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Journal articles on the topic 'Concentrating Cooker'

Author: Grafiati

Published: 3 June 2025

Last updated: 31 July 2025

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1

Dahiru, D. Y., U. Samaila, and D. Habou. "PERFORMANCE EVALUATION OF A CONCENTRATING SOLAR COOKER UNDER HAZY WEATHER CONDITION." Continental J. Engineering Sciences 1 (July 22, 2007): 36–44. https://doi.org/10.5281/zenodo.833565.

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Experimental performance evaluation of a concentrating solar energy cooker with mirrors glued on the inside wall of the parabolic concentrator as reflective material with reflectivity of over 80% is presented herein. Series of boiling water tests, cooking tests of rice and comparative analysis tests with other solar cookers were carried out in July and August 2002 at Abubakar Tafawa Balewa University Bauchi under various levels of atmospheric turbidity. These yielded very encouraging and satisfactory results. The tracking of the cooker was done manually and thus has to be adjusted in every 15

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Shbailat, Suhaib J., and Salwa Bouadila. "Review of the non-concentrating solar cookers with innovative absorber plates designs." Babylonian Journal of Mechanical Engineering 2024 (April 15, 2024): 19–25. https://doi.org/10.58496/bjme/2024/004.

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Preparation of meals has been named as one of the leading factors that affect the consumption of energy consumed globally as well as global emissions of greenhouse gases. Still due to these reasons that solar cooking is cheap and can be done at large scale, it is appropriate. To discuss the plan of cheap solar cookers, this paper gives an introduction of them, namely; box cooker with or without. In a free and natural way without panels, funnels or reflectors. Other designs that encompass virtually all kinds of the solar cooker also included are Fresnel, indirect, and parabolic-dish and parabol

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3

Sonune, A. V., and S. K. Philip. "Development of a domestic concentrating cooker." Renewable Energy 28, no. 8 (2003): 1225–34. http://dx.doi.org/10.1016/s0960-1481(02)00187-8.

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VODOUNNOU, Edmond Claude, Ayihaou Armand DJOSSOU, Jean Louis Comlan FANNOU, Guy Clarence SEMASSOU, and Bienvenue AMETEPE. "Study, Design, Realization of a Domestic Solar Cooker in Tropical Climatic Conditions." European Journal of Advances in Engineering and Technology 10, no. 9 (2023): 10–19. https://doi.org/10.5281/zenodo.10638338.

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<strong>ABSTRACT</strong> Cooking food is done mainly by the use of fossil fuels (coal, gas, oil) or wood with emissions of greenhouse substances, where Benin enjoys good sunshine. The valorization of solar energy through the equipment of concentration of solar radiations can contribute to a cooking with low impact on the environment. This project consists in the realization of a solar cooker, usable in Benin. A solar cooker is a heating system that works from solar energy by concentrating this energy in a specific place on which a container is placed in the corn that it heats. The project inc

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Kedida, Dejene Kebede, Demiss Alemu Amibe, and Yilma Tadesse Birhane. "Performance of a Pebble Bed Thermal Storage Integrated with Concentrating Parabolic Solar Collector for Cooking." Journal of Renewable Energy 2019 (December 29, 2019): 1–12. http://dx.doi.org/10.1155/2019/4238549.

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Cooking using biomass, which is commonly practiced in developing countries, causes rampant deforestation and exposure to emission. Hence, utilization of solar energy for cooking is a green solution. As solar radiation is not available at every hour of the day, thermal storage is essential for availing thermal energy at required time of use. Therefore, this work investigates the efficiency of solar cooker with parabolic concentrating collector integrated with thermal storage using 1D finite difference computational model. A cook stove on packed pebble bed thermal storage having 0.3 m diameter a

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Kanimozhi, B., Kumar Sanandharya, Sumit Anand, and Sandeep Kumar. "Experimental Study on Solar Cooker Using Phase Change Materials." Applied Mechanics and Materials 766-767 (June 2015): 463–67. http://dx.doi.org/10.4028/www.scientific.net/amm.766-767.463.

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The main objective of our project is to conserve the available solar energy and improve its utilization with the help of phase change material; here we have absorbed solar energy to prepare food especially for cooking rice, boiling potatoes and eggs. The use of PCM in the solar cooker has improved its efficiency over conventional solar cooker and cooking food hot in off sunshine hours. It is being eco-friendly and other than that it save fuel, gas, coal which are exhaustible source of energy. In the present article some of different phase change materials are studied for solar cooking and amon

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John, S., N. V. Shanmugam, E. Vidyasagaran, M. Raghavan, P. Ramaiah, and C. E. Sooriamoorthy. "Studies on a new combined concentrating oven type solar cooker." Energy Conversion and Management 32, no. 6 (1991): 537–41. http://dx.doi.org/10.1016/0196-8904(91)90113-w.

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8

Khalifa, Adel M. A., M. M. A. Taha, and M. Akyurt. "Design, simulation, and testing of a new concentrating type solar cooker." Solar Energy 38, no. 2 (1987): 79–88. http://dx.doi.org/10.1016/0038-092x(87)90030-2.

