Optimization and application of spray-drying process on oyster cooking soup byproduct

Directory of Open Access Journals (Sweden)

Huibin CHEN

Full Text Available Abstract Oyster drying processes have produced a large amount of cooking soup byproducts. In this study, oyster cooking soup byproduct was concentrated and spray-dried after enzymatic hydrolysis to produce seasoning powder. Response surface methodology (RSM was performed on the basis of single-factor studies to optimize the feeding temperature, hot air temperature, atomization pressure, and total solid content of oyster drying. Results revealed the following optimized parameters of this process: feeding temperature of 60 °C, total solid content of 30%, hot air temperature of 197 °C, and atomization pressure of 92 MPa. Under these conditions, the oyster powder yield was 63.7% ± 0.7% and the moisture content was 4.1% ± 0.1%. Our pilot trial also obtained 63.1% yield and 4.0% moisture content. The enzyme hydrolysis of cooking soup byproduct further enhanced the antioxidant activity of the produced oyster seasoning powder to some extent. Spray drying process optimized by RSM can provide a reference for high-valued applications of oyster cooking soup byproducts.

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.

137Cs absorption factors (AFs) from contaminated cooking water to some vegetable and protein samples

International Nuclear Information System (INIS)

Malek, M.A.

2006-01-01

The radionuclide in contaminated freshwater may directly gain access to the human body through two major routes: drinking and cooking food with fresh water. During cooking, the radionuclide present in the water may be transferred to the various ingredients of the cooked food. The degree of contamination of food during cooking depends both on absorption power of the individual ingredients and the level of radionuclide present in the water. The ratio of the concentration of the radionuclide absorbed in the individual ingredients to the concentration in the cooking water can be designated as 'Absorption factor' (AF). AF can be used to predict the radionuclide absorbed by the ingredients cooked with contaminated water, to assess the internal radiation dose to the consumer and radionuclide transfer from the cooking water to the ingredients. A better understanding of the variables that affect the AF in various ingredients during cooking is central to deriving the contamination level of the ingredients. 10 kinds of greens and vegetable and 3 kinds of animal protein were boiled with 37 Cs contaminated freshwater and corresponding AFs were determined in both hot and cooled condition

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.

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.

New strategy for evaluating grain cooking quality of progenies in dry bean breeding programs

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Bruna Line Carvalho

2017-04-01

Full Text Available The methodology available for evaluating the cooking quality of dry beans is impractical for assessing a large number of progenies. The aims of this study were to propose a new strategy for evaluating cooking quality of grains and to estimate genetic and phenotypic parameters using a selection index. A total of 256 progenies of the 13thcycle of a recurrent selection program were evaluated at three locations for yield, grain type, and cooked grains. Samples of grains from each progeny were placing in a cooker and the percentage of cooked grains was assessed. The new strategy for evaluating cooking quality was efficient because it allowed a nine-fold increase in the number of progenies evaluated per unit time in comparison to available methods. The absence of association between grain yield and percentage of cooked grains or grain type indicated that it is possible to select high yielding lines with excellent grain aspect and good cooking properties using a selection index.

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.

Prevalence and risk factors for low back pain among professional cooks working in school lunch services.

Science.gov (United States)

Nagasu, Miwako; Sakai, Kazuhiro; Ito, Akiyoshi; Tomita, Shigeru; Temmyo, Yoshiomi; Ueno, Mitsuo; Miyagi, Shigeji

2007-07-24

The prevalence of self-reported low back pain among professional cooks was estimated to examine the effects of daily life conditions, job-related factors, and psychological factors on this disorder. Data was collected using a mailed self-administered questionnaire. Of 7100 cooks, 5835 (82%) replied to the questionnaire, including 1010 men and 4825 women. The mean age was 41.4 for men and 47.5 for women. The prevalence of low back pain during a 1-month period was 72.2% among men and 74.7% among women, with no significant differences between groups. By logistic regression analyses, factors significantly associated with the prevalence of low back pain in 1 month were female gender (prevalence ratio [PR] 1.32; 95% CI, 1.03-1.68), current smoking (PR 1.57; 95% CI, 1.24-1.98), and past smoking (PR 1.35; 95% CI, 1.01-1.79). As for job-related factors, the number of cooked lunches per person (PR 1.28; 95% CI, 1.05-1.56), breaks in the morning session (PR 1.33; 95% CI, 1.13-1.56), kitchen environment (PR 1.09; 95%, CI, 1.03-1.15), and height of cooking equipment (PR 1.13; 95% CI, 1.08-1.19) were associated with the prevalence of low back pain. As for psychological factors, job satisfaction (PR 1.22; 95% CI, 1.03-1.45), stress at work (PR 1.68; 95% CI, 1.42-1.99), financial constraints (PR 1.23; 95% CI, 1.03-1.47), health-related stress (PR 1.31; 95% CI, 1.08-1.59) and worries about the future (PR 1.24; 95% CI, 1.01-1.52) were similarly associated. Daily life conditions, job-related factors, and psychological factors are associated with the occurrence of low back pain. It is important to take comprehensive preventive measures to address a range of work and life conditions that can be improved to decrease the incidence of low back pain for professional cooks.

Effect of Conventional and Microwave Cooking Methods on Some Nutritive Contents and Quality Properties of Chicken Meat

OpenAIRE

SOYER, Ayla; KOLSARICI, Nuray; CANDOĞAN, Kezban

1998-01-01

Chicken leg and breast meat samples were cooked in a microwave oven, electric oven and boiling water, and cooking loss, yield, nutritive contents and their retentions after cooking, thiobarbituric acid (TBA) value, total mesophile aerobic bacterial (TMAB) counts and sensory properties were determined. Cooking losses of leg and breast meat were 29.20% and 24.80% respectively. The highest yield (79.69%) was in a breast meat cooked in a microwave oven (P

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)

Prevalence and risk factors for low back pain among professional cooks working in school lunch services

Directory of Open Access Journals (Sweden)

Temmyo Yoshiomi

2007-07-01

Full Text Available Abstract Background The prevalence of self-reported low back pain among professional cooks was estimated to examine the effects of daily life conditions, job-related factors, and psychological factors on this disorder. Methods Data was collected using a mailed self-administered questionnaire. Results Of 7100 cooks, 5835 (82% replied to the questionnaire, including 1010 men and 4825 women. The mean age was 41.4 for men and 47.5 for women. The prevalence of low back pain during a 1-month period was 72.2% among men and 74.7% among women, with no significant differences between groups. By logistic regression analyses, factors significantly associated with the prevalence of low back pain in 1 month were female gender (prevalence ratio [PR] 1.32; 95% CI, 1.03–1.68, current smoking (PR 1.57; 95% CI, 1.24–1.98, and past smoking (PR 1.35; 95% CI, 1.01–1.79. As for job-related factors, the number of cooked lunches per person (PR 1.28; 95% CI, 1.05–1.56, breaks in the morning session (PR 1.33; 95% CI, 1.13–1.56, kitchen environment (PR 1.09; 95%, CI, 1.03–1.15, and height of cooking equipment (PR 1.13; 95% CI, 1.08–1.19 were associated with the prevalence of low back pain. As for psychological factors, job satisfaction (PR 1.22; 95% CI, 1.03–1.45, stress at work (PR 1.68; 95% CI, 1.42–1.99, financial constraints (PR 1.23; 95% CI, 1.03–1.47, health-related stress (PR 1.31; 95% CI, 1.08–1.59 and worries about the future (PR 1.24; 95% CI, 1.01–1.52 were similarly associated. Conclusion Daily life conditions, job-related factors, and psychological factors are associated with the occurrence of low back pain. It is important to take comprehensive preventive measures to address a range of work and life conditions that can be improved to decrease the incidence of low back pain for professional cooks.

Exploratory and confirmatory factor analysis of the Adolescent Motivation to Cook Questionnaire: A Self-Determination Theory instrument.

Science.gov (United States)

Miketinas, Derek; Cater, Melissa; Bailey, Ariana; Craft, Brittany; Tuuri, Georgianna

2016-10-01

Increasing adolescents' motivation and competence to cook may improve diet quality and reduce the risk for obesity and chronic diseases. The objective of this study was to develop an instrument to measure adolescents' intrinsic motivation to prepare healthy foods and the four psychological needs that facilitate motivation identified by the Self Determination Theory (SDT). Five hundred ninety-three high school students (62.7% female) were recruited to complete the survey. Participants indicated to what extent they agreed or disagreed with 25 statements pertaining to intrinsic motivation and perceived competence to cook, and their perceived autonomy support, autonomy, and relatedness to teachers and classmates. Data were analyzed using exploratory factor analysis (EFA), confirmatory factor analysis (CFA), and internal consistency reliability. EFA returned a five-factor structure explaining 65.3% of the variance; and CFA revealed that the best model fit was a five-factor structure (χ2 = 524.97 (265); Comparative Fit Index = 0.93; RMSEA = 0.056; and SRMR = 0.04). The sub-scales showed good internal consistency (Intrinsic Motivation: α = 0.94; Perceived Competence: α = 0.92; Autonomy Support: α = 0.94; Relatedness: α = 0.90; and Autonomy: α = 0.85). These results support the application of the Adolescent Motivation to Cook Questionnaire to measure adolescents' motivation and perceived competence to cook, autonomy support by their instructor, autonomy in the classroom, and relatedness to peers. Further studies are needed to investigate whether this instrument can measure change in cooking intervention programs. Copyright © 2016 Elsevier Ltd. All rights reserved.

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.

One-step synthesis of high-yield biodiesel from waste cooking oils by a novel and highly methanol-tolerant immobilized lipase.

Science.gov (United States)

Wang, Xiumei; Qin, Xiaoli; Li, Daoming; Yang, Bo; Wang, Yonghua

2017-07-01

This study reported a novel immobilized MAS1 lipase from marine Streptomyces sp. strain W007 for synthesizing high-yield biodiesel from waste cooking oils (WCO) with one-step addition of methanol in a solvent-free system. Immobilized MAS1 lipase was selected for the transesterification reactions with one-step addition of methanol due to its much more higher biodiesel yield (89.50%) when compared with the other three commercial immobilized lipases (biodiesel yield (95.45%) was acquired with one-step addition of methanol under the optimized conditions. Moreover, it was observed that immobilized MAS1 lipase retained approximately 70% of its initial activity after being used for four batch cycles. Finally, the obtained biodiesel was further characterized using FT-IR, 1 H and 13 C NMR spectroscopy. These findings indicated that immobilized MAS1 lipase is a promising catalyst for biodiesel production from WCO with one-step addition of methanol under high methanol concentration. Copyright © 2017 Elsevier Ltd. All rights reserved.

Past, present, and future of mutagens in cooked foods.

Science.gov (United States)

Sugimura, T

1986-08-01

Mutation assay with Salmonella typhimurium enabled us to detect various types of mutagens in cooked foods. A series of mutagenic heterocyclic amines has been isolated and identified in broiled fish and meat and in pyrolyzates of amino acids and proteins. Feeding experiments showed these mutagens to be carcinogenic in mice and rats. The mechanism of formation and pathway of metabolic activation of these heterocyclic amines have been elucidated. Their contents in various cooked foods have been determined. The presence of mutagenic nitropyrenes (some of which were confirmed as carcinogens) in grilled chicken was also established. Roasted coffee beans also yield mutagens such as methylglyoxal. The formation of mutagen precursors, including beta-carboline derivatives and tyramine which become mutagens with nitrite treatment, was found during food processing. Oncogene activation in animal tumors induced by some of these food mutagens/carcinogens has been confirmed. The role of mutagens/carcinogens in cooked foods in human cancer development has not yet been exactly evaluated. In order to do this, more information on their carcinogenic potency, human intake, metabolism in the human body, and the effects of combined administration with other initiators, promoters and other modifying factors in food is required.

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...

Optimisation of FAME production from waste cooking oil for biodiesel use

OpenAIRE

Bautista, Luis Fernando; Vicente, Gemma; Rodríguez, Rosalía; Pacheco, María

2009-01-01

This study consists of the development and optimisation of the potassium hydroxide-catalysed synthesis of fatty acid methyl esters (FAME) from waste cooking oil. A factorial design of experiments and a central composite design have been used. The variables chosen were fatty acid concentration in the waste cooking oil, temperature and initial catalyst concentration by weight of waste cooking oil, while the responses were FAME purity and yield. The initial catalyst concentration is the most imp...

Effects of four different cooking methods on some quality characteristics of low fat Inegol meatball enriched with flaxseed flour.

Science.gov (United States)

Turp, Gulen Yildiz

2016-11-01

The present study is concerned with the effects of four different cooking methods (grill, oven, pan and ohmic cooking) on physicochemical parameters (cooking yield moisture retention, fat retention, color, texture), fatty acid composition and sensory characteristics of low fat Turkish traditional Inegol meatball. Flaxseed flour was used as a fat substitute in the production of meatballs. Meatball proximate composition was affected by the cooking methods mainly as a consequence of the weight losses. The highest cooking yield was found in samples cooked in the oven. Flaxseed flour contains high amount of α-linolenic acid and ohmic cooking seems to be the best cooking method in terms of retaining this fatty acid in meatballs enriched with flaxseed flour. However ohmic cooked meatball samples had a brighter surface color and harder texture in comparison with meatball samples cooked via traditional methods. There was no significant difference between the sensory evaluation scores of meatballs. Copyright © 2016 Elsevier Ltd. All rights reserved.

Effects of cooking methods on starch and sugar composition of sweetpotato storage roots

Science.gov (United States)

Sweet potato has rich nutrition, good ecological adaptability and high yield. There was a lack of knowledge about the relationship among cooking methods, sugar components and cultivars. The objective of this study was to determine sugar composition of four sweet potato cultivars under three cooking ...

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.

Prevalence of self-reported finger deformations and occupational risk factors among professional cooks: a cross-sectional study.

Science.gov (United States)

Nagasu, Miwako; Sakai, Kazuhiro; Kogi, Kazutaka; Ito, Akiyoshi; Feskens, Edith J M; Tomita, Shigeru; Temmyo, Yoshiomi; Ueno, Mitsuo; Miyagi, Shigeji

2011-05-26

Previous studies have pointed out that the school lunch workers in Japan are suffering from work-related disorders including finger deformations. The purpose of this study was to investigate the prevalence of self-reported finger deformations and the association with job-related risk factors. A cross-sectional questionnaire study of 5,719 subjects (response rate: 81%, 982 men and 4,737 women) was undertaken during September 2003 to February 2004. Finger deformations were found among 11.7% of the men and 35.6% of the women studied, with significant differences among sex, age and sex-age groups. For both men and women the pattern of finger deformations across the hand was similar for the right and the left hand. For women, the deformations were found in about 10% of the distal interphalangeal joints of all fingers. Based on multiple logistic regression analyses, the factors female sex, age, the number of cooked lunches per cook and cooking activities were independently associated with the prevalence of finger deformations. High prevalence odds ratios were found for those frequently carrying or using tools by hands such as delivering containers, distributing meals, preparing dishes, washing equipment, cutting and stirring foods. Among the school lunch workers studied, women had a higher prevalence of finger deformations on all joints of both hands. Various cooking tasks were associated with the prevalence of finger deformations. The results suggest that improvements in working conditions are important for preventing work-related disorders such as finger deformations.

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 ...

{sup 137}Cs Absorption factors (Afs) some vegetable and protein samples in cooking

Energy Technology Data Exchange (ETDEWEB)

Malek, M A [Bangladesh Atomic Energy Commission, Dhaka (Bangladesh); Nakahara, M [National Institute of Radiological Sciences, Hitachinaka City (Japan)

2004-07-01

Full text: The human race uses fresh water for cooking, drinking and washing purposes. The source of fresh water may be radioactively contaminated by various sources of contaminants. With the increased use of radioisotopes, nuclear testing, possible nuclear warfare and terror activities, the apprehension of widespread contamination of the surface and ground water is increasing day by day. In the case of widespread contamination of freshwater sources, people may be compelled to use the contaminated water. The radionuclides in fresh water may enter the human body through two major routes: drinking and cooking food with the water. During cooking, the radionuclide present in the water may be transferred to the various ingredients of the cooked dish. The degree of contamination in the ingredients during the cooking depends on the absorption power of the individual ingredients and on the level of radionuclide present in the water. The ratio of the concentration of the radionuclide absorbed in the ingredients to the concentration in the water can be designated as the 'Absorption factor' (Af). A consumer always has the choice of eating either the whole dish or a part of the dish. The Af of every consumed ingredient can be used to predict the radionuclide absorbed by the individual ingredients cooked with contaminated water, and as such to predict the dose to the consumer. The factor can also be used to assess the dispersion of radionuclide from the water used in cooking to the ingredients in the cooked dish. A better understanding of variables in the cooking that affect the Af in various ingredients is central to deriving the contamination level of the ingredients. To the best of our knowledge, no investigation on this topic has been conducted before. In order to assess this topic and for obtaining base line data, a research project was undertaken to determine the Afs of some vegetable and protein samples, and to investigate the effects of salinity and cooling on Af

Influence of ageing time on yield and texture of marinated chicken breast cooked using a continuous process

Directory of Open Access Journals (Sweden)

Tais Colpo Sartori

2014-03-01

Full Text Available The objective of this study was to evaluate the influence of different ageing times before deboning (deboning time and ageing times after deboning (holding time on the quality (sensory attributes and texture and cooking loss of chicken breast marinated, cooked and frozen using a continuous process.The following3² experimental design was used (3 deboning times: zero, 6 and 12 hours; and 3 holding times: zero, 12 and 24 hours. Brine absorption, chicken breast pH and cooking loss were evaluated, a sensory analysis was carried out and the shear force was determined. The deboning and holding times did not significantly influence brine absorption and pH, but did significantly influence cooking loss, where the lowest value obtained was a mean of 19.72% for deboning times of 6 or 12 hours and a holding time of 24 hours. A deboning time of 6 hours was sufficient to improve tenderness as measured by a sensory analysis and shear force determination.

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.

Cooking and Eating Quality of Rice Yellow Mottle Virus Resistant ...

African Journals Online (AJOL)

Cooking and Eating Quantity of Rice Yellow Mottle 195 varieties often out compete introduced varieties on local markets; even though the former have lower yield potential. Breeding work incorporating grain quality was started in 1972 with the aim of developing varieties which combine high grain yield and grain quality ...

Prevalence of self-reported finger deformations and occupational risk factors among professional cooks: a cross-sectional study

Directory of Open Access Journals (Sweden)

Tomita Shigeru

2011-05-01

Full Text Available Abstract Background Previous studies have pointed out that the school lunch workers in Japan are suffering from work-related disorders including finger deformations. The purpose of this study was to investigate the prevalence of self-reported finger deformations and the association with job-related risk factors. Methods A cross-sectional questionnaire study of 5,719 subjects (response rate: 81%, 982 men and 4,737 women was undertaken during September 2003 to February 2004. Results Finger deformations were found among 11.7% of the men and 35.6% of the women studied, with significant differences among sex, age and sex-age groups. For both men and women the pattern of finger deformations across the hand was similar for the right and the left hand. For women, the deformations were found in about 10% of the distal interphalangeal joints of all fingers. Based on multiple logistic regression analyses, the factors female sex, age, the number of cooked lunches per cook and cooking activities were independently associated with the prevalence of finger deformations. High prevalence odds ratios were found for those frequently carrying or using tools by hands such as delivering containers, distributing meals, preparing dishes, washing equipment, cutting and stirring foods. Conclusions Among the school lunch workers studied, women had a higher prevalence of finger deformations on all joints of both hands. Various cooking tasks were associated with the prevalence of finger deformations. The results suggest that improvements in working conditions are important for preventing work-related disorders such as finger deformations.

Citric acid production in Yarrowia lipolytica SWJ-1b yeast when grown on waste cooking oil.

Science.gov (United States)

Liu, Xiaoyan; Lv, Jinshun; Xu, Jiaxing; Zhang, Tong; Deng, Yuanfang; He, Jianlong

2015-03-01

In this study, citric acid was produced from waste cooking oil by Yarrowia lipolytica SWJ-1b. To get the maximal yield of citric acid, the compositions of the medium for citric acid production were optimized, and our results showed that extra nitrogen and magnesium rather than vitamin B1 and phosphate were needed for CA accumulation when using waste cooking oil. The results also indicated that the optimal initial concentration of the waste cooking oil in the medium for citric acid production was 80.0 g/l, and the ideal inoculation size was 1 × 10(7) cells/l of medium. We also reported that during 10-l fermentation, 31.7 g/l of citric acid, 6.5 g/l of isocitric acid, 5.9 g/l of biomass, and 42.1 g/100.0 g cell dry weight of lipid were attained from 80.0 g/l of waste cooking oil within 336 h. At the end of the fermentation, 94.6 % of the waste cooking oil was utilized by the cells of Y. lipolytica SWJ-1b, and the yield of citric acid was 0.4 g/g waste cooking oil, which suggested that waste cooking oil was a suitable carbon resource for citric acid production.

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...

Biodiesel from waste cooking oil via base-catalytic and supercritical methanol transesterification

International Nuclear Information System (INIS)

Demirbas, Ayhan

2009-01-01

In this study, waste cooking oil has subjected to transesterification reaction by potassium hydroxide (KOH) catalytic and supercritical methanol methods obtaining for biodiesel. In catalyzed methods, the presence of water has negative effects on the yields of methyl esters. In the catalytic transesterification free fatty acids and water always produce negative effects since the presence of free fatty acids and water causes soap formation, consumes catalyst, and reduces catalyst effectiveness. Free fatty acids in the waste cooking oil are transesterified simultaneously in supercritical methanol method. Since waste cooking oil contains water and free fatty acids, supercritical transesterification offers great advantage to eliminate the pre-treatment and operating costs. The effects of methanol/waste cooking oils ratio, potassium hydroxide concentration and temperature on the biodiesel conversion were investigated

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...

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.

Influence of feed/inoculum ratios and waste cooking oil content on the mesophilic anaerobic digestion of food waste.

Science.gov (United States)

Li, Yangyang; Jin, Yiying; Borrion, Aiduan; Li, Jinhui

2018-03-01

Information on the anaerobic digestion (AD) of food waste (FW) with different waste cooking oil contents is limited in terms of the effect of the initial substrate concentrations. In this work, batch tests were performed to evaluate the combined effects of waste cooking oil content (33-53%) and feed/inoculum (F/I) ratios (0.5-1.2) on biogas/methane yield, process stability parameters and organics reduction during the FW AD. Both waste cooking oil and the inoculation ratios were found to affect digestion parameters during the AD process start-up and the F/I ratio was the predominant factor affecting AD after the start-up phase. The possible inhibition due to acidification caused by volatile fatty acids accumulation, low pH values and long-chain fatty acids was reversible. The characteristics of the final digestate indicated a stable anaerobic system, whereas samples with F/I ratios ranging from 0.8 to 1.2 display higher propionic and valeric acid contents and high amounts of total ammonia nitrogen and free ammonia nitrogen. Overall, F/I ratios higher than 0.70 caused inhibition and resulted in low biogas/methane yields from the FW. Copyright © 2018 Elsevier Ltd. All rights reserved.

Factors Influencing Adoption and Implementation of Cooking with Kids, an Experiential School-Based Nutrition Education Curriculum

Science.gov (United States)

Diker, Ann; Walters, Lynn M.; Cunningham-Sabo, Leslie; Baker, Susan S.

2011-01-01

Little research has been conducted to examine factors leading to adoption and implementation of nutrition education curricula. Data from two Web-based surveys (n = 313) and 27 interviews were used to explore how Diffusion of Innovations' perceived attributes contributed to adoption and implementation of Cooking with Kids (CWK) food and nutrition…

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.

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...

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

Biodiesel production from waste cooking oil using calcined scallop shell as catalyst

International Nuclear Information System (INIS)

Sirisomboonchai, Suchada; Abuduwayiti, Maidinamu; Guan, Guoqing; Samart, Chanatip; Abliz, Shawket; Hao, Xiaogang; Kusakabe, Katsuki; Abudula, Abuliti

2015-01-01

Highlights: • Calcined scallop shell was used as low-cost and effective catalyst for biodiesel production. • BDF yield from waste cooking oil reached 86% at 65 °C with a catalyst loading amount of 5 wt%. • Calcined scallop shell showed good reusability. • Calcium glyceroxide played an important role on the reusability of calcined scallop shell. • Water in the waste cooking oil had negative effect on the catalytic activity of calcined scallop shell. - Abstract: Transesterification of waste cooking oil (WCO) and methanol by using calcined scallop shell (CSS) as catalyst was carried out in a closed system for biodiesel fuel (BDF) production. It is found that the optimum calcination temperature for the preparation of CSS was 1000 °C. The effects of transesterification temperature, reaction time, methanol/oil molar ratio and catalyst loading amount on the BDF yield were investigated. Compared with the commercial CaO, CSS showed higher catalytic activity and the BDF yield reached 86% at 65 °C with a catalyst loading amount of 5 wt% (WCO basis) and a reaction time of 2 h. The catalyst was reused for 5 cycles whilst the BDF yield decreased 23%. It is found that CaO in CSS was transferred to calcium glyceroxide after the transesterification reaction, and calcium glyceroxide also showed good catalytic activity and reusability. Furthermore, Water content in WCO had negative effect on BDF yield. It is found that BDF yield reduced 15% due to the occurring of saponification when the water content was increased from 0.64% to 2.48%. It is expected that CCS can be used as an alternative and cheap catalyst for the biodiesel production

Cooking Fuels in Lagos, Nigeria: Factors Associated with Household Choice of Kerosene or Liquefied Petroleum Gas (LPG).

