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Journal articles on the topic 'Cooking utensils'

Author: Grafiati
Published: 4 June 2021
Last updated: 4 February 2022

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1

Peng, Xiao Hui, Shun Sheng Xu, Yong Wen Zhong, Li Jun Tian, Zhi Jie Zhang, and Wen Chuan Deng. "Integration Design of High-Effective Stove-Cooking Utensil Based on the Research of Enhanced Heat Transfer." Advanced Materials Research 516-517 (May 2012): 328–31. http://dx.doi.org/10.4028/www.scientific.net/amr.516-517.328.

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The level of domestic gas utensils energy utilization efficiency decides the energy saving efficiency and economical efficiency of the gas utensils. In this paper, considering the stove-cooking utensil as the object of study, on the basis of deep research of stove-cooking utensil system’s high-effective heat transfer, high-effective heat preservation technology, combing the technology of high-effective burning, high-effective heat transfer, high-effective heat preservation, a stove-cooking utensil system that is of high-effective heat transfer, high-effective heat preservation, low cost, low exit flue gas temperature is designed and the stove-cooking utensil system’s energy efficiency is improved significantly by comprehensive designing and researching of the insulation lid, the bottom of pot, and the radiant panel on the condition of keeping high-effective burning.
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2

Ghani, Abdul, Ambreen Sahito, Shahla Naeem, Fujio Kayama, and Zafar Fatmi. "An experimental study of arsenic and lead concentration in common food sources." International Journal Of Community Medicine And Public Health 5, no. 9 (August 24, 2018): 4161. http://dx.doi.org/10.18203/2394-6040.ijcmph20183613.

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This study estimated the concentration of arsenic (As) and lead (Pb) in commonly used food items: chicken meat, potato and lentils. Furthermore, it also determined the contribution of As and Pb in food through leaching by different types of utensils. Samples of food were bought from open market of Karachi, Pakistan. Each food item was cooked under standardized condition for 20 minutes. The food samples were cooked in utensils made of four different types of materials which are commonly used for cooking. The As and Pb concentrations were determined by inductively coupled plasma mass spectrometry. None of the food items were free of As or Pb. Lentils cooked in aluminium and steel cookware had high concentration of Pb (55.1 and 34.6 ng/gm, respectively). The As concentration was higher in chicken meat (ranged from 41.3 to 47.7 ng/gm) compared to other food items. The chicken meat was uniformly contaminated with high As levels irrespective of the utensil material used for cooking. Thus, chicken meat could be potentially contaminated from external environment (mostly likely during raising). Aluminium or steel utensils have particular interaction with lentils and causes leaching of Pb during cooking. Exposure from As and Pb can be reduced by regulating food items and quality of cooking utensils.
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3

TENNAKONE, K., and S. WICKRAMANAYAKE. "Aluminium leaching from cooking utensils." Nature 325, no. 6101 (January 1987): 202. http://dx.doi.org/10.1038/325202b0.

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4

Bolton, Christopher. "Cool Tools: Cooking Utensils from the Japanese Kitchen:Cool Tools: Cooking Utensils from the Japanese Kitchen." Gastronomica 7, no. 1 (February 2007): 113–14. http://dx.doi.org/10.1525/gfc.2007.7.1.113.

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Ooi, Sho, Tsuyoshi Ikegaya, and Mutsuo Sano. "Cooking Behavior Recognition Using Egocentric Vision for Cooking Navigation." Journal of Robotics and Mechatronics 29, no. 4 (August 20, 2017): 728–36. http://dx.doi.org/10.20965/jrm.2017.p0728.

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This paper presents a cooking behavior recognition method for achievement of a cooking navigation system. A cooking navigation system is a system that recognizes the progress of a user in cooking, and accordingly presents an appropriate recipe, thus supporting the activity. In other words, an appropriate recognition of cooking behaviors is required. Among the various cooking behavior recognition methods, such as the use of context with the object being focused on and use of information in the line of sight, we have so far attempted cooking behavior recognition using a method that focuses on the motion of arms. Using the cooking behavior rate obtained from the motion of arms and cooking utensils, this study achieves recognition of the cooking behavior. The average recognition rate was 63% when calculated by the conventional method of focusing on arm motions. It has been improved by approximately 20% by adding the proposed cooking utensil information and optimizing the parameters. An average recognition rate of 84% was achieved with respect to the five types of basic behaviors of “cut,” “peel,” “stir,” “add,” and “beat,” indicating the effectiveness of the proposed method.
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6

Khan, M. Rezwan, and Intekhab Alam. "A Solar PV-Based Inverter-Less Grid-Integrated Cooking Solution for Low-Cost Clean Cooking." Energies 13, no. 20 (October 21, 2020): 5507. http://dx.doi.org/10.3390/en13205507.

