lions in Cook Inlet and Kenai Peninsula, Alaska. Vector points in this data set represent locations...

Telemetry data from satellite tags deployed on harbor seals in Cook Inlet, Alaska

Data.gov (United States)

National Oceanic and Atmospheric Administration, Department of Commerce — Between 2004 and 2006 we conducted four harbor seal tagging trips in Cook Inlet during the months of October and May. In total, we captured and released 93 harbor...

AFSC/NMML: Beluga whale Counts from Aerial Surveys in Cook Inlet, Alaska, 1993-2014

Data.gov (United States)

National Oceanic and Atmospheric Administration, Department of Commerce — The National Marine Mammal Laboratory conducted aerial surveys to monitor the abundance and distribution of beluga whales in Cook Inlet, Alaska. This database...

Oceanographic conditions structure forage fishes into lipid-rich and lipid-poor communities in lower Cook Inlet, Alaska, USA

Science.gov (United States)

Abookire, Alisa A.; Piatt, John F.

2005-01-01

Forage fishes were sampled with a mid-water trawl in lower Cook Inlet, Alaska, USA, from late July to early August 1996 to 1999. We sampled 3 oceanographically distinct areas of lower Cook Inlet: waters adjacent to Chisik Island, in Kachemak Bay, and near the Barren Islands. In 163 tows using a mid-water trawl, 229 437 fishes with fork length lipid-poor gadids (walleye pollock and Pacific cod), and significantly increased in lipid-rich species such as Pacific sand lance, Pacific herring, and capelin. ?? Inter-Research 2005.

Environmental Sensitivity Index (ESI) Atlas: Cook Inlet, Alaska, maps and geographic information systems (NODC Accession 0046027)

Data.gov (United States)

National Oceanic and Atmospheric Administration, Department of Commerce — This data set comprises the Environmental Sensitivity Index (ESI) data for Cook Inlet and Kenai Peninsula, Alaska. ESI data characterize estuarine environments and...

Cook Inlet Planning Area oil and gas lease sale 149: Final environmental impact statement. Volume 1

International Nuclear Information System (INIS)

1996-01-01

This environmental impact statement (EIS) discusses a proposed oil and gas lease sale in the Cook Inlet Planning Area, analyzes its potential effects on the environment, describes alternatives, presents major issues determined through the scoping process and staff analyses, and evaluates potential mitigating measures. Descriptions of the (1) leasing and scoping process are given in Section 1, (2) alternatives and mitigating measures in Section 2, and (3) description of the environment in Section 3. The potential effects of the lease sale are analyzed in Section 4. Alternative 1, the proposed action, is based on offering for lease 402 blocks (approximately 0.8 million hectares--1.98 million acres) in lower Cook Inlet that range from about 5 to 50 kilometers (3 to 25 mi) offshore. Alterative 2 (No Lease Sale) would cancel the proposed lease sale tentatively scheduled for April 1996. Alternative 2 (Delay the Sale) would delay the proposed sale for 2 years. Alternatives 4, 5, 6, 7, 8, and 9 would defer from leasing areas adjacent to the lower Cook Inlet and northwestern Shelikof Strait: the size of areas deferred ranges from about 5 to 45% of the area proposed for Alternative 1. After a thorough review, the Secretary of the Interior will decide which alternative or combination of alternatives will be included in the Notice of Sale

Cook Inlet and Kenai Peninsula, Alaska ESI: ESI (Environmental Sensitivity Index Shoreline Types - Polygons and Lines)

Data.gov (United States)

National Oceanic and Atmospheric Administration, Department of Commerce — This data set contains vector lines and polygons representing the shoreline and coastal habitats of Cook Inlet and Kenai Peninsula, Alaska, classified according to...

Potential for spatial displacement of Cook Inlet beluga whales by anthropogenic noise in critical habitat

Science.gov (United States)

Small, Robert J.; Brost, Brian M.; Hooten, Mevin B.; Castellote, Manuel; Mondragon, Jeffrey

2017-01-01

The population of beluga whales in Cook Inlet, Alaska, USA, declined by nearly half in the mid-1990s, primarily from an unsustainable harvest, and was listed as endangered in 2008. In 2014, abundance was ~340 whales, and the population trend during 1999-2014 was -1.3% yr-1. Cook Inlet beluga whales are particularly vulnerable to anthropogenic impacts, and noise that has the potential to reduce communication and echolocation range considerably has been documented in critical habitat; thus, noise was ranked as a high potential threat in the Cook Inlet beluga Recovery Plan. The current recovery strategy includes research on effects of threats potentially limiting recovery, and thus we examined the potential impact of anthropogenic noise in critical habitat, specifically, spatial displacement. Using a subset of data on anthropogenic noise and beluga detections from a 5 yr acoustic study, we evaluated the influence of noise events on beluga occupancy probability. We used occupancy models, which account for factors that affect detection probability when estimating occupancy, the first application of these models to examine the potential impacts of anthropogenic noise on marine mammal behavior. Results were inconclusive, primarily because beluga detections were relatively infrequent. Even though noise metrics (sound pressure level and noise duration) appeared in high-ranking models as covariates for occupancy probability, the data were insufficient to indicate better predictive ability beyond those models that only included environmental covariates. Future studies that implement protocols designed specifically for beluga occupancy will be most effective for accurately estimating the effect of noise on beluga displacement.

U.S. Geological Survey 2011 assessment of undiscovered oil and gas resources of the Cook Inlet region, south-central Alaska

Science.gov (United States)

Stanley, Richard G.; Pierce, Brenda S.; Houseknecht, David W.

2011-01-01

The U.S. Geological Survey (USGS) has completed an assessment of the volumes of undiscovered, technically recoverable oil and gas resources in conventional and continuous accumulations in Cook Inlet. The assessment used a geology-based methodology and results from new scientific research by the USGS and the State of Alaska, Department of Natural Resources, Division of Geological and Geophysical Surveys and Division of Oil and Gas (DOG). In the Cook Inlet region, the USGS estimates mean undiscovered volumes of nearly 600 million barrels of oil, about 19 trillion cubic feet of gas, and about 46 million barrels of natural gas liquids.

Coping with the cold: an ecological context for the abundance and distribution of rock sandpipers during winter in upper Cook Inlet, Alaska

Science.gov (United States)

Ruthrauff, Daniel R.; Gill, Robert E.; Tibbitts, T. Lee

2013-01-01

Shorebirds are conspicuous and abundant at high northern latitudes during spring and summer, but as seasonal conditions deteriorate, few remain during winter. To the best of our knowledge, Cook Inlet, Alaska (60.6˚ N, 151.6˚ W), is the world’s coldest site that regularly supports wintering populations of shorebirds, and it is also the most northerly nonbreeding location for shorebirds in the Pacific Basin. During the winters of 1997–2012, we conducted aerial surveys of upper Cook Inlet to document the spatial and temporal distribution and number of Rock Sandpipers (Calidris ptilocnemis) using the inlet. The average survey total was 8191 ± 6143 SD birds, and the average of each winter season’s highest single-day count was 13 603 ± 4948 SD birds. We detected only Rock Sandpipers during our surveys, essentially all of which were individuals of the nominate subspecies (C. p. ptilocnemis). Survey totals in some winters closely matched the population estimate for this subspecies, demonstrating the region’s importance as a nonbreeding resource to the subspecies. Birds were most often found at only a handful of sites in upper Cook Inlet, but shifted their distribution to more southerly locations in the inlet during periods of extreme cold. Two environmental factors allow Rock Sandpipers to inhabit Cook Inlet during winter: 1) an abundant bivalve (Macoma balthica) food source and 2) current and tidal dynamics that keep foraging substrates accessible during all but extreme periods of cold and ice accretion. C. p. ptilocnemis is a subspecies of high conservation concern for which annual winter surveys may serve as a relatively inexpensive population-monitoring tool that will also provide insight into adaptations that allow these birds to exploit high-latitude environments in winter.

Sediment quality in depositional areas of Shelikof Strait and outermost Cook Inlet, July 1997 - July 1998 (NODC Accession 0000702)

Data.gov (United States)

National Oceanic and Atmospheric Administration, Department of Commerce — The Minerals Management Service (MMS) program "Sediment Quality in Depositional Areas of Shelikof Strait and Outermost Cook Inlet," consisted of a two-year study...

AFSC/NMML: Video Analysis for Group Count and Calf Proximity of Beluga Whales in Cook Inlet, Alaska, 2005 - 2014

Data.gov (United States)

National Oceanic and Atmospheric Administration, Department of Commerce — As a part of NMFS management of the endangered beluga whale population in Cook Inlet, Alaska, aerial surveys have been conducted during summer since 1993 to monitor...

Water-quality assessment of the Cook Inlet basin, Alaska : summary of data through 1997

Science.gov (United States)

Glass, Roy L.

1999-01-01

Among the first activities undertaken in each National Water-Quality Assessment (NAWQA) investigation are the compilation, screening, and statistical summary of available data concerning water-quality conditions in the study unit. The water-quality conditions of interest are those that are representative of the general ambient water quality of a given stream reach or area of an aquifer. This report identifies which existing water-quality data are suitable for characterizing general conditions in a nationally consistent manner and describes, to the extent possible, general water-quality conditions in the Cook Inlet Basin in southcentral Alaska. The study unit consists of all lands that drain into Cook Inlet, but not the marine environment itself. Surface-water-quality data are summarized for 31 sites on streams. Ground-water quality data are summarized for four regions using analyses from about 550 wells that yield water from unconsolidated glacial and alluvial deposits and analyses from 17 wells in western Cook Inlet, some of which may yield water from coal or weakly consolidated sandstone or conglomerate. The summaries focus on the central tendencies and typical variations in the data and use nonparametric statistics such as frequencies and percentile values. Few surface- and ground-water sites have long-term water-quality records and very few data are available for dissolved oxygen, nutrients, metals, trace elements, organic compounds, and radionuclides. In general, most waters in streams and wells have small concentrations of major inorganic constituents, nutrients, trace elements, and organic compounds. Most streams have water that is generally suitable for drinking-water supply, the growth and propagation of cold-water anadromous fish, and water-contact recreation. However, suspended-sediment concentrations in glacier-fed streams are naturally high and can make water from glacier-fed streams unsuitable for many uses unless the water is treated to remove the

Location and extent of Tertiary structures in Cook Inlet Basin, Alaska, and mantle dynamics that focus deformation and subsidence

Science.gov (United States)

Haeussler, Peter J.; Saltus, Richard W.

2011-01-01

This report is a new compilation of the location and extent of folds and faults in Cook Inlet Basin, Alaska. Data sources are previously published maps, well locations, and seismic-reflection data. We also utilize interpretation of new aeromagnetic data and some proprietary seismic-reflection data. Some structures are remarkably well displayed on frequency-filtered aeromagnetic maps, which are a useful tool for constraining the length of some structures. Most anticlines in and around the basin have at least shows of oil or gas, and some structures are considered to be seismically active. The new map better displays the pattern of faulting and folding. Deformation is greatest in upper Cook Inlet, where structures are oriented slightly counterclockwise of the basin bounding faults. The north ends of these structures bend to the northeast, which gives a pattern consistent with right-transpressional deformation.

Temporal and geographic variation in fish communities of lower Cook Inlet, Alaska

Science.gov (United States)

Robards, Martin D.; Piatt, John F.; Kettle, Arthur B.; Abookire, Alisa A.

1999-01-01

Nearshore and shelf fish communities were studied in three areas of lower Cook Inlet, Alaska: the Barren Islands (oceanic and well-mixed waters), Kachemak Bay (mixed oceanic waters with significant freshwater runoff), and Chisik Island (estuarine waters). Fish were sampled with beach seines (n=413 sets) and midwater trawls (n=39 sets). We found that lower Cook Inlet supported a diverse nearshore fish community of at least 52 species. Fifty of these species were caught in Kachemak Bay, 24 at Chisik Island, and 12 at the Barren Islands. Pacific sand lance dominated Barren Islands and Kachemak Bay nearshore habitats, comprising 99% and 71% of total individuals, respectively. The nearshore Chisik Island fish community was not dominated by any one species; instead it exhibited higher diversity. These spatial differences appeared linked to local oceanographic regimes and sediment influx. Analysis of historical data revealed that the nearshore Kachemak Bay fish community changed significantly between 1976 and 1996, showing increased diversity and abundance in several taxa, notably gadids, salmonids, pleuronectids, and sculpins. Decadal differences appeared to be related to large-scale climate changes in the North Pacific. Catches of most taxa peaked in May-August, and were low during other months of the year. Several species were present for only part of the summer. Species composition of seine catches differed significantly between consecutive high and low tides, but not between consecutive sets or years. Midwater trawls took 26 species, 14 of which were present in Kachemak Bay, 19 near Chisik Island, and 7 at the Barren Islands. Community structures in shelf and nearshore waters were similar: diversity was high and abundance low at Chisik Island, whereas a few abundant species dominated at both Kachemak Bay and the Barren Islands. In addition, the low fish abundance near Chisik Island appeared to be related to declining seabird numbers at this colony.

Water resources of the Cook Inlet Basin, Alaska

Science.gov (United States)

Freethey, Geoffrey W.; Scully, David R.

1980-01-01

Ground-water and surface-water systems of Cook Inlet basin, Alaska, are analyzed. Geologic and topographic features that control the movement and regional availability of ground water are explained and illustrated. Five aquifer systems beneath the most populous areas are described. Estimates of ground-water yield were determined for the region by using ground-water data for the populated areas and by extrapolating known subsurface conditions and interpreting subsurface conditions from surficial features in the other areas. Area maps of generalized geology, Quaternary sediment thickness, and general availability of ground water are shown. Surface-water resources are summarized by describing how basin characteristics affect the discharge in streams. Seasonal trend of streamflow for three types of streams is described. Regression equations for 4 streamflow characteristics (annual, monthly minimum, and maximum discharge) were obtained by using gaging station streamflow characteristics and 10 basin characteristics. In the 24 regression equations presented, drainage area is the most significant basin characteristic, but 5 others are used. Maps of mean annual unit runoff and minimum unit yield for 7 consecutive days with a recurrence interval of 10 years are shown. Historic discharge data at gaging stations is tabulated and representative low-flow and flood-flow frequency curves are shown. (USGS)

Cook Inlet Planning Area oil and gas lease sale 149: Final environmental impact statement. Volume 2

International Nuclear Information System (INIS)

1996-01-01

This environmental impact statement discusses a proposed oil and gas lease sale in the Cook Inlet Planning Area, analyzes its potential effects on the environment, describes alternatives, presents major issues determined through the scoping process and staff analyses, and evaluates potential mitigating measures. During the Draft Environmental Impact Statement comment period, written statements and oral testimonies were provided by various governmental agencies, organizations, businesses, and individuals. This report contains a review and analysis of comments received on the above issues. Appendices are included which contain resource estimates and various issues relating to oil spills

Beluga coal field development: social effects and management alternatives. [West side of Cook Inlet

Energy Technology Data Exchange (ETDEWEB)

Olsen, M.; Cluett, C.; Trimble, J.; Brody, S.; Howell, C.; Leman, L.; Svendsen, G.

1979-05-01

Plans are under way to mine the Beluga coal fields on the west side of Cook Inlet. The coal will be strip-mined for export, or to supply local electric generating plants, or both. Over the next 20 years, this coal development activity is likely to generate social and economic impacts at the local, regional, and state levels. The purpose of this study is to assess the potential social and economic effects of coal development, including employment and population growth, regional impacts, and the facility and service needs of a new settlement in the Beluga area. Of special concern is identifying the role of various governmental agencies in the development process. Potential effects on the natural environment are not examined in detail since they are expected to be controlled to acceptable levels through existing Federal and state laws. This report examines three possible levels of coal-field development and the settlement requirements associated with each. The most probable regional impacts associated with this development will include effects on the regional labor force, the market for coal, and the generation and distribution of revenues. The main regional labor force impacts will be positive in nature. The rate of regional unemployment is likely to decline slightly for the duration of the project, with an increase in wage income available for reinvestment in the region and a reduction in the number of individuals receiving unemployment insurance payments. Coal development is not expected to induce any significant inmigration of workers from outside the region.The development of the Beluga coal resources and the production of electricity from coal would add to the Kenai Peninsula Borough's tax base. The assessed value of coal lands around Beluga would likely increase and, in addition, Cook Inlet Region, Inc. would be the recipient of royalties from coal leases. A number of recommendations for research and governmental activities are presented.

Evaluation of a wetland classification system devised for management in a region with a high cover of peatlands: an example from the Cook Inlet Basin, Alaska

Science.gov (United States)

The manuscript is part of an FY14 RAP product: "Functional Assessment of Alaska Peatlands in Cook Inlet Basin: A report to Region 10". This report included this technical information product which is a manuscript that has now been fully revised, reviewed and published...

Physical profile data collected aboard the F/V Columbia in the Gulf of Alaska during the Lower Cook Inlet (Alaska) seasonal hydrographic surveys, January 8 - 10, 2005 (NODC Accession 0040248)

Data.gov (United States)

National Oceanic and Atmospheric Administration, Department of Commerce — This is the CTD data from one of sixteen cruises in lower Cook Inlet. Four CTDs were used, but most also included fluorescence, transmissometer, and oxygen...

Environmental Sensitivity Index (ESI) Atlas (2): Cook Inlet - 2002, Kodiak - 1998, Southeast - 2002, Bristol Bay - 2004, Prince William Sound - 2000, Aleutians - 2001, maps and geographic information systems data (NODC Accession 0050372)

Data.gov (United States)

National Oceanic and Atmospheric Administration, Department of Commerce — This data set comprises the Environmental Sensitivity Index (ESI) data for Alaska; Kodiak (1998), Prince William Sound (2000), Aleutians (2001), Cook Inlet (2002),...

Effects of recent volcanic eruptions on aquatic habitat in the Drift River, Alaska, USA: Implications at other Cook Inlet region volcanoes

Science.gov (United States)

Dorava, J.M.; Milner, A.M.

1999-01-01

Numerous drainages supporting productive salmon habitat are surrounded by active volcanoes on the west side of Cook Inlet in south-central Alaska. Eruptions have caused massive quantities of flowing water and sediment to enter the river channels emanating from glaciers and snowfields on these volcanoes. Extensive damage to riparian and aquatic habitat has commonly resulted, and benthic macroinvertebrate and salmonid communities can be affected. Because of the economic importance of Alaska's fisheries, detrimental effects on salmonid habitat can have significant economic implications. The Drift River drains glaciers on the northern and eastern flanks of Redoubt Volcano: During and following eruptions in 1989-1990, severe physical disturbances to the habitat features of the river adversely affected the fishery. Frequent eruptions at other Cook Inlet region volcanoes exemplify the potential effects of volcanic activity on Alaska's important commercial, sport, and subsistence fisheries. Few studies have documented the recovery of aquatic habitat following volcanic eruptions. The eruptions of Redoubt Volcano in 1989-1990 offered an opportunity to examine the recovery of the macroinvertebrate community. Macroinvertebrate community composition and structure in the Drift River were similar in both undisturbed and recently disturbed sites. Additionally, macroinvertebrate samples from sites in nearby undisturbed streams were highly similar to those from some Drift River sites. This similarity and the agreement between the Drift River macroinvertebrate community composition and that predicted by a qualitative model of typical macroinvertebrate communities in glacier-fed rivers indicate that the Drift River macroinvertebrate community is recovering five years after the disturbances associated with the most recent eruptions of Redoubt Volcano.

RESEARCH: Effects of Recent Volcanic Eruptions on Aquatic Habitat in the Drift River, Alaska, USA: Implications at Other Cook Inlet Region Volcanoes.

Science.gov (United States)

DORAVA; MILNER

1999-02-01

/ Numerous drainages supporting productive salmon habitat are surrounded by active volcanoes on the west side of Cook Inlet in south-central Alaska. Eruptions have caused massive quantities of flowing water and sediment to enter the river channels emanating from glaciers and snowfields on these volcanoes. Extensive damage to riparian and aquatic habitat has commonly resulted, and benthic macroinvertebrate and salmonid communities can be affected. Because of the economic importance of Alaska's fisheries, detrimental effects on salmonid habitat can have significant economic implications. The Drift River drains glaciers on the northern and eastern flanks of Redoubt Volcano. During and following eruptions in 1989-1990, severe physical disturbances to the habitat features of the river adversely affected the fishery. Frequent eruptions at other Cook Inlet region volcanoes exemplify the potential effects of volcanic activity on Alaska's important commercial, sport, and subsistence fisheries. Few studies have documented the recovery of aquatic habitat following volcanic eruptions. The eruptions of Redoubt Volcano in 1989-1990 offered an opportunity to examine the recovery of the macroinvertebrate community. Macroinvertebrate community composition and structure in the Drift River were similar in both undisturbed and recently disturbed sites. Additionally, macroinvertebrate samples from sites in nearby undisturbed streams were highly similar to those from some Drift River sites. This similarity and the agreement between the Drift River macroinvertebrate community composition and that predicted by a qualitative model of typical macroinvertebrate communities in glacier-fed rivers indicate that the Drift River macroinvertebrate community is recovering five years after the disturbances associated with the most recent eruptions of Redoubt Volcano. KEY WORDS: Aquatic habitat; Volcanoes; Lahars; Lahar-runout flows; Macroinvertebrates; Community structure; Community composition

Ecology and demographics of Pacific sand lance, Ammodytes hexapterus Pallas, in Lower Cook Inlet, Alaska

Science.gov (United States)

Robards, Martin D.; Piatt, John F.

2000-01-01

Distinct sand lance populations occur within the relatively small geographic area of Lower Cook Inlet, Alaska. Marked meso-scale differences in abundance, growth, and mortality exist as a consequence of differing oceanographic regimes. Growth rate within populations (between years) was positively correlated with temperature. However, this did not extend to inter-population comparisons where differing growth rates were better correlated to marine productivity. Most sand lance reached maturity in their second year. Field observations and indices of maturity, gonad development, and ova-size distribution all indicated that sand lance spawn once each year. Sand lance spawned intertidally in late September and October on fine gravel/sandy beaches. Embryos developed over 67 days through periods of intertidal exposure and sub-freezing air temperatures. Mean dry-weight energy value of sand lance cycles seasonally, peaking in spring and early summer (20.91 kJg-1 for males, 21.08 kJg-1 for females), and subsequently declining by about 25% during late summer and fall (15.91 kJg-1 for males, 15.74 kJg-1 for females). Sand lance enter the winter with close to their minimum whole body energy content. Dry weight energy densities of juveniles increased from a minimum 16.67 kJg-1 to a maximum of 19.68 kJg-1 and are higher than adults in late summer.

Augustine Volcano, Cook Inlet, Alaska (January 12, 2006)

Science.gov (United States)

2006-01-01

Since last spring, the U.S. Geological Survey's Alaska Volcano Observatory (AVO) has detected increasing volcanic unrest at Augustine Volcano in Cook Inlet, Alaska near Anchorage. Based on all available monitoring data, AVO regards that an eruption similar to 1976 and 1986 is the most probable outcome. During January, activity has been episodic, and characterized by emission of steam and ash plumes, rising to altitudes in excess of 9,000 m (30,000 ft), and posing hazards to aircraft in the vicinity. An ASTER image was acquired at 12:42 AST on January 12, 2006, during an eruptive phase of Augustine. The perspective rendition shows the eruption plume derived from the ASTER image data. ASTER's stereo viewing capability was used to calculate the 3-dimensional topography of the eruption cloud as it was blown to the south by prevailing winds. From a maximum height of 3060 m (9950 ft), the plume cooled and its top descended to 1900 m (6175 ft). The perspective view shows the ASTER data draped over the plume top topography, combined with a base image acquired in 2000 by the Landsat satellite, that is itself draped over ground elevation data from the Shuttle Radar Topography Mission. The topographic relief has been increased 1.5 times for this illustration. Comparison of the ASTER plume topography data with ash dispersal models and weather radar data will allow the National Weather Service to validate and improve such models. These models are used to forecast volcanic ash plume trajectories and provide hazard alerts and warnings to aircraft in the Alaska region. ASTER is one of five Earth-observing instruments launched December 18, 1999, on NASA's Terra satellite. The instrument was built by Japan's Ministry of Economy, Trade and Industry. A joint U.S./Japan science team is responsible for validation and calibration of the instrument and the data products. The broad spectral coverage and high spectral resolution of ASTER provides scientists in numerous disciplines with

Evaluation of the cooking power in three different solar cookers box-type

International Nuclear Information System (INIS)

Terres, H; Lizardi, A; Chávez, S; López, R; Vaca, M

2017-01-01

In the present work calculations for the cooking power in three different solar cookers are shown. The designs considered for the solar cookers are square, rectangular and octagonal. Agree to the results, a solar cooker with larger area for the solar radiation inlet has the biggest cooking power. The cooking powers obtained for the solar cookers are 4.04 W (0.49 m 2 ), 2.06 W (0.15 m 2 ) and 0.88 W (0.19 m 2 ) which correspond to square, rectangular and octagonal designs respectively. For the evaluation, the standard ASAE S580 JAN03 was considered to evaluate the cooking power in the solar cookers. Following the method established in this standard was possible to calculate the cooking power and evaluate the solar cookers at the same time. This activity except for what has been done in the standard, have not been done in other works. (paper)

Selected organic compounds and trace elements in streambed sediments and fish tissues, Cook Inlet Basin, Alaska

Science.gov (United States)

Frenzel, Steven A.

2000-01-01

Organochlorines, semivolatile organic compounds (SVOCs), and trace elements were investigated in streambed sediments and fish tissues at selected sites in the Cook Inlet Basin, Alaska, during 1998. At most sites, SVOCs and organochlorine compounds were either not detected or detected at very low concentrations. Chester Creek at Arctic Boulevard at Anchorage, which was the only site sampled with a significant degree of development in the watershed, had elevated levels of many SVOCs in streambed sediment. Coring of sediments from two ponds on Chester Creek confirmed the presence of elevated concentrations of a variety of organic compounds. Moose Creek, a stream with extensive coal deposits in its watershed, had low concentrations of numerous SVOCs in streambed sediment. Three sites located in national parks or in a national wildlife refuge had no detectable concentrations of SVOCs. Trace elements were analyzed in both streambed sediments and tissues of slimy sculpin. The two media provided similar evidence for elevated concentrations of cadmium, lead, and zinc at Chester Creek. In this study, 'probable effect levels '(PELs) were determined from sediments finer than 0.063 millimeters, where concentrations tend to be greatest. Arsenic and chromium concentrations exceeded the PEL at eight and six sites respectively. Zinc exceeded the PEL at one site. Cadmium and copper concentrations were smaller than the PEL at all sites. Mercury concentrations in streambed sediments from the Deshka River were near the PEL, and selenium concentrations at that site also appear to be elevated above background levels. At half the sites where slimy sculpin were sampled, selenium concentrations were at levels that may cause adverse effects in some species.

76 FR 20179 - Endangered and Threatened Species: Designation of Critical Habitat for Cook Inlet Beluga Whale

Science.gov (United States)

2011-04-11

... Knowledge of Alaska Natives (TEK), scientific papers and other research, the biology and ecology of the Cook... of Alaska, local governments, and private concerns. These all contribute to a conservation ethic...

Inlet Geomorphology Evolution

Science.gov (United States)

2015-04-01

APR 2015 2. REPORT TYPE 3. DATES COVERED 00-00-2015 to 00-00-2015 4. TITLE AND SUBTITLE Inlet Geomorphology Evolution 5a. CONTRACT NUMBER 5b...Std Z39-18 Coastal Inlets Research Program Inlet Geomorphology Evolution The Inlet Geomorphology Evolution work unit of the CIRP evaluates

Online Chemical Characterization of Food-Cooking Organic Aerosols: Implications for Source Apportionment.

Science.gov (United States)

Reyes-Villegas, Ernesto; Bannan, Thomas; Le Breton, Michael; Mehra, Archit; Priestley, Michael; Percival, Carl; Coe, Hugh; Allan, James D

2018-04-11

Food-cooking organic aerosols (COA) are one of the primary sources of submicron particulate matter in urban environments. However, there are still many questions surrounding source apportionment related to instrumentation as well as semivolatile partitioning because COA evolve rapidly in the ambient air, making source apportionment more complex. Online measurements of emissions from cooking different types of food were performed in a laboratory to characterize particles and gases. Aerosol mass spectrometer (AMS) measurements showed that the relative ionization efficiency for OA was higher (1.56-3.06) relative to a typical value of 1.4, concluding that AMS is over-estimating COA and suggesting that previous studies likely over-estimated COA concentrations. Food-cooking mass spectra were generated using AMS, and gas and particle food markers were identified with filter inlets for gases and aerosols-chemical ionization mass spectrometer (CIMS) measurements to be used in future food cooking-source apportionment studies. However, there is a considerable variability in both gas and particle markers, and dilution plays an important role in the particle mass budget, showing the importance of using these markers with caution during receptor modeling. These findings can be used to better understand the chemical composition of COA, and they provides useful information to be used in future source-apportionment studies.

What does cooking mean to you?: Perceptions of cooking and factors related to cooking behavior.

Science.gov (United States)

Wolfson, Julia A; Bleich, Sara N; Smith, Katherine Clegg; Frattaroli, Shannon

2016-02-01

Despite the importance of cooking in American life and evidence suggesting that meals cooked at home are healthier, little is known about perceptions of what it means to cook in the United States. The objective of this study was to describe perceptions of cooking and factors important to how cooking is perceived and practiced among American adults. Seven focus groups (N = 53; 39 female; 35 Black, 16 White, 2 Asian) were conducted from November 2014 to January 2015 in Baltimore City, Maryland. Participants were recruited from two neighborhoods; one with higher median income and access to healthy food and the other with lower income and low access to healthy food. Focus groups were audio recorded, transcribed verbatim and analyzed using a grounded theory approach. Participants' perceptions of cooking varied considerably, regardless of neighborhood income or food access, and spanned a continuum from all scratch cooking to anything made at home. Perceptions of cooking incorporated considerations of whether or how food was heated and the degree of time, effort and love involved if convenience foods were used. Key barriers to cooking included affordability, lack of time, and lack of enjoyment. Key facilitators of frequent cooking included extensive organization and time management to enable participants to incorporate cooking into their daily lives. Cooking is a complex concept and not uniformly understood. Efforts to encourage healthy cooking at home should consider the broad spectrum of activities Americans recognize as cooking as well as the barriers and facilitators to preparing food at home. Public health messages to encourage more frequent cooking should account for the heterogeneity in perspectives about cooking. More research should explore differences in perceptions about cooking in other diverse populations. Copyright © 2015 Elsevier Ltd. All rights reserved.

Coastal Inlet Model Facility

Data.gov (United States)

Federal Laboratory Consortium — The Coastal Inlet Model Facility, as part of the Coastal Inlets Research Program (CIRP), is an idealized inlet dedicated to the study of coastal inlets and equipped...

First and Second Law Efficiencies in the Cooking Process of Eggplant using a Solar Cooker Box-Type

International Nuclear Information System (INIS)

Terres, H; Chávez, S; Lizardi, A; López, R; Vaca, M; Flores, J; Salazar, A

2015-01-01

In this work an experimental procedure and the determination of first and second law efficiencies for the cooking process of eggplant using a solar cooker box-type are shown. The eggplant was modelled as cylinder. In the experimental process a NI Compact Field Point was used as acquisition data system which allows measure temperatures in simultaneous form. The temperatures evolution was defined using thermocouples located at water, surface and central point of the eggplant. After to measure the evolution temperatures in a solar cooker thermodynamics principles were applied to determine the first and second laws. The results obtained indicates what is the numerical difference between the first and second laws in the cooking process of eggplant. The results allow to understand how the inlet energy that impacts on solar cooker is converted in energy useful in the cooking process of eggplant. This work be used in future designs of solar cookers

First and Second Law Efficiencies in the Cooking Process of Eggplant using a Solar Cooker Box-Type

Science.gov (United States)

Terres, H.; Chávez, S.; Lizardi, A.; López, R.; Vaca, M.; Flores, J.; Salazar, A.

2015-01-01

In this work an experimental procedure and the determination of first and second law efficiencies for the cooking process of eggplant using a solar cooker box-type are shown. The eggplant was modelled as cylinder. In the experimental process a NI Compact Field Point was used as acquisition data system which allows measure temperatures in simultaneous form. The temperatures evolution was defined using thermocouples located at water, surface and central point of the eggplant. After to measure the evolution temperatures in a solar cooker thermodynamics principles were applied to determine the first and second laws. The results obtained indicates what is the numerical difference between the first and second laws in the cooking process of eggplant. The results allow to understand how the inlet energy that impacts on solar cooker is converted in energy useful in the cooking process of eggplant. This work be used in future designs of solar cookers.

Influence of infrared final cooking on color, texture and cooking characteristics of ohmically pre-cooked meatball.

Science.gov (United States)

Yildiz Turp, Gulen; Icier, Filiz; Kor, Gamze

2016-04-01

The objective of the current study was to improve the quality characteristics of ohmically pre-cooked beef meatballs via infrared cooking as a final stage. Samples were pre-cooked in a specially designed-continuous type ohmic cooker at a voltage gradient of 15.26 V/cm for 92 s. Infrared cooking was then applied to the pre-cooked samples at different combinations of heat fluxes (3.706, 5.678, and 8.475 kW/m(2)), application distances (10.5, 13.5, and 16.5 cm) and application durations (4, 8, and 12min). Effects of these parameters on color, texture and cooking characteristics of ohmically pre-cooked beef meatballs were investigated. The appearance of ohmically pre-cooked meatball samples was improved via infrared heating. A dark brown layer desired in cooked meatballs formed on the surface of the meatballs with lowest application distance (10.5 cm) and longest application duration (12 min). The texture of the samples was also improved with these parameters. However the cooking yield of the samples decreased at the longest application duration of infrared heating. Copyright © 2015 Elsevier Ltd. All rights reserved.

INLET STRATIFICATION DEVICE

DEFF Research Database (Denmark)

2006-01-01

An inlet stratification device (5) for a circuit circulating a fluid through a tank (1 ) and for providing and maintaining stratification of the fluid in the tank (1 ). The stratification de- vice (5) is arranged vertically in the tank (1) and comprises an inlet pipe (6) being at least partially...... formed of a flexible porous material and having an inlet (19) and outlets formed of the pores of the porous material. The stratification device (5) further comprises at least one outer pipe (7) surrounding the inlet pipe (6) in spaced relationship thereto and being at least partially formed of a porous...

Effects of cooking method, cooking oil, and food type on aldehyde emissions in cooking oil fumes.

Science.gov (United States)

Peng, Chiung-Yu; Lan, Cheng-Hang; Lin, Pei-Chen; Kuo, Yi-Chun

2017-02-15

Cooking oil fumes (COFs) contain a mixture of chemicals. Of all chemicals, aldehydes draw a great attention since several of them are considered carcinogenic and formation of long-chain aldehydes is related to fatty acids in cooking oils. The objectives of this research were to compare aldehyde compositions and concentrations in COFs produced by different cooking oils, cooking methods, and food types and to suggest better cooking practices. This study compared aldehydes in COFs produced using four cooking oils (palm oil, rapeseed oil, sunflower oil, and soybean oil), three cooking methods (stir frying, pan frying, and deep frying), and two foods (potato and pork loin) in a typical kitchen. Results showed the highest total aldehyde emissions in cooking methods were produced by deep frying, followed by pan frying then by stir frying. Sunflower oil had the highest emissions of total aldehydes, regardless of cooking method and food type whereas rapeseed oil and palm oil had relatively lower emissions. This study suggests that using gentle cooking methods (e.g., stir frying) and using oils low in unsaturated fatty acids (e.g., palm oil or rapeseed oil) can reduce the production of aldehydes in COFs, especially long-chain aldehydes such as hexanal and t,t-2,4-DDE. Copyright © 2016 Elsevier B.V. All rights reserved.

Influences of flow loss and inlet distortions from radial inlets on the performances of centrifugal compressor stages

International Nuclear Information System (INIS)

Han, Feng Hui; Mao, Yi Jun; Tan, Ji Jian

2016-01-01

Radial inlets are typical upstream components of multistage centrifugal compressors. Unlike axial inlets, radial inlets generate additional flow loss and introduce flow distortions at impeller inlets. Such distortions negatively affect the aerodynamic performance of compressor stages. In this study, industrial centrifugal compressor stages with different radial inlets are investigated via numerical simulations. Two reference models were built, simulated, and compared with each original compressor stage to analyze the respective and coupling influences of flow loss and inlet distortions caused by radial inlets on the performances of the compressor stage and downstream components. Flow loss and inlet distortions are validated as the main factors through which radial inlets negatively affect compressor performance. Results indicate that flow loss inside radial inlets decreases the performance of the whole compressor stage but exerts minimal effect on downstream components. By contrast, inlet distortions induced by radial inlets negatively influence the performance of the whole compressor stage and exert significant effects on downstream components. Therefore, when optimizing radial inlets, the reduction of inlet distortions might be more effective than the reduction of flow loss. This research provides references and suggestions for the design and improvement of radial inlets

Influences of flow loss and inlet distortions from radial inlets on the performances of centrifugal compressor stages

Energy Technology Data Exchange (ETDEWEB)

Han, Feng Hui; Mao, Yi Jun [School of Energy and Power Engineering, Xi' an Jiaotong University, Xi' an (China); Tan, Ji Jian [Dept. of Research and Development, Shenyang Blower Works Group Co., Ltd., Shenyang (China)

2016-11-15

Radial inlets are typical upstream components of multistage centrifugal compressors. Unlike axial inlets, radial inlets generate additional flow loss and introduce flow distortions at impeller inlets. Such distortions negatively affect the aerodynamic performance of compressor stages. In this study, industrial centrifugal compressor stages with different radial inlets are investigated via numerical simulations. Two reference models were built, simulated, and compared with each original compressor stage to analyze the respective and coupling influences of flow loss and inlet distortions caused by radial inlets on the performances of the compressor stage and downstream components. Flow loss and inlet distortions are validated as the main factors through which radial inlets negatively affect compressor performance. Results indicate that flow loss inside radial inlets decreases the performance of the whole compressor stage but exerts minimal effect on downstream components. By contrast, inlet distortions induced by radial inlets negatively influence the performance of the whole compressor stage and exert significant effects on downstream components. Therefore, when optimizing radial inlets, the reduction of inlet distortions might be more effective than the reduction of flow loss. This research provides references and suggestions for the design and improvement of radial inlets.

Inlet Geomorphology Evolution Work Unit

Science.gov (United States)

2015-10-30

Coastal Inlets Research Program Inlet Geomorphology Evolution Work Unit The Inlet Geomorphology Evolution work unit of the CIRP develops methods...morphologic response. Presently, the primary tool of the Inlet Geomorphology Evolution work unit is the Sediment Mobility Tool (SMT), which allows the user

Cooking and Society

OpenAIRE

Teplá, Hedvika

2012-01-01

The bachelor thesis "Cooking and Society" focuses on cooking, a process of food preparation. The thesis analyzes cooking as a leisure activity, type of housework and it also discusses the relation between cooking and cultural identity. It focuses on the importance of national and ethnic cuisine and deals with the differences in cooking influenced by religion and social stratification. The thesis also deals with the acquisition of cooing skills and transgeneral transfer of cooking skills. It d...

Public perceptions of cooking and the implications for cooking behaviour in the USA.

Science.gov (United States)

Wolfson, Julia A; Smith, Katherine Clegg; Frattaroli, Shannon; Bleich, Sara N

2016-06-01

Despite the importance of cooking in modern life, public perceptions about what it means to cook are unknown. We aimed to examine perceptions of cooking and their association with cooking confidence, attitudes and behaviours in the USA. We designed and fielded a nationally representative survey among US adults (n 1112) in April 2015. We used factor analysis to identify perceptions about cooking and multivariate ordered logit and Poisson models to explore associations between those perceptions and cooking confidence, attitudes and behaviours. Nationally representative web-based survey of US adults. US adults aged ≥18 years. Americans conceptualized cooking in three ways: the use of scratch ingredients, convenience foods and not using heat. Respondents who perceived cooking as including convenience foods were less confident in their ability to cook from scratch (OR=0·52, Pcooking (OR=0·68, P=0·01) than those who did not. Although individuals who perceived cooking as including only scratch ingredients reported cooking dinner (4·31 times/week) and using packaged/boxed products (0·95 times/week) the least frequently, few notable differences in the frequency of cooking meals were observed. Cooking frequency is similar among US adults regardless of how they perceive cooking, but cooking confidence and enjoyment are lowest among Americans who perceive cooking as including the use of convenience foods. These insights should inform the development of more specific measures of cooking behaviour as well as meaningful and targeted public health messages to encourage healthier cooking.

Geomorphic Analysis of Mattituck Inlet and Goldsmith Inlet, Long Island, New York

National Research Council Canada - National Science Library

Morgan, Michael J; Kraus, Nicholas C; McDonald, Jodi M

2005-01-01

This study of Mattituck Inlet and Goldsmith Inlet, Long Island, NY, covers the historic and geomorphic background, literature, field measurements, numerical modeling of tidal circulation, and analysis...

Cooking in prison – from crook to cook

DEFF Research Database (Denmark)

Kjær Minke, Linda

2014-01-01

thinking about, purchasing, and preparing food. Overall, prisoners reported being very pleased with self-catering systems. Prisoners also stressed the importance of making healthy food although some prisoners felt they lacked cooking skills. In addition, study data describe and explores prisoner food...... groups, which are formed for economic and social reasons. The food-groups are understood as arenas for group solidarity, and opportunities to measure access, or lack thereof, to capital and resources. Self-catering supports prisoners’ responsibility, need for autonomy and improves prisoners’ cooking...... abilities and personal resources. During incarceration few roles are available for prisoner. The self-catering system offers the role as a cook which offers an opportunity for identity realignment from crook to cook....

Inlet-engine matching for SCAR including application of a bicone variable geometry inlet

Science.gov (United States)

Wasserbauer, J. F.; Gerstenmaier, W. H.

1978-01-01

Airflow characteristics of variable cycle engines (VCE) designed for Mach 2.32 can have transonic airflow requirements as high as 1.6 times the cruise airflow. This is a formidable requirement for conventional, high performance, axisymmetric, translating centerbody mixed compression inlets. An alternate inlet is defined, where the second cone of a two cone center body collapses to the initial cone angle to provide a large off-design airflow capability, and incorporates modest centerbody translation to minimize spillage drag. Estimates of transonic spillage drag are competitive with those of conventional translating centerbody inlets. The inlet's cruise performance exhibits very low bleed requirements with good recovery and high angle of attack capability.

Cooking without salt

Science.gov (United States)

... this page: //medlineplus.gov/ency/patientinstructions/000760.htm Cooking without salt To use the sharing features on ... other dishes to add zest. Try Salt-free Cooking Explore cooking with salt substitutes. Add a splash ...

Inlet design for high-speed propfans

Science.gov (United States)

Little, B. H., Jr.; Hinson, B. L.

1982-01-01

A two-part study was performed to design inlets for high-speed propfan installation. The first part was a parametric study to select promising inlet concepts. A wide range of inlet geometries was examined and evaluated - primarily on the basis of cruise thrust and fuel burn performance. Two inlet concepts were than chosen for more detailed design studies - one apropriate to offset engine/gearbox arrangements and the other to in-line arrangements. In the second part of this study, inlet design points were chosen to optimize the net installed thrust, and detailed design of the two inlet configurations was performed. An analytical methodology was developed to account for propfan slipstream effects, transonic flow efects, and three-dimensional geometry effects. Using this methodology, low drag cowls were designed for the two inlets.

33 CFR 165.1709 - Security Zones: Liquefied Natural Gas Tanker Transits and Operations at Phillips Petroleum LNG...

Science.gov (United States)

2010-07-01

... Gas Tanker Transits and Operations at Phillips Petroleum LNG Pier, Cook Inlet, AK. 165.1709 Section...: Liquefied Natural Gas Tanker Transits and Operations at Phillips Petroleum LNG Pier, Cook Inlet, AK. (a... and outbound transits through Cook Inlet, Alaska between the Phillips Petroleum LNG Pier, 60°40′43″ N...

A Cooking Curriculum.

Science.gov (United States)

Wright, Wynn D., Ed.

This cooking curriculum, issued by the Washington District Early Childhood Council, details specific ways in which language arts, math, science, and social studies may be taught through cooking specific recipes. Cooking activities and recipes are presented for the fall, winter, and spring months, and guidelines are provided for preparing…

Cooking crisis: What crisis?

OpenAIRE

Caraher, M.

2014-01-01

Cooking has long been a topic of discussion and concern among those arguing for a healthy diet. Chadwick, the great public health reformer, in 1842 called for cooking education.\\ud \\ud The Obama administration has heartedly endorsed cooking, mainly through the First Lady and a program called Cooking Matters, to address the obesity problem in the United States (http://cookingmatters.org/). \\ud \\ud Changing practices in cooking and food preparation and the way we eat some argue are driven by a ...

Effect of Stewing in Cooking Step on Textural and Morphological Properties of Cooked Rice

Directory of Open Access Journals (Sweden)

E. GHASEMI

2009-09-01

Full Text Available Stewing of rice grains by steam after boiling in excess water can be used for cooking rice perfectly. The effects of this procedure in cooking of three varieties of Iranian rice (Sang Tarom, Domsiyah and Fajr on textural and morphological properties of cooked rice grains were investigated. The results showed that this step in rice cooking reduced the hardness and increased the adhesiveness of rice grains significantly. By the use of the scanning electron microscopy, it was shown that the outer surface of cooked rice stewed by steam had less porosity and closer pores due to the modification during cooking, and better gelatinization and more expansion of starch granules compared to non-stewed samples. The use of this procedure in rice cooking to provide a fully cooked and gelatinized, softer and stickier final product is recommended.

Great apes prefer cooked food.

Science.gov (United States)

Wobber, Victoria; Hare, Brian; Wrangham, Richard

2008-08-01

The cooking hypothesis proposes that a diet of cooked food was responsible for diverse morphological and behavioral changes in human evolution. However, it does not predict whether a preference for cooked food evolved before or after the control of fire. This question is important because the greater the preference shown by a raw-food-eating hominid for the properties present in cooked food, the more easily cooking should have been adopted following the control of fire. Here we use great apes to model food preferences by Paleolithic hominids. We conducted preference tests with various plant and animal foods to determine whether great apes prefer food items raw or cooked. We found that several populations of captive apes tended to prefer their food cooked, though with important exceptions. These results suggest that Paleolithic hominids would likewise have spontaneously preferred cooked food to raw, exapting a pre-existing preference for high-quality, easily chewed foods onto these cooked items. The results, therefore, challenge the hypothesis that the control of fire preceded cooking by a significant period.

A Tale of Two Inlets: Tidal Currents at Two Adjacent Inlets in the Indian River Lagoon

Science.gov (United States)

Webb, B. M.; Weaver, R. J.

2012-12-01

The tidal currents and hydrography at two adjacent inlets of the Indian River Lagoon estuary (Florida) were recently measured using a personal watercraft-based coastal profiling system. Although the two inlets—Sebastian Inlet and Port Canaveral Inlet—are separated by only 60 km, their characteristics and dynamics are quite unique. While Sebastian Inlet is a shallow (~4 m), curved inlet with a free connection to the estuary, Port Canaveral Inlet is dominated by a deep (~13 m), straight ship channel and has limited connectivity to the Banana River through a sector gate lock. Underway measurements of tidal currents were obtained using a bottom tracking acoustic Doppler current profiler; vertical casts of hydrography were obtained with a conductivity-temperature-depth profiling instrument; and continuous underway measurements of surface water hydrography were made using a Portable SeaKeeper system. Survey transects were performed to elucidate the along-channel variability of tidal flows, which appears to be significant in the presence of channel curvature. Ebb and flood tidal currents in Sebastian Inlet routinely exceeded 2.5 m/s from the surface to the bed, and an appreciable phase lag exists between tidal stage and current magnitude. The tidal currents at Port Canaveral Inlet were much smaller (~0.2 m/s) and appeared to be sensitive to meteorological forcing during the study period. Although the lagoon has free connections to the ocean 145 km to the north and 45 km to the south, Sebastian Inlet likely drains much of the lagoon to its north, an area of ~550 sq. km.

Look who's cooking. Investigating the relationship between watching educational and edutainment TV cooking shows, eating habits and everyday cooking practices among men and women in Belgium.

Science.gov (United States)

De Backer, Charlotte J S; Hudders, Liselot

2016-01-01

Television (TV) cooking shows have evolved from focusing on educating to focusing on entertaining, as well. At present, educational TV cooking shows focus on the transfer of cooking knowledge and skills, whereas edutainment TV cooking shows focus on entertaining their viewers. Both types of shows are ongoing success stories. However, little is known regarding the shows' links with the cooking and eating habits of their audiences. Therefore, the current study investigates the relationship between watching an educational or edutainment TV cooking show and one's cooking and eating habits. Given public health concerns regarding the decline in cooking behaviors and the simultaneous increase in caloric intake from food outside the home, this study suggests a promising intervention. The results of a cross-sectional survey in Belgium (n = 845) demonstrate that the audiences of educational and edutainment TV cooking shows do not overlap. Although there is little connection between watching specific shows and eating behavior, the connection between watching shows and cooking behaviors varies across gender and age lines. Behaviors also differ depending on whether the viewer is watching an educational or edutainment cooking show. For example, men of all ages appear to cook more often if they watch an educational show. However, only older men (above 38 years) seem to cook more often if they watch an edutainment TV show. The results demonstrate that the relationship between watching TV cooking shows and cooking habits warrants further investigation. Copyright © 2015 Elsevier Ltd. All rights reserved.

Solar cooking

Science.gov (United States)

Over two billion people face fuel wood shortages, causing tremendous personal and environmental stress. Over 4 million people die prematurely from indoor air pollution. Solar cooking can reduce fuel wood consumption and indoor air pollution. Solar cooking has been practiced and published since th...

Variable geometry for supersonic mixed-compression inlets

Science.gov (United States)

Sorensen, N. E.; Latham, E. A.; Smeltzer, D. B.

1974-01-01

Study of two-dimensional and axisymmetric supersonic mixed-compression inlet systems has shown that the geometry of both systems can be varied to provide adequate transonic airflow to satisfy the airflow demand of most jet engines. Collapsing geometry systems for both types of inlet systems provide a generous amount of transonic airflow for any design Mach number inlet system. However, the mechanical practicality of collapsing centerbodies for axisymmetric inlet systems is doubtful. Therefore, translating centerbody axisymmetric inlets with auxiliary airflow systems to augment the transonic airflow capability are an attractive alternative. Estimates show that the capture mass-flow ratio at Mach number 1.0 can be increased approximately 0.20 for a very short axisymmetric inlet system designed for Mach number 2.37. With this increase in mass-flow ratio, even variable-cycle engine transonic airflow demand can be matched without oversizing the inlet at the design Mach number.

Validation of feasibility and quality of chicken breast meat cooked under various water-cooking conditions.

Science.gov (United States)

Chumngoen, Wanwisa; Chen, Hsin-Yi; Tan, Fa-Jui

2016-12-01

Under laboratory conditions, the qualities of boneless chicken breasts are commonly determined by placing them in a bag and cooking them in a water bath. The results are often applied as references for comparing the influences of cooking techniques. However, whether a sample cooked under this "laboratory" condition actually represents the meat cooked under the "real-life" condition in which meat is frequently cooked directly in water without packaging remains unclear. Whether the two cooking conditions lead to comparable results in meat quality should be determined. This study evaluated the influence of cooking conditions, including "placed-in-bag and cooked in a water bath (BC)" and "cooked directly in hot water (WC)" conditions, on the quality of chicken meat. The results reveal that BC samples had a longer cooking time. Deboned-and-skinless BC samples had a higher cooking loss and lower protein solubility (P < 0.01). BC samples with bone and skin had a higher lightness in both skin and muscle. No significant differences were observed in attributes, including shear force, collagen solubility, microstructures, redness, yellowness and descriptive sensory characteristics between treatments. Based on the results, considering the quality attributes that might be influenced, is critical when conducting relevant research. © 2016 Japanese Society of Animal Science.

Cooking rice in excess water reduces both arsenic and enriched vitamins in the cooked grain.

Science.gov (United States)

Gray, Patrick J; Conklin, Sean D; Todorov, Todor I; Kasko, Sasha M

2016-01-01

This paper reports the effects of rinsing rice and cooking it in variable amounts of water on total arsenic, inorganic arsenic, iron, cadmium, manganese, folate, thiamin and niacin in the cooked grain. We prepared multiple rice varietals both rinsed and unrinsed and with varying amounts of cooking water. Rinsing rice before cooking has a minimal effect on the arsenic (As) content of the cooked grain, but washes enriched iron, folate, thiamin and niacin from polished and parboiled rice. Cooking rice in excess water efficiently reduces the amount of As in the cooked grain. Excess water cooking reduces average inorganic As by 40% from long grain polished, 60% from parboiled and 50% from brown rice. Iron, folate, niacin and thiamin are reduced by 50-70% for enriched polished and parboiled rice, but significantly less so for brown rice, which is not enriched.