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Bagus Rozaq, Huda, Muhammad Amin, Teuku Azuar Rizal, and Rita Syndia. "SOLAR STOVES AS AN ALTERNATIVE SOLUTION FOR THE USE OF RENEWABLE ENERGY IN INDONESIA." JURUTERA - Jurnal Umum Teknik Terapan 9, no. 02 (2022): 17–22. http://dx.doi.org/10.55377/jurutera.v9i02.6853.

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Along with the development of technology, the need for fossil energy for cooking purposes using conventional stoves is increasing. The limitations of fossil energy reserves that cannot be renewed have resulted in an energy crisis starting to hit. Solar energy is an energy source that is environmentally friendly and available free of charge. Solar energy is utilized using the system. Concentrating solar power (CSP) focuses solar radiation to a point to get a higher temperature. This type of box-type solar cooker has a long history dating back to the 18th century when Nicholas-de-Saussure first

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10

Nyeinga, Karidewa, Ole J. Nydal, Denis Okello, and Eldad J. K. B. Banda. "Dynamic model of a small scale concentrating solar cooker with rock bed heat storage." Journal of Energy in Southern Africa 27, no. 1 (2016): 20. http://dx.doi.org/10.17159/2413-3051/2016/v27i1a1563.

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This study presents a dynamic model for a concentrating solar energy collector with an integrated rock bed heat storage system. The model is based on numerical integration of a set of conservation equations for mass, momentum and energy of the heat carrier, the rock pebbles and the walls. The heat carrier is compressible air. Numerical solutions are implemented based on implicit time integration without iterations. Stability problems at large time steps do not occur but the accuracy is reduced. The model predicts pressure, velocity, density and temperatures of the fluid, rock bed and wall in t

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Coccia, Gianluca, Alessia Aquilanti, Sebastiano Tomassetti, Akiko Ishibashi, and Giovanni Di Nicola. "Design, manufacture and test of a low-cost solar cooker with high-performance light-concentrating lens." Solar Energy 224 (August 2021): 1028–39. http://dx.doi.org/10.1016/j.solener.2021.06.025.

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Mohod, Atul Ganesh, Yashawant Prabhakar Khandetod, and Sandip Sengar. "Eco-friendly utilization of parabolic concentrating solar cooker for extraction of cashew nut shell oil and household cooking." International Journal of Sustainable Energy 29, no. 3 (2010): 125–32. http://dx.doi.org/10.1080/14786460903497383.

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Ammar, Hany R., Sayed M. Saleh, Subbarayan Sivasankaran, Abuzar E. A. E. Albadri, and Fahad A. Al-Mufadi. "Investigation of Element Migration from Aluminum Cooking Pots Using ICP-MS." Applied Sciences 13, no. 24 (2023): 13119. http://dx.doi.org/10.3390/app132413119.

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The present study examined the migration of elements from aluminum cooking pots to foods after the cooking process. This study investigated the impact of pot quality (manufacturer), pot type (traditional or pressure cooker), water supply (tap water/mineral water), food acidity, salt, spices, temperature, and cooking time on the migration of elements into cooked food. The cooking experiments were conducted to simulate the actual cooking conditions. Standard food simulant B, with 3% (w/v) acetic acid, was used in subsequent cooking trials to confirm the results. Three methods were employed to an

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Modi, V. V., H. Sanchavat, A. D. Deshpande, N. N. Desai, J. C. Rajput, and V. Parmar. "Solar Hybrid System: Innovations in Cooking, Drying, and Power Generation." Journal of Scientific Research and Reports 30, no. 3 (2024): 122–28. http://dx.doi.org/10.9734/jsrr/2024/v30i31863.

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A hybrid system has been designed and developed which comprises the principle of solar thermal and photovoltaic. Flat plate collector and concentrating trough collector were incorporated under solar thermal technology. Solar thermal device which makes the most using infrared radiation out of solar spectrum. Black copper sheet at focal point of the solar trough served as a stand for cooking pan was able to gain direct as well as high intensity reflected solar radiation to expedite the cooking process. The electric unit of the system worked on the principle of photovoltaic effect. Main component

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Bagré, Boubou, Makinta Boukar, Ibrahim Kolawole Muritala, et al. "MODELLING AND SIMULATION OF A SUSTAINABLE THERMAL ENERGY STORAGE SYSTEM FOR CONCENTRATING SOLAR POWER (CSP) PLANT USING ECO-MATERIALS." JP Journal of Heat and Mass Transfer 31 (January 23, 2023): 147–61. http://dx.doi.org/10.17654/0973576323010.

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This paper addresses industry sector like concentrating solar power (CSP) plant used for electricity generation. Up till now, this technology is not affordable for developing countries where CSP potential is good. To contribute on the improvement of CSP technology, ceramic balls using sand clay and industry waste (coal bottom ash) have been developed for sensible heat storage. In this paper, the one dimensional two phase model has been chosen to predict the behaviour of the ceramic oil and vegetal oil (Jatropha curcas oil) thermal energy storage system. The results show that high porosity (&gt

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Balachandran, Selvaraj, and Jose Swaminathan. "Advances in Indoor Cooking Using Solar Energy with Phase Change Material Storage Systems." Energies 15, no. 22 (2022): 8775. http://dx.doi.org/10.3390/en15228775.