Science.gov (United States)

Ozoh, Obianuju B; Okwor, Tochi J; Adetona, Olorunfemi; Akinkugbe, Ayesha O; Amadi, Casmir E; Esezobor, Christopher; Adeyeye, Olufunke O; Ojo, Oluwafemi; Nwude, Vivian N; Mortimer, Kevin

2018-03-31

Cooking with dirty-burning fuels is associated with health risk from household air pollution. We assessed the prevalence of and factors associated with the use of cooking fuels, and attitudes and barriers towards use of liquefied petroleum gas (LPG). This was a cross-sectional, population-based survey conducted in 519 households in Lagos, Nigeria. We used a structured questionnaire to obtain information regarding choice of household cooking fuel and the attitudes towards the use of LPG. Kerosene was the most frequently used cooking fuel ( n = 475, 91.5%; primary use n = 364, 70.1%) followed by charcoal ( n = 159, 30.6%; primary use n = 88, 17%) and LPG ( n = 86, 16.6%; primary use n = 63, 12.1%). Higher level of education, higher income and younger age were associated with LPG vs. kerosene use. Fuel expenditure on LPG was significantly lower than for kerosene ( N (Naira) 2169.0 ± 1507.0 vs. N 2581.6 ± 1407.5). Over 90% of non-LPG users were willing to switch to LPG but cited safety issues and high cost as potential barriers to switching. Our findings suggest that misinformation and beliefs regarding benefits, safety and cost of LPG are important barriers to LPG use. An educational intervention program could be a cost-effective approach to improve LPG adoption and should be formally addressed through a well-designed community-based intervention study.

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....

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.

Chemicals in Meat Cooked at High Temperatures and Cancer Risk

Science.gov (United States)

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

Maternal sleep deprivation, sedentary lifestyle and cooking smoke: Risk factors for miscarriage: A case control study.

Science.gov (United States)

Samaraweera, Yasindu; Abeysena, Chrishantha

2010-08-01

To determine risk factors for miscarriage. A case control study was carried out at the gynaecological wards and antenatal clinics of the De Soysa Maternity Hospital in Sri Lanka. A case was defined as that of mothers with a confirmed diagnosis of partial or full expulsion of the fetus during the first 28 weeks of gestation. Controls comprised ante-natal clinic attendees whose period of gestation was sedentary lifestyle, exposure to cooking smoke and physical trauma during pregnancy were risk factors for miscarriage. Most of the risk factors are therefore modifiable.

FACTORS INFLUENCING YIELD SPREADS OF THE MALAYSIAN BONDS

Directory of Open Access Journals (Sweden)

Norliza Ahmad

2009-01-01

Full Text Available Malaysian bond market is developing rapidly but not much is understood in terms of macroeconomic factors that could influence the yield spread of the Ringgit Malaysian denominated bonds. Based on a multifactor model, this paper examines the impact of four macroeconomic factors namely: Kuala Lumpur Composite Index (KLCI, Industry Production Index (IPI, Consumer Price Index (CPI and interest rates (IR on bond yield spread of the Malaysian Government Securities (MGS and Corporate Bonds (CBs for a period from January 2001 to December 2008. The findings support the expected hypotheses that CPI and IR are the major drivers that influence the changes in MGS yield spreads. However IPI and KLCI have weak and no influence on MGS yield spreads respectively Whilst IR, CPI and IPI have significant influence on the yield spreads of CB1, CB2 and CB3, KLCI has significant influence only on the CB1 yield spread but not on CB2 and CB3 yield spreads.

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.

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)

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.

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 ...

Physical, milling, cooking, and pasting characteristics of different rice varieties grown in the valley of Kashmir India

Directory of Open Access Journals (Sweden)

Tanveer Ahmad Rather

2016-12-01

Full Text Available In the present study, three different rice varieties, namely frome chena (FC, safaid chena (SC, and barkat chena (BC, were evaluated for various quality aspects in terms of physical, milling, cooking, and pasting characteristics. Among the three rice varieties SC had the highest thousand kernel weight and length breadth ratio (L/B. While as, BC had the lowest thousand kernel weight and FC had lowest L/B. Bulk density was found to be highest for FC followed by SC and BC. FC had density of 769.01 kg/m3. Milling characteristic in terms of broken percentage and head rice yield showed non-significant difference between the varieties. Head rice yield was below 70% in all the three varieties. All the three varieties took similar time to cook and cooking time varied non-significantly between 23.66 and 25.83 min. L/B ratio after cooking was found to be highest for FC followed by BC and SC. Elongation ratio of rice after cooking did not varied significantly between varieties. Elongation ratio after cooking ranged from 1.60 to 1.70. Pasting profile of rice flour was determined using rapid visco analyzer. Significant difference was observed in pasting profile of studied rice varieties.

Cooking Fuels in Lagos, Nigeria: Factors Associated with Household Choice of Kerosene or Liquefied Petroleum Gas (LPG

Directory of Open Access Journals (Sweden)

Obianuju B. Ozoh

2018-03-01

Full Text Available Cooking with dirty-burning fuels is associated with health risk from household air pollution. We assessed the prevalence of and factors associated with the use of cooking fuels, and attitudes and barriers towards use of liquefied petroleum gas (LPG. This was a cross-sectional, population-based survey conducted in 519 households in Lagos, Nigeria. We used a structured questionnaire to obtain information regarding choice of household cooking fuel and the attitudes towards the use of LPG. Kerosene was the most frequently used cooking fuel (n = 475, 91.5%; primary use n = 364, 70.1% followed by charcoal (n = 159, 30.6%; primary use n = 88, 17% and LPG (n = 86, 16.6%; primary use n = 63, 12.1%. Higher level of education, higher income and younger age were associated with LPG vs. kerosene use. Fuel expenditure on LPG was significantly lower than for kerosene ( N (Naira 2169.0 ± 1507.0 vs. N 2581.6 ± 1407.5. Over 90% of non-LPG users were willing to switch to LPG but cited safety issues and high cost as potential barriers to switching. Our findings suggest that misinformation and beliefs regarding benefits, safety and cost of LPG are important barriers to LPG use. An educational intervention program could be a cost-effective approach to improve LPG adoption and should be formally addressed through a well-designed community-based intervention study.

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)

Factors influencing the diffusion of cooking banana in Nigeria ...

African Journals Online (AJOL)

As an interim measure in combating the incidence of black Sigatoka disease on plantain, the International Institute of Tropical Agriculture introduced cooking banana in Southeast Nigeria in the late 1980s. This was multiplied and distributed to farmers through the extension systems of both governmental and ...

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…

Mutagenicity of basic fractions derived from lamb and beef cooked by common household methods.

Science.gov (United States)

Barrington, P J; Baker, R S; Truswell, A S; Bonin, A M; Ryan, A J; Paulin, A P

1990-03-01

Mutagen production was examined in lamb and beef in relation to certain common household cooking methods. Mutagenicity was assessed, after extraction of the basic fraction of cooked meat samples, using Salmonella typhimurium strain TA1538 with added rat-liver S-9 homogenate. Little or no mutagenicity was found in barbecued lamb chops, in microwave-cooked lamb chops, sirloin steak, leg of lamb, or rolled beef loaf, in roasted leg of lamb or rolled beef loaf, in stewed blade steak or in boiled chuck steak. However, the basic fraction from well-done, edible fried or grilled meat contained mutagenic activity equivalent to approximately 30,000 TA1538 revertants/100 g cooked meat. It was found tht the mutagenic activity of grilled lamb chops, sirloin and rump steaks was directly related to the average surface temperatures attained during cooking. Use of butter as a frying medium was particularly associated with higher mutagenicity in meat samples. Fried meats (rump and fillet steaks) generally yielded higher mutagenic activity than did grilled meats (rump steak, lamb chops) at comparable temperatures of the cooking medium. Using similar cooking procedures, lamb did not differ markedly from beef in mutagenic activity.

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 ...

Factors driving the adoption of cooking banana processing and ...

African Journals Online (AJOL)

As part of efforts in realising her aim of introducing cooking banana into Nigeria, the International Institute of Tropical Agriculture (IITA) mounted training and awareness campaigns on its utilisation in collaboration with Shell and Agip Oil companies between 1991 and 1997. This study looked into the adoption profile of the ...

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

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.

FACTORS INFLUENCING YIELD SPREADS OF THE MALAYSIAN BONDS

OpenAIRE

Norliza Ahmad; Joriah Muhammad; Tajul Ariffin Masron

2009-01-01

Malaysian bond market is developing rapidly but not much is understood in terms of macroeconomic factors that could influence the yield spread of the Ringgit Malaysian denominated bonds. Based on a multifactor model, this paper examines the impact of four macroeconomic factors namely: Kuala Lumpur Composite Index (KLCI), Industry Production Index (IPI), Consumer Price Index (CPI) and interest rates (IR) on bond yield spread of the Malaysian Government Securities (MGS) and Corporate Bonds (CBs...

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

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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.

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

Great apes prefer cooked food.

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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.

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.

A correlation study of proximate composition, physical and cooking properties of new high yielding and disease resistant rice varieties

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Nuzhat Rasool

2015-12-01

Full Text Available The present study was aimed to compare proximate composition, physical, and cooking properties of locally cultivated rice varieties of Kashmir division viz.; SR-1, K-448, and K-39. Various physiochemical properties were studied. The relationship between physical, proximate composition, and cooking properties was determined using Pearson’s correlation. Length–breadth (L/B ratio showed a significant positive correlation with kernel length and negative correlation with thousand kernel weight, with a correlation coefficient (r of 0.893 and −0.855, respectively, (p  0.05. Solid loss in gruel was observed to have a negative correlation with L/B ratio (r = −0.432, p > 0.05, water uptake ratio (r = −0.742, p < 0.05, and cooking time (r = −0.678, p < 0.05. The rice cultivars with higher cooking time showed lower gruel solid loss and vice versa. Water uptake was observed to be positively correlated with L/B ratio (r = 0.768, p < 0.05. Among all the cultivars studied, K-448 variety has potential for consumers’ preference and it could be used for breeding programs for the improvement of valuable grain quality traits.

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...

Tri-potassium phosphate as a solid catalyst for biodiesel production from waste cooking oil

Energy Technology Data Exchange (ETDEWEB)

Guan, Guoqing; Kusakabe, Katsuki; Yamasaki, Satoko [Department of Living Environmental Science, Fukuoka Women' s University, 1-1-1 Kasumigaoka, Higashi-ku, Fukuoka 813-8529 (Japan)

2009-04-15

Transesterification of waste cooking oil with methanol, using tri-potassium phosphate as a solid catalyst, was investigated. Tri-potassium phosphate shows high catalytic properties for the transesterification reaction, compared to CaO and tri-sodium phosphate. Transesterification of waste cooking oil required approximately two times more solid catalyst than transesterification of sunflower oil. The fatty acid methyl ester (FAME) yield reached 97.3% when the transesterification was performed with a catalyst concentration of 4 wt.% at 60 C for 120 min. After regeneration of the used catalyst with aqueous KOH solution, the FAME yield recovered to 88%. Addition of a co-solvent changed the reaction state from three-phase to two-phase, but reduced the FAME yield, contrary to the results with homogeneous catalysts. The catalyst particles were easily agglomerated by the glycerol drops derived from the homogeneous liquid in the presence of co-solvents, reducing the catalytic activity. (author)

Factors affecting Cook Gunther Tulip and Cook Celect inferior vena cava filter retrieval success.

Science.gov (United States)

Glocker, Roan J; Novak, Zdenek; Matthews, Thomas C; Patterson, Mark A; Jordan, William D; Pearce, Benjamin J; Passman, Marc A

2014-01-01

Success rates vary for the retrieval of inferior vena cava filters (IVCFs). The optimal retrieval time and factors influencing retrieval success remain unproven. This study aims to determine optimal time and evaluate factors related to successful IVCF retrieval. An institutional prospectively maintained database was reviewed for all IVCF retrieval attempts from 2006 to 2012. Patient demographics, comorbidities, indications for procedure, placement technique, IVCF type, presence of angulation, and time to retrieval were evaluated with respect to success or failure of retrieval. Statistical analyses (t-test, χ(2), correlations, and Kaplan-Meier plots) were performed comparing successful and unsuccessful retrievals. Of 121 attempted IVCF retrievals, 92 (76%) were successful and 29 (24%) were unsuccessful. There were no significant differences between the successful and unsuccessful attempts in terms of patient demographics, comorbidities, indications for procedure, placement technique, or IVCF type, which included 93 Celect (77%) and 28 Gunther Tulip (23%). Time since IVCF placement was significantly different (P = .025) between the successful and unsuccessful retrieval groups (medians were 105 [7-368] and 162 [43-379] days, respectively). Time since IVCF placement greater than 117 days correlated significantly with unsuccessful IVCF retrieval (R = 0.218; P = .017; odds ratio, 2.88; P = .02). Angulation greater than 20 degrees on anteroposterior radiograph was noted in seven of 29 (24%) unsuccessful retrievals compared with seven of 92 (8%) successful retrievals and was significant (P = .012). Cook Gunther Tulip and Celect IVCF retrieval is most likely to be successful within 3 to 4 months of placement. Unsuccessful retrieval attempts are more likely to occur when IVCF position is angulated. Copyright © 2014 Society for Vascular Surgery. Published by Elsevier Inc. All rights reserved.

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.

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.

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.

Effects of sodium carbonate and sodium bicarbonate on yield and characteristics of Pacific white shrimp (Litopenaeus vannamei).

Science.gov (United States)

Chantarasuwan, C; Benjakul, S; Visessanguan, W

2011-08-01

Effects of sodium carbonate (Na2CO3) and sodium bicarbonate (NaHCO3) on yield and characteristics of Pacific white shrimp (Litopenaeus vannamei) were studied. Shrimp soaked in 2.5% NaCl containing both compounds at different levels of pH (5.5, 7, 8.5, 10 and 11.5) showed an increase in the weight gain and cooking yield and a reduced cooking loss as pH of solutions increased (p<0.05). Increases in pH and salt content in soaked shrimp muscle were obtained with increasing pH (p<0.05). Higher pH of soaking solution partially solubilized proteins in the muscle as well as carotenoproteins. pH of solutions above 8.5 led to the pronounced leaching of pigments, associated with the lowered redness of cooked shrimp. Shear force of raw and cooked shrimp continuously decreased as pH of solution increased (p<0.05). Solution containing 2.5% NaCl and 2.0% NaHCO3 (pH 8.5) was recommended for treatment of white shrimp as a promising alternative for phosphates to increase the yield and to lower cooking loss without any negative effect on sensory properties.

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.

Waste Cooking Oil Conversion To Biodeisel Catalized By Egg Shell Of Purebred Chiken With Ethanol As A Solvent

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Hellna Tehubijuluw

2014-08-01

Full Text Available The synthesis of biodiesel from the waste cooking oil was carried out using the catalyst from egg shell of purebred chiken with ethanol as a solvent. Synthesis of biodiesel was prepared in two steps, esterification and transesterification. Esterification was conducted in mol ratio of ethanol and waste cooking oil of  9:1 with H2SO4 as a catalyst. Mol ratio of ethanol and used cooking oil in the transesterification of  12:1 with the CaO catalyst of shell eggs. CaO catalyst was yielded by calcinations egg shell of purebred chicken on 1000 for two hours. Calcination product was characterized with XRD to determine of CaO. Result of biodiesel was characterized based on FTIR, H-NMR, dan ASTM (American Standard Testing of Materials. Theoretically,yielded of biodiesel was 58% and experiment was 36.779%.

The energetic significance of cooking.

Science.gov (United States)

Carmody, Rachel N; Wrangham, Richard W

2009-10-01

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

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

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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...

Improvement in grain quality characteristics and yield in rice by induced mutation

International Nuclear Information System (INIS)

Govindaswami, S.; Ghosh, A.K.; Misra, S.N.

1975-01-01

Improvement in grain quality has been obtained in two rice cultures CR.75-83 and CR-75-93 (Rexore X Chianan-8) after gamma irradiation. The culture CR.75-83 and R.75-93 have good field resistance for bacterial leaf blight, but have comparatively low yield potential (4-5 tonns/ha) and have defects in grain quality such as low gelatinization temperature of starch and relatively low amylose content with inferior cooking quality since one of their parents was a 'Ponlai' type (Taiwan japonica). Improvement in fineness of the kernel and cooking quality by mutation of genes especially for higher amylose content and intermediate gelatinization temperature have been achieved in CR.75-83 mutants No.1,4,6,7,8,9,11 and 13 under 15Kr., in CR.75-93 in mutant No.2,4 and 10 under 25 Kr. Yield atributes have also improved with a shortening in the total duration by 10 to 20 days. The feasibility of improving the cooking quality especially the geletinization temperature and amylose content in the high yielding varieties by mutagenesis is discussed. (author)

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 ...

Evaluating the biogas yield and design of a biodigester to generate cooking gas from human faeces

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Olawale Saheed ISMAIL

2014-11-01

Full Text Available Erratic power supply in the halls of residence in the University of Ibadan has been the major source of series of protest and students’ provocation on campus. Electric power is the only cheap source of energy that students use to heat and cook their food. The University claims to incur huge cost on electricity supply. An alternative energy is sought from the biogas generated from the digestion of faeces of members of the halls. The large population of the halls could be taken advantage of, as more quantity of faeces is expected daily. The first batch of the experiment, after a few days has stopped producing gas. This, as was later discovered, was as a result of low moisture content of the systems. Digester II of the batch II experiment yielded 0.00227m3 of biogas, out of which 0.0013 m3 is expected to be methane gas. A 540m3 yearly production of biogas is projected, which gave a payback period of 15 years for the cost of construction of the digester. This could be considered a free renewable energy as human faeces is a waste and readily available. Environmental impact of the methane generated and vented into the atmosphere has higher Global Warming Potential (GWP x21 than Carbon (IV oxide.

Microwave irradiation biodiesel processing of waste cooking oil

Science.gov (United States)

Motasemi, Farough; Ani, Farid Nasir

2012-06-01

Major part of the world's total energy output is generated from fossil fuels, consequently its consumption has been continuously increased which accelerates the depletion of fossil fuel reserves and also increases the price of these valuable limited resources. Biodiesel is a renewable, non-toxic and biodegradable diesel fuel which it can be the best environmentally friendly and easily attainable alternative for fossil fuels. The costs of feedstock and production process are two important factors which are particularly against large-scale biodiesel production. This study is intended to optimize three critical reaction parameters including intensity of mixing, microwave exit power and reaction time from the transesterification of waste cooking oil by using microwave irradiation in an attempt to reduce the production cost of biodiesel. To arrest the reaction, similar quantities of methanol/oil molar ratio (6:1) and potassium hydroxide (2% wt) as the catalyst were used. The results showed that the best yield percentage (95%) was obtained using 300W microwave exit power, 300 rpm stirrer speed (intensity of mixing) and 78°C for 5 min. It was observed that increasing the intensity of mixing greatly ameliorates the yield percentage of biodiesel (up to 17%). Moreover, the results demonstrate that increasing the reaction time in the low microwave exit power (100W) improves the yield percentage of biodiesel, while it has a negative effect on the conversion yield in the higher microwave exit power (300W). From the obtained results it was clear that FAME was within the standards of biodiesel fuel.

A case-control study: occupational cooking and the risk of uveal melanoma

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Marr Anja

2010-10-01

Full Text Available Abstract Background A European-wide population based case-control study (European rare cancer study undertaken in nine European countries examined risk factors for uveal melanoma. They found a positive association between cooks and the risk of uveal melanoma. In our study we examine whether cooks or people who worked in cook related jobs have an increased uveal melanoma risk. Methods We conducted a case-control study during 2002 and 2005. Overall, 1653 eligible subjects (age range: 20-74 years, living in Germany participated. Interviews were conducted with 459 incident uveal melanoma cases, 827 population controls, 180 ophthalmologist controls and 187 sibling controls. Data on occupational exposure were obtained from a self-administered postal questionnaire and a computer-assisted telephone interview. We used conditional logistic regression to estimate odds ratios adjusting for the matching factors. Results Overall, we did not observe an increased risk of uveal melanoma among people who worked as cooks or who worked in cook related jobs. When we restricted the source population of our study to the population of the Federal State of Northrhine-Westphalia, we observed an increased risk among subjects who were categorized as cooks in the cases-control analysis. Conclusion Our results are in conflict with former results of the European rare cancer study. Considering the rarity of the disease laboratory in vitro studies of human uveal melanoma cell lines should be done to analyze potential exposure risk factors like radiation from microwaves, strong light from incandescent ovens, or infrared radiation.

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.

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...

Energy-efficient cooking methods

Energy Technology Data Exchange (ETDEWEB)

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

2013-02-15

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

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

OpenAIRE

Imakawa, Shinji

2012-01-01

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

Butter, margarine, and cooking oils

Science.gov (United States)

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

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

Science.gov (United States)

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

2009-07-01

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

An alkali catalyzed trans-esterification of rice bran, cottonseed and waste cooking oil

Directory of Open Access Journals (Sweden)

Akhtar Faheem H.

2014-01-01

Full Text Available In this research work, biodiesel production by trans-esterification of three raw materials including virgin and used edible oil and non edible oil has been presented. A two step method following acidic and alkali catalyst was used for non edible oil due to the unsuitability of using the straight alkaline-catalyzed trans-esterification of high FFA present in rice bran oil. The acid value after processing for rice bran, cottonseed and waste cooking oil was found to be 0.95, 0.12 and 0.87 respectively. The influence of three variables on percentage yield i.e., methanol to oil molar ratio, reaction temperature and reaction time were studied at this stage. Cottonseed oil, waste cooking oil and rice bran oil showed a maximum yield of 91.7%, 84.1% and 87.1% under optimum conditions. Fuel properties of the three biodiesel satisfied standard biodiesel fuel results.

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.

From Solar Cookers Towards Viable Solar Cooking Technology

DEFF Research Database (Denmark)

Ahmad, Bashir

1997-01-01

A broader concept of technology encompassing the technical and the societal aspects is introduced. Viability of technology and technological development process from a socio-technical view- point is discussed. Based on the above, the question of securing viability of solar cooking technology...... is taken up. It is discussed that actor- approach can operationally relate the abstract societal factors with those of technical aspects. Some concrete measures regarding application of solar cooker projects are drawn from the discussion: solar cooking projects should a) be based on user and producer...

Emission factors and thermal efficiencies of cooking biofuels from five countries

International Nuclear Information System (INIS)

Gupta, S.; Saksena, S.; Shankar, V.R.; Joshi, V.

1998-01-01

The aim of the study was to compare the environmental and thermal performance of cooking biofuels from five countries. The standard water boiling test was used to determine thermal parameters. The fuels were burnt in a metal stove in a test chamber in accordance with standard protocol. Low-flow air samplers were used for particulate matter measurements, both TSP and RSP. Later, benzo(a)pyrene was determined using the high performance liquid chromatography (HPLC) technique after extraction from particulate samples in benzene. CO was measured using an electronic datalogger and HCHO using a passive sampler. The ventilation conditions during the experiments were manipulated by using different combinations of doors, windows and fans to ensure minimum stratification of pollutants in the chamber. The indirect method of deriving emission factors was used. Levels of most of the pollutants measured was found to be higher than that reported by previous studies, especially that of benzo(a)pyrene. (author)

Semileptonic form factors D{yields}{pi},K and B{yields}{pi},K from a fine lattice

Energy Technology Data Exchange (ETDEWEB)

Al-Haydari, A.; Ali Khan, A. [Taiz Univ. (Yemen). Dept. of Physics; Braun, V.M.; Collins, S.; Goeckeler, M.; Schaefer, A. [Regensburg Univ. (Germany). Inst. for Theoretical Physics; Lacagnina, G.N. [INFN, Milan (Italy); Panero, M. [Regensburg Univ. (Germany). Inst. for Theoretical Physics; ETH Zuerich (Switzerland). Inst. for Theoretical Physics; Schierholz, G. [Regensburg Univ. (Germany). Inst. for Theoretical Physics; Deutsches Elektronen-Synchrotron (DESY), Hamburg (Germany)

2009-03-15

We extract the form factors relevant for semileptonic decays of D and B mesons from a relativistic computation on a fine lattice in the quenched approximation. The lattice spacing is a=0.04 fm (corresponding to a{sup -1}=4.97 GeV), which allows us to run very close to the physical B meson mass, and to reduce the systematic errors associated with the extrapolation in terms of a heavy quark expansion. For decays of D and D{sub s} mesons, our results for the physical form factors at q{sup 2}=0 are as follows: f{sub +}{sup D{yields}}{sup {pi}}(0)=0.74(6)(4), f{sub +}{sup D{yields}}{sup K}(0)=0.78(5)(4) and f{sub +}{sup D{sub s}{yields}}{sup K}(0)=0.68(4)(3). Similarly, for B and B{sub s} we find: f{sub +}{sup B{yields}}{sup {pi}}(0)=0.27(7)(5), f{sub +}{sup B{yields}}{sup K}(0)=0.32(6)(6) and f{sub +}{sup B{sub s}{yields}}{sup K}(0)=0.23(5)(4). We compare our results with other quenched and unquenched lattice calculations, as well as with lightcone sum rule predictions, finding good agreement. (orig.)

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

Science.gov (United States)

2010-01-01

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

Formation of inclusion complexes between high amylose starch and octadecyl ferulate via steam jet cooking.

Science.gov (United States)

Kenar, James A; Compton, David L; Little, Jeanette A; Peterson, Steve C

2016-04-20

Amylose-ligand inclusion complexes represent an interesting approach to deliver bioactive molecules. However, ferulic acid has been shown not to form single helical inclusion complexes with amylose from high amylose maize starch. To overcome this problem a lipophilic ferulic acid ester, octadecyl ferulate, was prepared and complexed with amylose via excess steam jet cooking. Jet-cooking octadecyl ferulate and high amylose starch gave an amylose-octadecyl ferulate inclusion complex in 51.0% isolated yield. X-ray diffraction (XRD) and differential scanning calorimetry (DSC) confirmed that a 61 V-type inclusion complex was formed. Amylose and extraction assays showed the complex to be enriched in amylose (91.9±4.3%) and contain 70.6±5.6mgg(-1) octadecyl ferulate, although, minor hydrolysis (∼4%) of the octadecyl ferulate was observed under the excess steam jet-cooking conditions utilized. This study demonstrates that steam jet cooking is a rapid and scalable process in which to prepare amylose-octadecyl ferulate inclusion complexes. Published by Elsevier Ltd.

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.

Experimentally validated modification to Cook-Torrance BRDF model for improved accuracy

Science.gov (United States)

Butler, Samuel D.; Ethridge, James A.; Nauyoks, Stephen E.; Marciniak, Michael A.

