Simulated kitchen waste was developed in this study to overcome the problem of kitchen waste variation composition. The performance of organic acids production was compared between the simulated kitchen waste and original kitchen waste. Both substrates were subjected to anaerobic digestion by indigenous mixed microflora from fermented kitchen waste in a 250 mL shake flasks. The condition used w...

Technological advancements have taken us closer to the “kitchen of the future” where everyday kitchen activities are seamlessly integrated with smart computing services. While there exist smart kitchen approaches, the explorative nature of the field encourages novel designs. This paper follows the trend by describing the design and development of the Kitchen AS-A-PAL, an infrastructure for faci...

Indoor air quality and heat exposure have become an important occupational health and safety concern in several workplaces including kitchens of hotels. This study investigated the heat, particulate matter (PM), total volatile organic compounds (TVOCs) and polycyclic aromatic hydrocarbons (PAHs) emissions in indoor air of commercial kitchen and its association with kidney dysfunctions among kit...

• The range of initiatives undertaken by faith-based NGOs in Bosnia and Herzegovina has evolved over time. Taken together, their activities suggest that reconciliation may be furthered both directly and obliquely through projects as varied as soup kitchens, joint public statements, school councils, and choirs. While many faith-based NGOs can provide a record of people fed, houses rebuilt, or st...

In order to create a worker-friendly environment for institutional foodservice, facilities operating with a dry kitchen system have been recommended. This study was designed to compare the work safety and work environment of foodservice between wet and dry kitchen systems. Data were obtained using questionnaires with a target group of 303 staff at 57 foodservice operations. Dry kitchen faciliti...

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, th...

We have developed a small, light, passive, inexpensive, datalogging particle monitor called the "UCB" (University of California Berkeley particle monitor). Following previously published laboratory assessments, we present here results of tests of its performance in field settings at high particle concentrations. We demonstrate the mass sensitivity of the UCB in relation to gravimetric filter-ba...