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One of the key areas of the UN’s sustainable development goals is growing affordable and clean energy. Utilizing solar energy that is now accessible will significantly lessen the demand for fossil fuels. Around the world, cooking is a crucial activity for homes and uses a lot of non-renewable energy. Uncontrolled firewood usage results in deforestation, whereas using biomass-related fuels in inefficient stoves can result in smoke emanating from the kitchen and associated health issues. The benefits of solar cooking include reducing smoke-related problems and saving on fossil fuels and firewood

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Wowiling, Fernando, Siegfried Berhimpon, Hens Onibala, and Feny Mentang. "Kualitas Organoleptik dan Isotermis Sorpsi Air (ISA) Ikan Cakalang (Katsuwonus pelamis L.) Presto Asap Cair." MEDIA TEKNOLOGI HASIL PERIKANAN 8, no. 1 (2019): 12. http://dx.doi.org/10.35800/mthp.8.1.2020.26012.

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Skipjack tuna is widely consumed by the people in North Sulawesi in many forms. One famous product is Cakalang Fufu or Smoked Skipjack. Conventional smoked skipjack fish processing has many shortcomings i.e. longer processing time and the presence of tar residues and aromatic polycyclic hydrocarbon compounds (benzo(a)pyrene) which are harmful to human health. The use of liquid smoke is safer since the concentration of liquid smoke can be controlled. Additionally, it is equipped with a cooking method to produce fish with soft fins and bones so that it can be directly consumed. The purpose of th

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18

Wang, Hai. "Comparative Study of a Fixed-Focus Fresnel Lens Solar Concentrator/Conical Cavity Receiver System with and without Glass Cover Installed in a Solar Cooker." Sustainability 15, no. 12 (2023): 9450. http://dx.doi.org/10.3390/su15129450.

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The glass cover is often situated at the aperture of a cavity receiver in concentrating collectors to reduce heat dissipation. However, the decrease in optical efficiency due to the reflection loss on the surface of the glass cover will directly reduce the thermal efficiency of a collector, especially for a fixed-focus solar concentrator, whose optical axis is generally not coincident with the central axis of the receiver. To fundamentally evaluate the effect of a glass cover on the efficiency of a fixed-focus Fresnel lens solar concentrator/conical cavity receiver system, its performances wit

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19

Tibebu, Solomon, and Arkbom Hailu. "Design, Construction, and Evaluation of the Performance of Dual-Axis Sun Trucker Parabolic Solar Cooker and Comparison of Cooker." Journal of Renewable Energy 2021 (September 6, 2021): 1–10. http://dx.doi.org/10.1155/2021/8944722.

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Energy demand is increasing due to population increment and industrialization. To meet this energy demand, technologies that use renewable energy such as solar energy are being developed. A parabolic solar cooker is one of the main solar cookers, which can cook food and boil water at a high temperature within a short period. This study aimed to design, construct, and evaluate the performance of the constructed parabolic solar cookers. Moreover, this study aimed to compare the constructed cooker with firewood, charcoal, kerosene, and electricity in terms of cooking time and energy cost. The coo

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20

Boubou Bagré, Makinta Boukar, Ibrahim Kolawole Muritala, et al. "Compatibility Study between Ceramic Balls and Jatropha Curcas Oil Properties under Long Time Heat Treatment: Potentiality for Thermal Energy Storage." Journal of Advanced Research in Fluid Mechanics and Thermal Sciences 109, no. 1 (2023): 91–113. http://dx.doi.org/10.37934/arfmts.109.1.91113.

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Valorisation of local and low-cost eco-materials have become an imperative for the sustainable development of Concentrating Solar Power (CSP) in West Africa. In this study, the compatibility tests were carried out. These involve the application of jatropha curcas oil (JCCO) and ceramic balls, which were developed from clay coal bottom ash and sands with a focus on Burkina dune sand ceramic. The aim was to assess the applicability of using JCCO as heat transfer fluid in CSPs with direct thermocline thermal energy storage. The tests involve the use of a small container to put in contact with Jat

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21

Corrêa, Carlos Victor Bessa, Jerusa Souza Andrade, and Lidia Medina Araújo. "Cookies with Functional Ingredients: Effect of Adding Powdered Passion Fruit Albedo on the Physical-chemical Characteristics and Sensory Attributes of Cookies Sweetened with Xylitol." Asian Food Science Journal 23, no. 12 (2024): 73–81. https://doi.org/10.9734/afsj/2024/v23i12759.