2017-09-01

The BRDF describes optical scatter off realistic surfaces. The microfacet BRDF model assumes geometric optics but is computationally simple compared to wave optics models. In this work, MERL BRDF data is fitted to the original Cook-Torrance microfacet model, and a modified Cook-Torrance model using the polarization factor in place of the mathematically problematic cross section conversion and geometric attenuation terms. The results provide experimental evidence that this modified Cook-Torrance model leads to improved fits, particularly for large incident and scattered angles. These results are expected to lead to more accurate BRDF modeling for remote sensing.

Functional dynamic factor models with application to yield curve forecasting

KAUST Repository

Hays, Spencer

2012-09-01

Accurate forecasting of zero coupon bond yields for a continuum of maturities is paramount to bond portfolio management and derivative security pricing. Yet a universal model for yield curve forecasting has been elusive, and prior attempts often resulted in a trade-off between goodness of fit and consistency with economic theory. To address this, herein we propose a novel formulation which connects the dynamic factor model (DFM) framework with concepts from functional data analysis: a DFM with functional factor loading curves. This results in a model capable of forecasting functional time series. Further, in the yield curve context we show that the model retains economic interpretation. Model estimation is achieved through an expectation- maximization algorithm, where the time series parameters and factor loading curves are simultaneously estimated in a single step. Efficient computing is implemented and a data-driven smoothing parameter is nicely incorporated. We show that our model performs very well on forecasting actual yield data compared with existing approaches, especially in regard to profit-based assessment for an innovative trading exercise. We further illustrate the viability of our model to applications outside of yield forecasting.

46 CFR 184.220 - Cooking equipment.

Science.gov (United States)

2010-10-01

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

Cognitive capacities for cooking in chimpanzees.

Science.gov (United States)

Warneken, Felix; Rosati, Alexandra G

2015-06-22

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

9 CFR 166.7 - Cooking standards.

Science.gov (United States)

2010-01-01

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

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

Exposure to an Indoor Cooking Fire and Risk of Trachoma in Children of Kongwa, Tanzania.

Directory of Open Access Journals (Sweden)

Andrea I Zambrano

Full Text Available Elimination of blinding trachoma by 2020 can only be achieved if affected areas have effective control programs in place before the target date. Identifying risk factors for active disease that are amenable to intervention is important to successfully design such programs. Previous studies have linked sleeping by a cooking fire to trachoma in children, but not fully explored the mechanism and risks. We propose to determine the risk for active trachoma in children with exposure to cooking fires by severity of trachoma, adjusting for other known risk factors.Complete census of 52 communities in Kongwa, Tanzania, was conducted to collect basic household characteristics and demographic information on each family member. Information on exposure to indoor cooking fires while the mother was cooking and while sleeping for each child was collected. 6656 randomly selected children ages 1-9 yrs were invited to a survey where both eyelids were graded for follicular (TF and intense trachoma (TI using the WHO simplified grading scheme. Ocular swab were taken to assess the presence of Chlamydia trachomatis.5240 (79% of the invited children participated in the study. Overall prevalence for trachoma was 6·1%. Odds for trachoma and increased severity were higher in children sleeping without ventilation and a cooking fire in their room (TF OR = 1·81, 1·00-3·27 and TI OR 4·06, 1·96-8·42. Children with TF or TI who were exposed were more likely to have infection than children with TF or TI who were not exposed. There was no increased risk with exposure to a cooking fire while the mother was cooking.In addition to known risk factors for trachoma, sleeping by an indoor cooking fire in a room without ventilation was associated with active trachoma and appears to substantially increase the risk of intense inflammation.

Exposure to an Indoor Cooking Fire and Risk of Trachoma in Children of Kongwa, Tanzania.

Science.gov (United States)

Zambrano, Andrea I; Muñoz, Beatriz E; Mkocha, Harran; West, Sheila K

2015-01-01

Elimination of blinding trachoma by 2020 can only be achieved if affected areas have effective control programs in place before the target date. Identifying risk factors for active disease that are amenable to intervention is important to successfully design such programs. Previous studies have linked sleeping by a cooking fire to trachoma in children, but not fully explored the mechanism and risks. We propose to determine the risk for active trachoma in children with exposure to cooking fires by severity of trachoma, adjusting for other known risk factors. Complete census of 52 communities in Kongwa, Tanzania, was conducted to collect basic household characteristics and demographic information on each family member. Information on exposure to indoor cooking fires while the mother was cooking and while sleeping for each child was collected. 6656 randomly selected children ages 1-9 yrs were invited to a survey where both eyelids were graded for follicular (TF) and intense trachoma (TI) using the WHO simplified grading scheme. Ocular swab were taken to assess the presence of Chlamydia trachomatis. 5240 (79%) of the invited children participated in the study. Overall prevalence for trachoma was 6·1%. Odds for trachoma and increased severity were higher in children sleeping without ventilation and a cooking fire in their room (TF OR = 1·81, 1·00-3·27 and TI OR 4·06, 1·96-8·42). Children with TF or TI who were exposed were more likely to have infection than children with TF or TI who were not exposed. There was no increased risk with exposure to a cooking fire while the mother was cooking. In addition to known risk factors for trachoma, sleeping by an indoor cooking fire in a room without ventilation was associated with active trachoma and appears to substantially increase the risk of intense inflammation.

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. ...

Cooking and season as risk factors for acute lower respiratory infections in African children: a cross-sectional multi-country analysis.

Science.gov (United States)

Buchner, Hannes; Rehfuess, Eva A

2015-01-01

Acute lower respiratory infections (ALRI) are a leading cause of death among African children under five. A significant proportion of these are attributable to household air pollution from solid fuel use. We assessed the relationship between cooking practices and ALRI in pooled datasets of Demographic and Health Surveys conducted between 2000 and 2011 in countries of sub-Saharan Africa. The impacts of main cooking fuel, cooking location and stove ventilation were examined in 18 (n = 56,437), 9 (n = 23,139) and 6 countries (n = 14,561) respectively. We used a causal diagram and multivariable logistic mixed models to assess the influence of covariates at individual, regional and national levels. Main cooking fuel had a statistically significant impact on ALRI risk (pCooking location also emerged as a season-dependent statistically significant (p = 0.0070) determinant of ALRI, in particular cooking indoors without a separate kitchen during the rainy season (OR 1.80; CI: 1.30, 2.50). Due to infrequent use in Africa we could, however, not demonstrate an effect of stove ventilation. We found differential and season-dependent risks for different types of solid fuels and kerosene as well as cooking location on child ALRI. Future household air pollution studies should consider potential effect modification of cooking fuel by season.

Policy trade-offs between climate mitigation and clean cook-stove access in South Asia

OpenAIRE

Cameron, C.; Pachauri, S.; Rao, N.; McCollum, D.; Rogelj, J.; Riahi, K.

2016-01-01

Household air pollution from traditional cook stoves presents a greater health hazard than any other environmental factor. Despite government efforts to support clean-burning cooking fuels, over 700 million people in South Asia could still rely on traditional stoves in 2030. This number could rise if climate change mitigation efforts increase energy costs. Here we quantify the costs of support policies to make clean cooking affordable to all South Asians under four increasingly stringent c...

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...

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...

Applying Creativity Research to Cooking

Science.gov (United States)

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

2016-01-01

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

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

Science.gov (United States)

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

1998-11-01

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

A survey of commercially available broilers marketed as organic, free-range, and conventional broilers for cooked meat yields, meat composition, and relative value.

Science.gov (United States)

Husak, R L; Sebranek, J G; Bregendahl, K

2008-11-01

The objective of this survey was to investigate qualitative and quantitative properties of meat from organic, free-range, and conventional broilers as currently provided to consumers. Fifteen broilers from 4 suppliers of each type were evaluated for raw meat yield, cooked meat yield, proximate composition, pH, color, lipid oxidation, fatty acid composition, and sensory attributes. Organic broilers yielded more dark (thigh) meat (P free-range or conventional, when compared on a raw-meat basis, but conventional and free-range broilers yielded more (P free-range or conventional. Organic breast and thigh meat was less yellow (P free-range or conventional. Fatty acid analysis showed that organic breasts and thighs were lower (P free-range and conventional broilers. Shear force measurements were less (P free-range and organic broilers. Sensory panel results indicated that thighs from conventional broilers were more tender (P free-range and organic broilers, whereas other sensory properties did not differ. At the time of the study, March through May of 2006, the average retail prices for US broilers were USD 3.19, USD 2.78, and USD 1.29 per pound (USD 7.03, USD 6.13, and USD 2.84/kg) for organic, free-range, and conventional, respectively. Whereas a difference in the fatty acid composition was the largest difference observed between retail broilers in this survey, it is important to note that diets and production environments within the study were not controlled. It is apparent that the market prices for broilers at the time of this study are not fully reflected in the quantitative and qualitative measurements included in this study. It appears that consumers may be placing significant value on more intangible attributes associated with broilers marketed as organic and free-range chicken than on those attributes measured in this study.

Effects of microwave cooking and refrigerated storage of main broiler parts on lipid oxidation in chicken muscle and skin

International Nuclear Information System (INIS)

Pikul, J.; Kummerow, F.A.

1990-01-01

From a total of 78 chickens, 24 carcasses were used to estimate the percentage for the individual cuts and their composition. Fifty-four carcasses were cut vertically into halves of which two-thirds were quartered, yielding front and hind quarters (Cuts 2 and 3). Half of these quarters were cut into individual pieces, yielding breasts and thighs with back ribs, drumsticks, and wings. The muscles and skin of one-third from each of the seven different cuts described above were analyzed raw for lipid oxidation products; while the remaining two-thirds were microwaved. Half of the microwaved cuts were analyzed 2 hours after cooking; the other half, after 4 days of storage at 4 C. The results indicated that the absolute amount of lipid oxidation products in chicken muscles and skin after microwave cooking and refrigerated storage was affected by the initial level of those products in the raw samples and by the particular cut of meat Cooking the different cuts of chicken carcasses by microwave significantly increased the amount of malonaldehyde (MA) and lipid-oxidation fluorescent products (LOFP) in the aqueous phase of Folch-extracted muscles and skin and in the organic phase of Folch-extracted skin lipids. Microwave cooking for the separate broiler parts (especially the drumsticks and wings, as compared to halves or quarters) produced the lowest amount of lipid oxidation products due to the shorter cooking time. Refrigerated storage of broiler parts cooked by microwave produced substantial amounts of MA and LOFP in the aqueous phase of the Folch extracted skin and in the organic phase of the Folch-extracted lipids from the muscles. (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

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...

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

Factors driving the intensity and rate of cooking banana adoption in ...

African Journals Online (AJOL)

The International Institute of tropical Agriculture introduced cooking banana into south east Nigeria in the late 1980s from Asia through the INIBAP Transit Centre as an interim measure in combating the incidence of black sigatoka disease on plantain. The study examined the extent of adoption of the crop in the area, about a ...

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.

An Improvement in Biodiesel Production from Waste Cooking Oil by Applying Thought Multi-Response Surface Methodology Using Desirability Functions

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Marina Corral Bobadilla

2017-01-01

Full Text Available The exhaustion of natural resources has increased petroleum prices and the environmental impact of oil has stimulated the search for an alternative source of energy such as biodiesel. Waste cooking oil is a potential replacement for vegetable oils in the production of biodiesel. Biodiesel is synthesized by direct transesterification of vegetable oils, which is controlled by several inputs or process variables, including the dosage of catalyst, process temperature, mixing speed, mixing time, humidity and impurities of waste cooking oil that was studied in this case. Yield, turbidity, density, viscosity and higher heating value are considered as outputs. This paper used multi-response surface methodology (MRS with desirability functions to find the best combination of input variables used in the transesterification reactions to improve the production of biodiesel. In this case, several biodiesel optimization scenarios have been proposed. They are based on a desire to improve the biodiesel yield and the higher heating value, while decreasing the viscosity, density and turbidity. The results demonstrated that, although waste cooking oil was collected from various sources, the dosage of catalyst is one of the most important variables in the yield of biodiesel production, whereas the viscosity obtained was similar in all samples of the biodiesel that was studied.

Modified stress intensity factor as a crack growth parameter applicable under large scale yielding conditions

International Nuclear Information System (INIS)

Yasuoka, Tetsuo; Mizutani, Yoshihiro; Todoroki, Akira

2014-01-01

High-temperature water stress corrosion cracking has high tensile stress sensitivity, and its growth rate has been evaluated using the stress intensity factor, which is a linear fracture mechanics parameter. Stress corrosion cracking mainly occurs and propagates around welded metals or heat-affected zones. These regions have complex residual stress distributions and yield strength distributions because of input heat effects. The authors previously reported that the stress intensity factor becomes inapplicable when steep residual stress distributions or yield strength distributions occur along the crack propagation path, because small-scale yielding conditions deviate around those distributions. Here, when the stress intensity factor is modified by considering these distributions, the modified stress intensity factor may be used for crack growth evaluation for large-scale yielding. The authors previously proposed a modified stress intensity factor incorporating the stress distribution or yield strength distribution in front of the crack using the rate of change of stress intensity factor and yield strength. However, the applicable range of modified stress intensity factor for large-scale yielding was not clarified. In this study, the range was analytically investigated by comparison with the J-integral solution. A three-point bending specimen with parallel surface crack was adopted as the analytical model and the stress intensity factor, modified stress intensity factor and equivalent stress intensity factor derived from the J-integral were calculated and compared under large-scale yielding conditions. The modified stress intensity was closer to the equivalent stress intensity factor when compared with the stress intensity factor. If deviation from the J-integral solution is acceptable up to 2%, the modified stress intensity factor is applicable up to 30% of the J-integral limit, while the stress intensity factor is applicable up to 10%. These results showed that

Childhood respiratory morbidity and cooking practices among ...

African Journals Online (AJOL)

Background: Household air pollution is a leading risk factor for respiratory morbidity and mortality in developing countries where biomass fuel is mainly used for cooking. Materials and Method: A household cross-sectional survey was conducted in a predominantly rural area of Ghana in 2007 to determine the prevalence of ...

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

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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.

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.

Redox agents and N-ethylmaleimide affect protein polymerization during laboratory scale dry pasta production and cooking.

Science.gov (United States)

Bruneel, Charlotte; Buggenhout, Joke; Lagrain, Bert; Brijs, Kristof; Delcour, Jan A

2016-04-01

Durum wheat (Triticum durum Desf.) semolina gluten proteins consist of monomeric gliadin and polymeric glutenin and determine the quality of pasta products made therefrom. During pasta drying, glutenin starts polymerizing already below 60 °C (65% relative humidity (RH)), whereas gliadin only is incorporated in the protein network at temperatures exceeding 68 °C (68% RH) through thiol (SH)/disulfide (SS) exchange reactions. Removal of free SH groups in glutenin by adding 2.3 μmol KBrO3 or KIO3 per g dry matter semolina protein (g protein) or 13.8 μmol N-ethylmaleimide/g protein reduces gliadin-glutenin cross-linking during pasta drying and/or cooking and yields cooked pasta of high quality. Introducing free SH groups by adding 13.8 μmol glutathione/g protein increases gliadin-glutenin cross-linking during pasta processing, resulting in cooked pasta of lower quality. We hypothesize that too much gliadin incorporation in the glutenin network during pasta processing tightens the protein network and results in lower cooking quality. Copyright © 2015 Elsevier Ltd. All rights reserved.

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.

Influence of Climate Factors on Rice Yields in Cambodia

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Dek Vimean Pheakdey

2017-12-01

Full Text Available Temperature and precipitation have been known as the key determinant factors to affect rice production in climate change. In this study, the relationship between climate variables and rice yields during 1993–2012 in Cambodia was analyzed and evaluated. The Ordinary Least Squares analysis was applied to examine the relationship of three climate variables (TCV including maximum temperature, minimum temperature and rainfall against seasonal rice yields. By this period, a remarkable increasing trend of annual temperature was observed whilst rainfall was not significantly changed. The TCV explains approximately 63% and 56% of the variability of rice yields in wet and dry seasons, respectively. It is found that in Cambodia, non-climate factors such as fertilizers, water, cultivars, and soil fertility cause 40% variation to rice yields, whereas the remaining 60% can be influenced by climate variability. The levels of temperature difference (LTD between maximum and minimum temperatures of the wet season (WS and dry season (DS were 7.0 and 8.6 oC, respectively. The lower value of LTD may cause the reduction of rice in WS (2.2 tons/ha as compared to that of DS (3.0 tons/ha. Rice yield has increased 50.5% and 33.8% in DS and WS, respectively, may due to the improvement of rice cultivation practices in Cambodia such as the better use of fertilizers, pest and weed control, and irrigation, and more effective rice cultivated protocol, as the increased trend of temperature may detrimentally affect rice yield. The breeding of heat and drought tolerance rice varieties and development of irrigation system are effective to reduce the negative influence from climate change to rice production in Cambodia.

The Effect of Acetone Amount Ratio as Co-Solvent to Methanol in Transesterification Reaction of Waste Cooking Oil

Science.gov (United States)

Julianto, T. S.; Nurlestari, R.

2018-04-01

The production of biodiesel from waste cooking oil by transesterification reaction using acetone as co-solvent has been carried out. This research studied the optimal amount ratio of acetone as co-solvent to methanol in the transesterification process using homogeneous alkaline catalyst KOH 1% (w/w) of waste cooking oil at room temperature for 15 minutes of reaction time. Mole ratio of waste cooking oil to methanol is 1:12. Acetone was added as co-solvent in varied amount ratio to methanol are 1:4, 1:2, and 1:1, respectively. The results of fatty acid methyl esters (FAME) were analysed using GC-MS instrument. The results showed that the optimal ratio is 1:4 with 99.93% of FAME yield.

Clinical and pathologic factors affecting lymph node yields in colorectal cancer.

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Ta-Wen Hsu

Full Text Available OBJECTIVE: Lymph node yield is recommended as a benchmark of quality care in colorectal cancer. The objective of this study was to evaluate the impact of various factors upon lymph node yield and to identify independent factors associated with lymph node harvest. MATERIALS AND METHODS: The records of 162 patients with Stage I to Stage III colorectal cancers seen in one institution were reviewed. These patients underwent radical surgery as definitive therapy; high-risk patients then received adjuvant treatment. Pathologic and demographic data were recorded and analyzed. The subgroup analysis of lymph node yields was determined using a t-test and analysis of variants. Linear regression model and multivariable analysis were used to perform potential confounding and predicting variables. RESULTS: Five variables had significant association with lymph node yield after adjustment for other factors in a multiple linear regression model. These variables were: tumor size, surgical method, specimen length, and individual surgeon and pathologist. The model with these five significant variables interpreted 44.4% of the variation. CONCLUSIONS: Patients, tumor characteristics and surgical variables all influence the number of lymph nodes retrieved. Physicians are the main gatekeepers. Adequate training and optimized guidelines could greatly improve the quality of lymph node yields.

Intensification of biodiesel production from soybean oil and waste cooking oil in the presence of heterogeneous catalyst using high speed homogenizer.

Science.gov (United States)

Joshi, Saurabh; Gogate, Parag R; Moreira, Paulo F; Giudici, Reinaldo

2017-11-01

In the present work, high speed homogenizer has been used for the intensification of biodiesel synthesis from soybean oil and waste cooking oil (WCO) used as a sustainable feedstock. High acid value waste cooking oil (27mg of KOH/g of oil) was first esterified with methanol using sulphuric acid as catalyst in two stages to bring the acid value to desired value of 1.5mg of KOH/g of oil. Transesterification of soybean oil (directly due to lower acid value) and esterified waste cooking oil was performed in the presence of heterogeneous catalyst (CaO) for the production of biodiesel. Various experiments were performed for understanding the effect of operating parameters viz. molar ratio, catalyst loading, reaction temperature and speed of rotation of the homogenizer. For soybean oil, the maximum biodiesel yield as 84% was obtained with catalyst loading of 3wt% and molar ratio of oil to methanol of 1:10 at 50°C with 12,000rpm as the speed of rotation in 30min. Similarly biodiesel yield of 88% was obtained from waste cooking oil under identical operating conditions except for the catalyst loading which was 1wt%. Significant increase in the rate of biodiesel production with yields from soybean oil as 84% (in 30min) and from WCO as 88% (30min) was established due to the use of high speed homogenizer as compared to the conventional stirring method (requiring 2-3h for obtaining similar biodiesel yield). The observed intensification was attributed to the turbulence caused at microscale and generation of fine emulsions due to the cavitational effects. Overall it can be concluded from this study that high speed homogenizer can be used as an alternate cavitating device to efficiently produce biodiesel in the presence of heterogeneous catalysts. Copyright © 2017 Elsevier B.V. All rights reserved.

A Comparison of the Essential Amino Acid Content and the Retention Rate by Chicken Part according to Different Cooking Methods.

Science.gov (United States)

Kim, Honggyun; Do, Hyun Wook; Chung, Heajung

2017-01-01

This study set out to identify the changes in the nutrient contents during the chicken cooking process as basic data for the establishment of a national health nutrition policy. Samples were produced using 3 chicken parts (wing, breast, and leg) and 7 cooking methods (boiling, pancooking, pan-frying, deep-frying, steaming, roasting, and microwaving), and the essential amino acid contents, principal components, and retention rates were analyzed. Weight loss was observed in all chicken parts with all cooking methods. The protein and essential amino acid contents of the chicken samples differed significantly according to the part and the cooking method ( p chicken parts showed ranges of 16.81-32.36 and 0.44-2.45, respectively. The principal component analysis (PCA) clearly demonstrated that the cooking methods and chicken parts produced similar trends for the essential amino acid contents. The retention rates of the chicken parts varied with the cooking methods, yielding a minimum value of 83% for isoleucine in a roasted wing, 91% for protein in a steamed breast, and 77% for isoleucine and lysine in a roasted leg. Therefore, the protein and amino acid contents of the roasted breast were higher than those of the other cooked chicken parts.

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.

Cook's Carteaux: Trends in nuclear training

International Nuclear Information System (INIS)

Anon.

1993-01-01

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

Effects of cooking on radiocesium in fish from the Savannah River: exposure differences for the public.

Science.gov (United States)

Burger, Joanna; Gaines, Karen F; Boring, C Shane; Snodgrass, J; Stephens, W L; Gochfeld, M

2004-02-01

Understanding the factors that contribute to the risk from fish consumption is an important public health concern because of potential adverse effects of radionuclides, organochlorines, other pesticides, and mercury. Risk from consumption is normally computed on the basis of contaminant levels in fish, meal frequency, and meal size, yet cooking practices may also affect risk. This study examines the effect of deep-frying on radiocesium (137Cs) levels and risk to people fishing along the Savannah River. South Carolina and Georgia have issued consumption advisories for the Savannah River, based partly on 137Cs. 137Cs levels were significantly higher in the cooked fish compared to the raw fish on a wet weight basis. Mean 137Cs levels were 0.61 pCi/g (wet weight basis) in raw fish, 0.81 pCi/g in cooked-breaded, and 0.99 pCi/g in cooked-unbreaded fish. Deep-frying with and without breading resulted in a weight loss of 25 and 39%, while 137Cs levels increased by 32 and 62%, respectively. Therefore, the differences were due mainly to weight loss during cooking. However, the data suggest that risk assessments should be based on cooked portion size for contaminant analysis, or the risk from 137Cs in fish will be underestimated. People are likely to estimate the amounts of fish they eat based on a meal size of the cooked portion, while risk assessors determine 137Cs levels in raw fish. A conversion factor of at least two for 137Cs increase during cooking is reasonable and conservative, given the variability in 137Cs levels. The data also suggest that surveys determining consumption should specifically ask about portion size before or after cooking and state which was used in their methods.

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.

Cooking with Fire: The Mutagenicity- and PAH-Emission Factors of Solid-Fuel Cookstoves

Science.gov (United States)

Emissions from solid fuels used for cooking cause ~4 million premature deaths per year. Advanced solid-fuel cookstoves are a potential solution, but they should be assessed by appropriate performance indicators, including biological effects. We evaluated two categories of solid...

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.

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.

Biogas cook stoves for healthy and sustainable diets? A case study in Southern India

Directory of Open Access Journals (Sweden)

Tal Lee Anderman

2015-09-01

Full Text Available Alternative cook stoves that replace solid fuels with cleaner energy sources, such as biogas, are gaining popularity in low-income settings across Asia, Africa and South America. Published research on these technologies focuses on their potential to reduce indoor air pollution and improve respiratory health. Effects on other cooking related aspects, such as diets and women’s time management, are less understood. In this study in southern India, we investigate if using biogas cook stoves alters household diets and women’s time management. We compare treatment households who are supplied with a biogas cook stove with comparison households who do not have access to these stoves, while controlling for several socio-economic factors. We find that diets of treatment households are more diverse than diets of comparison households. In addition, women from treatment households spend on average 40 minutes less cooking and 70 minutes less collecting firewood per day than women in comparison households. This study illustrates that alongside known benefits for respiratory health, using alternative cook stoves may benefit household diets and free up women’s time. To inform development investments and ensure these co-benefits, we argue that multiple dimensions of sustainability should be considered in evaluating the impact of alternative cook stoves.

Effect of different tillage intensity on yields and yield-forming factors in winter wheat

Directory of Open Access Journals (Sweden)

Martin Houšť

2012-01-01

Full Text Available The paper presents results of a study on application of minimum tillage technologies when growing winter wheat. Experiments were performed in the sugar-beet-growing region with loamy chernozem within the period of 2005–2009. Aanalysed and evaluated were effects of different methods of soil processing on yield-forming factors in stands of winter wheat grown after three different preceding crops (i.e. alfalfa, maize for silage and pea. Evaluated were the following four variants of tillage: (1 conventional ploughing to the depth of 0.22 m (Variant 1; (2 ploughing to the depth of 0.15 m (Variant 2; (3 direct sowing into the untilled soil (Variant 3, and (4 shallow tillage to the depth of 0.10 m (Variant 4.The effect of different tillage intensity on winter wheat yields was statistically non-significant after all forecrops. After alfalfa, the highest and the lowest average yields were recorded in Variant 2 (i.e. with ploughing to the depth of 0.15 m and Variant 3 (direct sowing into the untilled soil, respectively. After maize grown for silage, higher yields were obtained in Variant 2 and Variant 1 (conventional ploughing while in Variants 4 and 3 the obtained yields were lower. When growing winter wheat after pea as a preceding crop, the highest and the lowest average yields were recorded after direct sowing (Variant 3 and in Variant 1 (i.e. ploughing to the depth of 0.22 m, respectively. Results of studies on effect of different tillage technologies on yields of winter wheat crops indicate that under the given pedological and climatic conditions it is possible to apply methods of reduced tillage intensity. However, the choice of the corresponding technology must be performed with regard to the type of preceding crop.