Influence of cooking method on arsenic retention in cooked rice related to dietary exposure.

Science.gov (United States)

Rahman, M Azizur; Hasegawa, H; Rahman, M Arifur; Rahman, M Mahfuzur; Miah, M A Majid

2006-10-15

Arsenic concentration in raw rice is not only the determinant in actual dietary exposure. Though there have been many reports on arsenic content in raw rice and different tissues of rice plant, little is known about arsenic content retained in cooked rice after being cooked following the traditional cooking methods employed by the people of arsenic epidemic areas. A field level experiment was conducted in Bangladesh to investigate the influence of cooking methods on arsenic retention in cooked rice. Rice samples were collected directly from a severely arsenic affected area and also from an unaffected area, to compare the results. Rice was cooked according to the traditional methods employed by the population of subjected areas. Arsenic concentrations were 0.40+/-0.03 and 0.58+/-0.12 mg/kg in parboiled rice of arsenic affected area, cooked with excess water and 1.35+/-0.04 and 1.59+/-0.07 mg/kg in gruel for BRRI dhan28 and BRRI hybrid dhan1, respectively. In non-parboiled rice, arsenic concentrations were 0.39+/-0.04 and 0.44+/-0.03 mg/kg in rice cooked with excess water and 1.62+/-0.07 and 1.74+/-0.05 mg/kg in gruel for BRRI dhan28 and BRRI hybrid dhan1, respectively. Total arsenic content in rice, cooked with limited water (therefore gruel was absorbed completely by rice) were 0.89+/-0.07 and 1.08+/-0.06 mg/kg (parboiled) and 0.75+/-0.04 and 1.09+/-0.06 mg/kg (non-parboiled) for BRRI dhan28 and BRRI hybrid dhan1, respectively. Water used for cooking rice contained 0.13 and 0.01 mg of As/l for contaminated and non-contaminated areas, respectively. Arsenic concentrations in cooked parboiled and non-parboiled rice and gruel of non-contaminated area were significantly lower (p<0.01) than that of contaminated area. The results imply that cooking of arsenic contaminated rice with arsenic contaminated water increases its concentration in cooked rice.

The energetic significance of cooking.

Science.gov (United States)

Carmody, Rachel N; Wrangham, Richard W

2009-10-01

While cooking has long been argued to improve the diet, the nature of the improvement has not been well defined. As a result, the evolutionary significance of cooking has variously been proposed as being substantial or relatively trivial. In this paper, we evaluate the hypothesis that an important and consistent effect of cooking food is a rise in its net energy value. The pathways by which cooking influences net energy value differ for starch, protein, and lipid, and we therefore consider plant and animal foods separately. Evidence of compromised physiological performance among individuals on raw diets supports the hypothesis that cooked diets tend to provide energy. Mechanisms contributing to energy being gained from cooking include increased digestibility of starch and protein, reduced costs of digestion for cooked versus raw meat, and reduced energetic costs of detoxification and defence against pathogens. If cooking consistently improves the energetic value of foods through such mechanisms, its evolutionary impact depends partly on the relative energetic benefits of non-thermal processing methods used prior to cooking. We suggest that if non-thermal processing methods such as pounding were used by Lower Palaeolithic Homo, they likely provided an important increase in energy gain over unprocessed raw diets. However, cooking has critical effects not easily achievable by non-thermal processing, including the relatively complete gelatinisation of starch, efficient denaturing of proteins, and killing of food borne pathogens. This means that however sophisticated the non-thermal processing methods were, cooking would have conferred incremental energetic benefits. While much remains to be discovered, we conclude that the adoption of cooking would have led to an important rise in energy availability. For this reason, we predict that cooking had substantial evolutionary significance.

Influence of cooking process on protein fractions in cooked ham and mortadella

Directory of Open Access Journals (Sweden)

G. Vonghia

2011-03-01

Full Text Available The mortadella is a pork meat sausage (in natural or artificial bowel accurately triturated and mixed with little backfat cubes, salt, sodium nitrate and nitrite, spices and peppercorns, and then cooked in oven for many hours. The cooked ham is obtained from an anatomically completed piece of meat; the working process provides the addiction of salt and spices, the brine, the bones removal, the churning and the pressing, so the cured meat is first packed in a mould provided for this purpose, then cooked and after cooled and packed. The meat cooking is the last step in the cooked sausage production technology, and let us obtain a stable and eatable product. The effect of the heat and the lenght of processing are the main responsibles for modifications in water- and salt-soluble protein fractions. Indeed myofibrils denature themselves after cooking and consequently their solubility decreases; particularly the denaturation begins over 30°C in the myosin chain, instead the actin solubility begins to decrease over 60°C, being the actin more stable than myosin (Barbieri et al., 1997...

Healthy Cooking Techniques

Science.gov (United States)

Healthy Lifestyle Nutrition and healthy eating Healthy-cooking techniques capture the flavor and nutrients of food without extra fat or salt. By Mayo Clinic Staff Healthy cooking doesn't mean that ...

Chronostratigraphic Analysis of Geomorphic Features within the Former Sinepuxent Inlet: A Wave-Dominated Tidal Inlet along Assateague Island, MD, USA

Science.gov (United States)

Seminack, C.; McBride, R.; Petruny, L. M.

2017-12-01

The former Sinepuxent Inlet, located along the mixed-energy, wave-dominated Assateague Island, MD-VA, USA, contains some of the most robust recurved-spit ridges along the span of the barrier island. In addition, this former tidal inlet exhibits a poorly developed flood-tidal delta containing at least two sets of curvilinear ridges known as "washarounds". Historical maps and nautical charts indicate that the former Sinepuxent Inlet was open from 1755 to 1832. However, previous studies conducted at the former Sinepuxent Inlet hypothesized that the site was exposed to episodic breaching events because of the extensive width of the former inlet throat, constrained by the northern and southern recurved-spit ridges. A total of 16 sediment cores, 10 optically stimulated luminescence (OSL) samples, and three 14C samples (mixed benthic foraminifera and eastern mud snail [Ilyanassa obsolete]) were collected from the former Sinepuxent Inlet to place morphostratigraphic units into a chronological context. Six OSL samples were collected from the northern and southern recurved-spit ridges at mean sea level (MSL) to constrain genesis ages. Southern recurved-spit ages varied more than their northern counterparts, ranging from 1640 to 1990 AD. The northern recurved-spit ridges varied in age from 1770 to 1900 AD. Two OSL samples collected from flood-tidal delta ridges yielded ages from 1680 to 2000 AD. In addition, two 14C samples collected at 128 and 101 cm below MSL within the inlet throat yielded ages between 1720 and post-1950 AD. Ultimately, these dates overlap with the inlet activity phase as indicated in historical documents. Conversely, two OSL samples (155 and 201 cm below MSL) and one 14C sample (134 cm below MSL) collected from the inlet throat returned ages between 760 and 1465 AD. The contrast in ages between the older inlet throat and subaerial ridge samples supports the hypothesis that the former Sinepuxent Inlet was reactivated numerous times. Thus, the three age

Inlet-engine matching for SCAR including application of a bicone variable geometry inlet. [Supersonic Cruise Aircraft Research

Science.gov (United States)

Wasserbauer, J. F.; Gerstenmaier, W. H.

1978-01-01

Airflow characteristics of variable cycle engines (VCE) designed for Mach 2.32 can have transonic airflow requirements as high as 1.6 times the cruise airflow. This is a formidable requirement for conventional, high performance, axisymmetric, translating centerbody mixed compression inlets. An alternate inlet is defined where the second cone of a two cone centerbody collapses to the initial cone angle to provide a large off-design airflow capability, and incorporates modest centerbody translation to minimize spillage drag. Estimates of transonic spillage drag are competitive with those of conventional translating centerbody inlets. The inlet's cruise performance exhibits very low bleed requirements with good recovery and high angle of attack capability.

MSR redesign and reconstruction at Indiana Michigan Power Company's Donald C. Cook Nuclear Power Plant, Unit 1

International Nuclear Information System (INIS)

Yarden, A.L.; Tam, C.W.; Benes, J.D.; Arnold, W.E.

1993-01-01

When Indiana Michigan Power Company's (I and M) 1089- MWe, PWR, Donald C. Cook Nuclear Plant, Unit 1, (Cook 1) in Bridgeman, Michigan went into commercial operation in late 1975, its turbine generator included two Moisture Separator Reheater (MSR) vessels. Each of these original MSRs contained, in addition to the moisture separation section, a single stage 2-pass reheater consisting of 5/8 inch O.D., finned CuNi tubes with main heating steam as an energy source. The enormous size of the tube bank, with a vertical orientation of its tubes' U-bends, led the designer to choose two separate headers for the inlet side and outlet side of the tube bank. Over the years, these 2-pass reheaters had deteriorated mechanically such that maintenance costs had increased considerably. Also, the MSR performance in terms of MWe gain, had fallen off as a result of a gradual reduction of both superheat and moisture separation efficiency. In 1990, these MSRs were totally reconstructed with inherently different 4-pass reheaters and upgraded moisture separation systems. The performance and other direct parameters of these newly retrofitted and improved MSRs have exceeded original design specifications, and their operational stability has improved markedly. This MSR reconstruction at Cook 1 is the first of its kind to include a 4-pass reheater in association with a nuclear turbine generator of this design. This paper highlights the problems and solutions associated respectively with the original reheaters in the Cook 1 MSRs and their recent redesign, reconstruction, and performance

Concentration of Umami Compounds in Pork Meat and Cooking Juice with Different Cooking Times and Temperatures.

Science.gov (United States)

Rotola-Pukkila, Minna K; Pihlajaviita, Seija T; Kaimainen, Mika T; Hopia, Anu I

2015-12-01

This study examined the concentrations of umami compounds in pork loins cooked at 3 different temperatures and 3 different lengths of cooking times. The pork loins were cooked with the sous vide technique. The free amino acids (FAAs), glutamic acid and aspartic acid; the 5'-nucleotides, inosine-5'-monophosphate (IMP) and adenosine-5'-monophosphate (AMP); and corresponding nucleoside inosine of the cooked meat and its released juice were determined by high-performance liquid chromatography. Under the experimental conditions used, the cooking temperature played a more important role than the cooking time in the concentration of the analyzed compounds. The amino acid concentrations in the meat did not remain constant under these experimental conditions. The most notable effect observed was that of the cooking temperature and the higher amino acid concentrations in the released juice of meat cooked at 80 °C compared with 60 and 70 °C. This is most likely due to the heat induced hydrolysis of proteins and peptides releasing water soluble FAAs from the meat into the cooking juice. In this experiment, the cooking time and temperature had no influence on the IMP concentrations observed. However, the AMP concentrations increased with the increasing temperature and time. This suggests that the choice of time and temperature in sous vide cooking affects the nucleotide concentration of pork meat. The Sous vide technique proved to be a good technique to preserve the cooking juice and the results presented here show that cooking juice is rich in umami compounds, which can be used to provide a savory or brothy taste. © 2015 Institute of Food Technologists®

46 CFR 121.220 - Cooking equipment.

Science.gov (United States)

2010-10-01

... 46 Shipping 4 2010-10-01 2010-10-01 false Cooking equipment. 121.220 Section 121.220 Shipping... SYSTEMS AND EQUIPMENT Cooking and Heating § 121.220 Cooking equipment. (a) Doors on a cooking appliance... cooking appliance must be installed to prevent movement in heavy seas. (c) For a grill or similar type of...

Coastal inlets and tidal basins

NARCIS (Netherlands)

De Vriend, H.J.; Dronkers, J.; Stive, M.J.F.; Van Dongeren, A.; Wang, J.H.

2002-01-01

lecture note: Tidal inlets and their associated basins (lagoons) are a common feature of lowland coasts all around the world. A significant part ofthe world's coastlines is formed by barrier island coasts, and most other tidal coasts are interrupted by estuaries and lagoon inlets. These tidal

Weatherization Apprenticeship Program

Energy Technology Data Exchange (ETDEWEB)

Watson, Eric J

2012-12-18

Weatherization improvement services will be provided to Native people by Native people. The proposed project will recruit, train and hire two full-time weatherization technicians who will improve the energy efficiency of homes of Alaska Natives/American Indians residing in the Indian areas, within the Cook Inlet Region of Alaska. The Region includes Anchorage as well as 8 small tribal villages: The Native Villages of Eklutna, Knik, Chickaloon, Seldovia, Ninilchik, Kenaitze, Salamatof, and Tyonek. This project will be a partnership between three entities, with Cook Inlet Tribal Council (CITC) as the lead agency: CITCA's Employment and Training Services Department, Cook Inlet Housing Authority and Alaska Works Partnership. Additionally, six of the eight tribal villages within the Cook Inlet Region of Alaska have agreed to work with the project in order to improve the energy efficiency of their tribally owned buildings and homes. The remaining three villages will be invited to participate in the establishment of an intertribal consortium through this project. Tribal homes and buildings within Anchorage fall under Cook Inlet Region, Inc. (CIRI) tribal authority.

Catalog of earthquake hypocenters at Redoubt Volcano and Mt. Spurr, Alaska: October 12, 1989 - December 31, 1990

Science.gov (United States)

Power, John A.; March, Gail D.; Lahr, John C.; Jolly, Arthur D.; Cruse, Gina R.

1993-01-01

The Alaska Volcano Observatory (AVO), a cooperative program of the U.S. Geological Survey, the Geophysical Institute of the University of Alaska, Fairbanks, and the Alaska Division of Geological and Geophysical Surveys, began a program of seismic monitoring at potentially active volcanoes in the Cook Inlet region in 1988. Seismic monitoring of this area was previously accomplished by two independent seismic networks operated by the U.S. Geological Survey (Northern Cook Inlet) and the Geophysical Institute (Southern Cook Inlet). In 1989 the AVO seismic program consisted of three small-aperture networks of six, five, and six stations on Mt. Spurr, Redoubt Volcano, and Augustine Volcano respectively. Thirty-five other stations were operated in the Cook Inlet region as part of the AVO program. During 1990 six additional stations were added to the Redoubt network in response to eruptive activity, and three stations were installed at Iliamna Volcano. The principal objectives of the AVO program have been the seismic surveillance of the Cook Inlet volcanoes and the investigation of seismic processes associated with active volcanism.

Energy-efficient cooking methods

Energy Technology Data Exchange (ETDEWEB)

De, Dilip K. [Department of Physics, University of Jos, P.M.B. 2084, Jos, Plateau State (Nigeria); Muwa Shawhatsu, N. [Department of Physics, Federal University of Technology, Yola, P.M.B. 2076, Yola, Adamawa State (Nigeria); De, N.N. [Department of Mechanical and Aerospace Engineering, The University of Texas at Arlington, Arlington, TX 76019 (United States); Ikechukwu Ajaeroh, M. [Department of Physics, University of Abuja, Abuja (Nigeria)

2013-02-15

Energy-efficient new cooking techniques have been developed in this research. Using a stove with 649{+-}20 W of power, the minimum heat, specific heat of transformation, and on-stove time required to completely cook 1 kg of dry beans (with water and other ingredients) and 1 kg of raw potato are found to be: 710 {+-}kJ, 613 {+-}kJ, and 1,144{+-}10 s, respectively, for beans and 287{+-}12 kJ, 200{+-}9 kJ, and 466{+-}10 s for Irish potato. Extensive researches show that these figures are, to date, the lowest amount of heat ever used to cook beans and potato and less than half the energy used in conventional cooking with a pressure cooker. The efficiency of the stove was estimated to be 52.5{+-}2 %. Discussion is made to further improve the efficiency in cooking with normal stove and solar cooker and to save food nutrients further. Our method of cooking when applied globally is expected to contribute to the clean development management (CDM) potential. The approximate values of the minimum and maximum CDM potentials are estimated to be 7.5 x 10{sup 11} and 2.2 x 10{sup 13} kg of carbon credit annually. The precise estimation CDM potential of our cooking method will be reported later.

Analyzing the Cooking Behavior of Sophomore Female Students : In relation to the ability for preparation of cooking

OpenAIRE

Imakawa, Shinji

2012-01-01

The aim of this study was to clarify the Dandori-ryoku (the ability for preparation in cooking) by analyzing the practical cooking behavior of sophomore female students. Ten sophomore female students were participated in the experiment to cook three kinds of food (cooking rice, making miso soup and fried vegetables). The behavior of the participants during cooking were videotaped and analyzed in detail later especially in relation to Dandori-ryoku. Such behaviors as “starting from cooking ric...

Butter, margarine, and cooking oils

Science.gov (United States)

... gov/ency/patientinstructions/000095.htm Butter, margarine, and cooking oils To use the sharing features on this ... these oils when possible. What to Use When Cooking When you cook, solid margarine or butter is ...

Increased levels of oxidative DNA damage attributable to cooking-oil fumes exposure among cooks.

Science.gov (United States)

Ke, Yuebin; Cheng, Jinquan; Zhang, Zhicheng; Zhang, Renli; Zhang, Zhunzhen; Shuai, Zhihong; Wu, Tangchun

2009-07-01

Previous investigations have indicated that cooks are exposed to polycyclic aromatic hydrocarbons (PAHs) from cooking-oil fumes. However, Emission of PAH and their carcinogenic potencies from cooking oil fumes sources have not been investigated among cooks. To investigate the urinary excretion of a marker for oxidative DNA damage, 8-hydroxydeoxyguanosine (8-OHdG), in different groups of cooks and different exposure groups, and to study the association between 8-OHdG and 1-hydroxypyrene(1-OHP), a biological marker for PAH exposure. Urine samples were collected from different groups of cooks (n = 86) and from unexposed controls (n = 36); all were male with similar age and smoking habits. The health status, occupational history, smoking, and alcohol consumption 24 h prior to sampling was estimated from questionnaires. The urine samples were frozen for later analyses of 8-OHdG and 1-OHP levels by high-performance liquid chromatography. Excretion in urine of 8-OHdG was similar for controls (mean 1.2micromol/mol creatinine, n = 36), and for those who had been in the kitchen with an exhaust-hood operating (mean 1.5micromol/mol creatinine, n = 45). Cooks exposed to cooking-oil fumes without exhaust-hood operation had significantly increased excretion of 8-OHdG (mean 2.3micromol/mol creatinine, n = 18), compared with controls. The urinary levels of ln 1-OHP and ln 8-OHdG were still significantly correlated in a multiple regression analysis. The results indicate that exposure to PAH or possibly other compounds in cooking-oil fumes may cause oxidative DNA damage.

Reconstruction of paleo-inlet dynamics using sedimentologic analyses, geomorphic features, and benthic foraminiferal assemblages: former ephemeral inlets of Cedar Island, Virginia, USA

Science.gov (United States)

McBride, R.; Wood, E. T.

2017-12-01

Cedar Island, VA is a low-profile, washover-dominated barrier island that has breached at least three times in the past sixty years. Cedar Island Inlet, a former wave-dominated tidal inlet, was open for the following time periods: 1) 1956-1962, 2) 1992-1997, and 3) 1998-2007. Air photos, satellite imagery, and geomorphic features (i.e., relict flood tidal deltas, recurved-spit ridges) record the spatial and temporal extent of the three ephemeral inlets. Based on three sediment vibracores, benthic foraminiferal and sedimentologic analyses offer high resolution insights of inlet dynamics and lifecycle evolution. Four foraminiferal biofacies are completely dominated by Elphidium excavatum (54-100%) and contain unique assemblages of accessory species based on cluster analyses: tidal inlet floor (low abundance estuarine and shelf species; 23% Haynesina germanica); flood tidal delta/inlet fill (high abundance estuarine and shelf species; 2% Buccella frigida, 2% Ammonia parkinsoniana, and 2% Haynesina germanica); high-energy inlet fill (low abundance, low diversity shelf species; 9% Elphidium gunteri); and washover/beach/aeolian (low abundance, predominantly shelf species; 3% Buccella frigida and 3% Ammonia parkinsoniana). The estuarine biofacies is barren of all foraminifera. Grain size trends indicate a first order coarsening-upward succession with second order coarsening- and fining-upwards packages in inlet throat deposits, while a first order fining-upward succession is observed in flood tidal delta deposits with two second order coarsening-upward packages in the proximal flood tidal delta. Contrary to typical wave-dominated tidal inlets that open, migrate laterally in the direction of net longshore transport, and close, the 1998-2007 tidal inlet, and possibly the 1956-1962 inlet, migrated laterally and rotated, whereas the 1992-1997 inlet remained stationary and did not rotate. In the vicinity of the vibracores, preserved deposits are attributed to the 1956-1962 and

Influence of infrared final cooking on polycyclic aromatic hydrocarbon formation in ohmically pre-cooked beef meatballs.

Science.gov (United States)

Kendirci, Perihan; Icier, Filiz; Kor, Gamze; Onogur, Tomris Altug

2014-06-01

Effects of infrared cooking on polycyclic aromatic hydrocarbon (PAH) formation in ohmically pre-cooked beef meatballs were investigated. Samples were pre-cooked in a specially designed-continuous type ohmic cooking at a voltage gradient of 15.26V/cm for 92s. Infrared cooking was applied as a final cooking method at different combinations of heat fluxes (3.706, 5.678, 8.475kW/m(2)), application distances (10.5, 13.5, 16.5cm) and application durations (4, 8, 12min). PAHs were analyzed by using high performance liquid chromatography (HPLC) equipped with a fluorescence detector. The total PAH levels were detected to be between 4.47 and 64μg/kg. Benzo[a] pyrene (B[a]P) and PAH4 (sum of B[a]P, chrysene (Chr), benzo[a]anthracene (B[a]A) and benzo[b]fluoranthene (B[b]F)) levels detected in meatballs were below the EC limits. Ohmic pre-cooking followed by infrared cooking may be regarded as a safe cooking procedure of meatballs from a PAH contamination point of view. Copyright © 2014 Elsevier Ltd. All rights reserved.

9 CFR 315.2 - Carcasses and parts passed for cooking; utilization for food purposes after cooking.

Science.gov (United States)

2010-01-01

... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Carcasses and parts passed for cooking; utilization for food purposes after cooking. 315.2 Section 315.2 Animals and Animal Products FOOD SAFETY AND... PARTS PASSED FOR COOKING § 315.2 Carcasses and parts passed for cooking; utilization for food purposes...

Influence of pre-cooking protein paste gelation conditions and post-cooking gel storage conditions on gel texture.

Science.gov (United States)

Paker, Ilgin; Matak, Kristen E

2016-01-15

Gelation conditions affect the setting of myofibrillar fish protein gels. Therefore the impact of widely applied pre-cooking gelation time/temperature strategies and post-cooking period on the texture and color of final protein gels was determined. Four pre-cooking gelation strategies (no setting time, 30 min at 25 °C, 1 h at 40 °C or 24 h at 4 °C) were applied to protein pastes (fish protein concentrate and standard functional additives). After cooking, texture and color were analyzed either directly or after 24 h at 4 °C on gels adjusted to 25 °C. No-set gels were harder, gummier and chewier (P cooking. Gel-setting conditions had a greater (P cooking stored gels in texture and color, depending on the pre-cooking gelation strategy. Pre-cooking gelation conditions will affect final protein gel texture and color, with gel stability benefiting from a gel-setting period. However, post-cooking storage may have a greater impact on final gels, with textural attributes becoming more consistent between all samples. © 2015 Society of Chemical Industry.

Performance study for inlet installations

Science.gov (United States)

Bingaman, Donald C.

1992-01-01

A conceptual design trade study was conducted by McDonnell Aircraft Company (MCAIR) and NASA LARC PAB to determine the impact of inlet design features incorporated for reduced detectability on inlet performance, weight, and cost, for both fighter and attack-type aircraft. Quality Function Deployment (QFD) techniques were used to prioritize trade study issues, and select 'best' air induction system configurations for each of two notional aircraft, the Multi-Role Fighter (MRF) and the Advanced Medium Attack (AMA) bomber. Database deficiencies discovered in the trade study process were identified, and technology roadmaps were developed to address these deficiencies. Finally, two high speed inlet wind tunnel model concepts were developed for follow-on wind tunnel investigations.

Investigation on inlet recirculation characteristics of double suction centrifugal compressor with unsymmetrical inlet

Science.gov (United States)

Yang, Ce; Wang, Yingjun; Lao, Dazhong; Tong, Ding; Wei, Longyu; Liu, Yixiong

2016-08-01

The inlet recirculation characteristics of double suction centrifugal compressor with unsymmetrical inlet structures were studied in numerical method, mainly focused on three issues including the amounts and differences of the inlet recirculation in different working conditions, the circumferential non-uniform distributions of the inlet recirculation, the recirculation velocity distributions of the upstream slot of the rear impeller. The results show that there are some differences between the recirculation of the front impeller and that of the rear impeller in whole working conditions. In design speed, the recirculation flow rate of the rear impeller is larger than that of the front impeller in the large flow range, but in the small flow range, the recirculation flow rate of the rear impeller is smaller than that of the front impeller. In different working conditions, the recirculation velocity distributions of the front and rear impeller are non-uniform along the circumferential direction and their non-uniform extents are quite different. The circumferential non-uniform extent of the recirculation velocity varies with the working conditions change. The circumferential non-uniform extent of the recirculation velocity of front impeller and its distribution are determined by the static pressure distribution of the front impeller, but that of the rear impeller is decided by the coupling effects of the inlet flow distortion of the rear impeller, the circumferential unsymmetrical distribution of the upstream slot and the asymmetric structure of the volute. In the design flow and small flow conditions, the recirculation velocities at different circumferential positions of the mean line of the upstream slot cross-section of the rear impeller are quite different, and the recirculation velocities distribution forms at both sides of the mean line are different. The recirculation velocity distributions in the cross-section of the upstream slot depend on the static pressure

46 CFR 184.220 - Cooking equipment.

Science.gov (United States)

2010-10-01

... 46 Shipping 7 2010-10-01 2010-10-01 false Cooking equipment. 184.220 Section 184.220 Shipping...) VESSEL CONTROL AND MISCELLANEOUS SYSTEMS AND EQUIPMENT Cooking and Heating § 184.220 Cooking equipment. (a) Doors on a cooking appliance must be provided with hinges and locking devices to prevent...

Cognitive capacities for cooking in chimpanzees.

Science.gov (United States)

Warneken, Felix; Rosati, Alexandra G

2015-06-22

The transition to a cooked diet represents an important shift in human ecology and evolution. Cooking requires a set of sophisticated cognitive abilities, including causal reasoning, self-control and anticipatory planning. Do humans uniquely possess the cognitive capacities needed to cook food? We address whether one of humans' closest relatives, chimpanzees (Pan troglodytes), possess the domain-general cognitive skills needed to cook. Across nine studies, we show that chimpanzees: (i) prefer cooked foods; (ii) comprehend the transformation of raw food that occurs when cooking, and generalize this causal understanding to new contexts; (iii) will pay temporal costs to acquire cooked foods; (iv) are willing to actively give up possession of raw foods in order to transform them; and (v) can transport raw food as well as save their raw food in anticipation of future opportunities to cook. Together, our results indicate that several of the fundamental psychological abilities necessary to engage in cooking may have been shared with the last common ancestor of apes and humans, predating the control of fire. © 2015 The Author(s) Published by the Royal Society. All rights reserved.

9 CFR 166.7 - Cooking standards.

Science.gov (United States)

2010-01-01

... 9 Animals and Animal Products 1 2010-01-01 2010-01-01 false Cooking standards. 166.7 Section 166.7... HEALTH PROTECTION SWINE HEALTH PROTECTION General Provisions § 166.7 Cooking standards. (a) Garbage shall...) Garbage shall be agitated during cooking, except in steam cooking equipment, to ensure that the prescribed...

Future Smart Cooking Machine System Design

Directory of Open Access Journals (Sweden)

Dewi Agushinta R.

2013-11-01

Full Text Available There are many tools make human task get easier. Cooking has become a basic necessity for human beings, since food is one of basic human needs. Until now, the cooking equipment being used is still a hand tool. However everyone has slightly high activity. The presence of cooking tools that can do the cooking work by itself is now necessary. Future Smart Cooking Machine is an artificial intelligence machine that can do cooking work automatically. With this system design, the time is minimized and the ease of work is expected to be achieved. The development of this system is carried out with System Development Life Cycle (SDLC methods. Prototyping method used in this system is a throw-away prototyping approach. At the end of this research there will be produced a cooking machine system design including physical design engine and interface design.

Cooking utensils and nutrition

Science.gov (United States)

... this page: //medlineplus.gov/ency/article/002461.htm Cooking utensils and nutrition To use the sharing features on this page, please enable JavaScript. Cooking utensils can have an effect on your nutrition. ...

Soup Cooking by Thermal Insulation Method

OpenAIRE

佐藤, 辰江; 根本, 勢子; サトウ, タツエ; ネモト, セイコ; TATSUE, SATO; SEIKO, NEMOTO

1992-01-01

In order to examine the thermal insulation method of soup cooking, we cooked two kinds of soup. The soup cooked by thermal insulation method was compared with the soup cooked by standard boiling method. ln sensory test, it was more aromatic and palatable than the soup by boiling, and some panels commented that it was rather mild. The measured values of pH, specific gravity, acidity and amount of dry weight of souble solids, total-N, formal-N of the soup cooked by the two methods mentioned abo...

Sediment Budget Analysis; Masonboro Inlet, North Carolina

Science.gov (United States)

2017-08-15

ER D C/ CH L TR -1 7- 13 Regional Sediment Management (RSM) Program Sediment Budget Analysis; Masonboro Inlet, North Carolina Co as ta...ERDC/CHL TR-17-13 August 2017 Sediment Budget Analysis; Masonboro Inlet, North Carolina Kevin B. Conner U.S. Army Engineer District, Wilmington P...Engineers Washington, DC 20314-1000 Under Project 454632, “Sediment Budget Analysis, Masonboro Inlet, NC” ERDC/CHL TR-17-13 ii Abstract A

Condensed tannins in traditional wet-cooked and modern extrusion-cooked sorghum porridges

CSIR Research Space (South Africa)

Dlamini, NR

2009-07-01

Full Text Available the quantity and profile of condensed tannins in traditional wet-cooked and modern ready-to-eat extrusion-cooked sorghum porridges. CT were analyzed using normal-phase HPLC with fluorescence detection and their content was compared to CT and total phenols...

Hypersonic Combustor Model Inlet CFD Simulations and Experimental Comparisons

Science.gov (United States)

Venkatapathy, E.; TokarcikPolsky, S.; Deiwert, G. S.; Edwards, Thomas A. (Technical Monitor)

1995-01-01

Numerous two-and three-dimensional computational simulations were performed for the inlet associated with the combustor model for the hypersonic propulsion experiment in the NASA Ames 16-Inch Shock Tunnel. The inlet was designed to produce a combustor-inlet flow that is nearly two-dimensional and of sufficient mass flow rate for large scale combustor testing. The three-dimensional simulations demonstrated that the inlet design met all the design objectives and that the inlet produced a very nearly two-dimensional combustor inflow profile. Numerous two-dimensional simulations were performed with various levels of approximations such as in the choice of chemical and physical models, as well as numerical approximations. Parametric studies were conducted to better understand and to characterize the inlet flow. Results from the two-and three-dimensional simulations were used to predict the mass flux entering the combustor and a mass flux correlation as a function of facility stagnation pressure was developed. Surface heat flux and pressure measurements were compared with the computed results and good agreement was found. The computational simulations helped determine the inlet low characteristics in the high enthalpy environment, the important parameters that affect the combustor-inlet flow, and the sensitivity of the inlet flow to various modeling assumptions.

Applying Creativity Research to Cooking

Science.gov (United States)

Beghetto, Ronald A.; Kaufman, James C.; Hatcher, Ryan

2016-01-01

What, if any, benefit might there be to applying creativity research to cooking? The purpose of this paper was to address this question. Specifically, we draw on concepts and theories from creativity research to help clarify what is meant by creative cooking. This includes exploring creative cooking through the lens of the 4-C and Propulsion…

Cooking and palatability traits of beef longissimus steaks cooked with a belt grill or an open hearth electric broiler.

Science.gov (United States)

Wheeler, T L; Shackelford, S D; Koohmaraie, M

1998-11-01

The objective of this experiment was to compare the effects of belt grill and Open Hearth electric broiler cookery on palatability and cooking traits of longissimus steaks. The longissimus thoracis from carcasses of grain-fed steers or heifers was used. Duplicate measurements were made for Warner-Bratzler shear force at 3 and at 14 d after slaughter (n = 180) and trained sensory evaluation at 14 d after slaughter (n = 91) using both cooking methods. Belt grill-cooked samples had lower (P<.01) percentage of cooking losses (21.5 vs 25.8%) and higher (P<.01) shear force values (4.6 vs 4.3 kg) than electric broiler-cooked samples. Repeatability of duplicate measurements was higher for cooking losses (.58 vs .23) and shear force values (.85 vs .64) for belt grill than for electric broiler cooked samples. Belt grilled steaks had lower (P<.01) cooking losses (20.2 vs 29.8%); higher (P<.01) tenderness (7.0 vs 6.7) and juiciness (6.0 vs 5.1); and lower (P<.02) connective tissue amount (7.7 vs 7.8), beef flavor intensity (5.0 vs 5.1), and off-flavor (3.2 vs 3.3) ratings than steaks cooked with the electric broiler. Belt grill cooking increased the repeatability of duplicate sensory measurements for tenderness (.87 vs .71), connective tissue amount (.66 vs .30), and juiciness (.51 vs .08) ratings, and cooking losses (.63 vs .18) compared with cooking with the electric broiler. Belt grill cooking increased the precision for measurements of cooking, Warner-Bratzler shear force, and palatability traits of beef longissimus thoracis.

Low-temperature cooking of beef

DEFF Research Database (Denmark)

Mortensen, Louise Mørch

. The third group showed a different behaviour; in this group time and temperature worked in different directions. Thus, the results showed three dominant behaviours in sensory properties. Two sensory properties, tenderness and juiciness, are very important in cooked meat according to both consumers and chefs......Molecular gastronomy is a new scientific field concerned with domestic and restaurant cooking, perception of food, and other factors relevant for cooking and meals. Most available gastronomic knowledge is based on experience and handed-down procedures from cookbooks and recipes. This inductive way......-time sous-vide-cooking of meat. This method is increasingly used, especially in high-end restaurants, where it receives much praise from leading chefs worldwide. Sous-vide-cooking uses vacuum-packaging of the meat and preparation in thermostated water-baths at temperatures between 54°C and 65°C for periods...

Wave-driven fluxes through New River Inlet, NC

Science.gov (United States)

Wargula, A.; Raubenheimer, B.; Elgar, S.

2012-12-01

The importance of wave forcing to inlet circulation is examined using observations of waves, water levels, and currents collected in and near New River Inlet, NC during April and May, 2012. A boat-mounted system was used to measure current profiles along transects across the inlet mouth during three 14-hr periods, providing information on cross-inlet current structure, as well as discharge. Additionally, an array of 13 colocated pressure gages and profilers were deployed along 2 km of the inlet channel (5 to 10 m water depths) and ebb shoal channel (2 to 3 m water depths) and 19 colocated pressure gages and acoustic Doppler velocimeters were deployed across and offshore of the ebb shoal (1 to 5 m water depths) (Figure 1). The inlet is well mixed and tidal currents ranged from +/- 1.5 m/s, maximum discharge rates at peak ebb and flood were about 700 to 900 m3/s, offshore significant wave heights Hsig were 0.5 to 2.5 m, and wind speeds ranged from 0 to 14 m/s. Time-integrated residual discharge over semi-diurnal tidal cycles with similar ranges was ebb dominant during calm conditions (May 11, net out-of-inlet discharge ~ 55 m3, Hsig ~ 0.5 m, NW winds ~ 3 m/s) and flood dominant during stormier conditions (May 14, net into-inlet discharge ~ 15 m3, Hsig ~ 1.2 m, S winds ~ 6.5 m/s). Low-pass filtered in situ profiler data suggest wave-forcing affects the fluxes into and out of the inlet. The observations will be used to examine the momentum balance governing the temporal and cross-inlet (channel vs. shoal) variation of these fluxes, as well as the effect of waves on ebb and flood flow dominance. Funding provided by the Office of Naval Research and a National Security Science and Engineering Faculty Fellowship.; Figure 1: Google Earth image of New River Inlet, NC. Colors are depth contours (scale on the right, units are m relative to mean sea level) and symbols are locations of colocated current meters and pressure gages.

Unstart Coupling Mechanism Analysis of Multiple-Modules Hypersonic Inlet

Directory of Open Access Journals (Sweden)

Jichao Hu

2013-01-01

Full Text Available The combination of multiplemodules in parallel manner is an important way to achieve the much higher thrust of scramjet engine. For the multiple-modules scramjet engine, when inlet unstarted oscillatory flow appears in a single-module engine due to high backpressure, how to interact with each module by massflow spillage, and whether inlet unstart occurs in other modules are important issues. The unstarted flowfield and coupling characteristic for a three-module hypersonic inlet caused by center module II and side module III were, conducted respectively. The results indicate that the other two hypersonic inlets are forced into unstarted flow when unstarted phenomenon appears on a single-module hypersonic inlet due to high backpressure, and the reversed flow in the isolator dominates the formation, expansion, shrinkage, and disappearance of the vortexes, and thus, it is the major factor of unstart coupling of multiple-modules hypersonic inlet. The coupling effect among multiple modules makes hypersonic inlet be more likely unstarted.

Unstart coupling mechanism analysis of multiple-modules hypersonic inlet.

Science.gov (United States)

Hu, Jichao; Chang, Juntao; Wang, Lei; Cao, Shibin; Bao, Wen

2013-01-01

The combination of multiplemodules in parallel manner is an important way to achieve the much higher thrust of scramjet engine. For the multiple-modules scramjet engine, when inlet unstarted oscillatory flow appears in a single-module engine due to high backpressure, how to interact with each module by massflow spillage, and whether inlet unstart occurs in other modules are important issues. The unstarted flowfield and coupling characteristic for a three-module hypersonic inlet caused by center module II and side module III were, conducted respectively. The results indicate that the other two hypersonic inlets are forced into unstarted flow when unstarted phenomenon appears on a single-module hypersonic inlet due to high backpressure, and the reversed flow in the isolator dominates the formation, expansion, shrinkage, and disappearance of the vortexes, and thus, it is the major factor of unstart coupling of multiple-modules hypersonic inlet. The coupling effect among multiple modules makes hypersonic inlet be more likely unstarted.

Cognitive capacities for cooking in chimpanzees

OpenAIRE

Warneken, Felix; Rosati, Alexandra G.

2015-01-01

The transition to a cooked diet represents an important shift in human ecology and evolution. Cooking requires a set of sophisticated cognitive abilities, including causal reasoning, self-control and anticipatory planning. Do humans uniquely possess the cognitive capacities needed to cook food? We address whether one of humans' closest relatives, chimpanzees (Pan troglodytes), possess the domain-general cognitive skills needed to cook. Across nine studies, we show that chimpanzees: (i) prefer...

CFD Models of a Serpentine Inlet, Fan, and Nozzle

Science.gov (United States)

Chima, R. V.; Arend, D. J.; Castner, R. S.; Slater, J. W.; Truax, P. P.

2010-01-01

Several computational fluid dynamics (CFD) codes were used to analyze the Versatile Integrated Inlet Propulsion Aerodynamics Rig (VIIPAR) located at NASA Glenn Research Center. The rig consists of a serpentine inlet, a rake assembly, inlet guide vanes, a 12-in. diameter tip-turbine driven fan stage, exit rakes or probes, and an exhaust nozzle with a translating centerbody. The analyses were done to develop computational capabilities for modeling inlet/fan interaction and to help interpret experimental data. Three-dimensional Reynolds averaged Navier-Stokes (RANS) calculations of the fan stage were used to predict the operating line of the stage, the effects of leakage from the turbine stream, and the effects of inlet guide vane (IGV) setting angle. Coupled axisymmetric calculations of a bellmouth, fan, and nozzle were used to develop techniques for coupling codes together and to investigate possible effects of the nozzle on the fan. RANS calculations of the serpentine inlet were coupled to Euler calculations of the fan to investigate the complete inlet/fan system. Computed wall static pressures along the inlet centerline agreed reasonably well with experimental data but computed total pressures at the aerodynamic interface plane (AIP) showed significant differences from the data. Inlet distortion was shown to reduce the fan corrected flow and pressure ratio, and was not completely eliminated by passage through the fan

Studies on Tasar Cocoon Cooking Using Permeation Method

Science.gov (United States)

Javali, Uday C.; Malali, Kiran B.; Ramya, H. G.; Naik, Subhas V.; Padaki, Naveen V.

2018-02-01

Cocoon cooking is an important process before reeling of tasar silk yarn. Cooking ensures loosening of the filaments in the tasar cocoons thereby easing the process of yarn withdrawal during reeling process. Tasar cocoons have very hard shell and hence these cocoons need chemical cooking process to loosen the silk filaments. Attempt has been made in this article to study the effect of using vacuum permeation chamber for tasar cocoon cooking in order to reduce the cooking time and improve the quality of tasar silk yarn. Vacuum assisted permeation cooking method has been studied in this article on tasar daba cocoons for cooking efficiency, deflossing and reelability. Its efficiency has been evaluated with respect to different cooking methods viz, traditional and open pan cooking methods. The tasar silk produced after reeling process has been tested for fineness, strength and cohesion properties. Results indicate that permeation method of tasar cooking ensures uniform cooking with higher efficiency along with better reeling performance and improved yarn properties.

Brazos Santiago Inlet, Texas, Shoaling Study

Science.gov (United States)

2018-02-01

Development Center 3909 Halls Ferry Road Vicksburg, MS 39180-6199 Final report Approved for public release; distribution is unlimited. Prepared...focus of this study was to understand the shoaling process in the BSI and to suggest sand management alternatives to reduce inlet maintenance ...Santiago Inlet Entrance Channel maintenance dredging quantities (normal distribution). ........................................................ 20

Inlet Trade Study for a Low-Boom Aircraft Demonstrator

Science.gov (United States)

Heath, Christopher M.; Slater, John W.; Rallabhandi, Sriram K.

2016-01-01

Propulsion integration for low-boom supersonic aircraft requires careful inlet selection, placement, and tailoring to achieve acceptable propulsive and aerodynamic performance, without compromising vehicle sonic boom loudness levels. In this investigation, an inward-turning streamline-traced and axisymmetric spike inlet are designed and independently installed on a conceptual low-boom supersonic demonstrator aircraft. The airframe was pre-shaped to achieve a target ground under-track loudness of 76.4 PLdB at cruise using an adjoint-based design optimization process. Aircraft and inlet performance characteristics were obtained by solution of the steady-state Reynolds-averaged Navier-Stokes equations. Isolated cruise inlet performance including total pressure recovery and distortion were computed and compared against installed inlet performance metrics. Evaluation of vehicle near-field pressure signatures, along with under- and off-track propagated loudness levels is also reported. Results indicate the integrated axisymmetric spike design offers higher inlet pressure recovery, lower fan distortion, and reduced sonic boom. The vehicle with streamline-traced inlet exhibits lower external wave drag, which translates to a higher lift-to-drag ratio and increased range capability.

46 CFR 169.703 - Cooking and heating.

Science.gov (United States)

2010-10-01

... 46 Shipping 7 2010-10-01 2010-10-01 false Cooking and heating. 169.703 Section 169.703 Shipping... Control, Miscellaneous Systems, and Equipment § 169.703 Cooking and heating. (a) Cooking and heating... cooking, heating or lighting is prohibited on all vessels. (c) The use of liquefied petroleum gas (LPG) or...

Perspectives on learning to cook and public support for cooking education policies in the United States: A mixed methods study.

Science.gov (United States)

Wolfson, Julia A; Frattaroli, Shannon; Bleich, Sara N; Smith, Katherine Clegg; Teret, Stephen P

2017-01-01

Declines in cooking skills in the United States may contribute to poor diet quality and high obesity rates. Little is known about how Americans learn to cook or their support for cooking education policies. The objective of this study was to examine how Americans learn to cook, attributions of responsibility for teaching children how to cook, and public support for policies to teach cooking skills. We used a concurrent, triangulation mixed-methods design that combined qualitative focus group data (from 7 focus groups in Baltimore, MD (N = 53)) with quantitative survey data from a nationally representative, web-based survey (N = 1112). We analyzed focus group data (using grounded theory) and survey data (using multivariable logistic regression). We find that relatively few Americans learn to cook from formal instruction in school or community cooking classes; rather, they primarily learn from their parents and/or by teaching themselves using cookbooks, recipe websites or by watching cooking shows on television. While almost all Americans hold parents and other family members responsible for teaching children how to cook, a broad majority of the public supports requiring cooking skills to be taught in schools either through existing health education (64%) or through dedicated home economics courses (67%). Slightly less than half of all Americans (45%) support increasing funding for cooking instruction for participants in the Supplemental Nutrition Assistance Program (SNAP). Broad public support for teaching cooking skills in schools suggests that schools are one promising avenue for policy action. However, school-based strategies should be complemented with alternatives that facilitate self-learning. More research is needed to identify effective means of teaching and disseminating the key cooking skills and knowledge that support healthy eating. Copyright © 2016 Elsevier Ltd. All rights reserved.

Cook It Up! A community-based cooking program for at-risk youth: overview of a food literacy intervention

Directory of Open Access Journals (Sweden)

Thomas Heather MC

2011-11-01

Full Text Available Abstract Background In Canada, there are limited occasions for youth, and especially at-risk youth, to participate in cooking programs. The paucity of these programs creates an opportunity for youth-focused cooking programs to be developed, implemented, and evaluated with the goal of providing invaluable life skills and food literacy to this potentially vulnerable group. Thus, an 18-month community-based cooking program for at-risk youth was planned and implemented to improve the development and progression of cooking skills and food literacy. Findings This paper provides an overview of the rationale for and implementation of a cooking skills intervention for at-risk youth. The manuscript provides information about the process of planning and implementing the intervention as well as the evaluation plan. Results of the intervention will be presented elsewhere. Objectives of the intervention included the provision of applied food literacy and cooking skills education taught by local chefs and a Registered Dietitian, and augmented with fieldtrips to community farms to foster an appreciation and understanding of food, from 'gate to plate'. Eight at-risk youth (five girls and three boys, mean age = 14.6 completed the intervention as of November 2010. Pre-test cooking skills assessments were completed for all participants and post-test cooking skills assessments were completed for five of eight participants. Post intervention, five of eight participants completed in-depth interviews about their experience. Discussion The Cook It Up! program can provide an effective template for other agencies and researchers to utilize for enhancing existing programs or to create new applied cooking programs for relevant vulnerable populations. There is also a continued need for applied research in this area to reverse the erosion of cooking skills in Canadian society.

Factors influencing internal color of cooked meats.

Science.gov (United States)

Suman, Surendranath P; Nair, Mahesh N; Joseph, Poulson; Hunt, Melvin C

2016-10-01

This manuscript overviews the pertinent research on internal color of uncured cooked meats, biochemical processes involved in meat cookery, and fundamental mechanisms governing myoglobin thermal stability. Heat-induced denaturation of myoglobin, responsible for the characteristic dull-brown color of cooked meats, is influenced by a multitude of endogenous (i.e., pH, muscle source, species, redox state) and exogenous (i.e., packaging, ingredients, storage) factors. The interactions between these factors critically influence the internal cooked color and can confuse the consumers, who often perceive cooked color to be a reliable indicator for doneness and safety. While certain phenomena in cooked meat color are cosmetic in nature, others can mislead consumers and result in foodborne illnesses. Research in meat color suggests that processing technologies and cooking practices in industry as well as households influence the internal cooked color. Additionally, the guidelines of many international public health and regulatory authorities recommend using meat thermometers to determine safe cooking endpoint temperature and to ensure product safety. Copyright © 2016 Elsevier Ltd. All rights reserved.

Usability analysis of industrial cooking equipment.

Science.gov (United States)

Calado, Alexana Vilar Soares; Soares, Marcelo Márcio

2012-01-01

This paper refers to the comparative study of the equipment used for cooking in commercial of kitchens restaurants that use the system of traditional cooking and those ones which use the system called smart cooking (combination oven). The study investigates the usability issues concerning to the two systems, analyzing comparatively the aspects related to anthropometry, dimensional variables, the use of the product and also the product safety, as well as issues of information related to operation of the new concepts of cooking in intelligent systems.

Importance of cooking skills for balanced food choices.

Science.gov (United States)

Hartmann, Christina; Dohle, Simone; Siegrist, Michael

2013-06-01

A cooking skill scale was developed to measure cooking skills in a European adult population, and the relationship between cooking skills and the frequency of consumption of various food groups were examined. Moreover, it was determined which sociodemographic and psychological variables predict cooking skills. The data used in the present study are based on the first (2010) and second (2011) surveys of a yearly paper-and-pencil questionnaire (Swiss Food Panel). Data from 4436 participants (47.2% males) with a mean age of 55.5 years (SD=14.6, range 21-99) were available for analysis. The cooking skills scale was validated using a test-retest analysis, confirming that this new scale is a reliable and consistent instrument. Cooking enjoyment was the most important predictor for cooking skills, especially for men. Women had higher cooking skills in all age groups. Cooking skills correlated positively with weekly vegetable consumption, but negatively with weekly convenience food consumption frequency, even while holding the effect of health consciousness related to eating constant. In summary, cooking skills may help people to meet nutrition guidelines in their daily nutrition supply. They allow people to make healthier food choices. It is, therefore, important to teach children and teenagers how to cook and to encourage them to develop their cooking skills. Copyright © 2013 Elsevier Ltd. All rights reserved.

Reconstruction of core inlet temperature distribution by cold leg temperature measurements

International Nuclear Information System (INIS)

Saarinen, S.; Antila, M.

2010-01-01

The reduced core of Loviisa NPP contains 33 thermocouple measurements measuring the core inlet temperature. Currently, these thermocouple measurements are not used in determining the inlet temperature distribution. The average of cold leg temperature measurements is used as inlet temperature for each fuel assembly. In practice, the inlet temperature distribution is not constant. Thus, using a constant inlet temperature distribution induces asymmetries in the measured core power distribution. Using a more realistic inlet temperature distribution would help us to reduce virtual asymmetries of the core power distribution and increase the thermal margins of the core. The thermocouples at the inlet cannot be used directly to measure the inlet temperature accurately because the calibration of the thermocouples that is done at hot zero power conditions is no longer valid at full power, when there is temperature change across the core region. This is due to the effect of neutron irradiation on the Seebeck coefficient of the thermocouple wires. Therefore, we investigate in this paper a method to determine the inlet temperature distribution based on the cold leg temperature measurements. With this method we rely on the assumption that although the core inlet thermocouple measurements do not measure the absolute temperature accurately they do measure temperature changes with sufficient accuracy particularly in big disturbances. During the yearly testing of steam generator safety valves we observe a large temperature increase up to 12 degrees in the cold leg temperature. The change in the temperature of one of the cold legs causes a local disturbance in the core inlet temperature distribution. Using the temperature changes observed in the inlet thermocouple measurements we are able to fit six core inlet temperature response functions, one for each cold leg. The value of a function at an assembly inlet is determined only by the corresponding cold leg temperature disturbance

Experimental Investigation of a Large-Scale Low-Boom Inlet Concept

Science.gov (United States)

Hirt, Stefanie M.; Chima, Rodrick V.; Vyas, Manan A.; Wayman, Thomas R.; Conners, Timothy R.; Reger, Robert W.

2011-01-01

A large-scale low-boom inlet concept was tested in the NASA Glenn Research Center 8- x 6- foot Supersonic Wind Tunnel. The purpose of this test was to assess inlet performance, stability and operability at various Mach numbers and angles of attack. During this effort, two models were tested: a dual stream inlet designed to mimic potential aircraft flight hardware integrating a high-flow bypass stream; and a single stream inlet designed to study a configuration with a zero-degree external cowl angle and to permit surface visualization of the vortex generator flow on the internal centerbody surface. During the course of the test, the low-boom inlet concept was demonstrated to have high recovery, excellent buzz margin, and high operability. This paper will provide an overview of the setup, show a brief comparison of the dual stream and single stream inlet results, and examine the dual stream inlet characteristics.

Cook's Carteaux: Trends in nuclear training

International Nuclear Information System (INIS)

Anon.

1993-01-01

The following Nuclear News interview, conducted by associate editor Gregg M. Taylor, is with Paul F. Carteaux, training superintendent at Indiana/Michigan Power Company's Cook nuclear power plant. The site has two Westinghouse pressurized water reactors. Cook-1, rated 1020-MWe (net), started commercial operation in August 1975, and the 1060-MWe Cook-2 began operation in July 1978

Flow Simulation of Supersonic Inlet with Bypass Annular Duct

Science.gov (United States)

Kim, HyoungJin; Kumano, Takayasu; Liou, Meng-Sing; Povinelli, Louis A.; Conners, Timothy R.