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The cost of solar PV has been reduced to a level such that the levelized cost of solar electricity is either cheaper or competitive relative to the grid electricity. So, a low-cost integration of solar PV with grid can be a cost-effective solution for clean cooking. The usual technique of using grid-tied inverters contribute ~20% towards the energy cost. The proposed system incorporates a control circuit that connects grid electricity to the solar PV via a DC link and provides a DC output eliminating the requirement of grid-tied inverters. Most of the cooking utensils either have a resistive heating element or an electronic control circuit that is insensitive to input AC or DC and no modification is needed for the cooking utensils while using with DC voltage. In the proposed system, preference for power delivery is always given to the solar PV and the grid effectively operates as the backup for the system when solar PV output fluctuates due to varying weather and climatic conditions. As the absence of a grid-tied inverter in the system restricts the excess solar energy to be transferred to the grid, some kind of energy storage device is essential to run the system efficiently. A novel idea of storing solar PV energy in the form of hot water has been presented in this paper, with a cost-effective clean cooking concept. A simple and low-cost heat preservation technique has been suggested that requires a minimal change in habit for the users. Experimental results with multiple cooking utensils and foods have been presented and energy cost for cooking has been found to be as low as 4.75 USD/month, which is significantly lower (32%) than that of the grid-connected regular cooking system.
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7

ACUFF, G. R., C. VANDERZANT, M. O. HANNA, J. G. EHLERS, and F. A. GARDNER. "Effects of Handling and Preparation of Turkey Products on the Survival of Campylobacter jejuni." Journal of Food Protection 49, no. 8 (August 1, 1986): 627–31. http://dx.doi.org/10.4315/0362-028x-49.8.627.

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Various cooking procedures (roasting, braising, stewing and microwave cooking) applied to turkey thighs, and washing procedures for contaminated utensils (knives and cutting boards) and food handlers' hands were evaluated for their effectiveness in removing Campylobacter jejuni. Roasting, braising and stewing were effective in destruction of C. jejuni on contaminated turkey thighs even when the meat was undercooked, reaching an internal temperature of 55°C. Destruction of C. jejuni by microwave cooking was assured more fully if a meat thermometer was used to check the internal temperature of the sample rather than by visual evaluation. Washing of utensils with water and detergent, either by hand or in a dishwasher, removed C. jejuni except from wooden cutting boards washed by hand. Minimal hand washing procedures may not assure complete removal of C. jejuni from contaminated hands.
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8

Thomas, P. "The use of fluoropolymers for non-stick cooking utensils." Surface Coatings International 81, no. 12 (December 1998): 604–9. http://dx.doi.org/10.1007/bf02693055.

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9

Yaman, M., M. G�ne?, and S. Bakirdere. "Contamination of Aluminium from Cooking Utensils and Yogurt Containers." Bulletin of Environmental Contamination and Toxicology 70, no. 3 (March 1, 2003): 437–42. http://dx.doi.org/10.1007/s00128-003-0005-5.

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10

Semwal, Anil D., A. Padmashree, Mohammed A. Khan, Gopal K. Sharma, and Amrinder S. Bawa. "Leaching of aluminium from utensils during cooking of food." Journal of the Science of Food and Agriculture 86, no. 14 (2006): 2425–30. http://dx.doi.org/10.1002/jsfa.2635.

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11

Park, Sung-Hee, Myung-Gil Kim, Mi-Hui Son, Mi-Young Seo, Mi-Kyung Jang, Eun-Jung Ku, Sun-Young Chae, and Yong-Bae Park. "Monitoring of Hazardous Metals Migrated from Home-Cooking Utensils." Journal of Food Hygiene and Safety 36, no. 3 (June 30, 2021): 264–70. http://dx.doi.org/10.13103/jfhs.2021.36.3.264.