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Introduction: This paper studied nutritionally enhanced cookies, especially those containing dietary fiber and other health-promoting active substances. The addition of Xylitol, which is used as a sweetener and preservative as an ingredient during cookie production to extend the shelf life of cookies, also plays an important role in ensuring food and nutritional safety. Aims: The aim of this study was to elaborate and evaluate the physical-chemical and sensorial characteristics of cookies enriched with powdered passion fruit albedo (Passiflora edulis f. flavicarpa) and sweetened with xylitol.

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22

Jasman, Jasman, and Kasimir Sarifudin. "Bioethanol Production from Presto Pretreatment of Sorghum Stem by Simultaneous Saccharification and Cofermentation Technique and Purification Using Ende Natural Zeolites." Jurnal Beta Kimia 4, no. 1 (2024): 58–67. http://dx.doi.org/10.35508/jbk.v4i1.15473.

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One form of new renewable energy source with promising prospects in dry climate areas is bioethanol produced from sweet sorghum. In this research, bioethanol was produced from sweet sorghum stem pulp, which had been treated by boiling in a pressure cooker (presto) for varying times. The fermentation technique used is Simultaneous Saccharification and Cofermentation (SSCF) using a mixed culture of Trichoderma reesei-Saccharomyces cerevisiae. Next, the bioethanol is purified using adsorbent made from Ende natural zeolite. The results showed that press-cooked sweet sorghum stalk pulp produced les

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Fatma, Laili Khoirunnida, . Harijono, Hu Shao-Yang, and Lin Jenshinn. "Physicochemical Characteristics of Mocaf Flour and Rice Flour-Based Gluten-Free Cookies." International Journal of Current Science Research and Review 07, no. 12 (2024): 8888–95. https://doi.org/10.5281/zenodo.14378222.

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Abstract : This study investigated the effects of mocaf flour (modified cassava flour) concentration and baking temperature on the surface structure, color, moisture content, and hardness of gluten-free cookies. Cookies were prepared using mocaf flour and rice flour, with mocaf concentrations of 30%, 50%, and 70%, and baking temperatures of 150°C, 160°C, and 170°C. The results demonstrated that higher mocaf flour concentrations and increased baking temperatures significantly influenced the cookies’ physical properties. Higher mocaf concentrations and baking temperatures resul

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Coccia, Gianluca, Alessia Aquilanti, Sebastiano Tomassetti, Pio Francesco Muciaccia, and Giovanni Di Nicola. "Experimental Analysis of Nucleation Triggering in a Thermal Energy Storage Based on Xylitol Used in a Portable Solar Box Cooker." Energies 14, no. 18 (2021): 5981. http://dx.doi.org/10.3390/en14185981.

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Sugar alcohols have interesting thermodynamic properties that make them good options as heat storage materials (HSMs) to be used in solar cookers. Among sugar alcohols, xylitol is affected by severe supercooling that can significantly alter its usefulness in thermal energy storage (TES) systems. To overcome the supercooling issue, in this work the thermal behavior of a xylitol-based TES installed in a portable solar box cooker was investigated experimentally. The solar cooker has a 4.08 concentration ratio and the TES is a double-pot system filled with 2.5 kg of commercial-grade xylitol. The T

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CAVALCANTE, RODRIGO BARBOSA MONTEIRO, MARCOS ANTÔNIO DA MOTA ARAÚJO, MAURISRAEL DE MOURA ROCHA, and REGILDA SARAIVA DOS REIS MOREIRA-ARAÚJO. "EFFECT OF THERMAL PROCESSING ON CHEMICAL COMPOSITIONS, BIOACTIVE COMPOUNDS, AND ANTIOXIDANT ACTIVITIES OF COWPEA CULTIVARS." Revista Caatinga 30, no. 4 (2017): 1050–58. http://dx.doi.org/10.1590/1983-21252017v30n426rc.

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ABSTRACT This study aimed to determine the effect of cooking on the centesimal compositions, the content of bioactive compounds, and antioxidant activities in beans of the cowpea cultivars. The beans were cooked without soaking (1:5 w/v) in a pressure cooker for 780 seconds. Statistical analysis was performed using Student’s t-test to determine the difference between means of raw and cooked beans. One-way ANOVA: post-hoc Tukey’s test was applied at 5% to compare the data of the cultivars. Significant difference (p 0.05) was noted between the moisture contents of samples, with values ranging fr

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Viñas, Merry Jean, Jyle Sabalones, Charline Mae Tambis, et al. "Development and Sensory Evaluation of Avocado (Persea americana) Cookies Enhanced with Vanilla (Vanilla planifolia) Extract." International Multidisciplinary Journal of Research for Innovation, Sustainability and Excellece (IMJRISE) 2, no. 1 (2025): 159–68. https://doi.org/10.5281/zenodo.14642211.

