Objective: The usage of pesticides has increased during the recent years. One the other hand, presence of harmful pesticides residue in rice and other food has caused a great concern among the consumers. Therefore, it is important to develop some pragmatic procedures to increase the food safety along with the reduction in consumption of pesticide residues. Methods: A gas chromatograph with elec...

N AN earlier study by the current authors, Gustafson’s model [1] has been applied to the modelling of the kappa number profile of a traditional Kamyr process [2]. In Downflow Lo-Solids cooking [3, 4] the process and flow conditions differ from the ones of the traditional Kamyr. The cooking reactions are, however, the same in both processes and more measurements and control variables are availab...

Repeated heating of vegetable oils at high temperatures during cooking is a very common cooking practice. Repeated heating of edible oils can generate a number of compounds, including polycyclic aromatic hydrocarbons (PAH), some of which have been reported to have carcinogenic potential. Consumption of these repeatedly heated oils can pose a serious health hazard. The objectives of the present ...

BACKGROUND 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. METHODS 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-Sa...

This paper describes an ontology for the cooking domain, reporting on the ontology building process, its life cycle, applied methodologies, taken decisions and achieved results. In the past, our research group built a generic dialogue system able to manage specific devices at home, such as TVs, lamps and windows. The cooking domain appeared as an interesting research area, where our technologie...

Cooking is one of the most popular activities at home; however, preparing a new dish by reading a recipe is not a trivial task. People might lose their current position in the recipe, misunderstand the required amount of ingredients, and generally become confused by the step that should be followed next. Shadow Cooking guides users with situated, step-by-step information projected on a kitchen ...

Eucalyptus globulus represents one of the most suited fibre sources for the production of a wide range of high quality papers and high-purity dissolving pulps. The optimization of kraft pulping covering both continuous and batch processes demands kinetic models suitable for advanced control and offline optimization of the cooking operation. Quite recently, an improved kinetic model structure fo...

Indoor air pollution associated with cooking and heating biomass fuel burning is estimated to be responsible for 7 million deaths in 2016 and most of these deaths occur in low and middle income countries. In Côte d'Ivoire, 73% of the population is reported using biomass (charcoal or wood) for cooking. The active device 3M EVM-7 was used to measure PM2.5 daily average concentrations i...

BACKGROUND Approximately 2.8 billion people cook with solid fuels. Research has focused on the health impacts of indoor exposure to fine particulate pollution. Here, for the 2010 Global Burden of Disease project (GBD 2010), we evaluated the impact of household cooking with solid fuels on regional population-weighted ambient PM2.5 (particulate matter ≤ 2.5 μm) pollution (APM2.5). OBJECTIVES We...