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12

Odularu, A. T., P. A. Ajibade, and P. C. Onianwa. "Comparative Study of Leaching of Aluminium from Aluminium, Clay, Stainless Steel, and Steel Cooking Pots." ISRN Public Health 2013 (August 20, 2013): 1–4. http://dx.doi.org/10.1155/2013/517601.

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Analyses on the absorption of aluminium by rice boiled in distilled water in a variety of containers, such as old and new aluminium pots, clay receptacles, stainless steel pots, and steel pots, were carried out. 10 g of rice was taken as a representative sample. Colorimetric analysis of classical methods was used to determine the concentration of aluminium. The control for aluminium was 350 ± 130 μg/g. The new aluminium pots had a concentration of 126 ± 64 μg/g, old aluminium pots had 314 ± 128 μg/g, new clay pots had 132 ± 68 μg/g, old clay pots had 195 ± 137 μg/g, new steel pots had 241.00 ± 200 μg/g, old steel utensils had 186.83 ± 75.18 μg/g, new stainless steel utensils had 294.83 ± 163 μg/g, and old stainless steel utensils had 289.00 ± 75.155 μg/g. Aluminium leaching was detected in all forms of new and old cooking utensils, and leaching was below and within the control concentration range. Old aluminium pots had the highest concentration of leaching while new steel pots had the least leaching of aluminium. However, the aluminium contamination of the foods tested was insufficient to constitute a hazard to health.
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13

Matsushima, Fumiko, Shunsuke Meshitsuka, Kazuhiko Funakawa, and Takayuki Nose. "Dissolution of aluminum and silicon from tableware and cooking utensils." Nippon Eiseigaku Zasshi (Japanese Journal of Hygiene) 43, no. 5 (1988): 969–78. http://dx.doi.org/10.1265/jjh.43.969.

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14

Flint, G. N., and S. Packirisamy. "Systemic nickel: the contribution made by stainless-steel cooking utensils." Contact Dermatitis 32, no. 4 (April 1995): 218–24. http://dx.doi.org/10.1111/j.1600-0536.1995.tb00672.x.

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15

Brede *, C., and I. Skjevrak. "Migration of aniline from polyamide cooking utensils into food simulants." Food Additives and Contaminants 21, no. 11 (November 2004): 1115–24. http://dx.doi.org/10.1080/02652030400019349.

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16

Wang, Wei C., and Anthony Worsley. "How Often Do We Use Cooking Utensils? An Exploratory Study." Journal of Culinary Science & Technology 12, no. 4 (June 16, 2014): 326–38. http://dx.doi.org/10.1080/15428052.2014.904834.

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17

Mittal, D., M. Sidhu, and S. Bal. "Knowledge of homemakers regarding base materials used for cooking utensils." ADVANCE RESEARCH JOURNAL OF SOCIAL SCIENCE 5, no. 2 (December 15, 2014): 175–79. http://dx.doi.org/10.15740/has/arjss/5.2/175-179.

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18

KISHIMOTO, MICHIRU, YUICHI HIOKI, TETSUYA OKANO, HIROTAKA KONUMA, KAZUHIRO TAKAMIZAWA, HAJIME KASHIO, and FUMIKO KASUGA. "Ribotyping and a Study of Transmission of Staphylococcus aureus Collected from Food Preparation Facilities." Journal of Food Protection 67, no. 6 (June 1, 2004): 1116–22. http://dx.doi.org/10.4315/0362-028x-67.6.1116.