Influence of tumbling and phosphate on the yield, sensory and chemical characteristics of pork liver loaf

NARCIS (Netherlands)

Percel, P.J.; Parrett, N.A.; Plimpton, R.F.; Ockerman, H.W.; Krol, B.; Roon, P.S. van

1982-01-01

Yield, sensory and chemical properties of pork liver loaves manufactured using varying processing treatments (tumbling vs immersion) and phosphate levels (0 vs 6.4%) were studied. Tumbling significantly improved liver cure uptake, total cure and loaf cooked yield when compared to immersion as a

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

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...

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...

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

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...

Effects of No-Till on Yields as Influenced by Crop and Environmental Factors

Energy Technology Data Exchange (ETDEWEB)

Toliver, Dustin K.; Larson, James A.; Roberts, Roland K.; English, B.C.; De La Torre Ugarte, D. G.; West, Tristram O.

2012-02-07

Th is research evaluated diff erences in yields and associated downside risk from using no-till and tillage practices. Yields from 442 paired tillage experiments across the United States were evaluated with respect to six crops and environmental factors including geographic location, annual precipitation, soil texture, and time since conversion from tillage to no-till. Results indicated that mean yields for sorghum [Sorghum bicolor (L.) Moench] and wheat (Triticum aestivum L.) with no-till were greater than with tillage. In addition, no-till tended to produce similar or greater mean yields than tillage for crops grown on loamy soils in the Southern Seaboard and Mississippi Portal regions. A warmer and more humid climate and warmer soils in these regions relative to the Heartland, Basin and Range, and Fruitful Rim regions appear to favor no-till on loamy soils. With the exception of corn (Zea mays L.) and cotton (Gossypium hirsutum L.) in the Southern Seaboard region, no-till performed poorly on sandy soils. Crops grown in the Southern Seaboard were less likely to have lower no-till yields than tillage yields on loamy soils and thus had lower downside yield risk than other farm resource regions. Consistent with mean yield results, soybean [Glycine max (L.) Merr.] and wheat grown on sandy soils in the Southern Seaboard region using no-till had larger downside yield risks than when produced with no-till on loamy soils. Th e key fi ndings of this study support the hypothesis that soil and climate factors impact no-till yields relative to tillage yields and may be an important factor infl uencing risk and expected return and the adoption of the practice by farmers.

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...

Modeling cooking of chicken meat in industrial tunnel ovens with the Flory-Rehner theory.

Science.gov (United States)

van der Sman, R G M

2013-12-01

In this paper we present a numerical model describing the heat and mass transport during the cooking of chicken meat in industrial tunnels. The mass transport is driven by gradients in the swelling pressure, which is described by the Flory-Rehner theory, which relates to the water holding capacity (WHC). For cooking temperatures up to boiling point and practical relevant cooking times, the model renders good prediction of heat and mass transport and the total loss of moisture. We have shown that for cooking temperatures above boiling point, the model has to be extended with the dynamic growth of capillary water (drip) channels. Furthermore, we discuss that the Flory-Rehner theory provides the proper physical basis for describing the change of the WHC by a wide variety of factors like salt and pH. Copyright © 2013 Elsevier Ltd. All rights reserved.

Quality assessment of biodiesels obtained from pure cooking oils of some feedstocks and their waste oils

International Nuclear Information System (INIS)

Khan, I.; Ansari, T.M.; Manzoor, S.

2017-01-01

Biodiesel being a renewable energy resource possesses compositional variability based on the type of feedstock. Biodiesel is considered a cleaner burning fuel and can be used as pure B100 or blended with petro-diesel. In this study, biodiesel was prepared from pure cooking oils (soybean oil, canola oil, sunflower oil, corn oil) and their waste frying oils by base-catalyzed transesterification with methanol in presence of sodium hydroxide. The optimized experimental parameters were applied to achieve the maximum yield of biodiesel. Various fuel properties like kinematic viscosity, flash point, pour point, cloud point, total acid number, specific gravity, water and sediments, conradson carbon residue, sulfur contents, phosphorous contents, sulphated ash, cetane and copper corrosion were determined and found comparable to ASTM standards. Pure cooking oils, their waste frying oils and prepared biodiesels were characterized by FT-IR. The study showed that the biodiesel derived from waste frying oils can be a promising alternative of the biodiesel from pure cooking oils. (author)

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...

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.

Transesterification of Waste Cooking Sunflower Oil by Porcine Pancreas Lipase Using Response Surface Methodology for Biodiesel Production

Directory of Open Access Journals (Sweden)

Soraya Ebrahimi

2017-09-01

Full Text Available Background and Objective: Biodiesel production from recycled vegetable oils is considered as an economically acceptable alternative for fossil fuels in the recent years. In this work, porcine pancreas lipase as an active catalyst in transesterification reaction of waste cooking sunflower oil with methanol for biodiesel production was used.Material and Methods: In order to define optimum process parameters and predict the best results, response surface methodology and the central composite design was performed. The effects of methanol to oil molar ratio, lipase concentration and reaction temperature on transesterification were investigated. Biodiesel production was carried out in 25 ml shake flasks at 180 rpm for 72 h.Results and Conclusion: Under optimal conditions, the biodiesel yield was 75% which was nearly consistent with the predicted yield of 76%. At optimal conditions the molar ratio of methanol to oil, reaction temperature, and lipase percent were determined as 3:1, 44°C and 4.4%, respectively. Due to relatively high obtained yield, biodiesel production from waste cooking sunflower oil has provided a sound environmental and commercial process.Conflict of interest: The authors declare no conflict of interest.

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

losses, cooking losses and yield were calculated. Sensory properties of processed "cook-in'' hams were evaluated. The pH haven't a significative effect, because the brine was adjusted to pH 9,0 for all treatments. The hams treated with 1.0% sodium caseinate showed the greatest overall acceptability and the greatest cooking losses too. The hams treated with 0.5% sodim caseinate showed the less cooking losses and reasonable overall acceptability.

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...

True retention of nutrients on cooking of Australian retail lamb cuts of differing carcass classification characteristics.

Science.gov (United States)

Kosulwat, Somkiat; Greenfield, Heather; Buckle, Kenneth A

2003-12-01

The true retention of nutrients (proximate principles and cholesterol) on cooking of three retail cuts from lambs classified by weight, sex and fatness score was investigated. Fat retentions of the total cut and of the lean portion of lamb legs and mid-loin chops were not affected by carcass fatness, weight and sex or their interactions, however, the fat retention of the total cut and of the lean portion of forequarter chops was affected by fat score, with forequarter chops from fat score 1 retaining more fat than did chops of carcasses of higher fat score. Overall, fat was lost by all cuts (total cut) on cooking, with only 70-80% of fat being retained, but fat content of lean only increased on cooking (retention >100%), indicating the passage of fat into the lean portion from the external fat cover during the cooking process. Carcass factors and their interactions had little or no effect on the protein, water and ash retentions of the total cut or the lean portions of the three cuts. Cholesterol retention by the lean portion of three cooked lamb cuts was not affected by any carcass factors or their interactions. Cholesterol retentions were ∼99% for total cuts and tended to be ∼102% for the lean portions.

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)

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

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.

Effects of cooking fuel smoke on respiratory symptoms and lung function in semi-rural women in Cameroon.

Science.gov (United States)

Mbatchou Ngahane, Bertrand Hugo; Afane Ze, Emmanuel; Chebu, Cyrille; Mapoure, Njankouo Yacouba; Temfack, Elvis; Nganda, Malea; Luma, Namme Henry

2015-01-01

Indoor air pollution is a major health problem in the developing world. In sub-Saharan Africa more than 90% of people rely on biomass to meet their domestic energy demands. Pollution from biomass fuel ranks 10th among preventable risk factors contributing to the global burden of diseases. The present study aimed to determine the prevalence of respiratory symptoms and the factors associated with reduced lung function in a population of women exposed to cooking fuel smoke. A cross-sectional study was conducted in a semi-rural area in Cameroon. We compared forced respiratory volume between women using wood (n = 145) and women using alternative sources of energy (n = 155) for cooking. Chronic bronchitis was found in 7·6% of the wood smoke group and 0·6% in the alternative fuels group. We observed two cases of airflow obstruction in the wood smoke group. Factors associated with lung function impairment were chronic bronchitis, use of wood as cooking fuel, age, and height. Respiratory symptoms and reduced lung function are more pronounced among women using wood as cooking fuel. Improved stoves technology should be developed to reduce the effects of wood smoke on respiratory health.

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...

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....

Using a 3D profiler and infrared camera to monitor oven loading in fully cooked meat operations

Science.gov (United States)

Stewart, John; Giorges, Aklilu

2009-05-01

Ensuring meat is fully cooked is an important food safety issue for operations that produce "ready to eat" products. In order to kill harmful pathogens like Salmonella, all of the product must reach a minimum threshold temperature. Producers typically overcook the majority of the product to ensure meat in the most difficult scenario reaches the desired temperature. A difficult scenario can be caused by an especially thick piece of meat or by a surge of product into the process. Overcooking wastes energy, degrades product quality, lowers the maximum throughput rate of the production line and decreases product yield. At typical production rates of 6000lbs/hour, these losses from overcooking can have a significant cost impact on producers. A wide area 3D camera coupled with a thermal camera was used to measure the thermal mass variability of chicken breasts in a cooking process. Several types of variability are considered including time varying thermal mass (mass x temperature / time), variation in individual product geometry and variation in product temperature. The automatic identification of product arrangement issues that affect cooking such as overlapping product and folded products is also addressed. A thermal model is used along with individual product geometry and oven cook profiles to predict the percentage of product that will be overcooked and to identify products that may not fully cook in a given process.

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…

Effect of cooking and irradiation on the labile vitamins and antinutrient content of a traditional African sorghum porridge and spinach relish

International Nuclear Information System (INIS)

Duodu, K.G.; Minnaar, A.; Taylor, J.R.N.

1999-01-01

Irradiation is a potentially useful technology for ensuring the safety and extending the shelf-life of food products in Africa. However, nutritional changes may result. The effects of cooking followed by irradiation (10 kGy) on vitamins B1 and C, and the antinutritional factors, phytic acid and nitrates, in a ready-to-eat meal of sorghum porridge and spinach-based relish were investigated. Cooking reduced vitamin B1 and C contents of the spinach relish, and irradiation caused further losses. Cooking did not alter vitamin B1 content of the sorghum porridge but irradiation decreased it drastically. Cooking did not decrease phytic acid in the sorghum porridge, but irradiation caused a significant decrease. The reduction of antinutritional factors by cooking, followed by irradiation, is promising for the application of this technology to traditional African cereal and leafy vegetable foods. However, ways need to be found to minimise vitamin loss, such as blanching and cooking in minimum water and irradiation at cryogenic temperatures in an oxygen-free atmosphere

The influence of crop management on banana weevil, Cosmopolites sordidus (Coleoptera: Curculionidae) populations and yield of highland cooking banana (cv. Atwalira) in Uganda.

Science.gov (United States)

Rukazambuga, N D T M; Gold, C S; Gowen, S R; Ragama, P

2002-10-01

A field study was undertaken in Uganda using highland cooking banana (cv. Atwalira) to test the hypothesis that bananas grown under stressed conditions are more susceptible to attack by Cosmopolites sordidus (Germar). Four banana treatments were employed to create different levels of host-plant vitality: (1) high stress: intercrop with finger millet; (2) moderate stress: monoculture without soil amendments; (3) low stress: monoculture with manure; (4) high vigour: monoculture with continuous mulch and manure. Adult C. sordidus were released at the base of banana mats 11 months after planting and populations were monitored for three years using mark and recapture methods. Cosmopolites sordidus density was greatest in the mulched plots which may have reflected increased longevity and/or longer tenure time in moist soils. Lowest C. sordidus numbers were found in intercropped banana. Damage, estimated as percentage corm tissue consumed by larvae, was similar among treatments. However, the total amount of tissue consumed was greater in mulched banana than in other systems. Plants supporting the heaviest levels of C. sordidus damage displayed bunch size reductions of 40-55%. Banana yield losses ranged from 14-20% per plot with similar levels in the intercropped and mulched systems. Yield reductions, reported as t ha-1, were twice as high in the mulched system as in the intercrop. The results from this study indicate that C. sordidus problems are not confined to stressed banana systems or those with low levels of management, but that the weevil can also attain pest status in well-managed and productive banana stands.

Process simulation and economic analysis of biodiesel production from waste cooking oil with membrane bioreactor

Science.gov (United States)

Abdurakhman, Yuanita Budiman; Putra, Zulfan Adi; Bilad, Muhammad Roil

2017-10-01

Pollution and shortage of clean energy supply are among major problems that are caused by rapid population growth. Due to this growth, waste cooking oil is one of the pollution sources. On the other hand, biodiesel appears to be one of the most promising and feasible energy sources as it emits less toxic pollutants and greenhouse gases than petroleum diesel. Thus, biodiesel production using waste cooking oil offers a two-in-one solution to cater pollution and energy issues. However, the conventional biodiesel production process using homogeneous base catalyst and stirred tank reactor is unable to produce high purity of biodiesel from waste cooking oil. It is due its sensitivity to free fatty acid (FFA) content in waste cooking oil and purification difficulties. Therefore, biodiesel production using heterogeneous acid catalyst in membrane reactor is suggested. The product of this process is fatty acid methyl esters (FAME) or biodiesel with glycerol as by-product. This project is aimed to study techno-economic feasibility of biodiesel production from waste cooking oil via heterogeneous acid catalyst in membrane reactor. Aspen HYSYS is used to accomplish this aim. Several cases, such as considering different residence times and the production of pharmaceutical (USP) grade glycerol, are evaluated and compared. Economic potential of these cases is calculated by considering capital expenditure, utilities cost, product and by-product sales, as well as raw material costs. Waste cooking oil, inorganic pressure-driven membrane and WAl is used as raw material, type of membrane and heterogeneous acid catalyst respectively. Based on literature data, FAME yield formulation is developed and used in the reactor simulation. Simulation results shows that economic potential increases by 30% if pharmaceutical (USP) grade glycerol is produced regardless the residence time of the reactor. In addition, there is no significant effect of residence time on the economic potential.

Treatment of tuna cooking juices by nano filtration

International Nuclear Information System (INIS)

Walha, K. a.; Ben Amar, R.; Bourseau, P.; Jaouen, P.

2009-01-01

Canned tuna is among the largest commercial canned fishery product in Tunisia. This industry rejects many aqueous effluents (washing, thawing, rinsing and cooking waters). Cooking juice represents 50 pour cent of the total effluent volume. It has a high organic load and a very high salt content. For consequence, discarding directly the effluent in the environment is not possible and need further treatment. However, the juice seems to contain interesting flavour compounds. In this work, a membrane process system consisting in nano filtration was used to reduce the pollution load and to concentrate flavour compounds of tuna cooking juice. The NF membrane tested in this work concentrate the organic matter since the retentions are high, starting at 74 pour cent for total circulation and increasing up to 85 pour cent for volume reduction factor (VRF) of 5. The membrane undergoes severe fouling, it can be effectively cleaned through a complete basic-acid washing cycle. The effect of three chemical reagents was studied for the regeneration of the fouled membrane. In the future, we will focus on the concentrates obtained by NF: sensory analysis with a panel of trained tasters and analysis of aromatic molecules should allow to value the quality of the flavouring concentrates.

DOI: 10.18697/ajfand.80.16715 12589 EFFECT OF COOKING ...

African Journals Online (AJOL)

boiling, deep frying in edible cooking oil, grilling, and/or roasting over fire. ... processed in the fireless cooker were of higher nutritional quality principally due to the relatively high .... and fat by factors of 4, 4 and 9, respectively for 100g of fish.

Thermal cooking changes the profile of phenolic compounds, but does not attenuate the anti-inflammatory activities of black rice

Directory of Open Access Journals (Sweden)

Sassy Bhawamai

2016-09-01

Full Text Available Background: Evidence on biological activities of cooked black rice is limited. This study examined the effects of washing and cooking on the bioactive ingredients and biological activities of black rice. Methods: Cooked rice was prepared by washing 0–3 times followed by cooking in a rice cooker. The acidic methanol extracts of raw and cooked rice were used for the analyses. Results: Raw black rice, both washed and unwashed, had higher contents of polyphenols, anthocyanins, and cyanidin-3-glucoside (C3G, but lower protocatechuic acid (PA, than did cooked samples. Similarly, raw rice extracts were higher in ferric-reducing antioxidant power (FRAP activities than extracts of cooked samples. Nonetheless, extracts of raw and cooked rice showed similar inhibitory potencies on nitric oxide, tumor necrosis factor-α, and interleukin-6 productions in lipopolysaccharide-activated macrophages, whereas equivalent amounts of C3G and PA did not possess such inhibitory effects. Conclusions: Thermal cooking decreased total anthocyanin and C3G contents and the FRAP antioxidative capacity, but did not affect anti-inflammatory activities of black rice. Neither C3G nor PA contributed to the anti-inflammatory activity of black rice.

Variation in cooking and eating quality traits in Japanese rice germplasm accessions.

Science.gov (United States)

Hori, Kiyosumi; Suzuki, Keitaro; Iijima, Ken; Ebana, Kaworu

2016-03-01

The eating quality of cooked rice is important and determines its market price and consumer acceptance. To comprehensively describe the variation of eating quality in 183 rice germplasm accessions, we evaluated 33 eating-quality traits including amylose and protein contents, pasting properties of rice flour, and texture of cooked rice grains. All eating-quality traits varied widely in the germplasm accessions. Principal-components analysis (PCA) revealed that allelic differences in the Wx gene explained the largest proportion of phenotypic variation of the eating-quality traits. In 146 accessions of non-glutinous temperate japonica rice, PCA revealed that protein content and surface texture of the cooked rice grains significantly explained phenotypic variations of the eating-quality traits. An allelic difference based on simple sequence repeats, which was located near a quantitative trait locus (QTL) on the short arm of chromosome 3, was associated with differences in the eating quality of non-glutinous temperate japonica rice. These results suggest that eating quality is controlled by genetic factors, including the Wx gene and the QTL on chromosome 3, in Japanese rice accessions. These genetic factors have been consciously selected for eating quality during rice breeding programs in Japan.

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.

Factors influencing diagnostic yield of CT-guided percutaneous core needle biopsy for bone lesions

International Nuclear Information System (INIS)

Li, Y.; Du, Y.; Luo, T.Y.; Yang, H.F.; Yu, J.H.; Xu, X.X.; Zheng, H.J.; Li, B.

2014-01-01

Aim: To evaluate the factors influencing diagnostic yield of computed tomography (CT)-guided percutaneous core needle biopsy (CNB) for bone lesions. Materials and methods: Between September 2005 and July 2011, 162 consecutive CT-guided CNB procedures were performed in 155 patients. The variables analysed were age, sex, lesion location, lesion type, lesion size, specimen size, biopsy needle gauge, and individual radiologist. The factors influencing diagnostic yield of CT-guided percutaneous CNB for bone lesions were determined by multivariate analysis of variables. Results: The diagnostic yield was 81.5%. Diagnostic yield was 89.9% for lytic bone lesions and 48.5% for sclerotic bone lesions (p < 0.001), and 89.2% for lesions ≥3 cm and 73.4% for lesions <3 cm (p = 0.010). The significant factors influencing diagnostic yield of CT-guided percutaneous CNB for bone lesions were lesion type [p < 0.001; odds ratio (OR) for a lytic lesion was approximately 12 times higher than that for a sclerotic lesion; 95% confidence interval (CI): 4.22–34.01], and lesion size (p = 0.012; OR for a lesion size ≥3 cm was about five-times higher than that for a lesion size <3 cm; 95% CI: 1.42–16.71). Conclusion: Lesion type and lesion size are determining factors in diagnostic yield. The higher diagnostic yield is correlated with lytic lesion and lesion size ≥3 cm

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

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.

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

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.

Decoloration Kinetics of Waste Cooking Oil by 60Co γ-ray/H2O2

Science.gov (United States)

Xiang, Yulin; Xiang, Yuxiu; Wang, Lipeng

2016-03-01

In order to decolorize, waste cooking oil, a dark red close to black solution from homes and restaurants, was subjected to 60Co γ-ray/H2O2 treatment. By virtue of UV/Vis spectrophotometric method, the influence of Gamma irradiation to decoloration kinetics and rate constants of the waste cooking oil in the presence of H2O2 was researched. In addition, the influence of different factors such as H2O2 concentration and irradiation dose on the decoloration rate of waste cooking oil was investigated. Results indicated that the decoloration kinetics of waste cooking oil conformed to the first-order reaction. The decoloration rate increased with the increase of irradiation dose and H2O2 concentration. Saponification analysis and sensory evaluation showed that the sample by 60Co γ-ray/H2O2 treatment presented better saponification performance and sensory score. Furthermore, according to cost estimate, the cost of the 60Co γ-ray/H2O2 was lower and more feasible than the H2O2 alone for decoloration of waste cooking oil.

Comparative study of percentage yield of pulp from various Nigerian ...

African Journals Online (AJOL)

user

also other applications like in the chemical industry. (Biermann, 1993). Therefore pulp is a very .... digester was maintained at an operating condition of. 170°C, pressure of 2 bars, with liquor to wood ratio of 4:1. Cooking ... The effects of different concentrations of pulping liquor on the yield of pulp from the wood species are ...

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...

Policy trade-offs between climate mitigation and clean cook-stove access in South Asia

Science.gov (United States)

Cameron, Colin; Pachauri, Shonali; Rao, Narasimha D.; McCollum, David; Rogelj, Joeri; Riahi, Keywan

2016-01-01

Household air pollution from traditional cook stoves presents a greater health hazard than any other environmental factor. Despite government efforts to support clean-burning cooking fuels, over 700 million people in South Asia could still rely on traditional stoves in 2030. This number could rise if climate change mitigation efforts increase energy costs. Here we quantify the costs of support policies to make clean cooking affordable to all South Asians under four increasingly stringent climate policy scenarios. Our most stringent mitigation scenario increases clean fuel costs 38% in 2030 relative to the baseline, keeping 21% more South Asians on traditional stoves or increasing the minimum support policy cost to achieve universal clean cooking by up to 44%. The extent of this increase depends on how policymakers allocate subsidies between clean fuels and stoves. These additional costs are within the range of financial transfers to South Asia estimated in efforts-sharing scenarios of international climate agreements.

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...

Health and social determinants and outcomes of home cooking: A systematic review of observational studies.

Science.gov (United States)

Mills, Susanna; White, Martin; Brown, Heather; Wrieden, Wendy; Kwasnicka, Dominika; Halligan, Joel; Robalino, Shannon; Adams, Jean

2017-04-01

Many dietary interventions assume a positive influence of home cooking on diet, health and social outcomes, but evidence remains inconsistent. We aimed to systematically review health and social determinants and outcomes of home cooking. Given the absence of a widely accepted, established definition, we defined home cooking as the actions required for preparing hot or cold foods at home, including combining, mixing and often heating ingredients. Nineteen electronic databases were searched for relevant literature. Peer-reviewed studies in English were included if they focussed mainly on home cooking, and presented post 19 th century observational or qualitative data on participants from high/very high human development index countries. Interventional study designs, which have previously been reviewed, were excluded. Themes were summarised using narrative synthesis. From 13,341 unique records, 38 studies - primarily cross-sectional in design - met the inclusion criteria. A conceptual model was developed, mapping determinants of home cooking to layers of influence including non-modifiable, individual, community and cultural factors. Key determinants included female gender, greater time availability and employment, close personal relationships, and culture and ethnic background. Putative outcomes were mostly at an individual level and focused on potential dietary benefits. Findings show that determinants of home cooking are more complex than simply possessing cooking skills, and that potential positive associations between cooking, diet and health require further confirmation. Current evidence is limited by reliance on cross-sectional studies and authors' conceptualisation of determinants and outcomes. Crown Copyright © 2017. Published by Elsevier Ltd. All rights reserved.

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

A Non-destructive and Continuous Measurement of Gelatinization of Rice in Rice Cooking Process

OpenAIRE

Hagura, Yoshio; Suzuki, Kanichi

2002-01-01

A non-destructive and continuous method to measure gelatinization of rice samples in a rice-water system during rice cooking process was examined. An aluminum pot and a lid of a rice cooker were used as two electrode plates, and changes in dielectric properties (capacitance : C, and dielectric dissipation factor : tan δ) of the samples in the rice cooking process were measured by a capacitance meter. Differential scanning calorimetry (DSC) was used to measure gelatinization enthalpy and to de...

Comparison of vitamin losses in vegetables due to various cooking methods.

Science.gov (United States)

Rumm-Kreuter, D; Demmel, I

1990-01-01

Preparing vegetables with heat the contents of their constituents will change to a various extent. Particularly the water-soluble and the heat-sensitive vitamins are affected. At an early stage the vitamin C losses were investigated, because of vitamin C's indicating function for oxidation and leaching-out processes (1, 2, 7, 11-13, 15, 17). The degree of vitamin losses is influenced by various factors, for example the type of food, variety of vegetables, the way of cutting, preparation, duration and method of cooking. The influence of the various cooking methods with regard to the losses of certain water-soluble vitamins will be discussed.

