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.

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

Chemical characteristic of PM2.5 emission and inhalational carcinogenic risk of domestic Chinese cooking

International Nuclear Information System (INIS)

Zhang, Nan; Han, Bin; He, Fei; Xu, Jia; Zhao, Ruojie; Zhang, Yujuan; Bai, Zhipeng

2017-01-01

To illustrate chemical characteristic of PM 2.5 emission and assess inhalational carcinogenic risk of domestic Chinese cooking, 5 sets of duplicate cooking samples were collected, using the most used 5 types of oil. The mass abundance of 14 elements, 5 water-soluble ions, organic carbon (OC), elemental carbon (EC) and 11 polycyclic aromatic hydrocarbons (PAHs) were calculated; the signature and diagnostic ratio of cooking in the domestic kitchen were analyzed; and carcinogenic risks of heavy metals and PAHs via inhalation were assessed in two scenarios. The analysis showed that OC was the primary composition in the chemical profile; Na was the most abundant element that might be due to the usage of salt; Cr and Pb, NO 3 − and SO 4 2- , Phe, FL and Pyr were the main heavy metals/water-soluble ions/PAHs, respectively. Phe and FL could be used to separate cooking and stationary sources, while diagnostic ratios of BaA/(BaA + CHR), BaA/CHR, BaP/BghiP and BaP/BeP should be applied with caution, as they were influenced by various cooking conditions. Carcinogenic risks of heavy metals and PAHs were evaluated in two scenarios, simulating the condition of cooking with no ventilation and with the range hood on, respectively. The integrated risk of heavy metals and PAHs was 2.7 × 10 −3 and 5.8 × 10 −6 , respectively, during cooking with no ventilation. While with the usage of range hood, only Cr(VI), As and Ni might induce potential carcinogenic risk. The difference in the chemical abundance in cooking sources found between this and other studies underlined the necessity of constructing locally representative source profiles under real conditions. The comparison of carcinogenic risk suggested that the potentially adverse health effects induced by inorganic compositions from cooking sources should not be ignored. Meanwhile, intervention methods, such as the operation of range hood, should be applied during cooking for health protection. - Highlights: • PM 2

Biodiesel production from waste cooking oil in a magnetically fluidized bed reactor using whole-cell biocatalysts

International Nuclear Information System (INIS)

Chen, Guanyi; Liu, Jing; Yao, Jingang; Qi, Yun; Yan, Beibei

2017-01-01

Highlights: • A MFBR system was used for biodiesel production from waste cooking oil. • Reaction parameters were optimized by response surface methodology. • Transesterification using MWCBs in MFBR obtained a max yield of 91.8% after 48 h. • The MWCBs can be reused in MFBR for 10 cycles with maintaining 87.5% yield. • The MFBR using MWCBs was an efficient system for large-scale biodiesel industry. - Abstract: Biodiesel production from catalytic transesterification of waste cooking oil (WCO) was investigated in a magnetically fluidized bed reactor (MFBR) over Pseudomonas mendocina cells immobilized in magnetic microspheres. The effects of methanol to oil molar ratio (MOMR), magnetic field intensity, biocatalysts concentration and reactant flow rate on biodiesel production were investigated. Optimization of the selected parameters was carried out for maximum biodiesel production using response surface methodology with support of Design-Expert software. The parameters optimized with response surface methodology were MOMR of 3.74:1, magnetic field intensity of 136.63 Oe, biocatalysts concentration of 10.21 wt.% and reactant flow rate of 16.97 mL/min. An experimental biodiesel yield of 91.8% was obtained at 35 °C after 48 h with these optimized parameters. Moreover, the magnetic whole-cell biocatalysts (MWCBs) exhibited good reusability in MFBR that 87.5% biodiesel yield could still be achieved after 10 cycles. The results suggested that MWCBs catalyzed transesterification in the MFBR system would have broad application prospects in biodiesel production.

Stability of vitamin D3 and vitamin D2 in oil, fish and mushrooms after household cooking

DEFF Research Database (Denmark)

Ložnjak, Petra; Jakobsen, Jette

2018-01-01

Information on the retention of vitamin D in food following household cooking is scarce. So far the retention of its metabolites vitamin D3, vitamin D2, and 25-hydroxyvitamin D3 has shown that the type of food and the cooking method are the essential determinants, and there is no significant...... difference between the metabolites. We investigated the retention of vitamin D3 and vitamin D2 in sunflower oil, vitamin D3 in rainbow trout, and vitamin D2 in button mushrooms. The investigated cooking methods were boiling at different pH, steam cooking, microwave cooking, pan-frying, and oven baking...

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.

Household cooking with solid fuels contributes to ambient PM2.5 air pollution and the burden of disease.

Science.gov (United States)

Chafe, Zoë A; Brauer, Michael; Klimont, Zbigniew; Van Dingenen, Rita; Mehta, Sumi; Rao, Shilpa; Riahi, Keywan; Dentener, Frank; Smith, Kirk R

2014-12-01

Approximately 2.8 billion people cook with solid fuels. Research has focused on the health impacts of indoor exposure to fine particulate pollution. Here, for the 2010 Global Burden of Disease project (GBD 2010), we evaluated the impact of household cooking with solid fuels on regional population-weighted ambient PM2.5 (particulate matter ≤ 2.5 μm) pollution (APM2.5). We estimated the proportion and concentrations of APM2.5 attributable to household cooking with solid fuels (PM2.5-cook) for the years 1990, 2005, and 2010 in 170 countries, and associated ill health. We used an energy supply-driven emissions model (GAINS; Greenhouse Gas and Air Pollution Interactions and Synergies) and source-receptor model (TM5-FASST) to estimate the proportion of APM2.5 produced by households and the proportion of household PM2.5 emissions from cooking with solid fuels. We estimated health effects using GBD 2010 data on ill health from APM2.5 exposure. In 2010, household cooking with solid fuels accounted for 12% of APM2.5 globally, varying from 0% of APM2.5 in five higher-income regions to 37% (2.8 μg/m3 of 6.9 μg/m3 total) in southern sub-Saharan Africa. PM2.5-cook constituted > 10% of APM2.5 in seven regions housing 4.4 billion people. South Asia showed the highest regional concentration of APM2.5 from household cooking (8.6 μg/m3). On the basis of GBD 2010, we estimate that exposure to APM2.5 from cooking with solid fuels caused the loss of 370,000 lives and 9.9 million disability-adjusted life years globally in 2010. PM2.5 emissions from household cooking constitute an important portion of APM2.5 concentrations in many places, including India and China. Efforts to improve ambient air quality will be hindered if household cooking conditions are not addressed.

Formation of 2-alkyl-(2H)-thiapyrans and 2-alkylthiophenes in cooked beef and lamb.

Science.gov (United States)

Elmore, J S; Mottram, D S

2000-06-01

2-Alkyl-(2H)-thiapyrans and 2-alkylthiophenes have been identified in the volatiles of cooked beef and lamb. The quantities of both groups of compounds were higher in the meat of animals fed lipid supplements high in n-3 polyunsaturated fatty acids. 2-Alkyl-(2H)-thiapyrans were formed when (E,E)-2,4-dienals (C(6)-C(11)) and hydrogen sulfide were heated at 140 degrees C for 30 min. This confirmed their proposed route of formation in cooked meat from lipid-derived aldehydes and hydrogen sulfide; the latter was produced from the degradation of cysteine, via the Maillard reaction. The mass spectra and NMR spectra of these thiapyrans are reported for the first time. Although 2-alkyl-(2H)-thiapyrans were found to have only low odor potency, the reactions by which they are formed may have important implications for meat flavor. These reactions may remove potent aroma compounds and their intermediates from meat, thus modifying the overall aroma profile.

2D Vis/NIR correlation spectroscopy of cooked chicken meats

Science.gov (United States)

Liu, Yongliang; Chen, Yud-Ren; Ozaki, Yukihiro

2000-03-01

Cooking of chicken meats was investigated by the generalized two-dimensional visible/near-infrared (2D Vis/NIR) correlation spectroscopy. Synchronous and asynchronous spectra in the 400-700 nm visible region suggested that the 445 and 560 nm bands be ascribed to deoxymyoglobin and oxymyoglobin, and at least one of the 475, 520, and 585 nm bands is assignable to the denatured species (metmyoglobin). The asynchronous 2D NIR correlation spectrum showed that CH bands change their spectral intensities before the OH/NH groups during the cooking process, indicating that CH fractions are easily oxidized and degraded. In addition, strong correlation peaks were observed correlating the bands in the visible and NIR spectral regions.

Household Cooking with Solid Fuels Contributes to Ambient PM2.5 Air Pollution and the Burden of Disease

Science.gov (United States)

Chafe, Zoë A.; Brauer, Michael; Klimont, Zbigniew; Van Dingenen, Rita; Mehta, Sumi; Rao, Shilpa; Riahi, Keywan; Dentener, Frank

2014-01-01

Background: Approximately 2.8 billion people cook with solid fuels. Research has focused on the health impacts of indoor exposure to fine particulate pollution. Here, for the 2010 Global Burden of Disease project (GBD 2010), we evaluated the impact of household cooking with solid fuels on regional population-weighted ambient PM2.5 (particulate matter ≤ 2.5 μm) pollution (APM2.5). Objectives: We estimated the proportion and concentrations of APM2.5 attributable to household cooking with solid fuels (PM2.5-cook) for the years 1990, 2005, and 2010 in 170 countries, and associated ill health. Methods: We used an energy supply–driven emissions model (GAINS; Greenhouse Gas and Air Pollution Interactions and Synergies) and source-receptor model (TM5-FASST) to estimate the proportion of APM2.5 produced by households and the proportion of household PM2.5 emissions from cooking with solid fuels. We estimated health effects using GBD 2010 data on ill health from APM2.5 exposure. Results: In 2010, household cooking with solid fuels accounted for 12% of APM2.5 globally, varying from 0% of APM2.5 in five higher-income regions to 37% (2.8 μg/m3 of 6.9 μg/m3 total) in southern sub-Saharan Africa. PM2.5-cook constituted > 10% of APM2.5 in seven regions housing 4.4 billion people. South Asia showed the highest regional concentration of APM2.5 from household cooking (8.6 μg/m3). On the basis of GBD 2010, we estimate that exposure to APM2.5 from cooking with solid fuels caused the loss of 370,000 lives and 9.9 million disability-adjusted life years globally in 2010. Conclusions: PM2.5 emissions from household cooking constitute an important portion of APM2.5 concentrations in many places, including India and China. Efforts to improve ambient air quality will be hindered if household cooking conditions are not addressed. Citation: Chafe ZA, Brauer M, Klimont Z, Van Dingenen R, Mehta S, Rao S, Riahi K, Dentener F, Smith KR. 2014. Household cooking with solid fuels contributes to

Chemical characteristic of PM2.5 emission and inhalational carcinogenic risk of domestic Chinese cooking.

Science.gov (United States)

Zhang, Nan; Han, Bin; He, Fei; Xu, Jia; Zhao, Ruojie; Zhang, Yujuan; Bai, Zhipeng

2017-08-01

To illustrate chemical characteristic of PM 2.5 emission and assess inhalational carcinogenic risk of domestic Chinese cooking, 5 sets of duplicate cooking samples were collected, using the most used 5 types of oil. The mass abundance of 14 elements, 5 water-soluble ions, organic carbon (OC), elemental carbon (EC) and 11 polycyclic aromatic hydrocarbons (PAHs) were calculated; the signature and diagnostic ratio of cooking in the domestic kitchen were analyzed; and carcinogenic risks of heavy metals and PAHs via inhalation were assessed in two scenarios. The analysis showed that OC was the primary composition in the chemical profile; Na was the most abundant element that might be due to the usage of salt; Cr and Pb, NO 3 - and SO 4 2- , Phe, FL and Pyr were the main heavy metals/water-soluble ions/PAHs, respectively. Phe and FL could be used to separate cooking and stationary sources, while diagnostic ratios of BaA/(BaA + CHR), BaA/CHR, BaP/BghiP and BaP/BeP should be applied with caution, as they were influenced by various cooking conditions. Carcinogenic risks of heavy metals and PAHs were evaluated in two scenarios, simulating the condition of cooking with no ventilation and with the range hood on, respectively. The integrated risk of heavy metals and PAHs was 2.7 × 10 -3 and 5.8 × 10 -6 , respectively, during cooking with no ventilation. While with the usage of range hood, only Cr(VI), As and Ni might induce potential carcinogenic risk. The difference in the chemical abundance in cooking sources found between this and other studies underlined the necessity of constructing locally representative source profiles under real conditions. The comparison of carcinogenic risk suggested that the potentially adverse health effects induced by inorganic compositions from cooking sources should not be ignored. Meanwhile, intervention methods, such as the operation of range hood, should be applied during cooking for health protection. Copyright © 2017 Elsevier Ltd

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.

Multi-objective optimization of two alkali catalyzed processes for biodiesel from waste cooking oil

International Nuclear Information System (INIS)

Patle, Dipesh S.; Sharma, Shivom; Ahmad, Z.; Rangaiah, G.P.

2014-01-01

Highlights: • Biodiesel processes use waste cooking oil and are close to industrial practice. • Detailed constituents of waste cooking oil and detailed kinetics are used. • Two complete processes are optimized for economic and environmental objectives. • Obtained trade-offs provide deeper understanding and alternative optimal solutions. - Abstract: In view of the finite availability and environmental concerns of fossil fuels, biodiesel is one of the promising fuel alternatives. This study considers waste cooking palm oil with 6% free fatty acids (FFA) as feed-stock, which facilitates its better utilization and promotes sustainability. Two biodiesel production processes (both involving esterification catalyzed by sulfuric acid and trans-esterification catalyzed by sodium hydroxide) are compared for economic and environmental objectives. Firstly, these processes are simulated, considering detailed constituents of palm oil and also detailed kinetics for both esterification and trans-esterification, in Aspen Plus simulator. Subsequently, both the processes are optimized considering profit, heat duty and organic waste as objectives, and using an Excel-based multi-objective optimization (EMOO) program for the elitist non-dominated sorting genetic algorithm-II (NSGA-II). The results show that the profit improves with the increase in heat duty, and that the profit increase is accompanied by larger amount of organic waste. Process 1 having three trans-esterification reactors produces significantly lower organic waste (by 32%), requires lower heat duty (by 39%) and slightly more profitable (by 1.6%) compared to Process 2 having a single trans-esterification reactor and also a different separation sequence. Overall, the obtained quantitative trade-offs between objectives enable better decision making about the process design for biodiesel production from waste cooking oil

Characteristics of polycyclic aromatic hydrocarbons in PM2.5 emitted from different cooking activities in China.

Science.gov (United States)

Li, Yun-Chun; Qiu, Jia-Qian; Shu, Man; Ho, Steven Sai Hang; Cao, Jun-Ji; Wang, Ge-Hui; Wang, Xian-Xiang; Zhao, Xiao-Qing

2018-02-01

Nineteen polycyclic aromatic hydrocarbons (PAHs) in PM 2.5 emitted from five different cooking activities were characterized, and their influencing factors were determined. The total quantified particle-bounded PAH concentrations (ΣPAHs) in the airs from the cooking activities were 4.2-36.5-fold higher than those in corresponding backgrounds. The highest ΣPAHs were seen in cafeteria frying (783 ± 499 ng/m 3 ), followed by meat roasting (420 ± 191 ng/m 3 ), fish roasting (210 ± 105 ng/m 3 ), snack-street boiling (202 ± 230 ng/m 3 ), and cafeteria boiling (150 ± 65 ng/m 3 ). The main influencing factors on the PAH emissions were cooking methods, fat contents in raw materials, and oil consumptions. Four- to six-ringed PAHs had the highest contributions to the ΣPAHs (avg. 87.5%). Diagnostic ratios of individual PAH were similar between the two charbroiling and other three conventional Chinese cooking methods, respectively, demonstrating the dominance of cooking methods in the PAH emissions. Remarkably high benzo(b)fluoranthene/benzo(k)fluoranthene (BbF/BkF) ratio (8.31) was seen in the snack-street boiling, attributed to the coal combustion as cooking fuel. Both fluoranthene/(fluoranthene + pyrene) [FLT/(FLT + PYR)] and benzo(a)anthracene/(benzo(a)anthracene + chrysene) [BaA/(BaA + CHR)] ratios were higher for the oil-based cooking than those from the water-based ones. In addition, two ratios of indeno(1,2,3-cd)pyrene/(indeno(1,2,3-cd)pyrene + benzo(g,h,i)perylene) [IPY/(IPY + BPE)] and benzo(a)pyrene/(benzo(a)pyrene + benzo(g,h,i)perylene) [BaP/(BaP + BPE)] were higher for two charbroiling than the three conventional Chinese cooking methods. The characterization work in this study is particularly important since cooking is a potential contributor of atmospheric PAHs in urban China. Carcinogenic potencies of PAHs were assessed by comparison with the air quality guideline and health risk estimation. The BaP and BaP equivalent were

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...

Kraft cooking of gamma irradiated wood, (2)

International Nuclear Information System (INIS)

Inaba, Masamitsu; Meshitsuka, Gyosuke; Ishizu, Atsushi; Nakano, Junzo

1981-01-01

Pre-irradiation of wood in alkaline aqueous ethanol increases kraft pulp yield by up to 1.2%, as already reported. In order to clarify the mechanism of the pulp yield gain, the behaviors of lignin and carbohydrates during pre-irradiation and cooking were investigated. The results are summarized as follows: 1) γ-Irradiation of guaiacylethane in alkaline aqueous ethanol produced 5-(1-hydroxyethyl)-guaicylethane, which is formed by radical coupling between α-hydroxyethyl radical from ethanol and guaiacylethane radical having an unpaired electron at C-5. 5,5'-Dehydrodiguaiacylethane, which may be a predominant product produced by γ-irradiation in the absence of ethanol, was also detected. 2) The yield of vanillin obtained by nitrobenzene oxidation of MWL decreased with an increase of γ-ray dosage. The presence of ethanol during γ-irradiation lessened the extent of this decrease and also the degradation of cellobiose. 3) Gel filtration of the products obtained by γ-irradiation of MWL and cellobiose in the presence of 14 C-ethanol showed the possible combination between ethanol and MWL or cellobiose. 4) Molecular weight distributions of kraft lignin obtained from pre-irradiated beech chips were compared with those obtained from unirradiated chips. This result shows that γ-irradiation in the presence of ethanol decreases the ability of lignin to condense during kraft cooking. (author)

Stability of vitamin D3 and vitamin D2 in oil, fish and mushrooms after household cooking.

Science.gov (United States)

Ložnjak, Petra; Jakobsen, Jette

2018-07-15

Information on the retention of vitamin D in food following household cooking is scarce. So far the retention of its metabolites vitamin D 3 , vitamin D 2 , and 25-hydroxyvitamin D 3 has shown that the type of food and the cooking method are the essential determinants, and there is no significant difference between the metabolites. We investigated the retention of vitamin D 3 and vitamin D 2 in sunflower oil, vitamin D 3 in rainbow trout, and vitamin D 2 in button mushrooms. The investigated cooking methods were boiling at different pH, steam cooking, microwave cooking, pan-frying, and oven baking. There was no difference between the retention of vitamin D 3 and vitamin D 2 added to sunflower oil, which ranged from 70 to 99%. In rainbow trout, the retention of vitamin D 3 at 85-114% was not significantly different from 100%, except for panfrying at 85%. However, the retention of vitamin D 2 in mushrooms at 62-88% was significantly different from 100% (p ≤ 0.05). Copyright © 2018 Elsevier Ltd. All rights reserved.

Performance of Charcoal Cookstoves for Haiti, Part 2: Results from the Controlled Cooking Test

Energy Technology Data Exchange (ETDEWEB)

Lask, Kathleen; Jones, Jennifer; Booker, Kayje; Ceballos, Cristina; Yang, Nina; Gadgil, Ashok

2011-11-30

Five charcoal cookstoves were tested using a Controlled Cooking Test (CCT) developed from cooking practices in Haiti. Cookstoves were tested for total burn time, specific fuel consumption, and emissions of carbon monoxide (CO), carbon dioxide (CO₂), and the ratio of carbon monoxide to carbon dioxide (CO/CO₂). These results are presented in this report along with LBNL testers’ observations regarding the usability of the stoves.

Cooking Methods for Red Meats and Risk of Type 2 Diabetes: A Prospective Study of U.S. Women.

Science.gov (United States)

Liu, Gang; Zong, Geng; Hu, Frank B; Willett, Walter C; Eisenberg, David M; Sun, Qi

2017-08-01

This study examined different cooking methods for red meats in relation to type 2 diabetes (T2D) risk among U.S. women who consumed red meats regularly (≥2 servings/week). We monitored 59,033 women (1986-2012) aged 30-55 years and free of diabetes, cardiovascular disease, and cancer at baseline when information on frequency of different cooking methods for red meats, including broiling, barbequing, roasting, pan-frying, and stewing/boiling, was collected. During 1.24 million person-years of follow-up, we documented 6,206 incident cases of T2D. After multivariate adjustment including red meat cooking methods, total red meat and processed red meat intake were both associated with a monotonically increased T2D risk (both P trend cooking methods were further mutually adjusted. Independent of total red meat consumption, high-temperature and/or open-flame cooking methods for red meats, especially broiling and barbequing, may further increase diabetes risk among regular meat eaters. © 2017 by the American Diabetes Association.

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.

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.

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.

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....

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 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 ...

Reactor BR2

Energy Technology Data Exchange (ETDEWEB)

Gubel, P

2000-07-01

The BR2 reactor is still SCK-CEN's most important nuclear facility. After an extensive refurbishment to compensate for the ageing of the installation, the reactor was restarted in April 1997. Various aspects concerning the operation of the BR2 Reactor, the utilisation of the CALLISTO loop and the irradiation programme, the BR2 R and D programme and the production of isotopes and of NTD-silicon are discussed. Progress and achievements in 1999 are reported.

Reactor BR2

International Nuclear Information System (INIS)

Gubel, P.

2000-01-01

The BR2 reactor is still SCK-CEN's most important nuclear facility. After an extensive refurbishment to compensate for the ageing of the installation, the reactor was restarted in April 1997. Various aspects concerning the operation of the BR2 Reactor, the utilisation of the CALLISTO loop and the irradiation programme, the BR2 R and D programme and the production of isotopes and of NTD-silicon are discussed. Progress and achievements in 1999 are reported

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.

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

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…

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.

A review on novel processes of biodiesel production from waste cooking oil

International Nuclear Information System (INIS)

Talebian-Kiakalaieh, Amin; Amin, Nor Aishah Saidina; Mazaheri, Hossein

2013-01-01

Fossil fuel depletion, environmental concerns, and steep hikes in the price of fossil fuels are driving scientists to search for alternative fuels. The characteristics of biodiesel have made the pursuit of high quality biodiesel production attractive. Utilization of waste cooking oil is a key component in reducing biodiesel production costs up to 60–90%. Researchers have used various types of homogeneous and heterogeneous catalyzed transesterification reaction for biodiesel production. Meanwhile, the effect of novel processes such as membrane reactor, reactive distillation column, reactive absorption, ultrasonic and microwave irradiation significantly influenced the final conversion, yield and in particular, the quality of product. This article attempts to cover all possible techniques in production of biodiesel from waste cooking oil

Reduction of 131I content in leafy vegetables and seaweed by cooking

International Nuclear Information System (INIS)

Hisamatsu, Shun-ichi; Takizawa, Yukio; Abe, Touru

1987-01-01

Decontamination ratios of 131 I were obtained from leafy vegetables samples and an edible seaweed sample (Papenfussiella kuromo) after cooking. Samples obtained in Akita City were contaminated with fallout 131 I from the Soviet Chernobyl reactor accident. The decontamination ratio of 131 I content in washed spinach samples to that in raw materials was 0.83 ± 0.21. The ratio of 131 I content in leafy vegetables and edible wild grass samples boiled in water to that in washed samples was 0.51 ± 0.19 on an average. The overall decontamination ratio for leafy vegetables was 0.42 ± 0.19, while the decontamination ratio after cooking was 0.68 for the seaweed sample. (author)

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 ...

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.

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.

Optimization Of Process Parameters For The Production Of Bio diesel From Waste Cooking Oil In The Presence Of Bifunctional γ-Al2O3-CeO2 Supported Catalysts

International Nuclear Information System (INIS)

Anita Ramli; Muhammad Farooq

2015-01-01

Huge quantities of waste cooking oils are produced all over the world every day, especially in the developed countries with 0.5 million ton per year waste cooking oil are being generated in Malaysia alone. Such large amount of waste cooking oil production can create disposal problems and contamination to water and land resources if not disposed properly. The use of waste cooking oil as feedstock for bio diesel production will not only avoid the competition of the same oil resources for food and fuel but will also overcome the waste cooking oil disposal problems. However, waste cooking oil has high acid value, thus would require the oil to undergo esterification with an acid catalyst prior to transesterification with a base catalyst. Therefore, in this study, bifunctional catalyst supports were developed for one-step esterification-transesterification of waste cooking oil by varying the CeO 2 loading on γ-Al 2 O 3 . The bifunctional supports were then impregnated with 5 wt % Mo and characterized using N 2 adsorption-desorption isotherm to determine the surface area of the catalysts while temperature programmed desorption with NH 3 and CO 2 as adsorbents were used to determine the acidity and basicity of the catalysts. Results show that the γ-Al 2 O 3 -CeO 2 supported Mo catalysts are active for the one-step esterification-transesterification of waste cooking oil to produce bio diesel with the Mo/ γ-Al 2 O 3 -20 wt% CeO 2 as the most active catalyst. Optimization of process parameters for the production of bio diesel from waste cooking oil in the presence of this catalyst show that 81.1 % bio diesel yield was produced at 110 degree Celsius with catalyst loading of 7 wt %, agitation speed of 600 rpm, methanol to oil ratio of 30:1 and reaction period of 270 minutes. (author)

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.

Gasification Performance of a Top-Lit Updraft Cook Stove

Directory of Open Access Journals (Sweden)

Yogesh Mehta

2017-10-01

Full Text Available This paper reports on an experimental study of a top-lit updraft cook stove with a focus on gasification. The reactor is operated with primary air only. The performance is studied for a variation in the primary airflow, as well as reactor geometry. Temperature in the reactor, air flow rate, fuel consumption rate, and producer gas composition were measured. From the measurements the superficial velocity, pyrolysis front velocity, peak bed temperature, air fuel ratio, heating value of the producer gas, and gasification rate were calculated. The results show that the producer gas energy content was maximized at a superficial velocity of 9 cm/s. The percent char remaining at the end of gasification decreased with increasing combustion chamber diameter. For a fixed superficial velocity, the gasification rate and producer gas energy content were found to scale linearly with diameter. The energy content of the producer gas was maximized at an air fuel (AF ratio of 1.8 regardless of the diameter.

Contribution of 2-methyl-3-furanthiol to the cooked meat-like aroma of fermented soy sauce.

Science.gov (United States)

Meng, Qi; Kitagawa, Riho; Imamura, Miho; Katayama, Hiroshi; Obata, Akio; Sugawara, Etsuko

2017-01-01

The cooked meat-like aroma compound, 2-methyl-3-furanthiol (2M3F), was detected in fermented soy sauce (FSS) by GC-olfactometry and GC-MS. 2M3F was present in FSS at a concentration considerably greater than the perception threshold, and the 2M3F concentration increased with heating temperature. Sensory analysis indicated that with the addition of only 0.2 μg/L of 2M3F to the soy sauce sample, the cooked meat-like aroma is significantly stronger than that of sample without the addition of 2M3F. Hence, 2M3F contributes to the cooked meat-like aroma of FSS, which constitutes the key aroma component of FSS. In addition, 2M3F was generated from the addition of ribose and cysteine in FSS by heating at 120 °C, but it was not detected in a phosphate buffer under the same condition. Furthermore, 2M3F was not detected in acid-hydrolyzed vegetable-protein-mixed soy sauce (ASS) and heated ASS. These results indicated that fermentation by micro-organisms facilitates the generation of 2M3F in FSS.

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...