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Food poisoning from Staphylococcus aureus is sometimes caused by improper handling of food items in food preparation facilities. Prevention of contamination by employees is particularly important in facilities where a significant amount of food preparation is performed by hand. Some experiments have been performed to describe bacterial cross-contamination in the food preparation process, but there have been few studies of cross-contamination in actual food preparation facilities. Aiming to shed light on the transmission of S. aureus in food preparation facilities, this study collected samples of 66 strains of this bacterium from the fingers of food preparation staff, foodstuffs, prepared foods, cooking utensils, and cooking equipment and typed them with the ribotyping method. S. aureus from the same ribogroup was detected on the hands of a study participant, a faucet, knife, frying pan, and a salad, indicating that bacteria found on the hands of the study participant was transmitted to cooking utensils and prepared foods. Transmission (from a faucet to a frying pan handle) of bacteria by another person, a third party, was also detected.
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19

Puspita, Widyana Lakshmi, Yenni Prawiningdyah, and Fatma Zuhrotun Nisa. "Penerapan Hazard Analysis Critical Control Point (HACCP) terhadap penurunan bahaya mikrobiologis pada makanan khusus anak berbasis hewani di Rumah Sakit Umum Daerah Dr. Soedarsono Pontianak." Jurnal Gizi Klinik Indonesia 7, no. 1 (July 1, 2010): 8. http://dx.doi.org/10.22146/ijcn.17609.

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Background: One way to improve the quality of food provision in hospitals is by implementing hazard analysis critical control point (HACCP) in food processing.Objective: The study aimed to identify the effect of HACCP implementation to the decrease of microbiological hazards of foods for children in particular at Nutrition Installation of Dr. Soedarso Hospital of Pontianak.Methods: The study was a quasi experiment that use multiple time series design with intervention and cassation of intervention (ABA time series chain). Samples of the study were animal based food for children, cooking utensils used preparation, processing, and distribution of the food, the food providers and food processing containers. Samples were taken 3 times before and after the implementation of HACCP, each within a week duration.Result: Average germ rate in foods and cooking utensils before implementation of HACCP was relatively high. After the implementation of HACCP there was a decrease. The result of statistical analysis showed that there were effects of HACCP implementation to the reduction of microbiological hazards in foods and cooking utensils (p<0.05). Average score of knowledge on sanitation hygiene of food and practice of sanitation hygiene of foods after HACCP implementation increased. There was an increase of average score of knowledge on food sanitation hygiene and practice of food sanitation hygiene of HACCP implementation (p<0.05). Average score of sanitation hygiene of food processing container after HACCP implementation increased.Conclusion: The implementation of HACCP could reduce microbiological hazards (germ rate) of animal based special foods for children.
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20

Ansah, Benjamine, Kafui Kwesi Agyeman, Harold Awuley Quaye, and Frederick Ampah Clement. "Ghanaian Local Aluminum Cast Utensil Forms for Fountain Production." International Journal of Innovative Science and Research Technology 5, no. 6 (July 14, 2020): 1333–45. http://dx.doi.org/10.38124/ijisrt20jun890.

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In Ghana, movable fountain production has not been industry friendly especially to our local material producing industries in Ghana. Materials like Resin, silicon and fine marble stone which are not traditionally produced materials in Ghana are what most fountains used in Ghana are made of. This has made fountain production and repairs very difficult and expensive. The local material producing industries equally produce strong and good materials and forms that can be effectively employed in fountain production. Applying and repairing fountains produced in these local materials and forms are less costly and easier. For this reason, this study focuses on the forms of locally cast aluminium utensils for the production of fountains. In spite using these utensils for cooking purposes, it was also observed that, they have form that elated to some elemental forms in the production movable fountains. This study aimed at identifying the forms of the Ghanaian aluminum cast utensils suitable for the different parts of a movable water fountain. In this regard, data was collected through observation and interviews of selected stakeholders of the foundries in Tamale and Kumasi which formed the population for the study. In relation to existing fountains the forms were subjected to conceptual analyses which resulted in three concepts. these concepts were further subjected to matrix evaluation based on affordability, attractiveness, sustainability, strength, functionability, lightness of weight, and size. This arrived at a more efficient design. This was further subject to fabrication experimentations in line with the design. The result of this study is a locally cast aluminum utensil water fountain. it is called ‘water fall and cascading’ fountain based on the design and water flow. The study has proven that the forms and functions of these utensils make an ideal fountain that is ecofriendly, safe, less costly and easy to maintain.
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21

Chirwa, Paxie W., Cori Ham, Stella Maphiri, and Marlett Balmer. "Bioenergy use and food preparation practices of two communities in the Eastern Cape Province of South Africa." Journal of Energy in Southern Africa 21, no. 4 (November 1, 2010): 26–31. http://dx.doi.org/10.17159/2413-3051/2010/v21i4a3260.