Synthesis of Green Diesel From Waste Cooking Oil Through Hydrodeoxygenation Technology With NiMo/γ-Al2O3 Catalysts

Directory of Open Access Journals (Sweden)

Heriyanto Heri

2018-01-01

Full Text Available Hydrodeoxygenation (HDO of waste cooking oil (WCO and trapped grease over sulfide catalysts was examined to produce high quality transportation fuel from low-grade resources. The hydrodeoxygenation of waste cooking oils was carried out in a high pressure of 30 and 60 bar and high temperature of 300 – 400 °C in a batch reactor autoclave. NiMo/γ-Al2O3 catalyst was prepared and for the first time tested in hydroprocessing of waste cooking oil. The content of NiMo/γ-Al2O3 in each catalyst was about wCo 5 wt.%. A maximum of 77,97 % green diesel yield was achieved at nearly complete conversion of waste cooking oil using NiMo/γ-Al2O3 at temperature of 400°C, pressure 60 bar and 4 hours of reaction time. The oxygen content was decreased from 14,25 wt.% to 13,35 wt.%, at temperature of 400°C, pressure of 30 bar and 1 hour of reaction time. The Hydrodeoxygenation process was much influenced by temperature, pressure, and time.

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

MODELING POLLINATION FACTORS THAT INFLUENCE ALFALFA SEED YIELD IN NORTH-CENTRAL NEVADA

OpenAIRE

BREAZEALE, Don; FERNANDEZ, George; NARAYANAN, Rangesan

2008-01-01

The relative importance of both environmental and management factors on alfalfa seed yield was investigated on North–Central Nevada farms. Multiple linear regression models using 2002-2003 data revealed that cumulative tripped fl owers increased seed yield in both years. Field location does not appear to make a difference in the observed variation in tripped fl ower production. The results suggest that seed yield can be increased by (a) by placing bee shelters closer and (b) cultural practice...

Biodiesel Production Using Waste Cooking Oil and Ethanol for Alkaline Catalysis

OpenAIRE

Bulla Pereira, Edwin A.; Sierra, Fabio E.; Guerrero, Carlos A.

2014-01-01

This work presents a study of the results of the project “Design of a Biodiesel Production Process Based on Cooking Oils at the Universidad Nacional de Colombia” (“Diseño de un proceso de producción de biodiesel a partir de aceites de fritura de la Universidad Nacional de Colombia”) carried out in 2013. Refined vegetable oils are the most commonly used to produce biodiesel fuels; however, used fried oils (auf from the Spanish acronym) make for a product with quality, yield and environmental b...

THERMAL POWER LOSS COMPENSATION IN THE PRODUCTION OF COOKED AND DRIED GRAINS WITH HEAT PUMPS USING

Directory of Open Access Journals (Sweden)

S. A. Shevtsov

2015-01-01

Full Text Available Using scientificand practical experience and analysis of recent innovative activity on modernization of food concentrates production, a new variant of the energy-efficient processing of cereal crops using superheated steam and direct involvement in the cooking and drying process waste energy using the vapor compression heat pump was suggested. A method for production of cereal concentrates, which is realized using microprocessor control of technological parameters. According to the information on the processes of cereals washing, cooking, drying and cooling microprocessor provides regime parameters control under the restrictions due to both yield of cooked and dried cereal of high quality and economic feasibility. At the same time the amount of moisture is continuously determined in the recirculation loop formed by the evaporation from the cereals in the drying process. To implement the proposed method of cooked and dried cereals production it is offered to use refrigerationand compressor unit operating in a heat pump mode. The refrigerant to be used is khladon 12V1 CF2ClBr with a boiling point in the evaporator of 4°C and the condensing temperature of 153.7 °C. The use of the heat pump in the heat supply system of cooked and dried cereals production instead of electric heaters will reduce power costs by 1.72 times. The proposed method for the production and control of technological parameters in the field of the product acceptable technological properties will provide high quality cooked and dried cereals; an increase in thermal efficiency by making full use of the waste heat of superheated steam; the reduction of specific energy consumption by 25-30 %; the creation of waste-free and environmentally friendly technologies for cereal production.

Orange peel flour effect on physicochemical, textural and sensory properties of cooked sausages

Directory of Open Access Journals (Sweden)

Sonia Hernandez Garcia

2010-06-01

Full Text Available Orange peel flours as a source of fiber, protein, and flavonoids as antioxidants was added to meat batters in order to improve nutritional quality and physicochemical, textural and sensory properties. Orange peel flour in meat batters improved yield and reduced expressible moisture. Hardness in orange peel flour samples was higher, but less resilient and cohesive. Warner-Bratzler shear force was not different between control (no orange peel flour and samples with this functional ingredient. A no trained panel determinate that there was no difference between control and orange peel flour added sausages at a 5% (w/w level. In this view, orange peel flour can be employed to improve yield and texture of cooked meat products.

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...

Primary yield and multitranche structure in securitization issues: Explicative factors. A review

Directory of Open Access Journals (Sweden)

Miguel Á. Peña-Cerezo

2016-09-01

Full Text Available The reasons for the strong rise in the securitization phenomenon up until the start of the “subprime crisis” need to be analysed. According to many authors, they mainly stem from its offering the possibility of generating fixed yield securities with the highest rating and a low risk premium, thanks to the issues being structured in differentiated bond series, so that certain series absorb most of the risk, thus facilitating the safer or “senior” tranches having a higher rating. Accordingly, this paper reviews the literature on the factors underlying the generation of differentiated tranches in this type of issues and regarding the determining factors of the yield offered by securitization issues. It concludes that the search for more complete markets, along with the reducing of problems associated to the moral hazard, are the main reasons for the multi-tranche structuring. And given the strong influence of the number of tranches on the yield offered by the issues, the paper likewise concludes that the multitranche structures has been an efficient tool to place securitization issues with more competitive yields.

Association between cooking oil fume exposure and lung cancer among Chinese nonsmoking women: a meta-analysis

Directory of Open Access Journals (Sweden)

Xue Y

2016-05-01

Full Text Available Yingbo Xue, Ying Jiang, Shan Jin, Yong Li Department of Oncology, Guizhou Provincial People’s Hospital, Guiyang, Guizhou, People’s Republic of China Abstract: Lung cancer has been the main cause of cancer death around the world. Cigarette smoking has been identified as a risk factor for lung cancer in males. However, the etiological factors in nonsmoking women remain elusive. A meta-analysis was conducted to evaluate the relationship between cooking oil fume exposure and lung cancer among Chinese nonsmoking women. Thirteen articles containing three population-based case–control and ten hospital-based case–control studies were included in this meta-analysis. These studies with a total of 3,596 lung cancer women and 6,082 healthy controls were analyzed by RevMan 5.3. Fixed effects model or random effects model was used to obtain pooled estimates of risk ratio. The risk ratios with a 95% CI were 1.74 (95% CI =1.57–1.94 and 2.11 (95% CI =1.54–2.89, respectively. Cooking oil fume exposure as well as not using a kitchen ventilator when cooking was significantly associated with lung cancer among nonsmoking women (Z=10.07, P<0.00001; Z=4.65, P<0.00001. Cooking oil fume exposure, especially lacking a fume extractor, may increase the risk of lung cancer among Chinese nonsmoking women. Keywords: cooking oil fume exposure, lung cancer, meta-analysis, nonsmoking women 

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.

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.

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

Source apportionment of air pollution exposures of rural Chinese women cooking with biomass fuels

Science.gov (United States)

Huang, Wei; Baumgartner, Jill; Zhang, Yuanxun; Wang, Yuqin; Schauer, James J.

2015-03-01

Particulate matter (PM) from different sources may differentially affect human health. Few studies have assessed the main sources of personal exposure to PM and their contributions among residents of developing countries, where pollution sources differ from those in higher-income settings. 116 daily (24-h) personal PM2.5 exposure samples were collected among 81 women cooking with biomass fuels in two villages in rural Yunnan, China. The PM samples were analyzed for mass and chemical composition, including water-soluble organic carbon (WSOC), black carbon (BC), and molecular markers. We found black carbon, n-alkanes and levoglucosan dominated the most abundant fractions of the total measured species and average personal PM2.5 exposure was higher in winter than that in summer in both villages. The composition data were then analyzed using a positive matrix factorization (PMF) receptor model to identify the main PM emission sources contributing to women's exposures and to assess their spatial (between villages) and seasonal variation in our study setting. The 6-factor solution provided reasonably stable profiles and was selected for further analysis. Our results show that rural Chinese women cooking with biomass fuels are exposed to a variety of sources. The identified factors include wood combustion (41.1%), a cooking source (35.6%), a mobile source (12.6%), plant waxes (6.7%), pyrolysis combustion (3.0%), and secondary organic aerosols (SOA; 1.0%). The mean source contributions of the mobile source, cooking source, and wood combustion factor to PM2.5 exposure were significantly different between women living in the two study villages, whereas the mean SOA, wood combustion, and plant waxes factors differed seasonally. There was no relationship between source contributions and questionnaire-based measurements of source-specific exposures, implying that the impacts of source contributions on exposure are affected by complex spatial, temporal and behavioral patterns

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.

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.

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.

Quinoa Starch Characteristics and Their Correlations with the Texture Profile Analysis (TPA) of Cooked Quinoa.

Science.gov (United States)

Wu, Geyang; Morris, Craig F; Murphy, Kevin M

2017-10-01

Starch characteristics significantly influence the functionality and end-use quality of cereals and pseudo-cereals. This study examined the composition and properties of starch from 11 pure varieties and 2 commercial samples of quinoa in relationship to the texture of cooked quinoa. Nearly all starch properties and characteristics differed among these samples. Results showed that total starch content of seeds ranged from 53.2 to 75.1 g/100 g apparent amylose content ranged from 2.7% to 16.9%; total amylose ranged from 4.7% to 17.3%; and the degree of amylose-lipid complex ranged from 3.4% to 43.3%. Amylose leaching ranged from 31 mg/100 g starch in "Japanese Strain" to 862 mg/100 g starch in "49ALC." "Japanese Strain" starch also exhibited the highest water solubility (4.5%) and the lowest swelling power (17). α-Amylase activity in "1ESP," "Col.#6197," "Japanese Strain," "QQ63," "Yellow Commercial," and "Red Commercial" (0.03 to 0.09 CU) were significantly lower than the levels of the other quinoa samples (0.20 to 1.16 CU). Additionally, gel texture, thermal properties, and pasting properties of quinoa starches were investigated. Lastly, correlation analysis showed that the quinoa samples with higher amylose content tended to yield harder, stickier, more cohesive, more gummy, and more chewy texture after cooking. A higher degree of amylose-lipid complex and amylose leaching were associated with softer and less chewy cooked quinoa TPA texture. Higher starch enthalpy correlated with firmer, more adhesive, more cohesive, and chewier texture. In sum, starch plays a significant role in the texture of cooked quinoa. The research determined starch characteristics among a diverse set of pure quinoa varieties and commercial samples, and identified the relationships between starch properties and cooked quinoa texture. The results can help breeders and food manufacturers to understand better the relationships among quinoa starch characteristics, cooked quinoa texture, and

Alternative Fuels Data Center: Recycled Cooking Oil Powers Biodiesel

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

Development and Performance Evaluation of Charcoal-Fired Cooking Stoves

International Nuclear Information System (INIS)

Ndirika, V. I. O.

2002-01-01

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

A bioassay approach for determining the effect of cooking on fumonisin toxicity

Science.gov (United States)

Fumonisins are considered potential risk factors for cancer and congenital malformations known as neural tube defects (NTD) in populations that consume maize as a diet staple. Cooking variably reduces fumonisin concentrations. However, fumonisin concentrations and potential toxicity of foods might b...

Grain sorghum stillage recycling: Effect on ethanol yield and stillage quality.

Science.gov (United States)

Egg, R P; Sweeten, J M; Coble, C G

1985-12-01

Stillage obtained from ethanol production of grain sorghum was separated into two fractions: thin stillage and wet solids. A portion of the thin stillage was recycled as cooking water in subsequent fermentation runs using both bench- and full-scale ethanol production plants. When thin stillage replaced 50-75% of the cooking water, large increases occurred in solids content, COD, and EC of the resulting thin stillage. It was found that while the volume of thin stillage requiring treatment or disposal was reduced, there was little reduction in the total pollutant load. Stillage rcycling had little effect on the quality of the stillage wet solids fraction. At the high levels of stillage recycle used, ethanol yield was reduced after three to five runs of consecutive recycling.

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.

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

Science.gov (United States)

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

2014-05-01

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

TEXTURE OF COOKED SPELT WHEAT NOODLES

Directory of Open Access Journals (Sweden)

Magdaléna Lacko - Bartošová

2013-02-01

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

The development and validation of measures to assess cooking skills and food skills.

Science.gov (United States)

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

2017-09-02

With the increase use of convenience food and eating outside the home environment being linked to the obesity epidemic, the need to assess and monitor individuals cooking and food skills is key to help intervene where necessary to promote the usage of these skills. Therefore, this research aimed to develop and validate a measure for cooking skills and one for food skills, that are clearly described, relatable, user-friendly, suitable for different types of studies, and applicable across all sociodemographic levels. Two measures were developed in light of the literature and expert opinion and piloted for clarity and ease of use. Following this, four studies were undertaken across different cohorts (including a sample of students, both 'Food preparation novices' and 'Experienced food preparers', and a nationally representative sample) to assess temporal stability, psychometrics, internal consistency reliability and construct validity of both measures. Analysis included T-tests, Pearson's correlations, factor analysis, and Cronbach's alphas, with a significance level of 0.05. Both measures were found to have a significant level of temporal stability (P cooking skills confidence measure ranged from 0.78 to 0.93 across all cohorts. The food skills confidence measure's Cronbach's alpha's ranged from 0.85 to 0.94. The two measures also showed a high discriminate validity as there were significant differences (P cooking skills confidence and P cooking skills confidence measure and the food skills confidence measure have been shown to have a very satisfactory reliability, validity and are consistent over time. Their user-friendly applicability make both measures highly suitable for large scale cross-sectional, longitudinal and intervention studies to assess or monitor cooking and food skills levels and confidence.

Estimation of loss of 40K during different cooking procedures of rice

International Nuclear Information System (INIS)

Aparna, K.R.; Karunakara, N.; Selvi, B.S.; Joshi, R.M.; Ravi, P.M.

2008-01-01

The present regulations on toxic element intake is based on the assumption that 100% of the toxin present in raw materials such as cereals, pulses and vegetables are taken up by human being through ingestion. This is not realistic because of the fact that many of the toxic materials are lost during various cooking processes such as washing, peeling, etc. In order to take into account the loss of radionuclide during cooking, some of the regulatory agencies use Retention Factors (F r ) and Processing Efficiencies (P e ) for impact assessment. In Karnataka, rice is the major dietary item and the cooking procedure varies from place to place. This paper presents the results of estimation of F r and P e for two types of cooking procedures of raw rice and boiled rice commonly used in Karnataka. 40 K is used as tracer in the present study because of its natural abundance, easy detection by gamma ray spectrometry and chemical resemblance with 137 Cs. The concentration of 40 K in raw and processed food was estimated by gamma ray spectrometry using an HPGe detector and F r and P e were estimated. The value of F r ranges from 0.6 to 0.85 and 0.41 to 0.72 for raw rice and boiled rice respectively. Similarly, the values of P e vary from 0.9 to 1 for both types of rice. In the absence of site-specific data for 137 Cs, this data can be used for calculation of 137 Cs in cooked rice during accidental conditions of nuclear installations. (author)

Professional cooking: new approaches; Restauration professionnelle: nouvelles approches

Energy Technology Data Exchange (ETDEWEB)

NONE

2004-07-01

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

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

Science.gov (United States)

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

2017-09-01

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

Selected nutrient contents, fatty acid composition, including conjugated linoleic acid, and retention values in separable lean from lamb rib loins as affected by external fat and cooking method.

Science.gov (United States)

Badiani, Anna; Montellato, Lara; Bochicchio, Davide; Anfossi, Paola; Zanardi, Emanuela; Maranesi, Magda

2004-08-11

Proximate composition and fatty acid profile, conjugated linoleic acid (CLA) isomers included, were determined in separable lean of raw and cooked lamb rib loins. The cooking methods compared, which were also investigated for cooking yields and true nutrient retention values, were dry heating of fat-on cuts and moist heating of fat-off cuts; the latter method was tested as a sort of dietetic approach against the more traditional former type. With significantly (P cooking losses, dry heating of fat-on rib-loins produced slightly (although only rarely significantly) higher retention values for all of the nutrients considered, including CLA isomers. On the basis of the retention values obtained, both techniques led to a minimum migration of lipids into the separable lean, which was higher (P cooking of the class of CLA isomers (including that of the nutritionally most important isomer cis-9,trans-11) was more similar to that of the monounsaturated than the polyunsaturated fatty acids.

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

Science.gov (United States)

Glass, Roy L.

1999-01-01

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

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.

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

Energy Technology Data Exchange (ETDEWEB)

Dutta, Anindita, E-mail: anidu14@gmail.com [College of Environmental Sciences and Engineering, Peking University, Beijing (China); Department of Experimental Hematology, Chittaranjan National Cancer Institute, 37, S.P. Mukherjee Road, Kolkata-700 026 (India); Ray, Manas Ranjan; Banerjee, Anirban [Department of Experimental Hematology, Chittaranjan National Cancer Institute, 37, S.P. Mukherjee Road, Kolkata-700 026 (India)

2012-06-15

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{sub 10} and PM{sub 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{sub 10} and PM{sub 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

Biodiesel fuel production from waste cooking oil using radiation-grafted fibrous catalysts

Science.gov (United States)

Ueki, Yuji; Saiki, Seiichi; Hoshina, Hiroyuki; Seko, Noriaki

2018-02-01

Waste cooking oil, which can be used as a raw material for biodiesel fuel (BDF), contains two kinds of oil components: triglycerides (TGs) and free fatty acids (FFAs). Therefore, both alkaline-type and acid-type catalysts are needed to produce BDF from waste cooking oil. In this study, an alkaline-type grafted fibrous catalyst bearing OH- ions was synthesized by radiation-induced emulsion grafting of 4-chloromethylstyrene onto a polyethylene-coated polypropylene (PE/PP) nonwoven fabric, amination with trimethylamine, and further treatment with NaOH. Furthermore, an acid-type catalyst bearing H+ ions was synthesized by radiation-induced emulsion grafting of ethyl p-styrenesulfonate onto a PE/PP nonwoven fabric, saponification with NaOH, and protonation with HNO3. The OH- and H+ densities of the grafted fibrous catalysts were controlled by the grafting yield. The maximum OH- and H+ densities of the catalysts were 3.6 mmol-OH-/g-catalyst and 3.4 mmol-H+/g-catalyst, respectively. The performances of the catalysts were evaluated in the batchwise transesterification of TGs and ethanol, and the batchwise esterification of FFAs and ethanol. In both cases, TGs and FFAs were gradually converted into BDF. The mixed oil and four actual waste cooking oils, which contained both TGs and FFAs, were completely converted into BDF by sequential catalytic reactions with the acid-type grafted fibrous catalyst and then the alkaline-type grafted fibrous catalyst.

46 CFR 169.685 - Electric heating and cooking equipment.

Science.gov (United States)

2010-10-01

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

PM2.5 in Dutch dwellings due to cooking

NARCIS (Netherlands)

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

2016-01-01

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

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...

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.

Market Barriers to Clean Cooking Fuels in Sub-Saharan Africa: A Review of Literature

Energy Technology Data Exchange (ETDEWEB)

Schlag, Nicolai; Zuzarte, Fiona

2008-04-15

In the developing nations of sub-Saharan Africa, providing households with modern energy services is a critical step towards development. A large majority of households in the region rely on traditional biomass fuels for cooking, which represent a significant proportion of energy used in the domestic setting. The disadvantages of these fuels are many: they are inefficient energy carriers and their heat is difficult to control; they produce dangerous emissions; and their current rate of extraction is not sustainable for forests. Transition to clean cooking fuels such as liquefied petroleum gas (LPG) or ethanol would resolve many of these issues as they do not produce dangerous particulate emissions, and are commercially viable, offering a number of socio-economic advantages over traditional options. Despite the benefits of fuel switching, clean cooking fuels are rarely used in households in sub-Saharan Africa. Their failure to attain widespread use can be attributed to a number of market barriers. One of the major issues is cost: clean cooking fuels are prohibitively expensive for many households, and the high price of compatible stoves further discourages their use. Besides the expense, many consumers are hesitant to adopt the new technology, reflecting the lack of public awareness of the relevant issues. At the same time, Africa's underdeveloped infrastructure prevents these fuels from being made available in many local marketplaces. To date, this combination of factors has largely stifled the transition to clean cooking fuels. National governments can adopt a number of strategies to address these issues. The creation of clean cooking-fuel initiatives at the national level would be an important first step, after which governments can begin to address the issues more effectively. The introduction of relevant financial instruments would help to tackle the economic barriers to clean cooking fuels, and public outreach and education could overcome socio

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

Science.gov (United States)

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

2012-06-01

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

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

Science.gov (United States)

Zahr, Rola; Sibeko, Lindiwe

2017-03-01

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

Biodiesel synthesis using chicken manure biochar and waste cooking oil.

Science.gov (United States)

Jung, Jong-Min; Lee, Sang-Ryong; Lee, Jechan; Lee, Taewoo; Tsang, Daniel C W; Kwon, Eilhann E

2017-11-01

This study laid an emphasis on the possible employment of biochar generated from pyrolysis of chicken manure to establish a green platform for producing biodiesel. To this end, the pseudo-catalytic transesterification reaction using chicken manure biochar and waste cooking oil was investigated. Compared with a commercial porous material (SiO 2 ), chicken manure biochar generated from 350°C showed better performance, resulting in 95.6% of the FAME yield at 350°C. The Ca species in chicken manure biochar imparted strong catalytic capability by providing the basicity for transesterification. The identified catalytic effect also led to the thermal cracking of unsaturated FAMEs, which decreased the overall FAME yield. For example, 40-60% of converted FAMEs were thermally degraded. To avoid undesirable thermal cracking arising from the high content of the Ca species in chicken manure biochar, the fabrication of chicken manure biochar at temperatures ≥350°C was highly recommended. Copyright © 2017 Elsevier Ltd. All rights reserved.

Positive Impacts of a Vegetable Cooking Skills Program among Low-Income Parents and Children.

Science.gov (United States)

Overcash, Francine; Ritter, Allison; Mann, Traci; Mykerezi, Elton; Redden, Joseph; Rendahl, Aaron; Vickers, Zata; Reicks, Marla

2017-12-12

To evaluate the impact of a vegetable-focused cooking skills and nutrition program on parent and child psychosocial measures, vegetable liking, variety, and home availability. Baseline and postcourse surveys collected 1-week after the course. Low-income communities in Minneapolis-St Paul. Parent-child dyads (n = 89; one third each Hispanic, African American, and white) with complete pre-post course data; flyer and e-mail recruitment. Six 2-hour-weekly sessions including demonstration, food preparation, nutrition education lessons, and a meal. Parental cooking confidence and barriers, food preparation/resource management, child self-efficacy and cooking attitudes, vegetable liking, vegetable variety, and vegetable home availability. Pre-post changes analyzed with paired t test or Wilcoxon signed-rank tests. Results were significant at P cooking confidence (4.0 to 4.4/5.0), healthy food preparation (3.6 to 3.9/5.0), child self-efficacy (14.8 to 12.4; lower score = greater self-efficacy), parent liking of vegetables used in the course (7.8 to 8.1/10.0), vegetable variety (30 to 32/37 for parent, 22 to 24/37 for child), and home vegetable availability (16 to 18/35) (all P cooking and nutrition program for parents and children showed improvements in psychosocial factors, vegetable liking, variety, and home availability. Copyright © 2017 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

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.

Effect of different home-cooking methods on the bioaccessibility of zinc and iron in conventionally bred cowpea (Vigna unguiculata L. Walp) consumed in Brazil.

Science.gov (United States)

Pereira, Elenilda J; Carvalho, Lucia M J; Dellamora-Ortiz, Gisela M; Cardoso, Flávio S N; Carvalho, José L V

2016-01-01

The cowpea (Vigna unguiculata L. Wap.) is an excellent source of iron and zinc. However, iron from plant sources is poorly absorbed compared with iron from animal sources. The objective of this study was to evaluate iron and zinc bioaccessibility in cowpea cultivars after processing. Zinc and iron bioaccessibilities in cowpea samples were determined based on an in vitro method involving simulated gastrointestinal digestion with suitable modifications. When water-soaked beans were cooked in a regular pan, the highest percentage of bioaccessible iron obtained was 8.92%, whereas when they were cooked in a pressure cooker without previous soaking, the highest percentage was 44.33%. Also, the percentage of bioaccessible zinc was 52.78% when they were cooked in a regular pan without prior soaking. Higher percentages of bioaccessible iron were found when cooking was done in a pressure cooker compared with regular pan cooking. In all cultivars, cooking of cowpea beans in both pressure cooker and in a regular pan yielded higher percentages of bioaccessible zinc compared with availability of bioaccessible iron. Iron bioaccessibility values suggest that cooking in a regular pan did not have a good effect on iron availability, since the percentage of bioaccessible iron was lower than that of zinc. The determination of iron and zinc bioaccessibility makes it possible to find out the actual percentage of absorption of such minerals and allows the development of efficient strategies for low-income groups to access foods with high levels of these micronutrients.

Pediatric scalds: do cooking-related burns have a higher injury burden?

Science.gov (United States)

Bachier, Marielena; Hammond, Sarah E; Williams, Regan; Jancelewicz, Timothy; Feliz, Alexander

2015-11-01

Pediatric scald burns result in frequent emergency room visits and hospitalizations. We investigated whether cooking-related burns produce greater morbidity requiring more extensive care than noncooking burns. We performed a 6-y review at our free-standing children's hospital. Children aged cooking versus noncooking burns. The Mann-Whitney U test, a chi-square test, and the negative binomial were used to compare continuous, categorical, and count data between groups. Bivariate analysis was performed to identify risk factors among patients with adverse outcomes. We identified 308 patients; 262 (85%) cooking and 46 (15%) noncooking burns. Most patients were African-American males, with public insurance, and a median age of 2 y. Cooking burns preferentially occurred over the head, neck, and upper body; noncooking burns were distributed over the lower body (P  0.11). In subgroup analysis, semisolid and grease burns resulted in increased rates of wound contractures and/or limited mobility when compared with noncooking burns (P = 0.05 and P = 0.008, respectively). Patients with complications were more likely to have third degree burns and required more consults, longer hospitalization, and more surgical debridements and clinic visits. Most accidental scald burns occurred in young children during food preparation. Greater long-term morbidity was found in patients with semisolid and grease burns. This subset of children has a higher injury burden and requires extensive care in the acute and long-term setting. Copyright © 2015 Elsevier Inc. All rights reserved.