2011-01-01

A relaxed isentropic compression supersonic inlet is a new concept that produces smaller cowl drag than a conventional inlet, but incurs lower total pressure recovery and increased flow distortion in the (radially) outer flowpath. A supersonic inlet comprising a bypass annulus to the relaxed isentropic compression inlet dumps out airflow of low quality through the bypass duct. A reliable computational fluid dynamics solution can provide considerable useful information to ascertain quantitatively relative merits of the concept, and further provide a basis for optimizing the design. For a fast and reliable performance evaluation of the inlet performance, an equivalent axisymmetric model whose area changes accounts for geometric and physical (blockage) effects resulting from the original complex three-dimensional configuration is proposed. In addition, full three-dimensional calculations are conducted for studying flow phenomena and verifying the validity of the equivalent model. The inlet-engine coupling is carried out by embedding numerical propulsion system simulation engine data into the flow solver for interactive boundary conditions at the engine fan face and exhaust plane. It was found that the blockage resulting from complex three-dimensional geometries in the bypass duct causes significant degradation of inlet performance by pushing the terminal normal shock upstream.

Inlet effects on vertical-downward air–water two-phase flow

Energy Technology Data Exchange (ETDEWEB)

Qiao, Shouxu; Mena, Daniel; Kim, Seungjin, E-mail: skim@psu.edu

2017-02-15

Highlights: • Inlet effects on two-phase flow parameters in vertical-downward flow are studied. • Flow regimes in the vertical-downward two-phase flow are defined. • Vertical-downward flow regime maps for three inlet configurations are developed. • Frictional pressure loss analysis for three different inlets is performed. • Database of local two-phase flow parameters for each inlet configuration. - Abstract: This paper focuses on investigating the geometric effects of inlets on global and local two-phase flow parameters in vertical-downward air–water two-phase flow. Flow visualization, frictional pressure loss analysis, and local experiments are performed in a test facility constructed from 50.8 mm inner diameter acrylic pipes. Three types of inlets of interest are studied: (1) two-phase flow injector without a flow straightener (Type A), (2) two-phase flow injector with a flow straightener (Type B), and (3) injection through a horizontal-to-vertical-downward 90° vertical elbow (Type C). A detailed flow visualization study is performed to characterize flow regimes including bubbly, slug, churn-turbulent, and annular flow. Flow regime maps for each inlet are developed and compared to identify the effects of each inlet. Frictional pressure loss analysis shows that the Lockhart–Martinelli method is capable of correlating the frictional loss data acquired for Type B and Type C inlets with a coefficient value of C = 25, but additional data may be needed to model the Type A inlet. Local two-phase flow parameters measured by a four-sensor conductivity probe in four bubbly and near bubbly flow conditions are analyzed. It is observed that vertical-downward two-phase flow has a characteristic center-peaked void profile as opposed to a wall-peaked profile as seen in vertical-upward flow. Furthermore, it is shown that the Type A inlet results in the most pronounced center-peaked void fraction profile, due to the coring phenomenon. Type B and Type C inlets

Coolant inlet device for nuclear reactors

International Nuclear Information System (INIS)

Ando, Hiroshi; Abe, Yasuhiro; Iwabuchi, Toshihiko; Yamamoto, Kenji.

1969-01-01

Herein disclosed is a coolant inlet device for liquid-metal cooled reactors which employs a coolant distributor serving also as a supporting means for the reactor core. The distributor is mounted within the reactor vessel so as to slide horizontally on supporting lugs, and is further slidably connected via a junction pipe to a coolant inlet conduit protruding through the floor of the vessel. The distributor is adapted to uniformly disperse the highly pressured coolant over the reactor core so as to reduce the stresses sustained by the reactor vessel as well as the supporting lugs. Moreover, the slidable nature of the distributor allows thermal shock and excessive coolant pressures to be prevented or alleviated, factors which posed major difficulties in conventional coolant inlet devices. (Owens, K. J.)

An Investigation of the Drag and Pressure Recovery of a Submerged Inlet and a Nose Inlet in the Transonic Flight Range with Free-fall Models

Science.gov (United States)

Selna, James; Schlaff, Bernard A

1951-01-01

The drag and pressure recovery of an NACA submerged-inlet model and an NACA series I nose-inlet model were investigated in the transonic flight range. The tests were conducted over a mass-flow-ratio range of 0.4 to 0.8 and a Mach number range of about 0.8 to 1.10 employing large-scale recoverable free-fall models. The results indicate that the Mach number of drag divergence of the inlet models was about the same as that of a basic model without inlets. The external drag coefficients of the nose-inlet model were less than those of the submerged-inlet model throughout the test range. The difference in drag coefficient based on the maximum cross-sectional area of the models was about 0.02 at supersonic speeds and about 0.015 at subsonic speeds. For a hypothetical airplane with a ratio of maximum fuselage cross-sectional area to wing area of 0.06, the difference in airplane drag coefficient would be relatively small, about 0.0012 at supersonic speeds and about 0.0009 at subsonic speeds. Additional drag comparisons between the two inlet models are made considering inlet incremental and additive drag.

Fate of polybrominated diphenyl ethers during cooking of fish in a new model cooking apparatus and a household microwave.

Science.gov (United States)

Bendig, Paul; Hägele, Florian; Blumenstein, Marina; Schmidt, Jasmin; Vetter, Walter

2013-07-10

Fish is a major source of human exposure to polybrominated diphenyl ethers (PBDEs). Because fish is mainly consumed after cooking, this measure may alter the pattern and amounts of PBDEs that are finally consumed. To investigate this issue, we developed a model cooking apparatus consisting of a small glass bowl and a beaker glass with an exhaust fitted with a polyurethane foam filter connected to a water jet pump. In this model cooking apparatus, fish (1 g) and/or sunflower oil (0.2/0.4 g) spiked with three PBDE congeners was cooked for 30 min. Small amounts of the semi-volatile PBDEs were evaporated from the fish (BDE-47 cooking apparatus proved to be well-suited to study the fate of polyhalogenated compounds in fish during cooking.

Cooking frozen and thawed roasts: beef, pork, and lamb cuts.

Science.gov (United States)

Fulton, C; Davis, C

1975-09-01

Cooking time, yield, and palatability of paired beef, pork, and lamb roasts cooked from the frozen and thawed states were compared. Cooking time for all roasts averaged from 3 to 22 min. per pound longer for meat cooked from the frozen state. The longer cooking time from the frozen state. The longer cooking time from the frozen state was greater for roasts with a large amount of bone and for cuts cooked by braising than for less bony roasts and cuts cooked by roasting. Except for thawed beef rump roasts, which had a higher yield of cooked lean meat, yield of cooked lean meat from the various cuts of beef, pork, and lamb was not affected by the state at the start of cooking. Collectively, all pork roasts had a higher yield of cooked lean meat when cooked from the frozen state. Juiciness and natural flavor of the roasts were not affected by the state at the start of cooking. Lamb leg and rib roasts were more tender when cooked from the thawed state.

Kraft cooking of gamma irradiated wood, (1)

International Nuclear Information System (INIS)

Inaba, Masamitsu; Meshitsuka, Gyosuke; Nakano, Junzo

1979-01-01

Studies have been made of kraft cooking of gamma irradiated wood. Beech (Fagus crenata Blume) wood meal suspended in aqueous alkaline alcohol was irradiated up to 1.5 KGy (0.15 Mrad) with gamma rays from a Co-60 source in the presence or absence of oxygen. The irradiated wood meals were washed thoroughly with fresh water, air dried and cooked under the ordinary cooking conditions. The results are summarized as follows: (1) Pre-irradiation in aqueous alkali have negligible effect on kraft cooking. (2) In the case of ethanol addition (50 g/l), pre-irradiation in vacuo shows acceleration of delignification and stabilization of carbohydrates during kraft cooking. Cooked yield gain by pre-irradiation was about 1.2% in all over the range of delignification from 80 to 90%. Aqueous ethanol without alkali also shows positive but smaller effect than that with alkali. (3) Propanol, iso-propanol and butanol show positive but smaller effects than ethanol. However, methanol does not show any positive effect. (4) Irradiation in the presence of oxygen does not show any attractive effect on kraft cooking. (author)

Cooking with Kids Positively Affects Fourth Graders' Vegetable Preferences and Attitudes and Self-Efficacy for Food and Cooking

Science.gov (United States)

Lohse, Barbara

2013-01-01

Abstract Background: Cooking with Kids (CWK), an experiential school-based food education program, has demonstrated modest influence on fruit and vegetable preference, food and cooking attitudes (AT), and self-efficacy (SE) among fourth-grade, mostly low-income Hispanic students in a quasiexperimental study with an inconsistent baseline. Effect was notably strong for boys and those without previous cooking experience. The aim of this project was to assess the effect of CWK with a mostly non-Hispanic white sample that assured no previous CWK exposure. Methods: The randomized, controlled assessment of CWK effect on fourth graders was conducted with 257 students in 12 classes in four public schools. CWK included a 1-hour introductory lesson, three 2-hour cooking classes, and three 1-hour fruit and vegetable tasting sessions led by trained food educators during the school day for one semester. Fruit preference, vegetable preference, and cooking AT and SE were assessed with a tested 35-item measure, shown to have test-retest reliability. Univariate analyses considered gender and previous cooking experience. Results: Intervention efficacy was confirmed in this mostly white sample (75%; 79% with previous cooking experience; 54% girls). Increases in vegetable preference, AT, and SE were all significantly greater in CWK students with ηp 2 of 0.03, 0.02, and 0.06, respectively. CWK most strongly improved AT and SE for boys without previous cooking experience. Conclusions: CWK significantly improved fourth-grade students' vegetable preferences, AT, and SE toward food and cooking, which are factors important to healthful eating and obesity prevention. Noncookers, especially boys, benefitted from this intervention. PMID:24320723

Oregon inlet: Hydrodynamics, volumetric flux and implications for larval fish transport

Energy Technology Data Exchange (ETDEWEB)

Nichols, C.R. [National Oceanic and Atmospheric Administration, Silver Springs, MD (United States); Pietrafesa, L.J. [North Carolina State Univ., Raleigh, NC (United States). Department of Marine, Earth and Atmospheric Sciences

1997-05-01

The temporal response of Oregon Inlet currents to atmospheric forcing and sea level fluctuations is analyzed using time and frequency domain analysis. Temporally persistent and spatially extensive ebb and flood events are identified using data sets from both within and outside of Oregon Inlet. Prism estimates are made to generate a time series of volumetric flux of water transported through the inlet. Water masses flooding into the Pamlico Sound via Oregon Inlet are identified in temperature (T) and salinity (S) space to determine their source of origin. Correlations are examined between the atmospheric wind field, the main axial slope of the inlet`s water level, inlet flow and T, S properties. Synoptic scale atmospheric wind events are found to dramatically and directly affect the transport of water towards (away from) the inlet on the ocean side, in concert with the contemporaneous transport away from (towards) the inlet on the estuary side, and a subsequent flooding into (out of) the estuary via Oregon Inlet. Thus, while astronomical tidal flooding and ebbing events are shown to be one-sided as coastal waters either set-up or set-down, synoptic scale wind events are shown to be manifested as a two-sided in-phase response set-up and set-down inside and outside the inlet, and thus are extremely effective in driving currents through the inlet. These subinertial frequency flood events are believed to be essential for both the recruitment and subsequent retention of estuarine dependent larval fish from the coastal ocean into Pamlico Sound. Year class strength of these finish may be determined annually by the relative strength and timing of these climatological wind events.

Status of the variable diameter centerbody inlet program

Science.gov (United States)

Saunders, John D.; Linne, A. A.

1992-01-01

The Variable Diameter Centerbody (VDC) inlet is an ongoing research program at LeRC. The VDC inlet is a mixed compression, axisymmetric inlet that has potential application on the next generation supersonic transport. This inlet was identified as one of the most promising axisymmetric concepts for supersonic cruise aircraft during the SCAR program in the late 1970's. Some of its features include high recovery, low bleed, good angle-of-attack tolerance, and excellent engine airflow matching. These features were demonstrated at LeRC in the past by the design and testing of fixed hardware models. A current test program in the LeRC 10' x 10' Supersonic Wind Tunnel (SWT) will attempt to duplicate these features on model hardware that actually incorporates a flight-like variable diameter centerbody mechanism.

20 CFR 654.413 - Cooking and eating facilities.

Science.gov (United States)

2010-04-01

... 20 Employees' Benefits 3 2010-04-01 2010-04-01 false Cooking and eating facilities. 654.413... Cooking and eating facilities. (a) When workers or their families are permitted or required to cook in their individual unit, a space shall be provided and equipped for cooking and eating. Such space shall...

Jet Inlet Efficiency

Science.gov (United States)

2013-08-08

AFRL-RW-EG-TR-2014-044 Jet Inlet Efficiency Nigel Plumb Taylor Sykes-Green Keith Williams John Wohleber Munitions Aerodynamics Sciences...CONTRACT NUMBER N/A 5b. GRANT NUMBER N/A 5c. PROGRAM ELEMENT NUMBER N/A 6. AUTHOR(S) Nigel Plumb Taylor Sykes-Green Keith Williams John

The structural features of hemicelluloses dissolved out at different cooking stages of active oxygen cooking process.

Science.gov (United States)

Shi, Jianbin; Yang, Qiulin; Lin, Lu

2014-04-15

This work described the morphologic changes of corn stalk and the structural characterization of its hemicelluloses dissolved in yellow liquor at different cooking stages. The results showed that active oxygen cooking process was an efficient method to depolymerize the corn stalk into cellulose, hemicelluloses, and lignin as a pretreatment of biomass conversion. This cooking process can also be divided into three phases: bulk delignification, extended delignification, and residual delignification. During the heating-up period 57.67% of hemicelluloses and 62.31% of lignin were removed from the raw material. However, only 15% of hemicelluloses and 23.21% of lignin were removed during at temperature' period. The hemicelluloses from the corn stalk and yellow liquor were composed of (1→4)-β-D-xylopyranose backbones substituted with α-l-arabinofuranosyl, 4-O-methyl-α-D-glucuronic acid, and some methoxyl residues. The backbones of hemicelluloses were gradually cleaved during the cooking process. The acetyl groups substituted with xylopyranosyl residues were completely cleaved during the cooking process. Copyright © 2014 Elsevier Ltd. All rights reserved.

Cooking breakfast after a brain injury

OpenAIRE

Tanguay, Annick N.; Davidson, Patrick S. R.; Guerrero Nuñez, Karla V.; Ferland, Mark B.

2014-01-01

Acquired brain injury (ABI) often compromises the ability to carry out instrumental activities of daily living such as cooking. ABI patients' difficulties with executive functions and memory result in less independent and efficient meal preparation. Accurately assessing safety and proficiency in cooking is essential for successful community reintegration following ABI, but in vivo assessment of cooking by clinicians is time-consuming, costly, and difficult to standardize. Accordingly, we exam...

Cooking breakfast after a brain injury

OpenAIRE

Annick N. Tanguay; Patrick S. R. Davidson; Patrick S. R. Davidson; Patrick S. R. Davidson; K. Vanessa eGuerrero Nuñez; Mark B. Ferland; Mark B. Ferland; Mark B. Ferland

2014-01-01

Acquired brain injury (ABI) often compromises the ability to carry out instrumental activities of daily living such as cooking. ABI patients’ difficulties with executive functions and memory result in less independent and efficient meal preparation. Accurately assessing safety and proficiency in cooking is essential for successful community reintegration following ABI, but in vivo assessment of cooking by clinicians is time-consuming, costly, and difficult to standardize. Accordingly, we exa...

Effect of electrical stimulation and cooking temperature on the within-sample variation of cooking loss and shear force of lamb.

Science.gov (United States)

Lewis, P K; Babiker, S A

1983-01-01

Electrical stimulation decreased the shear force and increased the cooking loss in seven paired lamb Longissimus dorsi (LD) muscles. This treatment did not have any effect on the within-sample variation. Cooking in 55°, 65° and 75°C water baths for 90 min caused a linear increase in the cooking loss and shear force. There was no stimulation-cooking temperature interaction observed. Cooking temperature also had no effect on the within-sample variation. A possible explanation as to why electrical stimulation did not affect the within-sample variation is given. Copyright © 1983. Published by Elsevier Ltd.

Ruoanvalmistuspaperi Cook and chill prosessissa

OpenAIRE

Sarjohalme, Sirkka; Helin, Inga

2012-01-01

Opinnäytetyö lähti liikkeelle opinnäytetyön tilaajan, Metsä Tissuen, toiveesta tutkia Cook and chill -ruoanvalmistuspaperin soveltuvuutta Cook and chill -tuotantotapaan ammattikeittiöissä. Uudet toimintamenetelmät eroavat perinteisistä menetelmistä käytännössä näkyvimmin siinä, että ruoanvalmistus ei ole sidottu tarjoilupaikkaan ja ruoan tarjoilun ei tarvitse välttämättä tapahtua valmistuspäivänä. Tähän perustuu myös Cook and chill -tuotantotapa. Tutkimusyhteistyötä tehtiin Pirkkalan tuotanto...

Simultaneous mass detection for direct inlet mass spectrometry

International Nuclear Information System (INIS)

Gordon, R.L.

1979-05-01

The evolution of analytical techniques for application in trace analysis has led to interest in practical methods for real-time monitoring. Direct inlet mass spectrometry (DIMS) has been the subject of considerable activity in recent years. A DIMS instrument is described which consists of an inlet system designed to permit particles entrained in the inlet air stream to strike a hot, oxidized rhenium filament which serves as a surface ionization source. A mass analyzer and detection system then permits identification of the elemental composition of particulates which strike the filament

Cooking in Crisis: Lessons from the UK.

OpenAIRE

Caraher, Martin

2012-01-01

The concern with low levels of cooking skills among the British population can be traced back to the 1780s coinciding with the start of urbanisation of the English rural classes. Modern concerns with the lack of cooking skills, since the 1980s, have focused on the links to healthy food choice and preparation. This has resulted in a number of initiatives but little policy development to support cooking in any structured way. Cooking was de-facto removed from the educational experience in schoo...

Comparison of Biodiesel Obtained from Virgin Cooking Oil and Waste Cooking Oil Using Supercritical and Catalytic Transesterification

Directory of Open Access Journals (Sweden)

Jeeban Poudel

2017-04-01

Full Text Available Comparative analysis of transesterification of virgin cooking oil (VCO and waste cooking oil (WCO in catalyzed and supercritical transesterification process using methanol and ethanol as solvents has been conducted in this study. The luminous point of this research was the direct comparison of catalytic and supercritical process using the ester composition obtained from virgin cooking oil and waste cooking oil transesterification. Oil to alcohol molar ratio of 1:6 and reaction condition of 65 °C and 1 bar pressure were considered for the catalytic process, while 260 °C and high pressure (65 and 75 bar for methanol and ethanol, respectively were accounted for the supercritical process. Distinct layer separation was observed for both processes. Ester, fatty acid and glycerol composition was studied for both the upper and lower layers separately, from which 100% ester composition in the upper layer and a mixture of ester and other composition in the lower layer was obtained for the catalytic process owing to succeeding filtration and washing. However, mixture of ester (>75% and other composition was obtained in both layers for the supercritical process where purification process was not implemented. The similarity in the result obtained demonstrates the superiority of waste cooking oil compared to virgin cooking oil, taking cost into consideration.

76 FR 2708 - Porcelain-on-Steel Cooking Ware From Taiwan; Top-of-the-Stove Stainless Steel Cooking Ware From...

Science.gov (United States)

2011-01-14

.... 701- TA-267 and 731-TA-304 (Third Review)] Porcelain-on-Steel Cooking Ware From Taiwan; Top-of-the-Stove Stainless Steel Cooking Ware From Korea AGENCY: United States International Trade Commission...-steel cooking ware from Taiwan and the antidumping and countervailing duty orders on imports of top-of...

75 FR 62144 - Porcelain-on-Steel Cooking Ware From China and Taiwan; Top-of-the-Stove Stainless Steel Cooking...

Science.gov (United States)

2010-10-07

...); (Investigation Nos. 701-TA-267 and 731-TA-304 (Third Review))] Porcelain-on-Steel Cooking Ware From China and Taiwan; Top-of- the-Stove Stainless Steel Cooking Ware From Korea AGENCY: United States International... porcelain-on-steel cooking ware from China and Taiwan and the antidumping and countervailing duty orders on...

Numerical Simulation of Boundary Layer Ingesting (BLI) Inlet-Fan Interaction

Science.gov (United States)

Giuliani, James; Chen, Jen-Ping; Beach, Timothy; Bakhle, Milind

2014-01-01

Future civil transport designs may incorporate engine inlets integrated into the body of the aircraft to take advantage of efficiency increases due to weight and drag reduction. Additional increases in engine efficiency are predicted if the inlet ingests the lower momentum boundary layer flow. Previous studies have shown, however, that efficiency benefits of Boundary Layer Ingesting (BLI) ingestion are very sensitive to the magnitude of fan and duct losses, and blade structural response to the non-uniform flow field that results from a BLI inlet has not been studied in-depth. This paper presents an effort to extend the modeling capabilities of an existing rotating turbomachinery unsteady analysis code to include the ability to solve the external and internal flow fields of a BLI inlet. The TURBO code has been a successful tool in evaluating fan response to flow distortions for traditional engine/inlet integrations, such as the development of rotating stall and inlet distortion through compressor stages. This paper describes the first phase of an effort to extend the TURBO model to calculate the external and inlet flowfield upstream of fan so that accurate pressure distortions that result from BLI configurations can be computed and used to analyze fan aerodynamics and structural response. To validate the TURBO program modifications for the BLI flowfield, experimental test data obtained by NASA for a flushmounted S-duct with large amounts of boundary layer ingestion was modeled. Results for the flow upstream and in the inlet are presented and compared to experimental data for several high Reynolds number flows to validate the modifications to the solver. Quantitative data is presented that indicates good predictive capability of the model in the upstream flow. A representative fan is attached to the inlet and results are presented for the coupled inlet/fan model. The impact on the total pressure distortion at the AIP after the fan is attached is examined.

Cooking up a Culinary Career.

Science.gov (United States)

Kongshem, Lars

1993-01-01

A program to introduce inner-city students to the fundamentals of French cooking has spread to more than 100 schools in 6 cities. The program awarded $400,000 in scholarships nationwide this year. Highlights a cooking competition of 10 juniors and seniors from the District of Columbia public schools. (MLF)

Determination of several families of phytochemicals in different pre-cooked convenience vegetables: effect of lifetime and cooking.

Science.gov (United States)

Alarcón-Flores, M Isabel; Hernández-Sánchez, Francisco; Romero-González, Roberto; Plaza-Bolaños, Patricia; Martínez Vidal, J Luis; Garrido Frenich, Antonia

2014-11-01

Phytochemicals content, including several families such as phenolic acids, isoflavones, flavones, flavonols, isothiocyanates, and glucosinolates, was determined in pre-cooked convenience vegetables by ultra high performance liquid chromatography coupled to triple quadrupole tandem mass spectrometry (UHPLC-QqQ-MS/MS). It was observed that there is not a common behavior of the individual concentration of phytochemicals during the lifetime and cooking of the matrix, and compounds change their concentration without a specific trend. It was observed that neither lifetime nor cooking process have significant effects on the total content of phytochemicals except in broccoli, although some changes in the individual content of the target compounds were observed, suggesting that interconversion processes could be performed during the lifetime and/or cooking process of the product.

Cooking Appliances Using High-Frequency Heating

OpenAIRE

木村, 秀行; Hideyuki, KIMURA; (株)日立製作所機械研究所

2007-01-01

We have produced a guide suitable for people with no technical knowledge of cooking appliances that use high-frequency heating. In general, cooking appliances that use an electric heat source are popular since, they are simple to use because the offer easy heat control, are safe because they do not have naked flames, and do not make kitchens dirty because there is no exhaust. In recent years, high-efficiency cooking appliances using high-frequency heating technology have surged in popularity....

Influence of cooking methods on bioactive compounds in beetroot

Directory of Open Access Journals (Sweden)

Juliana Arruda Ramos

2017-06-01

Full Text Available Beetroot is rich in bioactive compounds that may provide health benefits. However, vegetable tissues are physically and chemically damaged by cooking, causing major changes to compounds in cell membranes. The current study aimed to evaluate the influence of several cooking methods on bioactive compounds in beetroot. Four heat treatments were carried out: steam cooking, pressure cooking, baking in an oven, and boiling in water. Beets were matched in uniformity of size, color, and absence of defects. They were washed thoroughly in running water to remove dirt. Next, one of the four cooking methods was applied. After cooking, beets were peeled by hand. Analysis was carried out on both uncooked and cooked beets to evaluate antioxidant activity, content of phenolic compounds, pigments, flavonoids, and betalains. The experiment was completely randomized design (CRD and carried out in triplicate. Data were subjected to analysis of variance (F test, p < 0.05 and mean values compared by Tukey test at 5% probability. There was no change in antioxidant activity or total phenolic and anthocyanin content by any of the cooking methods compared to that in raw beetroots. However, pressure-cooking resulted in lower carotenoid levels compared to that in raw beet. Furthermore, flavonoid and betalain content decreased by all the cooking methods.

Teaching Basic Cooking Skills: Evaluation of the North Carolina Extension "Cook Smart, Eat Smart" Program

Science.gov (United States)

Dunn, Carolyn; Jayaratne, K. S. U.; Baughman, Kristen; Levine, Katrina

2014-01-01

Cook Smart, Eat Smart (CSES) is a 12-hour cooking school that teaches participants to prepare nutritious, delicious food using simple, healthy preparation techniques, basic ingredients, and minimal equipment. The purpose of this evaluation was to examine the impact of CSES on food preparation and meal consumption behavior. Program outcomes include…

Classification of tidal inlets along the Central east coast of India

Digital Repository Service at National Institute of Oceanography (India)

Reddy, N.A.; Vikas, M.; Rao, S.; JayaKumar S.

) as long as the alongshore sediment bypasses the tidal inlet. Classification of coastal systems in a broader view is necessary for the management of tidal inlets. There are several methods to classify tidal inlets based on different perspectives namely geo...

U-Pb zircon age for a volcanic suite in the Rankin Inlet Group, Rankin Inlet map area, District of Keewatin, Northwest Territories

International Nuclear Information System (INIS)

Tella, S.; Roddick, J.C.; VanBreemen, O.

1996-01-01

U-Pb zircon analyses from a felsic band within dominantly mafic volcanics of the Rankin Inlet Group yields a U-Pb upper concordia intercept age of 2663 ± 3 Ma. These supracrustals at Rankin Inlet appear to be 15-20 Ma younger than volcanics of the Kaminak Group in the Tavani area, 70 km to the southwest. The 2.68-2.66 Ga volcanism in the Tavani and Rankin Inlet areas coincided with the last stage of the main phase of magmatism in the Slave Structural Province. (author). 16 refs., 1 tab., 3 figs

U-Pb zircon age for a volcanic suite in the Rankin Inlet Group, Rankin Inlet map area, District of Keewatin, Northwest Territories

Energy Technology Data Exchange (ETDEWEB)

Tella, S; Roddick, J C; VanBreemen, O [Geological Survey of Canada, Ottawa, ON (Canada)

1997-12-31

U-Pb zircon analyses from a felsic band within dominantly mafic volcanics of the Rankin Inlet Group yields a U-Pb upper concordia intercept age of 2663 {+-} 3 Ma. These supracrustals at Rankin Inlet appear to be 15-20 Ma younger than volcanics of the Kaminak Group in the Tavani area, 70 km to the southwest. The 2.68-2.66 Ga volcanism in the Tavani and Rankin Inlet areas coincided with the last stage of the main phase of magmatism in the Slave Structural Province. (author). 16 refs., 1 tab., 3 figs.

Learning cooking skills at different ages: a cross-sectional study.

Science.gov (United States)

Lavelle, Fiona; Spence, Michelle; Hollywood, Lynsey; McGowan, Laura; Surgenor, Dawn; McCloat, Amanda; Mooney, Elaine; Caraher, Martin; Raats, Monique; Dean, Moira

2016-11-14

Cooking skills are increasingly included in strategies to prevent and reduce chronic diet-related diseases and obesity. While cooking interventions target all age groups (Child, Teen and Adult), the optimal age for learning these skills on: 1) skills retention, 2) cooking practices, 3) cooking attitudes, 4) diet quality and 5) health is unknown. Similarly, although the source of learning cooking skills has been previously studied, the differences in learning from these different sources has not been considered. This research investigated the associations of the age and source of learning with the aforementioned five factors. A nationally representative (Northern/Republic of Ireland) cross-sectional survey was undertaken with 1049 adults aged between 20-60 years. The survey included both measures developed and tested by the researchers as well as validated measures of cooking (e.g. chopping) and food skills (e.g. budgeting), cooking practices (e.g. food safety), cooking attitudes, diet quality and health. Respondents also stated when they learnt the majority of their skills and their sources of learning. The data was analysed using ANOVAs with post-hoc analysis and Chi 2 crosstabs with a significance level of 0.05. Results showed that child (skills, cooking practices, cooking attitudes, diet quality (with the exception of fibre intake where adult learners were higher) and health. Mother was the primary source of learning and those who learnt only from this source had significantly better outcomes on 12 of the 23 measures. This research highlights the importance of learning cooking skills at an early age for skill retention, confidence, cooking practices, cooking attitude and diet quality. Mother remained the primary source of learning, however, as there is a reported deskilling of domestic cooks, mothers may no longer have the ability to teach cooking skills to the next generation. A focus on alternative sources including practical cooking skills education starting

Experimental Research on Optimizing Inlet Airflow of Wet Cooling Towers under Crosswind Conditions

Science.gov (United States)

Chen, You Liang; Shi, Yong Feng; Hao, Jian Gang; Chang, Hao; Sun, Feng Zhong

2018-01-01

A new approach of installing air deflectors around tower inlet circumferentially was proposed to optimize the inlet airflow and reduce the adverse effect of crosswinds on the thermal performance of natural draft wet cooling towers (NDWCT). And inlet airflow uniformity coefficient was defined to analyze the uniformity of circumferential inlet airflow quantitatively. Then the effect of air deflectors on the NDWCT performance was investigated experimentally. By contrast between inlet air flow rate and cooling efficiency, it has been found that crosswinds not only decrease the inlet air flow rate, but also reduce the uniformity of inlet airflow, which reduce NDWCT performance jointly. After installing air deflectors, the inlet air flow rate and uniformity coefficient increase, the uniformity of heat and mass transfer increases correspondingly, which improve the cooling performance. In addition, analysis on Lewis factor demonstrates that the inlet airflow optimization has more enhancement of heat transfer than mass transfer, but leads to more water evaporation loss.

Modeling emission rates and exposures from outdoor cooking

Science.gov (United States)

Edwards, Rufus; Princevac, Marko; Weltman, Robert; Ghasemian, Masoud; Arora, Narendra K.; Bond, Tami

2017-09-01

Approximately 3 billion individuals rely on solid fuels for cooking globally. For a large portion of these - an estimated 533 million - cooking is outdoors, where emissions from cookstoves pose a health risk to both cooks and other household and village members. Models that estimate emissions rates from stoves in indoor environments that would meet WHO air quality guidelines (AQG), explicitly don't account for outdoor cooking. The objectives of this paper are to link health based exposure guidelines with emissions from outdoor cookstoves, using a Monte Carlo simulation of cooking times from Haryana India coupled with inverse Gaussian dispersion models. Mean emission rates for outdoor cooking that would result in incremental increases in personal exposure equivalent to the WHO AQG during a 24-h period were 126 ± 13 mg/min for cooking while squatting and 99 ± 10 mg/min while standing. Emission rates modeled for outdoor cooking are substantially higher than emission rates for indoor cooking to meet AQG, because the models estimate impact of emissions on personal exposure concentrations rather than microenvironment concentrations, and because the smoke disperses more readily outdoors compared to indoor environments. As a result, many more stoves including the best performing solid-fuel biomass stoves would meet AQG when cooking outdoors, but may also result in substantial localized neighborhood pollution depending on housing density. Inclusion of the neighborhood impact of pollution should be addressed more formally both in guidelines on emissions rates from stoves that would be protective of health, and also in wider health impact evaluation efforts and burden of disease estimates. Emissions guidelines should better represent the different contexts in which stoves are being used, especially because in these contexts the best performing solid fuel stoves have the potential to provide significant benefits.

Stainless steel leaches nickel and chromium into foods during cooking.

Science.gov (United States)

Kamerud, Kristin L; Hobbie, Kevin A; Anderson, Kim A

2013-10-02

Toxicological studies show that oral doses of nickel and chromium can cause cutaneous adverse reactions such as dermatitis. Additional dietary sources, such as leaching from stainless steel cookware during food preparation, are not well characterized. This study examined stainless steel grades, cooking time, repetitive cooking cycles, and multiple types of tomato sauces for their effects on nickel and chromium leaching. Trials included three types of stainless steels and a stainless steel saucepan, cooking times of 2-20 h, 10 consecutive cooking cycles, and four commercial tomato sauces. After a simulated cooking process, samples were analyzed by ICP-MS for Ni and Cr. After 6 h of cooking, Ni and Cr concentrations in tomato sauce increased up to 26- and 7-fold, respectively, depending on the grade of stainless steel. Longer cooking durations resulted in additional increases in metal leaching, where Ni concentrations increased 34-fold and Cr increased approximately 35-fold from sauces cooked without stainless steel. Cooking with new stainless steel resulted in the largest increases. Metal leaching decreases with sequential cooking cycles and stabilized after the sixth cooking cycle, although significant metal contributions to foods were still observed. The tenth cooking cycle resulted in an average of 88 μg of Ni and 86 μg of Cr leached per 126 g serving of tomato sauce. Stainless steel cookware can be an overlooked source of nickel and chromium, where the contribution is dependent on stainless steel grade, cooking time, and cookware usage.

Stainless Steel Leaches Nickel and Chromium into Foods During Cooking

Science.gov (United States)

Kamerud, Kristin L.; Hobbie, Kevin A.; Anderson, Kim A.

2014-01-01

Toxicological studies show that oral doses of nickel and chromium can cause cutaneous adverse reactions such as dermatitis. Additional dietary sources, such as leaching from stainless steel cookware during food preparation, are not well characterized. This study examined stainless steel grades, cooking time, repetitive cooking cycles, and multiple types of tomato sauces for their effects on nickel and chromium leaching. Trials included three types of stainless steels and a stainless steel saucepan; cooking times of 2 to 20 hours, ten consecutive cooking cycles, and four commercial tomato sauces. After a simulated cooking process, samples were analyzed by ICP-MS for Ni and Cr. After six hours of cooking, Ni and Cr concentrations in tomato sauce increased up to 26- and 7-fold respectively, depending on the grade of stainless steel. Longer cooking durations resulted in additional increases in metal leaching, where Ni concentrations increased 34 fold and Cr increased approximately 35 fold from sauces cooked without stainless steel. Cooking with new stainless steel resulted in the largest increases. Metal leaching decreases with sequential cooking cycles and stabilized after the sixth cooking cycle, though significant metal contributions to foods were still observed. The tenth cooking cycle, resulted in an average of 88 μg of Ni and 86 μg of Cr leached per 126 g serving of tomato sauce. Stainless steel cookware can be an overlooked source of nickel and chromium, where the contribution is dependent on stainless steel grade, cooking time, and cookware usage. PMID:23984718

Effect of inlet straighteners on centrifugal fan performance

Energy Technology Data Exchange (ETDEWEB)

Bayomi, N.N.; Abdel Hafiz, A. [Faculty of Engineering, Mataria, Helwan University, 11718 Masaken, El-Helmia, Cairo (Egypt); Osman, A.M. [Faculty of Engineering, Shoubra, Zagazig University, Cairo (Egypt)

2006-11-15

The use of straighteners in the inlet duct of centrifugal fans is suggested for eliminating any inlet distortion. An experimental investigation was performed to study the effect of inlet straighteners on the performance characteristics of centrifugal fans. Two types of straighteners were used, circular tubes and zigzag cross section, with different lengths. Circular tubes with different diameters have been investigated. The study was conducted on three types of fans, namely radial, backward with exit blade angles 60{sup o} and 75{sup o} and forward with 105{sup o} and 120{sup o}. The results confirm that the inlet straighteners exhibit different effects on the fan performance for the different blade angles. Accordingly, the results indicate the selection of long circular tube straighteners with large diameter for radial blades, long zigzag type for backward 60{sup o} blade angle and short zigzag type for backward 75{sup o} blade angle. Generally, good improvements in efficiency are observed for radial and backward blades on account of a slight drop in static head. In addition, an increase in the flow margin up to 12% and a decrease in the noise level from 3 to 5dB are indicated compared to the free inlet condition. On the contrary, unfavorable influences are exerted on the forward fan performance. (author)

Advanced glycation end products, physico-chemical and sensory characteristics of cooked lamb loins affected by cooking method and addition of flavour precursors.

Science.gov (United States)

Roldan, Mar; Loebner, Jürgen; Degen, Julia; Henle, Thomas; Antequera, Teresa; Ruiz-Carrascal, Jorge

2015-02-01

The influence of the addition of a flavour enhancer solution (FES) (d-glucose, d-ribose, l-cysteine and thiamin) and of sous-vide cooking or roasting on moisture, cooking loss, instrumental colour, sensory characteristics and formation of Maillard reaction (MR) compounds in lamb loins was studied. FES reduced cooking loss and increased water content in sous-vide samples. FES and cooking method showed a marked effect on browning development, both on the meat surface and within. FES led to tougher and chewier texture in sous-vide cooked lamb, and enhanced flavour scores of sous-vide samples more markedly than in roasted ones. FES added meat showed higher contents of furosine; 1,2-dicarbonyl compounds and 5-hydroxymethylfurfural did not reach detectable levels. N-ε-carboxymethyllysine amounts were rather low and not influenced by the studied factors. Cooked meat seems to be a minor dietary source of MR products, regardless the presence of reducing sugars and the cooking method. Copyright © 2014 Elsevier Ltd. All rights reserved.

CFD application to supersonic/hypersonic inlet airframe integration. [computational fluid dynamics (CFD)

Science.gov (United States)

Benson, Thomas J.

1988-01-01

Supersonic external compression inlets are introduced, and the computational fluid dynamics (CFD) codes and tests needed to study flow associated with these inlets are outlined. Normal shock wave turbulent boundary layer interaction is discussed. Boundary layer control is considered. Glancing sidewall shock interaction is treated. The CFD validation of hypersonic inlet configurations is explained. Scramjet inlet modules are shown.

Malignant pleural mesothelioma in bakers and pastry cooks.

Science.gov (United States)

Ascoli, V; Calisti, R; Carnovale-Scalzo, C; Nardi, F

2001-10-01

The occurrence of malignant pleural mesothelioma (MPM) among bakers and pastry cooks has never been documented. We detected eight cases of MPM in bakers, pastry cooks, and biscuit cooks engaged in making, baking/cooking, and selling pastry/bread in two hospital-based series (Rome and Orbassano/Turin, Italy; period 1990-1997; 222 cases). Field-investigations revealed asbestos-containing material (ACM) in ovens for baking bread, that were manufactured prior to the 1980s. It is suggested that there is a possible new association of the risk of having worked as a baker or pastry cook and MPM. Presumptive source of exposure to asbestos was the use of asbestos-insulated ovens. Copyright 2001 Wiley-Liss, Inc.

Dynamics of the inlet system of a four-stroke engine

Science.gov (United States)

Boden, R H; Schecter, Harry

1944-01-01

Tests were run on a single-cylinder and a multicylinder four-stroke engine in order to determine the effect of the dynamics of the inlet system upon indicated mean effective pressure. Tests on the single-cylinder engine were made at various speeds, inlet valve timings, and inlet pipe lengths. These tests indicated that the indicated mean effective pressure could be raised considerably at any one speed by the use of a suitably long inlet pipe. Tests at other speeds with this length of pipe showed higher indicated mean effective pressure than with a very short pipe, although not so high as could be obtained with the pipe length adjusted for each speed. A general relation was discovered between optimum time of inlet valve closing and pipe length; namely, that longer pipes require later inlet valve closing in order to be fully effective. Tests were also made on three cylinders connected to a single pipe. With this arrangement, increased volumetric efficiency at low speed was obtainable by using a long pipe, but only with a sacrifice of volumetric efficiency at high speed. Volumetric efficiency at high speed was progressively lower as the pipe length was increased.

The Scale Effects of Engineered Inlets in Urban Hydrologic Processes

Science.gov (United States)

Shevade, L.; Montalto, F. A.

2017-12-01

Runoff from urban surfaces is typically captured by engineered inlets for conveyance to receiving water bodies or treatment plants. Normative hydrologic and hydraulic (H&H) modeling tools generally assume 100% efficient inlets, though observations by the authors suggest this assumption is invalid. The discrepancy is key since the more efficiently the inlet, the more linearly hydrologic processes scale with catchment area. Using several years of remote sensing, the observed efficiencies of urban green infrastructure (GI) facility inlets in New York City are presented, as a function of the morphological and climatological properties of their catchments and events. The rainfall-runoff response is modeled with EPA to assess the degree of inaccuracy that the assumption of efficient inlets introduces in block and neighborhood-scale simulations. Next, an algorithm is presented that incorporates inlet efficiency into SWMM and the improved predictive skill evaluated using Nash-Sutcliffe and root-mean-square error (RMSE). The results are used to evaluate the extent to which decentralized green stormwater management facilities positioned at the low points of urban catchments ought to be designed with larger capacities than their counterparts located further upslope.

Fate of enniatins and deoxynivalenol during pasta cooking

NARCIS (Netherlands)

Nijs, de Monique; Top, van den Hester; Stoppelaar, de Joyce; Lopez Sanchez, Patricia; Mol, Hans

2016-01-01

The fate of deoxynivalenol and enniatins was studied during cooking of commercially available dry pasta in the Netherlands in 2014. Five samples containing relatively high levels of deoxynivalenol and/or enniatins were selected for the cooking experiment. Cooking was performed in duplicate on

Advanced glycation end products, physico-chemical and sensory characteristics of cooked lamb loins affected by cooking method and addition of flavour precursors

DEFF Research Database (Denmark)

Roldan, Mar; Loebner, Jürgen; Degen, Julia

2015-01-01

The influence of the addition of a flavour enhancer solution (FES) (d-glucose, d-ribose, l-cysteine and thiamin) and of sous-vide cooking or roasting on moisture, cooking loss, instrumental colour, sensory characteristics and formation of Maillard reaction (MR) compounds in lamb loins was studied....... FES reduced cooking loss and increased water content in sous-vide samples. FES and cooking method showed a marked effect on browning development, both on the meat surface and within. FES led to tougher and chewier texture in sous-vide cooked lamb, and enhanced flavour scores of sous-vide samples more...

9 CFR 381.150 - Requirements for the production of fully cooked poultry products and partially cooked poultry...

Science.gov (United States)

2010-01-01

... fully cooked poultry products and partially cooked poultry breakfast strips. 381.150 Section 381.150... ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION POULTRY PRODUCTS INSPECTION REGULATIONS Entry of Articles Into Official Establishments; Processing...

Getting healthier : creating interactive cooking tools for kids

NARCIS (Netherlands)

Spermon, M.; Bruns, M.; Zampollo, F.; Smith, C.

2012-01-01

Cooking lessons are believed to be the basis for a healthy lifestyle for both children and adults. However, while children learn their eating habits during childhood, most people only learn to cook from the age of sixteen onwards. Therefore, it is suggested that people should learn to cook during

The NASA Ames Hypersonic Combustor-Model Inlet CFD Simulations and Experimental Comparisons

Science.gov (United States)

Venkatapathy, E.; Tokarcik-Polsky, S.; Deiwert, G. S.; Edwards, Thomas A. (Technical Monitor)

1995-01-01

Computations have been performed on a three-dimensional inlet associated with the NASA Ames combustor model for the hypersonic propulsion experiment in the 16-inch shock tunnel. The 3-dimensional inlet was designed to have the combustor inlet flow nearly two-dimensional and of sufficient mass flow necessary for combustion. The 16-inch shock tunnel experiment is a short duration test with test time of the order of milliseconds. The flow through the inlet is in chemical non-equilibrium. Two test entries have been completed and limited experimental results for the inlet region of the combustor-model are available. A number of CFD simulations, with various levels of simplifications such as 2-D simulations, 3-D simulations with and without chemical reactions, simulations with and without turbulent conditions, etc., have been performed. These simulations have helped determine the model inlet flow characteristics and the important factors that affect the combustor inlet flow and the sensitivity of the flow field to these simplifications. In the proposed paper, CFD modeling of the hypersonic inlet, results from the simulations and comparison with available experimental results will be presented.

Transmission geometry laserspray ionization vacuum using an atmospheric pressure inlet.

Science.gov (United States)

Lutomski, Corinne A; El-Baba, Tarick J; Inutan, Ellen D; Manly, Cory D; Wager-Miller, James; Mackie, Ken; Trimpin, Sarah

2014-07-01

This represents the first report of laserspray ionization vacuum (LSIV) with operation directly from atmospheric pressure for use in mass spectrometry. Two different types of electrospray ionization source inlets were converted to LSIV sources by equipping the entrance of the atmospheric pressure inlet aperture with a customized cone that is sealed with a removable glass plate holding the matrix/analyte sample. A laser aligned in transmission geometry (at 180° relative to the inlet) ablates the matrix/analyte sample deposited on the vacuum side of the glass slide. Laser ablation from vacuum requires lower inlet temperature relative to laser ablation at atmospheric pressure. However, higher inlet temperature is required for high-mass analytes, for example, α-chymotrypsinogen (25.6 kDa). Labile compounds such as gangliosides and cardiolipins are detected in the negative ion mode directly from mouse brain tissue as intact doubly deprotonated ions. Multiple charging enhances the ion mobility spectrometry separation of ions derived from complex tissue samples.

Quality factors in beef, pork, and lamb cooked by microwaves.

Science.gov (United States)

Korschgen, B M; Baldwin, R E; Snider, S

1976-12-01

Three cooking treatments were applied to the longissimus muscle of beef and of pork and to deboned leg of lamb. Cooking treatments included: Intermittent energy application (3-min. cycle) with a microwave range operated at 220V and intermittent energy application (6-min. cycle) with a microwave range operated at 115V. Control roasts were cooked in a conventional gas oven (163+/-3 degrees C.). Cooking was adjusted so that roasts achieved an internal temperature of 70 degrees C. when cut for analyses. Cooking losses were significantly greater for microwave than for conventionally cooked beef. However, microwave cooking resulted in beef, pork, and lamb roasts with flavor of interior portions similar to those prepared conventionally. Flavor differences in samples from the edge of the slices of lamb and of pork and tenderness of lamb appeared to be related to cooking method. For these attributes, meat cooked conventionally was superior. In contrast, patterns in significant differences in tenderness and juiciness of beef and of pork were not consistent and were not related solely to method of cookery. Neither creatine nor creatinine was a good index of flavor of meat cooked by these methods. Aside from the time-saving aspect of microwave heating, there was no major advantage of one method of cooking over another. Thus, either high- or low- powered microwave equipment, operated at 2450 MHz, can be used satisfactorily for cooking tender cuts of beef, pork, and lamb.

Boundary conditions for free surface inlet and outlet problems

KAUST Repository

Taroni, M.; Breward, C. J. W.; Howell, P. D.; Oliver, J. M.

2012-01-01

We investigate and compare the boundary conditions that are to be applied to free-surface problems involving inlet and outlets of Newtonian fluid, typically found in coating processes. The flux of fluid is a priori known at an inlet, but unknown

Inlet Flow Control and Prediction Technologies for Embedded Propulsion Systems

Science.gov (United States)

McMillan, Michelle L.; Mackie, Scott A.; Gissen, Abe; Vukasinovic, Bojan; Lakebrink, Matthew T.; Glezer, Ari; Mani, Mori; Mace, James L.

2011-01-01

Fail-safe, hybrid, flow control (HFC) is a promising technology for meeting high-speed cruise efficiency, low-noise signature, and reduced fuel-burn goals for future, Hybrid-Wing-Body (HWB) aircraft with embedded engines. This report details the development of HFC technology that enables improved inlet performance in HWB vehicles with highly integrated inlets and embedded engines without adversely affecting vehicle performance. In addition, new test techniques for evaluating Boundary-Layer-Ingesting (BLI)-inlet flow-control technologies developed and demonstrated through this program are documented, including the ability to generate a BLI-like inlet-entrance flow in a direct-connect, wind-tunnel facility, as well as, the use of D-optimal, statistically designed experiments to optimize test efficiency and enable interpretation of results. Validated improvements in numerical analysis tools and methods accomplished through this program are also documented, including Reynolds-Averaged Navier-Stokes CFD simulations of steady-state flow physics for baseline, BLI-inlet diffuser flow, as well as, that created by flow-control devices. Finally, numerical methods were employed in a ground-breaking attempt to directly simulate dynamic distortion. The advances in inlet technologies and prediction tools will help to meet and exceed "N+2" project goals for future HWB aircraft.

The Factors Influencing on Consumption of Palm Cooking Oil in Indonesia

Directory of Open Access Journals (Sweden)

Ermy Teti

2011-09-01

Full Text Available Cooking oil is one of the most sensitive basic needs in Indonesia. The aims of the researchare to analyze factors influencing consumption of cooking oil, the cooking oil price, and theCrude Palm Oil price in Indonesia. Using simultaneous equation model, the study show thatpalm cooking oil consumption is significantly affected by domestic palm cooking oil priceand number of population. Whilst palm cooking oil price is significantly influenced by thecooking palm oil production and the domestic Crude Palm Oil price. Finally, the domesticCrude Palm Oil is significantly affected by international Crude Palm Oil price.Keywords: consumption, cooking oil price, crude palm oil price and cooking oil

Calculation of external-internal flow fields for mixed-compression inlets

Science.gov (United States)

Chyu, W. J.; Kawamura, T.; Bencze, D. P.

1987-01-01

Supersonic inlet flows with mixed external-internal compressions were computed using a combined implicit-explicit (Beam-Warming-Steger/MacCormack) method for solving the three-dimensional unsteady, compressible Navier-Stokes equations in conservation form. Numerical calculations were made of various flows related to such inlet operations as the shock-wave intersections, subsonic spillage around the cowl lip, and inlet started versus unstarted conditions. Some of the computed results were compared with wind tunnel data.

Evaluation of PM-10 commercial inlets for new surveillance air sampler

International Nuclear Information System (INIS)

Langer, G.

1986-01-01

The inlet for the present Rock Flats Plant surveillance sampler does not meet the new but still tentative PM-10 (<10-μm particle mass) criterion for sampling the hazardous fraction of airborne dust. Since this criterion relates mainly to non-radioactive emissions, DOE and EPA are presently in the process of promulgating emission guidelines specifically for non-reactor DOE nuclear facilities. The authors present approach is to select a commercial inlet and modify its, if necessary, to meet the PM-10 criterion, keeping in mind that they may have to recover the dust collected in the inlet. There is no EPA-approved PM-10 inlet design; instead, EPA issued a performance specification. As a nuclear operation, Rocky Flats has to sample continuously to ensure no period remains unmonitored, instead of every sixth day, as set forth by EPA for non-nuclear installations. During this study period, the authors developed an inlet evaluation methodology to meet the above, anticipated EPA requirements. Also, they started testing two potential inlets. 6 references, 2 figures, 1 table

Tidal and subtidal exchange flows at an inlet of the Wadden Sea

Science.gov (United States)

Valle-Levinson, Arnoldo; Stanev, Emil; Badewien, Thomas H.

2018-03-01

Observations of underway velocity profiles during complete spring and neap tidal cycles were used to determine whether the spatial structures of tidal and subtidal flows at a tidal inlet in a multiple-inlet embayment are consistent with those observed at single-inlet embayments. Measurements were obtained at the Otzumer Balje, one of the multiple inlets among the East Frisian Islands of the Wadden Sea. The 1.5 km-wide inlet displayed a bathymetric profile consisting of a channel ∼15 m deep flanked by tide observations spanned 36 h in the period May 11-12, 2011, while spring tide measurements exceeded 48 h from May 17 to May 19, 2011. Analysis of observations indicate that frictional effects from bathymetry molded tidal flows. Spatial distributions of semidiurnal tidal current amplitude and phase conform to those predicted by an analytical model for a basin with one inlet. Maximum semidiurnal flows appear at the surface in the channel, furthest away from bottom friction effects. Therefore, Otzumer Balje displays tidal hydrodynamics that are independent of the other inlets of the embayment. Subtidal exchange flows are laterally sheared, with residual inflow in the channel combined with outflow over shoals. The spatial distribution of these residual flows follow theoretical expectations of tidally driven flows interacting with bathymetry. Such distribution is similar to the tidal residual circulation at other inlets with only one communication to the ocean, suggesting that at subtidal scales the Otzumer Balje responds to tidal forcing independently of the other inlets.

Individuals with severe mental illnesses have improved eating behaviors and cooking skills after attending a 6-week nutrition cooking class.