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<strong>Abstract </strong> <strong> </strong> Cookies are a popular snack worldwide, with a growing demand for innovative and healthier alternatives. Avocado, rich in healthy fats, and vanilla extract, known for its sweet aroma and potential health benefits, presents an opportunity to develop a nutritious cookie. This study aims to formulate an avocado vanilla cookie that is affordable and accessible, while evaluating its sensory acceptability with varying avocado concentrations. Three formulations (T1, T2, T3) with different levels of avocado were assessed for their general acceptability

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de Wiel, Albert van, Tom Lammers, Zhi Wei Cai, and Antonia Bert Wolterbeek. "Arsenic concentrations in at home prepared cooked and fried rice." Nutrition and Food Processing 3, no. 3 (2020): 01–05. http://dx.doi.org/10.31579/2637-8914/030.

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Rice is the most widely consumed food for a large part of the world containing a variety of essential nutrients, but can also be contaminated with toxics like arsenic. This study analyzes the effect of cooking and frying, processed in the consumer’s kitchen, on arsenic concentrations Firstly, arsenic concentrations were measured in a number of rice species from Thailand and Turkey, available in supermarkets. The effect of cooking was studied in both white and brown rice with time of cooking and rice: water ratio as recommended by the producer. Part of the cooked rice was fried together with ot

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TAG, PROF. HUI. "Quality evaluation of innovative chocolate cookies enhanced with rhizome powder of Curcuma caesia Roxb. as a value-added functional component." Journal of Bioresources 12, no. 2 (2024): 89–95. https://doi.org/10.5281/zenodo.14892292.

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Black Turmeric (<em>Curcuma caesia </em>Roxb.) is an herbaceous rhizomatous medicinal plant of family Zingiberaceae. It is popularly used by the tribal communities of North East India due to its several health benefits. This study aims to estimate the effect of the addition of Black Turmeric Powder on the nutrient composition of the functional cookies. In this study Hot-air oven dried Black turmeric powder was used in different concentrations (1%, 2%, and 4% of the total dry weight of the dough) to prepare Chocolate cookies. The results of the sensory evaluation showed that Chocolate cookies w

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29

Pérez-Carrillo, Esther, Alicia Frías-Escobar, Karla Gutiérrez-Mendívil, Sara Guajardo-Flores, and Sergio O. Serna-Saldívar. "Effect of Maize Starch Substitution on Physicochemical and Sensory Attributes of Gluten-Free Cookies Produced from Nixtamalized Flour." Journal of Food Processing 2017 (February 14, 2017): 1–6. http://dx.doi.org/10.1155/2017/6365182.

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Nixtamalized corn flour (NCF) has a good dietary fiber profile that makes it an alternative to produce gluten-free cookies because upon hydration and mixing it yields a cohesive and machinable dough. In order to improve the texture and acceptance of cookies, five different experimental treatments were devised and compared with a cookie made with refined wheat flour. A waxy native maize or pregelatinized cross-linked starches in concentrations of 5% and 10% were evaluated. Results showed that the spread factor, diameter, and thickness of the different types of cookies were not statistically dif

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Agba, Temitayo D., Nurat O. Yahaya-Akor, Amarjit Kaur, et al. "Flour Functionality, Nutritional Composition, and In Vitro Protein Digestibility of Wheat Cookies Enriched with Decolourised Moringa Oleifera Leaf Powder." Foods 13, no. 11 (2024): 1654. http://dx.doi.org/10.3390/foods13111654.

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This study investigated the potential of decolourised Moringa oleifera leaf powder (D-MOLP) in cookies to meet consumer demand for healthier food options, addressing the issue of low acceptability due to its green colour. D-MOLP and its non-decolourised counterpart (ND-MOLP) were incorporated into wheat flour to produce cookies. The results showed that neither decolourisation nor addition level (2.5 or 7.5%) significantly affected water activity or flour functionality, though slight differences in cookie colour were observed. The Moringa-enriched cookies exhibited an improved spread ratio as w

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Gabriele Nathania Poentoadji and Fadjar Kurnia Hartati. "Wheat Bran Substitution and Different Soaking Time on Chemical and Organoleptic Quality Chocolate Chip Cookies." Demeter: Journal of Farming and Agriculture 1, no. 2 (2023): 36–41. http://dx.doi.org/10.58905/demeter.v1i2.188.

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Cookies are a popular snack enjoyed by many people. One of the favored cookie types is chocolate chip cookies. Cookies are made from flour, eggs, fat, sugar, water, and salt. Wheat flour itself is made from wheat which has high fiber. The addition of wheat bran in making cookies is considered to be a good source of fiber. So, cookies can be a healthy food. This study aimed to determine the substitution concentration and soaking time on the chemical and organoleptic quality of chocolate chip cookies. The research used a randomized block design with 2 different wheat bran flour concentrations an

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PARK, JE WON, SOO-HYUN CHUNG, CHAN LEE, and YOUNG-BAE KIM. "Fate of Ochratoxin A during Cooking of Naturally Contaminated Polished Rice." Journal of Food Protection 68, no. 10 (2005): 2107–11. http://dx.doi.org/10.4315/0362-028x-68.10.2107.