7 CFR 58.728 - Cooking the batch.

Science.gov (United States)

2010-01-01

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

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

Science.gov (United States)

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

2016-11-01

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

On the calibration strategies of the Johnson–Cook strength model: Discussion and applications to experimental data

International Nuclear Information System (INIS)

Gambirasio, Luca; Rizzi, Egidio

2014-01-01

The present paper aims at assessing the various procedures adoptable for calibrating the parameters of the so-called Johnson–Cook strength model, expressing the deviatoric behavior of elastoplastic materials, with particular reference to the description of High Strain Rate (HSR) phenomena. The procedures rely on input experimental data corresponding to a set of hardening functions recorded at different equivalent plastic strain rates and temperatures. After a brief review of the main characteristics of the Johnson–Cook strength model, five different calibration strategies are framed and widely described. The assessment is implemented through a systematic application of each calibration strategy to three different real material cases, i.e. a DH-36 structural steel, a commercially pure niobium and an AL-6XN stainless steel. Experimental data available in the literature are considered. Results are presented in terms of plots showing the predicted Johnson–Cook hardening functions against the experimental trends, together with tables describing the fitting problematics which arise in each case, by assessing both lower yield stress and overall plastic flow introduced errors. The consequences determined by each calibration approach are then carefully compared and evaluated. A discussion on the positive and negative aspects of each strategy is presented and some suggestions on how to choose the best calibration approach are outlined, by considering the available experimental data and the objectives of the following modeling process. The proposed considerations should provide a useful guideline in the process of determining the best Johnson–Cook parameters in each specific situation in which the model is going to be adopted. A last section introduces some considerations about the calibration of the Johnson–Cook strength model through experimental data different from those consisting in a set of hardening functions relative to different equivalent plastic strain

Effect of cooking on radionuclide concentrations in waterfowl tissues

International Nuclear Information System (INIS)

Halford, D.K.

1983-01-01

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

THE YIELD OF DNA IN THERMAL TERATED DEER MEAT

Directory of Open Access Journals (Sweden)

Jozef Golian

2011-07-01

Full Text Available Residuals of DNA are one of the most important factors for detection, traceability and reverse authentication of deer meat. In this project we isolated DNA from deer processed meat and analysed by electrophoresis. Goal of the study was compute ratio between raw meat and several heat processed deer meat. Samples were prepared by five heat treatment techniques (pan roasted with temperature 180-240°C, fried with 156°C, braised with temperature 100-150°C, boiled in 100.2°C water and autoclaved in different time intervals. The highest amount of residual DNA 1927ng was obtained with two hours boiled sample. The lowest value 89.89ng was obtained with one hour braised sample. In technological adjustments highest amount of DNA and 1927ng, so the total yield of 192.7ng.-l was observed in the sample we cooked for two hours at boiling temperature.   doi:10.5219/153 

[Effect of freezing and cooking on the texture and electrophoretic pattern of the proteins of octopus arms (Octopus vulgaris)].

Science.gov (United States)

Reyes, Genara; Nirchio, Mauro; Bello, Rafael; Borderías, Javier

2014-09-01

Texture is the most valuable feature in cephalopods. Factors that mainly affect the texture of octopus are: freezing, scalding and cooking. The aim of this study was to assess the effect of freezing, scalding and length of cooking time on the texture and electrophoretic pattern of proteins of octopus arms. Octopuses were trapped near Margarita Island and carried with ice to the laboratory where they were packed and subjected to: a) freezing at -27 degrees C or at -20 degrees C b) scalding c) cooking for 25 min, 35 min or 45 min. Shear force was determined by Kramer cell on strips of octopus arms. SDS-PAGE was done according to the Laemmli method with 12% polyacrilamide gels. A sensory evaluation of the preference of texture was carried out using a hedonic scale of 7-points and a non-trained panel. Octopus texture was not affected by freezing temperature or scalding. Frozen octopus was softer after cooking than fresh. The longer the cooking time was, the softer the octopus was. Myosin heavy chain (MHC) was not significantly affected by scalding or cooking; however large aggregates heavier than MHC, new bands and loss of resolution of the bands appeared. Myosin and paramyosin bands were more affected by freezing prior to cooking.

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...

Energy access and transition to cleaner cooking fuels and technologies in Sri Lanka: Issues and policy limitations

International Nuclear Information System (INIS)

Wickramasinghe, Anoja

2011-01-01

Easy energy access is a trigger for human, social, and economic development. A research project was undertaken in Sri Lanka to broaden the understanding of human dimension of energy access and technologies. A questionnaire survey, covering 2269 households, gathered data on socio-economic contexts and issues influencing a transition towards clean cooking facilities. The findings reveal that the transition is impeded by four factors: the lack of motivation and the pressure for switching over to cleaner facilities, the lack of modern energy technology options, the financial risks, and the lack of financing and other support. The paper describes the delicate two-way interrelation between women earning wages and the transitions to cleaner cooking fuels and technologies. The findings suggest the need for a policy framework involving the stakeholders, financing and standardised technologies. To make a change it is proposed to introduce a national, integrated policy incorporating financing and energy governance. - Highlights: ► Households in Sri Lanka lack access to modern energy technology options for cooking. ► Cooking with fuel wood and residues is the norm in Sri Lanka, particularly in rural households. ► A survey of rural households revealed that most cannot afford to switch to cleaner cooking options. ► Most households have little awareness of the health impacts of biomass cooking. ► Women in regular formal employment are more likely to value cleaner cooking options that save time.

Statistical optimization of biodiesel production from sunflower waste cooking oil using basic heterogeneous biocatalyst prepared from eggshells

Directory of Open Access Journals (Sweden)

Nour Sh. El-Gendy

2015-03-01

Full Text Available A statistical design of experiments DOE was applied to investigate biodiesel fuel BDF production process from sunflower waste cooking oil SWCO using heterogeneous bio-catalyst produced from eggshells ES. It was based on 3 level D-optimal design involving as factors methanol:oil M:O molar ratio, catalyst concentration (wt%, reaction time (min and mixing rate (rpm. Twenty runs were carried out. A predictive linear interaction model has been correlated finding out how significant the effects of these variables are in practice. LINGO software was used to find out the optimum values of the aforementioned variables for enhancing the process. According to the results obtained, the most dominant positive factor influencing the response variable (% BDF yield was M:O molar ratio followed by catalyst concentration (wt% and mixing rate in a decreasing order while the reaction time showed to have a negative effect on the yield. The maximum BDF yield (98.8% and 97.5%, predicted and experimental, respectively was obtained at M:O 6:1 M ratio, catalyst concentration 3 wt%, reaction time 30 min, mixing rate 350 rpm and 60 °C. Also response surface methodology RSM has been applied to study the interactive effects of independent variables on BDF yield. It was found that, the interaction between M:O and catalyst concentration (wt% has more significant effect than interaction between other variables. The activity of the produced bio-catalyst was comparable to that of chemical CaO and immobilized enzyme Novozym 435. All the physicochemical characteristics of the produced BDF using the prepared bio-catalyst and its blends with petro-diesel fuel PDF are completely acceptable and meet most of the required standard specifications.

Effect of cooking at home on the levels of eight phthalates in foods.

Science.gov (United States)

Fierens, T; Vanermen, G; Van Holderbeke, M; De Henauw, S; Sioen, I

2012-12-01

Food products can be contaminated with toxic compounds via the environment. Another possibility of food contamination is that toxicants are generated in foods or that chemicals migrate from food contact materials into foods during processing. In this study, the effect of cooking at home on the levels of phthalates - world's most used group of plasticisers - in various food types (starchy products, vegetables and meat and fish) was examined. Eight compounds were considered, namely dimethyl phthalate (DMP), diethyl phthalate (DEP), diisobutyl phthalate (DiBP), di-n-butyl phthalate (DnBP), benzylbutyl phthalate (BBP), di(2-ethylhexyl) phthalate (DEHP), dicyclohexyl phthalate (DCHP) and di-n-octyl phthalate (DnOP). Food products were analysed before as well as after cooking (boiling, steaming, (deep-)frying or grilling). In general, phthalate concentrations in foods declined after cooking, except in vegetables, where almost no effect was seen. Several factors influenced the degree of this decline (e.g. weight difference, fat uptake, etc.). Of all phthalates, DEHP, DiBP and BBP were affected the most. In conclusion, cooking at home definitely affected phthalate concentrations in foods and thus needs to be considered in order to correctly assess humans' dietary exposure to these contaminants. Copyright © 2012 Elsevier Ltd. All rights reserved.

[Comparative analysis between origin of cooked traditional Chinese medicine powder and modern formula granules].

Science.gov (United States)

Li, Rui; Zhai, Hua-Qiang; Tian, Wei-Lan; Hou, Ji-Ru; Jin, Shi-Yuan; Wang, Yong-Yan

2016-03-01

In this study, the origin and causes of cooked traditional Chinese medicine powder were reviewed, and a comprehensive analysis was made for the time background of modern traditional Chinese medicine formula granules and the future development trend, in order to provide reference for application and promotion of traditional Chinese medicine formula granules. By reference to ancient medical books of previous dynasties, a system review was conducted for infancy, formation, maturity and transition of cooked traditional Chinese medicine powder, and a comprehensive analysis was made for the six factors of cooked traditional Chinese medicine powder's maturity in the Song Dynasty. Efforts were made to collect domestic and foreign research literatures of modern formula granules, understand the detailed development, and conduct an objective analysis of the current clinical application of modern formula granules. According to the comparative analysis for the application characteristics of cooked traditional Chinese medicine powder and modern formula granules, ①the popularity of cooked traditional Chinese medicine powder in the Song Dynasty has six factors: soaring numbers of medical students and medical practitioners, high medical expenses due to huge army, rapid population growth, frequent epidemics and increasing diseases, and insufficient finances of central and local governments. ②On the basis of clinical application characteristics of traditional Chinese medicine formula granules, traditional Chinese medicine formula granules contain extracted and concentrated effective components, which guarantee the curative effect, meet modern people's demands for "quick, simple and convenience" traditional Chinese medicine decoctions, show a relatively high cost performance; however, formula granules are restricted by their varieties and lack unified quality control standards, and single-extract formula granules have not synergy and attenuation effects of combined traditional

Clean Cook Stove Technology for Artisanal Palm Oil Clarification and Biochar Production in Ghana

DEFF Research Database (Denmark)

Dorvlo, Selorm Y.; Addo, Ahmad; Abenney-Mickson, Stephen

the palm fruits) and simultaneously produce heat and biochar. The adopted design procedure was iterative and eight preliminary tests were conducted; each an improvement of the previous stove tested. The best stove configuration was adopted for the design calculations and the final stove fabricated...... with a biochar yield of 5%. A maximum CO emission of 5 ppm was measured. The study showed that the palm oil clarification process with the designed cook stove provided a smokeless work environment, heat and biochar....

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 ...

Factors affecting the water holding capacity of red meat products: a review of recent research advances.

Science.gov (United States)

Cheng, Qiaofen; Sun, Da-Wen

2008-02-01

The water holding capacity of meat products is a very important quality attribute which has an influence on product yield, which in turn has economic implications, but is also important in terms of eating quality. A number of pre-and post-mortem factors influence the water holding capacity (WHC) of meat. During the growth and development of meat animals, genotype and animal diet are important due to their direct influence on muscle characteristics. In the immediate pre-slaughter period, stresses on the animal such as fasting, and different stunning methods are likely to influence meat WHC. In the post-slaughter period chilling, ageing, injecting non-meat ingredients, as well as tumbling have important influences on WHC. Furthermore, cooking and cooling procedures for the final meat products can also affect the WHC of the product, in particular the cooking and the cooling methods, the heating and the cooling rate, the cooking temperature, and the endpoint temperature. This paper provides an overview of recent research on important intrinsic and extrinsic factors that affect the WHC of beef, pork, and lamb products, and reveals explanations and solutions to some of the critical problems related to WHC and product quality.

Perceptions of Improved Biomass and Liquefied Petroleum Gas Stoves in Puno, Peru: Implications for Promoting Sustained and Exclusive Adoption of Clean Cooking Technologies

Directory of Open Access Journals (Sweden)

Jacqueline Hollada

2017-02-01

Full Text Available Many households in low- and middle-income countries cook with inefficient biomass-burning stoves, which cause high levels of household air pollution and threaten long-term health. Although clean stoves and fuels are available, uptake and consistent use has been low. Using observations and in-depth interviews, we assessed the attitudes, preferences, and beliefs about traditional versus liquefied petroleum gas (LPG stoves in rural Puno, Peru. A total of 31 in-depth interviews were conducted with primary cooks and their families, health workers, community leaders, and improved stove contractors. Six in-home observations of meal preparation were also conducted. Six major barriers to consistent use of clean stoves were identified: (1 perceived differences in food taste and nutrition by stove type; (2 cooking niches filled by different stoves; (3 social norms related to cooking practices; (4 safety concerns; (5 comparative costs of using different stoves; and (6 lack of awareness and concern about long-term health risks. These findings suggest that to successfully reduce household air pollution, clean cooking programs and policies must consider the many factors influencing adoption beyond health, such as cost, taste, fears, and cultural traditions. These factors could be incorporated into community-based and national efforts to scale-up sustained and exclusive adoption of clean cooking.

Effects of gamma irradiation and/or cooking on nutritional quality of Faba bean (Vicia faba L.) cultivars seeds

International Nuclear Information System (INIS)

Osman, Asha Mohamed Ali; Babiker, Elfadil E.; Hassan, Amro B.; Osman, Gammaa A.M.; Mohammed, Nagat; Diab, Eiman E.; Rushdi, Mohamed A.H.

2014-01-01

The effect of gamma irradiation (0.5 and 1.0 kGy) and/or cooking on the proximate composition, mineral content, tannin content, phytic acid content and the in vitro protein digestibility (IVPD) of two Sudanese faba bean cultivars (BB7-S1 and SH-S2) was investigated in the present study. The results obtained revealed that gamma irradiation and/or cooking treatments have slight effect in chemical composition and mineral content, while they caused significant (P≤0.05) reduction on tannin content for both cultivars. Cooking of faba bean seeds also insignificantly (P≤0.05) reduced phytic acid content for both cultivars, while irradiation process and/or cooking had fluctuated effect. For both cultivars, irradiation of seeds and/or cooking increased the invitro protein digestibility (IVPD), with maximum value of IVPD (79.97%) obtained for cultivar BB7-S1. The results indicate that the treatments used in this study might improve the nutritive quality of faba bean seed due to reduction in anti-nutritional factors with a concomitant increase in IVPD.(author)

Acid base catalyzed transesterification kinetics of waste cooking oil

Energy Technology Data Exchange (ETDEWEB)

Jain, Siddharth; Sharma, M.P.; Rajvanshi, Shalini [Alternate Hydro Energy Centre, Indian Institute of Technology, Roorkee (India)

2011-01-15

The present study reports the results of kinetics study of acid base catalyzed two step transesterification process of waste cooking oil, carried out at pre-determined optimum temperature of 65 C and 50 C for esterification and transesterification process respectively under the optimum condition of methanol to oil ratio of 3:7 (v/v), catalyst concentration 1%(w/w) for H{sub 2}SO{sub 4} and NaOH and 400 rpm of stirring. The optimum temperature was determined based on the yield of ME at different temperature. Simply, the optimum concentration of H{sub 2}SO{sub 4} and NaOH was determined with respect to ME Yield. The results indicated that both esterification and transesterification reaction are of first order rate reaction with reaction rate constant of 0.0031 min{sup -1} and 0.0078 min{sup -1} respectively showing that the former is a slower process than the later. The maximum yield of 21.50% of ME during esterification and 90.6% from transesterification of pretreated WCO has been obtained. This is the first study of its kind which deals with simplified kinetics of two step acid-base catalyzed transesterification process carried under the above optimum conditions and took about 6 h for complete conversion of TG to ME with least amount of activation energy. Also various parameters related to experiments are optimized with respect to ME yield. (author)

Effect of alternative salt use on broiler breast meat yields, tenderness, flavor, and sodium concentration.

Science.gov (United States)

Broadway, P R; Behrends, J M; Schilling, M W

2011-12-01

Fresh chicken breast fillets were marinated with gourmet-style salts: Himalayan pink salt, Sonoma gourmet salt, sel gus de Guerande, and Bolivian rose salt to evaluate their effects on marination and cook loss yields, tenderness, sensory attributes, and sodium concentration. Fresh chicken breast fillets (48-h postmortem) were vacuum tumbled (137 kPa at 20 rpm for 17 min) in a solution of water, salt, and sodium tripolyphosphate at a level of 20% of the meat weights. Instrumental analyses showed no significant difference (P > 0.05) in meat quality with respect to marination yield, cook yield, or shear-force value. There were also no significant differences (P > 0.05) in sensory descriptors between salt treatments. However, Sonoma gourmet salt showed a tendency (P = 0.0693) to score increased savory note values from panelists, whereas Bolivian rose salt received the lowest score. There were no significant differences (P > 0.05) in sodium concentrations between salt treatments, but numerically, sel gus de Guerande had the lowest sodium concentration, which could be important in producing reduced sodium products. Understanding different salts and sodium concentrations allows the poultry industry to use gourmet salts in products and maintain overall meat quality and flavor.

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...

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.

Bioaccessibility of Pb from ammunition in game meat is affected by cooking treatment.

Science.gov (United States)

Mateo, Rafael; Baos, Ana R; Vidal, Dolors; Camarero, Pablo R; Martinez-Haro, Monica; Taggart, Mark A

2011-01-14

The presence of lead (Pb) ammunition residues in game meat has been widely documented, yet little information exists regarding the bioaccessibility of this Pb contamination. We study how cooking treatment (recipe) can affect Pb bioaccessibility in meat of animals hunted with Pb ammunition. We used an in vitro gastrointestinal simulation to study bioaccessibility. The simulation was applied to meat from red-legged partridge (Alectoris rufa) hunted with Pb shot pellets and cooked using various traditional Spanish game recipes involving wine or vinegar. Total Pb concentrations in the meat were higher in samples with visible Pb ammunition by X-ray (mean±SE: 3.29±1.12 µg/g w.w.) than in samples without this evidence (1.28±0.61 µg/g). The percentage of Pb that was bioaccessible within the simulated intestine phase was far higher in meat cooked with vinegar (6.75%) and wine (4.51%) than in uncooked meat (0.7%). Risk assessment simulations using our results transformed to bioavailability and the Integrated Exposure Uptake Biokinetic model (IEUBK; US EPA) show that the use of wine instead of vinegar in cooking recipes may reduce the percentage of children that would be expected to have >10 µg/dl of Pb in blood from 2.08% to 0.26% when game meat represents 50% of the meat in diet. Lead from ammunition in game meat is more bioaccessible after cooking, especially when using highly acidic recipes. These results are important because existing theoretical models regarding Pb uptake and subsequent risk in humans should take such factors into account.

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...

Yield-increasing additives in kraft pulping: Effect on carbohydrate retention, composition and handsheet properties

Energy Technology Data Exchange (ETDEWEB)

Vaaler, David Andre Grimsoeen

2008-07-01

In this thesis, increased hemicellulose retention during kraft pulping has been studied. The work has been divided into three parts: i) Development of an accessible and reliable method for determination of carbohydrate composition of kraft pulps ii) Investigation of the composition and molecular mass distributions of the carbohydrates in kraft pulps with increased hemicellulose content iii) Investigation of the effect of increased hemicellulose content on the sheet properties of kraft pulps with increased hemicellulose content. A method for carbohydrate determination was developed. In this method, enzymes are used to hydrolyse the pulp into monosaccharides. A relatively mild acid hydrolysis is performed prior to detection on an HPLC with an RI-detector. The pulp is not derivatized and no pre-treatment (mechanical or chemical) is needed to determine the carbohydrate composition using the method developed here. Peak deconvolution software is used to improve the accuracy. Polysulphide and H2S primarily increase the glucomannan yield, which can be boosted by up to 7 % on o.d. wood. However, the cellulose yield is more affected by the cooking time and the maximum yield increase of cellulose is approximately 2 % on o.d. wood compared to an ordinary kraft pulp. The cooking time is influenced by sulphide ion concentration, AQ addition and the final Kappa number. The xylan yield is remarkably stable, however the alkali profile during the cook may influence the xylan yield. Surface xylan content of the fibres depends on residual alkali concentration in the black liquor. The molecular mass distributions of cellulose and hemicellulose were determined for pulps with increased hemicellulose content using size exclusion chromatography. Deconvolution by peak separation software is used to gain information about the degree of polymerization for cellulose and hemicellulose. The average DP of glucomannan in the kraft fibre was found to be 350 +- 30 and the average DP of xylan in the

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.

Evaluation of short stature mutants of Basmati-370 for yield and grain quality characteristics

International Nuclear Information System (INIS)

Awan, M.A.; Ahmad, M.; Cheema, A.A.

1982-01-01

Three short stature mutants were induced in an indica rice cultivar by gamma irradiation. The mutants were assessed for their yielding ability and grain quality characteristics. All the mutants out yielded the parent variety, Basmati-370. The increase in yield of the mutants ranged from 19.37% to 29.66%. DM-2 gave the highest yield (3587.96 kg/ha) among the mutants. As regards physical, cooking and eating quality characteristics, there was no significant difference in water absorption, volume expansion ratios and stickiness among the mutants and Basmati-370. However, Basmati-370 was scored best for flavour as this variety had strong aroma as compared to its mutants which were scored for moderately strong aroma. (authors)

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.

Solar cooking in Senegalese villages: An application of best–worst scaling

International Nuclear Information System (INIS)

Vanschoenwinkel, Janka; Lizin, Sebastien; Swinnen, Gilbert; Azadi, Hossein; Van Passel, Steven

2014-01-01

Dissemination programs of nontraditional cookstoves often fail. Nontraditional cookstoves aim to solve problems associated with biomass fuel usage in developing countries. Recent studies do not explain what drives user's cookstove choice. This study therefore builds a holistic framework that centralizes product-specific preferences or needs. The case study identifies product-specific factors that influence rural Senegalese inhabitants to switch to solar cooking, using best–worst scaling. Looking at the preferences, the case study classified 126 respondents, in three distinct market segments with different solar cooking expectations. The paper identifies socio-demographic characteristics that explain these differences in the respondents' preferences. Finally, the respondent sample is divided in two groups: solar cooker owners and non-owners. When studied with regard to the same issue, solar cooker owners appear to value benefits of the solar cooker lower than non-owners. This is due to program factors (such as formations, after-sales network) and miscommunication (such as a wrong image of the solar cooker) that highly influenced the respondents' cookstove choice. As a conclusion, solar cookers and solar cooking programs are not always adapted to the needs and requirements of the end-users. Needs-oriented and end-user adopted strategies are necessary in order to successfully implement nontraditional cookstoves programs. - Highlights: • Current solar cookers and their programs do not sufficiently fit end-users' needs. • We centralize product-specific preferences in a framework integrating all variables. • Looking at these preferences, three distinct market segments are identified. • Preferences are influenced by both socio-demographic and program characteristics

Distribution of Radioactive Cesium during Milling and Cooking of Contaminated Buckwheat.

Science.gov (United States)

Hachinohe, Mayumi; Nihei, Naoto; Kawamoto, Shinichi; Hamamatsu, Shioka

2018-06-01

To clarify the behavior of radioactive cesium (Cs) in buckwheat grains during milling and cooking processes, parameters such as processing factor (Pf) and food processing retention factor (Fr) were evaluated in two lots of buckwheat grains, R1 and R2, with different concentrations of radioactive Cs. Three milling fractions, the husk, bran, and flour fractions, were obtained using a mill and electric sieve. The radioactive Cs ( 134 Cs + 137 Cs) concentrations in husk and bran were higher than that in grain, whereas the concentration in flour was lower than that in grain. Pf values for the flours of R1 and R2 were 0.60 and 0.80, respectively. Fr values for the flours of R1 and R2 were 0.28 and 0.53, respectively. Raw buckwheat noodles (soba) were prepared using a mixture of buckwheat flour and wheat flour according to the typical recipe and were cooked with boiling water for 0.5, 1, and 2 min, followed by rinsing with water. Pf values for the soba boiled for 2 min (optimal for eating) made with R1 and R2 were 0.34 and 0.40, respectively. Fr values for these R1 and R2 samples were 0.55 and 0.66, respectively. Pf and Fr values for soba boiled for different times for both R1 and R2 were less than 0.6 and 0.8, respectively. Thus, buckwheat flour and its product, soba, cooked by boiling, are considered acceptable for human consumption according to the standard limit for radioactive Cs in buckwheat grains.

Physicochemical properties of foal meat as affected by cooking methods.

Science.gov (United States)

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

2015-10-01

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

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

Directory of Open Access Journals (Sweden)

Shang-Qun Gong

2017-07-01

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

Restaurant Cooking Trends and Increased Risk for Campylobacter Infection.

Science.gov (United States)

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

2016-07-01

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

Energy conservation options for cooking with biomass in Ghana

DEFF Research Database (Denmark)

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

1996-01-01

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

Microbiological quality of take-away cooked rice and chicken sandwiches: effectiveness of food hygiene training of the management.