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 Schools Improve Nutrient Intake Patterns of People with Type 2 Diabetes

Science.gov (United States)

Archuleta, Martha; VanLeeuwen, Dawn; Halderson, Karen; Jackson, K'Dawn; Bock, Margaret Ann; Eastman, Wanda; Powell, Jennifer; Titone, Michelle; Marr, Carol; Wells, Linda

2012-01-01

Objective: To determine whether cooking classes offered by the Cooperative Extension Service improved nutrient intake patterns in people with type 2 diabetes. Design: Quasi-experimental using pretest, posttest comparisons. Setting: Community locations including schools, churches, and senior centers. Participants: One hundred seventeen people with…

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.

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

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 ...

Homogeneous, heterogeneous and enzymatic catalysis for transesterification of high free fatty acid oil (waste cooking oil) to biodiesel: a review.

Science.gov (United States)

Lam, Man Kee; Lee, Keat Teong; Mohamed, Abdul Rahman

2010-01-01

In the last few years, biodiesel has emerged as one of the most potential renewable energy to replace current petrol-derived diesel. It is a renewable, biodegradable and non-toxic fuel which can be easily produced through transesterification reaction. However, current commercial usage of refined vegetable oils for biodiesel production is impractical and uneconomical due to high feedstock cost and priority as food resources. Low-grade oil, typically waste cooking oil can be a better alternative; however, the high free fatty acids (FFA) content in waste cooking oil has become the main drawback for this potential feedstock. Therefore, this review paper is aimed to give an overview on the current status of biodiesel production and the potential of waste cooking oil as an alternative feedstock. Advantages and limitations of using homogeneous, heterogeneous and enzymatic transesterification on oil with high FFA (mostly waste cooking oil) are discussed in detail. It was found that using heterogeneous acid catalyst and enzyme are the best option to produce biodiesel from oil with high FFA as compared to the current commercial homogeneous base-catalyzed process. However, these heterogeneous acid and enzyme catalyze system still suffers from serious mass transfer limitation problems and therefore are not favorable for industrial application. Nevertheless, towards the end of this review paper, a few latest technological developments that have the potential to overcome the mass transfer limitation problem such as oscillatory flow reactor (OFR), ultrasonication, microwave reactor and co-solvent are reviewed. With proper research focus and development, waste cooking oil can indeed become the next ideal feedstock for biodiesel.

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.

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.

Prospective framework for collection and exploitation of waste cooking oil as feedstock for energy conversion

International Nuclear Information System (INIS)

Singhabhandhu, Ampaitepin; Tezuka, Tetsuo

2010-01-01

From the viewpoint of waste-to-energy, waste cooking oil is one of the attractive and available recycled feedstocks, apart from agricultural residues. The generation of energy from waste cooking oil is considered as an effective technique for waste management, as well as a beneficial form of energy recovery. Two alternative systems and a conventional system of waste cooking oil collection and conversion are evaluated by the cost benefit analysis in order to find a suitable method for waste-to-energy conversion. The results show that the collection of waste cooking oil with waste lubricating oil (System II) a useful alternative to the management of waste cooking oil (B/C > 1). The total heat produced by the combustion of pyrolytic oil at maximum and minimum conversion rates is also determined. The separate collection of waste cooking oil, subjected to chemical pre-treatment prior to introduction in a pyrolysis reactor (System III), is considered an undesirable option (B/C < 1) due to the cost of the chemicals involved. Although the exclusion of chemical pre-treatment makes System III a desirable option, the total amount of heat of combustion generated is less. The increased electricity cost required for the process has no effect on the benefit-cost ratio of System II. However, System III, excluding chemical pre-treatment, becomes an unprofitable alternative when the electricity cost reaches 100% of the fixed capital cost at the minimum conversion rate.

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...

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.

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 ...

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.

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.

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

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.

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.

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.

PARR-2: reactor description and experiments

International Nuclear Information System (INIS)

Wyne, M.F.; Meghji, J.H.

1990-12-01

PARR-2 is a miniature neutron source reactor (MNSR) research reactor has been designed at the rate of 27 kW. Reactor assembly comprises of peaking characteristics with a self limiting flux. In this report reactor description with its assembly and instrumentation control system has been explained. The reactor engineering and physics experiments which can be performed on this reactor are explained in this report. PARR-2 is fueled with HEU fuel pins which are about 90% enriched in U-235. Specific requirements for the safety of the reactor, its building and the personnel, normal instrumentation as required in an industrial environment is sufficient. (A.B.)

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...

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.

Reactor BR2: Introduction

International Nuclear Information System (INIS)

Gubel, P.

2000-01-01

The BR2 reactor is still SCK-CEN's most important nuclear facility. After an extensive refurbishment to compensate for the ageing of the installation, the reactor was restarted in April 1997. A safety audit was conduced by the IAEA, the conclusions of which demonstrated the excellent performance of the plant in terms of operational safety. In 1999, the CALLISTO facility was extensively used for various programmes involving LWR pressure vessel materials, IASCC of LWR structural materials, fusion reactor materials and martensic steels for use in ADS systems. In 1999, BR2's commercial programmes were further developed

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.

Material test reactor fuel research at the BR2 reactor

Energy Technology Data Exchange (ETDEWEB)

Dyck, Steven Van; Koonen, Edgar; Berghe, Sven van den [Institute for Nuclear Materials Science, SCK-CEN, Boeretang, Mol (Belgium)

2012-03-15

The construction of new, high performance material test reactor or the conversion of such reactors' core from high enriched uranium (HEU) to low enriched uranium (LEU) based fuel requires several fuel qualification steps. For the conversion of high performance reactors, high density dispersion or monolithic fuel types are being developed. The Uranium-Molybdenum fuel system has been selected as reference system for the qualification of LEU fuels. For reactors with lower performance characteristics, or as medium enriched fuel for high performance reactors, uranium silicide dispersion fuel is applied. However, on the longer term, the U-Mo based fuel types may offer a more efficient fuel alternative and-or an easier back-end solution with respect to the silicide based fuels. At the BR2 reactor of the Belgian nuclear research center, SCK-CEN in Mol, several types of fuel testing opportunities are present to contribute to such qualification process. A generic validation test for a selected fuel system is the irradiation of flat plates with representative dimensions for a fuel element. By flexible positioning and core loading, bounding irradiation conditions for fuel elements can be performed in a standard device in the BR2. For fuel element designs with curved plates, the element fabrication method compatibility of the fuel type can be addressed by incorporating a set of prototype fuel plates in a mixed driver fuel element of the BR2 reactor. These generic types of tests are performed directly in the primary coolant flow conditions of the BR2 reactor. The experiment control and interpretation is supported by detailed neutronic and thermal-hydraulic modeling of the experiments. Finally, the BR2 reactor offers the flexibility for irradiation of full size prototype fuel elements, as 200mm diameter irradiation channels are available. These channels allow the accommodation of various types of prototype fuel elements, eventually using a dedicated cooling loop to provide the

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...

EBR-2 [Experimental Breeder Reactor-2], IFR [Integral Fast Reactor] prototype testing programs

International Nuclear Information System (INIS)

Lehto, W.K.; Sackett, J.I.; Lindsay, R.W.; Planchon, H.P.; Lambert, J.D.B.

1990-01-01

The Experimental Breeder Reactor-2 (EBR-2) is a sodium cooled power reactor supplying about 20 MWe to the Idaho National Engineering Laboratory (INEL) grid and, in addition, is the key component in the development of the Integral Fast Reactor (IFR). EBR-2's testing capability is extensive and has seen four major phases: (1) demonstration of LMFBR power plant feasibility, (2) irradiation testing for fuel and material development. (3) testing the off-normal performance of fuel and plant systems and (4) operation as the IFR prototype, developing and demonstrating the IFR technology associated with fuel and plant design. Specific programs being carried out in support of the IFR include advanced fuels and materials development and component testing. This paper discusses EBR-2 as the IFR prototype and the associated testing programs. 29 refs

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.

Reactor BR2. Introduction

International Nuclear Information System (INIS)

Gubel, P.

2001-01-01

The BR2 is a materials testing reactor and is still one of SCK-CEN's important nuclear facilities. After an extensive refurbishment to compensate for the ageing of the installation, the reactor was restarted in April 1997. During the last three years, the availability of the installation was maintained at an average level of 97.6 percent. In the year 2000, the reactor was operated for a total of 104 days at a mean power of 56 MW. In 2000, most irradiation experiments were performed in the CALLISTO PWR loop. The report describes irradiations achieved or under preparation in 2000, including the development of advanced facilities and concept studies for new programmes. An overview of the scientific irradiation programmes as well as of the R and D programme of the BR2 reactor in 2000 is given

Reactor BR2. Introduction

Energy Technology Data Exchange (ETDEWEB)

Gubel, P

2001-04-01

The BR2 is a materials testing reactor and is still one of SCK-CEN's important nuclear facilities. After an extensive refurbishment to compensate for the ageing of the installation, the reactor was restarted in April 1997. During the last three years, the availability of the installation was maintained at an average level of 97.6 percent. In the year 2000, the reactor was operated for a total of 104 days at a mean power of 56 MW. In 2000, most irradiation experiments were performed in the CALLISTO PWR loop. The report describes irradiations achieved or under preparation in 2000, including the development of advanced facilities and concept studies for new programmes. An overview of the scientific irradiation programmes as well as of the R and D programme of the BR2 reactor in 2000 is given.

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.

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.

Socio-economic impacts of nuclear generating stations: D. C. Cook case study

International Nuclear Information System (INIS)

Branch, K.

1982-07-01

This report documents a case study of the socio-economic impacts of the construction and operation of the D. C. Cook nuclear power station. It is part of a major post-licensing study of the socio-economic impacts at twelve nuclear power stations. The case study covers the period beginning with the announcement of plans to construct the reactor and ending in the period 1980 to 1981. The case study deals with changes in the economy, population, settlement patterns and housing, local government and public services, social structure, and public response in the study area during the construction/operation of the reactor. A regional modeling approach is used to trace the impact of construction/operation on the local economy, labor market, and housing market. Emphasis in the study is on the attribution of socio-economic impacts to the reactor or other causal factors. As part of the study of local public response to the construction/operation of the reactor, the effects of the Three Mile Island accident are examined

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...

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.

Safety features of TR-2 reactor

International Nuclear Information System (INIS)

Tuerker, T.

2001-01-01

TR-2 is a swimming pool type research reactor with 5 MW thermal power and uses standard MTR plate type fuel elements. Each standard fuel element consist of 23 fuel plates with a meat + cladding thickness of 0.127 cm, coolant channel clearance is 0.21 cm. Originally TR-2 is designed for %93 enriched U-Al. Alloy fuel meat.This work is based on the preparation of the Final Safety Analyses Report (FSAR) of the TR-2 reactor. The main aspect is to investigate the behaviour of TR-2 reactor under the accident and abnormal operating conditions, which cowers the accident spectrum unique for the TR-2 reactor. This presentation covers some selected transient analyses which are important for the safety aspects of the TR-2 reactor like reactivity induced startup accidents, pump coast down (Loss of Flow Accident, LOFA) and other accidents which are charecteristic to the TR-2

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...

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.

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

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.

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…

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.

Reactor BR2. Introduction

International Nuclear Information System (INIS)

Gubel, P.

2002-01-01

The BR2 materials testing reactor is one of SCK-CEN's most important nuclear facilities. After an extensive refurbishment to compensate for the ageing of the installation, the reactor was restarted in April 1997. In 2001, the reactor was operated for a total of 123 days at a mean power of 59 MW in order to satisfy the irradiation conditions of the internal and external programmes using mainly the CALLISTO PWR loop. The mean consumption of fresh fuel elements was 5.26 per 1000 MWd. Main achievements in 2001 included the development of a three-dimensional full-scale model of the BR2 reactor for simulation and prediction of irradiation conditions for various experiments; the construction of the FUTURE-MT device designed for the irradiation of fuel plates under representative conditions of geometry, neutron spectrum, heat flux and thermal-hydraulic conditions and the development of in-pile instrumentation and a data acquisition system

Reactor BR2. Introduction

Energy Technology Data Exchange (ETDEWEB)

Gubel, P

2002-04-01

The BR2 materials testing reactor is one of SCK-CEN's most important nuclear facilities. After an extensive refurbishment to compensate for the ageing of the installation, the reactor was restarted in April 1997. In 2001, the reactor was operated for a total of 123 days at a mean power of 59 MW in order to satisfy the irradiation conditions of the internal and external programmes using mainly the CALLISTO PWR loop. The mean consumption of fresh fuel elements was 5.26 per 1000 MWd. Main achievements in 2001 included the development of a three-dimensional full-scale model of the BR2 reactor for simulation and prediction of irradiation conditions for various experiments; the construction of the FUTURE-MT device designed for the irradiation of fuel plates under representative conditions of geometry, neutron spectrum, heat flux and thermal-hydraulic conditions and the development of in-pile instrumentation and a data acquisition system.

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...

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.

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

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...

Catalytic and thermal cracking processes of waste cooking oil for bio-gasoline synthesis

Science.gov (United States)

Dewanto, Muhammad Andry Rizki; Januartrika, Aulia Azka; Dewajani, Heny; Budiman, Arief

2017-03-01

Non-renewable energy resources such as fossil fuels, and coal were depleted as the increase of global energy demand. Moreover, environmental aspect becomes a major concern which recommends people to utilize bio-based resources. Waste cooking oil is one of the economical sources for biofuel production and become the most used raw material for biodiesel production. However, the products formed during frying, can affect the trans-esterification reaction and the biodiesel properties. Therefore, it needs to convert low-quality cooking oil directly into biofuel by both thermal and catalytic cracking processes. Thermal and catalytic cracking sometimes are regarded as prospective bio-energy conversion processes. This research was carried out in the packed bed reactor equipped with 2 stages preheater with temperature of reactor was variated in the range of 450-550°C. At the same temperature, catalytic cracking had been involved in this experiment, using activated ZSM-5 catalyst with 1 cm in length. The organic liquid product was recovered by three stages of double pipe condensers. The composition of cracking products were analyzed using GC-MS instrument and the caloric contents were analyzed using Bomb calorimeter. The results reveal that ZSM-5 was highly selective toward aromatic and long aliphatic compounds formation. The percentage recovery of organic liquid product from the cracking process varies start from 8.31% and the optimal results was 54.08%. The highest heating value of liquid product was resulted from catalytic cracking process at temperature of 450°C with value of 10880.48 cal/gr and the highest product yield with 54.08% recovery was achieved from thermal cracking process with temperature of 450°C.

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.

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)

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...

BR2 Reactor: Introduction

International Nuclear Information System (INIS)

Moons, F.

2007-01-01

The irradiations in the BR2 reactor are in collaboration with or at the request of third parties such as the European Commission, the IAEA, research centres and utilities, reactor vendors or fuel manufacturers. The reactor also contributes significantly to the production of radioisotopes for medical and industrial applications, to neutron silicon doping for the semiconductor industry and to scientific irradiations for universities. Along the ongoing programmes on fuel and materials development, several new irradiation devices are in use or in design. Amongst others a loop providing enhanced cooling for novel materials testing reactor fuel, a device for high temperature gas cooled fuel as well as a rig for the irradiation of metallurgical samples in a Pb-Bi environment. A full scale 3-D heterogeneous model of BR2 is available. The model describes the real hyperbolic arrangement of the reactor and includes the detailed 3-D space dependent distribution of the isotopic fuel depletion in the fuel elements. The model is validated on the reactivity measurements of several tens of BR2 operation cycles. The accurate calculations of the axial and radial distributions of the poisoning of the beryllium matrix by 3 He, 6 Li and 3T are verified on the measured reactivity losses used to predict the reactivity behavior for the coming decades. The model calculates the main functionals in reactor physics like: conventional thermal and equivalent fission neutron fluxes, number of displacements per atom, fission rate, thermal power characteristics as heat flux and linear power density, neutron/gamma heating, determination of the fission energy deposited in fuel plates/rods, neutron multiplication factor and fuel burn-up. For each reactor irradiation project, a detailed geometry model of the experimental device and of its neighborhood is developed. Neutron fluxes are predicted within approximately 10 percent in comparison with the dosimetry measurements. Fission rate, heat flux and

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.

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.

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.

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.

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.

Application of MCNPX 2.7.D for reactor core management at the research reactor BR2

International Nuclear Information System (INIS)

Kalcheva, Silva; Koonen, Edgar

2011-01-01

The paper discusses application of the Monte Carlo burn up code MCNPX 2.7.D for whole core criticality and depletion analysis of the Material Testing Research Reactor BR2 at SCK-CEN in Mol, Belgium. Two different approaches in the use of MCNPX 2.7.D are presented. The first methodology couples the evolution of fuel depletion, evaluated by MCNPX 2.7.D in an infinite lattice with a steady-state 3-D power distribution in the full core model. The second method represents fully automatic whole core depletion and criticality calculations in the detailed 3-D heterogeneous geometry model of the BR2 reactor. The accuracy of the method and computational time as function of the number of used unique burn up materials in the model are being studied. The depletion capabilities of MCNPX 2.7.D are compared vs. the developed at the BR2 reactor department MCNPX & ORIGEN-S combined method. Testing of MCNPX 2.7.D on the criticality measurements at the BR2 reactor is presented. (author)

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.

Homogeneous SLOWPOKE reactors for replacing SLOWPOKE-2 research reactors and the production of radioisotopes

International Nuclear Information System (INIS)

Bonin, H.W.; Hilborn, J.W.; Carlin, G.E.; Gagnon, R.; Busatta, P.

2014-01-01

Inspired from the inherently safe SLOWPOKE-2 research reactor, the Homogeneous SLOWPOKE reactor was conceived with a double goal: replacing the heterogeneous SLOWPOKE-2 reactors when they reach end-of-core life to continue their missions of neutron activation analysis and neutron radiography at universities, and to produce radioisotopes such as 99 Mo for medical applications. A homogeneous reactor core allows a much simpler extraction of radioisotopes (such as 99 Mo) for applications in industry and nuclear medicine. The 20 kW Homogeneous SLOWPOKE reactor was modelled using both the deterministic WIMS-AECL and the probabilistic MCNP 5 reactor simulation codes. The homogeneous fuel mixture was a dilute aqueous solution of Uranyl Sulfate (UO 2 SO 4 ) with 994.2 g of 235 U (enrichment at 20%) providing an excess reactivity at operating temperature (40 o C) of 3.8 mk for a molality determined as 1.46 mol kg -1 for a Zircaloy-2 reactor vessel. Because this reactor is intended to replace the core of SLOWPOKE-2 reactors, the Homogeneous SLOWPOKE reactor core had a height about twice its diameter. The reactor could be controlled by mechanical absorber rods in the beryllium reflector, chemical control in the core, or a combination of both. The safety of the Homogeneous SLOWPOKE reactor was analysed for both normal operation and transient conditions. Thermal-hydraulics calculations used COMSOL Multiphysics and the results showed that natural convection was sufficient to ensure adequate reactor cooling in all situations. The most severe transient simulated resulted from a 5.87 mk step positive reactivity insertion to the reactor in operation at critical and at steady state at 20 o C. Peak temperature and power were determined as 83 o C and 546 kW, respectively, reached 5.1 s after the reactivity insertion. However, the power fell rapidly to values below 20 kW some 35 s after the peak and remained below that value thereafter. Both the temperature and void coefficients are

Homogeneous SLOWPOKE reactors for replacing SLOWPOKE-2 research reactors and the production of radioisotopes

Energy Technology Data Exchange (ETDEWEB)

Bonin, H.W., E-mail: bonin-h@rmc.ca [Royal Military College of Canada, Kingston, Ontario (Canada); Hilborn, J.W. [Canadian Nuclear Laboratories, Chalk River, Ontario (Canada); Carlin, G.E. [Ontario Power Generation, Toronto, Ontario (Canada); Gagnon, R.; Busatta, P. [Canadian Forces (Canada)

2014-07-01

Inspired from the inherently safe SLOWPOKE-2 research reactor, the Homogeneous SLOWPOKE reactor was conceived with a double goal: replacing the heterogeneous SLOWPOKE-2 reactors when they reach end-of-core life to continue their missions of neutron activation analysis and neutron radiography at universities, and to produce radioisotopes such as {sup 99}Mo for medical applications. A homogeneous reactor core allows a much simpler extraction of radioisotopes (such as {sup 99}Mo) for applications in industry and nuclear medicine. The 20 kW Homogeneous SLOWPOKE reactor was modelled using both the deterministic WIMS-AECL and the probabilistic MCNP 5 reactor simulation codes. The homogeneous fuel mixture was a dilute aqueous solution of Uranyl Sulfate (UO{sub 2}SO{sub 4}) with 994.2 g of {sup 235}U (enrichment at 20%) providing an excess reactivity at operating temperature (40 {sup o}C) of 3.8 mk for a molality determined as 1.46 mol kg{sup -1} for a Zircaloy-2 reactor vessel. Because this reactor is intended to replace the core of SLOWPOKE-2 reactors, the Homogeneous SLOWPOKE reactor core had a height about twice its diameter. The reactor could be controlled by mechanical absorber rods in the beryllium reflector, chemical control in the core, or a combination of both. The safety of the Homogeneous SLOWPOKE reactor was analysed for both normal operation and transient conditions. Thermal-hydraulics calculations used COMSOL Multiphysics and the results showed that natural convection was sufficient to ensure adequate reactor cooling in all situations. The most severe transient simulated resulted from a 5.87 mk step positive reactivity insertion to the reactor in operation at critical and at steady state at 20 {sup o}C. Peak temperature and power were determined as 83 {sup o}C and 546 kW, respectively, reached 5.1 s after the reactivity insertion. However, the power fell rapidly to values below 20 kW some 35 s after the peak and remained below that value thereafter. Both the

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

Capture Efficiency of Cooking-Related Fine and Ultrafine Particles by Residential Exhaust Hoods

Energy Technology Data Exchange (ETDEWEB)

Lunden, Melissa M.; Delp, William W.

2014-06-05

Effective exhaust hoods can mitigate the indoor air quality impacts of pollutant emissions from residential cooking. This study reports capture efficiencies (CE) measured for cooking generated particles for scripted cooking procedures in a 121-m3 chamber with kitchenette. CEs also were measured for burner produced CO2 during cooking and separately for pots and pans containing water. The study used four exhaust hoods previously tested by Delp and Singer (Environ. Sci. Technol., 2012, 46, 6167-6173). For pan-frying a hamburger over medium heat on the back burner, CEs for particles were similar to those for burner produced CO2 and mostly above 80percent. For stir-frying green beans in a wok (high heat, front burner), CEs for burner CO2 during cooking varied by hood and airflow: CEs were 34-38percent for low (51?68 L s-1) and 54?72percent for high (109?138 L s-1) settings. CEs for 0.3?2.0 ?m particles during front burner stir-frying were 3?11percent on low and 16?70percent on high settings. Results indicate that CEs measured for burner CO2 are not predictive of CEs of cooking-generated particles under all conditions, but they may be suitable to identify devices with CEs above 80percent both for burner combustion products and for cooking-related particles.

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.

Core monitoring at the WNP-2 reactor

International Nuclear Information System (INIS)

Skeen, D.R.; Torres, R.H.; Burke, W.J.; Jenkins, I.; Jones, S.W.

1992-01-01

The WNP-2 reactor is a 3,323-MW(thermal) boiling water reactor (BWR) that is operated by the Washington Public Power Supply System. The WNP-2 reactor began commercial operation in 1984 and is currently in its eighth cycle. The core monitoring system used for the first cycle of operation was supplied by the reactor vendor. Cycles 2 through 6 were monitored with the POWERPLEX Core Monitoring Software System (CMSS) using the XTGBWR simulation code. In 1991, the supply system upgraded the core monitoring system by installing the POWERPLEX 2 CMSS prior to the seventh cycle of operation for WNP-2. The POWERPLEX 2 CMSS was developed by Siemens Power Corporation (SPC) and is based on SPC's advanced state-of-the-art reactor simulator code MICROBURN-B. The improvements in the POWERPLEX 2 system are possible as a result of advances in minicomputer hardware

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...

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...

TA-2 Water Boiler Reactor Decommissioning Project

International Nuclear Information System (INIS)

Durbin, M.E.; Montoya, G.M.

1991-06-01

This final report addresses the Phase 2 decommissioning of the Water Boiler Reactor, biological shield, other components within the biological shield, and piping pits in the floor of the reactor building. External structures and underground piping associated with the gaseous effluent (stack) line from Technical Area 2 (TA-2) Water Boiler Reactor were removed in 1985--1986 as Phase 1 of reactor decommissioning. The cost of Phase 2 was approximately $623K. The decommissioning operation produced 173 m 3 of low-level solid radioactive waste and 35 m 3 of mixed waste. 15 refs., 25 figs., 3 tabs

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.

Capture efficiency of cooking-related fine and ultrafine particles by residential exhaust hoods.

Science.gov (United States)

Lunden, M M; Delp, W W; Singer, B C

2015-02-01

Effective exhaust hoods can mitigate the indoor air quality impacts of pollutant emissions from residential cooking. This study reports capture efficiencies (CE) measured for cooking-generated particles for scripted cooking procedures in a 121-m3 chamber with kitchenette. CEs also were measured for burner produced CO2 during cooking and separately for pots and pans containing water. The study used four exhaust hoods previously tested by Delp and Singer (Environ. Sci. Technol., 2012, 46, 6167-6173). For pan-frying a hamburger over medium heat on the back burner, CEs for particles were similar to those for burner produced CO2 and mostly above 80%. For stir-frying green beans in a wok (high heat, front burner), CEs for burner CO2 during cooking varied by hood and airflow: CEs were 34-38% for low (51-68 l/s) and 54-72% for high (109-138 l/s) settings. CEs for 0.3-2.0 μm particles during front burner stir-frying were 3-11% on low and 16-70% on high settings. Results indicate that CEs measured for burner CO2 are not predictive of CEs of cooking-generated particles under all conditions, but they may be suitable to identify devices with CEs above 80% both for burner combustion products and for cooking-related particles. Published 2014. This article is a U.S. Government work and is in the public domain in the USA.

EBR-2 [Experimental Breeder Reactor-2] test programs

International Nuclear Information System (INIS)

Sackett, J.I.; Lehto, W.K.; Lindsay, R.W.; Planchon, H.P.; Lambert, J.D.B.; Hill, D.J.

1990-01-01

The Experimental Breeder Reactor-2 (EBR-2) is a sodium cooled power reactor supplying about 20 MWe to the Idaho National Engineering Laboratory (INEL) grid and, in addition, is the key component in the development of the Integral Fast Reactor (IFR). EBR-2's testing capability is extensive and has seen four major phases: (1) demonstration of LMFBR power plant feasibility, (2) irradiation testing for fuel and material development, (3) testing the off-normal performance of fuel and plant systems and (4) operation as the IFR prototype, developing and demonstrating the IFR technology associated with fuel and plant design. Specific programs being carried out in support of the IFR include advanced fuels and materials development, advanced control system development, plant diagnostics development and component testing. This paper discusses EBR-2 as the IFR prototype and the associated testing programs. 29 refs

Utilization of eggshell waste as low-cost solid base catalyst for biodiesel production from used cooking oil

Science.gov (United States)

Asri, N. P.; Podjojono, B.; Fujiani, R.; Nuraini

2017-05-01

A solid CaO-based catalyst of waste eggshell was developed for biodiesel production from used cooking oil. The waste eggshell powder was calcined in air at 90° C for 4 h to convert calcium species in the eggshells into active CaO catalysts. The characterization of CaO catalyst was done by XRD and BET analysis. The CaO catalyst was then introduced for transesterification of used cooking oil (UCO) for testing of its catalytic activity. The experiment was conducted in batch type reactor that consists of three-neck glass equipped by reflux condenser and magnetic stirrer. Before tranesterification process, the UCO was treated by coconut coir powder in order to reduce the free fatty acid content. The result showed that the catalyst was potentially use for transesterification of used cooking oil into biodiesel with relatively high yield of 75.92% was achieved at reaction temperature, reaction time, molar ratio UCO to methanol and catalyst amount of 65° C, 7 h, 1:15 and 6%, respectively.