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Ochratoxin A (OTA), a mycotoxin widespread in cereals, occurs in polished rice that is consumed as cooked rice after washing and steaming. Cooking decreases OTA levels in food to varying extents, but little is known about how cooking changes the biological activity of this mycotoxin. We therefore evaluated the fate of OTA during rice cooking to determine the OTA residues and cytotoxic potential in vitro. Water-washed rice, ordinary cooked rice, and pressure-cooked rice were prepared from three polished rice lots naturally contaminated with OTA. Residual OTA in each sample was analyzed by high-

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Sagade, Atul A., Xabier Apaolaza-Pagoaga, Celestino Rodrigues Ruivo, and Antonio Carrillo-Andrés. "Experimental determination of effective concentration ratio for two different designs of concentrating solar cookers." Solar Energy 275 (June 2024): 112608. http://dx.doi.org/10.1016/j.solener.2024.112608.

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Nguyen, D. T. A., T. T. H. Nguyen, T. P. L. Huynh, T. P. L. Duong, and M. T. Nhan. "Effect of carboxymethyl cellulose and xanthan gum on the quality of gluten-free cookies from rice varieties with different amylose contents." Food Research 8, no. 4 (2024): 217–25. http://dx.doi.org/10.26656/fr.2017.8(4).368.

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Amylose and hydrocolloids may influence the rheology of dough and quality parameters of gluten-free cookies. The present study addresses an aspect of the effect of rice varieties (IR50404, Song Hau and Jasmine) and hydrocolloids (hydrocolloids (carboxymethyl cellulose, CMC, and xanthan gum, XG) with concentrations from 1.0 to 3.0% on rice cookie quality parameters (moisture content, water activity, density, expansion ratio, hardness and sensory value). The results noted that amylose content of rice varieties mainly influenced the hardness, expansion and thickness of cookies. The CMC was strong

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Puig, Marina Rovira, Silaji Salim Mbonaga, Júlia Seco, and Nyangi Chacha. "P-453 ASSESSING GAS EMISSIONS FROM FAECAL SLUDGE FUEL BRIQUETTES; GOOD PRACTICES FOR TACKLING OCCUPATIONAL SAFETY AND HEALTH CONCERNS IN TANZANIA." Occupational Medicine 74, Supplement_1 (2024): 0. http://dx.doi.org/10.1093/occmed/kqae023.1176.

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Abstract Introduction Fecal sludge recovery through production of carbonized briquettes is reported to be a cost-effective approach to minimize gasses exposure in households and hospitality industry in Tanzania. This study assesses the emissions released from fecal sludge bio-briquette combustion for enhancing resource recovery and addressing public health and environmental risks associated with mismanagement of fecal sludge in Dar es Salaam. Methods Five different binders were studied for briquette production: wastepaper and banana and cassava peels (cooked and uncooked) blended at varied rat

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Nusantoro, Bangun P., Haryadi Haryadi, Nursigit Bintoro, and Purnama Darmadji. "Pembuatan Tepung Jagung Kuning Pramasak dengan Proses Nixtamalisasi serta Karakterisasi Produknya." agriTECH 25, no. 3 (2017): 148. http://dx.doi.org/10.22146/agritech.13353.

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The nixtamalization process of maize is an ancient alkaline-temperature process commonly used in the production of maize-related food products. Whole maize grains are heated in a cooker with an alkaline solution. Then the cooked grains are washed with hot tap water and rested for a while to assure a better distribution of moisture within the maize grains. Unfortunately this nixtamalized maize is not done yet. This research investigates the appropriate cooking time and concentration of alkaline solution. Visual assessment, hardness and lightly to flatten on cooked grains are basis of decision.

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GORAN, Gheorghe Valentin, Liliana TUDOREANU, Aura MOCANU, Emanuela BADEA, and Victor CRIVINEANU. "Influence of Thermal Preparation Method on Mineral Composition of Mussels." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 75, no. 1 (2018): 78. http://dx.doi.org/10.15835/buasvmcn-fst:0005.

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This study focuses on evaluation of the effects of 3 different thermal preparation methods (boiling, roasting, microwaving) on mineral concentrations of mussels from Bucharest market. The mineral content in raw and cooked mussel samples was evaluated by ICP-OES and relative humidity of raw and cooked mussels by thermogravimetry. Se level in microwaved samples was significantly decreased compared to raw and the other 2 cooked mussel samples. Zn concentration in raw samples was not significantly different compared to those in roasted samples. Fe level was insignificantly different between boiled

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Pang, Min, Shengmei Kang, Lin Liu, Tengfei Ma, Zhi Zheng, and Lili Cao. "Physicochemical Properties and Cookie-Making Performance as Fat Replacer of Wax-Based Rice Bran Oil Oleogels." Gels 9, no. 1 (2022): 13. http://dx.doi.org/10.3390/gels9010013.