Science.gov (United States)

Clark, Alena; Bezyak, Jill; Testerman, Nora

2015-09-01

This study assessed current meal planning/cooking behaviors and dietary intake of individuals with severe mental illnesses and determined differences after a 6-week nutrition education cooking class. Eighteen individuals with severe mental illnesses participated in a 6-week nutrition education cooking class and completed pre- and posttest 24-hr recalls and a postretrospective survey. Paired samples t tests were used. Participants met their calories needs, but they consumed high amounts of sodium and fat and low amounts of fiber. Significant increases in calcium, vitamin D, grains, and fruit occurred from pre- to posttest (p cooking and grocery shopping skills improved. Participants desire nutrition education programming that includes simple messages, hands-on cooking demonstrations, and health-related incentives. More research is needed to determine how nutrition education programs lead to sustained knowledge and behavior change within this specialized population. (c) 2015 APA, all rights reserved).

Biobased lubricant from used cooking oils

Science.gov (United States)

As more and more people look for healthy alternatives for cooking and frying oils, the opportunity to develop high-value products from these waste streams increases. Cooking oils that are often described as healthier contain higher levels of monounsaturated fats. NuSun® sunflower oil is an example o...

Hot-boning enhances cook yield of boneless skinless chicken thighs.

Science.gov (United States)

Zhuang, H; Bowker, B C; Buhr, R J; Brambila, G Sanchez

2014-06-01

Three experiments were conducted to evaluate the effects of postmortem deboning time on cook yield of boneless skinless chicken thighs. In experiment 1, chicken thigh meat was deboned at 0.75 (hot-bone), 2, and 24 h postmortem (PM) and trimmed to obtain mainly iliotibialis muscle. Samples were cooked directly from a frozen state. Cook yield of the muscle was significantly influenced by PM deboning time. Hot-boned thighs exhibited a 7% greater cook yield than the samples deboned at 24 h. In experiment 2, boneless skinless chicken thighs were deboned at 0.3, 2, and 24 h PM and cooked directly from a fresh, never-frozen state at 24 h PM. Cook yield of the hot-boned thighs was significantly higher than those of the 2 and 24 h deboned samples, which did not differ from each other. In experiment 3, whole legs (thigh + drumstick) were cut from the carcass backbone at 0.3 (hot-cut), 2, and 24 h PM. Thighs were separated from the legs (drumsticks) at either the same time the whole legs were removed from the carcasses or at 24 h PM. Intact thighs (bone in) were cooked fresh at 24 h PM. Color of fresh thigh muscles, cook yield, and Warner-Bratzler shear force of cooked samples were measured. Cook yield of the thighs cut from the backbone before chilling was significantly higher than those cut from the carcasses at 2 and 24 h PM, which did not differ from each other. The PM time at which intact thighs were separated from the leg (drumstick) did not influence cook yield. These results demonstrate that postmortem deboning time can significantly affect cook yield of boneless skinless chicken thigh products. Deboning chicken thighs after chilling reduces the cook yield. Differences in the cook yield of thighs may also result from the removal of whole chicken legs from the carcass backbone. Poultry Science Association Inc.

Validation of helium inlet design for ITER toroidal field coil

International Nuclear Information System (INIS)

Boyer, C.; Seo, K.; Hamada, K.; Foussat, A.; Le Rest, M.; Mitchell, N.; Decool, P.; Savary, F.; Sgobba, S.; Weiss, K.P.

2014-01-01

The ITER organization has performed design and its validation tests on a helium inlet structure for the ITER Toroidal Field (TF) coil under collaboration with CERN, KIT, and CEA Cadarache. Detailed structural analysis was performed in order to optimize the weld shape. A fatigue resistant design on the fillet weld between the shell covers and the jacket is an important point on the helium inlet structure. A weld filler material was selected based on tensile test at liquid helium temperature after Nb 3 Sn reaction heat treatment. To validate the design of the weld joint, fatigue tests at 7 K were performed using heat-treated butt weld samples. A pressure drop measurement of a helium inlet mock-up was performed by using nitrogen gas at room temperature in order to confirm uniform flow distribution and pressure drop characteristic. These tests have validated the helium inlet design. Based on the validation, Japanese and European Union domestic agencies, which have responsibilities of the TF coil procurement, are preparing the helium inlet mock-up for a qualification test. (authors)

The impact of video technology on learning: A cooking skills experiment.

Science.gov (United States)

Surgenor, Dawn; Hollywood, Lynsey; Furey, Sinéad; Lavelle, Fiona; McGowan, Laura; Spence, Michelle; Raats, Monique; McCloat, Amanda; Mooney, Elaine; Caraher, Martin; Dean, Moira

2017-07-01

This study examines the role of video technology in the development of cooking skills. The study explored the views of 141 female participants on whether video technology can promote confidence in learning new cooking skills to assist in meal preparation. Prior to each focus group participants took part in a cooking experiment to assess the most effective method of learning for low-skilled cooks across four experimental conditions (recipe card only; recipe card plus video demonstration; recipe card plus video demonstration conducted in segmented stages; and recipe card plus video demonstration whereby participants freely accessed video demonstrations as and when needed). Focus group findings revealed that video technology was perceived to assist learning in the cooking process in the following ways: (1) improved comprehension of the cooking process; (2) real-time reassurance in the cooking process; (3) assisting the acquisition of new cooking skills; and (4) enhancing the enjoyment of the cooking process. These findings display the potential for video technology to promote motivation and confidence as well as enhancing cooking skills among low-skilled individuals wishing to cook from scratch using fresh ingredients. Copyright © 2017 Elsevier Ltd. All rights reserved.

Organics Verification Study for Sinclair and Dyes Inlets, Washington

Energy Technology Data Exchange (ETDEWEB)

Kohn, Nancy P.; Brandenberger, Jill M.; Niewolny, Laurie A.; Johnston, Robert K.

2006-09-28

Sinclair and Dyes Inlets near Bremerton, Washington, are on the State of Washington 1998 303(d) list of impaired waters because of fecal coliform contamination in marine water, metals in sediment and fish tissue, and organics in sediment and fish tissue. Because significant cleanup and source control activities have been conducted in the inlets since the data supporting the 1998 303(d) listings were collected, two verification studies were performed to address the 303(d) segments that were listed for metal and organic contaminants in marine sediment. The Metals Verification Study (MVS) was conducted in 2003; the final report, Metals Verification Study for Sinclair and Dyes Inlets, Washington, was published in March 2004 (Kohn et al. 2004). This report describes the Organics Verification Study that was conducted in 2005. The study approach was similar to the MVS in that many surface sediment samples were screened for the major classes of organic contaminants, and then the screening results and other available data were used to select a subset of samples for quantitative chemical analysis. Because the MVS was designed to obtain representative data on concentrations of contaminants in surface sediment throughout Sinclair Inlet, Dyes Inlet, Port Orchard Passage, and Rich Passage, aliquots of the 160 MVS sediment samples were used in the analysis for the Organics Verification Study. However, unlike metals screening methods, organics screening methods are not specific to individual organic compounds, and are not available for some target organics. Therefore, only the quantitative analytical results were used in the organics verification evaluation. The results of the Organics Verification Study showed that sediment quality outside of Sinclair Inlet is unlikely to be impaired because of organic contaminants. Similar to the results for metals, in Sinclair Inlet, the distribution of residual organic contaminants is generally limited to nearshore areas already within the

Cooking utensil with improved heat retention

Science.gov (United States)

Potter, T.F.; Benson, D.K.; Burch, S.D.

1997-07-01

A cooking utensil with improved heat retention includes an inner pot received within an outer pot and separated in a closely spaced-apart relationship to form a volume or chamber there between. The chamber is evacuated and sealed with foil leaves at the upper edges of the inner and outer pot. The vacuum created between the inner and outer pot, along with the minimum of thermal contact between the inner and outer pot, and the reduced radiative heat transfer due to low emissivity coatings on the inner and outer pot, provide for a highly insulated cooking utensil. Any combination of a plurality of mechanisms for selectively disabling and re-enabling the insulating properties of the pot are provided within the chamber. These mechanisms may include: a hydrogen gas producing and reabsorbing device such as a metal hydride, a plurality of metal contacts which can be adjusted to bridge the gap between the inner and outer pot, and a plurality of bimetallic switches which can selectively bridge the gap between the inner and outer pot. In addition, phase change materials with superior heat retention characteristics may be provided within the cooking utensil. Further, automatic and programmable control of the cooking utensil can be provided through a microprocessor and associated hardware for controlling the vacuum disable/enable mechanisms to automatically cook and save food. 26 figs.

Cooking utensil with improved heat retention

Science.gov (United States)

Potter, Thomas F.; Benson, David K.; Burch, Steven D.

1997-01-01

A cooking utensil with improved heat retention includes an inner pot received within an outer pot and separated in a closely spaced-apart relationship to form a volume or chamber therebetween. The chamber is evacuated and sealed with foil leaves at the upper edges of the inner and outer pot. The vacuum created between the inner and outer pot, along with the minimum of thermal contact between the inner and outer pot, and the reduced radiative heat transfer due to low emissivity coatings on the inner and outer pot, provide for a highly insulated cooking utensil. Any combination of a plurality of mechanisms for selectively disabling and re-enabling the insulating properties of the pot are provided within the chamber. These mechanisms may include: a hydrogen gas producing and reabsorbing device such as a metal hydride, a plurality of metal contacts which can be adjusted to bridge the gap between the inner and outer pot, and a plurality of bimetallic switches which can selectively bridge the gap between the inner and outer pot. In addition, phase change materials with superior heat retention characteristics may be provided within the cooking utensil. Further, automatic and programmable control of the cooking utensil can be provided through a microprocessor and associated hardware for controlling the vacuum disable/enable mechanisms to automatically cook and save food.

Impeller inlet geometry effect on performance improvement for centrifugal pumps

International Nuclear Information System (INIS)

Luo, Xianwu; Zhang, Yao; Peng, Junqi; Xu, Hongyuan; Yu, Weiping

2008-01-01

This research treats the effect of impeller inlet geometry on performance improvement for a boiler feed pump, who is a centrifugal pump having specific speed of 183 m.m 3 min -1 .min -1 and close type impeller with exit diameter of 450 mm. The hydraulic performance and cavitation performance of the pump have been tested experimentally. In order to improve the pump, five impellers have been considered by extending the blade leading edge or applying much larger blade angle at impeller inlet compared with the original impeller. The 3-D turbulent flow inside those pumps has been analyzed basing on RNG k-ε turbulence model and VOF cavitation model. It is noted that the numerical results are fairly good compared with the experiments. Based on the experimental test and numerical simulation, the following conclusions can be drawn: (1) Impeller inlet geometry has important influence on performance improvement in the case of centrifugal pump. Favorite effects on performance improvement have been achieved by both extending the blade leading edge and applying much larger blade angle at impeller inlet: (2) It is suspected that the extended leading edge have favorite effect for improving hydraulic performance, and the much larger blade angle at impeller inlet have favorite effect for improving cavitation performance for the test pump: (3) Uniform flow upstream of impeller inlet is helpful for improving cavitation performance of the pump

Effect of a dual inlet channel on cell loading in microfluidics.

Science.gov (United States)

Yun, Hoyoung; Kim, Kisoo; Lee, Won Gu

2014-11-01

Unwanted sedimentation and attachment of a number of cells onto the bottom channel often occur on relatively large-scale inlets of conventional microfluidic channels as a result of gravity and fluid shear. Phenomena such as sedimentation have become recognized problems that can be overcome by performing microfluidic experiments properly, such as by calculating a meaningful output efficiency with respect to real input. Here, we present a dual-inlet design method for reducing cell loss at the inlet of channels by adding a new " upstream inlet " to a single main inlet design. The simple addition of an upstream inlet can create a vertically layered sheath flow prior to the main inlet for cell loading. The bottom layer flow plays a critical role in preventing the cells from attaching to the bottom of the channel entrance, resulting in a low possibility of cell sedimentation at the main channel entrance. To provide proof-of-concept validation, we applied our design to a microfabricated flow cytometer system (μFCS) and compared the cell counting efficiency of the proposed μFCS with that of the previous single-inlet μFCS and conventional FCS. We used human white blood cells and fluorescent microspheres to quantitatively evaluate the rate of cell sedimentation in the main inlet and to measure fluorescence sensitivity at the detection zone of the flow cytometer microchip. Generating a sheath flow as the bottom layer was meaningfully used to reduce the depth of field as well as the relative deviation of targets in the z-direction (compared to the x-y flow plane), leading to an increased counting sensitivity of fluorescent detection signals. Counting results using fluorescent microspheres showed both a 40% reduction in the rate of sedimentation and a 2-fold higher sensitivity in comparison with the single-inlet μFCS. The results of CD4(+) T-cell counting also showed that the proposed design results in a 25% decrease in the rate of cell sedimentation and a 28% increase in

Onsite LLW storage at Cook

International Nuclear Information System (INIS)

MacRae, W.T.

1994-01-01

The Donald C. Cook nuclear plant has gained much experience through the onsite storage of low-level radioactive waste. Owned and operated by the Indiana Michigan Power Company, which is owned by American Electric Power, the plant is located in Bridgman, Michigan, on the southeast side of Lake Michigan, about 50 miles from Chicago. In November 1990, waste generators in the state of Michigan were denied access to licensed low-level waste disposal sites because of a lack of progress by the state in developing its own disposal site. Because of this lack, wastes from the Cook plant have been stored onsite for three years. This article covers four issues related to the Cook nuclear plant's experience in the low-level waste storage: storage capacity and waste generation rates, waste form and packages, regulatory issues, and the monitoring of the waste

The Factors Influencing on Consumption of Palm Cooking Oil in Indonesia

OpenAIRE

Teti, Ermy; Hutabarat, Sakti; Nofionna, Asriati

2009-01-01

Cooking oil is one of the most sensitive basic needs in Indonesia. The aims of the researchare to analyze factors influencing consumption of cooking oil, the cooking oil price, and theCrude Palm Oil price in Indonesia. Using simultaneous equation model, the study show thatpalm cooking oil consumption is significantly affected by domestic palm cooking oil priceand number of population. Whilst palm cooking oil price is significantly influenced by thecooking palm oil production and the domestic ...

The Factors Influencing on Consumption of Palm Cooking Oil in Indonesia

OpenAIRE

Teti, Ermy; Hutabarat, Sakti; Nofionna, Asriati

2011-01-01

Cooking oil is one of the most sensitive basic needs in Indonesia. The aims of the researchare to analyze factors influencing consumption of cooking oil, the cooking oil price, and theCrude Palm Oil price in Indonesia. Using simultaneous equation model, the study show thatpalm cooking oil consumption is significantly affected by domestic palm cooking oil priceand number of population. Whilst palm cooking oil price is significantly influenced by thecooking palm oil production and the domestic ...

Background-Oriented Schlieren used in a hypersonic inlet test at NASA GRC

Science.gov (United States)

Clem, Michelle; Woike, Mark; Saunders, John

2016-01-01

Background Oriented Schlieren (BOS) is a derivative of the classical schlieren technology, which is used to visualize density gradients, such as shock wave structures in a wind tunnel. Changes in refractive index resulting from density gradients cause light rays to bend, resulting in apparent motion of a random background pattern. The apparent motion of the pattern is determined using cross-correlation algorithms (between no-flow and with-flow image pairs) producing a schlieren-like image. One advantage of BOS is its simplified setup which enables a larger field-of-view (FOV) than traditional schlieren systems. In the present study, BOS was implemented into the Combined Cycle Engine Large-Scale Inlet Mode Transition Experiment (CCE LIMX) in the 10x10 Supersonic Wind Tunnel at NASA Glenn Research Center. The model hardware for the CCE LIMX accommodates a fully integrated turbine based combined cycle propulsion system. To date, inlet mode transition between turbine and ramjet operation has been successfully demonstrated. High-speed BOS was used to visualize the behavior of the flow structures shock waves during unsteady inlet unstarts, a phenomenon known as buzz. Transient video images of inlet buzz were recorded for both the ramjet flow path (high speed inlet) and turbine flow path (low speed inlet). To understand the stability limits of the inlet, operation was pushed to the point of unstart and buzz. BOS was implemented in order to view both inlets simultaneously, since the required FOV was beyond the capability of the current traditional schlieren system. An example of BOS data (Images 1-6) capturing inlet buzz are presented.

33 CFR 110.170 - Lockwoods Folly Inlet, N.C.

Science.gov (United States)

2010-07-01

... 33 Navigation and Navigable Waters 1 2010-07-01 2010-07-01 false Lockwoods Folly Inlet, N.C. 110.170 Section 110.170 Navigation and Navigable Waters COAST GUARD, DEPARTMENT OF HOMELAND SECURITY ANCHORAGES ANCHORAGE REGULATIONS Anchorage Grounds § 110.170 Lockwoods Folly Inlet, N.C. (a) Explosives...

Long time durability tests of fabric inlet stratification pipes

DEFF Research Database (Denmark)

Andersen, Elsa; Furbo, Simon

2008-01-01

and that this destroys the capability of building up thermal stratification for the fabric inlet stratification pipe. The results also show that although dirt, algae etc. are deposited in the fabric pipes in the space heating tank, the capability of the fabric inlet stratifiers to build up thermal stratification...

Modelling Morphological Response of Large Tidal Inlet Systems to Sea Level Rise

NARCIS (Netherlands)

Dissanayake, P.K.

2011-01-01

This dissertation qualitatively investigates the morphodynamic response of a large inlet system to IPCC projected relative sea level rise (RSLR). Adopted numerical approach (Delft3D) used a highly schematised model domain analogous to the Ameland inlet in the Dutch Wadden Sea. Predicted inlet

Determination of advanced glycation endproducts in cooked meat products.

Science.gov (United States)

Chen, Gengjun; Smith, J Scott

2015-02-01

Advanced glycation endproducts (AGEs), a pathogenic factor implicated in diabetes and other chronic diseases, are produced in cooked meat products. The objective of this study was to determine the AGE content, as measured by Nε-carboxymethyllysine (CML) levels, in cooked chicken, pork, beef and fish (salmon and tilapia) prepared by three common cooking methods used by U.S. consumers: frying, baking, and broiling. The CML was detected in all the cooked samples, but the levels were dependent on types of meat, cooking conditions, and the final internal temperature. Broiling and frying at higher cooking temperature produced higher levels of CML, and broiled beef contained the highest CML content (21.8μg/g). Baked salmon (8.6μg/g) and baked tilapia (9.7μg/g) contained less CML as compared to the other muscle food samples. Copyright © 2014 Elsevier Ltd. All rights reserved.

Cooking frequency may enhance survival in Taiwanese elderly.

Science.gov (United States)

Chen, Rosalind Chia-Yu; Lee, Meei-Shyuan; Chang, Yu-Hung; Wahlqvist, Mark L

2012-07-01

To investigate the association between cooking behaviour and long-term survival among elderly Taiwanese. Cohort study. The duration of follow-up was the interval between the date of interview and the date of death or 31 December 2008, when censored for survivors. Information used included demographics, socio-economic status, health behaviours, cooking frequencies, physical function, cognitive function, nutrition knowledge awareness, eating out habits and food and nutrient intakes. These data were linked to death records. Cox proportional-hazards models were used to evaluate cooking frequency on death from 1999 to 2008 with related covariate adjustments. Elderly Nutrition and Health Survey in Taiwan, 1999-2000. Nationally representative free-living elderly people aged ≥65 years (n 1888). During a 10-year follow-up, 695 participants died. Those who cooked most frequently were younger, women, unmarried, less educated, non-drinkers of alcohol, non-smokers, without chewing difficulty, had spouse as dinner companion, normal cognition, who walked or shopped more than twice weekly, who ate less meat and more vegetables. Highly frequent cooking (>5 times/week, compared with never) predicted survival (hazard ratio (HR) = 0·47; 95 % CI, 0·36, 0·61); with adjustment for physical function, cognitive function, nutrition knowledge awareness and other covariates, HR was 0·59 (95 % CI, 0·41, 0·86). Women benefited more from cooking more frequently than did men, with decreased HR, 51 % v. 24 %, when most was compared with least. A 2-year delay in the assessment of survivorship led to similar findings. Cooking behaviour favourably predicts survivorship. Highly frequent cooking may favour women more than men.

Flow Control in a Compact Inlet

Science.gov (United States)

Vaccaro, John C.

2011-12-01

An experimental investigation of flow control, via various control jets actuators, was undertaken to eliminate separation and secondary flows in a compact inlet. The compact inlet studied was highly aggressive with a length-to-diameter ratio of 1.5. A brand new facility was designed and built to enable various actuation methodologies as well as multiple measurement techniques. Techniques included static surface pressure, total pressure, and stereoscopic particle image velocimetry. Experimental data were supplemented with numerical simulations courtesy of Prof. Kenneth Jansen, Dr. Onkar Sahni, and Yi Chen. The baseline flow field was found to be dominated by two massive separations and secondary flow structures. These secondary structures were present at the aerodynamic interface plane in the form of two counter-rotating vortices inducing upwash along centerline. A dominant shedding frequency of 350 Hz was measured both at the aerodynamic interface plane and along the lower surface of the inlet. Flow control experiments started utilizing a pair of control jets placed in streamwise locations where flow was found to separate. Tests were performed for a range of inlet Mach numbers from 0.2 to 0.44. Steady and unsteady static pressure measurements along the upper and lower walls of the duct were performed for various combinations of actuation. The parameters that were tested include the control jets momentum coefficient, their blowing ratio, the actuation frequency, as well as different combinations of jets. It was shown that using mass flux ratio as a criterion to define flow control is not sufficient, and one needs to provide both the momentum coefficient and the blowing ratio to quantify the flow control performance. A detailed study was undertaken on controlling the upstream separation point for an inlet Mach number of 0.44. Similar to the baseline flow field, the flow field associated with the activation of a two-dimensional control jet actuator was dominated by

Effect of the inlet throttling on the thermal-hydraulic instability of the natural circulation BWR

International Nuclear Information System (INIS)

Furuya, Masahiro; Inada, Fumio; Yoneda, Kimitoshi

1997-01-01

Although it is well-established that inlet restriction has a stabilizing for forced circulation BWR, the effect of inlet on the thermal-hydraulic stability of natural circulation BWR remains unknown since increasing inlet restriction affect thermal-hydraulic stability due to reduction of the recirculation flow rate. Therefore experiments have been conducted to investigate the effect of inlet restriction on the thermal-hydraulic stability. A test facility used in this experiments was designed and constructed to have non-dimensional values which are nearly equal to those of natural circulation BWR. Experimental results showed that driving force of the natural circulation was described as a function of heat flux and inlet subcooling independent of inlet restriction. Stability maps in reference to the channel inlet subcooling, heat flux were presented for various inlet restriction which were carried out by an analysis based on the homogeneous flow various using this function. Instability region during the inlet subcooling shifted to the higher inlet subcooling with increasing inlet restriction and became larger with increasing heat flux. (author)

An evidence-based conceptual framework of healthy cooking

Directory of Open Access Journals (Sweden)

Margaret Raber

2016-12-01

Full Text Available Eating out of the home has been positively associated with body weight, obesity, and poor diet quality. While cooking at home has declined steadily over the last several decades, the benefits of home cooking have gained attention in recent years and many healthy cooking projects have emerged around the United States. The purpose of this study was to develop an evidence-based conceptual framework of healthy cooking behavior in relation to chronic disease prevention. A systematic review of the literature was undertaken using broad search terms. Studies analyzing the impact of cooking behaviors across a range of disciplines were included. Experts in the field reviewed the resulting constructs in a small focus group. The model was developed from the extant literature on the subject with 59 studies informing 5 individual constructs (frequency, techniques and methods, minimal usage, flavoring, and ingredient additions/replacements, further defined by a series of individual behaviors. Face validity of these constructs was supported by the focus group. A validated conceptual model is a significant step toward better understanding the relationship between cooking, disease and disease prevention and may serve as a base for future assessment tools and curricula.

Should we attempt global (inlet engine airframe) control design?

Science.gov (United States)

Carlin, C. M.

1980-01-01

The feasibility of multivariable design of the entire airplane control system is briefly addressed. An intermediate step in that direction is to design a control for an inlet engine augmentor system by using multivariable techniques. The supersonic cruise large scale inlet research program is described which will provide an opportunity to develop, integrate, and wind tunnel test a control for a mixed compression inlet and variable cycle engine. The integrated propulsion airframe control program is also discussed which will introduce the problem of implementing MVC within a distributed processing avionics architecture, requiring real time decomposition of the global design into independent modules in response to hardware communication failures.

Alternative Fuels Data Center: Recycled Cooking Oil Powers Biodiesel

Science.gov (United States)

Vehicles in Vermont Recycled Cooking Oil Powers Biodiesel Vehicles in Vermont to someone by E -mail Share Alternative Fuels Data Center: Recycled Cooking Oil Powers Biodiesel Vehicles in Vermont on Facebook Tweet about Alternative Fuels Data Center: Recycled Cooking Oil Powers Biodiesel Vehicles in

Development and Performance Evaluation of Charcoal-Fired Cooking Stoves

International Nuclear Information System (INIS)

Ndirika, V. I. O.

2002-01-01

Three different sizes of cooking stoves which utilizes charcoal as source of fuel with fuel capacities 15.7 kg, 10.6 kg and 3.5 kg for the large, medium and small stoves respectively were designed and fabricated for domestic cooking of food by the rural communities. The stoves were evaluated for performance in terms of fuel efficiency, fuel consumption rate, cooking efficiency and boiling time during testing operation with water. From the result it was revealed that the rate of fuel consumption for the large, medium and small cooking stove were 7.2 kg/h, 5.9 kg/h and 2.3 kg/h respectively, and their fuel efficiencies were 88%, 86% and 82% respectively. Also the cooking efficiencies of these stoves were 94%, 83% and 72% respectively. A comparative evaluation of the cooking efficiencies, fuel efficiencies, fuel consumption rate and cooking time between the three types of stoves and the traditional three stone open fire system, reveals that the cooking efficiencies and fuel efficiencies obtained were greater than the values obtained with the traditional three stone open fire system. But the values of the fuel consumption rate and boiling time obtained for the three stoves were lower than the values obtained with the traditional system. And the difference between their means was statistically significant at 5 % level of significance

Characterization of volatile organic compounds from different cooking emissions

Science.gov (United States)

Cheng, Shuiyuan; Wang, Gang; Lang, Jianlei; Wen, Wei; Wang, Xiaoqi; Yao, Sen

2016-11-01

Cooking fume is regarded as one of the main sources of urban atmospheric volatile organic compounds (VOCs) and its chemical characteristics would be different among various cooking styles. In this study, VOCs emitted from four different Chinese cooking styles were collected. VOCs concentrations and emission characteristics were analyzed. The results demonstrated that Barbecue gave the highest VOCs concentrations (3494 ± 1042 μg/m3), followed by Hunan cuisine (494.3 ± 288.8 μg/m3), Home cooking (487.2 ± 139.5 μg/m3), and Shandong cuisine (257.5 ± 98.0 μg/m3). The volume of air drawn through the collection hood over the stove would have a large impact on VOCs concentration in the exhaust. Therefore, VOCs emission rates (ER) and emission factors (EF) were also estimated. Home cooking had the highest ER levels (12.2 kg/a) and Barbecue had the highest EF levels (0.041 g/kg). The abundance of alkanes was higher in Home cooking, Shandong cuisine and Hunan cuisine with the value of 59.4%-63.8%, while Barbecue was mainly composed of alkanes (34.7%) and alkenes (39.9%). The sensitivity species of Home cooking and Hunan cuisine were alkanes, and that of Shandong cuisine and Barbecue were alkenes. The degree of stench pollution from cooking fume was lighter.

Energy efficient air inlet humidity control; Energiezuinige inblaasvochtregeling

Energy Technology Data Exchange (ETDEWEB)

Gielen, J.H. [C Point, DLV Plant, Horst (Netherlands)

2005-03-15

This project report describes the results of research conducted on the control of the inlet, humidification and dehumidification, based on the air inlet humidity rate. The project was carried out at a mushroom cultivation business in Heijen, the Netherlands [Dutch] Deze projectrapportage geeft de resultaten van het onderzoek naar het regelen van de luchtklep, bevochtiging en ontvochtiging, op basis van het inblaasvochtgehalte. Het project werd uitgevoerd op een champignonkwekerij in Heijen.

System and technique for ultrasonic determination of degree of cooking

Energy Technology Data Exchange (ETDEWEB)

Bond, Leonard J [Richland, WA; Diaz, Aaron A [W. Richland, WA; Judd, Kayte M [Richland, WA; Pappas, Richard A [Richland, WA; Cliff, William C [Richland, WA; Pfund, David M [Richland, WA; Morgen, Gerald P [Kennewick, WA

2007-03-20

A method and apparatus are described for determining the doneness of food during a cooking process. Ultrasonic signal are passed through the food during cooking. The change in transmission characteristics of the ultrasonic signal during the cooking process is measured to determine the point at which the food has been cooked to the proper level. In one aspect, a heated fluid cooks the food, and the transmission characteristics along a fluid-only ultrasonic path provides a reference for comparison with the transmission characteristics for a food-fluid ultrasonic path.

Interactions Between Wetlands and Tidal Inlets

National Research Council Canada - National Science Library

Sanchez, Alejandro

2008-01-01

This Coastal and Hydraulics Engineering Technical Note (CHETN) presents numerical simulations investigating how the loss of wetlands in estuaries modifies tidal processes in inlet navigation channels...

Impeller inlet geometry effect on performance improvement for centrifugal pumps

Energy Technology Data Exchange (ETDEWEB)

Luo, Xianwu; Zhang, Yao; Peng, Junqi; Xu, Hongyuan [Tsinghua University, Beijing (China); Yu, Weiping [Zhejiang Pump Works, Zhejiang (China)

2008-10-15

This research treats the effect of impeller inlet geometry on performance improvement for a boiler feed pump, who is a centrifugal pump having specific speed of 183 m.m{sup 3}min{sup -1}.min{sup -1} and close type impeller with exit diameter of 450 mm. The hydraulic performance and cavitation performance of the pump have been tested experimentally. In order to improve the pump, five impellers have been considered by extending the blade leading edge or applying much larger blade angle at impeller inlet compared with the original impeller. The 3-D turbulent flow inside those pumps has been analyzed basing on RNG k-{epsilon} turbulence model and VOF cavitation model. It is noted that the numerical results are fairly good compared with the experiments. Based on the experimental test and numerical simulation, the following conclusions can be drawn: (1) Impeller inlet geometry has important influence on performance improvement in the case of centrifugal pump. Favorite effects on performance improvement have been achieved by both extending the blade leading edge and applying much larger blade angle at impeller inlet: (2) It is suspected that the extended leading edge have favorite effect for improving hydraulic performance, and the much larger blade angle at impeller inlet have favorite effect for improving cavitation performance for the test pump: (3) Uniform flow upstream of impeller inlet is helpful for improving cavitation performance of the pump

Effect of added phosphate and type of cooking method on physico-chemical and sensory features of cooked lamb loins.

Science.gov (United States)

Roldán, Mar; Antequera, Teresa; Pérez-Palacios, Trinidad; Ruiz, Jorge

2014-05-01

This study evaluated the effect of brining with phosphates on the physico-chemical and sensory features of sous-vide and roasted cooked lamb. Lamb loins (n=48) were injected with either 10% w/w of distilled water or a solution containing 0.2% or 0.4% (w/v) of a mixture of phosphate salts. After injection, samples were either sous-vide cooked (12h-60°C) or oven roasted (180°C until 73°C of core temp.). Expressible moisture, cooking loss, instrumental color, pH, water holding capacity, instrumental texture and sensory properties were evaluated. Brining with phosphates led to lower cooking loss in both sous-vide and oven roasted samples, but only the former showed significantly higher moisture content. Phosphates increased instrumental hardness and shear force values in sous-vide samples, while this effect was not as evident in roasted ones. Toughness was reduced and juiciness was improved as a consequence of phosphate addition. Overall, injection of a phosphate solution appears as a potential procedure for improving sensory textural features of cooked lamb whole cuts. Copyright © 2014 Elsevier Ltd. All rights reserved.

TEXTURE OF COOKED SPELT WHEAT NOODLES

Directory of Open Access Journals (Sweden)

Magdaléna Lacko - Bartošová

2013-02-01

Full Text Available At present, there are limited and incomplete data on the ability of spelt to produce alimentary pasta of suitable quality. Noodles are traditional cereal-based food that is becoming increasingly popular worldwide because of its convenience, nutritional qualities, and palatability. It is generally accepted that texture is the main criterion for assessing overall quality of cooked noodles. We present selected indicators of noodle texture of three spelt cultivars – Oberkulmer Rotkorn, Rubiota and Franckenkorn grown in an ecological system at the locality of Dolna Malanta near Nitra. A texture analyzer TA.XT PLUS was used to determine cooked spelt wheat noodle firmness (N (AACC 66-50. The texture of cooked spelt wheat noodles was expressed also as elasticity (N and extensibility (mm. Statistical analysis showed significant influence of the variety and year of growing on the firmness, elasticity and extensibility of cooked noodles. The wholemeal spelt wheat noodles were characterized with lower cutting firmness than the flour noodles. Flour noodles were more tensile than wholemeal noodles. The best elasticity and extensibility of flour noodles was found in noodles prepared from Rubiota however from wholemeal noodles it was Oberkulmer Rotkorn. Spelt wheat is suitable for noodle production, however also here it is necessary to differentiate between varieties. According to achieved results, wholemeal noodles prepared from Oberkulmer Rotkorn can be recommended for noodle industry due to their consistent structure and better texture quality after cooking.

Determinants of market production of cooking banana in Nigeria ...

African Journals Online (AJOL)

The factors that influence farmers' decisions to produce cooking banana for market in southeast Nigeria were examined. Data were collected from a ... Results of the study indicate that about 80% of the farmers interviewed produce cooking banana both for household consumption and for sale. The proportion of cooking ...

Physics of Acoustic Radiation from Jet Engine Inlets

Science.gov (United States)

Tam, Christopher K. W.; Parrish, Sarah A.; Envia, Edmane; Chien, Eugene W.

2012-01-01

Numerical simulations of acoustic radiation from a jet engine inlet are performed using advanced computational aeroacoustics (CAA) algorithms and high-quality numerical boundary treatments. As a model of modern commercial jet engine inlets, the inlet geometry of the NASA Source Diagnostic Test (SDT) is used. Fan noise consists of tones and broadband sound. This investigation considers the radiation of tones associated with upstream propagating duct modes. The primary objective is to identify the dominant physical processes that determine the directivity of the radiated sound. Two such processes have been identified. They are acoustic diffraction and refraction. Diffraction is the natural tendency for an acoustic wave to follow a curved solid surface as it propagates. Refraction is the turning of the direction of propagation of sound waves by mean flow gradients. Parametric studies on the changes in the directivity of radiated sound due to variations in forward flight Mach number and duct mode frequency, azimuthal mode number, and radial mode number are carried out. It is found there is a significant difference in directivity for the radiation of the same duct mode from an engine inlet when operating in static condition and in forward flight. It will be shown that the large change in directivity is the result of the combined effects of diffraction and refraction.

Professional cooking: new approaches; Restauration professionnelle: nouvelles approches

Energy Technology Data Exchange (ETDEWEB)

NONE

2004-07-01

Cegibat, the information-recommendation agency of Gaz de France for building engineering professionals, has organized this conference meeting on professional cooking to present the existing gas solutions to manage together the space heating, the air conditioning, the refrigeration and the cooking: evolution of markets with new consumer habits, natural gas technologies and innovations, architecture of cooking rooms: esthetics and functionality, opening of energy markets and new gas supplying contracts. (J.S.)

Increasing intention to cook from basic ingredients: A randomised controlled study.

Science.gov (United States)

Lavelle, Fiona; Hollywood, Lynsey; Caraher, Martin; McGowan, Laura; Spence, Michelle; Surgenor, Dawn; McCloat, Amanda; Mooney, Elaine; Raats, Monique; Dean, Moira

2017-09-01

The promotion of home cooking is a strategy used to improve diet quality and health. However, modern home cooking typically includes the use of processed food which can lead to negative outcomes including weight gain. In addition, interventions to improve cooking skills do not always explain how theory informed their design and implementation. The Behaviour Change Technique (BCT) taxonomy successfully employed in other areas has identified essential elements for interventions. This study investigated the effectiveness of different instructional modes for learning to cook a meal, designed using an accumulating number of BCTs, on participant's perceived difficulty, enjoyment, confidence and intention to cook from basic ingredients. 141 mothers aged between 20 and 39 years from the island of Ireland were randomised to one of four conditions based on BCTs (1) recipe card only [control condition]; (2) recipe card plus video modelling; (3) recipe card plus video prompting; (4) recipe card plus video elements. Participants rated their enjoyment, perceived difficulty, confidence and intention to cook again pre, mid and post experiment. Repeated one-way factorial ANOVAs, correlations and a hierarchical regression model were conducted. Despite no significant differences between the different conditions, there was a significant increase in enjoyment (P cook from basics again (P cook from basics pre-experiment, and confidence and enjoyment (both pre and post experiment) significantly contributed to the final regression model explaining 42% of the variance in intention to cook from basics again. Cooking interventions should focus on practical cooking and increasing participants' enjoyment and confidence during cooking to increase intention to cook from basic ingredients at home. Copyright © 2017 Elsevier Ltd. All rights reserved.

Evaluation of magnetic resonance imaging in thoracic inlet tumors

Energy Technology Data Exchange (ETDEWEB)

Sakai, Eiro (Kobe Univ. (Japan). School of Medicine)

1993-06-01

To evaluate the detectability of tumor invasion to the thoracic inlet, MRI was performed in 57 patients with thoracic inlet tumor, and the diagnostic accuracy of MRI was compared with that of CT concerning the utility for thoracic inlet lesions. And we assessed abnormal findings in comparison with surgical or autopsy findings. In the local extent of the tumor, the accuracy for tumor invasion to the vessels such as subclavian artery and vein was 94.9% for MRI, and 83.5% for CT, and to the brachial plexus was 95.0% for MRI, and 60.0% for CT. MRI was superior to CT, but MRI was equivalent to CT with regard to invasion to the base of the neck, lateral chest wall, ribs, and vertebral bodies. However on MRI, it is easier to understand the longitudinal tumor extent than on CT. CT has superior spatial resolusion but CT has also disadvantages, such as streak artifact caused by shoulder joints, resulting in image degradation. In contrast, MRI has inherent advantages, and multiple images which facilitate the relationship between tumor and normal structures. Coronal and sagittal MR images facilitated three-dimensional observation of tumor of invasion in the thoracic inlet. Furthermore to improve image quality of MRI for the thoracic inlet, we newly devised a high molecular polyester shell for fixing a surface coil. On the high resolution MR (HR-MR) imaging using our shell, normal lymph nodes, muscles, blood vessels and the branches of the branchial plexus were clearly visualized in detail. Our shell was simple to process and facilitated immobilization of a surface coil. HR-MR technique produces images of high resolution after simple preparation. In conclusion, MRI was very useful for detecting lesions of the thoracic inlet and in deciding surgical indication and the planning for radiotherapy. (author).

Evaluation of Cooking Oil as Processing Addtive for Natural Rubber

Directory of Open Access Journals (Sweden)

Y. M. SYAMIN

2017-08-01

Full Text Available It was reported recently that high amount of aromatic ring  or number of polycyclic aromatic hydrocarbon compounds found in aromatic oil are carcinogenic. This paper discusses the work to evaluate the Malaysian cooking oil as an alternative option to be used as process oil since cooking oil is safe to use and non-toxic. The performance of cooking oil is compared againstaromatic and paraffinioils. The results showed that rubber compounds containing cooking oil produced almostsimilar cure characteristicsas those produced by aromatic and paraffinioils indicating that it did not interfere with the vulcanization reaction. The physical properties of the vulcanizates containing cooking oil were almostsimilar to those of vulcanizates containing aromatic and paraffinioils, except the rebound resilience. The vulcanizates containing cooking oil gave higher resilience than vulcanizates containing aromatic and paraffinioils. High resilience is one of the desired features for a low rolling resistance tyre. Cooking oil provided this extra advantage.

46 CFR 169.685 - Electric heating and cooking equipment.

Science.gov (United States)

2010-10-01

... 46 Shipping 7 2010-10-01 2010-10-01 false Electric heating and cooking equipment. 169.685 Section... More on Vessels of Less Than 100 Gross Tons § 169.685 Electric heating and cooking equipment. (a) Each...) All electric cooking equipment, attachments, and devices, must be of rugged construction and so...

PM2.5 in Dutch dwellings due to cooking

NARCIS (Netherlands)

Jacobs, P.; Borsboom, W.A.; Kemp, R.E.J.

2016-01-01

Cooking emissions have long been seen as an odour problem. However recent studies showed that Particulate Matter (PM) is the main health risk of indoor air and cooking can be a major source. A small field study within 9 Dutch dwellings indicates that depending on the conditions cooking can have a

Can barrier islands survive sea level rise? Tidal inlets versus storm overwash

Science.gov (United States)

Nienhuis, J.; Lorenzo-Trueba, J.

2017-12-01

Barrier island response to sea level rise depends on their ability to transgress and move sediment to the back barrier, either through flood-tidal delta deposition or via storm overwash. Our understanding of these processes over decadal to centennial timescales, however, is limited and poorly constrained. We have developed a new barrier inlet environment (BRIE) model to better understand the interplay between tidal dynamics, overwash fluxes, and sea-level rise on barrier evolution. The BRIE model combines existing overwash and shoreface formulations [Lorenzo-Trueba and Ashton, 2014] with alongshore sediment transport, inlet stability [Escoffier, 1940], inlet migration and flood-tidal delta deposition [Nienhuis and Ashton, 2016]. Within BRIE, inlets can open, close, migrate, merge with other inlets, and build flood-tidal delta deposits. The model accounts for feedbacks between overwash and inlets through their mutual dependence on barrier geometry. Model results suggest that when flood-tidal delta deposition is sufficiently large, barriers require less storm overwash to transgress and aggrade during sea level rise. In particular in micro-tidal environments with asymmetric wave climates and high alongshore sediment transport, tidal inlets are effective in depositing flood-tidal deltas and constitute the majority of the transgressive sediment flux. Additionally, we show that artificial inlet stabilization (via jetty construction or maintenance dredging) can make barrier islands more vulnerable to sea level rise. Escoffier, F. F. (1940), The Stability of Tidal Inlets, Shore and Beach, 8(4), 114-115. Lorenzo-Trueba, J., and A. D. Ashton (2014), Rollover, drowning, and discontinuous retreat: Distinct modes of barrier response to sea-level rise arising from a simple morphodynamic model, J. Geophys. Res. Earth Surf., 119(4), 779-801, doi:10.1002/2013JF002941. Nienhuis, J. H., and A. D. Ashton (2016), Mechanics and rates of tidal inlet migration: Modeling and application to

Physicochemical changes in nontraditional pasta during cooking

Science.gov (United States)

Changes in biochemical components of non-traditional spaghetti during cooking were reflected in the quality of the cooked product. Spaghetti samples were made from traditional and non-traditional formulations including semolina 100%, whole wheat flour 100%, semolina-whole wheat flour (49:51), semol...

Phosphorus mass balance in a highly eutrophic semi-enclosed inlet near a big metropolis: a small inlet can contribute towards particulate organic matter production.

Science.gov (United States)

Asaoka, Satoshi; Yamamoto, Tamiji

2011-01-01

Terrigenous loading into enclosed water bodies has been blamed for eutrophic conditions marked by massive algal growth and subsequent hypoxia due to decomposition of dead algal cells. This study aims to describe the eutrophication and hypoxia processes in a semi-enclosed water body lying near a big metropolis. Phosphorus mass balance in a small inlet, Ohko Inlet, located at the head of Hiroshima Bay, Japan, was quantified using a numerical model. Dissolved inorganic phosphorous inflow from Kaita Bay next to the inlet was five times higher than that from terrigenous load, which may cause an enhancement of primary production. Therefore, it was concluded that not only the reduction of material load from the land and the suppression of benthic flux are needed, but also reducing the inflow of high phosphorus and oxygen depleted water from Kaita Bay will form a collective alternative measure to remediate the environmental condition of the inlet. Copyright © 2011 Elsevier Ltd. All rights reserved.

Blade bowing effects on radial equilibrium of inlet flow in axial compressor cascades

Directory of Open Access Journals (Sweden)

Han XU

2017-10-01

Full Text Available The circumferentially averaged equation of the inlet flow radial equilibrium in axial compressor was deduced. It indicates that the blade inlet radial pressure gradient is closely related to the radial component of the circumferential fluctuation (CF source item. Several simplified cascades with/without aerodynamic loading were numerically studied to investigate the effects of blade bowing on the inlet flow radial equilibrium. A data reduction program was conducted to obtain the CF source from three-dimensional (3D simulation results. Flow parameters at the passage inlet were focused on and each term in the radial equilibrium equation was discussed quantitatively. Results indicate that the inviscid blade force is the inducement of the inlet CF due to geometrical asymmetry. Blade bowing induces variation of the inlet CF, thus changes the radial pressure gradient and leads to flow migration before leading edge (LE in the cascades. Positive bowing drives the inlet flow to migrate from end walls to mid-span and negative bowing turns it to the reverse direction to build a new equilibrium. In addition, comparative studies indicate that the inlet Mach number and blade loading can efficiently impact the effectiveness of blade bowing on radial equilibrium in compressor design.

More than preparing a meal? Concerning the meanings of home cooking.

Science.gov (United States)

Daniels, Sarah; Glorieux, Ignace; Minnen, Joeri; van Tienoven, Theun Pieter

2012-06-01

Cooking is one of the basic activities in our lives. However, people frequently feel they fall short of time to cook when facing problems with the temporal organization of daily life. How people think about home cooking is considered to be important for the time they spend on preparing meals. It is assumed that the meaning of cooking differs for different people, depending on the temporal and social context. This contribution allows us to clarify how the meaning of cooking varies according to individual and household characteristics and the cooking occasion. By using the pooled time-diary data from the Flemish time-use surveys from 1999 and 2004 we can examine people's views on cooking in order to understand how people use time for food preparation. Although the results suggest that people consider cooking primarily as a household chore, preparing food can also be a way to please others, as well as themselves. It seems that feelings of time pressure and the family situation are clearly related to men's and women's cooking experiences. Furthermore, the meaning of cooking also tends to be clearly influenced by the meal situation and (the moment of) the day. Copyright © 2012 Elsevier Ltd. All rights reserved.

Influence of a School-Based Cooking Course on Students' Food Preferences, Cooking Skills, and Confidence.

Science.gov (United States)

Zahr, Rola; Sibeko, Lindiwe

2017-03-01

A quasi-experimental study was conducted to evaluate the influence of Project CHEF, a hands-on cooking and tasting program offered in Vancouver public schools, on students' food preferences, cooking skills, and confidence. Grade 4 and 5 students in an intervention group (n = 68) and a comparison group (n = 32) completed a survey at baseline and 2 to 3 weeks later. Students who participated in Project CHEF reported an increased familiarity and preference for the foods introduced through the program. This was statistically significant (P ≤ 0.05) for broccoli, swiss chard, carrots, and quinoa. A higher percentage of students exposed to Project CHEF reported a statistically significant increase (P ≤ 0.05) in: cutting vegetables and fruit (97% vs 81%), measuring ingredients (67% vs 44%), using a knife (94% vs 82%), and making a balanced meal on their own (69% vs 34%). They also reported a statistically significant increase (P ≤ 0.05) in confidence making the recipes introduced in the program: fruit salad (85% vs 81%), minestrone soup (25% vs 10%), and vegetable tofu stir fry (39% vs 26%). Involving students in hands-on cooking and tasting programs can increase their preferences for unpopular or unfamiliar foods and provide them with the skills and cooking confidence they need to prepare balanced meals.

Adolescent Cooking Abilities and Behaviors: Associations With Nutrition and Emotional Well-Being.

Science.gov (United States)

Utter, Jennifer; Denny, Simon; Lucassen, Mathijs; Dyson, Ben

2016-01-01

To determine the relationship between cooking and selected indicators of diet quality, mental well-being, and family relationships. Data were collected as part of Youth'12, a nationally representative health and well-being survey. Secondary schools in New Zealand. A total of 8,500 students. Cooking ability and frequency of cooking, nutritional behaviors, mental well-being, depressive symptoms, and family connections. Multiple regression analyses were conducted to examine the relationships between cooking ability/frequency and indicators of health and well-being, controlling for the sociodemographic characteristics of students. Approximately 80% of students reported that they can cook a meal from basic ingredients either fairly or very easily. Reported cooking ability was positively associated with better nutritional indicators, better mental health indicators, and stronger family connections (P = .01). For example, adolescents reporting the greatest cooking abilities were approximately twice as likely to meet the recommendations for fruits and vegetables (odds ratio, 2.1; 95% confidence interval, 1.6-2.8). Likewise, adolescents reporting the greatest cooking abilities also reported lower levels of depressive symptoms (P cooking ability. However, greater cooking ability was also associated with higher body mass index (P cooking, although not for young people who cook most days. Learning to cook and having the opportunity to cook may provide a unique means for adolescents to develop life skills and contribute positively to their families. Future research examining the relationships between cooking and health may include measures beyond nutrition, such as social relationships and emotional well-being. Copyright © 2016 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

Jet Engine Fan Response to Inlet Distortions Generated by Ingesting Boundary Layer Flow

Science.gov (United States)

Giuliani, James Edward

Future civil transport designs may incorporate engines integrated into the body of the aircraft to take advantage of efficiency increases due to weight and drag reduction. Additional increases in engine efficiency are predicted if the inlets ingest the lower momentum boundary layer flow that develops along the surface of the aircraft. Previous studies have shown, however, that the efficiency benefits of Boundary Layer Ingesting (BLI) inlets are very sensitive to the magnitude of fan and duct losses, and blade structural response to the non-uniform flow field that results from a BLI inlet has not been studied in-depth. This project represents an effort to extend the modeling capabilities of TURBO, an existing rotating turbomachinery unsteady analysis code, to include the ability to solve the external and internal flow fields of a BLI inlet. The TURBO code has been a successful tool in evaluating fan response to flow distortions for traditional engine/inlet integrations. Extending TURBO to simulate the external and inlet flow field upstream of the fan will allow accurate pressure distortions that result from BLI inlet configurations to be computed and used to analyze fan aerodynamics and structural response. To validate the modifications for the BLI inlet flow field, an experimental NASA project to study flush-mounted S-duct inlets with large amounts of boundary layer ingestion was modeled. Results for the flow upstream and in the inlet are presented and compared to experimental data for several high Reynolds number flows to validate the modifications to the solver. Once the inlet modifications were validated, a hypothetical compressor fan was connected to the inlet, matching the inlet operating conditions so that the effect on the distortion could be evaluated. Although the total pressure distortion upstream of the fan was symmetrical for this geometry, the pressure rise generated by the fan blades was not, because of the velocity non-uniformity of the distortion

Improvement of cassava cooking quality through mutation breeding

Energy Technology Data Exchange (ETDEWEB)

Asare, E; Safo-Kantanka, O [Department of Crop Science, Univ. of Science and Technology, Kumasi (Ghana)

1997-07-01

Many high-yielding cassava varieties do not have the desired cooking quality. The objective of this project was to induce mutations to produce varieties with improved cooking quality while maintaining the disease-resistance and high-yielding characteristics. A cassava mutant (ISU-W) was obtained after irradiation of a variety from IITA with gamma rays and selection. Cuttings of the mutant were grown for 12 months in a field trial and investigated for tuber yield and cooking quality. Pest and disease incidence were monitored during the entire growth period. The results showed that the mutant retained the high-yield and disease resistant characters of the parent, and had improved cooking quality based on increased smoothness, mealiness and elasticity of the flour. (author). 7 refs, 5 tabs.

Improvement of cassava cooking quality through mutation breeding

International Nuclear Information System (INIS)

Asare, E.; Safo-Kantanka, O.

1997-01-01

Many high-yielding cassava varieties do not have the desired cooking quality. The objective of this project was to induce mutations to produce varieties with improved cooking quality while maintaining the disease-resistance and high-yielding characteristics. A cassava mutant (ISU-W) was obtained after irradiation of a variety from IITA with gamma rays and selection. Cuttings of the mutant were grown for 12 months in a field trial and investigated for tuber yield and cooking quality. Pest and disease incidence were monitored during the entire growth period. The results showed that the mutant retained the high-yield and disease resistant characters of the parent, and had improved cooking quality based on increased smoothness, mealiness and elasticity of the flour. (author). 7 refs, 5 tabs

7 CFR 58.728 - Cooking the batch.

Science.gov (United States)

2010-01-01

... 7 Agriculture 3 2010-01-01 2010-01-01 false Cooking the batch. 58.728 Section 58.728 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Procedures § 58.728 Cooking the batch. Each batch of cheese within the cooker, including the optional...

Spent brewer's yeast extract as an ingredient in cooked hams.