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.

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 freezing-thawing on sensory descriptive profiles of cooked poultry breast meat

Directory of Open Access Journals (Sweden)

ZHUANG Hong

2014-12-01

Full Text Available Freezing is a common method used by consumers to extend meat shelf life and by researchers to allow for subsequent meat quality assessments and processing.However,the effects of freezing on the sensory quality of cooked poultry breast meat are not well documented.The objective of this study was to compare sensory quality profiles of fresh and frozen/thawed chicken breast fillets (pectoralis major.Breast fillets were removed from carcasses within 24 h postmortem and either cooked from a fresh state or placed in a -20℃ freezer.Frozen samples were thawed by three different methods:thawing during cooking directly from a frozen state (0 h,thawing in 20℃ water for 2 h prior to cooking (2 h,or thawing at 4℃ for 24 h prior to cooking (24 h.A control treatment with fillets cooked directly from a fresh state was used.Fillets were cooked to an endpoint temperature of 78℃ and sensory quality was evaluated by trained descriptive panelists using 0~15 universal intensity scales.Results show that there were not treatment differences (P>0.05 in the average intensity scores for any of the descriptive flavor attributes or for 5 of the descriptive texture attributes (cohesiveness,hardness,juiciness,wad size,and wetness of wad.However,the intensity scores for cohesiveness of mass,rate of breakdown,and chewiness were significantly different among the treatments (P<0.05.Cohesiveness of mass intensity scores for 0h and 24 h fillets were significantly higher than 2 h samples.Fillets cooked directly from a frozen state (0 h had significantly higher intensity scores for rate of breakdown and chewiness than fresh controls and 2 h samples,respectively.These results indicate that freezing-thawing does not affect sensory flavor quality;however,it may change the texture attributes of cooked chicken breast meat products.The effects on meat texture depend on thawing methods prior to cooking.

Laboratory Measurements of Biomass Cook-stove Emissions Aged in an Oxidation Flow Reactor: Influence of Combustion and Aging Conditions on Aerosols

Science.gov (United States)

Grieshop, A. P.; Reece, S. M.; Sinha, A.; Wathore, R.

2016-12-01

Combustion in rudimentary and improved cook-stoves used by billions in developing countries can be a regionally dominant contributor to black carbon (BC), primary organic aerosols (POA) and precursors for secondary organic aerosol (SOA). Recent studies suggest that SOA formed during photo-oxidation of primary emissions from biomass burning may make important contribution to its atmospheric impacts. However, the extent to which stove type and operating conditions affect the amount, composition and characteristics of SOA formed from the aging of cookstoves emissions is still largely undetermined. Here we present results from experiments with a field portable oxidation flow reactor (F-OFR) designed to assess aging of cook-stove emissions in both laboratory and field settings. Laboratory tests results are used to compare the quantity and properties of fresh and aged emissions from a traditional open fire and twp alternative stove designs operated on the standard and alternate testing protocols. Diluted cookstove emissions were exposed to a range of oxidant concentrations in the F-OFR. Primary emissions were aged both on-line, to study the influence of combustion variability, and sampled from batched emissions in a smog chamber to examine different aging conditions. Data from real-time particle- and gas-phase instruments and integrated filter samples were collected up and down stream of the OFR. The properties of primary emissions vary strongly with stove type and combustion conditions (e.g. smoldering versus flaming). Experiments aging diluted biomass emissions from distinct phases of stove operation (smoldering and flaming) showed peak SOA production for both phases occurred between 3 and 6 equivalent days of aging with slightly greater production observed in flaming phase emissions. Changing combustion conditions had a stronger influence than aging on POA+SOA `emission factors'. Aerosol Chemical Speciation Monitor data show a substantial evolution of aerosol

Emission Rates of Multiple Air Pollutants Generated from Chinese Residential Cooking.

Science.gov (United States)

Chen, Chen; Zhao, Yuejing; Zhao, Bin

2018-02-06

Household air pollution generated from cooking is severe, especially for Chinese-style cooking. We measured the emission rates of multiple air pollutants including fine particles (PM 2.5 ), ultrafine particles (UFPs), and volatile organic compounds (VOCs, including formaldehyde, benzene, and toluene) that were generated from typical Chinese cooking in a residential kitchen. The experiment was designed through five-factor and five-level orthogonal testing. The five key factors were cooking method, ingredient weight, type of meat, type of oil, and meat/vegetable ratio. The measured emission rates (mean value ± standard deviation) of PM 2.5 , UFPs, formaldehyde, total volatile organic compounds (TVOCs), benzene, and toluene were 2.056 ± 3.034 mg/min, 9.102 ± 6.909 × 10 12 #/min, 1.273 ± 0.736 mg/min, 1.349 ± 1.376 mg/min, 0.074 ± 0.039 mg/min, and 0.004 ± 0.004 mg/min. Cooking method was the most influencing factor for the emission rates of PM 2.5 , UFPs, formaldehyde, TVOCs, and benzene but not for toluene. Meanwhile, the emission rate of PM 2.5 was also significantly influenced by ingredient weight, type of meat, and meat/vegetable ratio. Exhausting the range hood decreased the emission rates by approximately 58%, with a corresponding air change rate of 21.38/h for the kitchen room.

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...

CO2 Plant Extracts Reduce Cholesterol Oxidation in Fish Patties during Cooking and Storage.

Science.gov (United States)

Tarvainen, Marko; Quirin, Karl-Werner; Kallio, Heikki; Yang, Baoru

2016-12-28

Cholesterol oxidation products (COPs) in foods may pose risks for human health. Suitable antioxidants can reduce the formation of COPs in industrial products. Consumer awareness of food additives has brought a need for more natural alternatives. This is the first study on the effects of supercritical CO 2 extracts of rosemary, oregano, and an antimicrobial blend of seven herbs, tested at two levels (1 and 3 g/kg fish), against cholesterol oxidation in patties made of a widely consumed fish species, Atlantic salmon (Salmo salar), during baking and storage. Cholesterol oxidation was reduced by the extracts as indicated by lowered levels of 7α-hydroxycholesterol, 7β-hydroxycholesterol, and 7-ketocholesterol, which were quantified by GC-MS. The total amount of COPs was smaller in all of the cooked samples containing the plant extracts (<1 μg/g extracted fat) than in the cooked control (14 μg/g). Furthermore, the plant extracts exhibited protective effects also during cold storage for up to 14 days.

EFFECTS OF COOKED LENTILS ON GLYCEMIC CONTROL AND BLOOD LIPIDS OF PATIENTS WITH TYPE 2 DIABETES

Directory of Open Access Journals (Sweden)

Hamidreza Shams

2010-12-01

Full Text Available Abstract    INTRODUCTION: Diabetes control is one of the main conflict issues in diabetes management. Scientists, recently, recommend [increasing low glycemic index (LGI foods in dietary regimen. The effects of cooked lentil as a low glycemic index food on serum blood glucose and lipid profile among type 2 diabetic patients has been investigated in this study.    METHODS: In a randomized cross-over clinical trial which was performed on 30 patients with type II diabetes mellitus, subjects were randomly divided into 2 groups. Group A followed the normal diet and Group B followed normal diet with 50gm cooked lentil and 6gm canula oil substitute of 30gm bread and 20gm cheese. After  6 weeks, groups stopped their diets and put on wash out period for 3 weeks and later the  diets where switched between the them. Diet continued for another 6 weeks. Anthropometric measurements, dietary intakes, serum lipids and glucose levels were determined at the beginning and the end of each test period. Data were analyzed by Food Processor II and SPSS-13.    RESULTS: BMI, LDL_C, HDL_C, TG and serum Fructozamine were not significantly affected by dietary regimens. But Total cholesterol and fasting blood glucose decreased significantly in regimen containing lentil (P<0.05.    CONCLUSION: Consumption of cooked lentil as a LGI food in breakfast led to reduction of FBS and TC and improvement of glycemic control in type 2 diabetic patients.      Keywords: Diabetes Mellitus, Lentil, Lipid profiles, Blood glucose, Glycemic index, Clinical Trial.

BR2 Reactor: Irradiation of fuels

International Nuclear Information System (INIS)

Verwimp, A.

2005-01-01

Safe, reliable and economical operation of reactor fuels, both UO 2 and MOX types, requires in-pile testing and qualification up to high target burn-up levels. In-pile testing of advanced fuels for improved performance is also mandatory. The objectives of research performed at SCK-CEN are to perform Neutron irradiation of LWR (Light Water Reactor) fuels in the BR2 reactor under relevant operating and monitoring conditions, as specified by the experimenter's requirements and to improve the on-line measurements on the fuel rods themselves

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...

Approximation of personal exposure to fine particulate matters (PM2.5) during cooking using solid biomass fuels in the kitchens of rural West Bengal, India.

Science.gov (United States)

Nayek, Sukanta; Padhy, Pratap Kumar

2018-03-27

More than 85% of the rural Indian households use traditional solid biofuels (SBFs) for daily cooking. Burning of the easily available unprocessed solid fuels in inefficient earthen cooking stoves produce large quantities of particulate matters. Smaller particulates, especially with aerodynamic diameter of 2.5 μm or less (PM 2.5 ), largely generated during cooking, are considered to be health damaging in nature. In the present study, kitchen level exposure of women cooks to fine particulate matters during lunch preparation was assessed considering kitchen openness as surrogate to the ventilation condition. Two-way ANCOVA analysis considering meal quantity as a covariate revealed no significant interaction between the openness and the seasons explaining the variability of the personal exposure to the fine particulate matters in rural kitchen during cooking. Multiple linear regression analysis revealed the openness as the only significant predictor for personal exposure to the fine particulate matters. In the present study, the annual average fine particulate matter exposure concentration was found to be 974 μg m -3 .

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...

Kraft cooking of gamma irradiated wood, (1). Effect of alcohol additives on pre-irradiation

Energy Technology Data Exchange (ETDEWEB)

Inaba, M; Meshitsuka, G; Nakano, J [Tokyo Univ. (Japan). Faculty of Agriculture

1979-12-01

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.

Sensitivity of a Chemical Mass Balance model for PM2.5 to source profiles for differing styles of cooking

Science.gov (United States)

Abdullahi, K. L.; Delgado-Saborit, J. M.; Harrison, Roy M.

2018-04-01

Use of a Chemical Mass Balance model is one of the two most commonly used approaches to estimating atmospheric concentrations of cooking aerosol. Such models require the input of chemical profiles for each of the main sources contributing to particulate matter mass and there is appreciable evidence from the literature that not only the mass emission but also the chemical composition of particulate matter varies according to the food being prepared and the style of cooking. In this study, aerosol has been sampled in the laboratory from four different styles of cooking, i.e. Indian, Chinese, Western and African cooking. The chemical profiles of molecular markers have been quantified and are used individually within a Chemical Mass Balance model applied to air samples collected in a multi-ethnic area of Birmingham, UK. The model results give a source contribution estimate for cooking aerosol which is consistent with other comparable UK studies, but also shows a very low sensitivity of the model to the cooking aerosol profile utilised. A survey of local restaurants suggested a wide range of cooking styles taking place which may explain why no one profile gives an appreciably better fit in the CMB model.

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...

Effects of cooking and storage on residues of cyadox in chicken muscle.

Science.gov (United States)

Zhang, Yanling; Wang, Yulian; Huang, Lingli; Chen, Dongmei; Tao, Yanfei; Yuan, Zonghui

2005-12-14

The aim of this study was to investigate the depletion of residues of cyadox in chicken muscle over time. The heat stabilities of cyadox (CYX) and its two metabolites, 1,4-bisdesoxycyadox (BDCYX) and quinoxaline-2-carboxylic acid (QCA), in water, cooking oil, and as incurred residues in chicken muscle were investigated. CYX was shown to be unstable with a half-life of about 37.7 min in 100 degrees C water. In hot cooking oil at 180 degrees C, all three compounds were unstable. CYX decreased quickly and was not able to be detected after heating for 2 min. Diode-array analysis of CYX standard solution in cooking oil indicated that a portion of BDCYX was formed. The residues of CYX and BDCYX deteriorated rapidly in frozen storage, while that of QCA changed slowly. Muscles containing CYX residues were boiled, microwaved, or fried for the specified times. During boiling, CYX and BDCYX were reduced 94% and 81% in 10 min, respectively. During microwave cooking, CYX and BDCYX were reduced 54% and 47% in 2.5 min, respectively. During frying, CYX and BDCYX were reduced 86% and 76%, respectively. No significant reduction of QCA was found for the three cooking methods. The half-lives of CYX residues in cooked chicken muscles were estimated as follows: 2.22 min for CYX and 4.44 min for BDCYX by boiling; 6.66 min for CYX and 9.36 min for BDCYX by microwaving.

The risk of lung cancer among cooking adults: a meta-analysis of 23 observational studies.

Science.gov (United States)

Jia, Peng-Li; Zhang, Chao; Yu, Jia-Jie; Xu, Chang; Tang, Li; Sun, Xin

2018-02-01

Cooking has been regarded as a potential risk factor for lung cancer. We aim to investigate the evidence of cooking oil fume and risk of lung cancer. Medline and Embase were searched for eligible studies. We conducted a meta-analysis to summarize the evidences of case-control or cohort studies, with subgroup analysis for the potential discrepancy. Sensitivity analysis was employed to test the robustness. We included 23 observational studies, involving 9411 lung cancer cases. Our meta-analysis found that, for cooking female, the pooled OR of cooking oil fume exposure was 1.98 (95% CI 1.54, 2.54, I 2  = 79%, n = 15) among non-smoking population and 2.00 (95% CI 1.46, 2.74, I 2  = 75%, n = 10) among partly smoking population. For cooking males, the pooled OR of lung cancer was 1.15 (95% CI 0.71, 1.87; I 2  = 80%, n = 4). When sub grouped by ventilation condition, the pooled OR for poor ventilation was 1.20 (95% CI 1.10, 1.31, I 2  = 2%) compared to good ventilation. For different cooking methods, our results suggested that stir frying (OR = 1.89, 95% CI 1.23, 2.90; I 2  = 66%) was associated with increased risk of lung cancer while not for deep frying (OR = 1.41, 95% CI 0.87, 2.29; I 2  = 5%). Sensitivity analysis suggested our results were stable. Cooking oil fume is likely to be a risk factor for lung cancer for female, regardless of smoking status. Poor ventilation may increase the risk of lung cancer. Cooking methods may have different effect on lung cancer that deep frying may be healthier than stir frying.

Ageing management of the BR2 research reactor

International Nuclear Information System (INIS)

Verpoortem, J. R.; Van Dyck, S.

2014-01-01

At the Belgian nuclear research centre (SCK.CEN) several test reactors are operated. Among these, Belgian Reactor 2 (BR2) is the largest Material Test Reactor (MTR). This water-cooled, beryllium moderated reactor with a maximum thermal power of 100 MW became operational in 1962. Except for two major refurbishment campaigns of one year each, this reactor has been operated continuously over the past 50 years, with a frequency of 5-12 cycles per year. At present, BR2 is used for different research activities, the production of medical isotopes, the production of n-doped silicon and various training and education activities. (Author)

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.

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...

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.

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)

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.

Nutritional and chemical alteration of raw, irradiated and cooked chickpea (Cicer arietinum L.)

International Nuclear Information System (INIS)

Ferreira, Andrea C. Penati; Arthur, Valter; Brazzaca, Solange Guidolin Canniatti

2007-01-01

The work objective was analyzing the centesimal and mineral composition to verifying the alterations on the nutritional characteristics caused by the cooking process. Also were carried out analysis of the iron availability in vitro, protein digestibility in vitro and the profile of amino acids in the raw and cooked in the control and irradiated seeds (doses of 2 kGy, 4 kGy, 6 kGy, 8 kGy and 10 kGy). The results of the mineral analysis showed that only phosphorus decrease with cooking process and it decreased ash and carbohydrates available. In the control and in the doses of 4 kGy and 6 kGy the cooking has not influenced the digestibility of the protein, but the treatments that received radiation doses of 2 kGy, 8 kGy and 10 kGy were influenced. The cooked chickpea has shown better digestibility in higher doses of radiation although the treatments have shown low digestibility. The raw chickpea presented a better dialysis of iron in the control and in the doses 2 kGy and 4 kGy and the cooked chickpea presented improvement according to the increase of radiation doses. In relation to the essential amino acids, the chickpea has presented an adequate nutritional value, except for the methionine. (author)

Nutritional and chemical alteration of raw, irradiated and cooked chickpea (Cicer arietinum L.)

Energy Technology Data Exchange (ETDEWEB)

Ferreira, Andrea C. Penati; Arthur, Valter [Centro de Energia Nuclear na Agricultura (CENA/USP), Piracicaba, SP (Brazil)]. E-mails: andrea@dtr.com.br; acpferre@cena.usp.br; arthur@cena.usp.br; Brazzaca, Solange Guidolin Canniatti [Escola Superior de Agricultura Luis de Queiroz (ESALQ/USP), Piracicaba, SP (Brazil)]. E-mail: sgcbraza@esalq.usp.br

2007-07-01

The work objective was analyzing the centesimal and mineral composition to verifying the alterations on the nutritional characteristics caused by the cooking process. Also were carried out analysis of the iron availability in vitro, protein digestibility in vitro and the profile of amino acids in the raw and cooked in the control and irradiated seeds (doses of 2 kGy, 4 kGy, 6 kGy, 8 kGy and 10 kGy). The results of the mineral analysis showed that only phosphorus decrease with cooking process and it decreased ash and carbohydrates available. In the control and in the doses of 4 kGy and 6 kGy the cooking has not influenced the digestibility of the protein, but the treatments that received radiation doses of 2 kGy, 8 kGy and 10 kGy were influenced. The cooked chickpea has shown better digestibility in higher doses of radiation although the treatments have shown low digestibility. The raw chickpea presented a better dialysis of iron in the control and in the doses 2 kGy and 4 kGy and the cooked chickpea presented improvement according to the increase of radiation doses. In relation to the essential amino acids, the chickpea has presented an adequate nutritional value, except for the methionine. (author)

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....

Reactor theory and power reactors. 1. Calculational methods for reactors. 2. Reactor kinetics

International Nuclear Information System (INIS)

Henry, A.F.

1980-01-01

Various methods for calculation of neutron flux in power reactors are discussed. Some mathematical models used to describe transients in nuclear reactors and techniques for the reactor kinetics' relevant equations solution are also presented

CONCENTRATION AND RECOVERY OF PROTEIN FROM TUNA COOKING JUICE BY FORWARD OSMOSIS

Directory of Open Access Journals (Sweden)

KHONGNAKORN W.

2016-07-01

Full Text Available Tuna cooking processing plants generate large amount of cooking juice containing a significant content of protein. Recovery and concentrating process of this valuable compound together with a low energy consumption process are of interest regarding full utilization concept and green process approach. Forward osmosis (FO was employed in this work to recover and concentrate tuna cooking juice. FO process could increase the protein concentration up to 9% with an average permeate flux of 2.54 L/m2h. The permeate flux however tended to decrease as protein concentration increased due to the impact of osmotic pressure of the feed and fouling on the membrane surface. Since tuna cooking juice consists of protein and minerals, membrane analyses indicated that fouling was more severe compared to the fouling caused by standard bovine serum albumin pure protein. However, the presence of minerals rendered it a quicker and lower energy process by comparison. These results indicated that FO is a promising technique in the recovery and concentration of tuna cooking juice protein.

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…

Short term exposure to cooking fumes and pulmonary function

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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.

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)

The effect of different cooking procedures on microbiological and chemical quality characteristics of Tekirdağ meatballs.

Science.gov (United States)

Yilmaz, I; Yetim, H; Ockerman, H W

2002-08-01

In this research, the effects of different cooking processes (grilling, oven, and microwave cooking) on microbial flora and chemical composition of the raw and cooked meatballs as consumed in Tekirdağ were investigated. Microbial flora of the raw meatballs was as follows: total bacteria, 6.02 x 10(6) cfu/g; psychrophilic bacteria, 1.3 x 10(5) cfu/g; yeast and mould, 2.4 x 10(5) cfu/g; coliforms, 1.1 x 10(5) cfu/g; Escherichia coli, 1.0 x 10(2) cfu/g; total staphylococcae, 3.3 x 10(2) cfu/g; Staphylococcus aureus, 85 cfu/g. While Salmonella was found in only one sample, none of the samples contained Clostridium perfringens. The cooking processes clearly decreased the microbial flora (2-3 log cycles in grilling (71 degrees C) and oven-cooked (79 degrees C), 3-4 log cycles in microwave (97 degrees C) heating) of the meatballs. However, because of the crust formation and high moisture losses from the meatball surface in microwave heating, some sensorial defects were observed in the final product. Also, fat and moisture losses were higher in microwave cooking compared to the other cooking processes. In conclusion, it is advised to use slightly higher temperatures than used in the grilling or conventinal cooking procedures to increase microbial quality of the meatballs studied in this research.

BR2 reactor neutron beams

International Nuclear Information System (INIS)

Neve de Mevergnies, M.

1977-01-01

The use of reactor neutron beams is becoming increasingly more widespread for the study of some properties of condensed matter. It is mainly due to the unique properties of the ''thermal'' neutrons as regards wavelength, energy, magnetic moment and overall favorable ratio of scattering to absorption cross-sections. Besides these fundamental reasons, the impetus for using neutrons is also due to the existence of powerful research reactors (such as BR2) built mainly for nuclear engineering programs, but where a number of intense neutron beams are available at marginal cost. A brief introduction to the production of suitable neutron beams from a reactor is given. (author)

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

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.

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.

Effect of chard powder on colour and aroma formation in cooked sausages

Science.gov (United States)

Nasonova, V. V.; Tunieva, E. K.

2017-09-01

The use of nitrate-containing vegetable powders instead of sodium nitrite in meat products requires changes in technological production parameters in order to obtain traditional organoleptic characteristics in the finished products. The aim of this work was to study the effect of chard powder on colour and aroma formation in cooked sausages. Cooked sausage samples were: control with nitrite curing mixture; type 1 sausages with chard powder and ascorbic acid; type 2 sausages with chard powder and sodium ascorbate. To transform nitrate ions contained in the vegetable chard powder to nitrite ions using a denitrifying culture, preliminary thermal treatments were used: 30 and 60 min at 40±2°C, after which the sausages were cooked until a temperature of 72±2°C was achieved. The sausages were stored for 40 days at 0-6°C. When sausage meat was initially held at 40°C for 60 min, a homogenous pink colour formed in the sausages with the vegetable powder. The indicators of lightness, redness and yellowness in cooked sausages as well as the indicators of instrumental odour assessment did not differ significantly (p>0.05). The indicators of colour stability during storage were 1.1-3.0% higher in the sausages with the chard powder compared to the control. The mass fraction of sodium nitrite in the experimental sausages was 2.0-2.2 higher than in the control (p>0.05). As a result of cooked sausage storage, the differences in the sodium nitrite content in the control and types 1 and 2 sausages were similar. During storage, the mass fraction of sodium nitrite decreased in types 1 and 2 sausages by 55.6 and 54.8%, respectively (p<0.05). Cooked sausages with the chard powder contained 2.1-2.4 times more sodium nitrate than did control sausages (p<0.05). However, all tested sausage samples complied with legislative requirements in terms of their sodium nitrite and nitrate levels.

Cassava varietal screening for cooking quality: relationship between dry matter, starch content, mealiness and certain microscopic observations of the raw and cooked tuber

International Nuclear Information System (INIS)

Safo-Kantanka, O.; Owusu-Nipah, J.

1992-01-01

Thirteen cassava (Manihot esculenta L Crantz) varieties from three successive annual harvests were screened for the mealiness of the cooked tuber, and the elasticity and smoothness of the pounded paste. Six were selected for further studies based on their mealiness and the starch and dry matter contents were determined. The diameter of the starch granules of the selected varieties and those of an irradiated M1V2 population were measured. Microscopic examinations of the raw and cooked cells of the irradiated M1V2 population were made. Correlations among all the parameters were studied. Varietal and seasonal differences in cooking quality were observed. There was no consistent relationship between mealiness of the boiled tuber and the elasticity and smoothness of the pounded paste. Varieties that were mealy were high in dry matter and starch content. The starch granules of mealy varieties were larger than those of nonmealy ones. There were no differences between mealy and non-mealy varieties in the arrangement of the cells or ‘cell condition’, of the raw tubers. However, the cells of the cooked tubers were held less cohesively, ie there was more ‘cell disorganisation’, in mealy varieties than in non-mealy ones

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.

Fission product release from SLOWPOKE-2 reactors

Energy Technology Data Exchange (ETDEWEB)

Harnden-Gillis, A M.C. [Queen` s Univ., Kingston, ON (Canada). Dept. of Physics

1994-12-31

Increasing radiation fields at several SLOWPOKE-2 reactors fuelled with highly enriched uranium aluminum alloy fuel have begun to interfere with the daily operation of these reactors. To investigate this phenomenon, samples of reactor container water and gas from the headspace were obtained at four SLOWPOKE-2 reactor facilities and examined by gamma ray spectroscopy methods. These radiation fields are due to the circulation of fission products within the reactor container vessel. The most likely source of the fission product release is an area of uranium-bearing material exposed to the coolant at the end weld line which originated at the time of fuel fabrication. The results of this study are compared with observations from an underwater visual examination of one core and the metallographic examination of archived fuel elements. 19 refs., 4 tabs., 8 figs.

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.

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.

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

Stability of vitamin D in foodstuffs during cooking.

Science.gov (United States)

Jakobsen, Jette; Knuthsen, Pia

2014-04-01

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 40 min 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 retention (86-88%). For bread baked, as recommended in the recipe, the retention of vitamin D3 in rye bread at 69% was lower than the retention in wheat bread at 85%. A similar observation was made for vitamin D2, although the retention was slightly higher, 73% and 89%. No difference between retention 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 into account in future calculations of dietary intake of vitamin D. Copyright © 2013 Elsevier Ltd. All rights reserved.

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...

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.

Effects of Short-Term Presalting and Salt Level on the Development of Pink Color in Cooked Chicken Breasts

OpenAIRE

Jeong, Jong Youn

2017-01-01

The objective of this study was to determine the effects of short-term presalting on pink color and pigment characteristics in ground chicken breasts after cooking. Four salt levels (0%, 1%, 2%, and 3%) were presalted and stored for 0 and 3 d prior to cooking. Cooking yield was increased as salt level was increased. However, no significant differences in pH values or oxidation reduction potential (ORP) of cooked chicken breasts were observed. Cooked products with more than 2% of salt level ha...

Effects of salting processes and time on the chemical composition, textural properties, and microstructure of cooked duck egg.

Science.gov (United States)

Kaewmanee, Thammarat; Benjakul, Soottawat; Visessanguan, Wonnop

2011-03-01

Chemical composition, textural properties, and microstructure of cooked duck egg salted by 2 methods (coating and immersing) were determined during 4 wk of salting. As the salting time increased, moisture content increased and salt content decreased for both cooked salted egg white and yolk. Oil exudation of cooked yolk and expressible water content of cooked egg white obtained from both salting methods increased as salting proceeded (P cooking, oil exudation accompanied by the solubilized pigments, especially at the outer layer of yolk, was obtained. At week 3 of salting, egg yolk from coating method had the higher egg exudation than that from immersing method. As the salting times increased, the lower hardness, springiness, gumminess, chewiness, and resilience with higher adhesiveness and cohesiveness were generally found in cooked salted egg white (P cooked yolk increased continuously and reached the maximum at week 2 and 2 to 3 for immersing and coating method (P egg after heating, compared with the fresh counterpart. As visualized by scanning electron microscope, gel of cooked salted egg white was coagulum type with larger voids. Salting methods determined oil exudation in egg yolk and texture profile of egg white gel after cooking; however, those attributes were also governed by the salting time. Salted duck egg can be made by 2 methods (coating and immersing) affecting the characteristic of salted egg white and yolk after cooking. Desirable cooked salted egg having the red yolk with hardness and high oil exudation could be obtained when salting was carried out for 3 and 4 wk for immersing and coating method, respectively.