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Reducing the intake of trans and saturated fatty acids is a trend in healthy eating. In this study, the oleogels were prepared from rice bran oil (RBO), candle wax (CDW), beeswax (BW), rice bran wax (RBW), and carnauba wax (CRW), respectively, and the results based on their physicochemical properties and crystal structures at critical concentrations, 6 wt.%, 8 wt.%, and 10 wt.%, were determined to further investigate the oleogels as a shortening substitute in cookie recipes. Oleogel has a smooth, spreadable β′ crystal shape which creates excellent sensory properties and improves the texture, b

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Park, Myeong Ju, and Jun Ho Lee. "Effect of Ecklonia cava Powder on Color and Texture of Sugar-Snap Cookies." Food Engineering Progress 15, no. 1 (2011): 85–89. http://dx.doi.org/10.13050/foodengprog.2011.15.1.85.

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Freeze-dried Ecklonia cava powder was incorporated into cookie dough at 5 levels (0%, 1.5%, 3%, 4.5%, and 6%, w/w) by replacing equivalent amount of wheat flour of the cookie dough. After aging and sheeting, cookies were baked at 185oC for 14 min in a convection oven. The baked cookies were cooled to room temperature for 30 min and packed in airtight bags prior to all measurements. Lightness (L*) decreased significantly as the E. cava powder content increased (p<0.05) and a decreasing trend in both redness (a*-value) and yellowness (b*-value) was observed. On the other hand, firmness increa

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Kim, Beom-Jun, Junseok Park, and Jae-Weon Jeong. "Indoor Air Quality Enhancement Performance of Liquid Desiccant and Evaporative Cooling-Assisted Air Conditioning Systems." Sustainability 11, no. 4 (2019): 1036. http://dx.doi.org/10.3390/su11041036.

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The main objective of this study is to investigate the indoor air quality enhancement performance of two different liquid desiccant and evaporative cooling-assisted air conditioning systems, such as the variable air volume (VAV) system with the desiccant-enhanced evaporative (DEVap) cooler, and the liquid desiccant system with an indirect and direct evaporative cooling-assisted 100% outdoor air system (LD-IDECOAS), compared with the conventional VAV system. The transient simulations of concentration variations of carbon dioxide (CO2), coarse particles, and fine particles (PM10 and PM2.5) in a

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De Souza Oliveira, Fernanda Antonia, Aurora Britto Andrade, Weena Rebeca Pinheiro Damasceno, Rebeca Dos Reis Magalhães Azevêdo, and Renato Souza Cruz. "Preparation of Panification Products Using Passion Fruit in Replacement of Wheat Flour." JOURNAL OF BIOENGINEERING AND TECHNOLOGY APPLIED TO HEALTH 2, no. 3 (2020): 99–104. http://dx.doi.org/10.34178/jbth.v2i3.78.

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Passion fruit (fruit of significant domestic production) has 52% of its weight comprised of peel (albedo), is rich in pectin, and has essential technological properties for bakery products. In the present coursework, the production of passion fruit albedo flour (FAM) was carried out, later used in different concentrations to produce pasta (4%, 8%, 12%, and 16%) and cookies (3%, 6%, 9%, and 12%). Physical and technological analyses were performed to characterize the products. The data treatment showed that the ideal concentration of FAM for pasta is 15%, and for the cookie, the maximum incorpor

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Permadi, Aef, Rufnia Ayu Afifah, Dita Ambar Kartika Apriani, and Farida Ariyani. "Water Soluble Chitosan from Green Mussel (Perna viridis) Shells and Its Use As Fat-Absorber In Cookies." Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology 17, no. 3 (2022): 168–76. http://dx.doi.org/10.15578/squalen.731.

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Green mussel chitin can be converted by H2O2 into water-soluble chitosan (WSC). This can subsequently be utilized for a variety of different purposes, such as a fat binder. This study examines how different H2O2 concentrations (13, 21.5, and 30%) affected the properties of WSC (yield, moisture content, ash content, degree of deacetylation, and solubility in water and acid). Moreover as well as how WSC (8%, 9%, and 10%) affected the hedonic scores, proximate composition, and fat binding capacity of weight-loss cookies. A single factor Completely Randomized Design and single-factor ANOVA were us

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Hidayat, Beni, Udin Hasanudin, Siti Nurdjanah, Neti Yuliana, and Zukryandry. "Development of Low Glycemic Index Cookies Made From Functional Cassava Pulp Flour." Malaysian Applied Biology 52, no. 4 (2023): 145–51. http://dx.doi.org/10.55230/mabjournal.v52i4.m009.

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One of the food ingredients with the potential to be used as raw material for low glycemic index food is functional cassava pulp flour (FCPF) which has a dietary fiber content of 23.84% and resistant starch of 7.31%. The present research aimed to obtain the optimal substitution concentration of FCPF to produce cookies with the best nutritional, organoleptic, and physical characteristics and a low glycemic index. It was arranged in a Completely Randomized Design (CRD) with six levels of substitution concentration of FCPF, namely, 0% (control), 10%, 20%, 30%, 40%, and 50%. The results showed tha

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Draszanowska, Anna, Lidia Kurp, Małgorzata Starowicz, Beata Paszczyk, Marta Czarnowska-Kujawska, and Magdalena Anna Olszewska. "Effect of the Addition of Yellow Mealworm (Tenebrio molitor) on the Physicochemical, Antioxidative, and Sensory Properties of Oatmeal Cookies." Foods 13, no. 19 (2024): 3166. http://dx.doi.org/10.3390/foods13193166.