Science.gov (United States)

Pancrazio, Gaston; Cunha, Sara C; de Pinho, Paula Guedes; Loureiro, Mónica; Meireles, Sónia; Ferreira, Isabel M P L V O; Pinho, Olívia

2016-11-01

This work describes the effect of the incorporation of 1% spent yeast extract into cooked hams. Physical/chemical/sensorial characteristics and changes during 12 and 90days storage were evaluated on control and treated cooked hams processed for 1.5, 2.0, 2.5 or 3h. Spent yeast extract addition increased hardness, chewiness, ash, protein and free amino acid content. Similar volatile profiles were obtained, although there were some quantitative differences. No advantages were observed for increased cooking time. No significant differences were observed for physical and sensorial parameters of cooked hams with spent yeast extract at 12 and 90days post production, but His, aldehydes and esters increased at the end of storage. This behaviour was similar to that observed for control hams. The higher hardness of cooked ham with 1% yeast extract was due to the stronger gel formed during cooking and was maintained during storage. This additive acts as gel stabilizer for cooked ham production and could potentially improve other processing characteristics. Copyright © 2016 Elsevier Ltd. All rights reserved.

Effect of cooking on radionuclide concentrations in waterfowl tissues

International Nuclear Information System (INIS)

Halford, D.K.

1983-01-01

Twenty-four commercially raised mallar ducks (Anas platyrhyncos) were released at the Test Reactor Area radioactive leaching ponds, and subsequently collected 56 to 188 days later. Liver, gizzard, and carcass were analyzed for radionuclide concentrations before and after cooking. Significant decreases (P 137 Cs, 134 Cs, 60 Co, 140 La and /sup 110m/Ag concentrations in carcass and liver samples occurred after cooking. Radionuclide concentrations in gizzard showed no significant change in radionuclide concentrations after cooking. Cesium-134 and 137 Cs concentrations decreased by 27% in carcass after cooking and reduced the dose commitment to man by that amount

Unsteady flow characteristic analysis of turbine based combined cycle (TBCC inlet mode transition

Directory of Open Access Journals (Sweden)

Jun Liu

2015-09-01

Full Text Available A turbine based combined cycle (TBCC propulsion system uses a turbine-based engine to accelerate the vehicle from takeoff to the mode transition flight condition, at which point, the propulsion system performs a “mode transition” from the turbine to ramjet engine. Smooth inlet mode transition is accomplished when flow is diverted from one flowpath to the other, without experiencing unstart or buzz. The smooth inlet mode transition is a complex unsteady process and it is one of the enabling technologies for combined cycle engine to become a functional reality. In order to unveil the unsteady process of inlet mode transition, the research of over/under TBCC inlet mode transition was conducted through a numerical simulation. It shows that during the mode transition the terminal shock oscillates in the inlet. During the process of inlet mode transition mass flow rate and Mach number of turbojet flowpath reduce with oscillation. While in ramjet flowpath the flow field is non-uniform at the beginning of inlet mode transition. The speed of mode transition and the operation states of the turbojet and ramjet engines will affect the motion of terminal shock. The result obtained in present paper can help us realize the unsteady flow characteristic during the mode transition and provide some suggestions for TBCC inlet mode transition based on the smooth transition of thrust.

46 CFR 130.220 - Design of equipment for cooking and heating.

Science.gov (United States)

2010-10-01

... 46 Shipping 4 2010-10-01 2010-10-01 false Design of equipment for cooking and heating. 130.220... Design of equipment for cooking and heating. (a) Doors on each cooking appliance must be provided with heavy-duty hinges and locking-devices to prevent accidental opening in heavy weather. (b) Each cooking...

Validation of Helium Inlet Design for ITER Toroidal Field Coil

CERN Document Server

Boyer, C; Hamada, K; Foussat, A; Le Rest, M; Mitchell, N; Decool, P; Savary, F; Sgobba, S; Weiss, K-P

2014-01-01

The ITER organization has performed design and its validation tests on a helium inlet structure for the ITER Toroidal Field (TF) coil under collaboration with CERN, KIT, and CEA-Cadarache. Detailed structural analysis was performed in order to optimize the weld shape. A fatigue resistant design on the fillet weld between the shell covers and the jacket is an important point on the helium inlet structure. A weld filler material was selected based on tensile test at liquid helium temperature after Nb$_{3}$Sn reaction heat treatment. To validate the design of the weld joint, fatigue tests at 7 K were performed using heat-treated butt weld samples. A pressure drop measurement of a helium inlet mock-up was performed by using nitrogen gas at room temperature in order to confirm uniform flow distribution and pressure drop characteristic. These tests have validated the helium inlet design. Based on the validation, Japanese and European Union domestic agencies, which have responsibilities of the TF coil procurement, a...

Inlet effect induced ''upstream'' critical heat flux in smooth tubes

International Nuclear Information System (INIS)

Kitto, J.B. Jr.

1986-01-01

An unusual form of ''upstream'' critical heat flux (CHF) has been observed and directly linked to the inlet flow pattern during an experimental study of high pressure (17 - 20 MPa) water flowing through a vertical 38.1 mm ID smooth bore tube with uniform axial and nonuniform circumferential heating. These upstream CHF data were characterized by temperature excursions which initially occurred at a relatively fixed axial location in the middle of the test section while the outlet and inlet heated lengths experienced no change. A rifled tube inlet flow conditioner could be substituted for a smooth tube section to generate the desired swirling inlet flow pattern. The upstream CHF data were found to match data from a uniformly heated smooth bore tube when the comparison was made using the peak local heat flux. The mechanism proposed to account for the upstream CHF observations involves the destructive interference between the decaying swirl flow and the secondary circumferential liquid flow field resulting from the one-sided heating

Critical flashing flows in nozzles with subcooled inlet conditions

International Nuclear Information System (INIS)

Abuaf, N.; Jones, O.C. Jr.; Wu, B.J.C.

1983-01-01

Examination of a large number of experiments dealing with flashing flows in converging and converging-diverging nozzles reveals that knowledge of the flashing inception point is the key to the prediction of critical flow rates. An extension of the static flashing inception correlation of Jones [16] and Alamgir and Lienhard [17] to flowing systems has allowed the determination of the location of flashing inception in nozzle flows with subcooled inlet conditions. It is shown that in all the experiments examined with subcooled inlet regardless of the degree of inlet subcooling, flashing inception invariably occurred very close to the throat. A correlation is given to predict flashing inception in both pipes and nozzles which matches all data available, but is lacking verification in intermediate nozzle geometries where turbulence may be important. A consequence of this behavior is that the critical mass flux may be correlated to the pressure difference between the nozzle inlet and flashing inception, through a single phase liquid discharge coefficient and an accurate prediction of the flashing inception pressure at the throat. Comparison with the available experiments indicate that the predicted mass fluxes are within 5 percent of the measurements

Classifier utility modeling and analysis of hypersonic inlet start/unstart considering training data costs

Science.gov (United States)

Chang, Juntao; Hu, Qinghua; Yu, Daren; Bao, Wen

2011-11-01

Start/unstart detection is one of the most important issues of hypersonic inlets and is also the foundation of protection control of scramjet. The inlet start/unstart detection can be attributed to a standard pattern classification problem, and the training sample costs have to be considered for the classifier modeling as the CFD numerical simulations and wind tunnel experiments of hypersonic inlets both cost time and money. To solve this problem, the CFD simulation of inlet is studied at first step, and the simulation results could provide the training data for pattern classification of hypersonic inlet start/unstart. Then the classifier modeling technology and maximum classifier utility theories are introduced to analyze the effect of training data cost on classifier utility. In conclusion, it is useful to introduce support vector machine algorithms to acquire the classifier model of hypersonic inlet start/unstart, and the minimum total cost of hypersonic inlet start/unstart classifier can be obtained by the maximum classifier utility theories.

Optimization of the Quality and Safety of Cooked Seafood Products

OpenAIRE

Brookmire, Lauren

2010-01-01

Seafood products are a common consumer choice and a variety of cooking methods are used in seafood preparation. Although often cooked, products such as shrimp and salmon remain some of the most common carriers of foodborne disease. Cooking these products at elevated temperatures efficiently reduces foodborne disease causing pathogens to a safe level, but applying too much heat to seafood products can produce an overcooked, low quality food. It is necessary to investigate the cooking proces...

Cooking activity for patients with Alzheimer’s disease: a review

OpenAIRE

Shang-Qun Gong; Chu-Yun Cui; Hui Zhang; Fan-Jie Meng

2017-01-01

As a degenerative nervous system disease, Alzheimer’s disease (AD), can damage memory and cognitive function. Cooking activity, an instrumental activity of daily life, is one of the non-pharmacological therapies with positive effect on AD. Here, we review the effectiveness of cooking activity on AD. This paper shows that cooking activity can not only improve patient’s emotional state and alleviate the conduct disorder, but also ease the burden of professional caregiver. Cooking activity also ...

A life-cycle model for wave-dominated tidal inlets along passive margin coasts of North America

Science.gov (United States)

Seminack, Christopher T.; McBride, Randolph A.

2018-03-01

A regional overview of 107 wave-dominated tidal inlets along the U.S. Atlantic coast, U.S. Gulf of Mexico coast, and Canadian Gulf of St. Lawrence coast yielded a generalized wave-dominated tidal inlet life-cycle model that recognized the rotational nature of tidal inlets. Tidal inlets are influenced by concurrently acting processes transpiring over two timescales: short-term, event-driven processes and long-term, evolutionary processes. Wave-dominated tidal inlets are classified into three rotational categories based on net longshore sediment transport direction and rotation direction along the landward (back-barrier) portion of the inlet channel: downdrift channel rotation, updrift channel rotation, or little-to-no channel rotation. Lateral shifting of the flood-tidal delta depocenter in response to available estuarine accommodation space appears to control inlet channel rotation. Flood-tidal delta deposits fill accommodation space locally within the estuary (i.e., creating bathymetric highs), causing the tidal-inlet channel to rotate. External influences, such as fluvial discharge, pre-existing back-barrier channels, and impeding salt marsh will also influence inlet-channel rotation. Storm events may rejuvenate the tidal inlet by scouring sediment within the flood-tidal delta, increasing local accommodation space. Wave-dominated tidal inlets are generally unstable and tend to open, concurrently migrate laterally and rotate, infill, and close. Channel rotation is a primary reason for wave-dominated tidal inlet closure. During rotation, the inlet channel lengthens and hydraulic efficiency decreases, thus causing tidal prism to decrease. Tidal prism, estuarine accommodation space, and sediment supply to the flood-tidal delta are the primary variables responsible for tidal inlet rotation. Stability of wave-dominated tidal inlets is further explained by: stability (S) = tidal prism (Ω) + estuarine accommodation space (V) - volume of annual sediment supply (Mt

Seasonal behaviour of tidal inlets in a tropical monsoon area

NARCIS (Netherlands)

Lam, N.T.; Stive, M.J.F.; Verhagen, H.J.; Wang, Z.B.

2008-01-01

Morphodynamics of a tidal inlet system on a micro-tidal coast in a tropical monsoon influenced region is modelled and discussed. Influences of river flow and wave climate on the inlet morphology are investigated with the aid of process-based state-of-the-art numerical models. Seasonal and episodic

Impact of inlet coherent motions on compressor performance

Science.gov (United States)

Forlese, Jacopo; Spoleti, Giovanni

2017-08-01

Automotive engine induction systems may be characterized by significant flow angularity and total pressure distortion at the compressor inlet. The impact of the swirl on compressor performance should be quantified to guide the design of the induction systems. In diesel engines, the presence of a valve for flow reduction and control of low pressure EGR recirculation could generate coherent motion and influence the performance of the compressor. Starting from experimental map, the compressor speed-lines have been simulated using a 3D CFD commercial code imposing different concept motion at the inlet. The swirl intensity, the direction and the number of vortices have been imposed in order to taking into account some combinations. Finally, a merit function has been defined to evaluate the performance of the compressor with the defined swirl concepts. The aim of the current work is to obtain an indication on the effect of a swirling motion at the compressor inlet on the engine performance and provide a guideline to the induction system design.

Effect of Dietary Fiber Enrichment and Different Cooking Methods on Quality of Chicken Nuggets.

Science.gov (United States)

Pathera, Ashok K; Riar, C S; Yadav, Sanjay; Sharma, D P

2017-01-01

The effect of dietary fiber enrichment (wheat bran) and cooking methods (oven, steam and microwave) on functional and physico-chemical properties of raw nuggets formulation as well as nutritional, color and textural properties of chicken nuggets were analyzed in this study. Among different cooking methods used for nuggets preparation, steam cooked nuggets had significantly ( p cooking yield (97.16%) and total dietary fiber content (4.32%) in comparison to oven and microwave cooked nuggets. The effect of cooking methods and wheat bran incorporation was also noticed on textural properties of the nuggets. Hardness, firmness and toughness values of oven and steam cooked nuggets were significantly ( p cooked nuggets. Among nuggets prepared by different cooking methods, cohesiveness of microwave cooked nuggets was found to be significantly ( p cooked nuggets had significantly ( p cooked nuggets were found to be better among all nuggets due to their higher cooking yield and dietary fiber content.

Euler Calculations at Off-Design Conditions for an Inlet of Inward Turning RBCC-SSTO Vehicle

Science.gov (United States)

Takashima, N.; Kothari, A. P.

1998-01-01

The inviscid performance of an inward turning inlet design is calculated computationally for the first time. Hypersonic vehicle designs based on the inward turning inlets have been shown analytically to have increased effective specific impulse and lower heat load than comparably designed vehicles with two-dimensional inlets. The inward turning inlets are designed inversely from inviscid stream surfaces of known flow fields. The computational study is performed on a Mach 12 inlet design to validate the performance predicted by the design code (HAVDAC) and calculate its off-design Mach number performance. The three-dimensional Euler equations are solved for Mach 4, 8, and 12 using a software package called SAM, which consists of an unstructured mesh generator (SAMmesh), a three-dimensional unstructured mesh flow solver (SAMcfd), and a CAD-based software (SAMcad). The computed momentum averaged inlet throat pressure is within 6% of the design inlet throat pressure. The mass-flux at the inlet throat is also within 7 % of the value predicted by the design code thereby validating the accuracy of the design code. The off-design Mach number results show that flow spillage is minimal, and the variation in the mass capture ratio with Mach number is comparable to an ideal 2-D inlet. The results from the inviscid flow calculations of a Mach 12 inward turning inlet indicate that the inlet design has very good on and off-design performance which makes it a promising design candidate for future air-breathing hypersonic vehicles.

General Investigation of Tidal Inlets: Stability of Selected United States Tidal Inlets

Science.gov (United States)

1991-09-01

characteristics in relation to the variability of the hydr; aulic parameters. An inlet can fall into any of four "stability" classes 48 Orientation Parameter 80...nlot he ~ :Ke(: t 93. If a fairly straight coast with uniform offshore slopes and a regionally homogeneous wave climate is considered, a reasonable...expectation is LhaL the longshore transport quantities and directions are homogeneous. Given a long-term variability in wave climate , a corresponding

30 CFR 77.303 - Hot gas inlet chamber dropout doors.

Science.gov (United States)

2010-07-01

... Section 77.303 Mineral Resources MINE SAFETY AND HEALTH ADMINISTRATION, DEPARTMENT OF LABOR COAL MINE SAFETY AND HEALTH MANDATORY SAFETY STANDARDS, SURFACE COAL MINES AND SURFACE WORK AREAS OF UNDERGROUND... employ a hot gas inlet chamber shall be equipped with drop-out doors at the bottom of the inlet chamber...

Cooking breakfast after a brain injury

Directory of Open Access Journals (Sweden)

Annick N. Tanguay

2014-09-01

Full Text Available Acquired brain injury (ABI often compromises the ability to carry out instrumental activities of daily living such as cooking. ABI patients’ difficulties with executive functions and memory result in less independent and efficient meal preparation. Accurately assessing safety and proficiency in cooking is essential for successful community reintegration following ABI, but in vivo assessment of cooking by clinicians is time-consuming, costly, and difficult to standardize. Accordingly, we examined the usefulness of a computerized meal preparation task (the Breakfast Task; Craik & Bialystok, 2006 as an indicator of real life meal preparation skills. Twenty-two ABI patients and 22 age-matched controls completed the Breakfast Task and the Rehabilitation Activities of Daily Living Survey (RADLS; Salmon, 2003. Patients also prepared actual meals, and were rated by members of the clinical team. As expected, the ABI patients had significant difficulty on all aspects of the Breakfast Task (failing to have all their foods ready at the same time, over- and under-cooking foods, setting fewer places at the table, and so on relative to controls. Surprisingly, however, patients’ Breakfast Task performance was not correlated with their in vivo meal preparation. These results indicate caution when endeavoring to replace traditional evaluation methods with computerized tasks for the sake of expediency.

Energy Efficient Cooking - The EffiCooker

DEFF Research Database (Denmark)

Schjær-Jacobsen, Jørgen

2011-01-01

Substantial energy savings in moist heat cooking may be achieved by employing a pan with integrated electric heating element rather than an ordinary pan on a conventional electric range. The electric pan should be thermally insulated and equipped with an "intelligent" controller and timer....... A working prototype of a saucepan, dubbed the EffiCooker, has been constructed according to these guidelines. The EffiCooker has demonstrated energy savings in the range from 28% to 81% compared to conventional equipment when performing ordinary cooking tasks. The user need not be particularly aware...... of energy conservation to realize such savings; even those who are more concerned with their culinary achievements than with energy efficiency are likely to benefit. Besides being energy efficient the EffiCooker is user friendly. Many cooking tasks, once initiated, are performed automatically without any...

Used cooking oil as a green chemical admixture in concrete

International Nuclear Information System (INIS)

Salmia, B; Sidek, L M; Hidayah, B; Muda, Zakaria Che; Alam, Md Ashraful

2013-01-01

According to National Statistics Approximately 1.35 billion gallons of used oil are generated yearly. With the increasing of the concrete usage, a more cost effective and economic new type of admixtures may give positive impacts on the Malaysian construction building as well as worldwide concrete usage. To objective of this is study is to investigate the effect of used cooking oil in terms of slump test, compressive strength test and rebound hammer. By adding the used cooking oil to the concrete, it increases the slump value from 4% to 72%. And the compressive strength have an increment from 1% to 16.8%. The used cooking oil obtains the optimum contribution to the concrete mix proportion of containing used cooking oil of 1.50% from the cement content. The result of used cooking oil from experimental program of slump value and compressive strength proved that used cooking oil have positive effects on replacement of commercially available superplasticizer.

Selective catalytic reduction converter design: The effect of ammonia nonuniformity at inlet

International Nuclear Information System (INIS)

Paramadayalan, Thiyagarajan; Pant, Atul

2013-01-01

A three-dimensional CFD model of SCR converter with detailed chemistry is developed. The model is used to study the effects of radial variation in inlet ammonia profile on SCR emission performance at different temperatures. The model shows that radial variation in inlet ammonia concentration affects the SCR performance in the operating range of 200-400 .deg. C. In automotive SCR systems, ammonia is non-uniformly distributed due to evaporation/reaction of injected urea, and using a 1D model or a 3D model with flat ammonia profile at inlet for these conditions can result in erroneous emission prediction. The 3D SCR model is also used to study the effect of converter design parameters like inlet cone angle and monolith cell density on the SCR performance for a non-uniform ammonia concentration profile at the inlet. The performance of SCR is evaluated using DeNO x efficiency and ammonia slip

CFD analysis of flow distribution at the core inlet of SMART

Energy Technology Data Exchange (ETDEWEB)

Bae, Youngmin, E-mail: ybae@kaeri.re.kr [Korea Atomic Energy Research Institute, 150 Deokjin-dong, Yuseong-gu, Daejeon 305-353 (Korea, Republic of); Kim, Young In; Park, Cheon Tae [Korea Atomic Energy Research Institute, 150 Deokjin-dong, Yuseong-gu, Daejeon 305-353 (Korea, Republic of)

2013-05-15

Highlights: ► Core inlet flow distribution of system-integrated modular advanced reactor (SMART) is numerically investigated. ► Effects of mesh resolution, turbulence model, Reynolds number, and inflow condition are examined. ► Numerical results show that lower core support plate effectively distributes the flow at the core inlet of SMART. -- Abstract: This study numerically investigates the flow distribution at the core inlet region of the system-integrated modular advanced reactor (SMART). The single-phase turbulent flow is computed by the commercial CFD code, Fluent 12.0 on the computational domain consisting of three main parts: fuel assemblies, a lower core support plate, and a flow skirt. Simulations are carried out with different mesh resolutions, turbulence models, and upstream boundary conditions. The CFD results show that the flow distribution at the core inlet is almost identical for the two Reynolds numbers and turbulence models tested here, and the effect of mesh refinement on the flow distribution at the core inlet is negligible. It is also found that under a uniform upstream boundary condition, the maximum difference in mass flow rate between the fuel assemblies is less than 2%, while it slightly increases to 2.3% under a non-uniform condition. These results consequently indicate that the present design of the lower core support plate effectively distributes the flow at the core inlet of SMART, even when the flow discharged from the upstream has a certain degree of non-uniformity.

Measurement of emissions of fine particulate organic matter from Chinese cooking

Science.gov (United States)

He, Ling-Yan; Hu, Min; Huang, Xiao-Feng; Yu, Ben-De; Zhang, Yuan-Hang; Liu, De-Quan

Cooking emissions may contribute significantly to atmospheric organic particles in urban environment in China, and thus need to be examined first for its chemical compositions and characteristics. The particulate organic emissions of the two cooking styles of Chinese cuisine, that is, Hunan Cooking and Cantonese Cooking, were characterized in Shenzhen. More than half of the PM 2.5 mass is due to organic compounds, and over 90 species of organic compounds were identified and quantified, accounting for 26.1% of bulk organic particle mass and 20.7% of PM 2.5. Fatty acids, diacids and steroids were the major organic compounds emitted from both styles of cooking. Of the quantified organic mass, over 90% was fatty acids. The mass of organic species, and the molecular distribution of n-alkanes and PAHs indicated the dissimilarities between the two different cooking styles, but generally the major parts of the organic particulate emissions of the two restaurants were similar, showing less difference than between Chinese and American cooking.

Vortex Generators in a Two-Dimensional, External-Compression Supersonic Inlet

Science.gov (United States)

Baydar, Ezgihan; Lu, Frank K.; Slater, John W.

2016-01-01

Computational fluid dynamics simulations are performed as part of a process to design a vortex generator array for a two-dimensional inlet for Mach 1.6. The objective is to improve total pressure recovery a on at the engine face of the inlet. Both vane-type and ramp-type vortex generators are examined.

Parametric Data from a Wind Tunnel Test on a Rocket-Based Combined-Cycle Engine Inlet

Science.gov (United States)

Fernandez, Rene; Trefny, Charles J.; Thomas, Scott R.; Bulman, Mel J.

2001-01-01

A 40-percent scale model of the inlet to a rocket-based combined-cycle (RBCC) engine was tested in the NASA Glenn Research Center 1- by 1-Foot Supersonic Wind Tunnel (SWT). The full-scale RBCC engine is scheduled for test in the Hypersonic Tunnel Facility (HTF) at NASA Glenn's Plum Brook Station at Mach 5 and 6. This engine will incorporate the configuration of this inlet model which achieved the best performance during the present experiment. The inlet test was conducted at Mach numbers of 4.0, 5.0, 5.5, and 6.0. The fixed-geometry inlet consists of an 8 deg.. forebody compression plate, boundary layer diverter, and two compressive struts located within 2 parallel sidewalls. These struts extend through the inlet, dividing the flowpath into three channels. Test parameters investigated included strut geometry, boundary layer ingestion, and Reynolds number (Re). Inlet axial pressure distributions and cross-sectional Pitot-pressure surveys at the base of the struts were measured at varying back-pressures. Inlet performance and starting data are presented. The inlet chosen for the RBCC engine self-started at all Mach numbers from 4 to 6. Pitot-pressure contours showed large flow nonuniformity on the body-side of the inlet. The inlet provided adequate pressure recovery and flow quality for the RBCC cycle even with the flow separation.

AFSC/RACE/GAP/Zimmermann: Cook Inlet Grid

Data.gov (United States)

National Oceanic and Atmospheric Administration, Department of Commerce — We assembled 1.4 million National Ocean Service (NOS) bathymetric soundings from 98 lead-line and single-beam echosounder hydrographic surveys conducted from 1910 to...

AFSC/RACE/GAP/Zimmermann: Cook Inlet Sediments

Data.gov (United States)

National Oceanic and Atmospheric Administration, Department of Commerce — We assembled 1.4 million National Ocean Service (NOS) bathymetric soundings from 98 lead-line and single-beam echosounder hydrographic surveys conducted from 1910 to...

AFSC/RACE/GAP/Zimmermann: Cook Inlet Shoreline

Data.gov (United States)

National Oceanic and Atmospheric Administration, Department of Commerce — We assembled 1.4 million National Ocean Service (NOS) bathymetric soundings from 98 lead-line and single-beam echosounder hydrographic surveys conducted from 1910 to...

Physicochemical properties of foal meat as affected by cooking methods.

Science.gov (United States)

Lorenzo, José M; Cittadini, Aurora; Munekata, Paulo E; Domínguez, Rubén

2015-10-01

The present study deals with the effect of four different cooking techniques (roasting, grilling, microwave baking and frying with olive oil) on physicochemical parameters (cooking loss, WHC, texture and colour) and lipid oxidation (by TBARS measurement) of foal meat. Thermal treatments induced water loss (Pcooked in the grill (25.8%) and higher in foal samples cooked in the microwave (39.5%). As it was expected, all the cooking methods increased TBARS index, since high temperature during cooking seems to cause an increase of the lipid oxidation in foal steaks. Statistical analysis displayed that WHC was affected (Pcooking led to an increase of L*-value (lightness) and b*-value (yellowness), while a*-value (redness) markedly decreased in all samples. Copyright © 2015 Elsevier Ltd. All rights reserved.

Cooking activity for patients with Alzheimer’s disease: a review

Directory of Open Access Journals (Sweden)

Shang-Qun Gong

2017-07-01

Full Text Available As a degenerative nervous system disease, Alzheimer’s disease (AD, can damage memory and cognitive function. Cooking activity, an instrumental activity of daily life, is one of the non-pharmacological therapies with positive effect on AD. Here, we review the effectiveness of cooking activity on AD. This paper shows that cooking activity can not only improve patient’s emotional state and alleviate the conduct disorder, but also ease the burden of professional caregiver. Cooking activity also has certain positive effects on patient’s cognition, autonomy and memory function. Now, as one of the instrumental activities of daily life, cooking activity has developed as a useful tool in the intervention trials, serious game, virtual reality training and assessment of daily living activities.

Restaurant Cooking Trends and Increased Risk for Campylobacter Infection.

Science.gov (United States)

Jones, Anna K; Rigby, Dan; Burton, Michael; Millman, Caroline; Williams, Nicola J; Jones, Trevor R; Wigley, Paul; O'Brien, Sarah J; Cross, Paul

2016-07-01

In the United Kingdom, outbreaks of Campylobacter infection are increasingly attributed to undercooked chicken livers, yet many recipes, including those of top chefs, advocate short cooking times and serving livers pink. During 2015, we studied preferences of chefs and the public in the United Kingdom and investigated the link between liver rareness and survival of Campylobacter. We used photographs to assess chefs' ability to identify chicken livers meeting safe cooking guidelines. To investigate the microbiological safety of livers chefs preferred to serve, we modeled Campylobacter survival in infected chicken livers cooked to various temperatures. Most chefs correctly identified safely cooked livers but overestimated the public's preference for rareness and thus preferred to serve them more rare. We estimated that 19%-52% of livers served commercially in the United Kingdom fail to reach 70°C and that predicted Campylobacter survival rates are 48%-98%. These findings indicate that cooking trends are linked to increasing Campylobacter infections.

Energy conservation options for cooking with biomass in Ghana

DEFF Research Database (Denmark)

Nielsen, Per Sieverts; Næraa, Rikke; Karlsson, Kenneth

1996-01-01

Cooking is the main energy consuming activity in Ghana. This is mainly due to a generally low material standard of living, but also because the cooking process itself is energy inefficient. The fuel for cooking in Ghana is mainly biomass either in the form of wood, agricultural residues or charcoal....... An energy chain for the cooking process is established and the possible conservation options are surveyed in kitchen performance tests in Abodom in the tropical zone of Ghana. The energy consumption for the food preparation has been measured and energy saving options have been determined for some parts...... point has been reached. Most cooks tend to continue using a high heat supply even though it is not necessary. This process is often carried out without lid on the pot even though the use of lid will reduce the energy loss considerably. It is also concluded that the average fuelwood consumption in Abodom...

Design of a reactor inlet temperature controller for EBR-2 using state feedback

International Nuclear Information System (INIS)

Vilim, R.B.; Planchon, H.P.

1990-01-01

A new reactor inlet temperature controller for pool type liquid-metal reactors has been developed and will be tested in EBR-II. The controller makes use of modern control techniques to take into account stratification and mixing in the cold pool during normal operation. Secondary flowrate is varied so that the reactor inlet temperature tracks a setpoint while reactor outlet temperature, primary flowrate and secondary cold leg temperature are treated as exogenous disturbances and are free to vary. A disturbance rejection technique minimizes the effect of these disturbances on inlet temperature. A linear quadratic regulator improves inlet temperature response. Tests in EBR-II will provide experimental data for assessing the performance improvements that modern control can produce over the existing EBR-II analog inlet temperature controller. 10 refs., 8 figs

The cost of cooking a meal. The case of Nyeri County, Kenya

Science.gov (United States)

Fuso Nerini, Francesco; Ray, Charlotte; Boulkaid, Youssef

2017-06-01

Energy for cooking is considered essential in achieving modern energy access. Despite this, almost three billion people worldwide still use solid fuels to meet their cooking needs. To better support practitioners and policy-makers, this paper presents a new model for comparing cooking solutions and its key output metric: the ‘levelized cost of cooking a meal’ (LCCM). The model is applied to compare several cooking solutions in the case study area of Nyeri County in Kenya. The cooking access targets are connected to the International Workshop Agreement and Global Tracking Framework’s tiers of cooking energy access. Results show how an increased energy access with improved firewood and charcoal cookstoves could reduce both household’s LCCMs and the total costs compared to traditional firewood cooking over the modelling period. On the other hand, switching to cleaner cooking solutions, such as LPG- and electricity, would result in higher costs for the end-user highlighting that this transition is not straightforward. The paper also contextualizes the results into the wider socio-economic context. It finds that a tradeoff is present between minimizing costs for households and meeting household priorities, thus maximizing the potential benefits of clean cooking without dismissing the use of biomass altogether.

46 CFR 147.50 - Fuel for cooking, heating, and lighting.

Science.gov (United States)

2010-10-01

... cargo vessels. (b) Fluid alcohol is prohibited for cooking, heating, or lighting on ferry vessels. Fluid... 46 Shipping 5 2010-10-01 2010-10-01 false Fuel for cooking, heating, and lighting. 147.50 Section... SHIPS' STORES Stowage and Other Special Requirements for Particular Materials § 147.50 Fuel for cooking...

Phycocyanin stability in microcapsules processed by spray drying method using different inlet temperature

Science.gov (United States)

Purnamayati, L.; Dewi, EN; Kurniasih, R. A.

2018-02-01

Phycocyanin is natural blue colorant which easily damages by heat. The inlet temperature of spray dryer is an important parameter representing the feature of the microcapsules.The aim of this study was to investigate the phycocyanin stability of microcapsules made from Spirulina sp with maltodextrin and κ-Carrageenan as the coating material, processed by spray drying method in different inlet temperature. Microcapsules were processed in three various inlet temperaturei.e. 90°C, 110°C, and 130°C, respectively. The results indicated that phycocyanin microcapsule with 90°C of inlet temperature produced the highest moisture content, phycocyanin concentration and encapsulation efficiency of 3,5%, 1,729% and 29,623%, respectively. On the other hand, the highest encapsulation yield was produced by 130°C of theinlet temperature of 29,48% and not significantly different with 110°C. The results of Scanning Electron Microscopy (SEM) showed that phycocyanin microcapsules with 110°C of inlet temperature produced the most rounded shape. To sum up, 110°C was the best inlet temperature to phycocyanin microencapsulation by the spray dryer.

Captain Cook Chased a Chook

Directory of Open Access Journals (Sweden)

Katrina Schlunke

2011-04-01

Full Text Available How can we write the contemporary 'histories' of Captain Cook when they include such textual and material diversity? When that diversity ranges from children's rhymes to convenience stores as well as journals now claimed as iconic documents of the enlightenment? How might the insights of Bruno Latour into how the 'experimental' is produced in the laboratory be helpful in showing how Cook is produced in a settler culture? How does revealing the 'experimental' (the material and textual ethnography of history show us new ways of 'doing' history that engages with its textual as well as its material diversity.

Effect of inlet cone pipe angle in catalytic converter

Science.gov (United States)

Amira Zainal, Nurul; Farhain Azmi, Ezzatul; Arifin Samad, Mohd

2018-03-01

The catalytic converter shows significant consequence to improve the performance of the vehicle start from it launched into production. Nowadays, the geometric design of the catalytic converter has become critical to avoid the behavior of backpressure in the exhaust system. The backpressure essentially reduced the performance of vehicles and increased the fuel consumption gradually. Consequently, this study aims to design various models of catalytic converter and optimize the volume of fluid flow inside the catalytic converter by changing the inlet cone pipe angles. Three different geometry angles of the inlet cone pipe of the catalytic converter were assessed. The model is simulated in Solidworks software to determine the optimum geometric design of the catalytic converter. The result showed that by decreasing the divergence angle of inlet cone pipe will upsurge the performance of the catalytic converter.

Coupled Analysis of an Inlet and Fan for a Quiet Supersonic Jet

Science.gov (United States)

Chima, Rodrick V.; Conners, Timothy R.; Wayman, Thomas R.

2010-01-01

A computational analysis of a Gulfstream isentropic external compression supersonic inlet coupled to a Rolls-Royce fan has been completed. The inlet was designed for a small, low sonic boom supersonic vehicle with a design cruise condition of M = 1.6 at 45,000 ft. The inlet design included an annular bypass duct that routed flow subsonically around an engine-mounted gearbox and diverted flow with high shock losses away from the fan tip. Two Reynolds-averaged Navier-Stokes codes were used for the analysis: an axisymmetric code called AVCS for the inlet and a three dimensional (3-D) code called SWIFT for the fan. The codes were coupled at a mixing plane boundary using a separate code for data exchange. The codes were used to determine the performance of the inlet/fan system at the design point and to predict the performance and operability of the system over the flight profile. At the design point the core inlet had a recovery of 96 percent, and the fan operated near its peak efficiency and pressure ratio. A large hub radial distortion generated in the inlet was not eliminated by the fan and could pose a challenge for subsequent booster stages. The system operated stably at all points along the flight profile. Reduced stall margin was seen at low altitude and Mach number where flow separated on the interior lips of the cowl and bypass ducts. The coupled analysis gave consistent solutions at all points on the flight profile that would be difficult or impossible to predict by analysis of isolated components.

Coupled Analysis of an Inlet and Fan for a Quiet Supersonic Aircraft

Science.gov (United States)

Chima, Rodrick V.; Conners, Timothy R.; Wayman, Thomas R.

2009-01-01

A computational analysis of a Gulfstream isentropic external compression supersonic inlet coupled to a Rolls-Royce fan was completed. The inlet was designed for a small, low sonic boom supersonic vehicle with a design cruise condition of M = 1.6 at 45,000 feet. The inlet design included an annular bypass duct that routed flow subsonically around an engine-mounted gearbox and diverted flow with high shock losses away from the fan tip. Two Reynolds-averaged Navier-Stokes codes were used for the analysis: an axisymmetric code called AVCS for the inlet and a 3-D code called SWIFT for the fan. The codes were coupled at a mixing plane boundary using a separate code for data exchange. The codes were used to determine the performance of the inlet/fan system at the design point and to predict the performance and operability of the system over the flight profile. At the design point the core inlet had a recovery of 96 percent, and the fan operated near its peak efficiency and pressure ratio. A large hub radial distortion generated in the inlet was not eliminated by the fan and could pose a challenge for subsequent booster stages. The system operated stably at all points along the flight profile. Reduced stall margin was seen at low altitude and Mach number where flow separated on the interior lips of the cowl and bypass ducts. The coupled analysis gave consistent solutions at all points on the flight profile that would be difficult or impossible to predict by analysis of isolated components.

[Risk assessment for food preparation, cooking and service].

Science.gov (United States)

Cottica, Danilo; Grignani, Elena

2014-01-01

The restaurant and food preparation, cooking and distribution sector includes hotels, restaurants, catering, fast food, ecc. The restaurant and food preparation, cooking and distribution sector form a significant part of the Italian economy; they provide employment for a large number of people, both direct employees as well as part-time and contract staff. In this sector there are many hazards that can lead to a broad range of injuries and/or diseases to the workers. For the safety these hazards principally are slick floors, open flames, high temperature cooking surfaces, steam, knives and other cutting instruments and machineries. For the health: cleaning and disinfecting chemicals substances, cooking fumes and vapors, biological agents, heavy loads handling, thermal comfort, ecc. The paper presents an overview of the hazards in the sector and then make a focus on chemical risks identification and assessment to evaluate the workers' exposure (by skin adsorption and inhalation).

[Cooking quality of pastas supplemented with rice bran].

Science.gov (United States)

Sangronis, E; Cafiero, J; Mosqueda, M

1997-06-01

The purpose of this study was to evaluate the quality during and after cooking of four pastas spaghetti type. Rice bran was used as ingredient in order to increase protein and dietetic fiber content. In two of the four formulation, semolina durum was supplemented with 10 and 20% rice bran. In the other two formulation granular flour was supplemented with 10 and 20% rice bran. Time cooking, water absorbtion, solid loss, color and hardness, (instrumental and sensory), Protein Efficiency Ratio (PER) and Apparent Digestibility in vivo were determined. Acceptability was evaluated by a 35-member consumer panel. Rice bran improved solid loss during cooking and increased cooking time, PERs were not affected significantly but Apparent Digestibility decreased when rice bran was increased. Sensory quality was affected because rice bran made pastas hard and dark but they were comparable to high fiber pasta existing in market.

Confirmation and calibration of computer modeling of tsunamis produced by Augustine volcano, Alaska

Science.gov (United States)

Beget, James E.; Kowalik, Zygmunt

2006-01-01

Numerical modeling has been used to calculate the characteristics of a tsunami generated by a landslide into Cook Inlet from Augustine Volcano. The modeling predicts travel times of ca. 50-75 minutes to the nearest populated areas, and indicates that significant wave amplification occurs near Mt. Iliamna on the western side of Cook Inlet, and near the Nanwelak and the Homer-Anchor Point areas on the east side of Cook Inlet. Augustine volcano last produced a tsunami during an eruption in 1883, and field evidence of the extent and height of the 1883 tsunamis can be used to test and constrain the results of the computer modeling. Tsunami deposits on Augustine Island indicate waves near the landslide source were more than 19 m high, while 1883 tsunami deposits in distal sites record waves 6-8 m high. Paleotsunami deposits were found at sites along the coast near Mt. Iliamna, Nanwelak, and Homer, consistent with numerical modeling indicating significant tsunami wave amplification occurs in these areas. 

Culinary Education in Food and Cooking Research Societies Organized by Professional Cooks and Cookery Lovers in the Mid-Meiji Era, Report 1

OpenAIRE

今井, 美樹; Miki, IMAI; 昭和女子大学初等教育学科

2014-01-01

This study examines the magazine Hocho-Ambai(Wielding Your Kitchen Knives, all 37 issues published from 1886 to 1891)to explore the activities of societies of culinary education for food and cooking in the mid-Meiji era. The author, from the viewpoint of gender, reviewed, selected and analyzed articles describing the activities of the Society of Art of Cooking Research and the Society of Food Research organized by professional cooks and cookery lovers in the period. The following results were...

Levels of polychlorinated biphenyls and pesticides in bluefish before and after cooking.

Science.gov (United States)

Trotter, W J; Corneliussen, P E; Laski, R R; Vannelli, J J

1989-01-01

Similar levels of polychlorinated biphenyls (PCBs), pesticides, and fat were found in 20 correlated uncooked and cooked (baked) bluefish fillets. Fillets averaged 2.5 ppm PCBs as Aroclor 1254 (whole basis) before cooking; after cooking, with the oil drippings and skin discarded, the average PCB level was 2.7 ppm. Although PCBs, lipophilic pesticides, and fat were lost along with oil drippings and skin that were discarded after cooking, the moisture loss in the fillets during cooking compensated for these weight losses almost completely. After the fillets were cooked and the oil drippings and skin were discarded, the PCB content of the fillets was 27% lower on the average.

Cooking with Quadratics

Science.gov (United States)

Bryan, Luajean N.

2010-01-01

A project that mixes algebra with data collection, uses technology, extends into data analysis, and cooks marshmallows can excite both teachers and students. This article describes a project that intends to pique students' interest in higher mathematics, incorporate their knowledge of parabolas, and offer a meaningful mathematics experience. Using…

The role of donor organisations in promoting energy efficient cook stoves

International Nuclear Information System (INIS)

Kees, Marlis; Feldmann, Lisa

2011-01-01

This article focuses on cooking energy and the role of donor organisations in the introduction and dissemination of improved stoves. After presenting some basic facts on cooking energy, the article discusses the cooking energy–poverty nexus and possible reasons for the often neglect of this topic in the context of development cooperation. Clean and efficient technologies for cooking are presented and a short introduction to different dissemination approaches shows the changes that occurred in the last years. The importance of public sector investments to increase the supply and use of clean cooking energy technologies in developing countries is analysed and underlined by GTZ’s experiences in this field. The case study of Uganda finally demonstrates how cooking energy interventions work in the field and points out that investment pays off. - Highlights: ► Cooking energy is a neglected topic in the context of development cooperation. ► Political frameworks do not reflect social and economic relevance of biomass energy. ► Scaling up the dissemination of cookstoves requires public sector investment. ► Investments in efficient and clean stoves pay-off.

Psychosocial Benefits of Cooking Interventions: A Systematic Review

Science.gov (United States)

Farmer, Nicole; Touchton-Leonard, Katherine; Ross, Alyson

2018-01-01

Objectives: Cooking interventions are used in therapeutic and rehabilitative settings; however, little is known about the influence of these interventions on psychosocial outcomes. This systematic review examines the research evidence regarding the influence of cooking interventions on psychosocial outcomes. Methods: A systematic review of the…

Evaluation of PM-10 commercial inlets for new surveillance air sampler

International Nuclear Information System (INIS)

Langer, G.

1987-01-01

The purpose of this project is to adapt an existing sampling inlet or develop a new one to collect airborne dust particles <10-μm aerodynamic equivalent diameter. These inlets are necessary to meet new EPA and DOE guidelines for surveillance of nuclear facilities

Effect of Pre-cooking and Addition of Phosphate on the Quality of Catfish Fillets Cooked in Pouch in Boiling Water

Science.gov (United States)

Cooking or reheating food in a vacuum sealed bag has been a common method of preparing vegetables, meat and poultry products. There are very few examples of vacuum sealed bags designed for cooking or reheating catfish fillets. The objective of the present study was to examine the properties of raw f...

Exposure to organic compounds during heat treatment of cooking oils

Directory of Open Access Journals (Sweden)

Marzena Zaciera

2012-09-01

Full Text Available Fumes from cooking oils were found to be genotoxic in several short-term tests. Epidemiological research among Taiwanese and Chinese women has shown high incidence of lung cancer. These women were not smoking or rarely smoking , but they cooked meals every day. A lot of organic compounds have been identified from cooking oils including PAH.

Arsenic species in raw and cooked rice: Implications for human health in rural Bengal

Energy Technology Data Exchange (ETDEWEB)

Halder, Dipti, E-mail: dipti@kth.se [KTH-International Groundwater Arsenic Research Group, Division of Land and Water Resources Engineering, Department of Sustainable Development, Environmental Sciences and Engineering, KTH Royal Institute of Technology, Teknikringen 76, SE-100 44 Stockholm (Sweden); Department of Chemistry, University of Kalyani, Kalyani, 741 235, West Bengal (India); Biswas, Ashis [KTH-International Groundwater Arsenic Research Group, Division of Land and Water Resources Engineering, Department of Sustainable Development, Environmental Sciences and Engineering, KTH Royal Institute of Technology, Teknikringen 76, SE-100 44 Stockholm (Sweden); Department of Chemistry, University of Kalyani, Kalyani, 741 235, West Bengal (India); Šlejkovec, Zdenka [Environmental Sciences Department, Jožef Stefan Institute, Jamova 39, 1000, Ljubljana (Slovenia); Chatterjee, Debashis [Department of Chemistry, University of Kalyani, Kalyani, 741 235, West Bengal (India); Nriagu, Jerome [Department of Environmental Health Sciences, School of Public Health, University of Michigan, 109 Observatory Street, Ann Arbor, MI 48109-2029 (United States); Jacks, Gunnar; Bhattacharya, Prosun [KTH-International Groundwater Arsenic Research Group, Division of Land and Water Resources Engineering, Department of Sustainable Development, Environmental Sciences and Engineering, KTH Royal Institute of Technology, Teknikringen 76, SE-100 44 Stockholm (Sweden)

2014-11-01

This study compares the concentrations of total and different species of arsenic (As) in 29 pairs of raw and cooked rice samples collected from households in an area of West Bengal affected by endemic arsenicism. The aim is to investigate the effects of indigenous cooking practice of the rural villagers on As accumulation and speciation in cooked rice. It is found that inorganic As is the predominant species in both raw (93.8%) and cooked rice (88.1%). Cooking of rice with water low in As (< 10 μg L{sup −1}) significantly decreases the total and inorganic As content in cooked rice compared to raw rice. Arsenic concentration is mainly decreased during boiling of rice grains with excess water. Washing of rice grains with low As water has negligible effect on grain As concentration. The study suggests that rice cooking with low As water by the villagers is a beneficial risk reduction strategy. Despite reductions in As content in cooked rice because of cooking with low As water, the consumption of cooked rice represents a significant health threat (in terms of chronic As toxicity) to the study population. - Highlights: • Pairs of raw and cooked rice samples are collected from households. • Total and different species of As in raw and cooked rice samples are compared. • Cooking with As safe water reduces total and inorganic As contents in cooked rice. • Inorganic As is the predominant species in both raw (93.8%) and cooked rice (88.1%). • Risks of As exposure from cooked rice consumption exceed the safety standards.

Arsenic species in raw and cooked rice: Implications for human health in rural Bengal

International Nuclear Information System (INIS)

Halder, Dipti; Biswas, Ashis; Šlejkovec, Zdenka; Chatterjee, Debashis; Nriagu, Jerome; Jacks, Gunnar; Bhattacharya, Prosun

2014-01-01

This study compares the concentrations of total and different species of arsenic (As) in 29 pairs of raw and cooked rice samples collected from households in an area of West Bengal affected by endemic arsenicism. The aim is to investigate the effects of indigenous cooking practice of the rural villagers on As accumulation and speciation in cooked rice. It is found that inorganic As is the predominant species in both raw (93.8%) and cooked rice (88.1%). Cooking of rice with water low in As (< 10 μg L −1 ) significantly decreases the total and inorganic As content in cooked rice compared to raw rice. Arsenic concentration is mainly decreased during boiling of rice grains with excess water. Washing of rice grains with low As water has negligible effect on grain As concentration. The study suggests that rice cooking with low As water by the villagers is a beneficial risk reduction strategy. Despite reductions in As content in cooked rice because of cooking with low As water, the consumption of cooked rice represents a significant health threat (in terms of chronic As toxicity) to the study population. - Highlights: • Pairs of raw and cooked rice samples are collected from households. • Total and different species of As in raw and cooked rice samples are compared. • Cooking with As safe water reduces total and inorganic As contents in cooked rice. • Inorganic As is the predominant species in both raw (93.8%) and cooked rice (88.1%). • Risks of As exposure from cooked rice consumption exceed the safety standards

Household cooking fuels and technologies in developing economies

International Nuclear Information System (INIS)

Foell, Wesley; Pachauri, Shonali; Spreng, Daniel; Zerriffi, Hisham

2011-01-01

A major energy challenge of the 21st century is the health and welfare of 2.7 billion people worldwide, who currently rely on burning biomass in traditional household cooking systems. This Special Issue on Clean Cooking Fuels and Technologies in Developing Economies builds upon an IAEE workshop on this subject, held in Istanbul in 2008. It includes several papers from that workshop plus papers commissioned afterwards. The major themes of that workshop and this Special Issue are: •Analytical and decision frameworks for analysis and policy development for clean cooking fuels. •Making energy provisioning a central component of development strategies. •Strategies/business models of suppliers of modern fuels and technologies. •Analysis of successes/failures of past policies and programs to improve access to clean cooking. This introductory paper serves as a preamble to the 11 papers in this Special Issue. It provides a brief background on household cooking fuels and technologies, including: (1) their implications for sustainable development, health and welfare, gender impacts, and environment/climate issues; (2) options and scenarios for improved household cooling systems; and (3) discussions of institutions, programs and markets. It closes with “Research and Action Agendas”, initially developed during the 2008 workshop.

Occurrence of heterocyclic amines in cooked meat products.

Science.gov (United States)

Puangsombat, Kanithaporn; Gadgil, Priyadarshini; Houser, Terry A; Hunt, Melvin C; Smith, J Scott

2012-03-01

Heterocyclic amines (HCAs), potent mutagens and a risk factor for human cancers, are produced in meats cooked at high temperature. The aim of this study was to determine the HCA content in cooked meat products (beef, chicken, pork, fish) prepared by various cooking methods (pan frying, oven broiling, and oven baking at 170 to 230°C) that are preferred by U.S. meat consumers. The primary HCAs in these samples were PhIP (2-amino-1-methyl-6-phenylimidazo [4,5-b]pyridine) (1.49-10.89ng/g), MeIQx (2-amino-3,8-dimethylimidazo [4,5-f]quinoxaline) (not detected-4.0ng/g), and DiMeIQx (2-amino-3,4,8-trimethyl-imidazo [4,5-f]quinoxaline) (not detected-3.57ng/g). Type and content of HCAs in cooked meat samples were highly dependent on cooking conditions. The total HCA content in well-done meat was 3.5 times higher than that of medium-rare meat. Fried pork (13.91ng/g) had higher levels of total HCAs than fried beef (8.92ng/g) and fried chicken (7.00ng/g). Among the samples, fried bacon contained the highest total HCA content (17.59ng/g). Copyright © 2011 Elsevier Ltd. All rights reserved.

Performance and Adaptive Surge-Preventing Acceleration Prediction of a Turboshaft Engine under Inlet Flow Distortion

Directory of Open Access Journals (Sweden)

Cao Dalu

2017-01-01

Full Text Available The intention of this paper is to research the inlet flow distortion influence on overall performance of turboshaft engine and put forward a method called Distortion Factor Item (DFI to improve the fuel supply plan for surge-preventing acceleration when turboshaft engine suddenly encounters inlet flow distortion. Based on the parallel compressor theory, steady-state and transition-state numerical simulation model of turboshaft engine with sub-compressor model were established for researching the influence of inlet flow distortion on turboshaft engine. This paper made a detailed analysis on the compressor operation from the aspects of performance and stability, and then analyzed the overall performance and dynamic response of the whole engine under inlet flow distortion. Improved fuel supply plan with DFI method was applied to control the acceleration process adaptively when encountering different inlet flow distortion. Several simulation examples about extreme natural environments were calculated to testify DFI method’s environmental applicability. The result shows that the inlet flow distortion reduces the air inflow and decreases the surge margin of compressor, and increase the engine exhaust loss. Encountering inlet flow distortion has many adverse influences such as sudden rotor acceleration, turbine inlet temperature rise and power output reduction. By using improved fuel supply plan with DFI, turboshaft engine above-idle acceleration can avoid surge effectively under inlet flow distortion with environmental applicability.

Cooking does not decrease hydrophilic antioxidant capacity of wild blueberries.

Science.gov (United States)

Murphy, Rebecca Ree; Renfroe, Michael H; Brevard, Patricia Bowling; Lee, Robert E; Gloeckner, Janet W

2009-01-01

The present study examined the effects of domestic cooking methods on the hydrophilic antioxidant activity (HAA) of wild blueberries. Baked, microwaved, simmered, and pan-fried frozen wild blueberries, and a thawed uncooked control, were analyzed for HAA using an ABTS/H(2)O(2)/HRP decoloration method. All cooking treatments were derived from recipes using wild blueberries, and were performed in triplicate. A randomized block design was used to determine whether there were statistical differences in antioxidant content after cooking and between each of the trials. There were no statistically significant decreases after cooking the thawed berries. On both a fresh weight and a dry weight basis, pan-fried blueberries had significantly higher HAA than baked, simmered, and control blueberries (Pcooked berries retained significant HAA. Cooked wild blueberries can be recommended as a good source of dietary antioxidants.

Soft condensed matter approach to cooking of meat

NARCIS (Netherlands)

Sman, van der R.G.M.