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...

A longitudinal study of resolution of allergy to well-cooked and uncooked egg.

Science.gov (United States)

Clark, A; Islam, S; King, Y; Deighton, J; Szun, S; Anagnostou, K; Ewan, P

2011-05-01

Egg allergy is common and although resolution to uncooked egg has been demonstrated, there is lack of evidence to guide reintroduction of well-cooked egg. To examine the rate of resolution to well-cooked, compared with uncooked egg in children, and safety of egg challenges. A longitudinal study of egg-allergic children from 2004 to 2010, who underwent challenge with well-cooked and if negative, uncooked egg. Participants underwent repeat annual challenges and egg-specific IgE measurement. One hundred and eighty-one open egg challenges were performed in 95 children whose median age of allergy onset was 12 months. Fifty-three of 95 (56%) had at least one annual repeat challenge. Pre-study historical reactions occurred to baked egg in five (5%), lightly cooked in 58 (61%) and uncooked in nine (9%); respiratory reactions occurred in 11 (12%) and seven (7%) had anaphylaxis; adrenaline was used during five reactions. There were 77 well-cooked and 104 uncooked egg challenges. Tolerance was gained twice as rapidly to well-cooked than uncooked egg (median 5.6 vs. 10.3 years; Pcooked egg at 3 years and 2/3 at 6 years. Of 28/77 (37%) positive well-cooked egg challenges, 65% had cutaneous symptoms, 68% gastrointestinal and 39% rhinitis, with no other respiratory reactions. Adrenaline was not required. CONCLUSIONS AND CLINICAL RELEVANCE RESOLUTION: of egg allergy takes place over many years, with children outgrowing allergy to well-cooked egg approximately twice as quickly as they outgrow allergy to uncooked egg. There were no severe reactions to well-cooked egg challenge, and adrenaline was not required. Our data support initiation of home reintroduction of well-cooked egg from 2 to 3 years of age in children with previous mild reactions and no asthma. Resolution continues to occur in older children, so that despite an earlier positive challenge, attempts at reintroduction should be continued. © 2011 Blackwell Publishing Ltd.

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

Socioeconomic impacts of nuclear generating stations: D. C. Cook case study. Technical report 1 Oct 78-4 Jan 82

International Nuclear Information System (INIS)

Branch, K.

1982-07-01

The report documents a case study of the socioeconomic impacts of the construction and operation of the D. C. Cook nuclear power station. It is part of a major post-licensing study of the socioeconomic impacts at twelve nuclear power stations. The case study covers the period beginning with the announcement of plans to construct the reactor and ending in the period, 1980-81. The case study deals with changes in the economy, population, settlement patterns and housing, local government and public services, social structure, and public response in the study area during the construction/operation of the reactor. A regional modeling approach is used to trace the impact of construction/operation on the local economy, labor market, and housing market. Emphasis in the study is on the attribution of socioeconomic impacts to the reactor or other causal factors. As part of the study of local public response to the construction/operation of the reactor, the effects of the Three Mile Island accident are examined

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.

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.

Pressurized water reactor simulator. Workshop material. 2. ed

International Nuclear Information System (INIS)

2005-01-01

The International Atomic Energy Agency (IAEA) has established an activity in nuclear reactor simulation computer programs to assist its Member States in education. The objective is to provide, for a variety of advanced reactor types, insight and practice in their operational characteristics and their response to perturbations and accident situations. To achieve this, the IAEA arranges for the development and distribution of simulation programs and educational material and sponsors courses and workshops. The workshops are in two parts: techniques and tools for reactor simulator development. And the use of reactor simulators in education. Workshop material for the first part is covered in the IAEA Training Course Series No. 12, 'Reactor Simulator Development' (2001). Course material for workshops using a WWER- 1000 reactor department simulator from the Moscow Engineering and Physics Institute, the Russian Federation is presented in the IAEA Training Course Series No. 21, 2nd edition, 'WWER-1000 Reactor Simulator' (2005). Course material for workshops using a boiling water reactor simulator developed for the IAEA by Cassiopeia Technologies Incorporated of Canada (CTI) is presented in the IAEA publication: Training Course Series No.23, 2nd edition, 'Boiling Water Reactor Simulator' (2005). This report consists of course material for workshops using a pressurized water reactor simulator

Heterocyclic amines content of meat and fish cooked by Brazilian methods

OpenAIRE

Iwasaki, Motoki; Kataoka, Hiroyuki; Ishihara, Junko; Takachi, Ribeka; Hamada, Gerson Shigeaki; Sharma, Sangita; Le Marchand, Loïc; Tsugane, Shoichiro

2010-01-01

Heterocyclic amine (HCA) concentrations were measured in meat and fish samples cooked by pan-frying, grilling and churrasco (Brazilian barbecue) to various levels of doneness in accordance with the cooking methods most commonly used in Brazil. HCAs were extracted by the Blue-rayon absorption method and measured by liquid chromatography–mass spectrometry. 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), and 2-amino-3,4,8-trimethylim...

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

Discussion map and cooking classes: testing the effectiveness of teaching food safety to immigrants and refugees.

Science.gov (United States)

Gold, Abby; Yu, Nan; Buro, Brandy; Garden-Robinson, Julie

2014-01-01

To evaluate the effectiveness of a food safety map as an educational method with English language learners. English language learner community members (n = 73) were assigned randomly to participate in 1 of 3 experimental conditions: food safety map, cooking class, and control. Participants in the food safety map and cooking class conditions completed a pre-education demographic and cooking history questionnaire, a post-education knowledge and intention questionnaire, and a 2-week post-cooking and food safety habits assessment. Participants in the control group received no educational training but completed the pre- and 2-week post-education assessments. The cooking class and the map class were both effective in increasing food safety knowledge. Specifically, by comparing with the control group, they significantly increased participants' knowledge of safely cooking large meat (χ² [df = 2, n = 66] = 40.87; P effects on boosting food safety behavioral intention (measured right after the class). The data collected 2 weeks after the classes suggested that individuals who took the classes followed the suggested food behaviors more closely than those in the control group (P < .01). The food safety map is simple to use and prepare, beneficial for oral and visual learners, and inexpensive. Compared with a food safety cooking class, the map produces similar learning and behavioral outcomes. Copyright © 2014 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

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...

The addition of pineapple flesh and pineapple peels extracts to increase the quality of used cooking oil

Science.gov (United States)

Kusumawardani, R.; Hasanah, N.; Sukemi

2018-04-01

In Indonesia, reuse of cooking oil is high and common. Heating process and reuse of the cooking oil causes a change in its chemical constituents and decrease its qualities. This research aimed to investigate the addition of pineapple flesh extract (PFE) and pineapple peel extract (PPE) on the increment of the quality of oxidized (used) cooking oil. The cooking oil has been used three times. Treatment was done by mixing the used cooking oil with the extract (2:1) at 50°C. Peroxide value, FFA and iodine number of treated and untreated used cooking oils were measured by using titration method. The result showed that the treatment could increase the quality of the used cooking oils. PPE was better than PFE to increase the quality of the used cooking oil.

Role of Chinese cooking emissions on ambient air quality and human health.

Science.gov (United States)

Wang, Lina; Xiang, Zhiyuan; Stevanovic, Svetlana; Ristovski, Zoran; Salimi, Farhad; Gao, Jun; Wang, Hongli; Li, Li

2017-07-01

Chinese-style cooking often involves volatilization of oils which can potentially produce a large number of pollutants, which have adverse impact on environment and human health. Therefore, we have reviewed 75 published studies associated with research topic among Mainland China, Hong Kong and Taiwan, involving studies on the roles of food ingredients and oil type, cooking style impacting on generated pollutants, and human health. The highest concentration occurred including: 1) when peat, wood, and raw coal were used in stoves; 2) olive oil was adopted; 3) cooking with high temperatures; and 4) without cleaning technology. We conclude that PM concentrations for cooking emissions were between 0.14 and 24.46mg/cm 3 . VOC concentrations varied from 0.35 to 3.41mg/m 3 . Barbeque produced the greatest mass concentrations compared to Sichuan cuisine, canteen and other restaurants. The PAHs concentration emitted from the exhaust stacks, dining area and kitchen ranged from 0.0175μg/m 3 to 83μg/m 3 . The largest amount of gaseous pollutants emitted was recorded during incomplete combustion of fuel or when a low combustion efficiency (CO2/ (CO+CO2)<0.5) was observed. The variation range was 6.27-228.89mg/m 3 , 0.16-0.80mg/m 3 , 0.69-4.33mg/m3, 0.70-21.70mg/m 3 for CO, CO 2 , NO 2 and SO 2 respectively. In regards to the toxicity and exposure, current findings concluded that both the dose and exposure time are significant factors to be considered. Scientific research in this area has been mainly driven by comparison among emissions from various ingredients and cooking techniques. There is still a need for more comprehensive studies to fully characterise the cooking emissions including their physical and chemical transformations which is crucial for accurate estimation of their impacts on the environment and human health. Copyright © 2017 Elsevier B.V. All rights reserved.

Characteristics of PAHs from deep-frying and frying cooking fumes.

Science.gov (United States)

Yao, Zhiliang; Li, Jing; Wu, Bobo; Hao, Xuewei; Yin, Yong; Jiang, Xi

2015-10-01

Cooking fumes are an important indoor source of polycyclic aromatic hydrocarbons (PAHs). Because indoor pollution has a more substantial impact on human health than outdoor pollution, PAHs from cooking fumes have drawn considerable attention. In this study, 16 PAHs emitted through deep-frying and frying methods using rapeseed, soybean, peanut, and olive oil were examined under a laboratory fume hood. Controlled experiments were conducted to collect gas- and particulate-phase PAHs emitted from the cooking oil fumes, and PAH concentrations were quantified via high-performance liquid chromatography (HPLC). The results show that deep-frying methods generate more PAHs and benzo[a]pyrene (B[a]P) (1.3 and 10.9 times, respectively) because they consume greater volumes of edible oil and involve higher oil temperatures relative to those of frying methods. In addition, the total B[a]Peq concentration of deep-frying is 2.2-fold larger than that of frying. Regarding the four types of edible oils studied, rapeseed oil produced more PAH emission than the other three oil varieties. For all of the cooking tests, three- and four-ringed PAHs were the main PAH components regardless of the food and oil used. Concerning the PAH partition between gas and particulate phase, the gaseous compounds accounted for 59-96 % of the total. Meanwhile, the particulate fraction was richer of high molecular weight PAHs (five-six rings). Deep-frying and frying were confirmed as important sources of PAH pollution in internal environments. The results of this study provide additional insights into the polluting features of PAHs produced via cooking activities in indoor environments.

Advances in Reactor Physics, Mathematics and Computation. Volume 2

Energy Technology Data Exchange (ETDEWEB)

1987-01-01

These proceedings of the international topical meeting on advances in reactor physics, mathematics and computation, Volume 2, are divided into 7 sessions bearing on: - session 7: Deterministic transport methods 1 (7 conferences), - session 8: Interpretation and analysis of reactor instrumentation (6 conferences), - session 9: High speed computing applied to reactor operations (5 conferences), - session 10: Diffusion theory and kinetics (7 conferences), - session 11: Fast reactor design, validation and operating experience (8 conferences), - session 12: Deterministic transport methods 2 (7 conferences), - session 13: Application of expert systems to physical aspects of reactor design and operation.

Transfer of Campylobacter jejuni from raw to cooked chicken via wood and plastic cutting boards.

Science.gov (United States)

Tang, J Y H; Nishibuchi, M; Nakaguchi, Y; Ghazali, F M; Saleha, A A; Son, R

2011-06-01

We quantified Campylobacter jejuni transferred from naturally contaminated raw chicken fillets and skins to similar cooked chicken parts via standard rubberwood (RW) and polyethylene cutting boards (PE). RW and PE cutting boards (2.5 × 2.5 cm(2)) were constructed. RW surfaces were smooth and even, whereas PE was uneven. Scoring with scalpel blades produced crevices on RW and flaked patches on the PE boards. Raw chicken breast fillets or skin pieces (10 g) naturally contaminated with Camp. jejuni were used to contaminate the cutting boards (6.25 cm(2)). These were then briefly covered with pieces of cooked chicken. Campylobacter jejuni on raw chicken, the boards, and cooked chicken pieces were counted using a combined most-probable-number (MPN)-PCR method. The type of cutting board (RW, PE; unscored and scored) and temperature of cooked chicken fillets and skins were examined. Unscored PE and RW boards were not significantly different in regards to the mean transfer of Camp. jejuni from raw samples to the boards. The mean transfer of Camp. jejuni from scored RW was significantly higher than from scored PE. When the chicken fillets were held at room temperature, the mean transfer of Camp. jejuni from scored RW and PE was found to be 44.9 and 40.3%, respectively.   RW and PE cutting boards are potential vehicles for Camp. jejuni to contaminate cooked chicken. Although cooked chicken maintained at high temperatures reduced cross-contamination via contaminated boards, a risk was still present. Contamination of cooked chicken by Camp. jejuni from raw chicken via a cutting board is influenced by features of the board (material, changes caused by scoring) and chicken (types of chicken parts and temperature of the cooked chicken). © 2011 The Authors. Letters in Applied Microbiology © 2011 The Society for Applied Microbiology.

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.

21 CFR Appendix D to Part 101 - Nutrition Facts for Cooked Fish

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Nutrition Facts for Cooked Fish D Appendix D to Part 101 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES... for Cooked Fish ER17AU06.009 [71 FR 47439, Aug. 17, 2006] ...

Effect of different cooking methods on total phenolic contents and antioxidant activities of four Boletus mushrooms.

Science.gov (United States)

Sun, Liping; Bai, Xue; Zhuang, Yongliang

2014-11-01

The influences of cooking methods (steaming, pressure-cooking, microwaving, frying and boiling) on total phenolic contents and antioxidant activities of fruit body of Boletus mushrooms (B. aereus, B. badius, B. pinophilus and B. edulis) have been evaluated. The results showed that microwaving was better in retention of total phenolics than other cooking methods, while boiling significantly decreased the contents of total phenolics in samples under study. Effects of different cooking methods on phenolic acids profiles of Boletus mushrooms showed varieties with both the species of mushroom and the cooking method. Effects of cooking treatments on antioxidant activities of Boletus mushrooms were evaluated by in vitro assays of hydroxyl radical (OH·) -scavenging activity, reducing power and 1, 1-diphenyl-2-picrylhydrazyl radicals (DPPH·) -scavenging activity. Results indicated the changes of antioxidant activities of four Boletus mushrooms were different in five cooking methods. This study could provide some information to encourage food industry to recommend particular cooking methods.

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 ...

The acceptance of gamma irradiated pre-cooked processed chicken meat products

International Nuclear Information System (INIS)

Seri Chempaka Mohd Yusof; Muhamad Lebai Juri; Foziah Ali; Salahbiah Abdul Majida; Mariani Deraman; Ros Anita Ahmad Ramli; Rohaizah Ahmad; Zainab Harun; Abdul Salam Babji

2009-01-01

A study was carried out to determine suitable dose, microbiological counts including pathogens and sensory evaluation of pre-cooked chicken meat products in assessing the acceptability of irradiated pre-cooked chicken meat products. Packed pre-cooked chicken sausages and burger samples (sealed individually in plastic-polyethylene pouches) were irradiated at the following doses: 2.5 kGy, 3.5 kGy and 5.5 kGy using 60 Co gamma irradiation at MINTec-Sinagama. Acceptability of the sausages was determined through sensory evaluation by 30 members of untrained panelists comprising staff of Malaysian Nuclear Agency. A 5-points hedonic rating scale was used. The attributes evaluated were taste, texture, chewiness, juiciness, aroma, colour, shape and overall acceptance. Samples irradiated with dose of 5.5 kGy were the most acceptable, followed by samples irradiated at 3.5 kGy and 10 kGy. Irradiation at doses up to 3.5 kGy render undetectable microorganisms/fungi and pathogens (faecal coliforms, Salmonella sp., Escherichia coli and Staphylococcus aureus) in pre-cooked chicken sausages, and doses up to 5.5 kGy for pre-cooked chicken burgers

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.

A quantitative performance assessment of improved cooking stoves and traditional three-stone-fire stoves using a two-pot test design in Chamwino, Dodoma, Tanzania

Science.gov (United States)

Hafner, J.; Uckert, G.; Graef, F.; Hoffmann, H.; Kimaro, A. A.; Sererya, O.; Sieber, S.

2018-02-01

In Tanzania, a majority of rural residents cook using firewood-based three-stone-fire stoves. In this study, quantitative performance differences between technologically advanced improved cooking stoves and three-stone-fire stoves are analysed. We test the performance of improved cooking stoves and three-stone-fire stoves using local cooks, foods, and fuels, in the semi-arid region of Dodoma in Tanzania. We used the cooking protocol of the Controlled Cooking Test following a two-pot test design. The findings of the study suggest that improved cooking stoves use less firewood and less time than three-stone-fire stoves to conduct a predefined cooking task. In total, 40 households were assessed and ask to complete two different cooking tasks: (1) a fast cooking meal (rice and vegetables) and (2) a slow cooking meal (beans and rice). For cooking task 1, the results show a significant reduction in firewood consumption of 37.1% by improved cooking stoves compared to traditional three-stone-fire stoves; for cooking task 2 a reduction of 15.6% is found. In addition, it was found that the time needed to conduct cooking tasks 1 and 2 was significantly reduced by 26.8% and 22.8% respectively, when improved cooking stoves were used instead of three-stone-fire-stoves. We observed that the villagers altered the initial improved cooking stove design, resulting in the so-called modified improved cooking stove. In an additional Controlled Cooking Test, we conducted cooking task 3: a very fast cooking meal (maize flour and vegetables) within 32 households. Significant changes between the initial and modified improved cooking stoves regarding firewood and time consumption were not detected. However, analyses show that both firewood and time consumption during cooking was reduced when large amounts (for 6-7 household members) of food were prepared instead of small amounts (for 2-3 household members).

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.

Cooking methods and the formation of PhIP (2-Amino, 1-methyl, 6-phenylimidazo[4,5-b] pyridine) in the crust of the habitually consumed meat in Argentina.

Science.gov (United States)

Reartes, Gabriela Angelina; Di Paola Naranjo, Romina Daniela; Eynard, Aldo Renato; Muñoz, Sonia Edith

2016-06-01

Content of carcinogenic molecules like, 2-Amino, 1-methyl, 6-phenylimidazo[4,5-b] pyridine in meals is one of the main mutagenic substances formed during meat cooking, and it can be used as a dietary exposure marker. Our objective was to estimate the amount of PhIP consumed from habitual Argentinean diet, rich in red meats, comparing different cooking procedures and meat type. Samples (n = 240) of lean and fatty beef, chicken, pork, and fish were cooked using different methods: griddle, grill, sauté pan, and oven. Samples were: Overcooked, or cooked with a microbiologically suitable or "healthy technique" (HT). The PhIP was determined by HPLC-MS. Meats cooked using HT formed little crust amounts and PhIP was below the detection levels. In overcooked meats, large amounts of crust were formed in lean meats, fatty beef, fatty chicken and baked pork. PhIP was measured in lean meats sauted or cooked on a griddle, a method reaching temperatures until 250 °C.It was estimated that Argentine people eats about 12,268.0 ng/day of PhIP being these values above those tolerated limits for total dietary heterocyclic amines in some developed countries. Hence, cooking small meat portions, at medium temperature, avoiding prolonged cooking and preferring baked lean meats could be recommended as a healthier habit. Copyright © 2016. Published by Elsevier Ltd.

Characterization of changes of lignin structure in the processes of cooking with solid alkali and different active oxygen.

Science.gov (United States)

Yang, Qiulin; Shi, Jianbin; Lin, Lu; Peng, Lincai; Zhuang, Junping

2012-11-01

The cooking with solid alkali and active oxygen has a high selectivity for delignification. In the present work, the O(2) and H(2)O(2) were separately combined with MgO used in cornstalk cooking for investigating their effects on delignification. After cooking, the lignins in raw material, pulp, and yellow liquor were all characterized by HSQC NMR. The results showed that the syringyl (S/S'/S″) units and β-O-4' (A/A'/A″) structures had different reactivity in the cooking with MgO and H(2)O(2) due to their different structures on side-chains. Whereas the syringyl (S/S'/S″) units could be completely decomposed when the MgO and O(2) were used, and the β-O-4' (A/A'/A″) structures could be partly degraded. A novel structure G' unit with a carbonyl group was only generated in the cooking with MgO and O(2). In addition, the H unit, non-phenolic β-β' (B) and β-5' (C) structures were all stable in both of the two cooking processes. Crown Copyright © 2012. Published by Elsevier Ltd. All rights reserved.

Design concepts for the reactor protection and control process instrumentation digital upgrade project at the Donald C. Cook Nuclear Plant units 1 and 2

International Nuclear Information System (INIS)

Carruth, R.C.; Sotos, W.G.

1996-01-01

As the nation's nuclear power plants age, the need to consider upgrading of their electronic protection and control systems becomes more urgent. Hardware obsolescence and mechanical wear out resulting from frequent calibration and surveillance play a major role in defining their useful life. At Cook Nuclear Plant, a decision was made to replace a major portion of the plant's protection and control systems with newer technology. This paper describes the engineering processes involved in this successful upgrade and explains the basis for many decisions made while performing the digital upgrade

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

Energy efficient measures to reduce PM2,5 emissions due to cooking

NARCIS (Netherlands)

Jacobs, P.; Cornelissen, H.J.M.; Borsboom, W.A.

2016-01-01

Laboratory tests with heating olive oil in kitchens suggest that the current building regulation in the Netherlands for kitchen exhaust is inadequate to directly address cooking fumes. Due to building traditions, for motor less cooker hoods often only 50% of the available capacity of the mechanical

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.

Validation of a combi oven cooking method for preparation of chicken breast meat for quality assessment.

Science.gov (United States)

Zhuang, H; Savage, E M

2008-10-01

Quality assessment results of cooked meat can be significantly affected by sample preparation with different cooking techniques. A combi oven is a relatively new cooking technique in the U.S. market. However, there was a lack of published data about its effect on quality measurements of chicken meat. Broiler breast fillets deboned at 24-h postmortem were cooked with one of the 3 methods to the core temperature of 80 degrees C. Cooking methods were evaluated based on cooking operation requirements, sensory profiles, Warner-Bratzler (WB) shear and cooking loss. Our results show that the average cooking time for the combi oven was 17 min compared with 31 min for the commercial oven method and 16 min for the hot water method. The combi oven did not result in a significant difference in the WB shear force values, although the cooking loss of the combi oven samples was significantly lower than the commercial oven and hot water samples. Sensory profiles of the combi oven samples did not significantly differ from those of the commercial oven and hot water samples. These results demonstrate that combi oven cooking did not significantly affect sensory profiles and WB shear force measurements of chicken breast muscle compared to the other 2 cooking methods. The combi oven method appears to be an acceptable alternative for preparing chicken breast fillets in a quality assessment.

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.

Effect of Protein-Based Edible Coating from Red Snapper (Lutjanus sp.) Surimi on Cooked Shrimp

Science.gov (United States)

Rostini, I.; Ibrahim, B.; Trilaksani, W.

2018-02-01

Surimi can be used as a raw material for making protein based edible coating to protect cooked shrimp color. The purpose of this study was to determine consumers preference level on cooked shrimp which coated by surimi edible coating from red snapper and to know the microscopic visualization of edible coating layer on cooked shrimp. The treatments for surimi edible coating were without and added by sappan wood (Caesalpinia sappan Linn) extract. Application of surimi edible coating on cooked shrimp was comprised methods (1) boiled then coated and (2) coated then boiled. Edible coating made from surimi with various concentrations which were 2, 6, 10 and 14% of distillated water. The analysis were done using hedonic test and microscopic observation with microscope photographs. Effect of surimi edible coating on cooked shrimp based on the hedonic and colour test results showed that the 14% surimi concentration, added by sappan wood (Caesalpinia sappan Linn) extract on edible coating was the most preferable by panellist and giving the highest shrimp colour. The edible coating surimi application on cooked shrimp which gave the best result was processed by boiling followed by coating.

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 ...

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.)

Effect of NiO/SiO2 on thermo-chemical conversion of waste cooking oil to hydrocarbons

Directory of Open Access Journals (Sweden)

J. Sani

2017-05-01

Full Text Available Increase in organic waste generation, dwindling nature of global oil reserves coupled with environmental challenges caused by waste oil disposal and burning of fossil fuels necessitated the need for alternative energy resources. Waste cooking oil obtained from the frying fish outlet was analyzed for its physicochemical properties using ASTM D-975 methods. Acid and Iodine values of the oil were 30.43 ± 0.32 mgKOH/g and 57.08 ± 0.43 mgI2/100 g respectively. Thermo-chemical conversion of the oil using NiO/SiO2 at different reaction conditions (pressure, temperature, and catalyst concentration at a residence time of 3 h yielded 33.63% hydrocarbons. Hydro-catalytic pyrolysis of waste cooking oil at 400 °C, H2 pressure of 15 bars, and catalyst to oil ratio of 0.25 g/100 cm3 resulted in highest hydrocarbon yield (41.98%. The fuel properties of the product were: cetane number (71.16, high heating value (41.43 MJ/kg, kinematic viscosity (2.01 mm2/s, density (0.94 g/ml, saponification value (185.1 ± 3.96 mgKOH/g, and iodine value (20.57 ± 0.20 I2/100 g respectively. These results show that the NiO/SiO2 could be a suitable catalyst for conversion of waste vegetable oil to hydrocarbons. Keywords: Energy, Chemical engineering

Type of adsorbent and column height in adsorption process of used cooking oil

Science.gov (United States)

Hasnelly, Hervelly, Taufik, Yusman; Melany, Ivo Nila

2015-12-01

The purpose of this research was to find out the best adsorbent and column height that can adsorb color and soluble impurities substances in used cooking oil. This research was meant for knowledge development of refined cooking oil technology. The used of this research was giving out information on the recycling process of used cooking oil. Research design used 2 × 2 factorial pattern in randomized group design with 6 repetitions. The first factor is adsorbent type (J) that consist of activated carbon (J1) and Zeolit (J2). The second factor is column height (K) with variations of 15 cm (k1) and 20 cm (k2). Chemical analysis parameter are free fatty acid, water content and saponification value. Physical parameter measurement was done on color with Hunter Lab system analysis and viscosity using viscometer method. Chemical analysis result of preliminary research on used cooking oil showed water content of 1,9%, free fatty acid 1,58%, saponification value 130,79 mg KOH/g oil, viscosity 0,6 d Pas and color with L value of -27,60, a value 1,04 and b value 1,54. Result on main research showed that adsorbent type only gave effect on water content whereas column height and its interaction was not gave significant effect on water content. Interaction between adsorbent type (J) and column height (K) gave significant effect to free fatty acid, saponification value, viscosity and color for L, a and b value of recycled cooking oil.

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.

Reduction of cooking oil fume exposure following an engineering intervention in Chinese restaurants.

Science.gov (United States)

Pan, Chih-Hong; Shih, Tung-Sheng; Chen, Chiou-Jong; Hsu, Jin-Huei; Wang, Shun-Chih; Huang, Chien-Ping; Kuo, Ching-Tang; Wu, Kuen-Yuh; Hu, Howard; Chan, Chang-Chuan

2011-01-01

A new engineering intervention measure, an embracing air curtain device (EACD), was used to increase the capture efficiency of cooker hoods and reduce cooking oil fume (COF) exposure in Chinese restaurants. An EACD was installed in six Chinese restaurants where the cooks complained of COF exposure. Before- and after-installation measurements were taken to compare changes in particulate matter (PM) and polycyclic aromatic hydrocarbons (PAHs) in kitchen air, and changes in levels of urinary 8-hydroxy-2'-deoxyguanosine (8-OHdG) and malondialdehyde (MDA). The association between PM and PAHs in air and 8-OHdG and MDA in urine was evaluated by linear mixed-effects regression analysis. Results showed that geometric mean kitchen air levels of PM(10), PM(2.5), PM(1.0) and total particulate PAHs were significantly reduced after the EACDs were introduced. Urinary levels of 8-OHdG and MDA in cooks were also significantly lower after EACD instalment. PM(2.5), PM(1.0) and benzo(a)pyrene (BaP) levels were positively associated with urinary 8-OHdG levels after adjusting for key personal covariates. Urinary MDA levels in cooks were also positively associated with BaP levels after adjusting for key personal covariates. This study demonstrates that the EACD is effective for reducing COF and oxidative stress levels in cooks working in Chinese kitchens.