Science.gov (United States)

Little, C L; Barnes, J; Mitchell, R T

2002-12-01

During August 2001 a microbiological study of ready-to-eat cooked rice from take-aways and of chicken sandwiches made on the premises from sandwich bars was undertaken. The intention was to identify risk factors in the production, storage and handling of cooked rice and sandwiches, and to establish their effect on microbiological quality. Examination of cooked rice revealed that the majority of samples (87%; 442 of 508) were of satisfactory/acceptable microbiological quality; 50 (10%) were unsatisfactory, and 16 (3%) were of unacceptable quality due to Bacillus cereus and/or other Bacillus spp in excess of 10(5) cfu/g. The microbiological quality of cooked rice was associated with cuisine type (p management food hygiene training (p manager of the premises had received some form of food hygiene training, food safety procedures such as the hazard analysis system were more likely to be in place (p < 0.0001).

Effect of different home-cooking methods on the bioaccessibility of zinc and iron in conventionally bred cowpea (Vigna unguiculata L. Walp consumed in Brazil

Directory of Open Access Journals (Sweden)

Elenilda J. Pereira

2016-03-01

Full Text Available Background: The cowpea (Vigna unguiculata L. Wap. is an excellent source of iron and zinc. However, iron from plant sources is poorly absorbed compared with iron from animal sources. Objectives: The objective of this study was to evaluate iron and zinc bioaccessibility in cowpea cultivars after processing. Methods: Zinc and iron bioaccessibilities in cowpea samples were determined based on an in vitro method involving simulated gastrointestinal digestion with suitable modifications. Results: When water-soaked beans were cooked in a regular pan, the highest percentage of bioaccessible iron obtained was 8.92%, whereas when they were cooked in a pressure cooker without previous soaking, the highest percentage was 44.33%. Also, the percentage of bioaccessible zinc was 52.78% when they were cooked in a regular pan without prior soaking. Higher percentages of bioaccessible iron were found when cooking was done in a pressure cooker compared with regular pan cooking. In all cultivars, cooking of cowpea beans in both pressure cooker and in a regular pan yielded higher percentages of bioaccessible zinc compared with availability of bioaccessible iron. Conclusions: Iron bioaccessibility values suggest that cooking in a regular pan did not have a good effect on iron availability, since the percentage of bioaccessible iron was lower than that of zinc. The determination of iron and zinc bioaccessibility makes it possible to find out the actual percentage of absorption of such minerals and allows the development of efficient strategies for low-income groups to access foods with high levels of these micronutrients.

Increase of alcohol yield per ton of pulp

Energy Technology Data Exchange (ETDEWEB)

Sokolov, B N

1957-01-01

Digestion processes of cellulose were studied under production conditions. When the digestion was carried out with acid having 5.2% total SO/sub 2/ and 0.92% CaO, the concentration of total sugars in the spent liquor was 1.8 to 2.5%. When the acidity was reduced to 4.8% total SO/sub 2/ and 0.82% CaO, all other conditions being the same, the sugar concentration in the spent liquor increased to 3.0 to 3.7%. The importance of the acid strength and CaO content of the cooking liquor was further demonstrated at the end of 1955. At that time the total SO/sub 2/ in the acid rose to 8% while the amount of CaO remained practically the same-0.85 to 0.90%. These conditions permitted an increase in the amount of ships by 25 to 30%, which further changed the ratio CaO: wood and created conditions favorable for an improved yield of sugar. The increase in the activity of the acid was reflected favorably in the degree of hydrolysis of the hemicelluloses and in the degree to which the oligosaccharides or polysaccharides were hydrolyzed to simple sugars. At that time the yield of alcohol reached 53 1/ton of unbleached pulp. The process was further improved in 1956 by the use of successive washings; at the end of the digestion period the concentrated spent liquor was piped to the alcohol unit. The yield of alcohol reached 59.4 1/ton of pulp. Sugar recovery from the tank was 92.5% of that theoretically possible. Further improvements resulted by saturating the wood chips with acid under variable pressures. As a result, the base of the cooking acid was reduced to 0.7 to 0.72% and, at the end of the process the liquor contained 0.03 to 0.06% CaO instead of 0.2 to 0.18%. The alcohol yield/ton of pulp then rose to 66.8 l.

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...

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.

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.

Productions of sunflower oil biodiesel and used cooking oil through heterogeneous catalysts compared to conventional homogeneous catalysts

International Nuclear Information System (INIS)

Gutiérrez-Zapata, C A; Collazos, C A; Acuña, H E Castellanos; Fernandez, C P; Martínez, D Blanco; Cuervo, J A

2017-01-01

This document compares homogeneous and heterogeneous catalysts used by production of biodiesel of sunflower oil and cooking oil used in frying. For this, NaOH was used as a catalyst homogeneous, and K 2 CO 3 and Na 2 CO 3 supported in gamma-alumina (K 2 CO 3 /γ Al 2 O 3 y Na 2 CO 3 /γ-Al 2 O 3 ) were synthesized as heterogeneous catalysts, which were characterized by X-ray diffraction. The transesterification tests were carried out for the sunflower oil and used cooking oil, in a reflux system, to different molar relations methanol/oil, depending on the type of oil and characterization of the same. The reflux system is performed at a temperature of 55-60°C for one hour. Finally, biofuel was characterized and the yield of the reaction was calculated. (paper)

Productions of sunflower oil biodiesel and used cooking oil through heterogeneous catalysts compared to conventional homogeneous catalysts

Science.gov (United States)

Gutiérrez-Zapata, C. A.; Blanco Martínez, D.; Collazos, C. A.; Castellanos Acuña, H. E.; Cuervo, J. A.; Fernandez, C. P.

2017-01-01

This document compares homogeneous and heterogeneous catalysts used by production of biodiesel of sunflower oil and cooking oil used in frying. For this, NaOH was used as a catalyst homogeneous, and K2CO3 and Na2CO3 supported in gamma-alumina (K2CO3/γ Al2O3 y Na2CO3 /γ-Al2O3) were synthesized as heterogeneous catalysts, which were characterized by X-ray diffraction. The transesterification tests were carried out for the sunflower oil and used cooking oil, in a reflux system, to different molar relations methanol/oil, depending on the type of oil and characterization of the same. The reflux system is performed at a temperature of 55-60°C for one hour. Finally, biofuel was characterized and the yield of the reaction was calculated.

Acceptability and use of iron and iron-alloy cooking pots: implications for anaemia control programmes.

Science.gov (United States)

Tripp, Katherine; Mackeith, Nancy; Woodruff, Bradley A; Talley, Leisel; Mselle, Laurent; Mirghani, Zahra; Abdalla, Fathia; Bhatia, Rita; Seal, Andrew J

2010-01-01

To evaluate the acceptability of iron and iron-alloy cooking pots prior to an intervention trial and to investigate factors affecting retention and use. Pre-trial research was conducted on five types of iron and iron-alloy pots using focus group discussions and a laboratory evaluation of Fe transfer during cooking was undertaken. Usage and retention during the subsequent intervention trial were investigated using focus group discussions and market monitoring. Three refugee camps in western Tanzania. Refugee health workers were selected for pre-trial research. Mothers of children aged 6-59 months participated in the investigation of retention and use. Pre-trial research indicated that the stainless steel pot would be the only acceptable type for use in this population due to excessive rusting and/or the high weight of other types. Cooking three typical refugee dishes in stainless steel pots led to an increase in Fe content of 3.2 to 17.1 mg/100 g food (P basic acceptability criteria. The relatively low usage reported during the trial highlights the limitations of using high-value iron-alloy cooking pots as an intervention in populations where poverty and the availability of other pots may lead to selling.

[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...

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

Science.gov (United States)

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

1989-01-01

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

Cooking with Quadratics

Science.gov (United States)

Bryan, Luajean N.

2010-01-01

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

The role of donor organisations in promoting energy efficient cook stoves

International Nuclear Information System (INIS)

Kees, Marlis; Feldmann, Lisa

2011-01-01

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

Chemical Composition and Storage Stability of Beef burger Steaks as Influenced by Cooking and Irradiation

International Nuclear Information System (INIS)

Tawfik, S.S.; El kabbani, H.M.; Sallam, M.H.; Attia, A.I.

2007-01-01

Meat industry in Egypt has a great economic potential, but till now it has not received adequate attention. Beef burgers were prepared (50 g, 1 cm thick steaks) and aerobically packaged into polyethylene pages then divided into control, cooking and gamma-irradiated (3 and 4 kGy) groups. Samples stored at (5±degree c) and periodically judged after 5, 10, 15, 20,25 and 30 days. The results showed that irradiation increased the shelf life of stored cooked beef burger, as compared to control samples. In addition, the dose of 3 kGy is considered the most adequate for irradiation of this meat product because it obtained the same results reflected by 4 kGy. The microbiological, chemical and sensorial testing for stored cooking and irradiated beef burger steaks were examined according an experimental design presented conditions that were adequate for human consumption of this product during the refrigeration storage periods. For the non-irradiated beef burger samples, bacterial contamination was the main limiting factor with respect to the shelf life, whereas for the irradiated beef burger samples this factor was lipid oxidation. Conclusion: The cooking before food irradiation may be of practical efficacy in enhancing the technical effectiveness and feasibility of irradiation of a variety of meat products. Recommendation: The necessity for a proper preservation method for marketing the processing beef burger steaks in each of its numerous retail markets should be established central irradiation units for processing and packing before distribution in these retail markets

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…

Association between Empirically Estimated Monsoon Dynamics and Other Weather Factors and Historical Tea Yields in China: Results from a Yield Response Model

Directory of Open Access Journals (Sweden)

Rebecca Boehm

2016-04-01

Full Text Available Farmers in China’s tea-growing regions report that monsoon dynamics and other weather factors are changing and that this is affecting tea harvest decisions. To assess the effect of climate change on tea production in China, this study uses historical weather and production data from 1980 to 2011 to construct a yield response model that estimates the partial effect of weather factors on tea yields in China, with a specific focus on East Asian Monsoon dynamics. Tea (Camellia sinensis (L. Kunze has not been studied using these methods even though it is an important crop for human nutrition and the economic well-being of rural communities in many countries. Previous studies have approximated the monsoon period using historical average onset and retreat dates, which we believe limits our understanding of how changing monsoon patterns affect crop productivity. In our analysis, we instead estimate the monsoon season across China’s tea growing regions empirically by identifying the unknown breakpoints in the year-by-province cumulative precipitation. We find that a 1% increase in the monsoon retreat date is associated with 0.481%–0.535% reduction in tea yield. In the previous year, we also find that a 1% increase in the date of the monsoon retreat is associated with a 0.604% decrease in tea yields. For precipitation, we find that a 1% increase in average daily precipitation occurring during the monsoon period is associated with a 0.184%–0.262% reduction in tea yields. In addition, our models show that 1% increase in the average daily monsoon precipitation from the previous growing season is associated with 0.258%–0.327% decline in yields. We also find that a 1% decrease in solar radiation in the previous growing season is associated with 0.554%-0.864% decrease in tea yields. These findings suggest the need for adaptive management and harvesting strategies given climate change projections and the known negative association between excess

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

Science.gov (United States)

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

Exposure to organic compounds during heat treatment of cooking oils

Directory of Open Access Journals (Sweden)

Marzena Zaciera

2012-09-01

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

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

Energy Technology Data Exchange (ETDEWEB)

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

2014-11-01

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

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

International Nuclear Information System (INIS)

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

2014-01-01

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

Household cooking fuels and technologies in developing economies

International Nuclear Information System (INIS)

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

2011-01-01

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

Bioaccessibility of Pb from ammunition in game meat is affected by cooking treatment.

Directory of Open Access Journals (Sweden)

Rafael Mateo

Full Text Available BACKGROUND: The presence of lead (Pb ammunition residues in game meat has been widely documented, yet little information exists regarding the bioaccessibility of this Pb contamination. We study how cooking treatment (recipe can affect Pb bioaccessibility in meat of animals hunted with Pb ammunition. METHODOLOGY/PRINCIPAL FINDINGS: We used an in vitro gastrointestinal simulation to study bioaccessibility. The simulation was applied to meat from red-legged partridge (Alectoris rufa hunted with Pb shot pellets and cooked using various traditional Spanish game recipes involving wine or vinegar. Total Pb concentrations in the meat were higher in samples with visible Pb ammunition by X-ray (mean±SE: 3.29±1.12 µg/g w.w. than in samples without this evidence (1.28±0.61 µg/g. The percentage of Pb that was bioaccessible within the simulated intestine phase was far higher in meat cooked with vinegar (6.75% and wine (4.51% than in uncooked meat (0.7%. Risk assessment simulations using our results transformed to bioavailability and the Integrated Exposure Uptake Biokinetic model (IEUBK; US EPA show that the use of wine instead of vinegar in cooking recipes may reduce the percentage of children that would be expected to have >10 µg/dl of Pb in blood from 2.08% to 0.26% when game meat represents 50% of the meat in diet. CONCLUSIONS/SIGNIFICANCE: Lead from ammunition in game meat is more bioaccessible after cooking, especially when using highly acidic recipes. These results are important because existing theoretical models regarding Pb uptake and subsequent risk in humans should take such factors into account.

Effects of Low Light on Agronomic and Physiological Characteristics of Rice Including Grain Yield and Quality

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Qi-hua LIU

2014-09-01

Full Text Available Light intensity is one of the most important environmental factors that determine the basic characteristics of rice development. However, continuously cloudy weather or rainfall, especially during the grain-filling stage, induces a significant loss in yield and results in poor grain quality. Stress caused by low light often creates severe meteorological disasters in some rice-growing regions worldwide. This review was based on our previous research and related research regarding the effects of low light on rice growth, yield and quality as well as the formation of grain, and mainly reviewed the physiological metabolism of rice plants, including characteristics of photosynthesis, activities of antioxidant enzymes in rice leaves and key enzymes involved in starch synthesis in grains, as well as the translocations of carbohydrate and nitrogen. These characteristics include various grain yield and rice quality components (milling and appearance as well as cooking, eating and nutritional qualities under different rates of shading imposed at the vegetative or reproductive stages of rice plants. Furthermore, we discussed why grain yield and quality are reduced under the low light environment. Next, we summarized the need for future research that emphasizes methods can effectively improve rice grain yield and quality under low light stress. These research findings can provide a beneficial reference for rice cultivation management and breeding program in low light environments.

Production of Biodiesel from Mixed Waste Cooking and Castor Oil

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Hadiyanto Hadiyanto

2018-01-01

Full Text Available Due to increasing population growth, the consumption and needs of energy increase significantly. This leads Indonesia government to search alternative energy to cover the lacks of fossil energy reserves. Biodiesel is one of the prospective alternative energy which are renewable and environmental friendly. A common problem in large-scale biodiesel production is the sustainability of feedstock and the biodiesel stability. Therefore, the purpose of this study was to evaluate the production of biodiesel from two oil sources i.e. waste cooking oil and castor oil. This study examined the effect of mixed oil ratio on yield, biodiesel characteristics and stability. The physical properties included kinematic viscosity, acid number, saponification number, iodine number and cetane number have been evaluated as function of oil ratio. Yield of biodiesel was obtained at 35.07%, 99.2% and 83.69% for jatropha:castor oil ratio of 1: 0, 1: 2 and 2: 1, respectively. Most of these characteristics showed an increase by increasing the oil ratio. The result concluded that at the ratio of 1:1(v/v was the best characteristic and stability.

Cooking does not decrease hydrophilic antioxidant capacity of wild blueberries.

Science.gov (United States)

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

2009-01-01

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

Soft condensed matter approach to cooking of meat

NARCIS (Netherlands)

Sman, van der R.G.M.

2007-01-01

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

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

OpenAIRE

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

1982-01-01

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

Investigation on Furan Levels in Pressure-Cooked Foods

Directory of Open Access Journals (Sweden)

Adriana P. Arisseto

2013-01-01

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

Effects of pan cooking on micropollutants in meat.

Science.gov (United States)

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

2017-10-01

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

Stability of vitamin D in foodstuffs during cooking

DEFF Research Database (Denmark)

Jakobsen, Jette; Knuthsen, Pia

2014-01-01

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

Domestic cooking and food skills: A review.

Science.gov (United States)

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

2017-07-24

Domestic cooking skills (CS) and food skills (FS) encompass multiple components, yet there is a lack of consensus on their constituent parts, inter-relatedness, or measurement, leading to limited empirical support for their role in influencing dietary quality. This review assessed the measurement of CS and FS in adults (>16 years); critically examining study designs, psychometric properties of measures, theoretical basis, and associations of CS/FS with diet. Electronic databases (PsychInfo), published reports, and systematic reviews on cooking and home food preparation interventions provided 834 articles of which 26 met the inclusion criteria. Multiple CS/FS measures were identified across three study designs-qualitative, cross-sectional, and dietary interventions-conducted from 1998 to 2013. Most measures were not theory-based, limited psychometric data were available, with little consistency of items or scales used for CS/FS measurements. Some positive associations between CS/FS and fruit and vegetables intake were reported, though lasting dietary changes were uncommon. The role of psycho-social (e.g., gender, attitudes) and external factors (e.g., food availability) on CS/FS is discussed. A conceptual framework of CS/FS components is presented for future measurement facilitation, which highlights the role for CS/FS on food-related behavior and dietary quality. This will aid future dietary intervention design.

Association between cooking oil fume exposure and lung cancer among Chinese nonsmoking women: a meta-analysis.

Science.gov (United States)

Xue, Yingbo; Jiang, Ying; Jin, Shan; Li, Yong

2016-01-01

Lung cancer has been the main cause of cancer death around the world. Cigarette smoking has been identified as a risk factor for lung cancer in males. However, the etiological factors in nonsmoking women remain elusive. A meta-analysis was conducted to evaluate the relationship between cooking oil fume exposure and lung cancer among Chinese nonsmoking women. Thirteen articles containing three population-based case-control and ten hospital-based case-control studies were included in this meta-analysis. These studies with a total of 3,596 lung cancer women and 6,082 healthy controls were analyzed by RevMan 5.3. Fixed effects model or random effects model was used to obtain pooled estimates of risk ratio. The risk ratios with a 95% CI were 1.74 (95% CI =1.57-1.94) and 2.11 (95% CI =1.54-2.89), respectively. Cooking oil fume exposure as well as not using a kitchen ventilator when cooking was significantly associated with lung cancer among nonsmoking women (Z=10.07, Poil fume exposure, especially lacking a fume extractor, may increase the risk of lung cancer among Chinese nonsmoking women.

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.

Mixed methanol/ethanol on transesterification of waste cooking oil using Mg/Al hydrotalcite catalyst

International Nuclear Information System (INIS)

Ma, Yingqun; Wang, Qunhui; Zheng, Lu; Gao, Zhen; Wang, Qiang; Ma, Yuhui

2016-01-01

Biodiesel production from waste cooking oil using calcined Mg/Al HT (hydrotalcite) as heterogeneous catalyst was investigated. This study describes the calcined Mg/Al HT prepared under optimal conditions to catalyse waste cooking oil for biodiesel preparation and proposes a plausible catalysis mechanism. The catalysts were characterised by Fourier Transform-Infrared, X-ray diffraction, Thermal Gravity Analysis-Differential thermal gravity and Brunner−Emmet−Teller measurements. Hydrotalcite with Mg/Al ratio of 3:1 showed a uniform mesoporous structure, excellent crystallinity, high surface area (270.5 m 2 /g) and good catalytic activity (at 500 °C calcination). The highest biodiesel yield obtained was 95.2% under optimised conditions of alcohol/oil molar ratio of 6:1, methanol/ethanol molar ratio of 4:2, catalyst content of 1.5%, reaction time of 2.5 h, reaction temperature of 80 °C. Mixed methanol/ethanol showed good synergistic effects as an ester exchange agent, and the catalyst was easily separated and recycled. Therefore, Mg/Al hydrotalcite can effectively catalyse waste cooking oil for biodiesel preparation with mixed methanol/ethanol. - Highlights: • Mg/Al hydrotalcite filtered and stirred with acetone has the better dispersion. • Mg/Al hydrotalcite used as catalyst to prepare biodiesel. • Catalytic mechanism of Mg/Al hydrotalcite was investigated. • Mixed Methanol/Ethanol used as transesterification agent to prepare biodiesel. • Regenerative catalyst was assessed to make catalyst reuse well.

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.

Efeitos do grau de cozimento na qualidade de cortes de Supraspinatus acondicionado a vácuo em embalagem cook-in Effects of cooking degree on quality of vacuum-packed Supraspinatus cuts

Directory of Open Access Journals (Sweden)

José Ricardo Gonçalves

2005-06-01

Full Text Available Foi estudado o efeito do grau de cozimento na cor, perda de peso e força de cisalhamento em cortes no músculo Supraspinatus. Os músculos foram excisados de 18 meias-carcaças de Nelore e pesados antes e após retirada do excesso de tecido conjuntivo externo para cálculo de rendimento (porção comestível. Em cada corte foram medidos o pH final e a cor, fazendo-se, individualmente, o acondicionamento em embalagens tipo cook-in. O cozimento foi feito em tacho com água observando-se as temperaturas internas finais (ponto frio correspondentes ao cozimento "mal-passado", "ao ponto" e "bem-passado" e tempos de cozimento estimados, previamente, para promover a pasteurização (respectivamente, 60-62 ºC/300min, 70-72 ºC/120min. e 75-77 ºC/90min. Para cada tratamento foram destinados 6 músculos de pesos similares. Os dados obtidos indicam que a cor produto "mal-passado" foi ligeiramente mais vermelha que a do produto "ao ponto", mas o produto "bem-passado" foi fortemente afetado pelo tratamento. Como era esperado, o produto "bem-passado" apresentou maior perda de peso na cocção em relação aos produtos "ao ponto" e "mal-passado" (34,07, 24,83, e 21,66%, respectivamente. Os valores da força de cisalhamento aumentaram do produto "malpassado" para o "bem-passado" (4,71, 5,57, e 6,03kgf, respectivamente, sendo o "mal-passado" classificado como macio.The effects of the degree of cooking on color, cooking weight loss and shear force of beef supraspinatus muscle was evaluated. The muscles were extracted from eighteen Nellore carcasses sides without trimming. Each muscle was weighed before and after trimming to estimate the yield. The ultimate pH and color were achieved in the fresh cuts. The cuts were individually vacuum packed into cook-in bags and placed in a water bath in order to obtain the rare, medium and welldone final temperatures (coldest point and pasteurized products. Each treatment was performed on groups of six muscles of similar

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.

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

Water resources of the Cook Inlet Basin, Alaska

Science.gov (United States)

Freethey, Geoffrey W.; Scully, David R.

1980-01-01

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

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.

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.

Biodiesel from waste cooking oils via direct sonication

International Nuclear Information System (INIS)

Gude, Veera Gnaneswar; Grant, Georgene Elizabeth

2013-01-01

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

Effect of gamma irradiation and cooking on cowpea bean grains (Vigna unguiculata L. Walp)

Energy Technology Data Exchange (ETDEWEB)

Santos Cople Lima, Keila dos, E-mail: keila@ime.eb.br [Nuclear Engineering Department, Military Institute of Engineering, Rio de Janeiro/RJ, Praca General Tiburcio, 80, CEP 22290-270 Rio de Janeiro/RJ (Brazil); Boher e Souza, Luciana [Nuclear Engineering Department, Military Institute of Engineering, Rio de Janeiro/RJ, Praca General Tiburcio, 80, CEP 22290-270 Rio de Janeiro/RJ (Brazil); Oliveira Godoy, Ronoel Luiz de [Technological Center, Embrapa Food Agroindustry, Av. das Americas, 29501, CEP 23020-470 Rio de Janeiro/RJ (Brazil); Costa Franca, Tanos Celmar; Santos Lima, Antonio Luis dos [Chemical Engineering Department, Military Institute of Engineering, Praca General Tiburcio, 80, CEP 22290-270 Rio de Janeiro/RJ (Brazil)

2011-09-15

Leguminous plants are important sources of proteins, vitamins, carbohydrates, fibers and minerals. However, some of their non-nutritive elements can present undesirable side effects like flatulence provoked by the anaerobic fermentation of oligosaccharides, such as raffinose and stachyose, in the gut. A way to avoid this inconvenience, without any change in the nutritional value and post-harvesting losses, is an irradiation process. Here, we evaluated the effects of gamma irradiation on the amino acids, thiamine and oligosaccharide contents and on the fungi and their toxin percentages in cowpea bean (Vigna unguiculata L. Walp) samples. For irradiation doses of 0.0, 0.5, 1.0, 2.5, 5.0 and 10.0 kGy the results showed no significant differences in content for the uncooked samples. However, the combination of irradiation and cooking processes reduced the non-nutritive factors responsible for flatulence. Irradiation also significantly reduced the presence of Aspergillus, Penicilium, Rhizopus and Fusarium fungi and was shown to be efficient in grain conservation for a storage time of 6 months. - Highlights: > In this study we evaluated cowpea beans subjected to different doses of gamma irradiation > Cowpea bean grains represent an important source of vegetal protein for Brazilian population. > Non-nutritive factors were reduced by irradiation and cooking. > Several genera of fungus were reduced by irradiation without affecting the nutritional content. > Irradiation helps the cooking process preserving thermosensible nutrients.

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.

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

Directory of Open Access Journals (Sweden)

Tshiunza, M.

2001-01-01

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

Rice yield prediction from yield components and limiting factors

NARCIS (Netherlands)

Casanova, D.; Goudriaan, J.; Catala Former, M.M.; Withagen, J.C.M.

2002-01-01

This article aims to quantify growth at field level in relation to crop status and soil properties in irrigated direct-seeded rice. Forty fields were selected in the Ebro Delta (Spain). Rice growth was monitored and soil properties measured. Yield was related to soil properties by a deductive

Indoor air pollution from gas cooking and infant neurodevelopment.

Science.gov (United States)

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

2012-01-01

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

Smart Substitutions for Healthy Cooking

Science.gov (United States)

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

Genetic Evidence of Human Adaptation to a Cooked Diet.

Science.gov (United States)

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

2016-04-13

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

Assessing the combined effects of climatic factors on spring wheat phenophase and grain yield in Inner Mongolia, China.