2007-01-01

We have viewed cooking meat from the perspective of soft condensed physics and posed that the moisture transport during cooking can be described by Flory-Rehner theory of swelling/shrinking polymer gels. This theory contains the essential physics to describe the transport of liquid moisture due to

Microjet flow control in an ultra-compact serpentine inlet

Directory of Open Access Journals (Sweden)

Da Xingya

2015-10-01

Full Text Available Microjets are used to control the internal flow to improve the performance of an ultra-compact serpentine inlet. A highly offset serpentine inlet with length-to-diameter ratio of 2.5 is designed and static tests are conducted to analyze the internal flow characteristics in terms of pressure recovery, distortion and flow separation. Flow separation is encountered in the second S-turn, and two strong counter-rotating vortices are formed at the aerodynamic interface plane (AIP face which occupy a quarter of the outlet area and result in severe pressure loss and distortion. A flow control model employing a row of microjets in the second turn is designed based on the internal flow characteristics and simplified CFD simulations. Flow control tests are conducted to verify the control effectiveness and understand the characteristics as a function of inlet throat Mach number, injection mass flow ratio, jet Mach number and momentum coefficient. At all test Mach numbers, microjet flow control (MFC effectively improves the recovery and reduces the distortion intensity. Between inlet throat Mach number 0.2 and 0.5, the strong flow separation in the second S-turn is suppressed at an optimum jet flow ratio of less than 0.65%, resulting in a maximum improvement of 4% for pressure recovery coefficient and a maximum decrease of 75% for circumferential distortion intensity at cruise. However, in order to suppress the flow separation, the injection rate should retain in an effective range. When the injection rate is higher than this range, the flow is degraded and the distortion contour is changed from 90° circumferential distortion pattern to 180° circumferential distortion pattern. Detailed data analysis shows that this optimum flow ratio depends on inlet throat Mach number and the momentum coefficient affects the control effectiveness in a dual stepping manner.

A Study on the Relationship between Cooking Properties of Adzuki Bean and Storage Conditions

OpenAIRE

Hayakawa, Isao; Breene, William M.; 早川, 功

1982-01-01

Adzuki bean (Phaseolus angularis) has been used for many cooking purposes in Japan. The basic method for adzuki bean cooking is heating in the presence of moisture, it seems that the differences of moisture content between the beans before cooking and between cooking methods have influence on the qualities of cooking products. But there is a general complaint about the poor cooking properties of these beans. Since the cooking properties depend, both on the moisture contents of bean before coo...

Investigation on Furan Levels in Pressure-Cooked Foods

Directory of Open Access Journals (Sweden)

Adriana P. Arisseto

2013-01-01

Full Text Available Furan is a food processing contaminant classified as possibly carcinogenic to humans. As the occurrence of furan has been reported in a variety of foods processed in sealed containers, the objective of this work was to investigate if the contaminant can be found in home-cooked foods prepared in a pressure cooker. For that, several foods including beans, soy beans, whole rice, beef, pork, potato, and cassava were pressure-cooked and analyzed for the furan content by gas chromatography coupled to mass spectrometry preceded by a headspace solid phase microextraction (HS-SPME-GC/MS. Furan was not found above the limit of quantification in the pressure-cooked samples. No furan has either been found in reheated samples after 24 hours under cold storage. Although levels up to 173 μg/kg were already reported for commercial canned/jarred foods, it seems that the cooking in a pressure cooker may not represent a concern in relation to the occurrence of furan in foods.

Effects of pan cooking on micropollutants in meat.

Science.gov (United States)

Planche, Christelle; Ratel, Jérémy; Blinet, Patrick; Mercier, Frédéric; Angénieux, Magaly; Chafey, Claude; Zinck, Julie; Marchond, Nathalie; Chevolleau, Sylvie; Marchand, Philippe; Dervilly-Pinel, Gaud; Guérin, Thierry; Debrauwer, Laurent; Engel, Erwan

2017-10-01

This work presents the effects of pan cooking on PCBs, PCDD/Fs, pesticides and trace elements in meat from a risk assessment perspective. Three different realistic cooking intensities were studied. A GC×GC-TOF/MS method was set up for the multiresidue analysis of 189 PCBs, 17 PCDD/Fs and 16 pesticides whereas Cd, As, Pb and Hg were assayed by ICP-MS. In terms of quantity, average PCB losses after cooking were 18±5% for rare, 30±3% for medium, and 48±2% for well-done meat. In contrast, average PCDD/F losses were not significant. For pesticides, no loss occurred for aldrin, lindane, DDE or DDD, whereas losses exceeding 80% were found for dieldrin, sulfotep or phorate. Losses close to the margin of error were observed for trace elements. These results are discussed in light of the physicochemical properties of the micropollutants as well as of water and fat losses into cooking juice. Copyright © 2017 Elsevier Ltd. All rights reserved.

Stability of vitamin D in foodstuffs during cooking

DEFF Research Database (Denmark)

Jakobsen, Jette; Knuthsen, Pia

2014-01-01

We investigated the retention of vitamin D3 and 25-hydroxyvitamin D3 in eggs, vitamin D3 in margarine, and vitamin D3 and vitamin D2 in bread. Our set-up illustrated the cooking methods usually performed in households i.e. boiling, frying in pan and oven, and baking. All experiments were performed...... three times independently of one another. The retention of vitamin D compounds in eggs and margarine during heat treatment in an oven for 40min at normal cooking temperature showed retention at 39–45%, while frying resulted in retention at 82–84%. Boiled eggs were found to have a similar level...... of vitamin D3 and 25-hydroxyvitamin D3 in eggs was shown. Cooking may cause detrimental loss of vitamin D, but it depends on the actual foodstuffs and the heating process. Further research is needed to optimise cooking procedures to enhance retention of vitamin D. Vitamin D retention should be taken...

Stability analysis for tidal inlets of Thuan An and Tu Hien using Escoffier diagram

NARCIS (Netherlands)

Lam, N.T.; Verhagen, H.J.; Van der Wegen, M.

2004-01-01

Stability analysis of tidal inlets is very important in providing knowledge on the behaviour of tidal inlet and lagoon systems. The analysis results can help to plan and manage the system effectively as well as to provide information for stability design of the inlets. This paper presents a method

Study on the physiological activities of gamma-irradiated seafood cooking drips

International Nuclear Information System (INIS)

Jo, Eu Ri; Kim, Yeon Joo; Choi, Jong Il; Sung, Nak Yun; Jung, Pil Moon; Kim, Jae Hun; Song, Beom Seok; Yoon, Yo Han; Lee, Ju Woon; Lee, Ju Yeoun

2010-01-01

Cooking drips which were obtained as by-product after seafood processing in the food industries, still contain lost of proteins, carbohydrates, and other functional materials. This study was conducted to investigate the effect of gamma irradiation on the biological activities of seafood cooking drips. When the cooking drips of Hizikia fusiformis, Enteroctopus dofleini and Thunnus thynnus were irradiated, the antioxidant activities, whitening effect, and angiotensin I converting enzyme inhibition activity of the ethanol extract from seafood cooking drips were all increased by gamma irradiation. This was because of the increased extraction efficiency of available compounds by irradiation. These results suggested that the seafood cooking drips, wasted as by-products, can be used as functional compounds with gamma irradiation treatment

Study on the physiological activities of gamma-irradiated seafood cooking drips

Energy Technology Data Exchange (ETDEWEB)

Jo, Eu Ri; Kim, Yeon Joo; Choi, Jong Il; Sung, Nak Yun; Jung, Pil Moon; Kim, Jae Hun; Song, Beom Seok; Yoon, Yo Han; Lee, Ju Woon [Korea Atomic Energy Research Institute, Jeongeup (Korea, Republic of); Lee, Ju Yeoun [Chonbuk National University, Jeonju (Korea, Republic of)

2010-03-15

Cooking drips which were obtained as by-product after seafood processing in the food industries, still contain lost of proteins, carbohydrates, and other functional materials. This study was conducted to investigate the effect of gamma irradiation on the biological activities of seafood cooking drips. When the cooking drips of Hizikia fusiformis, Enteroctopus dofleini and Thunnus thynnus were irradiated, the antioxidant activities, whitening effect, and angiotensin I converting enzyme inhibition activity of the ethanol extract from seafood cooking drips were all increased by gamma irradiation. This was because of the increased extraction efficiency of available compounds by irradiation. These results suggested that the seafood cooking drips, wasted as by-products, can be used as functional compounds with gamma irradiation treatment.

Improved Hypersonic Inlet Performance Using Validated Strut Compression Designs

Science.gov (United States)

Bulman, M. J.; Stout, P. W.; Fernandez, R.

1997-01-01

Aerojet is currently executing two Strutjet propulsion contracts: one a Rocket Based Combined Cycle (RBCC) engine for a NASA-Marshall Space Flight Center (MSFC) Advanced Reusable Transportation Technology (ARTT) program, the second a Dual Mode Ram/Scramjet engine for a USAF Wright Laboratories Storable Fuel Scramjet Flow Path Concepts program. The engines employed in both programs operate at supersonic and low hypersonic speeds and use inlets employing forebody external and sidewall compression. Aerojet has developed and validated a successful design methodology applicable to these inlet types. Design features include an integrated vehicle forebody, external side compression struts, strut sidewall and throat bleed, a throat shock trap, and variable geometry internal contraction. Computation Fluid Dynamic (CFD) predictions and test data show these inlets allow substantially increased flow turning angles over other designs. These increased flow turning angles allow shorter and lighter engines than current designs, which in turn enables higher performing vehicles with broad operating characteristics. This paper describes the designs of two different inlets evaluated by the NASA-MSFC and USAF programs, discusses the results of wind tunnel tests performed by NASA-Lewis Research Center, and provides correlations of test data with CFD predictions. Parameters of interest include low Mach number starting capability, start sensitivity as a function of back pressure at various contraction ratios, flow turning angles, strut and throat bleed effects, and pressure recovery at various Mach numbers.

Cook & Chill - Rapid Chilling of Food 'in situ'

DEFF Research Database (Denmark)

Paul, Joachim

2003-01-01

for a given product and process and to compare different cooling fluids and methods. Chilling of hot products in professional cooking kettles immediately after cooking is achieved best by using Binary Ice. The paper gives an equation, which describes the cooling velocity for such kettles and other products...

The curiously long absence of cooking in evolutionary thought.

Science.gov (United States)

Wrangham, R

2016-06-01

Beran et al. (2015, p. 1) characterized the idea that "cooked food was integral in human evolution" as a "long-held hypothesis" favored by Darwin and Engels. In fact, however, although Darwin and Engels considered the use of cooked food to be an important influence on behavior and society, neither of them suggested that its effects were evolutionary in the sense of affecting biology. Explicit discussion of the possible evolutionary impacts of cooking did not begin until the twentieth century.

Transfer of 137Cs from cooking water to some green-stuffs samples

International Nuclear Information System (INIS)

Malek, M.A.

2007-01-01

The radionuclide in contaminated freshwater may directly gain access to the human body by drinking fresh water and cooking food with such water. During cooking, the radionuclide present in the water may be transferred to the various ingredients of the cooked food. The ratio of the concentration of the radionuclide absorbed in the individual ingredients to the concentration in the cooking water can be designated as the Transfer factor in cooking (TFC). The TFC's of 137 Cs in some green-stuffs have been determined and reported in this paper. (author)

Swozzle based burner tube premixer including inlet air conditioner for low emissions combustion

Science.gov (United States)

Tuthill, Richard Sterling; Bechtel, II, William Theodore; Benoit, Jeffrey Arthur; Black, Stephen Hugh; Bland, Robert James; DeLeonardo, Guy Wayne; Meyer, Stefan Martin; Taura, Joseph Charles; Battaglioli, John Luigi

2002-01-01

A burner for use in a combustion system of a heavy-duty industrial gas turbine includes a fuel/air premixer having an air inlet, a fuel inlet, and an annular mixing passage. The fuel/air premixer mixes fuel and air into a uniform mixture for injection into a combustor reaction zone. The burner also includes an inlet flow conditioner disposed at the air inlet of the fuel/air premixer for controlling a radial and circumferential distribution of incoming air. The pattern of perforations in the inlet flow conditioner is designed such that a uniform air flow distribution is produced at the swirler inlet annulus in both the radial and circumference directions. The premixer includes a swozzle assembly having a series of preferably air foil shaped turning vanes that impart swirl to the airflow entering via the inlet flow conditioner. Each air foil contains internal fuel flow passages that introduce natural gas fuel into the air stream via fuel metering holes that pass through the walls of the air foil shaped turning vanes. By injecting fuel in this manner, an aerodynamically clean flow field is maintained throughout the premixer. By injecting fuel via two separate passages, the fuel/air mixture strength distribution can be controlled in the radial direction to obtain optimum radial concentration profiles for control of emissions, lean blow outs, and combustion driven dynamic pressure activity as machine and combustor load are varied.

Validation of cooking methods using shell eggs inoculated with Salmonella serotypes Enteritidis and Heidelberg.

Science.gov (United States)

Davis, A L; Curtis, P A; Conner, D E; McKee, S R; Kerth, L K

2008-08-01

Salmonella enterica serotype Enteritidis has long been associated with eggs, and more recently, Salmonella enterica serotype Heidelberg has also become associated with eggs. This study was undertaken to determine whether Salmonella Enteritidis and Salmonella Heidelberg are effectively eliminated from eggs by various cooking methods. Seven cooking methods were chosen--hard and soft cooked, scrambled, over easy, sunny-side up, poached, and free poached--and a pan insert and the free-flowing method were used. Shell eggs, purchased from a grocery store, were inoculated with Salmonella and cooked. The cooked eggs were analyzed by USDA-approved methods for Salmonella recovery. Findings indicated that existing cooking methods for the hard-cooked, soft-cooked, and poaching methods were safe. However, the same was not true for the current sunny-side-up, over-easy, and scrambled egg cooking methods.

Geometry of tidal inlet systems : A key factor for the net sediment transport in tidal inlets

NARCIS (Netherlands)

Ridderinkhof, W.; de Swart, H. E.; van der Vegt, M.; Alebregtse, N. C.; Hoekstra, P.

2014-01-01

The net transport of sediment between the back-barrier basin and the sea is an important process for determining the stability of tidal inlet systems. Earlier studies showed that in a short basin, tidal flats favor peak ebb-currents stronger than peak flood currents, implying export of coarse

A solar oven for intertropical zones: Evaluation of the cooking process

International Nuclear Information System (INIS)

Hernandez-Luna, G.; Huelsz, G.

2008-01-01

The construction and the evaluation of the cooking process of a solar oven prototype are presented, the optogeometrical design of this oven was optimized for the intertropical zone. The cooking tests demonstrated that the oven prototype, which needs only four simple movements throughout the year, is suitable to cook three basic Mexican meals: beans, nixtamal, and corncobs. The potential quantity of wood savings per year if this oven would be used to cook meals in a rural zone of Mexico is estimated

Thermodynamic assessment of impact of inlet air cooling techniques on gas turbine and combined cycle performance

International Nuclear Information System (INIS)

Mohapatra, Alok Ku; Sanjay

2014-01-01

The article is focused on the comparison of impact of two different methods of inlet air cooling (vapor compression and vapor absorption cooling) integrated to a cooled gas turbine based combined cycle plant. Air-film cooling has been adopted as the cooling technique for gas turbine blades. A parametric study of the effect of compressor pressure ratio, compressor inlet temperature (T i , C ), turbine inlet temperature (T i , T ), ambient relative humidity and ambient temperature on performance parameters of plant has been carried out. Optimum T i , T corresponding to maximum plant efficiency of combined cycle increases by 100 °C due to the integration of inlet air cooling. It has been observed that vapor compression cooling improves the efficiency of gas turbine cycle by 4.88% and work output by 14.77%. In case of vapor absorption cooling an improvement of 17.2% in gas cycle work output and 9.47% in gas cycle efficiency has been observed. For combined cycle configuration, however, vapor compression cooling should be preferred over absorption cooling in terms of higher plant performance. The optimum value of compressor inlet temperature has been observed to be 20 °C for the chosen set of conditions for both the inlet air cooling schemes. - Highlights: • Inlet air cooling improves performance of cooled gas turbine based combined cycle. • Vapor compression inlet air cooling is superior to vapor absorption inlet cooling. • For every turbine inlet temperature, there exists an optimum pressure ratio. • The optimum compressor inlet temperature is found to be 293 K

Development and quality evaluation of quick cooking dhal-A convenience product.

Science.gov (United States)

Sethi, Shruti; Samuel, D V K; Khan, Islam

2014-03-01

Owing to rapid urbanization and more women joining the workforce, use of ready-to-eat and ready-to-use convenience foods is gaining increasing popularity. Women require dhal that cooks fast and increases in volume when cooked. In an attempt to prepare quick cooking dhal from pigeon pea, variety UPAS 120 was milled, pre-treated with sodium chloride solution (1%), flaked and dried. The quick cooking dhal was packed in three packaging materials, namely, high molecular weight high density polyethylene (HMHDPE), high density polyethylene (HDPE) and laminated pouches. The quality evaluation of the prepared flakes with respect to the cooking quality attributes, changes in proximate composition, free fatty acid (FFA) and peroxide value (PV) were carried out during storage at ambient temperature (8-36°C) at regular intervals for a period of 10 months. During storage, quick cooking dhal packed in laminated pouches performed better than samples stored in other pouches with respect to the changes in the overall quality and acceptability of the product.

Experimental Investigation of a Forward Swept Rotor in a Multistage Fan with Inlet Distortion

Directory of Open Access Journals (Sweden)

Aspi R. Wadia

2011-01-01

Full Text Available Previous studies of transonic swept rotors in single stage fans have demonstrated the potential of significant improvements in both efficiency and stall margin with forward swept blading. This paper extends the assessment of the payoff derived from forward sweep to multistage configurations. The experimental investigation compare two builds of an advanced two-stage fan configuration tested alternately with a radial and a forward swept stage 1 blade. In the two-stage evaluations, the testing was extended to include the effect on inlet flow distortion. While the common second stage among the two builds prevented the overall fan from showing clean inlet performance and stability benefits with the forward swept rotor 1, this configuration did demonstrate superior front stage efficiency and tolerance to inlet distortion. Having obtained already low distortion sensitivity with the radial rotor 1 configuration relative to current production military fan standards, the sensitivity to inlet distortion was halved with the forward swept rotor 1 configuration. In the case of the 180-degree one-per-rev distortion pattern, the two-stage configuration was evaluated both with and without inlet guide vanes (IGVs. The presence of the inlet guide vanes had a profound impact in lowering the two-stage fan's sensitivity with inlet distortion.

Cooking Chicken Breast Reduces Dialyzable Iron Resulting from Digestion of Muscle Proteins

Directory of Open Access Journals (Sweden)

Aditya S. Gokhale

2014-01-01

Full Text Available The purpose of this research was to study the effect of cooking chicken breast on the production of dialyzable iron (an in vitro indicator of bioavailable iron from added ferric iron. Chicken breast muscle was cooked by boiling, baking, sautéing, or deep-frying. Cooked samples were mixed with ferric iron and either extracted with acid or digested with pepsin and pancreatin. Total and ferrous dialyzable iron was measured after extraction or digestion and compared to raw chicken samples. For uncooked samples, dialyzable iron was significantly enhanced after both extraction and digestion. All cooking methods led to markedly reduced levels of dialyzable iron both by extraction and digestion. In most cooked, digested samples dialyzable iron was no greater than the iron-only (no sample control. Cooked samples showed lower levels of histidine and sulfhydryls but protein digestibility was not reduced, except for the sautéed sample. The results showed that, after cooking, little if any dialyzable iron results from digestion of muscle proteins. Our research indicates that, in cooked chicken, residual acid-extractable components are the most important source of dialyzable iron.

Cooking Chicken Breast Reduces Dialyzable Iron Resulting from Digestion of Muscle Proteins.

Science.gov (United States)

Gokhale, Aditya S; Mahoney, Raymond R

2014-01-01

The purpose of this research was to study the effect of cooking chicken breast on the production of dialyzable iron (an in vitro indicator of bioavailable iron) from added ferric iron. Chicken breast muscle was cooked by boiling, baking, sautéing, or deep-frying. Cooked samples were mixed with ferric iron and either extracted with acid or digested with pepsin and pancreatin. Total and ferrous dialyzable iron was measured after extraction or digestion and compared to raw chicken samples. For uncooked samples, dialyzable iron was significantly enhanced after both extraction and digestion. All cooking methods led to markedly reduced levels of dialyzable iron both by extraction and digestion. In most cooked, digested samples dialyzable iron was no greater than the iron-only (no sample) control. Cooked samples showed lower levels of histidine and sulfhydryls but protein digestibility was not reduced, except for the sautéed sample. The results showed that, after cooking, little if any dialyzable iron results from digestion of muscle proteins. Our research indicates that, in cooked chicken, residual acid-extractable components are the most important source of dialyzable iron.

Boundary conditions for free surface inlet and outlet problems

KAUST Repository

Taroni, M.

2012-08-10

We investigate and compare the boundary conditions that are to be applied to free-surface problems involving inlet and outlets of Newtonian fluid, typically found in coating processes. The flux of fluid is a priori known at an inlet, but unknown at an outlet, where it is governed by the local behaviour near the film-forming meniscus. In the limit of vanishing capillary number Ca it is well known that the flux scales with Ca 2/3, but this classical result is non-uniform as the contact angle approaches π. By examining this limit we find a solution that is uniformly valid for all contact angles. Furthermore, by considering the far-field behaviour of the free surface we show that there exists a critical capillary number above which the problem at an inlet becomes over-determined. The implications of this result for the modelling of coating flows are discussed. © 2012 Cambridge University Press.

Biodiesel from waste cooking oils via direct sonication

International Nuclear Information System (INIS)

Gude, Veera Gnaneswar; Grant, Georgene Elizabeth

2013-01-01

Highlights: • Thermal effects of direct sonication on transesterification reaction were studied. • Ultrasonics may effectively transesterify waste oils without external heating. • Intense mixing with temperature rise completes transesterification instantly. • Plug flow process reactor design with ultrasound may prove energy efficient. • Process optimization and biodiesel conversion analysis was presented. - Abstract: This study investigates the effect of direct sonication in conversion of waste cooking oil into biodiesel. Waste cooking oils may cause environmental hazards if not disposed properly. However, waste cooking oils can serve as low-cost feedstock for biodiesel production. Ultrasonics, a non-conventional process technique, was applied to directly convert waste cooking oil into biodiesel in a single step. Ultrasonics transesterify waste cooking oils very efficiently due to increased mass/heat transfer phenomena and specific thermal/athermal effects at molecular levels. Thus, energy and chemical consumption in the overall process is greatly reduced compared to conventional biodiesel processes. Specific to this research, thermal effects of ultrasonics in transesterification reaction without external conventional heating along with effects of different ultrasonic, energy intensities and energy density are reported. Optimization of process parameters such as methanol to oil ratio, catalyst concentration and reaction time are also presented. It was observed that small reactor design such as plug-flow or contact-type reactor design may improve overall ultrasonic utilization in the transesterification reaction due to increased energy density and ultrasonic intensity

Effect of blade sweep on inlet flow in axial compressor cascades

Directory of Open Access Journals (Sweden)

Hao Chang

2015-02-01

Full Text Available This paper presents comparative numerical studies to investigate the effects of blade sweep on inlet flow in axial compressor cascades. A series of swept and straight cascades was modeled in order to obtain a general understanding of the inlet flow field that is induced by sweep. A computational fluid dynamics (CFD package was used to simulate the cascades and obtain the required three-dimensional (3D flow parameters. A circumferentially averaged method was introduced which provided the circumferential fluctuation (CF terms in the momentum equation. A program for data reduction was conducted to obtain a circumferentially averaged flow field. The influences of the inlet flow fields of the cascades were studied and spanwise distributions of each term in the momentum equation were analyzed. The results indicate that blade sweep does affect inlet radial equilibrium. The characteristic of radial fluid transfer is changed and thus influencing the axial velocity distributions. The inlet flow field varies mainly due to the combined effect of the radial pressure gradient and the CF component. The axial velocity varies consistently with the incidence variation induced by the sweep, as observed in the previous literature. In addition, factors that might influence the radial equilibrium such as blade camber angles, solidity and the effect of the distance from the leading edge are also taken into consideration and comparatively analyzed.

Optimization of inlet plenum of A PBMR using surrogate modeling

International Nuclear Information System (INIS)

Lee, Sang-Moon; Kim, Kwang-Yong

2009-01-01

The purpose of present work is to optimize the design of inlet plenum of PBMR type gas cooled nuclear reactor numerically using a combining of three-dimensional Reynolds-averaged Navier-Stokes (RANS) analysis and surrogate modeling technique. Shear stress transport (SST) turbulence model is used as a turbulence closure. Three geometric design variables are selected, namely, rising channel diameter to plenum height ratio, aspect ratio of the plenum cross section, and inlet port angle. The objective function is defined as a linear combination of uniformity of three-dimensional flow distribution term and pressure drop in the inlet plenum and rising channels of PBMR term with a weighting factor. Twenty design points are selected using Latin-hypercube method of design of experiment and objective function values are obtained at each design point using RANS solver. (author)

Outdoorsman: Outdoor Cooking.

Science.gov (United States)

Alberta Dept. of Agriculture, Edmonton.

This Outdoor Cookery manual provides information and instruction on the basic outdoor skills of building suitable cooking fires, handling fires safely, and storing food. The necessity of having the right kind of fire is stressed (high flames for boiling, low for stewing, and coals for frying and broiling). Tips on gauging temperature, what types…

Insulated Solar Electric Cooking – Tomorrow's healthy affordable stoves?

Directory of Open Access Journals (Sweden)

T. Watkins

Full Text Available We present a cooking technology consisting of a solar panel directly connected to an electric heater inside of a well-insulated chamber. Assuming continued decrease in solar panel prices, we anticipate that in a few decades Solar Electric Cooking (SEC technologies will be the most common cooking technology for the poor. Appropriate use of insulation reduces the power demand making low-power Insulated Solar Electric Cooking (ISEC systems already cost competitive. We present a $100 prototype and preliminary results of two implementations in Uganda.

Cooking Banana Consumption Patterns in the Plantain-growing Area of Southeastern Nigeria

Directory of Open Access Journals (Sweden)

Tshiunza, M.

2001-01-01

Full Text Available Cooking bananas (Musa spp., ABB genome were intro-duced into Southeastern Nigeria by the International Institute of Tropical Agriculture (IITA in the mid-1980s as an interim measure to reduce the incidence of black sigatoka disease (caused by the fungus Mycosphaerel-la fijiensis Morelet on plantain. However, the people of this region were not familiar with their utilisation methods. To address this lack of the knowledge and thereby sustain cooking banana cultivation, IITA, in collaboration with the Shell Petroleum Development Company (SPDC and the Nigeria Agip OU Company (NAOC commenced a training campaign on cooking banana processing methods. This study examined the patterns of utilisation of cooking bananas ten years after the training took place and compared them with plantain. About 95 % of the households interviewed are consuming cooking banana, indicating a broad acceptance of the crop in the region. Overall, two ripening stages termed green and ripe are the most popular ripening stages for the consumption of both plantain and cooking banana, followed by partially ripe maturity stage. The most common forms of consumption for green plantain are, in decreasing order of importance, pottage, boiled, roasted, and fried. Green cooking banana is also mostly eaten in pottage and boiled forms, and less frequently in fried and pounded forms. Ripe plantain is mostly eaten in fried and pottage forms, while ripe cooking banana is mostly eaten in fried and raw forms. Partially ripe plantain is mostly eaten in pottage, fried, boiled, and roasted forms, while partially ripe cooking banana is eaten in fried, pottage and boiled forms. These results indicate that the consumption patterns of plantain and cooking banana are very similar. This similarity has greatly contributed to the rapid integration of cooking banana within the existing plantain consumption and cropping systems.

Influence of inlet water on the biotic and abiotic variables in a fish pond

Directory of Open Access Journals (Sweden)

L. H. Sipaúba-Tavares

Full Text Available Abstract The effects of treated and untreated water inlets with macrophytes on the improvement of water quality and zooplankton community were evaluated in a fish pond with continuous water flow. Water and zooplankton samples were retrieved at four sites during nine months. There were differences (p<0.01 between inlet water from fish pond and inlet water from canal with macrophytes, featuring higher concentrations of nutrient load, mainly TAN and TP in the former. The inlet water from fish pond contained a higher number of abundant species (9 species, whilst the water supply from the canal with macrophytes had a greater richness (31 species of zooplankton species. Results showed that inlet water without macrophytes directly affected the characteristics of the water column and the dominance of zooplankton species such as Thermocyclops decipiens, and greater abundance of Rotifera species. Since aquatic plants in the inlet water of fish pond analyzed showed lower allochthonous material loads from the previous fish pond, the management adopted with macrophytes may be applied to avoid eutrophication risks, common in farm ponds.

Investigation of Unsteady Flow Interaction Between an Ultra-Compact Inlet and a Transonic Fan

Science.gov (United States)

Hah, Chunill; Rabe, Douglas; Scribben, Angie

2015-01-01

In the present study, unsteady flow interaction between an ultra-compact inlet and a transonic fan stage is investigated. Future combat aircraft require ultra-compact inlet ducts as part of an integrated, advanced propulsion system to improve air vehicle capability and effectiveness to meet future mission needs. The main purpose of the study is to advance the current understanding of the flow interaction between two different ultra-compact inlets and a transonic fan for future design applications. Both URANS and LES approaches are used to calculate the unsteady flow field and are compared with the available measured data. The present study indicates that stall inception is mildly affected by the distortion pattern generated by the inlet with the current test set-up. The numerical study indicates that the inlet distortion pattern decays significantly before it reaches the fan face for the current configuration. Numerical results with a shorter distance between the inlet and fan show that counter-rotating vortices near the rotor tip due to the serpentine diffuser affects fan characteristics significantly.

Prediction of the Inlet Nozzle Velocity Profiles for the CANDU-6 Moderator Analysis

International Nuclear Information System (INIS)

Yoon, Churl; Park, Joo Hwan

2006-01-01

For the moderator analysis of the CANDU reactors in Korea, predicting local moderator subcooling in the Calandria vessels is one of the main concerns for the estimation of heat sink capability of moderator under LOCA transients. The moderator circulation pattern is determined by the combined forces of the inlet jet momentum and the buoyancy flow. Even though the inlet boundary condition plays an important role in determining the moderator circulations, no measured data of detailed inlet velocity profiles is available. The purpose of this study is to produce the velocity profiles at the inlet nozzles by a CFD simulation. To produce the velocity vector fields at the inlet nozzle surfaces, the internal flows in the nozzle assembly were simulated by using a commercial CFD code, CFX-5.7. In the reference, the analytical capability of CFX-5.7 had been estimated by a validation of the CFD code against available experimental data for separate flow phenomena. Various turbulence models and grid spacing had been also tested. In the following section, the interface treatment between the computational domains would be explained. In section 3, the inlet nozzle flow through the CANDU moderator nozzle assembly was predicted by using the obtained technology of the CFD simulation

Efficient energy recovering air inlet system for an internal combustion engine

NARCIS (Netherlands)

2011-01-01

An air inlet system (10) for an internal combustion engine (200) is provided. The air inlet system comprises an air intake port (20), an air output port (30) for providing air for a combustion chamber (202) of the combustion engine (200), and a turbine (40). The turbine (40) is situated in between

Efficient energy recovering air inlet system for an international combustion engine

NARCIS (Netherlands)

2013-01-01

An air inlet system (10) for an internal combustion engine (200) is provided. The air inlet system comprises an air intake port (20), an air output port (30) for providing air for a combustion chamber (202) of the combustion engine (200), and a turbine (40). The turbine (40) is situated in between

Indoor air pollution from gas cooking and infant neurodevelopment.

Science.gov (United States)

Vrijheid, Martine; Martinez, David; Aguilera, Inma; Bustamante, Mariona; Ballester, Ferran; Estarlich, Marisa; Fernandez-Somoano, Ana; Guxens, Mònica; Lertxundi, Nerea; Martinez, M Dolores; Tardon, Adonina; Sunyer, Jordi

2012-01-01

Gas cooking is a main source of indoor air pollutants, including nitrogen dioxide and particles. Because concerns are emerging for neurodevelopmental effects of air pollutants, we examined the relationship between indoor gas cooking during pregnancy and infant neurodevelopment. Pregnant mothers were recruited between 2004 and 2008 to a prospective birth cohort study (INfancia y Medio Ambiente) in Spain during the first trimester of pregnancy. Third-trimester questionnaires collected information about the use of gas appliances at home. At age 11 to 22 months, children were assessed for mental development using the Bayley Scales of Infant Development. Linear regression models examined the association of gas cooking and standardized mental development scores (n = 1887 mother-child pairs). Gas cookers were present in 44% of homes. Gas cooking was related to a small decrease in the mental development score compared with use of other cookers (-2.5 points [95% confidence interval = -4.0 to -0.9]) independent of social class, maternal education, and other measured potential confounders. This decrease was strongest in children tested after the age of 14 months (-3.1 points [-5.1 to -1.1]) and when gas cooking was combined with less frequent use of an extractor fan. The negative association with gas cooking was relatively consistent across strata defined by social class, education, and other covariates. This study suggests a small adverse effect of indoor air pollution from gas cookers on the mental development of young children.

Smart Substitutions for Healthy Cooking

Science.gov (United States)

... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

Genetic Evidence of Human Adaptation to a Cooked Diet.

Science.gov (United States)

Carmody, Rachel N; Dannemann, Michael; Briggs, Adrian W; Nickel, Birgit; Groopman, Emily E; Wrangham, Richard W; Kelso, Janet

2016-04-13

Humans have been argued to be biologically adapted to a cooked diet, but this hypothesis has not been tested at the molecular level. Here, we combine controlled feeding experiments in mice with comparative primate genomics to show that consumption of a cooked diet influences gene expression and that affected genes bear signals of positive selection in the human lineage. Liver gene expression profiles in mice fed standardized diets of meat or tuber were affected by food type and cooking, but not by caloric intake or consumer energy balance. Genes affected by cooking were highly correlated with genes known to be differentially expressed in liver between humans and other primates, and more genes in this overlap set show signals of positive selection in humans than would be expected by chance. Sequence changes in the genes under selection appear before the split between modern humans and two archaic human groups, Neandertals and Denisovans, supporting the idea that human adaptation to a cooked diet had begun by at least 275,000 years ago. © The Author 2016. Published by Oxford University Press on behalf of the Society for Molecular Biology and Evolution.

Residential Cooking Behavior in the United States: Data Collected from a Web-Based Survey

Energy Technology Data Exchange (ETDEWEB)

Huang, Y. W; Andrew, E. E; Hu, T. C; Singer, B. C; Ding, L.; Logue, J. M

2014-08-01

Cooking has a significant impact on indoor air quality. When cooking occurs, how foods are cooked, and the types of food that are cooked have all been shown to impact the rate at which occupants are exposed to pollutants. Home occupancy characteristics impact how concentrations in the home translate into exposures for the occupants. With the intent of expanding our understanding of cooking behavior in the U.S., we developed and advertised an online survey to collect household cooking behavior for the 24 hrs prior to taking the survey. The survey questions were designed to address gaps in knowledge needed to predict the impact of cooking on indoor concentrations of PM2.5 and other pollutants. The survey included the following questions: 1) which meals households ate at home; 2) number of household members at home during cooking; 3) the type of oil used for cooking; 4) the type of foods cooked at each meal; 5) the type of cooking devices used; and 6) the methods selected for food preparation. We also collected information on household characteristics such as their location (zip code), ethnicity, and ages of family members. We analyzed the variability in home cooking characteristics for households in different climate zones and with four different types of family compositions: 1 senior living alone, 1 adult living alone, 2 or more adults/seniors, and families with children. We used simple statistical tests to determine if the probability of certain cooking behaviors differed between these subgroups.

Inlet throttling effect on the boiling two-phase flow stability in a natural circulation loop with a chimney

International Nuclear Information System (INIS)

Furuya, M.; Inada, F.; Yasuo, A.

2001-01-01

Experiments have been conducted to investigate an effect of inlet restriction on the thermal-hydraulic stability. A Test facility used in this study was designed and constructed to have non-dimensional values that are nearly equal to those of natural circulation BWR. Experimental results showed that driving force of the natural circulation at the stability boundary was described as a function of heat flux and inlet subcooling independent of inlet restriction. In order to extend experimental database regarding thermal-hydraulic stability to different inlet restriction, numerical analysis was carried out based on the homogeneous flow model. Stability maps in reference to the core inlet subcooling and heat flux were presented for various inlet restrictions using the above-mentioned function. Instability region during the inlet subcooling shifted to the higher inlet subcooling with increasing inlet restriction and became larger with increasing heat flux. (orig.)

Microwave Cooking Practices in Minnesota Food Service Establishments.

Science.gov (United States)

Hedeen, Nicole; Reimann, David; Everstine, Karen

2016-03-01

Uneven cooking due to consumer use of microwave ovens to cook food products that have been prepared but are not ready to eat has been a documented risk factor in several foodborne disease outbreaks. However, the use of microwave ovens in restaurants and other food service establishments has not been well documented. The aim of this study was to describe the types of food service establishments that use microwave ovens, how these ovens are used, types of foods heated or cooked in these ovens, types of microwave ovens used in food service establishments, and the level of compliance with U.S. Food and Drug Administration (FDA) guidelines. From 2008 to 2009, the Minnesota Department of Health collected data from a convenience sample of 60 food establishments within the state. Facility types included fast-food restaurants, sit-down restaurants, school food service, nursing homes, hotels and motels, and daycare centers. Food preparation practices were classified as prep-serve, cookserve, or complex. Minnesota environmental health specialists administered a study questionnaire to managers during routine inspections. Establishments included in this study reported using microwave ovens primarily to warm commercial ready-to-eat products (67%) and to warm foods for palatability (50%). No minimum temperatures are required for these processes because these foods do not require pathogen destruction. However, food establishments using complex preparation practices more often reported using microwave ovens for multiple processes and for processes that require pathogen destruction. For establishments that did report microwave oven use for food requiring pathogen destruction, the majority of managers reported following most FDA recommendations for cooking and reheating for hot-holding potentially hazardous foods, but many did not report letting food stand for 2 min after cooking. Additional training on stand time after microwave cooking could be beneficial because of low reporting

Experimental investigation of a two-inlet air-based building integrated photovoltaic/thermal (BIPV/T) system

International Nuclear Information System (INIS)

Yang, Tingting; Athienitis, Andreas K.

2015-01-01

Highlights: • BIPV/T system thermal efficiency is 5% higher using two inlets compared to one. • BIPV/T thermal efficiency is 7.6% higher using semi-transparent than opaque PV. • Detailed air temperature profile in BIPV/T channel is obtained. • Nusselt number correlations are developed. - Abstract: An experimental study of thermal characteristics of a novel two-inlet air-based open-loop building integrated photovoltaic/thermal (BIPV/T) system using a full-scale solar simulator is presented. Experimental prototypes of one-inlet and two-inlet BIPV/T systems were constructed for conducting comparative experiments. Variations of BIPV/T systems are also investigated including systems employing opaque mono-crystalline silicon photovoltaic (PV) panels and systems employing semi-transparent mono-crystalline PV panels. Experimental results demonstrate that an equivalent two-inlet system with frameless PV panels can increase the thermal efficiency by 5% compared to a conventional one-inlet system, and that the BIPV/T system with semi-transparent PV panels achieves 7.6% higher thermal efficiency due to the absorption of some solar radiation at the bottom surface in the BIPV/T system cavity. Also, the two-inlet BIPV/T design is easily implemented and does not add significant cost. Detailed air temperature measurements reveal that the mixing of the warm outlet air from the first section and the cool ambient air drawn in from the second inlet contributes to the improved performance of the two-inlet system. Based on a thermal network model of the BIPV/T system and experimental data, correlations are developed for the convective heat transfer coefficients in the two sections. These are necessary for further analysis and development of BIPV/T system with multiple inlets.

Effect of cooking time on the degradation of 14C maneb in tomato

International Nuclear Information System (INIS)

Sennaoui, Z.; Bennaceur, M.

1992-11-01

The behavior of 14C maneb was studied after cooking of fresh tomato at different times 15mn, 30mn, 45mn, and 60mn. More the time of cooking water is increased, more the migration in cooking water is importement (67% after 15mn and 97% after 60mn). Amount of internals residues decreases with time. Cooking stimulates the formation of ETU. More the time of cooking is increased, more the amount of ETU is important

Chemistry Cook-Off

Science.gov (United States)

McCormick, Cynthia

2012-01-01

For this activity, high school chemistry students compete in a cooking contest. They must determine the chemical and physical changes that occur in the food they prepare, present their recipe as a step-by-step procedure similar to a lab procedure, identify chemicals in the food, and present all measurements in both metric and English units. The…

9 CFR 310.6 - Carcasses and parts passed for cooking; marking.

Science.gov (United States)

2010-01-01

... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Carcasses and parts passed for cooking... INSPECTION AND CERTIFICATION POST-MORTEM INSPECTION § 310.6 Carcasses and parts passed for cooking; marking. Carcasses and parts passed for cooking shall be marked conspicuously on the surface tissues thereof by a...

Evaluation of texture differences among varieties of cooked quinoa

Science.gov (United States)

Texture is one of the most significant factors for consumers’ experience of foods. Texture difference of cooked quinoa among thirteen different varieties was studied. Correlations between the texture and seed composition, seed characteristics, cooking qualities, flour pasting properties and flour th...

76 FR 24513 - Public Land Order No. 7765; Partial Revocation Jupiter Inlet Lighthouse Withdrawal; Florida

Science.gov (United States)

2011-05-02

...] Public Land Order No. 7765; Partial Revocation Jupiter Inlet Lighthouse Withdrawal; Florida AGENCY... as part of the Jupiter Inlet Lighthouse Outstanding Natural Area. DATES: Effective Date: May 2, 2011... U.S.C. 1787), which created the Jupiter Inlet Lighthouse Outstanding Natural Area, and which...

Extrusion Cooking Systems and Textured Vegetable Proteins

Directory of Open Access Journals (Sweden)

2015-02-01

Full Text Available Many fabricated foods are cooked industrially and are given desired textures, shapes, density and rehydration characteristics by an extrusion cooking process. This relatively new process is used in the preparation of “engineered” convenience foods: textured vegetable proteins, breakfast cereals, snacks, infant foods, dry soup mixes, breading, poultry stuffing, croutons, pasta products, beverage powders, hot breakfast gruels, and in the gelatinization of starch or the starchy component of foods.

The emergence of cooking in Southwest Asia

OpenAIRE

Wright, Katherine

2004-01-01

There has been surprisingly little systematic study by prehistorians of how in the distant past people cooked and consumed food. There are many unanswered questions. For example, how did cooking emerge and affect human evolution, how did it change with the advent of farming, when did kitchens first appear and who built the earliest known ovens? Research on Palaeolithic and Neolithic food preparation and consumption is now beginning to suggest answers to such questions.

Vortex Generators in a Streamline-Traced, External-Compression Supersonic Inlet

Science.gov (United States)

Baydar, Ezgihan; Lu, Frank K.; Slater, John W.; Trefny, Charles J.

2017-01-01

Vortex generators within a streamline-traced, external-compression supersonic inlet for Mach 1.66 were investigated to determine their ability to increase total pressure recovery and reduce total pressure distortion. The vortex generators studied were rectangular vanes arranged in counter-rotating and co-rotating arrays. The vane geometric factors of interest included height, length, spacing, angle-of-incidence, and positions upstream and downstream of the inlet terminal shock. The flow through the inlet was simulated numerically through the solution of the steady-state, Reynolds-averaged Navier-Stokes equations on multi-block, structured grids using the Wind-US flow solver. The vanes were simulated using a vortex generator model. The inlet performance was characterized by the inlet total pressure recovery and the radial and circumferential total pressure distortion indices at the engine face. Design of experiments and statistical analysis methods were applied to quantify the effect of the geometric factors of the vanes and search for optimal vane arrays. Co-rotating vane arrays with negative angles-of-incidence positioned on the supersonic diffuser were effective in sweeping low-momentum flow from the top toward the sides of the subsonic diffuser. This distributed the low-momentum flow more evenly about the circumference of the subsonic diffuser and reduced distortion. Co-rotating vane arrays with negative angles-of-incidence or counter-rotating vane arrays positioned downstream of the terminal shock were effective in mixing higher-momentum flow with lower-momentum flow to increase recovery and decrease distortion. A strategy of combining a co-rotating vane array on the supersonic diffuser with a counter-rotating vane array on the subsonic diffuser was effective in increasing recovery and reducing distortion.

Integration of cooking and vacuum cooling of carrots in a same vessel

Directory of Open Access Journals (Sweden)

Luiz Gustavo Gonçalves Rodrigues

2012-03-01

Full Text Available Cooked vegetables are commonly used in the preparation of ready-to-eat foods. The integration of cooking and cooling of carrots and vacuum cooling in a single vessel is described in this paper. The combination of different methods of cooking and vacuum cooling was investigated. Integrated processes of cooking and vacuum cooling in a same vessel enabled obtaining cooked and cooled carrots at the final temperature of 10 ºC, which is adequate for preparing ready-to-eat foods safely. When cooking and cooling steps were performed with the samples immersed in boiling water, the effective weight loss was approximately 3.6%. When the cooking step was performed with the samples in boiling water or steamed, and the vacuum cooling was applied after draining the boiling water, water loss ranged between 15 and 20%, which caused changes in the product texture. This problem can be solved with rehydration using a small amount of sterile cold water. The instrumental textural properties of carrots samples rehydrated at both vacuum and atmospheric conditions were very similar. Therefore, the integrated process of cooking and vacuum cooling of carrots in a single vessel is a feasible alternative for processing such kind of foods.

Empirical method to calculate Clinch River Breeder Reactor (CRBR) inlet plenum transient temperatures

International Nuclear Information System (INIS)

Howarth, W.L.

1976-01-01

Sodium flow enters the CRBR inlet plenum via three loops or inlets. An empirical equation was developed to calculate transient temperatures in the CRBR inlet plenum from known loop flows and temperatures. The constants in the empirical equation were derived from 1/4 scale Inlet Plenum Model tests using water as the test fluid. The sodium temperature distribution was simulated by an electrolyte. Step electrolyte transients at 100 percent model flow were used to calculate the equation constants. Step electrolyte runs at 50 percent and 10 percent flow confirmed that the constants were independent of flow. Also, a transient was tested which varied simultaneously flow rate and electrolyte. Agreement of the test results with the empirical equation results was good which verifies the empirical equation

Effect of conventional cooking methods on lipid oxidation indices in lamb meat

Directory of Open Access Journals (Sweden)

A Pourkhalili

2012-05-01

Full Text Available Lipid oxidation is one of the most deteriorative reactions occurred in foodstuff which has harmful impacts on the both food quality and consumer's health. This study was designed to speculate the influence of three conventional cooking methods including boiling, frying and grilling on lipid oxidation parameters in cooked lamb meat. Sections of lamb meat from longissimus dorsi muscle, taken from native Lori-Bakhtiary sheep species were cut into uniform pieces and cooked using boiling, frying and roasting methods according to the cooking routine and tradition in Iranian society, in terms of temperature and time. Proximate compositions (moisture, lipid, ash and protein in the raw and cooked meat were determined using the standard methods of analysis. Moreover, weight loss was measured after each treatment. Lipid oxidation parameters such as peroxide value, conjugated diene and TBARS indices were measured in the raw and cooked samples. Evaluation of lipid oxidation parameters showed that peroxide value was significantly decreased in all cooked samples. In contrast, conjugated diene value was significantly increased in the fried and grilled samples (p

Evaluation of inlet sampling integrity on NSF/NCAR airborne platforms

Science.gov (United States)

Campos, T. L.; Stith, J. L.; Stephens, B. B.; Romashkin, P.

2017-12-01

An inlet test project was conducted during IDEAS-IV-GV (2013), to evaluate the sampling integrity of two inlet designs. Use of a single CO2 sensor provided a high precision detector and a large difference in the mean cabin and external concentrations (500-700 ppmv in the cabin). The original HIAPER Modular InLet (HIMIL) is comprised of a tapered flow straightening flow through `cigar' mounted to a strut. The cigar center sampling line sits 12" from the fuselage skin. An o-ring seals the feedthrough plate coupling sampling lines from the strut into the cigar. However, there is no seal to prevent air inside the strut from seeping out around the cigar body. A pressure-equalizing drain hole in the strut access panel; it was positioned at an approximate distance of 4" from the fuselage to ensure that air from any source that drained out of the strut was confined to a low release point. A second aft-facing inlet design was also evaluated. The sampling center line was moved farther from the fuselage at a height of 16". A similar approach was also applied to sampling locations on the C-130 in 2015. The results of these tests and recommendations for best practices will be presented.

Study on the design of inlet and exhaust system of a stationary internal combustion engine

International Nuclear Information System (INIS)

Kesgin, Ugur

2005-01-01

The design and operational variables of inlet and exhaust systems are decisive to determine overall engine performance. The best engine overall performance can be obtained by proper design of the engine inlet and exhaust systems and by matching the correct turbocharger to the engine. This paper presents the results of investigations to design the inlet and exhaust systems of a stationary natural gas engine family. To do this, a computational model is verified in which zero dimensional phenomena within the cylinder and one dimensional phenomena in the engine inlet and exhaust systems are used. Using this engine model, the effects of the parameters of the inlet and exhaust systems on the engine performance are obtained. In particular, the following parameters are chosen: valve timing, valve diameter, valve lift profiles, diameter of the exhaust manifold, inlet and exhaust pipe lengths, and geometry of pipe junctions. Proper sizing of the inlet and exhaust pipe systems is achieved very precisely by these investigations. Also, valve timing is tuned by using the results obtained in this study. In general, a very high improvement potential for the engines studied here is presented

46 CFR 25.45-2 - Cooking systems on vessels carrying passengers for hire.

Science.gov (United States)

2010-10-01

... 46 Shipping 1 2010-10-01 2010-10-01 false Cooking systems on vessels carrying passengers for hire... REQUIREMENTS Cooking, Heating, and Lighting Systems § 25.45-2 Cooking systems on vessels carrying passengers for hire. (a) No fuel may be used in any cooking system on any vessel carrying passengers for hire...

Thermal stratification built up in hot water tank with different inlet stratifiers

DEFF Research Database (Denmark)

Dragsted, Janne; Furbo, Simon; Dannemand, Mark

2017-01-01

Thermal stratification in a water storage tank can strongly increase the thermal performance of solar heating systems. Thermal stratification can be built up in a storage tank during charge, if the heated water enters through an inlet stratifier. Experiments with a test tank have been carried out...... in order to elucidate how well thermal stratification is established in the tank with differently designed inlet stratifiers under different controlled laboratory conditions. The investigated inlet stratifiers are from Solvis GmbH & Co KG and EyeCular Technologies ApS. The inlet stratifier from Solvis Gmb...... for Solvis GmbH & Co KG had a better performance at 4 l/min. In the intermediate charge test the stratifier from EyeCular Technologies ApS had a better performance in terms of maintaining the thermal stratification in the storage tank while charging with a relative low temperature. [All rights reserved...

Chemical characteristics of fine particles emitted from different gas cooking methods

Science.gov (United States)

See, Siao Wei; Balasubramanian, Rajasekhar

Gas cooking is an important indoor source of fine particles (PM 2.5). The chemical characteristics of PM 2.5 emitted from different cooking methods, namely, steaming, boiling, stir-frying, pan-frying and deep-frying were investigated in a domestic kitchen. Controlled experiments were conducted to measure the mass concentration of PM 2.5 and its chemical constituents (elemental carbon (EC), organic carbon (OC), polycyclic aromatic hydrocarbons (PAHs), metals and ions) arising from these five cooking methods. To investigate the difference in particle properties of different cooking emissions, the amount and type of food, and the heat setting on the gas stove were kept constant during the entire course of the experiments. Results showed that deep-frying gave rise to the largest amount of PM 2.5 and most chemical components, followed by pan-frying, stir-frying, boiling, and steaming. Oil-based cooking methods released more organic pollutants (OC, PAHs, and organic ions) and metals, while water-based cooking methods accounted for more water-soluble (WS) ions. Their source profiles are also presented and discussed.