Neutron transport. Physics and calculation of nuclear reactors with applications to pressurized water reactors and fast neutron reactors. 2 ed.

International Nuclear Information System (INIS)

Bussac, J.; Reuss, P.

1985-01-01

This book presents the main physical bases of neutron theory and nuclear reactor calculation. 1) Interactions of neutrons with matter and basic principles of neutron transport; 2) Neutron transport in homogeneous medium and the neutron field: kinetic behaviour, slowing-down, resonance absorption, diffusion equation, processing methods; 3) Theory of a reactor constituted with homogeneous zones: critical condition, kinetics, separation of variables, calculation and neutron balance of the fundamental mode, one-group and multigroup theories; 4) Study of heterogeneous cell lattices: fast fission factor, resonance absorption, thermal output factor, diffusion coefficient, computer codes; 5) Operation and control of reactors: perturbation theory, reactivity, fuel properties evolution, poisoning by fission products, calculation of a reactor and fuel management; 6) Study of some types of reactors: PWR and fast breeder reactors, the main reactor types of the present French program [fr

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...

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...

Energy and emissions characterization of an eco-efficient biomass cook stove at different altitudes

International Nuclear Information System (INIS)

Pérez-Bayer, Juan F.; Graciano-Bustamante, Diana S.; Gómez-Betancur, José A.

2013-01-01

Around 2.5 billion people depend on wood as their main fuel for heating and cooking.In this work is studied the effect of altitude (678 and 1976 meters above sea level) on energy performance and emissions of an improved wood stove under standardized cooking tests. The experiments were carried out under the Water Boiling (WBT) and Controlled Cooking (CCT) Tests. The efficiency decreased about 24 % with increasing altitude in WBT, and specific fuel consumption increased 27.3 % due to the air density changes. Regarding the controlled cooking test, the specific fuel consumption and specific emissions increased by 15.3 % and 16 %, respectively. It is highlighted that altitude significantly affects the 'Plancha' wood stove behavior. Specific emissions increased at higher altitudes, so it is necessary to redesign wood stoves according to their geographical location in order to optimize the cooking process. (author)

Assessment of carotenoids in pumpkins after different home cooking conditions

Directory of Open Access Journals (Sweden)

Lucia Maria Jaeger de Carvalho

2014-06-01

Full Text Available Carotenoids have antioxidant activity, but few are converted by the body into retinol, the active form of vitamin A. Among the 600 carotenoids with pro-vitamin A activity, the most common are α- and β-carotene. These carotenoids are susceptible to degradation (e.g., isomerization and oxidation during cooking. The aim of this study was to assess the total carotenoid, α- and β-carotene, and 9 and 13-Z- β-carotene isomer contents in C. moschata after different cooking processes. The raw pumpkin samples contained 236.10, 172.20, 39.95, 3.64 and 0.8610 µg.g- 1 of total carotenoids, β-carotene, α-carotene, 13-cis-β-carotene, and 9-Z-β-carotene, respectively. The samples cooked in boiling water contained 258.50, 184.80, 43.97, 6.80, and 0.77 µg.g- 1 of total carotenoids, β-carotene, α-carotene, 13-Z-β-carotene, and 9-Z-β-carotene, respectively. The steamed samples contained 280.77, 202.00, 47.09, 8.23, and 1.247 µg.g- 1 of total carotenoids, β-carotene, α-carotene,13-Z-β-carotene, and 9-Z-β-carotene, respectively. The samples cooked with added sugar contained 259.90, 168.80, 45.68, 8.31, and 2.03 µg.g- 1 of total carotenoid, β-carotene, α-carotene, 13-Z- β-carotene, and 9-Z- β-carotene, respectively. These results are promising considering that E- β-carotene has 100% pro-vitamin A activity. The total carotenoid and carotenoid isomers increased after the cooking methods, most likely as a result of a higher availability induced by the cooking processes.

Identifying Factors Related to Food Agency: Cooking Habits in the Spanish Adult Population—A Cross-Sectional Study

Science.gov (United States)

García-González, Ángela; Varela-Moreiras, Gregorio

2018-01-01

This study focuses on understanding factors that influence food agency in the Spanish population, specifically with regard to cooking habits, knowledge, and determinants and their possible relationship with body weight. A cross-sectional telephone survey was conducted. Individuals were asked about their cooking responsibilities, how they learned to cook, factors that affect their food choices, and their preferred cooking techniques. Anthropometric data were also recorded. Participants were randomly selected, and we finally had 2026 respondents aged ≥18 years (60% women, 40% men). A total of 90.5% of participants stated that they had cooking skills. Women were mainly responsible for cooking tasks (p cook” in comparison with groups over 50 years. Regardless of age, most participants learned to cook either by practice (43.3%) or from a family member (42.2%). Men tended to be more autodidactic, whereas women reported learning from family. No relation was found between weight status and the evaluated factors investigated. In conclusion, women bear the responsibility for the entire cooking process in families, indicating a gender gap in the involvement of men in cooking responsibilities and competence. More research is needed to assess the influence of cooking knowledge on obesity prevention. PMID:29462887

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.

Chemical speciation of PM2.5 emissions from residential wood combustion and meat cooking

International Nuclear Information System (INIS)

McDonald, J.; Zielinska, B.; Fujita, E.; Chow, J.; Watson, J.; Sagebiel, J.; Sheetz, L.; Batie, S.

1998-01-01

Residential wood combustion and meat cooking emissions were each analyzed to develop a chemical emissions profile. Samples were collected using a DRI-constructed dilution stack sampler equipped with a 2.5 mm particle selective cyclone. Emissions were diluted 30-100 times, cooled to ambient temperature, and were allowed 80 seconds for condensation prior to collection. Fireplace and wood-stove emissions testing was conducted at the DRI facilities. Wood type, wood moisture, burn rate, and fuel load were varied for different experiments. Meat emissions testing was conducted at the CE-CERT stationary emissions lab in Riverside, California. Meat type, fat content, and the cooking appliance used were changed in different tests. Fine particle and semi-volatile organic compounds were collected on filter/PUF/XAD/PUF cartridges. Inorganic samples were collected on Teflon and quartz filters, which were analyzed for mass by gravimetry, elements by x-ray fluorescence, ammonium by automated colorimetry, organic and elemental carbon by thermal/optical reflectance, as well as chloride, nitrate, and sulfate by ion chromatography. Analysis of organic species was conducted by gas chromatography/mass spectrometry (GC/MS). These data have been utilized for constructing specific profiles for use in the Chemical Mass Balance model for apportionment of fine particle sources in the Denver, Colorado, region

PM2.5 in household kitchens of Bhaktapur, Nepal, using four different cooking fuels

Science.gov (United States)

Pokhrel, Amod K.; Bates, Michael N.; Acharya, Jiwan; Valentiner-Branth, Palle; Chandyo, Ram K.; Shrestha, Prakash S.; Raut, Anil K.; Smith, Kirk R.

2015-07-01

In studies examining the health effects of household air pollution (HAP), lack of affordable monitoring devices often precludes collection of actual air pollution data, forcing use of exposure indicators, such as type of cooking fuel used. Among the most important pollutants is fine particulate matter (PM2.5), perhaps the best single indicator of risk from smoke exposure. In this study, we deployed an affordable and robust device to monitor PM2.5 in 824 households in Bhaktapur, Nepal. Four primary cooking fuels were used in roughly equal proportions in these households: electricity (22%), liquefied petroleum gas (LPG) (29%), kerosene (23%), and biomass (26%). PM2.5 concentrations were measured in the kitchens using a light-scattering nephelometer, the UCB-PATS (University of California, Berkeley-Particle and Temperature monitoring System). The major predictors of PM2.5 concentrations in study households were investigated. The UCB-PATS results were well correlated with the gravimetric results (R2 = 0.84; for all fuels combined). The mean household PM2.5 concentrations across all seasons of the year were 656 (standard deviation (SD):924) μg/m3 from biomass; 169 (SD: 207) μg/m3 from kerosene; 101 (SD: 130) μg/m3 from LPG; and 80 (SD: 103) μg/m3 from electric stoves. In the multivariate regression of PM2.5 measures, compared with electric stoves, use of LPG, kerosene and biomass stoves were associated with increased indoor PM2.5 concentrations of 65% (95% CI: 38-95%), 146% (103-200%), and 733% (589-907%), respectively. The UCB-PATS performed well in the field. Biomass fuel stoves without flues were the most significant sources of PM2.5, followed by kerosene and then LPG stoves. Outdoor PM2.5, and season influenced indoor PM2.5 levels. Results support careful use of inexpensive light-scattering monitors for monitoring of HAP in developing countries.

[Association of cooking oil fumes exposure and oxidative DNA damage among occupational exposed populations].

Science.gov (United States)

Ke, Yue-bin; Xu, Xin-yun; Yuan, Jian-hui; Fang, Shi-song; Liu, Yi-min; Wu, Tang-chun

2010-08-01

Previous investigations indicate that cooks are exposed to polycyclic aromatic hydrocarbons (PAH) from cooking oil fumes (COF). 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 are male with similar age and smoking habits. The health status, occupational history, smoking, and alcohol consumption 24 hours prior to sampling was estimated from questionnaires. The urinary samples were frozen for later analyses of 8-OHdG and 1-OHP by high performance liquid chromatography. Excretion in urine of 8-OHdG were similar for controls (mean 1.2 µmol/mol creatinine, n = 36), and for those who had been in the kitchen room with exhaust hood operation (mean 1.5 µmol/mol creatinine, n = 45). COF exposed cooks without exhaust hood operation had increased excretion of 8-OHdG (mean 2.3 µmol/mol creatinine, n = 18). The difference between this group and the unexposed controls was significant. The urinary levels of ln 1-OHP and ln 8-OHdG were still significantly correlated in a multiple regression analysis. Results indicate that exposure to PAH or possibly other compounds in COF may cause oxidative DNA damage.

The impact of patients' involvement in cooking on their mortality and morbidity

DEFF Research Database (Denmark)

Jandorf, Sofie; Siersma, Volkert; Køster-Rasmussen, Rasmus

2015-01-01

measures. This study analysed the association between involvement in cooking and each of seven pre-specified outcomes was analysed in Cox regression models with stepwise adjustment for possible confounders and mediators. Results. 92% of the patients with T2DM consumed a warm main meal  five times per week......, 1348 patients newly diagnosed with T2DM gave information on how frequently they consumed a warm main meal and how often they cooked it themselves. The selected patients were followed up for 19 years in the Danish National Patient Registry and the Danish Register of Causes of Death. Main outcome...... for the outcomes investigated. Conclusions. In patients newly diagnosed with T2DM and with a regular intake of warm main meals, infrequent involvement in cooking was associated with an increased risk of diabetes-related death and stroke for women, but not for men. General practitioners should pay special attention...

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...

TPDWR2: thermal power determination for Westinghouse reactors, Version 2. User's guide

International Nuclear Information System (INIS)

Kaczynski, G.M.; Woodruff, R.W.

1985-12-01

TPDWR2 is a computer program which was developed to determine the amount of thermal power generated by any Westinghouse nuclear power plant. From system conditions, TPDWR2 calculates enthalpies of water and steam and the power transferred to or from various components in the reactor coolant system and to or from the chemical and volume control system. From these results and assuming that the reactor core is operating at constant power and is at thermal equilibrium, TPDWR2 calculates the thermal power generated by the reactor core. TPDWR2 runs on the IBM PC and XT computers when IBM Personal Computer DOS, Version 2.00 or 2.10, and IBM Personal Computer Basic, Version D2.00 or D2.10, are stored on the same diskette with TPDWR2

Once-through CANDU reactor models for the ORIGEN2 computer code

International Nuclear Information System (INIS)

Croff, A.G.; Bjerke, M.A.

1980-11-01

Reactor physics calculations have led to the development of two CANDU reactor models for the ORIGEN2 computer code. The model CANDUs are based on (1) the existing once-through fuel cycle with feed comprised of natural uranium and (2) a projected slightly enriched (1.2 wt % 235 U) fuel cycle. The reactor models are based on cross sections taken directly from the reactor physics codes. Descriptions of the reactor models, as well as values for the ORIGEN2 flux parameters THERM, RES, and FAST, are given

Radiation protection at the RA Reactor in 1988, Part -2, RA reactor annual report

International Nuclear Information System (INIS)

Ninkovic, M.; Ajdacic, N.; Zaric, M.; Vukovic, Z.

1988-01-01

Radiation protection tasks which enable safe operation of the RA reactor, and are defined according the the legal regulations and IAEA safety recommendations are sorted into four categories in this report: (1) Control of the working environment, dosimetry at the RA reactor and radiation protection; (2) Radioactivity control in the vicinity of the reactor and meteorology measurements; (3) Decontamination and relevant actions, collecting and treatment of fluid effluents; and and solid radioactive wastes [sr

A comparison of the retention of vitamins B1, B2 and B6, and cooking yield in pork loin with conventional and enhanced meal-service systems

DEFF Research Database (Denmark)

Lassen, Anne Dahl; Kall, M.; Hansen, K.

2002-01-01

processing included warm-holding, conventional cook-chill, modified atmosphere packaging (MAP) and sous vide. Compared to retention in the freshly cooked samples, vitamin B-2 retention remained unaffected, irrespective of the meal-service system used and storage period. As regards vitamin B-1 and vitamin B-6......, retentions declined significantly, by 14% and 21% respectively during 3 h of warm-holding, and by 11% and 19% respectively after 1 day of storage and subsequent reheating (cook-chill, MAP and sous vide). Vitamin B-1 retention declined by an extra 4% during storage for 14 days (sous vide) (not significant...

46 CFR 61.15-10 - Liquefied-petroleum-gas piping for heating and cooking.

Science.gov (United States)

2010-10-01

... 46 Shipping 2 2010-10-01 2010-10-01 false Liquefied-petroleum-gas piping for heating and cooking. 61.15-10 Section 61.15-10 Shipping COAST GUARD, DEPARTMENT OF HOMELAND SECURITY (CONTINUED) MARINE... piping for heating and cooking. (a) Leak tests as described in paragraph (b) of this section shall be...

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...

Irradiation effects on Zr-2.5Nb in power reactors

Energy Technology Data Exchange (ETDEWEB)

Song, C., E-mail: Carol.Song@cnl.ca [Canadian Nuclear Laboratories, Chalk River, Ontario (Canada)

2016-06-15

Zirconium alloys are widely used as structural materials in nuclear applications because of their attractive properties such as a low absorption cross-section for thermal neutrons, excellent corrosion resistance in water, and good mechanical properties at reactor operating temperatures. Zr-2.5Nb is one of the most commonly used zirconium alloys and has been used for pressure tube materials in CANDU (Canada Deuterium Uranium) and RBMK (Reaktor Bolshoy Moshchnosti Kanalnyy, 'High Power Channel-type Reactor') reactors for over 40 years. In a recent report from the Electric Power Research Institute, Zr-2.5Nb was identified as one of the candidate materials for use in normal structural applications in light-water reactors owing to its increased resistance to irradiation-induced degradation as compared with currently used materials. Historically, the largest program of in-reactor tests on zirconium alloys was performed by Atomic Energy of Canada Limited. Over many years of in-reactor testing and CANDU operating experience with Zr- 2.5Nb, extensive research has been conducted on the irradiation effects on its microstructures, mechanical properties, deformation behaviours, fracture toughness, delayed hydride cracking, and corrosion. Most of the results on Zr-2.5Nb obtained from CANDU experience could be used to predict the material performance under light water reactors. This paper reviews the irradiation effects on Zr-2.5Nb in power reactors (including heavy-water and light-water reactors) and summarizes the current state of knowledge. (author)

Preliminary investigation on the relationship of Raman spectra of sheep meat with shear force and cooking loss.

Science.gov (United States)

Schmidt, Heinar; Scheier, Rico; Hopkins, David L

2013-01-01

A prototype handheld Raman system was used as a rapid non-invasive optical device to measure raw sheep meat to estimate cooked meat tenderness and cooking loss. Raman measurements were conducted on m. longissimus thoracis et lumborum samples from two sheep flocks from two different origins which had been aged for five days at 3-4°C before deep freezing and further analysis. The Raman data of 140 samples were correlated with shear force and cooking loss data using PLS regression. Both sample origins could be discriminated and separate correlation models yielded better correlations than the joint correlation model. For shear force, R(2)=0.79 and R(2)=0.86 were obtained for the two sites. Results for cooking loss were comparable: separate models yielded R(2)=0.79 and R(2)=0.83 for the two sites. The results show the potential usefulness of Raman spectra which can be recorded during meat processing for the prediction of quality traits such as tenderness and cooking loss. Copyright © 2012 Elsevier Ltd. All rights reserved.

Physico-chemical traits of raw and cooked fillets of rainbow trout (Oncorhynchus mykiss from different strains and farms

Directory of Open Access Journals (Sweden)

Roberta Martelli

2014-09-01

Full Text Available Fillets and cooking yields, water holding capacity, textural properties, colour, proximate composition, collagen and fatty acids of five strains (IT1, IT2, IT3, USA, UK of rainbow trout, Oncorhynchus mykiss, reared in three farms (F1, F2, F3, were measured before and after cooking. Physico-chemical parameters of the strains greatly differed both in raw and cooked state. IT2 and USA recorded the highest yields. IT2 distinguished from the other strains, showing lowest values of hardness, chewiness, gumminess and springiness. It also had brighter and less pigmented flesh with low fat, mainly in the raw state. USA strain showed the most valuable traits in terms of texture and colour, and had higher fat and collagen content in flesh. The physico-chemical profile of each strain was differently modified by cooking. USA strain maintained a positive texture and colour profile after cooking and its quality was the best.

Identifying Factors Related to Food Agency: Cooking Habits in the Spanish Adult Population-A Cross-Sectional Study.

Science.gov (United States)

García-González, Ángela; Achón, María; Alonso-Aperte, Elena; Varela-Moreiras, Gregorio

2018-02-15

This study focuses on understanding factors that influence food agency in the Spanish population, specifically with regard to cooking habits, knowledge, and determinants and their possible relationship with body weight. A cross-sectional telephone survey was conducted. Individuals were asked about their cooking responsibilities, how they learned to cook, factors that affect their food choices, and their preferred cooking techniques. Anthropometric data were also recorded. Participants were randomly selected, and we finally had 2026 respondents aged ≥18 years (60% women, 40% men). A total of 90.5% of participants stated that they had cooking skills. Women were mainly responsible for cooking tasks ( p < 0.05) at all ages. A significantly higher proportion of people under 50 years self-reported that they were "able to cook" in comparison with groups over 50 years. Regardless of age, most participants learned to cook either by practice (43.3%) or from a family member (42.2%). Men tended to be more autodidactic, whereas women reported learning from family. No relation was found between weight status and the evaluated factors investigated. In conclusion, women bear the responsibility for the entire cooking process in families, indicating a gender gap in the involvement of men in cooking responsibilities and competence. More research is needed to assess the influence of cooking knowledge on obesity prevention.

Discrete Element Modeling Results of Proppant Rearrangement in the Cooke Conductivity Cell

Energy Technology Data Exchange (ETDEWEB)

Earl Mattson; Hai Huang; Michael Conway; Lisa O' Connell

2014-02-01

The study of propped fracture conductivity began in earnest with the development of the Cooke cell which later became part of the initial API standard. Subsequent developments included a patented multicell design to conduct 4 tests in a press at the same time. Other modifications have been used by various investigators. Recent studies by the Stim-Lab proppant consortium have indicated that the flow field across a Cooke proppant conductivity testing cell may not be uniform as initially believed which resulted is significantly different conductivity results. Post test analysis of low temperature metal alloy injections at the termination of proppant testing prior to the release of the applied stress suggest that higher flow is to be expected along the sides and top of the proppant pack than compared to the middle of the pack. To evaluate these experimental findings, a physics-based two-dimensional (2-D) discrete element model (DEM) was developed and applied to simulate proppant rearrangement during stress loading in the Cooke conductivity cell and the resulting porosity field. Analysis of these simulations are critical to understanding the impact of modification to the testing cell as well as understanding key proppant conductivity issues such as how these effects are manifested in proppant concentration testing results. The 2-D DEM model was constructed to represent a realistic cross section of the Cooke cell with a distribution of four material properties, three that represented the Cooke cell (steel, sandstone,square rings), and one representing the proppant. In principle, Cooke cell materials can be approximated as assemblies of independent discrete elements (particles) of various sizes and material properties that interact via cohesive interactions, repulsive forces, and frictional forces. The macroscopic behavior can then be modeled as the collective behavior of many interacting discrete elements. This DEM model is particularly suitable for modeling proppant

IGORR 2: Proceedings of the 2. meeting of the International Group On Research Reactors

Energy Technology Data Exchange (ETDEWEB)

NONE

1992-07-01

The International group on Research Reactors was formed to facilitate the sharing of knowledge and experience among those institutions and individuals who are actively working to design, build, and promote new research reactors or to make significant upgrades to existing facilities. Sessions during this second meeting were devoted to research reactor reports (GRENOBLE reactor, FRM-II, HIFAR, PIK, reactors at JAERI, MAPLE, ANS, NIST, MURR, TRIGA, BR-2, SIRIUS 2); other neutron sources; and two workshops were dealing with research and development results and needs and reports on progress in needed of R and D areas identified at IGORR 1.

IGORR 2: Proceedings of the 2. meeting of the International Group On Research Reactors

International Nuclear Information System (INIS)

1992-01-01

The International group on Research Reactors was formed to facilitate the sharing of knowledge and experience among those institutions and individuals who are actively working to design, build, and promote new research reactors or to make significant upgrades to existing facilities. Sessions during this second meeting were devoted to research reactor reports (GRENOBLE reactor, FRM-II, HIFAR, PIK, reactors at JAERI, MAPLE, ANS, NIST, MURR, TRIGA, BR-2, SIRIUS 2); other neutron sources; and two workshops were dealing with research and development results and needs and reports on progress in needed of R and D areas identified at IGORR 1

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 ...

Cooking frozen Turkey: duration, yield and stuffing alterations with solid-state starting temperature.

Science.gov (United States)

Moran, E T; Bauermeister, L

2015-08-01

Frozen pre-stuffed turkeys from 12 week females were conductively cooked at 163°C to an 85°C internal breast end-point. Bread cubes having 50% added water filled crop and body cavity to 20% of weight the turkeys were then frozen. Each of 4 treatments employed 7 carcasses: one was thawed to +5°C with repetitions at -5, -15, and -25°C enabling a regression analysis. Time to attain breast end-point was 44 min when the starting temperature was +5°C, which increased to 63 min at -5°C, and 69 min at -25°C (P cooking was initiated at +5°C and increased to 84°C as the starting temperatures fell to -25°C (P cooking, thereafter decreasing to 59 and 60°C when at -5 and -15°C, respectively, before returning to 65°C for the -25°C case (P cooking was initiated at +5°C. This increased to 22.6% at -25°C (P cooking averaged 23.7% however, the percentage of fat in the drip increased from 51.1% when using +5°C, to 57.2% with carcasses at -25°C (P cooked after thawing, particularly for crop (59.4% using +5°C vs. 55.8% frozen, P cooking from the frozen state, while cavity stuffing consistently failed to attain a safe temperature. © 2015 Poultry Science Association Inc.

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.

36 CFR 13.320 - Preference to Cook Inlet Region, Incorporated.

Science.gov (United States)

2010-07-01

... Region, Incorporated. 13.320 Section 13.320 Parks, Forests, and Public Property NATIONAL PARK SERVICE... to Cook Inlet Region, Incorporated. (a) The Cook Inlet Region, Incorporated (CIRI), in cooperation with village corporations within the Cook Inlet region when appropriate, will have a right of first...

Influence of cooking on anthocyanins in black rice (Oryza sativa L. japonica var. SBR).

Science.gov (United States)

Hiemori, Miki; Koh, Eunmi; Mitchell, Alyson E

2009-03-11

The composition and thermal stability of anthocyanins in black rice (Oryza sativa L. japonica var. SBR) produced in California were investigated. Six anthocyanin pigments were identified and quantified by high performance liquid chromatography using photo diode-array detection (HPLC-PDA) and electrospray ionization mass spectrometry [LC-(ESI)MS/MS]. The predominant anthocyanins are cyanidin-3-glucoside (572.47 microg/g; 91.13% of total) and peonidin-3-glucoside (29.78 microg/g; 4.74% of total). Minor constituents included three cyanidin-dihexoside isomers and one cyanidin hexoside. Thermal stability of anthocyanins was assessed in rice cooked using a rice cooker, pressure cooker, or on a gas range. All cooking methods caused significant (P rice cooker (74.2%) and gas range (65.4%). Conversely, levels of protocatechuic acid increased 2.7 to 3.4 times in response to all cooking methods. These findings indicate that cooking black rice results in the thermal degradation of cyanidin-3-glucoside and concomitant production of protocatechuic acid.

Impact of passive smoking, cooking with solid fuel exposure, and MBL/MASP-2 gene polymorphism upon susceptibility to tuberculosis

Directory of Open Access Journals (Sweden)

Mengshi Chen

2014-12-01

Conclusions: Passive smoking, cooking with solid fuel, and polymorphisms of MBL (rs7096206 and MASP-2 (rs6695096 genes were associated with susceptibility to TB in non-smokers, and there were gene–environment interactions among them. Further studies are needed to explore details of the mechanisms of association.

Heterocyclic amines content of meat and fish cooked by Brazilian methods.

Science.gov (United States)

Iwasaki, Motoki; Kataoka, Hiroyuki; Ishihara, Junko; Takachi, Ribeka; Hamada, Gerson Shigeaki; Sharma, Sangita; Le Marchand, Loïc; Tsugane, Shoichiro

2010-02-01

Heterocyclic amine (HCA) concentrations were measured in meat and fish samples cooked by pan-frying, grilling and churrasco (Brazilian barbecue) to various levels of doneness in accordance with the cooking methods most commonly used in Brazil. HCAs were extracted by the Blue-rayon absorption method and measured by liquid chromatography-mass spectrometry. 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), and 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx) were sharply increased in very well-done meats and fish. HCA levels varied somewhat across cooking methods: levels of PhIP (ng/g) in very well-done, non-marinated samples were particularly high for churrasco (31.8 in the exterior of the sample), compared to lower levels for grilled (16.3), and pan-fried beef (0.58). On comparison across foods, chicken contained higher HCA levels than other non-marinated samples. For example, PhIP levels (ng/g) in very well-done pan-fried foods were 34.6 for chicken with the skin, 0.58 for beef, 7.25 for pork, 2.28 for sardines, and 7.37 for salmon cooked with the skin. HCA levels were lower in marinated meats and fish than in non-marinated samples, except for pan-fried salmon. This study provides valuable information which will allow the estimation of dietary HCA exposure using an epidemiologic questionnaire and the investigation of the association of HCA intake with cancer risk in Brazil.

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...

Characterization of the Three Mile Island Unit-2 reactor building atmosphere prior to the reactor building purge

International Nuclear Information System (INIS)

Hartwell, J.K.; Mandler, J.W.; Duce, S.W.; Motes, B.G.

1981-05-01

The Three Mile Island Unit-2 reactor building atmosphere was sampled prior to the reactor building purge. Samples of the containment atmosphere were obtained using specialized sampling equipment installed through penetration R-626 at the 358-foot (109-meter) level of the TMI-2 reactor building. The samples were subsequently analyzed for radionuclide concentration and for gaseous molecular components (O 2 , N 2 , etc.) by two independent laboratories at the Idaho National Engineering Laboratory (INEL). The sampling procedures, analysis methods, and results are summarized

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.