Science.gov (United States)

Zhao, Junfang; Pu, Feiyu; Li, Yunpeng; Xu, Jingwen; Li, Ning; Zhang, Yi; Guo, Jianping; Pan, Zhihua

2017-01-01

Understanding the regional relationships between climate change and crop production will benefit strategic decisions for future agricultural adaptation in China. In this study, the combined effects of climatic factors on spring wheat phenophase and grain yield over the past three decades in Inner Mongolia, China, were explored based on the daily climate variables from 1981-2014 and detailed observed data of spring wheat from 1981-2014. Inner Mongolia was divided into three different climate type regions, the eastern, central and western regions. The data were gathered from 10 representative agricultural meteorological experimental stations in Inner Mongolia and analysed with the Agricultural Production Systems Simulator (APSIM) model. First, the performance of the APSIM model in the spring wheat planting areas of Inner Mongolia was tested. Then, the key climatic factors limiting the phenophases and yield of spring wheat were identified. Finally, the responses of spring wheat phenophases and yield to climate change were further explored regionally. Our results revealed a general yield reduction of spring wheat in response to the pronounced climate warming from 1981 to 2014, with an average of 3564 kg·ha-1. The regional differences in yields were significant. The maximum potential yield of spring wheat was found in the western region. However, the minimum potential yield was found in the middle region. The air temperature and soil surface temperature were the optimum climatic factors that affected the key phenophases of spring wheat in Inner Mongolia. The influence of the average maximum temperature on the key phenophases of spring wheat was greater than the average minimum temperature, followed by the relative humidity and solar radiation. The most insensitive climatic factors were precipitation, wind speed and reference crop evapotranspiration. As for the yield of spring wheat, temperature, solar radiation and air relative humidity were major meteorological

Assessing the combined effects of climatic factors on spring wheat phenophase and grain yield in Inner Mongolia, China.

Directory of Open Access Journals (Sweden)

Junfang Zhao

Full Text Available Understanding the regional relationships between climate change and crop production will benefit strategic decisions for future agricultural adaptation in China. In this study, the combined effects of climatic factors on spring wheat phenophase and grain yield over the past three decades in Inner Mongolia, China, were explored based on the daily climate variables from 1981-2014 and detailed observed data of spring wheat from 1981-2014. Inner Mongolia was divided into three different climate type regions, the eastern, central and western regions. The data were gathered from 10 representative agricultural meteorological experimental stations in Inner Mongolia and analysed with the Agricultural Production Systems Simulator (APSIM model. First, the performance of the APSIM model in the spring wheat planting areas of Inner Mongolia was tested. Then, the key climatic factors limiting the phenophases and yield of spring wheat were identified. Finally, the responses of spring wheat phenophases and yield to climate change were further explored regionally. Our results revealed a general yield reduction of spring wheat in response to the pronounced climate warming from 1981 to 2014, with an average of 3564 kg·ha-1. The regional differences in yields were significant. The maximum potential yield of spring wheat was found in the western region. However, the minimum potential yield was found in the middle region. The air temperature and soil surface temperature were the optimum climatic factors that affected the key phenophases of spring wheat in Inner Mongolia. The influence of the average maximum temperature on the key phenophases of spring wheat was greater than the average minimum temperature, followed by the relative humidity and solar radiation. The most insensitive climatic factors were precipitation, wind speed and reference crop evapotranspiration. As for the yield of spring wheat, temperature, solar radiation and air relative humidity were major

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.

Effects of housing system and age of laying hens on egg performance in fresh pasta production: pasta cooking behaviour.

Science.gov (United States)

Alamprese, Cristina; Casiraghi, Ernestina; Rossi, Margherita

2011-03-30

Very few studies concern the effects of layer housing systems and age on egg technological properties. Thus the aim of this work was to study the influence of these two factors on egg performance in fresh pasta production, focusing on pasta cooking behaviour. Samples of pasta subjected to analysis were prepared with eggs laid by Hy-Line Brown hens (from 27 to 68 weeks old) housed in cage, barn and organic systems. Higher average values of weight increase and matter loss during pasta cooking were observed for samples prepared with eggs laid by older hens. Such cooking behaviour indicated the development of a weaker pasta protein network, resulting from a decrease in the quantity of albumen protein and an increase in fat content, which is due to the reduction in albumen/yolk ratio during hen aging. The housing system had a significant effect only on matter loss in cooking water, but differences between samples were so small as to be unlikely perceived by consumers. Both hen age and housing system significantly affected pasta cooking behaviour, but the greatest effect was exerted by the hen age. Copyright © 2010 Society of Chemical Industry.

Slope Controls Grain Yield and Climatic Yield in Mountainous Yunnan province, China

Science.gov (United States)

Duan, X.; Rong, L.; Gu, Z.; Feng, D.

2017-12-01

Mountainous regions are increasingly vulnerable to food insecurity because of limited arable land, growing population pressure, and climate change. Development of sustainable mountain agriculture will require an increased understanding of the effects of environmental factors on grain and climatic yields. The objective of this study was to explore the relationships between actual grain yield, climatic yield, and environmental factors in a mountainous region in China. We collected data on the average grain yield per unit area in 119 counties in Yunnan province from 1985 to 2012, and chose 17 environmental factors for the same period. Our results showed that actual grain yield ranged from 1.43 to 6.92 t·ha-1, and the climatic yield ranged from -0.15 to -0.01 t·ha-1. Lower climatic yield but higher grain yield was generally found in central areas and at lower slopes and elevations in the western and southwestern counties of Yunnan province. Higher climatic yield but lower grain yield were found in northwestern parts of Yunnan province on steep slopes. Annual precipation and temperature had a weak influence on the climatic yield. Slope explained 44.62 and 26.29% of the variation in grain yield and climatic yield. The effects of topography on grain and climatic yields were greater than climatic factors. Slope was the most important environmental variable for the variability in climatic and grain yields in the mountainous Yunnan province due to the highly heterogeneous topographic conditions. Conversion of slopes to terraces in areas with higher climatic yields is an effective way to maintain grain production in response to climate variability. Additionally, soil amendments and soil and water conservation measures should be considered to maintain soil fertility and aid in sustainable development in central areas, and in counties at lower slopes and elevations in western and southwestern Yunnan province.

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

International Nuclear Information System (INIS)

Sennaoui, Z.; Bennaceur, M.

1992-11-01

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

Chemistry Cook-Off

Science.gov (United States)

McCormick, Cynthia

2012-01-01

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

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

Science.gov (United States)

2010-01-01

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

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.

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

Directory of Open Access Journals (Sweden)

Luiz Gustavo Gonçalves Rodrigues

2012-03-01

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

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

Directory of Open Access Journals (Sweden)

A Pourkhalili

2012-05-01

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

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

Science.gov (United States)

2010-10-01

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

IRRIGATION AND LIMING AS FACTORS OF MAIZE YIELD INCREASES IN EASTERN CROATIA

Directory of Open Access Journals (Sweden)

Monika MARKOVIĆ

2015-08-01

Full Text Available Maize is the main field crop on arable lands in Croatia. Climatic changes, particularly temperature regime and precipitation quantities and their distribution during growing season had often adverse effects on maize yield. Therefore, irrigation of maize crops in critical periods is useful considering the variations among annual yields caused by water stressed conditions. Acid soils are covering one-third of agricultural soils in Croatia (about 832.000 hectares and correction of pH by liming is also an important factor for increase and stabilization of annual yield values. The aim of this study was to review irrigation and liming effects on maize yield in eastern Croatia. Eastern Croatia covers an area of 12.454 km2 or 22.0% of the State territory. This region is termed as the “granary of Croatia” because 75% of wheat and 50% of maize harvested areas of the country are located in this region. Maize yields in the long-term (since 2000 irrigation experiments carried on since 2000 on Agricultural Institute Osijek increased by 20% in years with average climate conditions, while under drought conditions of three growing seasons in 2007, 2011 and 2012, yield increases were 32%, 36%, and 47%, respectively. Soil improvement by liming with increasing rates of carbocalk (by-product of sugar factory containing about 43% CaO and about 6% of organic matter up to 60 t ha-1 was also a useful management practice, because in two experiments maize yields increased up to 25% (4-year average. However, for satisfied yield increases for 16% in both experiments the lowest amount of carbocalk needed for application was 15 t ha-1.

Chemical characteristics of fine particles emitted from different gas cooking methods

Science.gov (United States)

See, Siao Wei; Balasubramanian, Rajasekhar

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

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

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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.

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…

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.

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

Analysis of polycyclic aromatic hydrocarbons in cooking oil fumes.

Science.gov (United States)

Li, S; Pan, D; Wang, G

1994-01-01

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

Effect of cooking on14 C-tetrachlorvinphos residues in faba beans

International Nuclear Information System (INIS)

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

1986-01-01

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

The emergence of cooking in Southwest Asia

Directory of Open Access Journals (Sweden)

Katherine Wright

2004-08-01

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

A Cooking Recipe Recommendation System with Visual Recognition of Food Ingredients

Directory of Open Access Journals (Sweden)

Keiji Yanai

2014-04-01

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

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

African Journals Online (AJOL)

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

γ-ray irradiation of cooked dishes

International Nuclear Information System (INIS)

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

2005-01-01

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

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

International Nuclear Information System (INIS)

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

2008-01-01

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

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

Science.gov (United States)

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

2007-01-01

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

Brazilian Soybean Yields and Yield Gaps Vary with Farm Size

Science.gov (United States)

Jeffries, G. R.; Cohn, A.; Griffin, T. S.; Bragança, A.

2017-12-01

Understanding the farm size-specific characteristics of crop yields and yield gaps may help to improve yields by enabling better targeting of technical assistance and agricultural development programs. Linking remote sensing-based yield estimates with property boundaries provides a novel view of the relationship between farm size and yield structure (yield magnitude, gaps, and stability over time). A growing literature documents variations in yield gaps, but largely ignores the role of farm size as a factor shaping yield structure. Research on the inverse farm size-productivity relationship (IR) theory - that small farms are more productive than large ones all else equal - has documented that yield magnitude may vary by farm size, but has not considered other yield structure characteristics. We examined farm size - yield structure relationships for soybeans in Brazil for years 2001-2015. Using out-of-sample soybean yield predictions from a statistical model, we documented 1) gaps between the 95th percentile of attained yields and mean yields within counties and individual fields, and 2) yield stability defined as the standard deviation of time-detrended yields at given locations. We found a direct relationship between soy yields and farm size at the national level, while the strength and the sign of the relationship varied by region. Soybean yield gaps were found to be inversely related to farm size metrics, even when yields were only compared to farms of similar size. The relationship between farm size and yield stability was nonlinear, with mid-sized farms having the most stable yields. The work suggests that farm size is an important factor in understanding yield structure and that opportunities for improving soy yields in Brazil are greatest among smaller farms.

Short term exposure to cooking fumes and pulmonary function

Directory of Open Access Journals (Sweden)

Qvenild Torgunn

2009-05-01

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

Indoor acrolein emission and decay rates resulting from domestic cooking events

Science.gov (United States)

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

2009-12-01

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

Climate and mortality changes due to reductions in household cooking emissions

Science.gov (United States)

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

2016-04-01

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

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

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

Science.gov (United States)

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

2004-10-01

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

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

Science.gov (United States)

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

2016-01-15

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

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.

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

Exposure to airborne ultrafine particles from cooking in Portuguese homes.

Science.gov (United States)

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

2012-10-01

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

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

African Journals Online (AJOL)

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

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

Directory of Open Access Journals (Sweden)

Thapanan Konwatchara

2014-06-01

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

Fate of ethanol during cooking of liquid foods prepared with alcoholic beverages: Theory and experimental studies.

Science.gov (United States)

Snitkjær, Pia; Ryapushkina, Julia; Skovenborg, Erik; Astrup, Arne; Bech, Lene Mølskov; Jensen, Morten Georg; Risbo, Jens

2017-09-01

To obtain an understanding of the ethanol loss during cooking of liquid foods containing alcoholic beverages, ethanol concentration was measured as a function of time and remaining volume in meat stocks prepared with wine and beer. A mathematical model describing the decline in volatile compounds during heating of simple liquid foods was derived. The experimental results and the model show that concentration of ethanol at any given time is determined by the initial concentration and a power law function of the remaining volume fraction. The power law function is found to be independent of factors like pot dimensions and temperature. When using a lid to cover the pot during cooking, the model was still valid but the ethanol concentrations decreased more steeply, corresponding to a higher exponent. The results provide a theoretical and empirical guideline for predicting the ethanol concentration in cooked liquid foods. Copyright © 2017 Elsevier Ltd. All rights reserved.

Effect of domestic cooking methods on egg yolk xanthophylls.

Science.gov (United States)

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

2012-12-26

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

Screening for heterocyclic amines in chicken cooked in various ways.

Science.gov (United States)

Solyakov, A; Skog, K

2002-08-01

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

Induction stoves as an option for clean cooking in rural India

International Nuclear Information System (INIS)

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

2016-01-01

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

Radiotreatment of dishes cooked : Royal cutlets of chickens

International Nuclear Information System (INIS)

Bousselmi, Mehrez

2006-01-01

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

Simplification of Home Cooking and Its Periphery

OpenAIRE

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

1997-01-01

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

Johnson-Cook Strength Model Constants for VascoMax 300 and 1080 Steels

International Nuclear Information System (INIS)

Cinnamon, J. D.; Palazotto, A. N.; Kennan, Z.; Brar, N. S.; Bajaj, D.

2006-01-01

High strength steels, VascoMax 300 and 1080, are characterized under tension at strain rates of ∼1/s, ∼500/s, ∼1000/s, and ∼1500/s and at high temperatures using the quasi-static and split Hopkinson bar techniques. The data on 1080 steel exhibited a typical strain hardening response, whereas Vasco-Max 300 steel showed diminishing flow stress beyond yielding because of localized necking in gauge section of the tested specimens. The tension data are analyzed to determine the Johnson-Cook (J-C) strength model constants for the two steels. The flow stress values for VascoMax are adjusted to account for necking, and the corrected J-C model is developed

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

Science.gov (United States)

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

2016-01-01

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

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)

Field measurement and estimate of gaseous and particle pollutant emissions from cooking and space heating processes in rural households, northern China

Science.gov (United States)

Chen, Yuanchen; Shen, Guofeng; Liu, Weijian; Du, Wei; Su, Shu; Duan, Yonghong; Lin, Nan; Zhuo, Shaojie; Wang, Xilong; Xing, Baoshan; Tao, Shu

2016-01-01

Pollutant emissions into outdoor air from cooking and space heating processes with various solid fuels were measured, and daily household emissions were estimated from the kitchen performance tests. The burning of honeycomb briquette had the lowest emission factors, while the use of wood produced the highest pollutants. Daily emissions from space heating were significantly higher than those from cooking, and the use of honeycomb briquette for cooking and raw coal chunk for space heating reduces 28%, 24% and 25% for CO, PM10 and PM2.5, compared to wood for cooking and peat for space heating. Much higher emissions were observed during the initial phase than the stable phase due to insufficient air supply and lower combustion temperature at the beginning of burning processes. However, more mass percent of fine particles formed in the later high temperature stable burning phase may increase potential inhalation exposure risks.

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

International Nuclear Information System (INIS)

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

2007-01-01

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

Outlook for modern cooking energy access in Central America

Science.gov (United States)

2018-01-01

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

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

Science.gov (United States)

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

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

Dynamics of sustained use and abandonment of clean cooking systems: lessons from rural India

Science.gov (United States)

Chalise, Nishesh; Kumar, Praveen; Priyadarshini, Pratiti; Yadama, Gautam N.

2018-03-01

Clean cooking technologies—ranging from efficient cookstoves to clean fuels—are widely deployed to reduce household air pollution and alleviate adverse health and climate consequences. Although much progress has been made on the technical aspects, sustained and proper use of clean cooking technologies by populations with the most need has been problematic. Only by understanding how clean cooking as an intervention is embedded within complex community processes can we ensure its sustained implementation. Using a community-based system dynamics approach, we engaged two rural communities in co-creating a dynamic model to explain the processes influencing the uptake and transition to sustained use of biogas (an anaerobic methane digester), a clean fuel and cooking technology. The two communities provided contrasting cases: one abandoned biogas while the other continues to use it. We present a system dynamics simulation model, associated analyses, and experiments to understand what factors drive transition and sustained use. A central insight of the model is community processes influencing the capacity to solve technical issues. Model analysis shows that families begin to abandon the technology when it takes longer to solve problems. The momentum in the community then shifts from a determination to address issues with the cooking technology toward caution in further adhering to it. We also conducted experiments using the simulation model to understand the impact of interventions aimed at renewing the use of biogas. A combination of theoretical interventions, including repair of non-functioning biogas units and provision of embedded technical support in communities, resulted in a scenario where the community can continue using the technology even after support is retracted. Our study also demonstrates the utility of a systems approach for engaging local stakeholders in delineating complex community processes to derive significant insights into the dynamic feedback

Go Cook - de første 10 år

DEFF Research Database (Denmark)

Andersen, Boris

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

Antioxidant activity in cooked and simulated digested eggs.

Science.gov (United States)

Remanan, M K; Wu, J

2014-07-25

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

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

Science.gov (United States)

Craig, Omotoyosi O.; Dobson, Robert T.

2016-05-01

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

Prediction of the Dynamic Yield Strength of Metals Using Two Structural-Temporal Parameters

Science.gov (United States)

Selyutina, N. S.; Petrov, Yu. V.

2018-02-01

The behavior of the yield strength of steel and a number of aluminum alloys is investigated in a wide range of strain rates, based on the incubation time criterion of yield and the empirical models of Johnson-Cook and Cowper-Symonds. In this paper, expressions for the parameters of the empirical models are derived through the characteristics of the incubation time criterion; a satisfactory agreement of these data and experimental results is obtained. The parameters of the empirical models can depend on some strain rate. The independence of the characteristics of the incubation time criterion of yield from the loading history and their connection with the structural and temporal features of the plastic deformation process give advantage of the approach based on the concept of incubation time with respect to empirical models and an effective and convenient equation for determining the yield strength in a wider range of strain rates.

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

Energy Technology Data Exchange (ETDEWEB)

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

2010-09-15

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

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

Directory of Open Access Journals (Sweden)

Madan Kumar Chapagai

2016-08-01

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

Real-time particle monitor calibration factors and PM2.5 emission factors for multiple indoor sources.

Science.gov (United States)

Dacunto, Philip J; Cheng, Kai-Chung; Acevedo-Bolton, Viviana; Jiang, Ruo-Ting; Klepeis, Neil E; Repace, James L; Ott, Wayne R; Hildemann, Lynn M

2013-08-01

Indoor sources can greatly contribute to personal exposure to particulate matter less than 2.5 μm in diameter (PM2.5). To accurately assess PM2.5 mass emission factors and concentrations, real-time particle monitors must be calibrated for individual sources. Sixty-six experiments were conducted with a common, real-time laser photometer (TSI SidePak™ Model AM510 Personal Aerosol Monitor) and a filter-based PM2.5 gravimetric sampler to quantify the monitor calibration factors (CFs), and to estimate emission factors for common indoor sources including cigarettes, incense, cooking, candles, and fireplaces. Calibration factors for these indoor sources were all significantly less than the factory-set CF of 1.0, ranging from 0.32 (cigarette smoke) to 0.70 (hamburger). Stick incense had a CF of 0.35, while fireplace emissions ranged from 0.44-0.47. Cooking source CFs ranged from 0.41 (fried bacon) to 0.65-0.70 (fried pork chops, salmon, and hamburger). The CFs of combined sources (e.g., cooking and cigarette emissions mixed) were linear combinations of the CFs of the component sources. The highest PM2.5 emission factors per time period were from burned foods and fireplaces (15-16 mg min(-1)), and the lowest from cooking foods such as pizza and ground beef (0.1-0.2 mg min(-1)).

Calculating the nutrient composition of recipes with computers.

Science.gov (United States)

Powers, P M; Hoover, L W

1989-02-01

The objective of this research project was to compare the nutrient values computed by four commonly used computerized recipe calculation methods. The four methods compared were the yield factor, retention factor, summing, and simplified retention factor methods. Two versions of the summing method were modeled. Four pork entrée recipes were selected for analysis: roast pork, pork and noodle casserole, pan-broiled pork chops, and pork chops with vegetables. Assumptions were made about changes expected to occur in the ingredients during preparation and cooking. Models were designed to simulate the algorithms of the calculation methods using a microcomputer spreadsheet software package. Identical results were generated in the yield factor, retention factor, and summing-cooked models for roast pork. The retention factor and summing-cooked models also produced identical results for the recipe for pan-broiled pork chops. The summing-raw model gave the highest value for water in all four recipes and the lowest values for most of the other nutrients. A superior method or methods was not identified. However, on the basis of the capabilities provided with the yield factor and retention factor methods, more serious consideration of these two methods is recommended.

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

Directory of Open Access Journals (Sweden)

Manuela Mika JOMORI

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

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

African Journals Online (AJOL)

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

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...

Development of thermoacoustic engine operating by waste heat from cooking stove

Science.gov (United States)

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

2012-06-01

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

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

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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.

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

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

2015-01-01

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

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

Index Scriptorium Estoniae

Cook, Peter

2002-01-01

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

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

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

2010-10-01

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

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

Science.gov (United States)

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

2017-09-01

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

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

Science.gov (United States)

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

2017-04-26

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

The replacement value of groundnut cake with cooked Bambara ...

African Journals Online (AJOL)

Seventy five day-old Anak 2000 broiler chicks were randomly allotted to five dietary treatments 1, 2, 3, 4 and 5 in which groundnut cake (GNC) was replaced by cooked bambara groundnut meal (CBGM) at 0, 25, 50, 75 and 100% levels of inclusion for both starter and finisher phases. Replacement levels of cooked bambara ...

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.

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.

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.

A Touching and Contagious Captain Cook: Thinking History through Things

Directory of Open Access Journals (Sweden)

Stephen Muecke

2011-04-01

What, then, is Cook when he is displaced from ‘western’ history and spread around cultures like a virus? How precarious or robust, then, are the historical certainties associated with Cook-monumentalised Kurnell and its place in time as ‘the birthplace of modern Australia’?

The effect of cooking on the phytochemical content of vegetables

NARCIS (Netherlands)

Palermo, M.; Pellegrini, N.; Fogliano, V.

2014-01-01

Cooking induces many chemical and physical modifications in foods; among these the phytochemical content can change. Many authors have studied variations in vegetable nutrients after cooking, and great variability in the data has been reported. In this review more than 100 articles from indexed

Experiential Cooking Programs for Low-Income Adults: Strategies for Success

Science.gov (United States)

Franck, Karen; Vineyard, Michelle; Olson, Ann; Peterson, Ashley

2012-01-01

Experiential cooking classes for low-income adults can help improve healthy nutrition behaviors. However, nutrition educators and Extension professionals can face challenges in successful implementation of these programs such as difficulties recruiting and retaining participants. Drawing upon lessons learned from a cooking intervention with…

Cooked blueberries: anthocyanin and anthocyanidin degradation and their radical-scavenging activity.

Science.gov (United States)

Oliveira, Carla; Amaro, L Filipe; Pinho, Olivia; Ferreira, Isabel M P L V O

2010-08-25

This study examined anthocyanin and anthocyanidin composition and radical-scavenging activity of three cultivars of blueberries (Vaccinium corymbosum L., cv. Bluecrop, Bluetravel, and Ozarkblue) before and after cooking. A total of 13 anthocyanins were separated and monitored in methanolic extracts of raw fruits by high-performance liquid chromatography/diode array detector (HPLC/DAD). Principal component analysis using the anthocyanin profile as variables revealed differences according to cultivar origin. Of the six common anthocyanidins, four were identified and quantified in the hydrolysates, namely, malvidin, the most abundant, followed by cyanidin, petunidin, and delphynidin. A systematic evaluation of the degradation of anthocyanins and anthocyanidins of blueberries cooked in stuffed fish was performed. The percentage of anthocyanin degradation in cooked blueberries (by progressive heating from 12 to 99 °C for 60 min) ranged between 16 and 30% for Bluecrop, 30-42% for Bluetravel, and 12-41% for Ozarkblue. However, cooked blueberries maintained or increased radical-scavenging activity when evaluated by the 1,1'-diphenyl-2-picrylhydrazyl (DPPH) method. Overall, results show that cooked blueberries can serve as a good source of bioactive phytochemicals.

THE EFFECT OF COOKING AND STORAGE ON FLORFENICOL AND FLORFENICOL AMINE RESIDUES IN EGGS

Directory of Open Access Journals (Sweden)

Ayhan Filazi

2015-09-01

Full Text Available The aim of this study was to evaluate the effects of storage conditions (room temperature, refrigerator and cooking methods (frying, boiling on florfenicol (FF and florfenicol amine (FFA residue levels in eggs. Without any significant difference between storage conditions at 20˚C and +4˚C, residue levels decreased within days, but were still present on day 28. Frying and boiling for 1 and 5 min yielded similar results to the storage conditions just described; there was a significant decrease in residue levels, but still not enough for decomposing. These findings indicate that FF and FFA residues are heat-labile.

Optimization of Conditions for Extraction of Polyphenols and the Determination of the Impact of Cooking on Total Polyphenolic, Antioxidant, and Anticholinesterase Activities of Potato

Science.gov (United States)

Laib, Imen; Barkat, Malika

2018-01-01

In this work we optimized the cooking and extraction conditions for obtaining high yields of total polyphenols from potato and studied the effect of three domestic methods of cooking on total phenols, antioxidant activity, and anticholinesterase activities. The optimization of the experiment was carried out by the experimental designs. The extraction of the polyphenols was carried out by maceration and ultrasonication. Determination of the polyphenols was performed by using the Folin-Ciocalteau reagent method. The antioxidant activity was evaluated by three methods: 1,1-diphenyl-2-picryl-hydrazyl (DPPH), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS), and CUPRAC(Cupric reducing antioxidant capacity), the anticholinesterase activity was evaluated by the method of Elmann. The optimum of total phenolic obtained was: 4.668 × 104, 1.406 × 104, 3357.009, 16,208.99 µg Gallic Acid Equivalent (GAE)/g of dry extract for crude potato, steamed potatoes, in boiling water, and by microwave, respectively. The three modes of cooking cause a decrease in the total polyphenol contents, antioxidant and anticholinesterase activities. PMID:29522482