In Bangladesh, rice is boiled with an excessive amount of water, and the water remaining after cooking will be discarded. We did an on-site experiment to assess the effect of this cooking method on the amount of arsenic retained in cooked rice. The concentration of arsenic in cooked rice was higher than that in raw rice and absorbed water combined, suggesting a chelating effect by rice grains, ...

STUDY OBJECTIVES To investigate the effects of passive exposure to tobacco smoke and gas cooking at home on respiratory symptoms and lung function of non-smoking women. SETTING Evidence on the effects of passive smoking and exposure to nitrogen dioxide from gas cooking on the respiratory health of adults is limited and variable. Over 97% of women in Singapore do not smoke, and a principal sou...

Globally, 2.6 billion people still cook with biomass, resulting in interlinked health, environmental and drudgery challenges. The uptake of improved biomass cookstoves has barely kept up population growth, yet SDG7 hopes for universal access to modern energy by 2030. This paper explores a potentially transformative new approach facilitate affordable, reliable, sustainable cooking leveraging rap...

Only 17.5 % of all Indian homes use LPG as their primary cooking fuel, with 90 % of rural households dependent on some form of biomass. To improve the quality of life of such a large number of people, it is imperative that clean and renewable alternatives are provided for cooking. This paper presents one such. An ethanol stove running on 50 % ethanol-water mixture has been developed at Nimbkar ...

Traditional food processing approaches like cooking, freezing, refrigeration and blanching are commonly known methods and are generally used by the people in their homes. However, in the food processing industries these techniques are combined with other processing operations with the help of several contemporary process-technology plants by using different technical prospects that are not comm...

Improving access to affordable modern energy is critical to improving living standards in the developing world. Rural households in India, in particular, are almost entirely reliant on traditional biomass for their basic cooking energy needs. This has adverse effects on their health and productivity, and also causes environmental degradation. This study presents a new generic modelling approach...

The concentration and composition of PAHs emitted from biomass cooking fuel were characterized in a rural non-smoking household in northern China. Twenty-two parent PAHs (pPAHs), 12 nitro-PAHs (nPAHs), and 4 oxy-PAHs (oPAHs) were measured in the kitchen, bedroom, and outdoors during both summer and winter. The most severe contamination occurred in the kitchen in the winter, where the daily mean...

Within user-centred design and topics such as persuasive design, pleasurable products, and design for sustainable behaviour, there is a danger of over-determining, pacifying or reducing people’s diversity. Taking the case of sustainable food, we have looked into the social aspects of cooking at home, in specific related to the type of food that is purchased. This paper describes what it means f...

This work concerns the use of analytical procedures to determine polycyclic aromatic hydrocarbons (PAH) in heat-treated meat dishes prepared under household cooking conditions. These compounds have not yet been analysed in food in Poland. Application of tandem solid-phase extraction (SPE) with columns filled with Extrelut diatomaceous earth and C18 phase, and column chromatography on silica gel...

In a remarkable work of social history called More Work for Mother: The Ironies of Household Technology from the Open Hearth to the Microwave, Ruth Cowan examines the effects of new technologies in the kitchen. Her main conclusion: new technologies like stoves (which were invented in the 18 century and replaced traditional cooking on the open hearth) did not generally make less work for mother....