Distributions of the Stereoisomers of β-Mercaptoheptanones and β-Mercaptoheptanols in Cooked Bell Pepper (Capsicum annuum).

Science.gov (United States)

Nörenberg, Svenja; Kiske, Christiane; Burmann, Andrea; Poplacean, Iulia; Engel, Karl-Heinz

2017-11-29

2-Mercapto-4-heptanone, 4-mercapto-2-heptanone, and the corresponding mercaptoalcohols, previously identified in cooked red bell pepper (Capsicum annuum), were used as examples to determine the distributions of stereoisomers of naturally occurring polyfunctional thiols. The thiols were isolated using simultaneous distillation-extraction and enriched by affinity chromatography. Enantioselective analysis was performed via multidimensional gas chromatography. For the studied cultivar California Wonder, the investigation of different batches of cooked red bell pepper revealed consistent ratios of the stereoisomers independent of origin and date of purchase. Quantitative estimations showed that the stereoisomers were present in cooked red bell peppers at concentrations in the range of 0.04-10.2 μg/kg. Lower concentrations were observed in cooked green bell peppers. The change from green to red color was also accompanied by shifts in the proportions of stereoisomers in favor of the (S)-enantiomers of the mercaptoheptanones and of the (4S)-configured stereoisomers of 4-mercapto-2-heptanol.

Radiation protection at the RA Reactor in 1998, RA reactor annual report, Part -2

International Nuclear Information System (INIS)

Ninkovic, M.; Pavlovic, R.; Mandic, M.; Pavlovic, S.; Grsic, Z.

1998-01-01

Radiation protection tasks which enable safe operation of the RA reactor, and are defined according the the legal regulations and IAEA safety recommendations are sorted into four categories in this report: (1) Control of the working environment, dosimetry at the RA reactor; (2) Radioactivity control in the vicinity of the reactor and meteorology measurements; (3) Collecting and treatment of fluid effluents; and (4) radioactive wastes, decontamination and actions. Each of the category is described as a separate annex of this report [sr

Who's cooking? Trends in US home food preparation by gender, education, and race/ethnicity from 2003 to 2016.

Science.gov (United States)

Taillie, Lindsey Smith

2018-04-02

While US home cooking declined in the late twentieth century, it is unclear whether the trend has continued. This study examines home cooking from 2003 to 2016 by gender, educational attainment, and race/ethnicity. Nationally representative data from the American Time Use Study from 2003 to 2016 and linear regression models were used to examine changes in the percent of adults aged 18-65 years who cook and their time spent cooking, with interactions to test for differential changes by demographic variables of gender, education, and race/ethnicity. Cooking increased overall from 2003 to 2016. The percent of college-educated men cooking increased from 37.9% in 2003 to 51.9% in 2016, but men with less than high school education who cook did not change (33.2% in 2016) (p educated women who cook increased from 64.7% in 2003 to 68.7% in 2016, while women with less than high school education had no change (72.3% in 2016) (p education spent more time cooking per day than high-educated women, but the reverse was true for men. Among men, the percent who cook increased for all race/ethnic groups except non-Hispanic blacks. Among women, only non-Hispanic whites increased in percent who cook. Among both men and women, non-Hispanic blacks had the lowest percentage who cooked, and non-Hispanic others spent the greatest amount of time cooking. Home cooking in the United States is increasing, especially among men, though women still cook much more than men. Further research is needed to understand whether the heterogeneity in home cooking by educational attainment and race/ethnicity observed here contributes to diet-related disparities in the United States.

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.

Childhood asthma and indoor woodsmoke from cooking in Guatemala.

Science.gov (United States)

Schei, Morten A; Hessen, Jens O; Smith, Kirk R; Bruce, Nigel; McCracken, John; Lopez, Victorina

2004-01-01

We estimated the prevalence and severity of asthma, and the association with cooking on open wood fires, as preparation for a large-scale randomized field trial on effects of indoor air pollution and child health. This is one of the first systematic studies of asthma and indoor wood-smoke pollution and to our knowledge the first asthma study in a purely indigeneous population in Latin America. The mothers of 1058 children aged 4-6 years were interviewed, using the standardized ISAAC (International Study of Asthma and Allergies in Childhood) procedures and questionnaire. The study population is a Mam-speaking (Maya), indigenous group living at relatively high altitude (2000 m) in Western Guatemalan Highlands. We found that asthma prevalence is low among indigenous children in Guatemala, compared to other populations in Latin America. Only 3.3% of the children reported wheezing symptoms in the last 12 months, and 72% wheezing symptoms ever. The majority of the current wheezers had at least one of the criteria for severe asthma. The prevalence of all the symptoms of asthma was higher in children from households that used open fires compared to improved stoves with chimneys. In a logistic regression model, use of open fire for cooking was a significant risk factor for a number of asthma symptoms, with odds ratios varying from 2.0 to 3.5. Among the different cooking technologies (1-improved stove with chimney, 2-mixture of gas and open fire, 3-open fire) trends of higher prevalence with more pollution was found for some of the symptoms. Hence use of open fire for cooking, may be an important risk factor for asthma symptoms and severity.

Active species in a large volume N2-O2 post-discharge reactor

International Nuclear Information System (INIS)

Kutasi, K; Pintassilgo, C D; Loureiro, J; Coelho, P J

2007-01-01

A large volume post-discharge reactor placed downstream from a flowing N 2 -O 2 microwave discharge is modelled using a three-dimensional hydrodynamic model. The density distributions of the most populated active species present in the reactor-O( 3 P), O 2 (a 1 Δ g ), O 2 (b 1 Σ g + ), NO(X 2 Π), NO(A 2 Σ + ), NO(B 2 Π), NO 2 (X), O 3 , O 2 (X 3 Σ g - ) and N( 4 S)-are calculated and the main source and loss processes for each species are identified for two discharge conditions: (i) p = 2 Torr, f = 2450 MHz, and (ii) p = 8 Torr, f = 915 MHz; in the case of a N 2 -2%O 2 mixture composition and gas flow rate of 2 x 10 3 sccm. The modification of the species relative densities by changing the oxygen percentage in the initial gas mixture composition, in the 0.2%-5% range, are presented. The possible tuning of the species concentrations in the reactor by changing the size of the connecting afterglow tube between the active discharge and the large post-discharge reactor is investigated as well

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...

Characterization of aroma-active compounds in raw and cooked pine-mushrooms (Tricholoma matsutake Sing.).

Science.gov (United States)

Cho, In Hee; Kim, Se Young; Choi, Hyung-Kyoon; Kim, Young-Suk

2006-08-23

The characteristic aroma-active compounds in raw and cooked pine-mushrooms (Tricholoma matsutake Sing.) were investigated by gas chromatography-olfactometry using aroma extract dilution analysis. 1-Octen-3-one (mushroom-like) was the major aroma-active compound in raw pine-mushrooms; this compound had the highest flavor dilution factor, followed by ethyl 2-methylbutyrate (floral and sweet), linalool (citrus-like), methional (boiled potato-like), 3-octanol (mushroom-like and buttery), 1-octen-3-ol (mushroom-like), (E)-2-octen-1-ol (mushroom-like), and 3-octanone (mushroom-like and buttery). By contrast, methional, 2-acetylthiazole (roasted), an unknown compound (chocolate-like), 3-hydroxy-2-butanone (buttery), and phenylacetaldehyde (floral and sweet), which could be formed by diverse thermal reactions during the cooking process, together with C8 compounds, were identified as the major aroma-active compounds in cooked pine-mushrooms.

G 2 reactor project; Projet de pile a double fin: G 2

Energy Technology Data Exchange (ETDEWEB)

Ailleret, [Electricite de France (EDF), Dir. General des Etudes de Recherches, 75 - Paris (France); Taranger, P; Yvon, J [Commissariat a l' Energie Atomique, Saclay (France). Centre d' Etudes Nucleaires

1955-07-01

The CEA actually constructs the G-2 reactor core working with natural uranium, which will use graphite as moderator, and gas under pressure as cooling fluid. This report presents the specificity of the new reactor: - the different elements of the reactor core, - the control and the security of the reactor, - the renewal of the fuel, - the biologic surrounding wall, - and the cooling circuit. (M.B.) [French] le Commissariat a l'Energie Atomique construit actuellement la pile G-2 a Uranium naturel, qui utilisera le graphite comme moderateur, et le gaz sous pression comme fluide de refroidissement. Ce rapport presente les specificite du nouveau reacteur: - les differents elements de la pile, - le controle et la securite du reacteur, - le renouvellement du combustible, - l'enceinte biologique, - et le circuit de refroidissement. (M.B.)

Encapsulated phosphates reduce lipid oxidation in both ground chicken and ground beef during raw and cooked meat storage with some influence on color, pH, and cooking loss.

Science.gov (United States)

Kılıç, B; Simşek, A; Claus, J R; Atılgan, E

2014-05-01

Effects of encapsulated sodium tripolyphosphate (STP), sodium hexametaphosphate (HMP) and sodium pyrophosphate (SPP) on lipid oxidation in uncooked (0, 2, 24h) and cooked (0, 1, 7 d) ground chicken and beef during storage were determined. Ten phosphate treatments included a control (no phosphate), three unencapsulated (u) at 0.5% and three encapsulated (e) phosphates (0.5%) each at a low (e-low) and high (e-high) coating level. Two heating rates (slow, fast) were investigated. Cooking loss (CL), pH, color, orthophosphate (OP), TBARS and lipid hydroperoxides (LPO) were determined. A fast heating and uSTP resulted in lower CL (pcooked samples. Not increased coating level but encapsulated phosphates decreased lipid oxidation in cooked samples (p<0.05). Copyright © 2014 Elsevier Ltd. All rights reserved.

Reactor handbook. 2. rev. ed.

International Nuclear Information System (INIS)

Lederer, B.J.; Wildberg, D.W.

1992-01-01

On the basis of the guidelines on expert knowledge, the book discusses the subjects of atomic physics, heat transfer, nuclear power plants, reactor materials, radiation protection, reactor safety, reactor instrumentation, and reactor operation, with special regard to nuclear power plants with LWR-type reactors. The book is intended for shift personnel, especially gang bosses, reactor operators, and control station operators: for this reason a practical and rather popular style has been chosen. However, the book will also be a manual for other operating personnel, personnel of producer companies, expert organisations, authorities, and students. It can be used as a textbook for staff training, a manual for the practice, and as accompanying book for teaching at nuclear engineering schools. (orig.) With 173 figs [de

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...

Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat.

Science.gov (United States)

Domínguez, Rubén; Gómez, María; Fonseca, Sonia; Lorenzo, José M

2014-06-01

The influence of four different cooking methods (roasting, grilling, microwaving and frying) on cooking loss, lipid oxidation and volatile profile of foal meat was studied. Cooking loss were significantly (Pcooking methods increased TBARs content, since high temperature during cooking causes increased oxidation in foal steaks, this increase was significantly (Pcooking methods led to increased total volatile compounds (between 366.7 and 633.1AU×10(6)/g dry matter) compared to raw steaks (216.4AU×10(6)/g dry matter). The roasted steaks showed the highest volatile content, indicating that increased cooking temperature increases the formation of volatile compounds. Aldehydes were the most abundant compounds in cooked samples, with amounts of 217.2, 364.5, 283.5 and 409.1AU×10(6)/g dry matter in grilled, microwaved, fried and roasted samples, respectively, whereas esters were the most abundant compounds in raw samples, with mean amounts of 98.8AU×10(6)/g dry matter. Copyright © 2014 Elsevier Ltd. All rights reserved.

Association between Chinese cooking oil fumes and sleep quality among a middle-aged Chinese population

International Nuclear Information System (INIS)

Wei, Fu; Nie, Guanghui; Zhou, Bo; Wang, Liang; Ma, Yifei; Peng, Suwan; Ou, Songfeng; Qin, Jian; Zhang, Li'e; Li, Shu; Zou, Ruosi; Zeng, Xiaoyun; Zhang, Zhiyong; Zou, Yunfeng

2017-01-01

Poor sleep quality is an important symptom of many medical or psychiatric disorders. However, the impact of cooking oil fumes (COFs) on sleep quality has not been studied. This population-based cross-sectional study was conducted to examine the association between COFs of Chinese household cooking and sleep quality. Individual sleep quality assessment was completed in 2197 participants with an average age of 37.52 years, through Pittsburgh Sleep Quality Index (PSQI). Information about their cooking practice were also collected by self-reported questionnaire. As an internal biomarker of COFs, urinary 1-hydroxypyrene (1-HOP) (n = 562) was further measured using high-performance liquid chromatography. Binary logistic regression models were performed to evaluate the association between exposure to COFs and individual sleep quality. We found that, subjective poor kitchen ventilation, preheating oil to smoking, and cooking for over 30 minutes were positively associated with overall poor sleep quality (global PSQI score >5) [odds ratio (OR) = 1.75, 95% confidence interval (CI) = 1.43–2.16; 1.25, (1.03–1.52); 1.42, (1.15–1.76), respectively]. After adjusting for potential confounders, subjective poor kitchen ventilation still tend to increase the risk of long sleep latency, sleep disturbances, and daytime dysfunction [OR = 1.37, 95% CI = 1.09–1.73; 1.91, (1.39–2.61); 1.54, (1.23–1.93), respectively]. Similar results were observed in participants who preheated oil to smoking [OR = 1.36, 95% CI = 1.08–1.72; 1.55, (1.14–2.14); 1.25, (1.02–1.55), respectively] and cooked for over 30 minutes [OR = 1.34, 95% CI = 1.05–1.72; 1.46, (1.03–2.06); 1.36, (1.08–1.72), respectively]. Furthermore, high urinary 1-HOP level was also positively associated with overall poor sleep quality (OR = 2.30, 95% CI = 1.31–4.05). The results indicated that exposure to COFs from Chinese household cooking may be a risk factor for poor sleep quality among

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.

Cooking exhaust systems for low energy dwellings

NARCIS (Netherlands)

Jacobs, P.; Borsboom, W.A.

2017-01-01

Especially in airtight low energy dwellings exhaust systems are of utmost importance as cooking can be a major source of PM2.5 exposure. Dwellings should be designed including facilities enabling extraction of at least 83 dm3/s (300 m3/h) directly to outside. Residents should be able to select an

Formation of secondary organic aerosols from gas-phase emissions of heated cooking oils

Directory of Open Access Journals (Sweden)

T. Liu

2017-06-01

Full Text Available Cooking emissions can potentially contribute to secondary organic aerosol (SOA but remain poorly understood. In this study, formation of SOA from gas-phase emissions of five heated vegetable oils (i.e., corn, canola, sunflower, peanut and olive oils was investigated in a potential aerosol mass (PAM chamber. Experiments were conducted at 19–20 °C and 65–70 % relative humidity (RH. The characterization instruments included a scanning mobility particle sizer (SMPS and a high-resolution time-of-flight aerosol mass spectrometer (HR-TOF-AMS. The efficiency of SOA production, in ascending order, was peanut oil, olive oil, canola oil, corn oil and sunflower oil. The major SOA precursors from heated cooking oils were related to the content of monounsaturated fat and omega-6 fatty acids in cooking oils. The average production rate of SOA, after aging at an OH exposure of 1. 7 × 1011 molecules cm−3 s, was 1. 35 ± 0. 30 µg min−1, 3 orders of magnitude lower compared with emission rates of fine particulate matter (PM2. 5 from heated cooking oils in previous studies. The mass spectra of cooking SOA highly resemble field-derived COA (cooking-related organic aerosol in ambient air, with R2 ranging from 0.74 to 0.88. The average carbon oxidation state (OSc of SOA was −1.51 to −0.81, falling in the range between ambient hydrocarbon-like organic aerosol (HOA and semi-volatile oxygenated organic aerosol (SV-OOA, indicating that SOA in these experiments was lightly oxidized.

The influence of a cooked-meat meal on estimated glomerular filtration rate.

Science.gov (United States)

Preiss, David J; Godber, Ian M; Lamb, Edmund J; Dalton, R Neil; Gunn, Ian R

2007-01-01

Chronic kidney disease (CKD) is an important but under-recognized condition. Recent national guidelines have recommended that biochemistry laboratories report estimated GFR (eGFR) to improve diagnosis of CKD and facilitate disease staging and management. Previous reports have suggested that intake of large amounts of cooked meat can lead to a significant increase in serum creatinine concentration. Participants (n = 32), consisting of 17 healthy volunteers and 15 outpatients, were recruited. Measurement of serum creatinine (kinetic Jaffe method, enzymatic, isotope-dilution mass spectrometry [IDMS]) and cystatin C, and calculation of eGFR were carried out before (i) and after a meal containing cooked meat (ii) and a meat-free meal (iii). Following intake of cooked meat, median serum creatinine concentration (kinetic Jaffe) increased from 80.5 micromol/L preprandially to 101.0 micromol/L 1-2 h postprandially (Pcooked meat has a significant effect on serum creatinine concentration and eGFR. Misclassification of CKD is possible if measurements are made after meals containing cooked meat. Clinicians should ensure that CKD classification is based on samples taken in the appropriate conditions: either fasting or after avoidance of cooked meat on the day of sampling. National guidelines which overlook this factor should be revisited.

Effect of cooking temperatures on characteristics and microstructure of camel meat emulsion sausages.

Science.gov (United States)

Mohamed, Hussein Mh; Emara, Mohamed Mt; Nouman, Taha M

2016-07-01

The camel is an excellent source of high quality meat and camel meat might be a potential alternative for beef. This study aimed to manipulate the raw camel meat for the production of stable and acceptable emulsion sausage, as well as to study the effect of cooking at different core temperatures on the tenderness, sensory quality and microstructure of produced sausage. Increasing the cooking temperature of sausages resulted in reduction of the shear force values from 2.67 kgf after cooking at 85 °C to 1.57 kgf after cooking at 105 °C. The sensory scores of sausages have been improved by increasing the cooking core temperature of meat batter. The light and scanning electron microscope micrographs revealed solubilisation of the high quantity of connective tissue of camel meat. High emulsion stability values for the camel meat batter associated with high values of water-holding capacity for raw camel meat and meat batter have been recorded. Stable and acceptable camel meat emulsion can be developed from camel meat. Increasing the cooking core temperature of meat batter improved the quality of produced sausages. Therefore, camel meat emulsion sausages might be a potential alternative for beef particularly in Asian and African countries. © 2015 Society of Chemical Industry. © 2015 Society of Chemical Industry.

Methods for estimating heterocyclic amine concentrations in cooked meats in the US diet.

Science.gov (United States)

Keating, G A; Bogen, K T

2001-01-01

Heterocyclic amines (HAs) are formed in numerous cooked foods commonly consumed in the diet. A method was developed to estimate dietary HA levels using HA concentrations in experimentally cooked meats reported in the literature and meat consumption data obtained from a national dietary survey. Cooking variables (meat internal temperature and weight loss, surface temperature and time) were used to develop relationships for estimating total HA concentrations in six meat types. Concentrations of five individual HAs were estimated for specific meat type/cooking method combinations based on linear regression of total and individual HA values obtained from the literature. Using these relationships, total and individual HA concentrations were estimated for 21 meat type/cooking method combinations at four meat doneness levels. Reported consumption of the 21 meat type/cooking method combinations was obtained from a national dietary survey and the age-specific daily HA intake calculated using the estimated HA concentrations (ng/g) and reported meat intakes. Estimated mean daily total HA intakes for children (to age 15 years) and adults (30+ years) were 11 and 7.0 ng/kg/day, respectively, with 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) estimated to comprise approximately 65% of each intake. Pan-fried meats were the largest source of HA in the diet and chicken the largest source of HAs among the different meat types.

Annual report on JEN-1 and JEN-2 Reactors; Informe periodico de Reactores JEN-1 y JEN-2 correpondiente al ano 1972

Energy Technology Data Exchange (ETDEWEB)

Montes Ponce de Leon, J.

1974-07-01

In the annual report on the JEN-1 and JEN-2 reactors the main fractures of the reactor operations and maintenance are described. The reactor has been in operation for 2188 hours, what means 74% of the total working time. Maintenance and periodical tests have occupied the rest of the time. Maintenance operations are shown according to three main subjects, the main failures so as the reactor scrams are also described. Different date relating with radiation level and health Physics are also included. (Author)

[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.

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...

Prevalence and patterns of cooking dinner at home in the USA: National Health and Nutrition Examination Survey (NHANES) 2007-2008.

Science.gov (United States)

Virudachalam, Senbagam; Long, Judith A; Harhay, Michael O; Polsky, Daniel E; Feudtner, Chris

2014-05-01

To measure the prevalence of cooking dinner at home in the USA and test whether home dinner preparation habits are associated with socio-economic status, race/ethnicity, country of birth and family structure. Cross-sectional analysis. The primary outcome, self-reported frequency of cooking dinner at home, was divided into three categories: 0-1 dinners cooked per week ('never'), 2-5 ('sometimes') and 6-7 ('always'). We used bivariable and multivariable regression analyses to test for associations between frequency of cooking dinner at home and factors of interest. The 2007-2008 National Health and Nutrition Examination Survey (NHANES). The sample consisted of 10 149 participants. Americans reported cooking an average of five dinners per week; 8 % never, 43 % sometimes and 49 % always cooked dinner at home. Lower household wealth and educational attainment were associated with a higher likelihood of either always or never cooking dinner at home, whereas wealthier, more educated households were more likely to sometimes cook dinner at home (P cooked the fewest dinners at home (mean = 4·4, 95 % CI 4·2, 4·6). Households with foreign-born reference persons cooked more dinners at home (mean = 5·8, 95 % CI 5·7, 6·0) than households with US-born reference persons (mean = 4·9, 95 % CI 4·7, 5·1). Households with dependants cooked more dinners at home (mean = 5·2, 95 % CI 5·1, 5·4) than households without dependants (mean = 4·6, 95 % CI 4·3, 5·0). Home dinner preparation habits varied substantially with socio-economic status and race/ethnicity, associations that likely will have implications for designing and appropriately tailoring interventions to improve home food preparation practices and promote healthy eating.

Effect of pumpkin powder incorporation on cooking and sensory parameters of pasta

Directory of Open Access Journals (Sweden)

Lucia Minarovičová

2017-01-01

Full Text Available Pasta is commonly consumed and low glycaemic cereal-based food with long shelf life, which is suitable food matrix for substitution with functional ingredients. Pumpkin powder can be considered as suitable component in pasta making. The effect of addition of pumpkin powder at different levels (5, 7.5, and 10% on wheat dough rheology, cooking quality of pasta as well as on sensory properties was evaluated. Pumpkin powder included: 6.1% moisture, 8.2%, protein, 0.7% crude fat, 2.3% ash, 27.4% total dietary fiber which is included soluble (10.2% and insoluble (17.2% dietary fiber. Farinograph properties of pumpkin powder incorporated dough showed increase in water absorption and dough development time while dough stability and mixing tolerance indes were decreased. It was also observed that addition of pumpkin powder significantly altered cooking quality of pasta. Generally, pasta incorporated with pumpkin powder had shorter optimal cooking time. The shortest optimal time (5.9 min was after addition of 10% of pumpkin powder compared with control pasta (7.0 min. From the results also concluded that addition of pumpkin powder significantly increased cooking loss. The highest cooking loss (6.6% was after addition 10% pumpkin powder. Furthermore it could be stated that incorporation of pumpkin powder in pasta increased water absorption of pasta from 181.0% (control to 211.2% (10% of pumpkin powder. From sensory evaluation resulted that pumpkin powder incorporated pasta were characterized by lower colour, flavor and grain taste. On the other hand vegetable taste and granular structure of pasta increased with higher addition level of pumpkin powder. Moreover, it was concluded that pasta with addition level 10% were the most acceptable for accesors. Normal 0 21 false false false EN-GB X-NONE X-NONE Normal 0 21 false false false EN-GB X-NONE X-NONE

Efeito do caseinato de sódio nas propriedades sensoriais do presunto "cook-in" Effect of sodium caseinate in the sensory properties of "cook-in" ham

Directory of Open Access Journals (Sweden)

Jicela Elsa Morales Udaeta

1995-01-01

Full Text Available Realizou-se o estudo do efeito das diferentes concentrações de caseinato de sódio nos atributos sensoriais do presento "cook-in". Em cada uma das quatro repetições, vinte presuntos foram designados ao acaso num dos cinco tratamentos, nos quais a formulação da salmoura de cura foi injetada a 20% em relação ao peso da carne em todos os tratamentos. A composição básica da salmoura correspondeu a 0,5% fosfato; 2,0% sal; 0,4% sais de cura; 0,66% condimento para presunto e 0,25% ascorbato, as condições de processamento foram as mesmas para todos os tratamentos, mas foram utilizados diferentes concentrações de caseinato de sódio em cada tratamento (0,0%; 0,5%; 1,0% e 1,5%. Foram retiradas amostras para medir o pH. Calculou-se as perdas no tambleamento e no cozimento e o rendimento. As propriedades sensoriais do presunto "cook-in" também foram avaliadas quanto a cor, aroma, coesividade, fatiamento, sabor e textura. O pH não apresentou efeito significativo, devido à salmoura ter sido ajustada para pH 9,0 para todos os tratamentos. Os presuntos com 1,0% caseinato de sódio apresentaram uma ótima aceitabilidade, mas apresentaram também a maior perda no cozimento. Os presuntos com 0,5% de caseinato de sódio apresentaram a menor perda no cozimento e uma razoável aceitabilidade das propriedades sensoriais.The effect of different concentrations of sodium caseinate in the sensory properties of "cook-in" ham was studied. In each of four replications, twenty ''cook-in" hams were randomly designed to one of five treatment groups in which the curing brine formulation was pumped 20% of their respectivo weights for all treatments. The basic brine composition was 0.5% phosphate; 2.0% salt; 0.4% curing salts; 0.66% ham condiment and 0.25% ascorbate, the processing conditions were the same for all treatments, but there was used different concentrations of sodium caseinate. (0.0%; 0.5%; 1.0% and 1.5%. Samples were removed for pH analysis. Tumbling

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…

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

Optimized Control Rods of the BR2 Reactor

Energy Technology Data Exchange (ETDEWEB)

Kalcheva, Silva; Koonen, E.

2007-09-15

At the present time the BR-2 reactor uses control elements with cadmium as neutron absorbing part. The lower section of the control element is a beryllium assembly cooled by light water. Due to the burn up of the lower end of the cadmium section during the reactor operation, the presently used rods for reactivity control of the BR-2 reactor have to be replaced by new ones. Considered are various types Control Rods with full active part of the following materials: cadmium (Cd), hafnium (Hf), europium oxide (Eu2O3) and gadolinium (Gd2O3). Options to decrease the burn up of the control rod material in the hot spot, such as use of stainless steel in the lower active part of the Control Rod are discussed. Comparison with the characteristics of the presently used Control Rods types is performed. The changing of the characteristics of different types Control Rods and the perturbation effects on the reactor neutronics during the BR-2 fuel cycle are investigated. The burn up of the Control Rod absorbing material, total and differential control rods worth, macroscopic and effective microscopic absorption cross sections, fuel and reactivity evolution are evaluated during approximately 30 operating cycles.

Optimized Control Rods of the BR2 Reactor

International Nuclear Information System (INIS)

Kalcheva, Silva; Koonen, E.

2007-01-01

At the present time the BR-2 reactor uses control elements with cadmium as neutron absorbing part. The lower section of the control element is a beryllium assembly cooled by light water. Due to the burn up of the lower end of the cadmium section during the reactor operation, the presently used rods for reactivity control of the BR-2 reactor have to be replaced by new ones. Considered are various types Control Rods with full active part of the following materials: cadmium (Cd), hafnium (Hf), europium oxide (Eu2O3) and gadolinium (Gd2O3). Options to decrease the burn up of the control rod material in the hot spot, such as use of stainless steel in the lower active part of the Control Rod are discussed. Comparison with the characteristics of the presently used Control Rods types is performed. The changing of the characteristics of different types Control Rods and the perturbation effects on the reactor neutronics during the BR-2 fuel cycle are investigated. The burn up of the Control Rod absorbing material, total and differential control rods worth, macroscopic and effective microscopic absorption cross sections, fuel and reactivity evolution are evaluated during approximately 30 operating cycles.