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Edible insects are receiving increased attention as a new food source, although research on their implementation in confectionary products remains scarce. The study analyzed the chemical composition, physical parameters, antioxidative, and sensory characteristics of oatmeal cookies reformulated with yellow mealworm larvae (Tenebrio molitor L.; TM) at 0% (TM0), 10% (TM10), and 30% (TM30). The inclusion of TM in the cookie recipe increased the protein and fat content, improved the ratio of n-6/n-3 acids, and raised oleic acid levels while reducing palmitic acid. Oatmeal cookies were rich in K an

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Makahity, Henzye, Helen Cynthia Dewi Tuhumury, and Syane Palijama. "The Effects of Margarine Substitution with Peanut Paste on The Characteristics of Sago Cookies." Journal of Applied Agricultural Science and Technology 8, no. 2 (2024): 159–74. http://dx.doi.org/10.55043/jaast.v8i2.276.

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The principle of making sago cookies without wheat flour through the substitution of margarine with peanut paste is predicted to boost the nutritional content of cookies and also employ alternative components to replace margarine to develop products that are acceptable to consumers. This study aimed to determine the right concentration of peanut paste to substitute for margarine in the manufacture of sago cookies. This study was designed using a one-factor Complete Randomized Design (CRD), namely the substitution of margarine with peanut paste at five substitution levels of 100:0%, 75%:25%, 50

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Duarte, Hugo, Ceferino Carrera, María José Aliaño-González, et al. "On the Valorization of Arbutus unedo L. Pomace: Polyphenol Extraction and Development of Novel Functional Cookies." Foods 12, no. 19 (2023): 3707. http://dx.doi.org/10.3390/foods12193707.

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The fruits of Arbutus unedo L. have a crimson colour and are enriched with remarkable concentrations of bioactive compounds such as anthocyanins and polyphenols. These fruits are commonly used in the production of a Portuguese Protected Geographical Indication distillate called “Aguardente de Medronho”. During this process, a solid pomace is generated and presently discarded without valuable applications. In this work, two strategies have been developed for the valorisation of A. unedo pomace. The first approach considers the extraction of polyphenols from this by-product through the optimizat

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Patel, N. V., and S. K. Philip. "Performance evaluation of three solar concentrating cookers." Renewable Energy 20, no. 3 (2000): 347–55. http://dx.doi.org/10.1016/s0960-1481(99)00055-5.

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Essiet, Ima, and Ado Dan-Isa. "Practical discrimination of good and bad cooked food using metal oxide semiconductor odour sensor." Acta Periodica Technologica, no. 44 (2013): 39–47. http://dx.doi.org/10.2298/apt1344039e.

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An increasing concentration of ammonia in cooked food is in direct proportion to the extent of decay. This fact is used to design an electronic nose (e-nose) based on metal oxide semiconductor odour sensor circuit capable of discriminating good and bad cooked food. On the basis of the data produced by the e-nose circuit, a feedforward multilayer neural network is designed and trained to recognize varying concentrations of ammonia in the food. Test results of the prototype e-nose system show that it is capable of classifying cooked food as being good or bad with over 92% average success rate.

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Boo, Chelsea C., Christine H. Parker, and Lauren S. Jackson. "A Targeted LC-MS/MS Method for the Simultaneous Detection and Quantitation of Egg, Milk, and Peanut Allergens in Sugar Cookies." Journal of AOAC INTERNATIONAL 101, no. 1 (2018): 108–17. http://dx.doi.org/10.5740/jaoacint.17-0400.

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Abstract Food allergy is a growing public health concern, with many individuals reporting allergies to multiple food sources. Compliance with food labeling regulations and prevention of inadvertent cross-contact in manufacturing requires the use of reliable methods for the detection and quantitation of allergens in processed foods. In this work, a novel liquid chromatography-tandem mass spectrometry multiple-reaction monitoring method for multiallergen detection and quantitation of egg, milk, and peanut was developed and evaluated in an allergen-incurred baked sugar cookie matrix. A systematic

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GORAN, Gheorghe Valentin, Liliana TUDOREANU, Elena BADOI, Emanuela BADEA, and Victor CRIVINEANU. "Influence of Thermal Preparation Method on Mineral Composition of Shrimps." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 74, no. 2 (2017): 90. http://dx.doi.org/10.15835/buasvmcn-fst:0004.

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This study goal was to evaluate the effects of 3 different cooking methods (boiling, roasting, and microwaving) on mineral concentrations of shrimps from the Bucharest market. Mineral content in shrimp samples was evaluated by ICP-OES, and relative humidity was assessed by thermogravimetry. Cooking method insignificantly influenced the level of Fe. Ca and K levels were higher in cooked samples compared to raw shrimps, independent of cooking method. Essential (Cu, Se, and Zn), and non-essential and toxic (Al, Cd, Ni, and Pb) elements levels were significantly increased in boiled shrimps, compar

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