Effects of cooking method and final core-temperature on cooking loss, lipid oxidation, nucleotide-related compounds and aroma volatiles of Hanwoo brisket

Directory of Open Access Journals (Sweden)

Dicky Tri Utama

2018-02-01

Full Text Available Objective This study observed the effects of cooking method and final core temperature on cooking loss, lipid oxidation, aroma volatiles, nucleotide-related compounds and aroma volatiles of Hanwoo brisket (deep pectoralis. Methods Deep pectoralis muscles (8.65% of crude fat were obtained from three Hanwoo steer carcasses with 1+ quality grade. Samples were either oven-roasted at 180°C (dry heat or cooked in boiling water (moist heat to final core temperature of 70°C (medium or 77°C (well-done. Results Boiling method reduced more fat but retained more moisture than did the oven roasting method (p<0.001, thus no significant differences were found on cooking loss. However, samples lost more weight as final core temperature increased (p<0.01. Further, total saturated fatty acid increased (p = 0.02 while total monounsaturated fatty acid decreased (p = 0.03 as final core temperature increased. Regardless the method used for cooking, malondialdehyde (p<0.01 and free iron contents (p<0.001 were observed higher in samples cooked to 77°C. Oven roasting retained more inosinic acid, inosine and hypoxanthine in samples than did the boiling method (p<0.001, of which the concentration decreased as final core temperature increased except for hypoxanthine. Samples cooked to 77°C using oven roasting method released more intense aroma than did the others and the aroma pattern was discriminated based on the intensity. Most of aldehydes and pyrazines were more abundant in oven-roasted samples than in boiled samples. Among identified volatiles, hexanal had the highest area unit in both boiled and oven-roasted samples, of which the abundance increased as the final core temperature increased. Conclusion The boiling method extracted inosinic acid and rendered fat from beef brisket, whereas oven roasting intensified aroma derived from aldehydes and pyrazines and prevented the extreme loss of inosinic acid.

Household energy preferences for cooking in urban Ouagadougou, Burkina Faso

International Nuclear Information System (INIS)

Ouedraogo, Boukary

2006-01-01

An extensive survey on household expenditures in Ouagadougou, the capital of Burkina Faso, was used to analyze the factors determining urban household energy choices using a multinomial logit model. Wood-energy remains the preferred fuel of most urban households in the country; though rational, the choice is not sustainable as it portends a threat to the savanna woodlands and the economy. Many important policies have been adopted by public authorities to minimize household wood-energy consumption and to substitute it by alternative fuel. Despite the magnitude of all these policies, the depletion rate of the forest resource is increasing. A kind of inertia is thus observed for household preferences for cooking fuel. This model analyzes the sociological and economic variables of household energy preferences for cooking in Ouagadougou. The analyses show that the inertia of household cooking energy preferences are due to poverty factors such as low income, poor household access to electricity for primary and secondary energy, low house standard, household size, high frequency of cooking certain meals using woodfuel as cooking energy. The descriptive analyses show that the domestic demand for wood-energy is strongly related to household income. The firewood utilization rate decreases with increasing household income. In other words, this fuel appears as a 'transition good' for these households which aim for other sources of energy for cooking that are more adapted for urban consumption. This implies that a price subsidy policy for liquid petroleum gas (LPG) and its cook stoves could significantly decrease the utilization rate of wood-energy

Gas cooking, kitchen ventilation, and exposure to combustion products

NARCIS (Netherlands)

Willers, SM; Brunekreef, B; Oldenwening, M; Smit, HA; Kerkhof, M; De Vries, H

We evaluated a questionnaire-based system for classifying homes into groups with distinctly different chances of accumulating combustion products from cooking appliances. The system was based on questions about type of cooking appliance, type and use of ventilation provisions, and kitchen size.

Cooking Can Be Profitable; Commercial Cooking and Baking 1:9193.03.

Science.gov (United States)

Dade County Public Schools, Miami, FL.

The course outline is prepared as a guide for the 10th grade student in Commercial Cooking and Baking or Food Management Production and Service. The course introduces the student to effective production of high quality foods and develops an understanding of high standards in quality food service. Totaling 90 hours of instruction, nine blocks of…

Stability and retention of micronutrients in fortified rice prepared using different cooking methods.

Science.gov (United States)

Wieringa, Frank T; Laillou, Arnaud; Guyondet, Christophe; Jallier, Vincent; Moench-Pfanner, Regina; Berger, Jacques

2014-09-01

Fortified rice holds great potential for bringing essential micronutrients to a large part of the world population. However, it is unknown whether differences in cooking methods or in production of rice premix affect the final amount of micronutrient consumed. This paper presents a study that quantified the losses of five different micronutrients (vitamin A, iron, zinc, folic acid, and vitamin B12) in fortified rice that was produced using three different techniques (hot extrusion, cold extrusion, and coating) during cooking and five different cooking methods (absorption method with or without soaking, washing before cooking, cooking in excess water, and frying rice before cooking). Fortified rice premix from six different producers (two for each technique) was mixed with normal rice in a 1:100 ratio. Each sample was prepared in triplicate, using the five different cooking methods, and retention of iron, zinc, vitamin A, vitamin B12, and folic acid was determined. It was found that the overall retention of iron, zinc, vitamin B12, and folic acid was between 75% and 100% and was unaffected by cooking method, while the retention of vitamin A was significantly affected by cooking method, with retention ranging from 0% (excess water) to 80% (soaking), depending on the cooking method and producer of the rice premix. No systematic differences between the different production methods were observed. We conclude that different cooking methods of rice as used in different regions of the world do not lead to a major loss of most micronutrients, with the exception of vitamin A. The factors involved in protecting vitamin A against losses during cooking need to be identified. All production techniques of rice premix yielded similar results, showing that coating is not inferior to extrusion techniques. Standard overages (50%) for vitamin B12 and folic acid are too high. © 2014 New York Academy of Sciences.

Cooking decreases observed perfluorinated compound concentrations in fish.

Science.gov (United States)

Del Gobbo, Liana; Tittlemier, Sheryl; Diamond, Miriam; Pepper, Karen; Tague, Brett; Yeudall, Fiona; Vanderlinden, Loren

2008-08-27

Dietary intake is a major route of exposure to perfluorinated compounds (PFCs). Although fish and seafood contribute significantly to total dietary exposure to these compounds, there is uncertainty with respect to the effect of cooking on PFC concentrations in these foods. Eighteen fish species purchased from markets in Toronto, Mississauga, and Ottawa, Canada were analyzed for perfluorooctanesulfonamide (PFOSAs)-based fluorochemicals and perfluorinated acids (PFAs) in raw and cooked (baked, boiled, fried) samples. Of 17 analytes, perfluorooctanesulfonic acid (PFOS) was detected most frequently; concentrations ranged from 0.21 to 1.68 ng/g ww in raw and cooked samples. PFOSAs were detected only in scallops at concentrations ranging from 0.20 ng/g ww to 0.76 ng/g ww. Total concentrations of PFAs in samples were 0.21 to 9.20 ng/g ww, respectively, consistent with previous studies. All cooking methods reduced PFA concentrations. Baking appeared to be the most effective cooking method; after baking samples for 15 min at 163 C (325 degrees F), PFAs were not detected in any of the samples. The margin of exposures (MOE) between the toxicological points of reference and the dietary intake of perfluorocarboxylates (PFCAs) and PFOS in fish and seafood muscle tissue were greater than 4 orders of magnitude. This indicates that reducing consumption of fish muscle tissue is not warranted on the basis of PFC exposure concerns at the reported levels of contamination, even for high fish consuming populations.

Processamento do presunto "cook-in" de cordeiros Processing of cook-in ham of lambs

Directory of Open Access Journals (Sweden)

Eliane Mattos Monteiro

1999-12-01

Full Text Available Este trabalho teve por objetivo desenvolver tecnologia para produto curado (presunto "cook-in", com pernis de cordeiros cruza Texel x Corriedale em associação com tratamentos tecnológicos (massagem em "tumbler" e processo "cook-in". O estudo foi desenvolvido pela EMBRAPA/CPPSUL e Universidade Federal de Santa Maria, RS, Brasil. Após as análises da composição química, a carne foi injetada manualmente com 20 % de salmoura composta por água + gelo 79%, cloreto de sódio 7,52%, condimento para presunto 4,70%, fosfatos 1,97%, sais de cura 1,88%, sacarose 3,38% e glutamato monossódico 0,19 %. Os presuntos foram avaliados quanto à composição química (umidade, proteína, gordura, cinzas, pigmentos totais e pH, parâmetros sensoriais (cor, aroma, sabor, textura e aceitabilidade e rendimento. Uma das principais características dos presuntos obtidos com pernil de cordeiros cruza Texel x Corriedale foi o baixo conteúdo de gordura associado ao bom rendimento e à excelente aceitabilidade.The aim of this study was to develop technology for the curing lambs (cook-in hams which were manufactured from the legs of crossbred Texel x Corriedale lambs in association with technologic treatment (massaging in tumbler and cook-in process. The experiment was conducted at the EMBRAPA-CPPSUL/ UFSM, RS, Brazil. After the evaluation of the chemical composition, the meat was injected with it manually - 20 % of brine containing water 79%, salt 7.52%, curing salts 1.88%, sucrose 3.38%, ham condiments 4.70%, phosphate 1.97% and sodium glutamate 0.19%. The ham quality was evaluated by analysis of its chemical composition (moisture, protein, ash, fat, pH, sensory properties (color, aroma, texture, acceptability and yield. The main characteristics of lamb hams were low fat contents associated with excellent acceptability and good yield.

Study of sugar cooking degree to sugar obtention using gamma attenuation

International Nuclear Information System (INIS)

Holanda Cavalcanti, J. de.

1984-01-01

The application of gamma radiation attenuation methodology in the determination of sugar cooking degree is studied. Several experiments with samples of vacuum equipment during the cooking were made, based on beam intensity variations of a radioactive source of Americium 241. One sensible difference between the sirup emergent radiation and the cooked mass was observed. (M.A.C.) [pt

Biochar-amended filter socks reduce herbicide losses via tile line surface inlets

Science.gov (United States)

Standing water in depressions and behind terraces in fields with subsurface drainage systems can result in reduced crop yields. This concern can be partially alleviated by installing surface inlets that reduce the duration of ponding. Unfortunately, these inlets provide an open conduit for surface w...

Analysis of polycyclic aromatic hydrocarbons in cooking oil fumes.

Science.gov (United States)

Li, S; Pan, D; Wang, G

1994-01-01

Various samples of cooking oil fumes were analyzed to an effort to study the relationship between the high incidence of pulmonary adenocarcinoma in Chinese women and cooking oil fumes in the kitchen. Polycyclic aromatic hydrocarbons (PAHs) in samples of cooking oil fumes were extracted, chromatographed, and measured by fluorescence spectrophotometer. The samples included oil fumes from three commercial cooking oils and fumes from three catering shops. All samples contained benzo(a)pyrene (BaP) and dibenzo (a,h)anthracene (DBahA). In addition, the concentration of DBahA was 5.7 to 22.8 times higher than that of BaP in the fume samples. Concentrations of BaP and DBahA were, respectively, 0.463 and 5.736 micrograms/g in refined vegetable oil, 0.341 and 3.725 micrograms/g in soybean oil, and 0.305 and 4.565 micrograms/g in vegetable oil. Investigation of PAH concentrations at three catering shops showed that the level of BaP at a Youtiao (deep-fried twisted dough sticks) shop was 4.18 micrograms/100 m3, 2.28 micrograms/100 m3 at a Seqenma (candied fritters) workshop, and 0.49 micrograms/100 m3 at a kitchen of a restaurant; concentrations of DBahA were 33.80, 14.41, and 3.03 micrograms/100 m3, respectively. The high concentration of carcinogens, such as BaP and DBahA, in cooking oil fumes might help explain why Chinese women, who spend more time exposed to cooking oil fumes than men, have a high incidence of pulmonary adenocarcinoma.

Effect of cooking on14 C-tetrachlorvinphos residues in faba beans

International Nuclear Information System (INIS)

Farghaly, M.; Zayed, S.M.A.D.

1986-01-01

The effect of cooking on 14 C-tetrachlorvinphos in stored vicia faba beans was studied. The results indicated that over 50% of the dose originally present inside the grains (37 ppm), could be recovered in the aqueous extract of the cooked grains. Considerable portion of radioactivity (About 22%) was associated with the grains in a non-extractable from. Residues in cooked beans included, in addition to a small amount of the parent insecticide, desmethyl tetrachlorvinphos, mono methyl phosphate and dimethyl phosphate. The results obtained indicate that tetrachlorvinphos residues are not appreciably affected by cooking. 1 tab

The emergence of cooking in Southwest Asia

Directory of Open Access Journals (Sweden)

Katherine Wright

2004-08-01

Full Text Available There has been surprisingly little systematic study by prehistorians of how in the distant past people cooked and consumed food. There are many unanswered questions. For example, how did cooking emerge and affect human evolution, how did it change with the advent of farming, when did kitchens first appear and who built the earliest known ovens? Research on Palaeolithic and Neolithic food preparation and consumption is now beginning to suggest answers to such questions.

Miniature piezo electric vacuum inlet valve

Science.gov (United States)

Keville, Robert F.; Dietrich, Daniel D.

1998-03-24

A miniature piezo electric vacuum inlet valve having a fast pulse rate and is battery operated with variable flow capability. The low power (piezo electric valves which require preloading of the crystal drive mechanism and 120 Vac, thus the valve of the present invention is smaller by a factor of three.

Mercury in Sediment, Water, and Biota of Sinclair Inlet, Puget Sound, Washington, 1989-2007

Science.gov (United States)

Paulson, Anthony J.; Keys, Morgan E.; Scholting, Kelly L.

2010-01-01

Historical records of mercury contamination in dated sediment cores from Sinclair Inlet are coincidental with activities at the U.S. Navy Puget Sound Naval Shipyard; peak total mercury concentrations occurred around World War II. After World War II, better metallurgical management practices and environmental regulations reduced mercury contamination, but total mercury concentrations in surface sediment of Sinclair Inlet have decreased slowly because of the low rate of sedimentation relative to the vertical mixing within sediment. The slopes of linear regressions between the total mercury and total organic carbon concentrations of sediment offshore of Puget Sound urban areas was the best indicator of general mercury contamination above pre-industrial levels. Prior to the 2000-01 remediation, this indicator placed Sinclair Inlet in the tier of estuaries with the highest level of mercury contamination, along with Bellingham Bay in northern Puget Sound and Elliott Bay near Seattle. This indicator also suggests that the 2000/2001 remediation dredging had significant positive effect on Sinclair Inlet as a whole. In 2007, about 80 percent of the area of the Bremerton naval complex had sediment total mercury concentrations within about 0.5 milligrams per kilogram of the Sinclair Inlet regression. Three areas adjacent to the waterfront of the Bremerton naval complex have total mercury concentrations above this range and indicate a possible terrestrial source from waterfront areas of Bremerton naval complex. Total mercury concentrations in unfiltered Sinclair Inlet marine waters are about three times higher than those of central Puget Sound, but the small numbers of samples and complex physical and geochemical processes make it difficult to interpret the geographical distribution of mercury in marine waters from Sinclair Inlet. Total mercury concentrations in various biota species were compared among geographical locations and included data of composite samples, individual

A Cooking Recipe Recommendation System with Visual Recognition of Food Ingredients

Directory of Open Access Journals (Sweden)

Keiji Yanai

2014-04-01

Full Text Available In this paper, we propose a cooking recipe recommendation system which runs on a consumer smartphone as an interactive mobile application. The proposed system employs real-time visual object recognition of food ingredients, and recommends cooking recipes related to the recognized food ingredients. Because of visual recognition, by only pointing a built-in camera on a smartphone to food ingredients, a user can get to know a related cooking recipes instantly. The objective of the proposed system is to assist people who cook to decide a cooking recipe at grocery stores or at a kitchen. In the current implementation, the system can recognize 30 kinds of food ingredient in 0.15 seconds, and it has achieved the 83.93% recognition rate within the top six candidates. By the user study, we confirmed the effectiveness of the proposed system.

Assessment of nutritional quality of cooked Swazi leafy vegetables ...

African Journals Online (AJOL)

Brassica oleracea and Spinacia oleracea were also analysed and compared with other vegetables. Sampled vegetables were divided into two categories. All vegetables in category one were cooked without any additives. In category two Hibiscus escolentus and Corchorius olitorus were cooked with bicarbonate of soda ...

γ-ray irradiation of cooked dishes

International Nuclear Information System (INIS)

Lin Ruotai; Cheng Wei; Wen Shengli; Xiong Guangquan; Ye Lixiu; Chen Yuxia; Zhang Jinmu; He Jianjun; Lin Yong; Zhan Hanping

2005-01-01

Ready-to-eat cooked dishes, including stir-fried dishes, steamed dishes, roast meat, deep dried dishes, shrimps and seashells, and dishes of local flavor, etc were irradiated with 60 Co γ-rays, and the decontamination effects were studied. The results showed that most of the cooked dishes are suitable for irradiation. The effective dose is 4 kGy to 8 kGy. Index of microbe of the irradiated dishes was conformed to the National Food-Health standards, and no significant sensory changes was observed with the irradiated dishes. The quality guarantee period (0-5 degree C) is 60 days. (authors)

Effect of gamma irradiation on the amino acid contents of seafood cooking drips

International Nuclear Information System (INIS)

Lee, Ju Woon; Kim, Yeon Joo; Choi, Jong Il; Kim, Yun Joo; Kim, Jae Hun; Kim, Jin Kyu; Byun, Myung Woo; Kwon, Joong Ho; Ahn, Dong Hyun; Chun, Byung Soo

2008-01-01

In this study, the effects of gamma irradiation on the change of structural and free amino acids contents of cooking drips from Hizikia fusiformis (HF) and Enteroctopus dofleini (ED) were investigated. The main structural amino acids were glutamic acid in HF cooking drip, and glutamic acid, glycine, arginine and aspartic acid in ED cooking drip, respectively. The concentrations of structural amino acids in both cooking drip extracts were decreased by the gamma irradiation at the dose of 10 kGy. Especially, the sulfur-containing amino acids were severely degraded by the irradiation. In free amino acid, ED cooking drip extract was contained the larger amount of free amino acid than that of HF cooking drip affecting its rich flavor. The free amino acid concentrations of cooking drips extracts from HF and ED were both increased by irradiation, and it explained the higher protein content by the irradiation

Economic impacts of the S.S. Glacier Bay oil spill: Social and economic studies. Technical report (Final)

International Nuclear Information System (INIS)

Burden, P.; Isaacs, J.; Richardson, J.; Braund, S.; Witten, E.

1990-11-01

On July 2, 1987, an oil spill occurred in Cook Inlet when the S.S. Glacier Bay hit a submerged obstacle while enroute to Kenai Pipeline Company facilities to offload oil. The 1987 commercial fishery in Cook Inlet was barely underway when the S.S. Glacier Bay oil spill occurred, and the largest salmon return in history was moving up the inlet. The sockeye salmon run alone totaled over 12 million, providing a seasonal catch of 9.25 million salmon. The 1987 sport fishery in Cook Inlet was in mid-season at the time of the spill. The S.S. Glacier Bay oil spill represents an opportunity to study the economic impacts of an oil spill event in Alaska, particularly with regard to commercial fishing impacts and the public costs of cleanup. The report evaluates the existing information on the spill, response measures, and economic impacts, and adds discussions with individuals and groups involved in or affected by the spill to this data base. The report reviewed accounts of the oil spill and its costs; identified types and sources of data, developed protocol, and contacted groups and people for data collection and verification; and described, analyzed, and prepared reports of the economic effects of the S.S. Glacier Bay oil spill

[Impact of cooking on the content of fish mercury].

Science.gov (United States)

Gremiachikh, V A; Tomilina, I I; Komov, V T

2007-01-01

Changes in the levels of mercury in the fish inhabiting the water reservoirs of Russia were studied after cooking it in a variety of ways (boiling for different time periods, roasting, and smoking). To have a general idea of the impact of various procedures for cooking the fish on its mercury amount, the authors measured mercury concentrations in smoked perch and manufactured and homemade canned salt-and fresh-water fishes. The absolute content of mercury in the fish is shown to be unchanged during its cooking and not to depend on the procedure and duration of the latter.

Analytical and Experimental Investigation of Inlet-engine Matching for Turbojet-powered Aircraft at Mach Numbers up to 2.0

Science.gov (United States)

Esenwein, Fred T; Schueller, Carl F

1952-01-01

An analysis of inlet-turbojet-engine matching for a range of Mach numbers up to 2.0 indicates large performance penalties when fixed-geometry inlets are used. Use of variable-geometry inlets, however, nearly eliminates th The analysis was confirmed experimentally by investigating at Mach numbers of 0, 0.63, and 1.5 to 2.0 two single oblique-shock-type inlets of different compression-ramp angles, which simulated a variable-geometry configuration. The experimental investigation indicated that total-pressure recoveries comparable withose attainable with well designed nose inlets were obtained with the side inlets when all the boundary layer ahead of the inlets was removed. Serious drag penalties resulted at a Mach number of 2.0 from the use of blunt-cowl leading edges. However, sharp-lip inlets produced large losses in thrust for the take-off condition. These thrust penalties which are associated with the the low-speed operation of the sharp-lip inlet designs can probably be avoided without impairing the supersonic performance of the inlet by the use of auxiliary inlets or blow-in doors.

Short term exposure to cooking fumes and pulmonary function

Directory of Open Access Journals (Sweden)

Qvenild Torgunn

2009-05-01

Full Text Available Abstract Background Exposure to cooking fumes may have different deleterious effects on the respiratory system. The aim of this study was to look at possible effects from inhalation of cooking fumes on pulmonary function. Methods Two groups of 12 healthy volunteers (A and B stayed in a model kitchen for two and four hours respectively, and were monitored with spirometry four times during twenty four hours, on one occasion without any exposure, and on another with exposure to controlled levels of cooking fumes. Results The change in spirometric values during the day with exposure to cooking fumes, were not statistically significantly different from the changes during the day without exposure, with the exception of forced expiratory time (FET. The change in FET from entering the kitchen until six hours later, was significantly prolonged between the exposed and the unexposed day with a 15.7% increase on the exposed day, compared to a 3.2% decrease during the unexposed day (p-value = 0.03. The same tendency could be seen for FET measurements done immediately after the exposure and on the next morning, but this was not statistically significant. Conclusion In our experimental setting, there seems to be minor short term spirometric effects, mainly affecting FET, from short term exposure to cooking fumes.

Indoor acrolein emission and decay rates resulting from domestic cooking events

Science.gov (United States)

Seaman, Vincent Y.; Bennett, Deborah H.; Cahill, Thomas M.

2009-12-01

Acrolein (2-propenal) is a common constituent of both indoor and outdoor air, can exacerbate asthma in children, and may contribute to other chronic lung diseases. Recent studies have found high indoor levels of acrolein and other carbonyls compared to outdoor ambient concentrations. Heated cooking oils produce considerable amounts of acrolein, thus cooking is likely an important source of indoor acrolein. A series of cooking experiments were conducted to determine the emission rates of acrolein and other volatile carbonyls for different types of cooking oils (canola, soybean, corn and olive oils) and deep-frying different food items. Similar concentrations and emission rates of carbonyls were found when different vegetable oils were used to deep-fry the same food product. The food item being deep-fried was generally not a significant source of carbonyls compared to the cooking oil. The oil cooking events resulted in high concentrations of acrolein that were in the range of 26.4-64.5 μg m -3. These concentrations exceed all the chronic regulatory exposure limits and many of the acute exposure limits. The air exchange rate and the decay rate of the carbonyls were monitored to estimate the half-life of the carbonyls. The half-life for acrolein was 14.4 ± 2.6 h, which indicates that indoor acrolein concentrations can persist for considerable time after cooking in poorly-ventilated homes.

Climate and mortality changes due to reductions in household cooking emissions

Science.gov (United States)

Bergman, Tommi; Mielonen, Tero; Arola, Antti; Kokkola, Harri

2016-04-01

Household cooking is a significant cause for health and environmental problems in the developing countries. There are more than 3 billion people who use biomass for fuel in cooking stoves in their daily life. These cooking stoves use inadequate ventilation and expose especially women and children to indoor smoke. To reduce problems of the biomass burning, India launched an initiative to provide affordable and clean energy solutions for the poorest households by providing clean next-generation cooking stoves. The improved cooking stoves are expected to improve outdoor air quality and to reduce the climate-active pollutants, thus simultaneously slowing the climate change. Previous research has shown that the emissions of black carbon can be decreased substantially, as much as 90 % by applying better technology in cooking stoves. We have implemented reasonable (50% decrease) and best case (90% decrease) scenarios of the reductions in black and organic carbon due to improved cooking stoves in India into ECHAM-HAMMOZ aerosol-climate model. The global simulations of the scenarios will be used to study how the reductions of emissions in India affect the pollutant concentrations and radiation. The simulated reductions in particulate concentrations will also be used to estimate the decrease in mortality rates. Furthermore, we will study how the emission reductions would affect the global climate and mortality if a similar initiative would be applied in other developing countries.

Meat cooking habits and risk of colorectal cancer in Córdoba, Argentina.

Science.gov (United States)

Navarro, Alicia; Muñoz, Sonia E; Lantieri, María J; del Pilar Diaz, María; Cristaldo, Patricia E; de Fabro, Sofía P; Eynard, Aldo R

2004-10-01

Colorectal cancer is the third cause of death among women and the fifth among men in Córdoba, Argentina. We previously reported colorectal cancer to be associated with a high intake of fatty meats and bovine viscera and inversely associated with dietary fiber intake. In this study, we investigated the role of method of cooking meat and preferences in browned surfaces in the risk of colorectal cancer. A case-control retrospective study was carried out by interviewing 296 patients and 597 control subjects with a food-frequency questionnaire. Meat consumption and preferred cooking procedures (boiled, roasted, barbecued, cooked in a flat iron-pan without fat, and fried) were investigated. Odds ratios and 95% confidence intervals were obtained by unconditional logistic regression analysis. Barbecuing was the cooking method preferred by men, whereas iron-pan cooking was favored by women; frying was the least favored method. Fatty beef, sausages, and bovine viscera were preferentially barbecued or boiled, whereas lean beef was mainly roasted, iron-pan cooked, or fried. Chicken was barbecued or roasted. The multivariate relative risks (adjusted by age, sex, social stratum, and total energy intake) for preferring darkly browned surfaces were significantly associated with an increased risk for all cooking procedures (odds ratio, 4.57; 95% confidence interval, 3.10 to 6.73). No associations were found for red roasted or for boiled meats. Increased risk seems to be related to cooking temperature and close contact of the food to the heating source, because higher risks were observed for heavily browned surfaces when meats were barbecued or iron-pan cooked.

Impact of the degree of cooking on starch digestibility of rice - An in vitro study.

Science.gov (United States)

Tamura, Masatsugu; Singh, Jaspreet; Kaur, Lovedeep; Ogawa, Yukiharu

2016-01-15

The impact of cooking degree on the starch digestibility of a non-waxy, cooked rice was examined through a simulated gastro-small intestinal in vitro digestion model. The starch hydrolysis of both non-homogenised and homogenised cooked rice samples during simulated digestion was also compared in order to examine the impact of grain structure on starch digestibility. Polished rice grains were cooked in boiling water for 10min (partially cooked) and 20min (fully cooked) to obtain samples of different cooking degree. No significant differences in the equilibrium starch hydrolysis (%) were observed among the partially and fully cooked grains, although significant differences were observed among the uncooked and cooked samples. The equilibrium starch hydrolysis (%) of homogenised rice was higher than its non-homogenised counterpart. These results showed that rice starch digestibility should not be affected by the cooking degrees related to starch gelatinisation, but was influenced by the modification/destruction of the grain structure during mechanical processing. Copyright © 2015 Elsevier Ltd. All rights reserved.

Viscous flow considerations in the design of the Busemann hypersonic air inlet

International Nuclear Information System (INIS)

Walsh, P.C.; Tahir, R.B.; Molder, S.

2002-01-01

A cost effective means of traveling to a low earth orbit is using an aircraft that relies on air-breathing engine technology for most of its trajectory while in the atmosphere. The scramjets that would be used to provide propulsion require inlet air diffusion with minimal total pressure losses to maintain efficiency. The Busemann inlet was designed using inviscid flow assumptions specifically for such purposes. This paper presents an investigation into the effects of viscosity on inlet performance in terms of static pressure rise and internal shockwave configuration. The viscous effects within the inlet can alter the design pressure ratio as much as 50%. It was shown that a correction based on a displacement radius calculation was sufficient to restore the static pressure performance of the inviscid design. An improvement of 16% in total pressure losses was observed with the corrected Busemann profile. Results are compared to experimentally determined surface pressure values. (author)

Evaluation of a cooking skills programme in parents of young children--a longitudinal study.

Science.gov (United States)

Garcia, Ada L; Vargas, Elisa; Lam, Po S; Shennan, David B; Smith, Fiona; Parrett, Alison

2014-05-01

To evaluate longitudinally the effectiveness of a cooking programme on self-reported confidence about cooking skills and food consumption patterns in parents of young children. An evaluation of cooking programmes delivered by National Health Service (NHS) community food workers using a single group pre-test/post-test repeated measures design. A shortened version of a validated questionnaire at baseline, post intervention and 1-year follow-up determined confidence in cooking using basic ingredients, following a simple recipe, tasting new foods, preparing and cooking new foods on consumption of ready meals, vegetables and fruit. Deprived communities in Ayrshire and Arran, Scotland. Parents of nursery age children, 97 % were female and cooking increased significantly from baseline to post intervention (P recipe and preparing and cooking new foods. Improved food consumption patterns were reported from baseline to post intervention (ready-meal consumption reduced from 2-4 times/week to 1 time/week, P cooking programmes appeared to improve cooking confidence and food consumption patterns in the target group and some of these changes were retained after 1 year.

Exposure to airborne ultrafine particles from cooking in Portuguese homes.

Science.gov (United States)

Bordado, J C; Gomes, J F; Albuquerque, P C

2012-10-01

Cooking was found to be a main source of submicrometer and ultrafine aerosols from gas combustion in stoves. Therefore, this study consisted of the determination of the alveolar deposited surface area due to aerosols resulting from common domestic cooking activities (boiling fish, vegetables, or pasta, and frying hamburgers and eggs). The concentration of ultrafine particles during the cooking events significantly increased from a baseline of 42.7 microm2/cm3 (increased to 72.9 microm2/cm3 due to gas burning) to a maximum of 890.3 microm2/cm3 measured during fish boiling in water and a maximum of 4500 microm2/cm3 during meat frying. This clearly shows that a domestic activity such as cooking can lead to exposures as high as those of occupational exposure activities. The approach of this study considers the determination of alveolar deposited surface area of aerosols generated from cooking activities, namely, typical Portuguese dishes. This type of measurement has not been done so far, in spite of the recognition that cooking activity is a main source of submicrometer and ultrafine aerosols. The results have shown that the levels of generated aerosols surpass the outdoor concentrations in a major European town, which calls for further determinations, contributing to a better assessment of exposure of individuals to domestic activities such as this one.

Nutrients and antinutrients composition of raw, cooked and sun ...

African Journals Online (AJOL)

Nutrients and antinutrients composition of raw, cooked and sun-dried sweet potato leaves. ... African Journal of Food, Agriculture, Nutrition and Development ... This study aimed to determine nutrient (iron, calcium, vitamin A and ascorbic acid) and anti-nutrient (oxalates and polyphenols) contents in raw, cooked and dried ...

Effect of cooking on functional properties of germinated black glutinous rice (KKU-ULR012

Directory of Open Access Journals (Sweden)

Thapanan Konwatchara

2014-06-01

Full Text Available The aim of this research was to investigate the changes in functional properties of germinated black glutinous rice (KKU-ULR012 after cooking. Black glutinous rice grains were obtained from Faculty of Agriculture, Khon Kaen University, Thailand. The rough grains were soaked for 12 hrs, then germinated for 30 hrs at 35±2°C (95%RH, dried at 45±2°C for 8 hrs, dehusked and cooked either using a microwave oven or a pressure cooker. The cooked grains were dehydrated in two stages, 85±2°C for 1 hr and 45±2°C for 12 hrs until the final moisture content was 10±2%wb. The antioxidant activity, anthocyanins, GABA and -oryzanol contents, and the microstructure of the dehydrated grains were then characterized. Germination process induced a 2.55 fold increase in GABA content compared to non-germinated KKU-ULR012. The germinated KKU-ULR012 gave DPPH value, anthocyanins and -oryzanol contents of 33.74±0.15 mgTrolox/100gdb, 182.89±0.48 mg/100gdb and 37.72±0.16 mg/100gdb, respectively. Anthocyanins in cooked germinated KKU-ULR012 diminished almost 88-89% after cooking. The cooking methods employed strongly influenced the antioxidant activity and anthocyanins content that the pressure cooking tended to prevent loss of anthocyanin content and antioxidant activity. The GABA, -oryzanol and antho-cyanins contents and antioxidant activity of germinated grains cooked in the pressure cooker were higher than the samples cooked in the microwave oven (p<0.05. For pressure cooking, the cooked grains gave DPPH, ABTS, anthocyanins and -oryzanol contents of 9.89±0.35 mgTrolox/100gdb, 1.79±0.04 mgTrolox/100gdb, 21.60±0.14 mg/100gdb and 37.16±0.70 mg/100gdb, respectively. The rice grains cooked by pressure cooking were more moist and sticky than the grains cooked by microwave cooking. The microstructure examined by SEM showed that the center of the dehydrated cooked rice grain was smooth indicating starch gelatinization whereas the surface revealed

Effect of domestic cooking methods on egg yolk xanthophylls.

Science.gov (United States)

Nimalaratne, Chamila; Lopes-Lutz, Daise; Schieber, Andreas; Wu, Jianping

2012-12-26

Xanthophylls are a class of bioactive compounds known to play an important role in preventing age-related macular degeneration. Egg yolk is a rich source of highly bioavailable xanthophylls including lutein and zeaxanthin. The effects of domestic cooking methods (boiling, frying, microwaving) on egg yolk xanthophyll content were investigated. A LC-(APCI)-MS/MS method was used to identify and quantify all-E- and Z-isomers of lutein, zeaxanthin, canthaxanthin, and β-apo-8'-carotenoic acid ethyl ester in fresh and cooked egg yolks. Both fresh and cooked yolks showed similar xanthophyll profiles but with higher contents of Z-isomers in cooked samples. All-E-lutein was the most affected, with 22.5%, 16.7%, and 19.3% reductions in boiled, microwaved, and fried yolk extracts, respectively. Total xanthophyll losses ranged from 6% to 18%. The results presented here could be useful in calculating the dietary intake of xanthophylls and also in assessing the xanthophyll profiles and contents of egg-containing products.

Screening for heterocyclic amines in chicken cooked in various ways.

Science.gov (United States)

Solyakov, A; Skog, K

2002-08-01

Chicken cooked under well-controlled conditions and commercial chicken products were screened for heterocyclic amines (HAs). Chicken samples were boiled, deep-fried, pan-fried, oven-roasted, cooked in an unglazed clay pot or in a roasting bag in the oven, and oven broiled. 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx), 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), 1-methyl-9H-pyrido[3,4-b]indole (harman) and 9H-pyrido[3,4-b]indole (norharman) were identified in several samples. Chicken cooked at low temperatures contained low amounts of HAs. In pan-fried chicken breasts, MeIQx was detected in amounts below 2 ng/g, 4,8-DiMeIQx below 0.6 ng/g, and PhIP in amounts up to 38 ng/g. Harman and norharman were detected in almost all samples (below 15 ng/g). In skin from a commercially barbecued chicken, MeIQx, 4,8-DiMeIQx and PhIP were detected, while only traces of MeIQx were detected in the meat. MeIQx was detected in a commercial chicken flavour, 0.1 ng/ml. No HAs were detected in pan-fried chicken liver. The results show that the content of HAs in chicken cooked in various ways is low if prepared at low temperatures, and increases with increasing cooking temperature. PhIP formation seems to start accelerating at cooking temperatures around or above 200 degrees C. Colour development increases with cooking temperature, but no correlation with HA content was observed.

Induction stoves as an option for clean cooking in rural India

International Nuclear Information System (INIS)

Banerjee, Manjushree; Prasad, Rakesh; Rehman, Ibrahim H; Gill, Bigsna

2016-01-01

As part of a programme on ‘access to clean cooking alternatives in rural India’, induction stoves were introduced in nearly 4000 rural households in Himachal Pradesh, one of the few highly electrified states in India. Analysis of primary usage information from 1000 rural households revealed that electricity majorly replaced Liquid Petroleum Gas (LPG), generally used as a secondary cooking fuel, but did not influence a similar shift from traditional mud stoves as the primary cooking technology. Likewise, the shift from firewood to electricity as a primary cooking fuel was observed in only 5% of the households studied. Country level analysis indicates that rural households falling in lower monthly per capita expenditure (MPCE) classes have lesser access to electricity and clean cooking options than those falling in higher MPCE classes. Again, only three states in India with high levels of rural household electrification report consumption statuses more than 82 kWh per month (the estimated mean for electricity consumption by induction stoves). Overall, the results of the study indicate that induction stoves will have limited potential in reducing the consumption of firewood and LPG if included in energy access programmes, that too only in regions where high levels of electrification exist. - Highlights: • Primary survey of induction stove users was conducted in 1000 rural households. • In 84% households, electricity replaced LPG as the secondary cooking fuel. • In only 5% households, electricity replaced firewood as the primary cooking fuel. • Electricity as a cooking fuel for rural India still needs massive investments. • Currently, induction stoves are only able to reduce consumption of firewood and LPG.

Radiotreatment of dishes cooked : Royal cutlets of chickens

International Nuclear Information System (INIS)

Bousselmi, Mehrez

2006-01-01

The cooked dishes often present themselves as the complex products of microbiological, biochemival view point and organoleptic.However, the demand of the local and international market stops showing a tendency toward use increased of these cooked dishes of which problems to get round are very delicate. The ionization can be an alternative of conservation since it is characterized bye one fashion of action fundamentally different of the classic techniques: it is about exposing during a determined length, of the wrapped food commodities or in a jumble to doses of ionising radiance carefully controlled in order to get the sought-after effect. The irradiation showed a big efficiency therefore on the plan microbiology.Indeed the dose 1 KGy destroyed all present microorganisms in dishes cooked pasteurized. whereas, for dishes cooked non pasteurized, a dose of 2 KGy destroyed completely the flora of contamination. Besides, the irradiation entails a light reduction of the biochemical composition, while keeping qualities intact organoleptic for all analyzed samples. As a conclusion, the irradiation increases the length of conservation, what confirms the reliability of such a process, in addition of his/her/its weak energizing cost. (author)

Simplification of Home Cooking and Its Periphery

OpenAIRE

小住, フミ子; 北崎, 康子; Fumiko, OZUMI; Yasuko, KITAZAKI

1997-01-01

Sence of home cooking has been changing with the times. Various topics, which make us conscious of health and dietary habits, such as delicatessen, half-ready-made foods, eating out, and utilization of home delivery service and food imports are involved in those of simplification of cooking. We requested 64 students to fill in a questionnaire in three parts. The recovery was 96.4%. The results are as follows : The main reason for purchasing delicatessen or half-ready-made foods was that "they...

Chemicals in Meat Cooked at High Temperatures and Cancer Risk

Science.gov (United States)

... Services Directory Cancer Prevention Overview Research Chemicals in Meat Cooked at High Temperatures and Cancer Risk On ... hydrocarbons, and how are they formed in cooked meats? What factors influence the formation of HCA and ...

Environmental exposure to cooking oil fumes and cervical intraepithelial neoplasm

International Nuclear Information System (INIS)

Wu, M.-T.; Lee, L.-H.; Ho, C.-K.; Wu, S.-C.; Lin, L.-Y.; Cheng, B.-H.; Liu, C.-L.; Yang, C.-Y.; Tsai, H.-T.; Wu, T.-N.

2004-01-01

The fumes from cooking oil, similar to cigarette smoke, contain numerous carcinogens such as polycyclic aromatic hydrocarbons, aromatic amines, nitro-polycyclic aromatic hydrocarbons, etc. In this study, we examined the association between exposure to cooking oil fumes and the risk of cervical intraepithelial neoplasm. The study population in this nested case-control study consisted of women above the age of 19 years living in Chia-Yi County, located in the southwestern Taiwan, who had received pap smear screening between October, 1999, and December, 2000 (n=32,466). The potential cases were women having lesions greater than cervical intraepithelium neoplasm II (≥CIN2) reconfirmed by cervical biopsy (n=116). The potential controls (case: control=1:2) were age-matched (±2 years) and residence-matched women who had normal pap smears within 6 months of the cases. In total, 100 cases and 197 controls were completely interviewed by public health nurses about cooking methods, ventilation, and other potential risk factors. Women who cooked at home in a kitchen (n=269) without the presence of a fume extractor at least once a week between the ages of 20 and 40 had a 2.29 times higher risk [95% confidence interval (CI)=1.08-4.87] of developing cervical intraepithelial neoplasm than those who did not cook once a week in such a kitchen during the same age span, after adjusting for other potential confounders. This finding was further strengthened by the finding that women who did not use the fume extractors had a 2.47 times higher risk (95% CI=1.15-5.32) of developing cervical intraepithelial neoplasm than women who cooked in kitchens with fume extractors that were always switched on while cooking. We also found a joint protective effect of fume extractor use among women older than 40 years (n=202) if they used the extractors during both age spans of their lives, ages 20-40 and >40 years. Comparing our findings on women more than 40 years old who used fume extractors during

Evaluation of owner experiences and adherence to home-cooked diet recipes for dogs.

Science.gov (United States)

Johnson, L N; Linder, D E; Heinze, C R; Kehs, R L; Freeman, L M

2016-01-01

To evaluate owner experiences and adherence to home-cooked diet recipes for dogs. Clients of a veterinary teaching hospital clinical nutrition service who had a home-cooked diet recipe formulated for their dogs between March 2011 and December 2013 were given a survey by email, postal mail and telephone. Survey questions addressed motivations, positive and negative aspects of feeding home-cooked diets and current feeding practices. Responses were compared to animals' medical records to determine adherence. Of the 93 owners who were contacted, 53 (57%) completed the survey. Of the 53 respondents, 43 owners (81%) reported that they were still feeding an home-cooked diet or had fed an home-cooked diet until the time of their dogs' deaths. The most common motivation for feeding a home-cooked diet was suitability for specific medical needs. Of the 30 surveys that included a complete diet history, only four (13%) demonstrated exact adherence to home-cooked diet recipes. Most respondents liked and continued to feed a home-cooked diet, but few owners adhered to prescribed recipes and many dogs required recipe modifications. It is important to counsel dog owners about benefits and drawbacks of feeding home-cooked diets, importance of recipe adherence and necessity for follow-up after diet formulation with a board-certified veterinary nutritionist. © 2015 British Small Animal Veterinary Association.

Nuclear research reactor IEA-R1 heat exchanger inlet nozzle flow - a preliminary study

International Nuclear Information System (INIS)

Angelo, Gabriel; Andrade, Delvonei Alves de; Fainer, Gerson; Angelo, Edvaldo

2009-01-01

As a computational fluid mechanics training task, a preliminary model was developed. ANSYS-CFX R code was used in order to study the flow at the inlet nozzle of the heat exchanger of the primary circuit of the nuclear research reactor IEA-R1. The geometry of the inlet nozzle is basically compounded by a cylinder and two radial rings which are welded on the shell. When doing so there is an offset between the holes through the shell and the inlet nozzle. Since it is not standardized by TEMA, the inlet nozzle was chosen for a preliminary study of the flow. Results for the proposed model are presented and discussed. (author)

Evaluation of cooking energy cost, efficiency, impact on air pollution and policy in Nigeria

International Nuclear Information System (INIS)

Anozie, A.N.; Bakare, A.R.; Sonibare, J.A.; Oyebisi, T.O.

2007-01-01

This study evaluated the cooking energy costs and efficiencies, the air pollution impacts of cooking energy consumption and the impact of the energy policy in the cooking energy sector in Nigeria. Water boiling and cooking experiments using the common cooking energy sources (fuel wood, kerosene, liquefied petroleum gas (LPG) and electricity) and common food items (water, yam and beans) were carried out. Energy surveys were carried out to determine the cooking energy use patterns in the urban and rural areas. It was found that fuel wood is the least expensive cooking energy source and LPG is the most expensive. Energy use efficiencies for boiling water were estimated at 25%, 46%, 73%, 79%, 66% and 90% for fuel wood, kerosene, gas, electric immersion coil, electric heating coil and electric hot plate, respectively. Energy intensity was found to be a comparative measure of energy efficiency. The impacts of air pollution from household cooking suggested a possibility of significant air pollutants contribution to the ambient environment using any of the energy carriers considered except electricity. The cooking energy use patterns showed that fuel wood is the predominant energy source for cooking in the rural areas while kerosene is the predominant energy source in the urban areas, revealing that the energy policy in the country had made no impact in the cooking energy sector. Recommendations for improving the energy supply situation were given and for removing the barriers that prevent the implementation of the recommendations

Outlook for modern cooking energy access in Central America

Science.gov (United States)

2018-01-01

The Central American nations of Guatemala, Honduras and Nicaragua are among the poorest in the Americas. While the fraction of population dependent on solid fuels has declined in these nations over the last 25 years, the number of people using them has risen. Here, we first assess current patterns of cooking energy use in these nations. We then apply a discrete model of household cooking choices and demand to simulate future pathways of clean cooking uptake and the outlook for achieving target 7.1 of the Sustainable Development Goals (SDG), which aims to ensure universal access to affordable, reliable and modern energy services by 2030. We find that by 2030, ensuing income growth is likely to enable 90% of urban populations in these nations to switch to using modern cooking energy services. However, without supporting policies, between 40% to 50% of rural Guatemalans and Hondurans, while over two-thirds of rural Nicaraguans, are likely to find clean fuels or stoves unaffordable in 2030. A targeted subsidy on modern fuels, like liquid petroleum gas (LPG), is the most effective policy mechanism we studied that could provide such support. A 50% subsidy policy on LPG targeted to the rural and urban poor population could, by 2030, make cooking with LPG affordable to an additional 7.3 million people in these countries. We estimate that such a policy would cost about $250 million per year and would have negligible greenhouse gas emissions impacts. Such a policy could also have significant health benefits, preventing about 8,890 premature deaths annually from reduced exposure to cooking-related household pollution in 2030. PMID:29883457

An Experiential Cooking and Nutrition Education Program Increases Cooking Self-Efficacy and Vegetable Consumption in Children in Grades 3-8.

Science.gov (United States)

Jarpe-Ratner, Elizabeth; Folkens, Stephanie; Sharma, Sonika; Daro, Deborah; Edens, Neilé K

Evaluate the effect of a community-based, experiential cooking and nutrition education program on consumption of fruits and vegetables and associated intermediate outcomes in students from low-income families. Quasi-experimental program evaluation by pre-post survey of participating students and their parents. Underserved elementary and middle schools in Chicago. Students (n = 271; 65% girls, 44% Hispanic, 32% African American; 94% eligible for free/reduced price lunch) in grades 3-8 selected by school staff to participate by variable inclusion criteria. 59% of students who applied returned both pre- and post-surveys. Ten-week (2 h/wk) chef-instructor-led program held in cafeteria kitchens after school. Changes in student nutrition knowledge, cooking self-efficacy, fruit and vegetable liking and consumption, and communication to family about healthy eating. Changes from beginning to end of program were analyzed with paired t test. Results were considered significant at P cooking self-efficacy score from 3.2 to 3.6, and vegetable consumption score from 2.2 to 2.4 (all P cooking and nutrition education programs led by chef-instructors may be effective ways to improve nutrition in low-income communities. Copyright © 2016 The Authors. Published by Elsevier Inc. All rights reserved.

Effects of selected design variables on three ramp, external compression inlet performance. [boundary layer control bypasses, and mass flow rate

Science.gov (United States)

Kamman, J. H.; Hall, C. L.

1975-01-01

Two inlet performance tests and one inlet/airframe drag test were conducted in 1969 at the NASA-Ames Research Center. The basic inlet system was two-dimensional, three ramp (overhead), external compression, with variable capture area. The data from these tests were analyzed to show the effects of selected design variables on the performance of this type of inlet system. The inlet design variables investigated include inlet bleed, bypass, operating mass flow ratio, inlet geometry, and variable capture area.

Go Cook - de første 10 år

DEFF Research Database (Denmark)

Andersen, Boris

Med henvisning til evalueringens datagrundlag udpeges i arbejdsrapportens indsatsområder for fremtidens Go Cook (Go Cook er et landsdækkende tilbud til understøttelse af madkundskabs- og madlæringsaktiviter i grundskolen). De bliver tematiseret som følger: 1. Med henblik på at udvikle de didaktis...

Antioxidant activity in cooked and simulated digested eggs.

Science.gov (United States)

Remanan, M K; Wu, J

2014-07-25

The avian egg is an excellent source of nutrients consisting of components with beneficial properties but there is limited knowledge on the effect of cooking methods and gastrointestinal digestion on the antioxidant activity of eggs. The present study was focused on the effect of cooking and simulated gastrointestinal digestion on antioxidant activity of eggs using ORAC, ABTS and DPPH assays. The results suggest that fresh egg yolk has higher antioxidant activity than fresh egg white and whole eggs. Cooking reduced whereas simulated gastrointestinal digestion increased the antioxidant activity of eggs. Boiled egg white hydrolysate showed the highest antioxidant activity; a total of 63 peptides were identified, indicative of the formation of novel antioxidant peptides upon simulated gastrointestinal digestion. This study suggests the potential role of eggs as a dietary source of antioxidants.

Parabolic solar cooker: Cooking with heat pipe vs direct spiral copper tubes

Science.gov (United States)

Craig, Omotoyosi O.; Dobson, Robert T.

2016-05-01

Cooking with solar energy has been seen by many researchers as a solution to the challenges of poverty and hunger in the world. This is no exception in Africa, as solar coking is viewed as an avenue to eliminate the problem of food insecurity, insufficient energy supply for household and industrial cooking. There are several types of solar cookers that have been manufactured and highlighted in literature. The parabolic types of solar cookers are known to reach higher temperatures and therefore cook faster. These cookers are currently being developed for indoor cooking. This technology has however suffered low cooking efficiency and thus leads to underutilization of the high heat energy captured from the sun in the cooking. This has made parabolic solar cookers unable to compete with other conventional types of cookers. Several methods to maximize heat from the sun for indirect cooking has been developed, and the need to improve on them of utmost urgency. This paper investigates how to optimize the heat collected from the concentrating types of cookers by proposing and comparing two types of cooking sections: the spiral hot plate copper tube and the heat pipe plate. The system uses the concentrating solar parabolic dish technology to focus the sun on a conical cavity of copper tubes and the heat is stored inside an insulated tank which acts both as storage and cooking plate. The use of heat pipes to transfer heat between the oil storage and the cooking pot was compared to the use of a direct natural syphon principle which is achieved using copper tubes in spiral form like electric stove. An accurate theoretical analysis for the heat pipe cooker was achieved by solving the boiling and vaporization in the evaporator side and then balancing it with the condensation and liquid-vapour interaction in the condenser part while correct heat transfer, pressure and height balancing was calculated in the second experiment. The results show and compare the cooking time, boiling

Linking biomass fuel consumption and improve cooking stove: A study from Bangladesh

Energy Technology Data Exchange (ETDEWEB)

Sohel, Md. Shawkat Islam; Rana, Md. Parvez; Akhter, Sayma

2010-09-15

The study determines the biomass fuel consumption pattern and environmental consequences of biomass fuel usage in the traditional and improve cooking stove. The introduction of improved cooking stove minimizes people's forest dependence by reducing the amount of fuelwood required to meet their household needs. Firewood was the most frequently used biomass fuel. It has been figured out that the incomplete combustion of biomass in the traditional cooking stove poses severe epidemiological consequences to human health and contributes to global warming. While improve cooking stove help to reduce such consequences.

Glycaemic index values and physicochemical properties of five brown rice varieties cooked by different domestic cooking methods

Directory of Open Access Journals (Sweden)

Madan Kumar Chapagai

2016-08-01

Full Text Available Background: The prevalence of diabetes has increased dramatically in recent decades in the regions where people excessively consume white rice. Due to higher nutritional values and bioactive components, low to medium glycaemic index (GI brown rice could be a potential alternative to white rice in these regions. Methods: Five varieties, Chiang (CH, Sungyod (SY, Lepnok (LP from Thailand, Long grain specialty 1 (LS 1 and Long grain specialty 2 (LS 2 from Malaysia were tested for GI. Ten test foods were prepared from 5 varieties by 2 cooking techniques (pressure cooker, PC and rice cooker, RC. Overnight fasted 10 healthy subjects were fed with 25 g glucose as a reference food (RF on 3 occasions and amount equivalent to 25 g available carbohydrate portion of test food (TF on 1 occasion in separate days. Fasting and post-prandial capillary blood glucose was measured via finger-prick methods at 0, 15, 30, 45, 60, 90 and 120 min, and the incremental area under curve (iAUC was determined. The GI of each TF was calculated as percentage of incremental area under curve (iAUC of TF over RF. Results: The mean GI values of SY (72 – 81, high, CH and LP (59 – 65, medium and LS 1 and LS 2 (64 – 73, medium to high for cooking were discovered by PC and RC methods. The GI did not vary significantly (p>0.05 among varieties as well as between cooking methods. GI showed a significant negative correlation with the amylose content (r = –0.70, p<0.05 and significant positive correlation with cold peak viscosity (r = 0.80, p<0.01. Conclusions: All five rice varieties irrespectively of the cooking method used are classified as medium to high GI foods. Medium GI varieties could have potential of being used in diabetic diet. Cooking methods did not significantly alter the glycaemic characteristics of the studied varieties. Amylose content and pasting properties can be used for predicting GI of brown rice. It is urgent to explore low GI brown rice varieties in these

Inlet for fuel assembly having finger control rods

International Nuclear Information System (INIS)

Berglund, A.; Suvanto, A.; Tornblom, L.