Effect of cooking on enrofloxacin residues in chicken tissue.

Science.gov (United States)

Lolo, M; Pedreira, S; Miranda, J M; Vázquez, B I; Franco, C M; Cepeda, A; Fente, C

2006-10-01

The aim of this study was to determine the effect of different cooking processes (microwaving, roasting, boiling, grilling and frying) on naturally incurred enrofloxacin residues in chicken muscle. Enrofloxacin and its metabolite, ciprofloxacin, were analysed using a validated LC-MS method with limits of detection (LOD) and quantification (LOQ), respectively, of 2 and 5 ng g-1 quinolones in muscle samples. The method was shown to be linear over the range 5-500 ng g-1. Mean intra-day relative standard deviation (RSD) at a concentration of 50 ng g-1 (n = 6) was 6%; inter-day RSD was 12%. A recovery study demonstrated that 65-101%, of the drug and metabolite could be recovered from the tissue. The RSD with naturally incurred roasted chicken breast was 9.18% at a concentration of 11 +/- 1.01 ng g-1 (n = 6). In water, enrofloxacin remained stable for 3 h when heated at 100 degrees C. It was concluded that residue data from raw tissue are valid for estimation of consumer exposure to this drug, as well as the ADI calculations because cooking procedures did not affect enrofloxacin residues, which remained stable during heating. However, there was an apparent decrease in quinolone concentration in tissue because some was lost by exudation into the liquid used for cooking. Conversely, for a cooking procedure with water loss, there was an apparent increase in residue concentration.

Bio-Wastes as an Alternative Household Cooking Energy Source in Ethiopia

Directory of Open Access Journals (Sweden)

Gudina Terefe Tucho

2015-09-01

Full Text Available Up to the present day, wood has been used to supply the needs for cooking in rural Africa. Due to the ongoing deforestation, households need to change to other energy sources. To cover this need, a large amount of people are using residues from agriculture (straw, manure instead. However, both straw and manure also have a function in agriculture for soil improvement. Using all the straw and manure will seriously affect the food production. In this paper we first determine the amount of energy that households need for cooking (about 7 GJ per year. Then we estimate the amount of residues that can be obtained from the agricultural system and the amount of energy for cooking that can be derived from this amount when different conversion techniques are used. The amount of residues needed is strongly affected by the technology used. The traditional three stone fires require at least two times as much resource than the more advanced technologies. Up to 4 ha of land or 15 cows are needed to provide enough straw and manure to cook on the traditional three stone fires. When more efficient techniques are used (briquetting, biogas this can be reduced to 2 ha and six cows. Due to large variation in resource availability between households, about 80% of the households own less than 2 ha and 70% holds less than four cows. This means that even when modern, energy efficient techniques are used the largest share of the population is not able to generate enough energy for cooking from their own land and/or cattle. Most rural households in Sub-Saharan Africa may share similar resource holding characteristics for which the results from the current findings on Ethiopia can be relevant.

Upgrading of the research reactors FRG-1 and FRG-2

International Nuclear Information System (INIS)

Krull, W.

1981-01-01

In 1972 for the research reactor FRG-2 we applied for a license to increase the power from 15 MW to 21 MW. During this procedure a public laying out of the safety report and an upgrading procedure for both research reactors - FRG-1 (5 MW) and FRG-2 - were required by the licensing authorities. After discussing the legal background for licensing procedures in the Federal Republic of Germany the upgrading for both research reactors is described. The present status and future licensing aspects for changes of our research reactors are discussed, too. (orig.) [de

Determination of optimum oven cooking procedures for lean beef products

OpenAIRE

Rodas?Gonz?lez, Argenis; Larsen, Ivy L.; Uttaro, Bethany; Ju?rez, Manuel; Parslow, Joyce; Aalhus, Jennifer L.

2015-01-01

Abstract 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 h...

Translocation of uranium from water to foodstuff while cooking

International Nuclear Information System (INIS)

Krishnapriya, K.C.; Baksi, Ananya; Chaudhari, Swathi; Gupta, Soujit Sen; Pradeep, T.

2015-01-01

Highlights: • Rice can efficiently uptake uranium from water contaminated with uranyl nitrate hexahydrate (UO 2 (NO 3 ) 2.6 H 2 O), while cooking. • Unusual uranium uptake to the extent of about 1000 ppm is observed when rice is cooked in highly concentrated uranium contaminated water (1240 ppm). • Nature of interaction of uranium with carbohydrates is probed using small monosaccharides like glucose and mannose. • Electrospray ionization mass spectrometry showed UO 2 2+ to be the most stable species in water in such solutions which can form complexes with sugars. • The species (UO 2 2+ ) is also observed in the case of water exposed to the common mineral, uranium oxide (UO 2 ) and similar type of complexation is observed with sugars. - Abstract: The present work report the unusual uranium uptake by foodstuff, especially those rich in carbohydrates like rice when they are cooked in water, contaminated with uranium. The major staple diet in South Asia, rice, was chosen to study its interaction with UO 2 2+ , the active uranium species in water, using inductively coupled plasma mass spectrometry. Highest uptake limit was checked by cooking rice at very high uranium concentration and it was found to be good scavenger of uranium. To gain insight into the mechanism of uptake, direct interaction of UO 2 2+ with monosaccharides was also studied, using electrospray ionization mass spectrometry taking mannose as a model. The studies have been done with dissolved uranium salt, uranyl nitrate hexahydrate (UO 2 (NO 3 ) 2 ·6H 2 O), as well as the leachate of a stable oxide of uranium, UO 2 (s), both of which exist as UO 2 2+ in water. Among the eight different rice varieties investigated, Karnataka Ponni showed the maximum uranium uptake whereas unpolished Basmati rice showed the minimum. Interaction with other foodstuffs (potato, carrot, peas, kidney beans and lentils) with and without NaCl affected the extent of chemical interaction but was not consistent with the

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

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.

Fate of gamma-irradiated Listeria monocytogenes during refrigerated storage on raw or cooked turkey breast meat

International Nuclear Information System (INIS)

Thayer, D.W.; Boyd, G.; Kim, A.; Fox, J.B. Jr.; Farrell, H.M. Jr.

1998-01-01

The radiation resistance and ability of Listeria monocytogenes ATCC 7644, 15313, 43256, and 49594 to multiply on irradiated, air-packed, refrigerated raw or cooked turkey breast meat nuggets (ca. 25 g) and ground turkey breast meat was investigated. Gamma-radiation D values for L. monocytogenes were significantly different on raw and cooked nuggets, 0.56 +/- 0.03 kGy and 0.69 +/- 0.03 kGy, respectively; but they were not significantly different (P less than or equal to 0.05) on raw and cooked ground turkey meat. High populations (approximately 10(9) CFU/g) of L. monocytogenes declined during 14 days of storage at 4 degrees C in both irradiated and nonirradiated samples of raw but not of cooked ground turkey breast meat. A moderate inoculum (approximately 10(3) CFU/g) did not survive a radiation dose of 3 kGy. The population increased in cooked but not in raw samples of irradiated ground turkey meat stored at either 2 or 7 degrees C for 21 days. The D value changed significantly from 0.70 +/- 0.04 to 0.60 +/- 0.02 kGy when the product was cooked to an internal temperature of 80 degrees C before irradiation. Growth on either raw or cooked turkey meat did not alter the radiation resistance of L. monocytogenes. Analyses were performed for pH, a(w), moisture, and reducing potential of raw and cooked turkey meat and for pH, amino acid profile, thiamine, and riboflavin contents of aqueous extracts of raw and cooked turkey meats without identifying the factor or factors involved in differences in the survival and multiplication of L. monocytogenes on raw and cooked meat

Seed coat removal improves Fe bioavailability in cooked lentils: studies using an in vitro digestion/Caco-2 cell culture model

Science.gov (United States)

This study examined the range of Fe concentration and relative Fe bioavailability of 24 varieties of cooked lentils, as well as the impact of seed coat removal on lentil Fe nutritional quality. Relative Fe bioavailability was assessed by the in vitro/Caco-2 cell culture method. While Fe concentrat...

Chemical characteristics of ambient aerosols contributed by cooking process at Noorpur village near New Delhi

Science.gov (United States)

Singh, Sudha

Generally, industrial and transport sectors are considered as major contributors of air pollution but recently, biomass burning is also reported as a major source of atmospheric aerosols (1, 2) especially in the developing world where solid fuels such as dung cake, wood and crop residues are used in traditional cooking which are responsible for poor air quality, respiratory problems and radiative forcing etc .In India, most of the research has been focused on emission estimates from biomass burning and cooking. No effort has been made to understand the chemistry and sources of fine aerosols in rural areas during cooking hours. This study fills this knowledge gap and strengthens our understanding about abundance of various chemical constituents of atmospheric aerosols emitted during cooking hours.Aerosol samples were collected from village called Noorpur (28.470 N, 77.030 E) which lies near Delhi city. Sampling was carried out during August 2011-May 2012 by using handy sampler (Envirotech model APM 821) installed at the terrace of a building (~6m). The aerosol samples were collected on 8 hourly basis at a flow rate of 1 LPM. Water extracts of these filters were analyzed for major anions (F-, Cl-, NO3-, SO42-) and major cations (Na+, NH4+, K+, Ca2+ Mg2+) by ion chromatography (Metrohm 883 Basic IC Plus). During cooking period, the concentration of the major ions followed the order of Ca2+> SO42-> NO3-> Cl-> K+> NH4+> Mg2+> Na2+> F-. Among anion SO42 (5 µg/m3) showed highest value and in case of cations Ca2+ (7.32µg/m3) has highest value.

Heat-induced formation of mepiquat by decarboxylation of pipecolic acid and its betaine derivative. Part 2: Natural formation in cooked vegetables and selected food products.

Science.gov (United States)

Yuan, Yuan; Tarres, Adrienne; Bessaire, Thomas; Rademacher, Wilhelm; Stadler, Richard H; Delatour, Thierry

2017-08-01

Mepiquat (N,N-dimethylpiperidinium) is a plant growth regulator registered for use as its chloride salt in many countries on cereals and other crops. Recent model system studies have shown that natural chemicals present in crop plants, such as pipecolic acid and pipecolic acid betaine, may furnish mepiquat through different chemical pathways, when subjected to temperatures in the range of 200°C. In this study, we cooked raw vegetables that did not contain mepiquat to a palatable state using different traditional cooking methods, and detected mepiquat in 9 out of 11 oven-cooked vegetables, reaching up to 189μg/kg dry wt in oven-cooked broccoli. Commercial oven potato fries generated mepiquat during cooking, typically in the range of 20-60μg/kg. Only traces of mepiquat (cooked vegetables, including potatoes. Copyright © 2017 Elsevier Ltd. All rights reserved.

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.

Annual report on JEN-1 and JEN-2 Reactors

International Nuclear Information System (INIS)

Montes Ponce de Leon, J.

1974-01-01

In the annual report on the JEN-1 and JEN-2 reactors the main fractures of the reactor operations and maintenance are described. The reactor has been in operation for 2188 hours, what means 74% of the total working time. Maintenance and periodical tests have occupied the rest of the time. Maintenance operations are shown according to three main subjects, the main failures so as the reactor scrams are also described. Different date relating with radiation level and health Physics are also included. (Author)

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.

Effect of different cooking methods on proximate and mineral composition of striped snakehead fish (Channa striatus, Bloch).

Science.gov (United States)

Marimuthu, K; Thilaga, M; Kathiresan, S; Xavier, R; Mas, R H M H

2012-06-01

The effects of different cooking methods (boiling, baking, frying and grilling) on proximate and mineral composition of snakehead fish were investigated. The mean content of moisture, protein, fat and ash of raw fish was found to be 77.2 ± 2.39, 13.9 ± 2.89, 5.9 ± 0.45 and 0.77 ± 0.12% respectively. The changes in the amount of protein and fat were found to be significantly higher in frying and grilling fish. The ash content increased significantly whereas that of the minerals (Na, K, Ca, Mg, Fe, Zn and Mn) was not affected in all cooking methods. Increased in Cu contents and decreased in P contents were observed in all cooking methods except grilling. In the present study, the grilling method of cooking is found to be the best for healthy eating.

Nutrient retention values and cooking yield factors for three South African lamb and mutton cuts.

Science.gov (United States)

van Heerden, Salomina M; Strydom, Phillip E

2017-11-01

Nutrient content of raw and cooked foods is important for formulation of healthy diets. The retention of nutrients during cooking can be influenced by various factors, including animal age, carcass characteristics and cooking method, and these factors are often unique to specific countries. Here the effects of animal age (lamb and mutton) and carcass cut (shoulder, loin and leg) combined with cooking method (moist heat and dry heat) on yield and nutrient retention of selected nutrients of South African sheep carcasses were studied. Cooking yields and moisture retention were lower for lamb loin but higher for lamb leg. Energy and fat retention were higher for all cuts of mutton compared with lamb, while higher retention values for cholesterol were recorded for lamb. Mutton retained more iron (P = 0.10) and zinc and also more vitamin B 2 , B 6 and B 12 than lamb. Shoulder cooked according to moist heat cooking method retained more magnesium, potassium and sodium. Incorporating these retention and yield values into the South African Medical Research Council's Food Composition Tables provides a reliable reference to all concerned with nutrient content of food. It will also guide practitioners and primary industry to adjust animal production aimed at optimum nutrient content to specific diets. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

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)

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.

Effect of cooking methods on the formation of heterocyclic aromatic amines in chicken and duck breast.

Science.gov (United States)

Liao, G Z; Wang, G Y; Xu, X L; Zhou, G H

2010-05-01

Heterocyclic aromatic amines (HAAs), potent mutagens/carcinogens, are pyrolysis formed during the cooking of meat and fish. In the present study, the effects of various cooking methods, pan-frying, deep-frying, charcoal grilling and roasting on the formation of HAAs in chicken breast and duck breast were studied. The various HAAs formed during cooking were isolated by solid-phase extraction and analyzed by high-performance liquid chromatography (HPLC). Results showed that chicken breast cooked by charcoal grilling contained the highest content of total HAAs, as high as 112 ng/g, followed by pan-fried duck breast (53.3 ng/g), charcoal grilled duck breast (32 ng/g), pan-fried chicken breast (27.4 ng/g), deep-fried chicken breast (21.3 ng/g), deep-fried duck breast (14 ng/g), roasted duck breast (7 ng/g) and roasted chicken breast (4 ng/g). For individual HAA, the most abundant HAA was 9H-pyrido-[4,3-b]indole (Norharman), which was detected in charcoal grilled chicken breast at content as high as 32.2 ng/g, followed by 1-methyl-9H-pyrido[4,3-b] indole (Harman) and 2-amino-1-methyl-6-phenylimidazo[4,5-f]pyridine(PhIP) at 32 and 31.1 ng/g in charcoal grilled chicken breast, respectively. The content of PhIP in pan-fried duck and chicken breast were 22 and 18.3 ng/g, respectively. Generally, the type and content of HAAs in cooked poultry meat varies with cooking method and cooking conditions. Copyright (c) 2010 Elsevier Ltd. All rights reserved.

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

System Design of a Supercritical CO_2 cooled Micro Modular Reactor

International Nuclear Information System (INIS)

Kim, Seong Gu; Cho, Seongkuk; Yu, Hwanyeal; Kim, Yonghee; Jeong, Yong Hoon; Lee, Jeong Ik

2014-01-01

Small modular reactor (SMR) systems that have advantages of little initial capital cost and small restriction on construction site are being developed by many research organizations around the world. Existing SMR concepts have the same objective: to achieve compact size and a long life core. Most of small modular reactors have much smaller size than the large nuclear power plant. However, existing SMR concepts are not fully modularized. This paper suggests a complete modular reactor with an innovative concept for reactor cooling by using a supercritical carbon dioxide. The authors propose the supercritical CO_2 Brayton cycle (S-CO_2 cycle) as a power conversion system to achieve small volume of power conversion unit (PCU) and to contain the reactor core and PCU in one vessel. A conceptual design of the proposed small modular reactor was developed, which is named as KAIST Micro Modular Reactor (MMR). The supercritical CO_2 Brayton cycle for the S-CO_2 cooled reactor core was optimized and the size of turbomachinery and heat exchanger were estimated preliminary. The nuclear fuel composed with UN was proposed and the core lifetime was obtained from a burnup versus reactivity calculation. Furthermore, a system layout with fully passive safety systems for both normal operation and emergency operation was proposed. (author)

Jamie's Ministry of Food: quasi-experimental evaluation of immediate and sustained impacts of a cooking skills program in Australia.

Directory of Open Access Journals (Sweden)

Anna Flego

Full Text Available To evaluate the immediate and sustained effectiveness of the first Jamie's Ministry of Food Program in Australia on individuals' cooking confidence and positive cooking/eating behaviours.A quasi- experimental repeated measures design was used incorporating a wait-list control group. A questionnaire was developed and administered at baseline (T1, immediately post program (T2 and 6 months post completion (T3 for participants allocated to the intervention group, while wait -list controls completed it 10 weeks prior to program commencement (T1 and just before program commencement (T2. The questionnaire measured: participants' confidence to cook, the frequency of cooking from basic ingredients, and consumption of vegetables, vegetables with the main meal, fruit, ready-made meals and takeaway. Analysis used a linear mixed model approach for repeated measures using all available data to determine mean differences within and between groups over time.All adult participants (≥18 years who registered and subsequently participated in the program in Ipswich, Queensland, between late November 2011- December 2013, were invited to participate.In the intervention group: 694 completed T1, 383 completed T1 and T2 and 214 completed T1, T2 and T3 assessments. In the wait-list group: 237 completed T1 and 149 completed T1 and T2 assessments. Statistically significant increases within the intervention group (P<0.001 and significant group*time interaction effects (P<0.001 were found in all cooking confidence measures between T1 and T2 as well as cooking from basic ingredients, frequency of eating vegetables with the main meal and daily vegetable intake (0.52 serves/day increase. Statistically significant increases at T2 were sustained at 6 months post program in the intervention group.Jamie's Ministry of Food Program, Australia improved individuals' cooking confidence and cooking/eating behaviours contributing to a healthier diet and is a promising community

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.

The SLOWPOKE-2 reactor with low enrichment uranium oxide fuel

International Nuclear Information System (INIS)

Townes, B.M.; Hilborn, J.W.

1985-06-01

A SLOWPOKE-2 reactor core contains less than 1 kg of highly enriched uranium (HEU) and the proliferation risk is very low. However, to overcome proliferation concerns a new low enrichment uranium (LEU) fuelled reactor core has been designed. This core contains approximately 180 fuel elements based on the Zircaloy-4 clad UOsub(2) CANDU fuel element, but with a smaller outside diameter. The physics characteristics of this new reactor core ensure the inherent safety of the reactor under all conceivable conditions and thus the basic SLOWPOKE safety philosophy which permits unattended operation is not affected

Impacts of cooking system on indoor air environment: a case study on a Bangladeshi village

International Nuclear Information System (INIS)

Azad, A.K.; Afroze, S.; Azam, M.

2005-01-01

Energy is needed to meet the subsistence requirement as well as to meet the demand for economic growth and development. As like many other third world countries still more than half of the total consumed energy comes from the traditional fuels in Bangladesh. This is causing rapid deforestation and consequently a change in the eco-systems leading to erosion and change in the climatic pattern. Extreme use of raw (low quality) biomass traditional cook stoves causes significant impacts on indoor air environment and as well on human health. In the study, an assessment of the cooking energy usage pattern, its potential impacts on indoor air environment and human health in a village named Deyara in Khulna district has been performed. The socio-economic status of the villagers and cooking energy usage pattern were evaluated by a questionnaire survey. In the study village Deyara, about 74% of the total households rely on biomass fuel, where the mostly used biomass is trees and its residues (46%), next the crop wastes (39%) and lastly the cow dung (15%). Emissions of different types of air pollutants and greenhouse gases from the burning of biomass cooking fuels the study village are estimated. In the study area the estimated annual emission of CO/sub 2/ is 45.5 tons which about 94% of the total emission, where CO is 4.5%, PM is 1 % and about 0.5% emission is of SO/sub x/, NO/sub x/, N/sub 2/O. In the study area the concentrations of air pollutants in the kitchen environment were estimated using an indoor air quality model. The model results show that the concentration around the household areas is not at tolerable level and due to only 1 hour biomass burning this concentration is 323 mg/m/sup 3/ for CO, 50.6 mg/m/sup 3/ for PM, 15 mg/m/sup 3/ for NO/sub 2/ and 9.6 mg/m/sup 3/ for SO/sub 2/. Not only this, from the combustion of biomass cooking fuels this concentrations of different carcinogens are also at high levels. For 1 hour burning of biomass fuel this concentration is

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.

Prevalence and molecular characteristics of Listeria monocytogenes in cooked products and its comparison with isolates from listeriosis cases.

Science.gov (United States)

Wang, Hong; Luo, Lijuan; Zhang, Zhengdong; Deng, Jianping; Wang, Yan; Miao, Yimao; Zhang, Ling; Chen, Xi; Liu, Xiang; Sun, Songsong; Xiao, Bo; Li, Qun; Ye, Changyun

2018-02-01

This study aimed to investigate the prevalence and molecular characteristics of Listeria monocytogenes in cooked products in Zigong City, China. The overall occurrence of the L. monocytogenes in the ready-to-eat (RTE) shops and mutton restaurants surveyed was 16.2% (141/873). An occurrence of 13.5% was observed in RTE pork, 6.5% in RTE vegetables, and more than 24.0% in either cooked mutton or cooked haggis. Serotype 1/2b (45.4%), 1/2a (33.3%), and 1/2c (14.2%) were the predominant types. By comparing the clonal complexes (CCs) based on multilocus sequence typing (MLST) of the L. monocytogenes from cooked foods in Zigong City and 33 listeriosis cases from different districts of China, CC87, CC9, CC8, and CC3 were showed to be prevalent in cooked products and CC87 and CC3 were the first two frequent types in the 33 clinic-source strains. All CC87 stains harbored the newly reported Listeria pathogenicity island 4 (LIPI-4) gene fragment ptsA, and all CC3 strains possessed the Listeria pathogenicity island 3 (LIPI-3) gene fragment llsX. These may increase the occurrence of the strains belonging to CC87 and CC3 in listeriosis cases in China and also underline the risk of infection owing to the consumption of the cooked products from Zigong. ST619 (serotype 1/2b) harbored both llsX and ptsA, indicating a potential hypervirulent sequence type in Zigong.

Environmental payoffs of LPG cooking in India

Science.gov (United States)

Singh, D.; Pachauri, S.; Zerriffi, H.

2017-11-01

Over two-thirds of Indians use solid fuels to meet daily cooking energy needs, with associated negative environmental, social, and health impacts. Major national initiatives implemented by the Indian government over the last few decades have included subsidies for cleaner burning fuels like liquid petroleum gas (LPG) and kerosene to encourage a transition to these. However, the extent to which these programs have affected net emissions from the use of these improved fuels has not been adequately studied. Here, we estimate the amount of fuelwood displaced and its net emissions impact due to improved access to LPG for cooking in India between 2001 and 2011 using nationally representative household expenditure surveys and census datasets. We account for a suite of climate-relevant emissions (Kyoto gases and other short-lived climate pollutants) and biomass renewability scenarios (a fully renewable and a conservative non-renewable case). We estimate that the national fuelwood displaced due to increased LPG access between 2001 and 2011 was approximately 7.2 million tons. On aggregate, we estimate a net emissions reduction of 6.73 MtCO2e due to the fuelwood displaced from increased access to LPG, when both Kyoto and non-Kyoto climate-active emissions are accounted for and assuming 0.3 as the fraction of non-renewable biomass (fNRB) harvested. However, if only Kyoto gases are considered, we estimate a smaller net emissions decrease of 0.03 MtCO2e (assuming fully renewable biomass harvesting), or 3.05 MtCO2e (assuming 0.3 as the fNRB). We conclude that the transition to LPG cooking in India reduced pressures on forests and achieved modest climate benefits, though uncertainties regarding the extent of non-renewable biomass harvesting and suite of climate-active emissions included in such an estimation can significantly influence results in any given year and should be considered carefully in any analysis and policy-making.

Systemic inflammatory changes and increased oxidative stress in rural Indian women cooking with biomass fuels

International Nuclear Information System (INIS)

Dutta, Anindita; Ray, Manas Ranjan; Banerjee, Anirban

2012-01-01

The study was undertaken to investigate whether regular cooking with biomass aggravates systemic inflammation and oxidative stress that might result in increase in the risk of developing cardiovascular disease (CVD) in rural Indian women compared to cooking with a cleaner fuel like liquefied petroleum gas (LPG). A total of 635 women (median age 36 years) who cooked with biomass and 452 age-matched control women who cooked with LPG were enrolled. Serum interleukin-6 (IL-6), C-reactive protein (CRP), tumor necrosis factor-alpha (TNF-α) and interleukin-8 (IL-8) were measured by ELISA. Generation of reactive oxygen species (ROS) by leukocytes was measured by flow cytometry, and erythrocytic superoxide dismutase (SOD) was measured by spectrophotometry. Hypertension was diagnosed following the Seventh Report of the Joint Committee. Tachycardia was determined as pulse rate > 100 beats per minute. Particulate matter of diameter less than 10 and 2.5 μm (PM 10 and PM 2.5 , respectively) in cooking areas was measured using real-time aerosol monitor. Compared with control, biomass users had more particulate pollution in indoor air, their serum contained significantly elevated levels of IL-6, IL-8, TNF-α and CRP, and ROS generation was increased by 37% while SOD was depleted by 41.5%, greater prevalence of hypertension and tachycardia compared to their LPG-using neighbors. PM 10 and PM 2.5 levels were positively associated with markers of inflammation, oxidative stress and hypertension. Inflammatory markers correlated with raised blood pressure. Cooking with biomass exacerbates systemic inflammation, oxidative stress, hypertension and tachycardia in poor women cooking with biomass fuel and hence, predisposes them to increased risk of CVD development compared to the controls. Systemic inflammation and oxidative stress may be the mechanistic factors involved in the development of CVD. -- Highlights: ► Effect of chronic biomass smoke exposure on cardiovascular health was

40 CFR 81.54 - Cook Inlet Intrastate Air Quality Control Region.

Science.gov (United States)

2010-07-01

... Quality Control Regions § 81.54 Cook Inlet Intrastate Air Quality Control Region. The Cook Inlet Intrastate Air Quality Control Region (Alaska) consists of the territorial area encompassed by the boundaries... 40 Protection of Environment 17 2010-07-01 2010-07-01 false Cook Inlet Intrastate Air Quality...

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.

Impact of domestic air pollution from cooking fuel on respiratory allergies in children in India

Energy Technology Data Exchange (ETDEWEB)

Kumar, R.; Nagar, J.K.; Raj, N.; Kumar, P.; Kushwah, A.S.; Meena, M.; Gaur, S.N. [University of Delhi, Delhi (India)

2008-12-15

This study undertaken in India was aimed at identifying the effects of the indoor air pollutants SO{sub 2}, NO{sub 2} and total suspended particulate matter (SPM) generated from fuel used for cooking on respiratory allergy in children in Delhi. A total of 3,456 children were examined (59.2% male and 40.8% female). Among these, 31.2% of the children's families were using biomass fuels for cooking and 68.8% were using liquefied petroleum gas. Levels of indoor SO{sub 2}, NO{sub 2} and SPM, measured using a Handy Air Sampler (Low Volume Sampler), were 4.60 {+-} 5.66 {mu}g/m{sup 3}, 30.70 {+-} 23.95 {mu}g/m{sup 3} and 705 {+-} 441.6 {mu}g/m{sup 3}, respectively. The mean level of indoor SO{sub 2} was significantly higher (p = 0.016) for families using biomass fuels (coal, wood, cow dung cakes and kerosene) for cooking as compared to families using LP gas. The mean level of indoor NO{sub 2} for families using biomass fuels for cooking was significantly higher in I.T.O. (p = 0.003) and Janakpuri (p = 0.007), while indoor SPM was significantly higher in Ashok Vihar (p = 0.039) and I.T.O. (p = 0.001), when compared to families using LP gas. Diagnoses of asthma, rhinitis and upper respiratory tract infection (URTI) were made in 7.7%, 26.1% and 22.1% of children, respectively. Respiratory allergies in children, which included asthma, rhinitis and URTI, could be associated with both types of fuels (liquefied petroleum gas (LPG) and biomass) used for cooking in the different study areas. This study suggests that biomass fuels increased the concentrations of indoor air pollutants that cause asthma, rhinitis and URTI in children. LP gas smoke was also associated with respiratory allergy.