1975-01-01

A nuclear reactor with vertically arranged fuel assemblies positioned on supporting members and with control rods displaceably arranged in guide tubes between the fuel rods inside the fuel assemblies is described. The supporting plate is provided with a transverse end piece with throttling means for the liquid flow which passes from below up through the supporting member and past the fuel rods in the fuel assembly. The inlets for the guide tubes for the control rods are located below the end piece and the throttling means. In this way a higher pressure prevails at the inlet to the guide tubes than above the end piece, so that a stronger flow of coolant is produced through guide tubes than through the fuel assembly. (U.S.)

Digital integrated control of a Mach 2.5 mixed-compression supersonic inlet and an augmented mixed-flow turbofan engine

Science.gov (United States)

Batterton, P. G.; Arpasi, D. J.; Baumbick, R. J.

1974-01-01

A digitally implemented integrated inlet-engine control system was designed and tested on a mixed-compression, axisymmetric, Mach 2.5, supersonic inlet with 45 percent internal supersonic area contraction and a TF30-P-3 augmented turbofan engine. The control matched engine airflow to available inlet airflow. By monitoring inlet terminal shock position and over-board bypass door command, the control adjusted engine speed so that in steady state, the shock would be at the desired location and the overboard bypass doors would be closed. During engine-induced transients, such as augmentor light-off and cutoff, the inlet operating point was momentarily changed to a more supercritical point to minimize unstarts. The digital control also provided automatic inlet restart. A variable inlet throat bleed control, based on throat Mach number, provided additional inlet stability margin.

The concept of cooking skills: A review with contributions to the scientific debate

Directory of Open Access Journals (Sweden)

Manuela Mika JOMORI

Full Text Available ABSTRACT This paper aimed to conduct a literature review about the concept of cooking skills to contribute to the scientific debate about the subject. A systematic search was performed in the Scopus, PubMed/MedLine and Web of Science databases as well as the periodicals of the Federal Agency for Support and Evaluation of Graduate Education in Brazil Coordenação de Aperfeiçoamento de Pessoal de Nível Superior website, using the following Portuguese and English keywords: cooking skills, cooking and food/meal preparation. We also consulted references cited by these papers, electronic dictionaries (in Portuguese, English and French, technical documents found on public and private institutional websites, as well as books. Basic, etymological/vernacular and systematic definitions for cooking were identified, including historical global and national contexts. To conceptualize cooking skills, categories related to food and individuals were established, purposing a conceptual model. The category related to food referred to the use of unprocessed/minimal processed foods (which require procedures prior to their preparation, and/or processed/ultra-processed foods (which need a little or no preparation, such as re-heating. The category related to individuals involved dimensions such as confidence, attitudes, behavior, and individual knowledge used to prepare foods. The historical definitions of cooking allowed us to clarify the concept of cooking skills. Considering the global context of valuing and recovering cooking for the promotion of healthy eating, this review can contribute to the scientific discussion about the concept of cooking skills. The purposed conceptual model enables parameters to be established for further investigations, allowing cooking interventions to be directed toward promoting healthy eating.

Effects of different traditional cooking methods on nutrients and ...

African Journals Online (AJOL)

The objective of this research was to determine the effect of cooking using two different methods of preparing okra soup in Ondo state on nutrient, mineral content including zinc bioavailability of okra, Abelmoschus esculentus. The okra fruits were grated and divided into four lots; two lots were cooked with other ingredients of ...

A Combined CFD/Characteristic Method for Prediction and Design of Hypersonic Inlet with Nose Bluntness

Science.gov (United States)

Gao, Wenzhi; Li, Zhufei; Yang, Jiming

Leading edge bluntness is widely used in hypersonic inlet design for thermal protection[1]. Detailed research of leading edge bluntness on hypersonic inlet has been concentrated on shock shape correlation[2], boundary layer flow[3], inlet performance[4], etc. It is well known that blunted noses cause detached bow shocks which generate subsonic regions around the noses and entropy layers in the flowfield.

What’s Cooking, Man?

DEFF Research Database (Denmark)

Leer, Jonatan

2016-01-01

: 1) rechefisation, 2) the TV chef as a moral entrepreneur, 3) the TV chef and the revitalisation of the national myth and 4) cooking as masculine escapism. The article concludes that the innovation of the masculine identity that was launched in The Naked Chef has not continued; rather, the genre has...

Automatic efficiency optimization of an axial compressor with adjustable inlet guide vanes

Science.gov (United States)

Li, Jichao; Lin, Feng; Nie, Chaoqun; Chen, Jingyi

2012-04-01

The inlet attack angle of rotor blade reasonably can be adjusted with the change of the stagger angle of inlet guide vane (IGV); so the efficiency of each condition will be affected. For the purpose to improve the efficiency, the DSP (Digital Signal Processor) controller is designed to adjust the stagger angle of IGV automatically in order to optimize the efficiency at any operating condition. The A/D signal collection includes inlet static pressure, outlet static pressure, outlet total pressure, rotor speed and torque signal, the efficiency can be calculated in the DSP, and the angle signal for the stepping motor which control the IGV will be sent out from the D/A. Experimental investigations are performed in a three-stage, low-speed axial compressor with variable inlet guide vanes. It is demonstrated that the DSP designed can well adjust the stagger angle of IGV online, the efficiency under different conditions can be optimized. This establishment of DSP online adjustment scheme may provide a practical solution for improving performance of multi-stage axial flow compressor when its operating condition is varied.

Development of thermoacoustic engine operating by waste heat from cooking stove

Science.gov (United States)

Chen, B. M.; Abakr, Y. A.; Riley, P. H.; Hann, D. B.

2012-06-01

There are about 1.5 billion people worldwide use biomass as their primary form of energy in household cooking[1]. They do not have access to electricity, and are too remote to benefit from grid electrical supply. In many rural communities, stoves are made without technical advancements, mostly using open fires cooking stoves which have been proven to be extremely low efficiency, and about 93% of the energy generated is lost during cooking. The cooking is done inside a dwelling and creates significant health hazard to the family members and pollution to environment. SCORE (www.score.uk.com) is an international collaboration research project to design and build a low-cost, high efficiency woodstove that uses about half amount of the wood of an open wood fire, and uses the waste heat of the stove to power a thermoacoustic engine (TAE) to produce electricity for applications such as LED lighting, charging mobile phones or charging a 12V battery. This paper reviews on the development of two types of the thermoacoustic engine powered by waste heat from cooking stove which is either using Propane gas or burning of wood as a cooking energy to produce an acceptable amount of electricity for the use of rural communities.

Weight maintenance through behaviour modification with a cooking course or neurolinguistic programming.

Science.gov (United States)

Sørensen, Lone Brinkmann; Greve, Tine; Kreutzer, Martin; Pedersen, Ulla; Nielsen, Claus Meyer; Toubro, Søren; Astrup, Arne

2011-01-01

We compared the effect on weight regain of behaviour modification consisting of either a gourmet cooking course or neurolinguistic programming (NLP) therapy. Fifty-six overweight and obese subjects participated. The first step was a 12-week weight loss program. Participants achieving at least 8% weight loss were randomized to five months of either NLP therapy or a course in gourmet cooking. Follow-up occurred after two and three years. Forty-nine participants lost at least 8% of their initial body weight and were randomized to the next step. The NLP group lost an additional 1.8 kg and the cooking group lost 0.2 kg during the five months of weight maintenance (NS). The dropout rate in the cooking group was 4%, compared with 26% in the NLP group (p=0.04). There was no difference in weight maintenance after two and three years of follow-up. In conclusion, weight loss in overweight and obese participants was maintained equally efficiently with a healthy cooking course or NLP therapy, but the dropout rate was lower during the active cooking treatment.

77 FR 67386 - Announcement of Funding Awards; Indian Community Development Block Grant Program; Fiscal Year 2012

Science.gov (United States)

2012-11-09

... Infrastructure. lagoon. 83851, (208) 686-1927. Cook Inlet Tribal Council, Honorable 600,000 Public Facility... Economic Development...... Construction of a travel E. Cook, Chief, P.O. Box 110, Miami, OK plaza. 74355...-6171. Yurok Tribe, Honorable Thomas O'Rourke 605,000 Public Facility--Community Purchase of the Yurok...

Rethinking Rice Preparation for Highly Efficient Removal of Inorganic Arsenic Using Percolating Cooking Water.

Science.gov (United States)

Carey, Manus; Jiujin, Xiao; Gomes Farias, Júlia; Meharg, Andrew A

2015-01-01

A novel way of cooking rice to maximize the removal of the carcinogen inorganic arsenic (Asi) is presented here. In conventional rice cooking water and grain are in continuous contact, and it is known that the larger the water:rice cooking ratio, the more Asi removed by cooking, suggesting that the Asi in the grain is mobile in water. Experiments were designed where rice is cooked in a continual stream of percolating near boiling water, either low in Asi, or Asi free. This has the advantage of not only exposing grain to large volumes of cooking water, but also physically removes any Asi leached from the grain into the water receiving vessel. The relationship between cooking water volume and Asi removal in conventional rice cooking was demonstrated for the rice types under study. At a water-to-rice cooking ratio of 12:1, 57±5% of Asi could be removed, average of 6 wholegrain and 6 polished rice samples. Two types of percolating technology were tested, one where the cooking water was recycled through condensing boiling water steam and passing the freshly distilled hot water through the grain in a laboratory setting, and one where tap water was used to cook the rice held in an off-the-shelf coffee percolator in a domestic setting. Both approaches proved highly effective in removing Asi from the cooking rice, with up to 85% of Asi removed from individual rice types. For the recycled water experiment 59±8% and 69±10% of Asi was removed, on average, compared to uncooked rice for polished (n=27) and wholegrain (n=13) rice, respectively. For coffee percolation there was no difference between wholegrain and polished rice, and the effectiveness of Asi removal was 49±7% across 6 wholegrain and 6 polished rice samples. The manuscript explores the potential applications and further optimization of this percolating cooking water, high Asi removal, discovery.

Large Eddy Simulation and the effect of the turbulent inlet conditions in the mixing Tee

International Nuclear Information System (INIS)

Ndombo, Jean-Marc; Howard, Richard J.A.

2011-01-01

Highlights: → LES of Tee junctions can easily reproduce the bulk flow. → The presence or absence of a turbulent inlet condition has an affect on the wall heat transfer. → The maximum heat transfer moves 1 cm and reduces by 10% when a turbulent inlet is used. - Abstract: Thermal fatigue in Pressurized Water Reactor plants has been found to be very acute in some hot/cold Tee junction mixing zones. Large Eddy Simulation (LES) can be used to capture the unsteadiness which is responsible for the large mechanical stresses associated with thermal fatigue. Here one LES subgrid model is studied, namely the Dynamic Smagorinsky model. This paper has two goals. The first is to demonstrate some results obtained using the EDF R and D Code Saturne applied to the Vattenfall Tee junction benchmark (version 2006) and the second is to look at the effect of including synthetic turbulence at the Tee junction pipe inlets. The last goal is the main topic of this paper. The Synthetic Eddy Method is used to create the turbulent inlet conditions and is applied to two kinds of grids. One contains six million cells and the other ten million. The addition of turbulence at the inlet does not seem to have much effect on the bulk flow and all computations are in good agreement with the experimental data. However, the inlet turbulence does have an effect on the near wall flow. All cases show that the wall temperature fluctuation and the wall temperature/velocity correlation are not the same when a turbulent inlet condition is used. Inclusion of the turbulent inlet condition moves the downstream location of the maximum temperature/velocity correlation by 1 cm and reduces its magnitude by 10%. This result is very important because the temperature/velocity correlation is closely related to the turbulent heat transfer in the flow, which is in turn responsible for the mechanical stresses on the structure. Finally we have studied in detail the influence of the turbulent inlet condition just

Maagiliste momentide mütoloogia : intervjuu Peter Cook'iga / Peter Cook ; interv. Vilen Künnapu

Index Scriptorium Estoniae

Cook, Peter

2002-01-01

5. Põhja- ja Baltimaade Arhitektuuritriennaalil esinenud inglise arhitekt P. Cook endast, oma loomingust, rühmitusest Archigram, mis pälvis 2002. a. RIBA (Royal Institute of British Architects) kuldmedali, Tallinnast jm. Kommenteerinud Triin Ojari

Ohmic cooking of whole beef muscle--evaluation of the impact of a novel rapid ohmic cooking method on product quality.

Science.gov (United States)

Zell, Markus; Lyng, James G; Cronin, Denis A; Morgan, Desmond J

2010-10-01

Cylindrical cores of beef semitendinosus (500g) were cooked in a combined ohmic/convection heating system to low (72 degrees C, LTLT) and high (95 degrees C, HTST) target end-point temperatures. A control was also cooked to an end-point temperature of 72 degrees C at the coldest point. Microbial challenge studies on a model meat matrix confirmed product safety. Hunter L-values showed that ohmically heated meat had significantly (pHTST)) relative to the control (56.85). No significant texture differences (p>/=0.05) were suggested by Warner-Bratzler peak load values (34.09, 36.37 vs. 35.19N). Cook loss was significantly (pHTST and the control were more comparable (6.09 and 7.71, respectively). These results demonstrate considerable potential for this application of ohmic heating for whole meats. Copyright (c) 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.

Development of a solenoid actuated planar valveless micropump with single and multiple inlet-outlet arrangements

Science.gov (United States)

Kumar, N.; George, D.; Sajeesh, P.; Manivannan, P. V.; Sen, A. K.

2016-07-01

We report a planar solenoid actuated valveless micropump with multiple inlet-outlet configurations. The self-priming characteristics of the multiple inlet-multiple outlet micropump are studied. The filling dynamics of the micropump chamber during start-up and the effects of fluid viscosity, voltage and frequency on the dynamics are investigated. Numerical simulations for multiple inlet-multiple outlet micropumps are carried out using fluid structure algorithm. With DI water and at 5.0 Vp-p, 20 Hz frequency, the two inlet-two outlet micropump provides a maximum flow rate of 336 μl min-1 and maximum back pressure of 441 Pa. Performance characteristics of the two inlet-two outlet micropump are studied for aqueous fluids of different viscosity. Transport of biological cell lines and diluted blood samples are demonstrated; the flow rate-frequency characteristics are studied. Viability of cells during pumping with multiple inlet multiple outlet configuration is also studied in this work, which shows 100% of cells are viable. Application of the proposed micropump for simultaneous pumping, mixing and distribution of fluids is demonstrated. The proposed integrated, standalone and portable micropump is suitable for drug delivery, lab-on-chip and micro-total-analysis applications.

Empowered to cook: The crucial role of 'food agency' in making meals.

Science.gov (United States)

Trubek, Amy B; Carabello, Maria; Morgan, Caitlin; Lahne, Jacob

2017-09-01

What makes an individual, on any given occasion, able and willing to prepare a meal for themselves: that is, to cook? As home cooking has increasingly become the focus of public-health, nutrition, and policy interventions and campaigns, the need for a better understanding has become apparent. It is clear that cooking is not merely a matter of mechanical skill or rote training; beyond this, it is difficult to explain why similar individuals have such different capacities for setting and achieving food-related goals. This paper proposes a new paradigm for cooking and food provisioning - termed "food agency" - that attempts to describe how an individual's desires form and are enacted in correspondence with social environments: broadly, agency emerges from the complex interplay of individual technical skills and cognitive capacities with social and cultural supports and barriers. Drawing on a close reading of anthropological and sociological research into cooking, the authors propose that an individual's ability to integrate such complexity in regard to provisioning - to possess 'food agency' - is crucial. This argument is supplemented by empirical case studies from a large body of ethnographic observations and interviews with home cooks from the United States, conducted over the last decade. Overall, more food agency means the cook is more empowered to act. Adopting the paradigm of food agency into the consideration of everyday cooking practices has the potential to support transdisciplinary food scholarship integrating individual actions within a food system and thus inform nutrition and public health interventions related to meal preparation. Copyright © 2017 Elsevier Ltd. All rights reserved.

The effect of inlet conditions on lean premixed gas turbine combustor performance

Science.gov (United States)

Vilayanur, Suresh Ravi

The combustion community is today faced with the goal to reduce NOx at high efficiencies. This requirement has directed attention to the manner by which air and fuel are treated prior to and at the combustor inlet. This dissertation is directed to establishing the role of combustor inlet conditions on combustor performance, and to deriving an understanding of the relationship between inlet conditions and combustion performance. To investigate the complex effect of inlet parameters on combustor performance, (1) a test facility was designed and constructed, (2) hardware was designed and fabricated, (3) a statistically based technique was designed and applied, and (4) detailed in-situ measurements were acquired. Atmospheric tests were performed at conditions representative of industrial combustors: 670 K inlet preheat and an equivalence ratio of 0.47, and make the study immediately relevant to the combustion community. The effects of premixing length, fuel distribution, swirl angle, swirl vane thickness and swirl solidity were investigated. The detailed in-situ measurements were performed to form the database necessary to study the responsible mechanisms. A host of conventional and advanced diagnostics were used for the investigation. In situ measurements included the mapping of the thermal and velocity fields of the combustor, obtaining species concentrations inside the combustor, and quantifying the fuel-air mixing entering the combustor. Acoustic behavior of the combustor was studied, including the application of high speed videography. The results reveal that the principal statistically significant effect on NOx production is the inlet fuel distribution, and the principal statistically significant effect on CO production is the swirl strength. Elevated levels of NOx emission result when the fuel is weighted to the centerline. Eddies shedding off the swirler hub ignite as discrete packets, and due to the elevated concentrations of fuel, reach higher temperatures

Rocket Based Combined Cycle Exchange Inlet Performance Estimation at Supersonic Speeds

Science.gov (United States)

Murzionak, Aliaksandr

A method to estimate the performance of an exchange inlet for a Rocket Based Combined Cycle engine is developed. This method is to be used for exchange inlet geometry optimization and as such should be able to predict properties that can be used in the design process within a reasonable amount of time to allow multiple configurations to be evaluated. The method is based on a curve fit of the shocks developed around the major components of the inlet using solutions for shocks around sharp cones and 2D estimations of the shocks around wedges with blunt leading edges. The total pressure drop across the estimated shocks as well as the mass flow rate through the exchange inlet are calculated. The estimations for a selected range of free-stream Mach numbers between 1.1 and 7 are compared against numerical finite volume method simulations which were performed using available commercial software (Ansys-CFX). The total pressure difference between the two methods is within 10% for the tested Mach numbers of 5 and below, while for the Mach 7 test case the difference is 30%. The mass flow rate on average differs by less than 5% for all tested cases with the maximum difference not exceeding 10%. The estimation method takes less than 3 seconds on 3.0 GHz single core processor to complete the calculations for a single flight condition as oppose to over 5 days on 8 cores at 2.4 GHz system while using 3D finite volume method simulation with 1.5 million elements mesh. This makes the estimation method suitable for the use with exchange inlet geometry optimization algorithm.

Characterizing Interferences in an NOy Thermal Dissociation Inlet

Science.gov (United States)

Womack, C.; Veres, P. R.; Brock, C. A.; Neuman, J. A.; Eilerman, S. J.; Zarzana, K. J.; Dube, W. P.; Wild, R. J.; Wooldridge, P. J.; Cohen, R. C.; Brown, S. S.

2016-12-01

Nitrogen oxides (NOx = NO and NO2) are emitted into the troposphere by various anthropogenic and natural sources, and contribute to increased levels of ambient ozone. Reactive nitrogen species (NOy), which include nitric acid, peroxy acetyl and organic nitrates, and other species, serve as reservoirs and sinks for NOx, thus influencing O3 production. Their detection is therefore critical to understanding ozone chemistry. However, accurate measurements of NOy have proven to be difficult to obtain, and measurements of total NOy sometimes do not agree with the sum of measurements of its individual components. In recent years, quartz thermal dissociation (TD) inlets have been used to thermally convert all NOy species to NO2, followed by detection by techniques such as laser induced fluorescence (LIF) or cavity ringdown spectroscopy (CRDS). Here we discuss recent work in characterizing the NOy channel of our four-channel TD-CRDS instrument. In particular, we have examined the thermal conversion efficiency of several representative NOy species under a range of experimental conditions. We find that under certain conditions, the conversion efficiency is sensitive to inlet residence time and to the concentration of other trace gases found in ambient sampling, such as ozone. We also report the thermal dissociation curves of N2O5 and ammonium nitrate aerosol, and discuss the interferences observed when ammonia and ozone are co-sampled in the inlet.

A hybrid CFD/characteristics method for fast characterization of hypersonic blunt forebody/inlet flow

Science.gov (United States)

Gao, WenZhi; Li, ZhuFei; Yang, JiMing

2015-10-01

A hybrid CFD/characteristic method (CCM) was proposed for fast design and evaluation of hypersonic inlet flow with nose bluntness, which targets the combined advantages of CFD and method of characteristics. Both the accuracy and efficiency of the developed CCM were verified reliably, and it was well demonstrated for the external surfaces design of a hypersonic forebody/inlet with nose bluntness. With the help of CCM method, effects of nose bluntness on forebody shock shapes and the flowfield qualities which dominate inlet performance were examined and analyzed on the two-dimensional and axisymmetric configurations. The results showed that blunt effects of a wedge forebody are more substantial than that of related cone cases. For a conical forebody with a properly blunted nose, a recovery of the shock front back to that of corresponding sharp nose is exhibited, accompanied with a gradually fading out of entropy layer effects. Consequently a simplification is thought to be reasonable for an axisymmetric inlet with a proper compression angle, and a blunt nose of limited radius can be idealized as a sharp nose, as the spillage and flow variations at the entrance are negligible, even though the nose scale increases to 10% cowl lip radius. Whereas for two-dimensional inlets, the blunt effects are substantial since not only the inlet capturing/starting capabilities, but also the flow uniformities are obviously degraded.

Unsteady supercritical/critical dual flowpath inlet flow and its control methods

Directory of Open Access Journals (Sweden)

Jun LIU

2017-12-01

Full Text Available The characteristics of unsteady flow in a dual-flowpath inlet, which was designed for a Turbine Based Combined Cycle (TBCC propulsion system, and the control methods of unsteady flow were investigated experimentally and numerically. It was characterized by large-amplitude pressure oscillations and traveling shock waves. As the inlet operated in supercritical condition, namely the terminal shock located in the throat, the shock oscillated, and the period of oscillation was about 50 ms, while the amplitude was 6 mm. The shock oscillation was caused by separation in the diffuser. This shock oscillation can be controlled by extending the length of diffuser which reduces pressure gradient along the flowpath. As the inlet operated in critical condition, namely the terminal shock located at the shoulder of the third compression ramp, the shock oscillated, and the period of oscillation was about 7.5 ms, while the amplitude was 12 mm. At this condition, the shock oscillation was caused by an incompatible backpressure in the bleed region. It can be controlled by increasing the backpressure of the bleed region. Keywords: Airbreathing hypersonic vehicle, Dual flowpath inlet, Terminal shock oscillation, Turbine based combined cycle, Unsteady flow

Significance of Cooking Oil to Bioaccessibility of Dichlorodiphenyltrichloroethanes (DDTs) and Polybrominated Diphenyl Ethers (PBDEs) in Raw and Cooked Fish: Implications for Human Health Risk.

Science.gov (United States)

Mi, Xiu-Bo; Su, Yang; Bao, Lian-Jun; Tao, Shu; Zeng, Eddy Y

2017-04-26

The present study examined the bioacessibility of DDTs and PBDEs in cooked fish (yellow grouper; Epinephelus awoara) with and without heating using the colon extended physiologically based extraction test. The bioaccessibility of DDTs and PBDEs increased from 60 and 26% in raw fish to 83 and 63%, respectively, after the addition of oil to raw fish. However, they decreased from 83 to 66% and from 63 to 40%, respectively, when oil-added fish were cooked. Human health risk assessment based on bioaccessible concentrations of DDTs and PBDEs in fish showed that the maximum allowable daily fish consumption rates decreased from 25, 59, and 86 g day -1 to 22, 53, and 77 g day -1 for children, youths, and adults, respectively, after fish were cooked with oil. These findings indicated that the significance of cooking oil to the bioaccessibility of DDTs and PBDEs in food should be considered in assessments of human health risk.

The replacement value of groundnut cake with cooked Bambara ...

African Journals Online (AJOL)

Seventy five day-old Anak 2000 broiler chicks were randomly allotted to five dietary treatments 1, 2, 3, 4 and 5 in which groundnut cake (GNC) was replaced by cooked bambara groundnut meal (CBGM) at 0, 25, 50, 75 and 100% levels of inclusion for both starter and finisher phases. Replacement levels of cooked bambara ...

Effects of inlet distortion on gas turbine combustion chamber exit temperature profiles

Science.gov (United States)

Maqsood, Omar Shahzada

Damage to a nozzle guide vane or blade, caused by non-uniform temperature distributions at the combustion chamber exit, is deleterious to turbine performance and can lead to expensive and time consuming overhaul and repair. A test rig was designed and constructed for the Allison 250-C20B combustion chamber to investigate the effects of inlet air distortion on the combustion chamber's exit temperature fields. The rig made use of the engine's diffuser tubes, combustion case, combustion liner, and first stage nozzle guide vane shield. Rig operating conditions simulated engine cruise conditions, matching the quasi-non-dimensional Mach number, equivalence ratio and Sauter mean diameter. The combustion chamber was tested with an even distribution of inlet air and a 4% difference in airflow at either side. An even distribution of inlet air to the combustion chamber did not create a uniform temperature profile and varying the inlet distribution of air exacerbated the profile's non-uniformity. The design of the combustion liner promoted the formation of an oval-shaped toroidal vortex inside the chamber, creating localized hot and cool sections separated by 90° that appeared in the exhaust. Uneven inlet air distributions skewed the oval vortex, increasing the temperature of the hot section nearest the side with the most mass flow rate and decreasing the temperature of the hot section on the opposite side. Keywords: Allison 250, Combustion, Dual-Entry, Exit Temperature Profile, Gas Turbine, Pattern Factor, Reverse Flow.

Determination of optimum oven cooking procedures for lean beef products.

Science.gov (United States)

Rodas-González, Argenis; Larsen, Ivy L; Uttaro, Bethany; Juárez, Manuel; Parslow, Joyce; Aalhus, Jennifer L

2015-11-01

In order to determine optimum oven cooking procedures for lean beef, the effects of searing at 232 or 260°C for 0, 10, 20 or 30 min, and roasting at 160 or 135°C on semimembranosus (SM) and longissimus lumborum (LL) muscles were evaluated. In addition, the optimum determined cooking method (oven-seared for 10 min at 232°C and roasted at 135°C) was applied to SM roasts varying in weight from 0.5 to 2.5 kg. Mainly, SM muscles seared for 0 or 10 min at 232°C followed by roast at 135°C had lower cooking loss, higher external browning color, more uniform internal color, and were more tender and flavorful (P searing is the recommended oven cooking procedure; with best response from muscle roast weight ≥1 kg.

The impact of inlet angle and outlet angle of guide vane on pump in reversal based hydraulic turbine performance

International Nuclear Information System (INIS)

Shi, F X; Yang, J H; Wang, X H; Zhang, R H; Li, C E

2012-01-01

In this paper, in order to research the impact of inlet angle and outlet angle of guide vane on hydraulic turbine performance, a centrifugal pump in reversal is adopted as turbine. A numerical simulation method is adopted for researching outer performance and flow field of turbine. The results show: inlet angle has a crucial role to turbine, to the same flow, there is a noticeable decline for the efficiency and head of turbine with the inlet angle increases. At the best efficiency point(EFP),to a same inlet angle, when the inlet angle greater than inlet angle, velocity circulation in guide vane outlet decreases, which lead the efficiency of turbine to reduce, Contrarily, the efficiency rises. With the increase of inlet angle and outlet angle, the EFP moves to the big flow area and the uniformity of pressure distribution becomes worse. The paper indicates that the inlet angle and outlet angle have great impact on the turbine performance, and the best combination exists for the inlet angle and outlet angle of the guide vane.

Barriers and facilitators to cooking from 'scratch' using basic or raw ingredients: A qualitative interview study.

Science.gov (United States)

Lavelle, Fiona; McGowan, Laura; Spence, Michelle; Caraher, Martin; Raats, Monique M; Hollywood, Lynsey; McDowell, Dawn; McCloat, Amanda; Mooney, Elaine; Dean, Moira

2016-12-01

Previous research has highlighted an ambiguity in understanding cooking related terminology and a number of barriers and facilitators to home meal preparation. However, meals prepared in the home still include convenience products (typically high in sugars, fats and sodium) which can have negative effects on health. Therefore, this study aimed to qualitatively explore: (1) how individuals define cooking from 'scratch', and (2) their barriers and facilitators to cooking with basic ingredients. 27 semi-structured interviews were conducted with participants (aged 18-58 years) living on the island of Ireland, eliciting definitions of 'cooking from scratch' and exploring the reasons participants cook in a particular way. The interviews were professionally transcribed verbatim and Nvivo 10 was used for an inductive thematic analysis. Our results highlighted that although cooking from 'scratch' lacks a single definition, participants viewed it as optimal cooking. Barriers to cooking with raw ingredients included: 1) time pressures; (2) desire to save money; (3) desire for effortless meals; (4) family food preferences; and (5) effect of kitchen disasters. Facilitators included: 1) desire to eat for health and well-being; (2) creative inspiration; (3) ability to plan and prepare meals ahead of time; and (4) greater self-efficacy in one's cooking ability. Our findings contribute to understanding how individuals define cooking from 'scratch', and barriers and facilitators to cooking with raw ingredients. Interventions should focus on practical sessions to increase cooking self-efficacy; highlight the importance of planning ahead and teach methods such as batch cooking and freezing to facilitate cooking from scratch. Copyright © 2016 Elsevier Ltd. All rights reserved.

Bedform evolution in a tidal inlet referred from wavelet analysis

DEFF Research Database (Denmark)

Fraccascia, Serena; Winter, Christian; Ernstsen, Verner Brandbyge

2011-01-01

Bedforms are common morphological features in subaqueous and aeolian environments and their characterization is commonly the first step to better understand forcing factors acting in the system. The aim of this study was to investigate the spectral characteristics of compound bedforms in a tidal...... inlet and evaluate how they changed over consecutive years, when morphology was modified and bedforms migrated. High resolution bathymetric data from the Grådyb tidal inlet channel (Danish Wadden Sea) from seven years from 2002 to 2009 (not in 2004) were analyzed. Continuous wavelet transform of bed...

AFSC/RACE/GAP/Zimmermann: Cook Inlet Bathymetry Features

Data.gov (United States)

National Oceanic and Atmospheric Administration, Department of Commerce — We assembled 1.4 million National Ocean Service (NOS) bathymetric soundings from 98 lead-line and single-beam echosounder hydrographic surveys conducted from 1910 to...

Optimisation of FAME production from waste cooking oil for biodiesel use

OpenAIRE

Bautista, Luis Fernando; Vicente, Gemma; Rodríguez, Rosalía; Pacheco, María

2009-01-01

This study consists of the development and optimisation of the potassium hydroxide-catalysed synthesis of fatty acid methyl esters (FAME) from waste cooking oil. A factorial design of experiments and a central composite design have been used. The variables chosen were fatty acid concentration in the waste cooking oil, temperature and initial catalyst concentration by weight of waste cooking oil, while the responses were FAME purity and yield. The initial catalyst concentration is the most imp...

New strategy for evaluating grain cooking quality of progenies in dry bean breeding programs

Directory of Open Access Journals (Sweden)

Bruna Line Carvalho

2017-04-01

Full Text Available The methodology available for evaluating the cooking quality of dry beans is impractical for assessing a large number of progenies. The aims of this study were to propose a new strategy for evaluating cooking quality of grains and to estimate genetic and phenotypic parameters using a selection index. A total of 256 progenies of the 13thcycle of a recurrent selection program were evaluated at three locations for yield, grain type, and cooked grains. Samples of grains from each progeny were placing in a cooker and the percentage of cooked grains was assessed. The new strategy for evaluating cooking quality was efficient because it allowed a nine-fold increase in the number of progenies evaluated per unit time in comparison to available methods. The absence of association between grain yield and percentage of cooked grains or grain type indicated that it is possible to select high yielding lines with excellent grain aspect and good cooking properties using a selection index.

Volatile compound profile of sous-vide cooked lamb loins at different temperature-time combinations.

Science.gov (United States)

Roldán, Mar; Ruiz, Jorge; Del Pulgar, José Sánchez; Pérez-Palacios, Trinidad; Antequera, Teresa

2015-02-01

Lamb loins were subjected to sous-vide cooking at different combinations of temperature (60 and 80°C) and time (6 and 24h) to assess the effect on the volatile compound profile. Major chemical families in cooked samples were aliphatic hydrocarbons and aldehydes. The volatile compound profile in sous-vide cooked lamb loin was affected by the cooking temperature and time. Volatile compounds arising from lipid oxidation presented a high abundance in samples cooked at low or moderate cooking conditions (60°C for 6 and 24h, 80°C for 6h), while a more intense time and temperature combination (80°C for 24h) resulted on a higher concentration of volatile compounds arising from Strecker degradations of amino acids, as 2-methylpropanal and 3-methylbutanal. Therefore, sous-vide cooking at moderately high temperatures for long times would result in the formation of a stronger meaty flavor and roast notes in lamb meat. Copyright © 2014 Elsevier Ltd. All rights reserved.

Evaluation of turbine microjet engine operating parameters in conditions conducive to inlet freezing

Directory of Open Access Journals (Sweden)

Markowski Jaroslaw

2017-01-01

Full Text Available The problem of turbine microjet engine operation is related to flight conditions of unmanned aircraft. These flights are often performed at low altitudes, where, in autumn and winter conditions, the air can be characterized by high humidity and low temperature. Such operating conditions may cause freezing the turbine engine inlet. In particular, this problem may be related to microengines, which most often are not equipped with a de-icing installation. Frosting of the inlet violates the air flow conditions at the engine inlet and may cause unstable operation and even outages, which eventually may lead to a loss of aircraft’s stability and breakdown. Therefore, an attempt was made to evaluate the changes in operational parameters of the turbine microjet engine under conditions leading to the freezing of the inlet. The engine test was performed in stationary conditions and the analysis of the obtained results are presented in this article.

A Touching and Contagious Captain Cook: Thinking History through Things

Directory of Open Access Journals (Sweden)

Stephen Muecke

2011-04-01

What, then, is Cook when he is displaced from ‘western’ history and spread around cultures like a virus? How precarious or robust, then, are the historical certainties associated with Cook-monumentalised Kurnell and its place in time as ‘the birthplace of modern Australia’?

The effect of cooking on the phytochemical content of vegetables

NARCIS (Netherlands)

Palermo, M.; Pellegrini, N.; Fogliano, V.

2014-01-01

Cooking induces many chemical and physical modifications in foods; among these the phytochemical content can change. Many authors have studied variations in vegetable nutrients after cooking, and great variability in the data has been reported. In this review more than 100 articles from indexed

Experiential Cooking Programs for Low-Income Adults: Strategies for Success

Science.gov (United States)

Franck, Karen; Vineyard, Michelle; Olson, Ann; Peterson, Ashley

2012-01-01

Experiential cooking classes for low-income adults can help improve healthy nutrition behaviors. However, nutrition educators and Extension professionals can face challenges in successful implementation of these programs such as difficulties recruiting and retaining participants. Drawing upon lessons learned from a cooking intervention with…

Cooked blueberries: anthocyanin and anthocyanidin degradation and their radical-scavenging activity.

Science.gov (United States)

Oliveira, Carla; Amaro, L Filipe; Pinho, Olivia; Ferreira, Isabel M P L V O

2010-08-25

This study examined anthocyanin and anthocyanidin composition and radical-scavenging activity of three cultivars of blueberries (Vaccinium corymbosum L., cv. Bluecrop, Bluetravel, and Ozarkblue) before and after cooking. A total of 13 anthocyanins were separated and monitored in methanolic extracts of raw fruits by high-performance liquid chromatography/diode array detector (HPLC/DAD). Principal component analysis using the anthocyanin profile as variables revealed differences according to cultivar origin. Of the six common anthocyanidins, four were identified and quantified in the hydrolysates, namely, malvidin, the most abundant, followed by cyanidin, petunidin, and delphynidin. A systematic evaluation of the degradation of anthocyanins and anthocyanidins of blueberries cooked in stuffed fish was performed. The percentage of anthocyanin degradation in cooked blueberries (by progressive heating from 12 to 99 °C for 60 min) ranged between 16 and 30% for Bluecrop, 30-42% for Bluetravel, and 12-41% for Ozarkblue. However, cooked blueberries maintained or increased radical-scavenging activity when evaluated by the 1,1'-diphenyl-2-picrylhydrazyl (DPPH) method. Overall, results show that cooked blueberries can serve as a good source of bioactive phytochemicals.

Physicochemical properties and starch digestibility of Chinese noodles in relation to optimal cooking time.

Science.gov (United States)

Ye, Xiaoting; Sui, Zhongquan

2016-03-01

Changes in the physicochemical properties and starch digestibility of white salted noodles (WSN) at different cooking stage were investigated. The noodles were dried in fresh air and then cooked for 2-12 min by boiling in distilled water to determine the properties of cooking quality, textural properties and optical characteristic. For starch digestibility, dry noodles were milled and sieved into various particle size classes ranging from 0.5 mm to 5.0 mm, and hydrolyzed by porcine pancreatic α-amylase. The optimal cooking time of WSN determined by squeezing between glasses was 6 min. The results showed that the kinetics of solvation of starch and protein molecules were responsible for changes of the physicochemical properties of WSN during cooking. The susceptibility of starch to α-amylase was influenced by the cooking time, particle size and enzyme treatment. The greater value of rapidly digestible starch (RDS) and lower value of slowly digestible starch (SDS) and resistant starch (RS) were reached at the optimal cooking stage ranging between 63.14-71.97%, 2.47-10.74% and 23.94-26.88%, respectively, indicating the susceptibility on hydrolysis by enzyme was important in defining the cooked stage. The study suggested that cooking quality and digestibility were not correlated but the texture greatly controls the digestibility of the noodles. Copyright © 2015 Elsevier B.V. All rights reserved.

Genotoxicological safety of the ethanol extract from seafood cooking drips by gamma irradiation

International Nuclear Information System (INIS)

Kim, Hyun Joo; Choi, Jong Il; Lee, Hee Sub; Kim, Jae Hun; Byun, Myung Woo; Chun, Byung Soo; Ahn, Dong Hyun; Yook, Hong Sun; Kim, Kee Hyuk

2008-01-01

Although seafood cooking drips were the byproducts from the fishery industry it was known that the cooking drips had many nutrients and could be used as functional materials. Previously, the physiological properties of cooking drips were shown to be increased by a gamma irradiation. But, there was no report on the safe for the genotoxicity on the irradiation. In this study, the genotoxicity of the cooking drips from Hizikia fusiformis, Enteroctopus dofleni and Thunnus thynnus was evaluated by the Ames test (Salmonella typhimurium reversion assay) and the SOS chromotest. The results from all samples were negative in the bacterial reversion assay with S. typhimurium TA98, TA100. No mutagenicity was detected in the assay, both with and without metabolic activation. The SOS chromotest also indicated that the gamma-irradiated seafood cooking drips did not show any mutagenicity. Therefore, this study indicated that gamma irradiation could be used for the hygiene, functional properties and processibility of seafood cooking drips

Anthocyanin, phenolics and antioxidant activity changes in purple waxy corn as affected by traditional cooking.

Science.gov (United States)

Harakotr, Bhornchai; Suriharn, Bhalang; Tangwongchai, Ratchada; Scott, Marvin Paul; Lertrat, Kamol

2014-12-01

Antioxidant components, including anthocyanins and phenolic compounds, antioxidant activity, and their changes during traditional cooking of fresh purple waxy corn were investigated. As compared to the raw corn, thermal treatment caused significant (p⩽0.05) decreases in each antioxidant compound and antioxidant activity. Steam cooking preserved more antioxidant compounds than boiling. Boiling caused a significant loss of anthocyanin and phenolic compounds into the cooking water. This cooking water is a valuable co-product because it is a good source of purple pigment. By comparing levels of antioxidant compounds in raw and cooked corn, we determined that degradation results in greater loss than leaching or diffusion into cooking water. Additionally, separation of kernels from the cob prior to cooking caused increased loss of antioxidant compounds. Copyright © 2014 Elsevier Ltd. All rights reserved.

Indoor NO2 air pollution and lung function of professional cooks

Directory of Open Access Journals (Sweden)

M.A. Arbex

2007-04-01

Full Text Available Studies of cooking-generated NO2 effects are rare in occupational epidemiology. In the present study, we evaluated the lung function of professional cooks exposed to NO2 in hospital kitchens. We performed spirometry in 37 cooks working in four hospital kitchens and estimated the predicted FVC, FEV1 and FEF25-75, based on age, sex, race, weight, and height, according to Knudson standards. NO2 measurements were obtained for 4 consecutive days during 4 different periods at 20-day intervals in each kitchen. Measurements were performed inside and outside the kitchens, simultaneously using Palm diffusion tubes. A time/exposure indicator was defined as representative of the cumulative exposure of each cook. No statistically significant effect of NO2 exposure on FVC was found. Each year of work as a cook corresponded to a decrease in predicted FEV1 of 2.5% (P = 0.046 for the group as a whole. When smoking status and asthma were included in the analysis the effect of time/exposure decreased about 10% and lost statistical significance. On predicted FEF25-75, a decrease of 3.5% (P = 0.035 was observed for the same group and the inclusion of controllers for smoking status and asthma did not affect the effects of time/exposure on pulmonary function parameter. After a 10-year period of work as cooks the participants of the study may present decreases in both predicted FEV1 and FEF25-75 that can reach 20 and 30%, respectively. The present study showed small but statistically significant adverse effects of gas stove exposure on the lung function of professional cooks.

Indoor NO2 air pollution and lung function of professional cooks.

Science.gov (United States)

Arbex, M A; Martins, L C; Pereira, L A A; Negrini, F; Cardoso, A A; Melchert, W R; Arbex, R F; Saldiva, P H N; Zanobetti, A; Braga, A L F

2007-04-01

Studies of cooking-generated NO2 effects are rare in occupational epidemiology. In the present study, we evaluated the lung function of professional cooks exposed to NO2 in hospital kitchens. We performed spirometry in 37 cooks working in four hospital kitchens and estimated the predicted FVC, FEV1 and FEF(25-75), based on age, sex, race, weight, and height, according to Knudson standards. NO2 measurements were obtained for 4 consecutive days during 4 different periods at 20-day intervals in each kitchen. Measurements were performed inside and outside the kitchens, simultaneously using Palm diffusion tubes. A time/exposure indicator was defined as representative of the cumulative exposure of each cook. No statistically significant effect of NO2 exposure on FVC was found. Each year of work as a cook corresponded to a decrease in predicted FEV1 of 2.5% (P = 0.046) for the group as a whole. When smoking status and asthma were included in the analysis the effect of time/exposure decreased about 10% and lost statistical significance. On predicted FEF(25-75), a decrease of 3.5% (P = 0.035) was observed for the same group and the inclusion of controllers for smoking status and asthma did not affect the effects of time/exposure on pulmonary function parameter. After a 10-year period of work as cooks the participants of the study may present decreases in both predicted FEV1 and FEF(25-75) that can reach 20 and 30%, respectively. The present study showed small but statistically significant adverse effects of gas stove exposure on the lung function of professional cooks.

Cooking Characteristics and Antioxidant Activity of Rice-Barley Mix at Different Cooking Method and Mixing Ratio.

Science.gov (United States)

Woo, Koan Sik; Kim, Hyun-Joo; Lee, Ji Hae; Ko, Jee Yeon; Lee, Byong Won; Lee, Byoung Kyu

2018-03-01

This study aimed to compare the phenolic compounds and antioxidant activity of barley at different proportion (0, 5, 10, 15, and 20%), and using different cooking methods. The grains used in this experiment are barley ( Hordeum vulgare L. cv. Huinchalssal) and Samkwang rice. The rice-barley mixture was cooked using general and high pressure cooking methods with and without fermented alcohol. The quality characteristics such as water binding capacity, pasting characteristic, water solubility, and swelling power of different proportions of barley were evaluated. The antioxidant characteristics evaluated are total polyphenol, flavonoid contents, 2,2-diphenyl-1-picrylhydrazyl (DPPH), and 2,2-azinobis(3-ethylbenothiazoline-6-sulphonic acid) (ABTS) diammonium salt radical scavenging activities. Results showed that peak [195.0~184.0 rapid visco units (RVU)], trough (130.0~116.2 RVU), final (252.0~221.8 RVU), and setback viscosity (57.0~37.5 RVU) decreased correspondingly with the increase in the amount of barley. Water binding capacity (187.31~136.01%) and swelling power (162.37~127.58%) decreased as amounts of barley increases, however the water solubility (5.35~6.89%) increased. Moreover, the total polyphenol and flavonoid, and the DPPH and ABTS radical scavenging activities contents increased as the amounts of barley in the mixture increases. This study generally aims to provide useful information for the manufacturing of processed products.

Impact of Time Expenditure on Household Preferences for Cooking Fuels

NARCIS (Netherlands)

Das, Karabee; Hiloidhari, Moonmoon; Baruah, Deben C; Nonhebel, Sanderine

2018-01-01

Access to energy for cooking is one of the major challenges that rural India faces. Most of the rural households of North-Eastern India rely heavily upon fuelwood and traditional open-fire cookstoves for cooking activities. And everyday collection of fuelwood is time-consuming. Hence, women often

RESIZING AND AUTOMATION OF COOKING OF COLD CUTS

Directory of Open Access Journals (Sweden)

Maurício da Cunha Müller

2014-05-01

Full Text Available Cooking using steam, at an industrial level, should be a reliable and safe process regarding operational repeatability of pre-set parameters. This work aims to implement an automatic system for direct steam injection , for cooking salamis at an industry of Rio Grande do Sul. Costs of losses of cold cuts have been measured before and after the implementation of the project and also calculations of transfer of heat and mass have been performed - application of letters of Heisler - to obtain the correct time and temperatures for this kind of food, resulting in a project of a vapor distributor with temperature and time controls, guaranteeing a product with uniform cooking and, therefore, quality. The realignment of the project proposed in this study resulted in the reduction of direct losses of discarded products at 98 % , with consequent reduction in operational and energy costs.

Effect of inlet and outlet flow conditions on natural gas parameters in supersonic separation process.

Directory of Open Access Journals (Sweden)

Yan Yang

Full Text Available A supersonic separator has been introduced to remove water vapour from natural gas. The mechanisms of the upstream and downstream influences are not well understood for various flow conditions from the wellhead and the back pipelines. We used a computational model to investigate the effect of the inlet and outlet flow conditions on the supersonic separation process. We found that the shock wave was sensitive to the inlet or back pressure compared to the inlet temperature. The shock position shifted forward with a higher inlet or back pressure. It indicated that an increasing inlet pressure declined the pressure recovery capacity. Furthermore, the shock wave moved out of the diffuser when the ratio of the back pressure to the inlet one was greater than 0.75, in which the state of the low pressure and temperature was destroyed, resulting in the re-evaporation of the condensed liquids. Natural gas would be the subsonic flows in the whole supersonic separator, if the mass flow rate was less than the design value, and it could not reach the low pressure and temperature for the condensation and separation of the water vapor. These results suggested a guidance mechanism for natural gas supersonic separation in various flow conditions.

Computational Fluid Dynamics (CFD) Simulation of Hypersonic Turbine-Based Combined-Cycle (TBCC) Inlet Mode Transition

Science.gov (United States)

Slater, John W.; Saunders, John D.

2010-01-01

Methods of computational fluid dynamics were applied to simulate the aerodynamics within the turbine flowpath of a turbine-based combined-cycle propulsion system during inlet mode transition at Mach 4. Inlet mode transition involved the rotation of a splitter cowl to close the turbine flowpath to allow the full operation of a parallel dual-mode ramjet/scramjet flowpath. Steady-state simulations were performed at splitter cowl positions of 0deg, -2deg, -4deg, and -5.7deg, at which the turbine flowpath was closed half way. The simulations satisfied one objective of providing a greater understanding of the flow during inlet mode transition. Comparisons of the simulation results with wind-tunnel test data addressed another objective of assessing the applicability of the simulation methods for simulating inlet mode transition. The simulations showed that inlet mode transition could occur in a stable manner and that accurate modeling of the interactions among the shock waves, boundary layers, and porous bleed regions was critical for evaluating the inlet static and total pressures, bleed flow rates, and bleed plenum pressures. The simulations compared well with some of the wind-tunnel data, but uncertainties in both the windtunnel data and simulations prevented a formal evaluation of the accuracy of the simulation methods.

Domestic cooking methods affect the nutritional quality of red cabbage.

Science.gov (United States)

Xu, Feng; Zheng, Yonghua; Yang, Zhenfeng; Cao, Shifeng; Shao, Xingfeng; Wang, Hongfei

2014-10-15

The aim of this work is to investigate the effects of domestic cooking methods, including steaming, microwave heating, boiling and stir-frying on the nutritional quality of red cabbage. Compared with fresh-cut red cabbage, all cooking methods were found to cause significant reduction in anthocyanin and total glucosinolates contents. Moreover, steaming resulted in significantly greater retention of vitamin C and DPPH radical-scavenging activity, while stir-frying and boiling, two popular Chinese cooking methods, led to significant losses of total phenolic, vitamin C, DPPH radical-scavenging activity, and total soluble sugar as well as reducing sugars. Normally, red cabbage consumed fresh in salads could maintain the highest nutrition. However, considering the habits of Asian cuisine, it is recommended to use less water and less cooking time, such as steaming based on our present results, so as to retain the optimum benefits of the health-promoting compounds. Copyright © 2014 Elsevier Ltd. All rights reserved.

Performance of the University of Denver Low Turbulence, Airborne Aerosol Inlet in ACE-Asia

Science.gov (United States)

Lafleur, B.; Wilson, J. C.; Seebaugh, W. R.; Gesler, D.; Hilbert, H.; Mullen, J.; Reeves, J. M.

2002-12-01

The University of Denver Low Turbulence Inlet (DULTI) was flown on the NCAR C-130 in ACE-Asia. This inlet delivered large sample flows at velocities of a few meters per second at the exit of the inlet. This flow was slowed from the true air speed of the aircraft (100 to 150 m/s) to a few meters per second in a short diffuser with porous walls. The flow in the diffusing section was laminar. The automatic control system kept the inlet operating at near isokinetic intake velocities and in laminar flow for nearly all the flight time. The DULTI permits super micron particles to be sampled and delivered with high efficiency to the interior of the aircraft where they can be measured or collected. Because most of the air entering the inlet is removed through the porous medium, the sample flow experiences inertial enhancements. Because these enhancements occur in laminar flow, they are calculable using FLUENT. Enhancement factors are defined as the ratio of the number of particles of a given size per unit mass of air in the sample to the number of particles of that size per unit mass of air in the ambient. Experimenters divide measured mixing ratios of the aerosol by the enhancement factor to get the ambient mixing ratio of the particles. The diffuser used in ACE-Asia differed from that used in PELTI (2000), TexAQS2000 (2000) and ITCT (2002). In this poster, the flow parameters measured in the inlet in flight are compared with those calculated from FLUENT. And enhancement factors are presented for flight conditions. The enhancement factors are found to depend upon the Stokes number of particles in the entrance to the inlet and the ratio of the mass flow rate of air removed by suction to the mass flow rate delivered as sample.

Nutritional value and digestion rate of rhea meat proteins in association with storage and cooking processes.

Science.gov (United States)

Filgueras, Renata S; Gatellier, Philippe; Ferreira, Claude; Zambiazi, Rui C; Santé-Lhoutellier, Véronique

2011-09-01

The nutritional value of proteins was investigated after the storage and cooking of rhea M. Gastrocnemius pars interna. Oxidation of basic and aromatic amino acids, surface hydrophobicity and aggregation state of proteins, were determined in raw and cooked meat. In addition, myofibrillar proteins were exposed in vitro to proteases of the digestive tract. Cooking markedly affected the protein surface hydrophobicity. The BBP bound content was three times greater in cooked than in fresh rhea meat. A small increment in tryptophan content after cooking was observed. Storage influenced Schiff bases formation indicating the presence of protein-aldehyde adducts after cooking. High content of Schiff bases was found after cooking of samples stored for 5 days, demonstrating a probable implication of free amino groups, most likely from lysine. Cooking decreased the myofibrillar protein susceptibility to pepsin activity. After cooking, the proteolysis rate by pancreatic enzymes increased. Our findings support the importance of protein aggregation in the nutritional value of meat proteins. Copyright © 2011 Elsevier Ltd. All rights reserved.

Simply Great Cooking Instruction. A Manual for Teaching Cooking to Non-Reading Students.

Science.gov (United States)

Sesto, Cameron