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

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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.

Operation of the SLOWPOKE-2 reactor in Jamaica

Energy Technology Data Exchange (ETDEWEB)

Grant, C.N.; Lalor, G.C.; Vuchkov, M.K. [University of the West Indies, Kingston (Jamaica)

2001-07-01

Over the past sixteen years lCENS has operated a SLOWPOKE 2 nuclear reactor almost exclusively for the purpose of neutron activation analysis. During this period we have adopted a strategy of minimum irradiation times while optimizing our output in an effort to increase the lifetime of the reactor core and to maintaining fuel integrity. An inter-comparison study with results obtained with a much larger reactor at IPEN has validated this approach. The parameters routinely monitored at ICENS are also discussed and the method used to predict the next shim adjustment. (author)

Jamie's Ministry of Food: quasi-experimental evaluation of immediate and sustained impacts of a cooking skills program in Australia.

Science.gov (United States)

Flego, Anna; Herbert, Jessica; Waters, Elizabeth; Gibbs, Lisa; Swinburn, Boyd; Reynolds, John; Moodie, Marj

2014-01-01

To evaluate the immediate and sustained effectiveness of the first Jamie's Ministry of Food Program in Australia on individuals' cooking confidence and positive cooking/eating behaviours. A quasi- experimental repeated measures design was used incorporating a wait-list control group. A questionnaire was developed and administered at baseline (T1), immediately post program (T2) and 6 months post completion (T3) for participants allocated to the intervention group, while wait -list controls completed it 10 weeks prior to program commencement (T1) and just before program commencement (T2). The questionnaire measured: participants' confidence to cook, the frequency of cooking from basic ingredients, and consumption of vegetables, vegetables with the main meal, fruit, ready-made meals and takeaway. Analysis used a linear mixed model approach for repeated measures using all available data to determine mean differences within and between groups over time. All adult participants (≥18 years) who registered and subsequently participated in the program in Ipswich, Queensland, between late November 2011- December 2013, were invited to participate. In the intervention group: 694 completed T1, 383 completed T1 and T2 and 214 completed T1, T2 and T3 assessments. In the wait-list group: 237 completed T1 and 149 completed T1 and T2 assessments. Statistically significant increases within the intervention group (Pcooking confidence measures between T1 and T2 as well as cooking from basic ingredients, frequency of eating vegetables with the main meal and daily vegetable intake (0.52 serves/day increase). Statistically significant increases at T2 were sustained at 6 months post program in the intervention group. Jamie's Ministry of Food Program, Australia improved individuals' cooking confidence and cooking/eating behaviours contributing to a healthier diet and is a promising community-based strategy to influence diet quality.

Bioactive Compounds in Potato Tubers: Effects of Farming System, Cooking Method, and Flesh Color.

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Grudzińska, Magdalena; Czerko, Zbigniew; Zarzyńska, Krystyna; Borowska-Komenda, Monika

2016-01-01

We investigated the effect of cultivation system (conventional or organic), cooking method, and flesh color on the contents of ascorbic acid (AA) and total phenolics (TPs), and on total antioxidant activity (Trolox equivalents, TE) in Solanum tuberosum (potato) tubers. The research material, consisting of 4 potato cultivars, was grown in experimental fields, using organic and conventional systems, at the experimental station in 2012 and 2013. The analysis showed that organically grown potatoes with creamy, light yellow, and yellow flesh had significantly higher TPs than did potatoes grown conventionally. Flesh color and cooking method also affected AA. The greatest losses of AA occurred in yellow-fleshed potatoes grown conventionally and cooked in the microwave; such losses were not observed in potatoes grown organically. A dry cooking method (baking in a microwave) increased the TP contents in potatoes by about 30%, regardless of the flesh color and the production system. TE was significantly higher in organically grown potatoes (raw and cooked in a steamer) than in conventionally grown potatoes. TE and AA contents showed a significant positive correlation, but only in potatoes from the organic system [R2 = 0.686]. By contrast, the positive correlation between TE and TPs was observed regardless of the production system. Therefore, we have identified the effects of farming system, cooking method, and flesh color on the contents of bioactive compounds in potato tubers.

Bioactive Compounds in Potato Tubers: Effects of Farming System, Cooking Method, and Flesh Color.

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Magdalena Grudzińska

Full Text Available We investigated the effect of cultivation system (conventional or organic, cooking method, and flesh color on the contents of ascorbic acid (AA and total phenolics (TPs, and on total antioxidant activity (Trolox equivalents, TE in Solanum tuberosum (potato tubers. The research material, consisting of 4 potato cultivars, was grown in experimental fields, using organic and conventional systems, at the experimental station in 2012 and 2013. The analysis showed that organically grown potatoes with creamy, light yellow, and yellow flesh had significantly higher TPs than did potatoes grown conventionally. Flesh color and cooking method also affected AA. The greatest losses of AA occurred in yellow-fleshed potatoes grown conventionally and cooked in the microwave; such losses were not observed in potatoes grown organically. A dry cooking method (baking in a microwave increased the TP contents in potatoes by about 30%, regardless of the flesh color and the production system. TE was significantly higher in organically grown potatoes (raw and cooked in a steamer than in conventionally grown potatoes. TE and AA contents showed a significant positive correlation, but only in potatoes from the organic system [R2 = 0.686]. By contrast, the positive correlation between TE and TPs was observed regardless of the production system. Therefore, we have identified the effects of farming system, cooking method, and flesh color on the contents of bioactive compounds in potato tubers.

Presence of heterocyclic amine carcinogens in home-cooked and fast-food camel meat burgers commonly consumed in Saudi Arabia.

Science.gov (United States)

Rizwan Khan, Mohammad; Naushad, Mu; Abdullah Alothman, Zeid

2017-05-10

Heterocyclic amines (HCAs) are formed by cooking protein-rich foods, for instance, meat and fish, and are listed as possible human carcinogens. In the present study, the presence of five potential HCAs (IQ, MeIQ, MeIQx, 4,8-DiMeIQx, and PhIP) in cooked camel meat burgers was analyzed for the first time. The analysis was performed in home-cooked and fast-food burger samples containing food additives. The applied cooking technique for the home-cooked samples was pan frying for a controlled cooking time and temperature. In the control cooked meat samples (samples that contained no food additives), the concentrations of MeIQx, 4,8-DiMeIQx, and PhIP ranged from 2.47 ng/g to 4.89 ng/g, whereas IQ and MeIQ were found to be below the limit of quantification. The concentrations contents of MeIQx, 4,8-DiMeIQx, and PhIP in the home-cooked and fast-food samples ranged from 1.52 ng/g to 2.13 ng/g and 1.85 ng/g to 3.46 ng/g, respectively. IQ and MeIQ were not detected in either type of sample. In comparison to the control samples, the home-cooked and fast-food samples produced lower levels of HCAs. Such observations could result from the existence of antioxidants in incorporated food additives, which induce pro-oxidative effects with the successive formation and/or scavenging of free radicals.

Smart Substitutions for Healthy Cooking

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... 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 ...

Irradiation techniques at BR2 reactor

International Nuclear Information System (INIS)

Hebel, W.

1978-01-01

Since 1963 the material testing reactor BR2 at Mol is operated for the realisation of numerous research programs and experiments on the behavior of materials under nuclear radiation and in particular under intensive neutron exposure. During this period special irradiation techniques and experimental devices were developed according to the desiderata of the different experiments and to the irradiation possibilities offered at BR2. The design and the operating characteristics of quite a number of those irradiation rigs of proven reliability may be used or can be made available for new irradiation experiments. A brief description is given of some typical irradiation devices designed and constructed by CEN/SCK, Technology and Energy Dpt. They are compiled according to their main use for the different research and development programs realized at BR2. Their eventual application however for different objectives could be possible. A final chapter summarizes the principal irradiation conditions offered by BR2 reactor. (author)

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.

Polyphenols in Raw and Cooked Cereals/Pseudocereals/Legume Pasta and Couscous.

Science.gov (United States)

Carcea, Marina; Narducci, Valentina; Turfani, Valeria; Giannini, Vittoria

2017-09-11

Pasta and couscous are popular foods manufactured (in their traditional form) from durum wheat semolina. In recent years, the consumers' quest for novel, functional, gluten-free, wholegrain foods has prompted the industry to manufacture new pasta and couscous products in which durum wheat has been partially or totally replaced by other vegetable flours. Besides dietary fibre, these raw materials might be an interesting source of phytochemicals. In this work, 16 commercial samples of pasta and four samples of couscous representative of the new products and made of refined and wholegrain flours of different species of cereals, pseudocereals and legumes were analysed for free, hydrolysable bound and total polyphenol content by means of the Folin-Ciocalteu procedure. Analyses were repeated on cooked samples to assess the quantity of polyphenols ingested by the consumers. The raw legume and pseudocereal products had a total polyphenol content higher than most cereal products (up to 1743.4 mg of Gallic Acid Equivalent (GAE) per 100 g dry weight). Wholegrain products had higher contents than refined products. The free fraction underwent up to 46% loss with cooking, probably because of solubility in water. The water absorption of pasta and couscous during cooking was in a ratio of 2:3, resulting in higher dilution of polyphenols in the cooked couscous.

Automatic control with fuzzy logic of home-made beer production in maceration and cooking stages

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Mariano Luján Corro

2010-06-01

Full Text Available The process of home-made beer production in the malt maceration and cooking stages was controlled automatically with fuzzy logic, across different performers considering the time and temperature of the process, using 2009LabVIEW. The equipment was mainly composed of three 20 L capacity stainless steel containers (water supply, maceration and cooking, an additional hops container, a data acquisition card (PIC 16F877a micro controller, three LM35 temperature sensors and 11 on/off type performers, which were governed by a total of 47 Mandani type fuzzy rules with trapezoidal membership functions, using the method of center area for the defuzzification. The performers: electrovalves (5, pumps (2, heaters (3 and a stirrer, in approximately 4 hours, were adequately controlled in their early maceration and cooking stages. The beer obtained by automatic control with fuzzy logic in the maceration and cooking stages, had the following characteristics: 0.98 g/cm3 of density, 3.9 of pH, total acidity expressed as 0.87% of lactic acid, 6.2ºGL of alcoholic degree and 0.91% w/v of CO2 percentage.

Effect of cooking time on the physical, chemical and thermal properties of acha seeds

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Akeem O. Raji

2017-10-01

Full Text Available Acha is a less utilized cereal grain in Africa. Scaling up of the processing technology of acha seeds is desirable if accurate information on effect of processing on its properties is available. This study investigated the effect of cooking duration on the chemical and physical properties of acha seeds. Cooking times (2.5, 5, 7.5 and 10 minutes at 100oC were used. The volume, length, breadth, thickness, porosity, density, sphericity, aspect ratio, specific heat capacity, thermal conductivity, thermal diffusivity, moisture, protein, fat, ash, crude fibre and carbohydrate were determined using standard methods. Data were analysed using ANOVA at p = 0.05. The results obtained revealed that varietal difference had a significant effect on volume, length, breadth, thickness, true density, bulk density, porosity, sphericity and aspect ratio. The moisture content, ash, protein, crude fibre, fat, carbohydrate, specific heat capacity, thermal conductivity and thermal diffusivity varied from 8.80 - 56.17 %, 0.32 - 1.87%, 1.92 - 11.50%, 0.29 - 1.58%, 0.32 - 2.81%, 40.94 - 76.26%, 1.66 -2.97 kJkg-1K-1, 0.26 -0.43 Wm-1K-1 and 0.85 x 10-7 - 1.17 x 10-7 ms-2 respectively, as significantly influenced by cooking time. Cooking for 7.5 minutes was appropriate using the moisture uptakes and thermal properties as criteria. 

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…

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...

Polar and non-polar heterocyclic amines in cooked fish and meat products and their corresponding pan residues.

Science.gov (United States)

Skog, K; Augustsson, K; Steineck, G; Stenberg, M; Jägerstad, M

1997-06-01

Fourteen cooked dishes with their corresponding pan residues were analysed for polar and non-polar heterocyclic amines using HPLC. The choice of foods, including beef, pork, poultry, game, fish, egg and sausages, was based on an investigation of an elderly population in Stockholm participating in an analytical epidemiological case-control study on cancer risks after intake of heterocyclic amines. The food items were prepared using normal household cooking practices, and to reflect the wide range of surface browning of the cooked dishes that would be encountered in this population, four cooking temperatures were used in the range 150-225 degrees C. For all food samples, the total amount of heterocyclic amines formed at 150 degrees C was less than 1 ng/g cooked product, and at 175 degrees C less than 2 ng/g. The highest concentrations of heterocyclic amines were detected in fillet of pork, reindeer meat and chicken breast fried at 200 and 225 degrees C and their corresponding pan residues. The total sum of 2-amino-3,8-dimethylimidazo-[4,5-f]quinoxaline, 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine was about 1 microgram per 100 g portion (including pan residues) for reindeer meat and chicken breast, and between 1.9 and 6.3 micrograms per 100-g portion for fillet of pork. PhIP was the most abundant heterocyclic amine, identified in 73 of 84 samples, and the highest concentration of PhIP, 32.0 ng/g, was found in the pan residue from fillet of pork cooked at 225 degrees C. The non-polar heterocyclic amines 3-amino-1,4-dimethyl-5H-pyrido[4,3-b]indole and 3-amino-1-methyl-5H-pyrido[4,3-b]indole were detected in the range of 0.5-7.4 ng/g in most foods cooked at 225 degrees C, and also in meat sauce prepared at 200 and 175 degrees C. The other heterocyclic amines tested for: 2-amino-3-methylimidazo-[4,5-f]quinoline, 2-amino-3,4-dimethylimidazo[4,5-f]quinoline, 2-amino-6-methyl-pyrido-[1,2-a:3',2'-d]-imidazole and 2

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.

Consumer acceptability and sensory profile of cooked broccoli with mustard seeds added to improve chemoprotective properties.

Science.gov (United States)

Ghawi, Sameer Khalil; Shen, Yuchi; Niranjan, Keshavan; Methven, Lisa

2014-09-01

Broccoli, a rich source of glucosinolates, is a commonly consumed vegetable of the Brassica family. Hydrolysis products of glucosinolates, isothiocyanates, have been associated with health benefits and contribute to the flavor of Brassica. However, boiling broccoli causes the myrosinase enzyme needed for hydrolysis to denature. In order to ensure hydrolysis, broccoli must either be mildly cooked or active sources of myrosinase, such as mustard seed powder, can be added postcooking. In this study, samples of broccoli were prepared in 6 different ways; standard boiling, standard boiling followed by the addition of mustard seeds, sous vide cooking at low temperature (70 °C) and sous vide cooking at higher temperature (100 °C) and sous vide cooking at higher temperature followed by the addition of mustard seeds at 2 different concentrations. The majority of consumers disliked the mildly cooked broccoli samples (70 °C, 12 min, sous vide) which had a hard and stringy texture. The highest mean consumer liking was for standard boiled samples (100 °C, 7 min). Addition of 1% mustard seed powder developed sensory attributes, such as pungency, burning sensation, mustard odor, and flavor. One cluster of consumers (32%) found mustard seeds to be a good complement to cooked broccoli; however, the majority disliked the mustard-derived sensory attributes. Where the mustard seeds were partially processed, doubling the addition to 2% led to only the same level of mustard and pungent flavors as 1% unprocessed seeds, and mean consumer liking remained unaltered. This suggests that optimization of the addition level of partially processed mustard seeds may be a route to enhance bioactivity of cooked broccoli without compromising consumer acceptability. © 2014 Institute of Food Technologists®

Study on Combustion Performance of Diesel Engine Fueled by Synthesized Waste Cooking Oil Biodiesel Blends

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Duraid F. Maki

2018-02-01

Full Text Available The waste cooking oil or used cooking oil is the best source of biodiesel synthesizing because it enters into the so-called W2E field whereas not only get rid of the used cooking oils but produce energy from waste fuel. In this study, biodiesel was synthesized from the used cooking oil and specifications are tested. From 1 liter of used cooking oil, 940 ml is gained. The remaining of liter is glycerin and water. Blend of 20% of biodiesel with 80% of net diesel by volume is formed. Blends of 100% diesel and 100% biodiesel are prepared too. The diesel engine combustion performance is studied. Brake thermal efficiency, brake specific fuel consumption, volumetric efficiency, mean effective pressure, and engine outlet temperature. Cylinder pressure variation with crank angle is analyzed. At last not least, the concentrations of hydro carbon and nitrogen pollutants are measured. The results showed significant enhancement in engine power and pollutant gases emitted. There is positive compatible with other critical researches.

TMI-2 reactor vessel head removal

International Nuclear Information System (INIS)

Bengel, P.R.; Smith, M.D.; Estabrook, G.A.

1985-09-01

This report describes the safe removal and storage of the Three Mile Island Unit 2 (TMI-2) reactor vessel head. The head was removed in July 1984 to permit the removal of the plenum and the reactor core, which were damaged during the 1979 accident. From July 1982, plans and preparations were made using a standard head removal procedure modified by the necessary precautions and changes to account for conditions caused by the accident. After data acquisition, equipment and structure modifications, and training, the head was safely removed and stored; and the internals indexing fixture and a work platform were installed on top of the vessel. Dose rates during and after the operation were lower than expected; lessons were learned from the operation which will be applied to the continuing fuel removal operations activities

TMI-2 reactor vessel plenum final lift

International Nuclear Information System (INIS)

Wilson, D.C.

1986-01-01

Removal of the plenum assembly from the TMI-2 reactor vessel was necessary to gain access to the core region for defueling. The plenum was lifted from the reactor vessel by the polar crane using three specially designed pendant assemblies. It was then transferred in air to the flooded deep end of the refueling canal and lowered onto a storage stand where it will remain throughout the defueling effort. The lift and transfer were successfully accomplished on May 15, 1985 in just under three hours by a lift team located in a shielded area within the reactor building. The success of the program is attributed to extensive mockup and training activities plus thorough preparations to address potential problems. 54 refs

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

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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.

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

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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

Cooking smoke and respiratory symptoms of restaurant workers in Thailand.

Science.gov (United States)

Juntarawijit, Chudchawal; Juntarawijit, Yuwayong

2017-02-17

Restaurant workers are at risk from exposure to toxic compounds from burning of fuel and fumes from cooking. However, the literature is almost silent on the issue. What discussion that can be found in the literature focuses on the potential effects from biomass smoke exposure in the home kitchen, and does not address the problem as occurring in the workplace, particularly in restaurants. This was a cross-sectional survey of 224 worker from 142 food restaurants in the Tha Pho sub-district of Phitsanulok, a province in Thailand. The standard questionnaire from the British Medical Research Council was used to collect data on chronic respiratory symptoms, including cough, phlegm, dyspnea, severe dyspnea, stuffy nose in the participating workers. Data on their health symptoms experienced in the past 30 days was also asked. A constructed questionnaire was used to collect exposure data, including type of job, time in the kitchen, the frequency of frying food, tears while cooking (TWC), the type of restaurant, fuel used for cooking, the size and location of the kitchen, and the exhaust system and ventilation. The prevalence of the symptoms was compared with those obtained from 395 controls, who were neighbors of the participants who do not work in a restaurant. In comparison to the control group, the restaurant workers had twice or more the prevalence on most of the chronic health symptoms. Men had a higher risk for "dyspnea", "stuffy nose" and "wheeze" while women had higher risk of "cough". A Rate Ratio (RR) of susceptibility was established, which ranged from 1.4 up to 9.9. The minimum RR was for women with "severe dyspnea" (RR of 1.4, 95%CI 0.8, 2.5) while the men showed the maximum RR of 9.9 (95%CI 4.5-22.0) for "wheeze". Possible risk factors identified were job description, job period, size of restaurant, kitchen location, type of cooking oil, hours of stay in the kitchen area, number of fry dishes prepared, frequency of occurrence of TWC, and additional cooking at

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

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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

Refurbishment programme for the BR2-reactor

Energy Technology Data Exchange (ETDEWEB)

Koonen, E [Centre d' Etude de l' Energie Nucleaire, Studiecentrum voor Kernenergie, BR2 Department, Boeretang, Mol (Belgium)

1992-07-01

BR2 is a high flux engineering test reactor, which differs from comparable material testing reactors by its specific core array (fig. 1). It is a heterogeneous, thermal, tank-in-pool type reactor, moderated by beryllium and light water, which serves also as coolant. The fuel elements consist of cylindrical assemblies loaded in channels materialized by hexagonal beryllium prisms. The central 200 mm channel is vertical, while all others are inclined and form a hyperbolical arrangement around the central one. This feature combines a very compact core with the requirement of sufficient space for individual access to all channels through penetrations in the top cover of the aluminium pressure vessel. Each channel may hold a fuel element, a control rod, an experiment, an irradiation device or a beryllium plug. The refurbishment Program According to the present programme of C.E.N./S.C.K., BR2 will be in operation until 1996. At that time, the beryllium matrix will reach its foreseen end-of-life. In order to continue operation beyond this point, a thorough refurbishment of the reactor is foreseen, in addition to the unavoidable replacement of the matrix, to ensure quality of the installation and compliance with modern standards. Some fundamental options have been taken as a starting point: BR2 will continue to be used as a classical MTR, i.e. fuel and material irradiations and safety experiments with some additional service-activities. The present configuration is optimized for that use and there is no specific experimental requirement to change the basic concepts and performance characteristics. From the customers viewpoint, it is desirable to go ahead with the well-known features of BR2, to maintain a high degree of availability and reliability and to minimize the duration of the long shutdown. It is also important to limit the amount of nuclear liabilities. So the objective of the refurbishment programme is the life extension of BR2 for about 15 years, corresponding to

Refurbishment programme for the BR2-reactor

International Nuclear Information System (INIS)

Koonen, E.

1992-01-01

BR2 is a high flux engineering test reactor, which differs from comparable material testing reactors by its specific core array (fig. 1). It is a heterogeneous, thermal, tank-in-pool type reactor, moderated by beryllium and light water, which serves also as coolant. The fuel elements consist of cylindrical assemblies loaded in channels materialized by hexagonal beryllium prisms. The central 200 mm channel is vertical, while all others are inclined and form a hyperbolical arrangement around the central one. This feature combines a very compact core with the requirement of sufficient space for individual access to all channels through penetrations in the top cover of the aluminium pressure vessel. Each channel may hold a fuel element, a control rod, an experiment, an irradiation device or a beryllium plug. The refurbishment Program According to the present programme of C.E.N./S.C.K., BR2 will be in operation until 1996. At that time, the beryllium matrix will reach its foreseen end-of-life. In order to continue operation beyond this point, a thorough refurbishment of the reactor is foreseen, in addition to the unavoidable replacement of the matrix, to ensure quality of the installation and compliance with modern standards. Some fundamental options have been taken as a starting point: BR2 will continue to be used as a classical MTR, i.e. fuel and material irradiations and safety experiments with some additional service-activities. The present configuration is optimized for that use and there is no specific experimental requirement to change the basic concepts and performance characteristics. From the customers viewpoint, it is desirable to go ahead with the well-known features of BR2, to maintain a high degree of availability and reliability and to minimize the duration of the long shutdown. It is also important to limit the amount of nuclear liabilities. So the objective of the refurbishment programme is the life extension of BR2 for about 15 years, corresponding to

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…

Translocation of uranium from water to foodstuff while cooking

Energy Technology Data Exchange (ETDEWEB)

Krishnapriya, K.C.; Baksi, Ananya; Chaudhari, Swathi; Gupta, Soujit Sen; Pradeep, T.

2015-10-30

Highlights: • Rice can efficiently uptake uranium from water contaminated with uranyl nitrate hexahydrate (UO{sub 2}(NO{sub 3}) 2.6 H{sub 2}O), while cooking. • Unusual uranium uptake to the extent of about 1000 ppm is observed when rice is cooked in highly concentrated uranium contaminated water (1240 ppm). • Nature of interaction of uranium with carbohydrates is probed using small monosaccharides like glucose and mannose. • Electrospray ionization mass spectrometry showed UO{sub 2}{sup 2+} to be the most stable species in water in such solutions which can form complexes with sugars. • The species (UO{sub 2}{sup 2+}) is also observed in the case of water exposed to the common mineral, uranium oxide (UO{sub 2}) and similar type of complexation is observed with sugars. - Abstract: The present work report the unusual uranium uptake by foodstuff, especially those rich in carbohydrates like rice when they are cooked in water, contaminated with uranium. The major staple diet in South Asia, rice, was chosen to study its interaction with UO{sub 2}{sup 2+}, the active uranium species in water, using inductively coupled plasma mass spectrometry. Highest uptake limit was checked by cooking rice at very high uranium concentration and it was found to be good scavenger of uranium. To gain insight into the mechanism of uptake, direct interaction of UO{sub 2}{sup 2+} with monosaccharides was also studied, using electrospray ionization mass spectrometry taking mannose as a model. The studies have been done with dissolved uranium salt, uranyl nitrate hexahydrate (UO{sub 2}(NO{sub 3}){sub 2}·6H{sub 2}O), as well as the leachate of a stable oxide of uranium, UO{sub 2}(s), both of which exist as UO{sub 2}{sup 2+} in water. Among the eight different rice varieties investigated, Karnataka Ponni showed the maximum uranium uptake whereas unpolished Basmati rice showed the minimum. Interaction with other foodstuffs (potato, carrot, peas, kidney beans and lentils) with and

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

Effect of fluorescence on the technological characteristics of cocoons at different cooking temperatures

Directory of Open Access Journals (Sweden)

M. Panayotov

2016-12-01

Full Text Available Abstract. The subject of research are Bombyx mori L. cocoons, differentiated by the nature of their fluorescent radiation. In each fluorescent group 2 subgroups were formed prepared for unreeling through cooking at 80 and 90°C for 5 min. To account for the effect of fluorescence at various cooking temperature levels the basic technological traits signs of the silk filament and cocoons have been defined and analysed: total length of the silk filament (m, nonbroken filament length (m, %, raw silk pesentage (% and reelability (%. It was found that fluorescence of cocoons has statistically significant (p≤0.01- 0.001 effect on the phenotypic manifestation of the technological traits. Within the two cooking temperature levels, the yellow fluorescent cocoons demonstrate higher values at 80 °C, and violet ones at 90°C. The better technological qualities and the lower cooking temperature in the yellow fluorescent cocoons give reason to believe that their use is economically more profitable for the silk reeling industry compared with violet fluorescent cocoons

Hydrodebromination of decabromodiphenyl ether (BDE-209) in cooking experiments with salmon fillet.

Science.gov (United States)

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

2012-08-29

Polybrominated diphenyl ethers (PBDEs) are environmental contaminants regularly detected in biota and food. Seafood has been identified as the major dietary source for human uptake. Fish is predominantly consumed after cooking, and this process may alter the actual human intake of contaminants. This study thus aimed to investigate the fate of PBDEs in this cooking process. Heating of fish fortified with 2,2',3,3',4,4',5,5',6,6'-decabromodiphenyl ether (BDE-209) at typical cooking conditions (200 °C, in plant oil) resulted in a decrease of its concentration in favor of the formation of lower brominated congeners. After 15 min, ∼25% of BDE-209 was transformed into nona- to octabrominated congeners. The major transformation route was BDE-209 → BDE-206 → BDE-196 and BDE-199. Low amounts of heptabrominated congeners as well as one hexabromodibenzofuran and a heptabromodibenzofuran isomer were also detected. However, penta- and tetrabrominated diphenyl ethers were not observed, and heating of BDE-47 did not produce new transformation products.

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.