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A study was undertaken in two communities that use firewood in the Keiskammahoek area of the Eastern Cape Province of South Africa to understand their behaviour with regard to energy use during food preparation as well as the extent of practising efficient cooking habits. The results showed that despite the high level of electrification, firewood was used in most households (≥ 60%) for cooking while electricity was mostly used (≥ 90%) for lighting. Firewood is also preferred for cooking food that takes a long time to prepare, while more convenient sources of energy such as electricity is used for short periods of cooking and re-heating of food. Secondary sources of energy used for cooking included paraffin, dung, leaves and twigs. The study found that there was some deliberate use of energy saving techniques in both communities, although limited and not necessarily practiced with a view to saving energy. Less than half of the respondents soaked hard grains and beans before cooking; while all of them cut food into smaller pieces before cooking commenced. A third of respondents had utensils ready before cooking commenced in one village while two thirds placed utensils and food together before they commenced food preparations in the other village. Pots were covered with lids and water was added in small amounts as required. The heat from fire was not monitored, but fires were extinguished after use. The greatest potential for improvement exists around cooking appliances; where all households were found to be using three-legged pots on open fires when cooking with biomass energy. Open fires are highly inefficient and the use of efficient biomass cook stoves would increase efficiency. It is recommended that in order to reduce the use of biomass-derived energy consumption and expenditure in low-income households, the use of multiple energy sources and portable energy efficient firewood stoves should be promoted. In addition, there should be an aggressive dissemination of information on further processing of fuelwood into forms that can easily be stored and used; and various forms of pre-treatment of hard foods.
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22

Tsuji, Makiko, and Kumio Yokoigawa. "Attachment of Escherichia coli O157:H7 to Abiotic Surfaces of Cooking Utensils." Journal of Food Science 77, no. 4 (April 2012): M194—M199. http://dx.doi.org/10.1111/j.1750-3841.2012.02654.x.

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23

Wiradnyani, Ni Ketut, and P. Herry Sandayani. "KOMPONEN SENYAWA DAN ANTIOKSIDAN BERBAGAI LOLOH PASCA PEREBUSAN DENGAN BERBAGAI BAHAN UTENSIL, PRODUK LOLOH." Pro Food 6, no. 2 (December 21, 2020): 647. http://dx.doi.org/10.29303/profood.v6i2.138.

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ABSTRACT The purpose of this study was to determine the antioxidant test of various utensils from pottery, aluminum and stainless steel against the antioxidants of loloh drinks produced by the village of Pejeng Kelod Tampak Siring, Gianyar, Bali. Loloh using water that is boiled first, then poured on the main ingredients and then packed. The tools used to cook loloh are inconsistent, while the public's ano if cooking loloh using pottery seems better. The research used the GC MS method, IC50 and antioxidant capacity after heating the loloh with various utensils. The results showed that there were 15 compound components, and there were significant differences in the use of pottery, aluminum and stainless steel cooking tools. Further tests of the Smallest Significant Difference (LSD) show that cooking turmeric loloh and using pottery shows the highest antioxidant capacity (623.91 μg GAEAC / g material), compared to the antioxidant capacity of aluminum (353.2 μg GAEAC / g material) , stainless steel (559.1 μg GAEAC / g material), and untreated (control) (631.1 μg GAEAC / g material). Inversely proportional to IC50 turmeric loloh control (2208.7 ppm), earthenware (3426.09 ppm), stainless steel (4792.46 ppm), aluminum (6122.40 ppm). The paiduh antioxidants were significantly different from heating with aluminum (7122.40 ppm), stainless steel (4426.09 ppm), and pottery (3208.7 ppm). The higher the antioxidant capacity of loloh paiduh, namely aluminum (423.2 GAEAC / g material), stainless steel (649.1 GAEAC / g material), pottery (723.91 GAEAC / g material) Keywords: antioksidant, loloh turmeric, pejeng kelod, pottery, utensil ABSTRAK Tujuan penelitian ini untuk mengetahui antioksidan uji berbagai utensil dari bahan gerabah, aluminium dan stainless steel terhadap antioksidan minuman loloh produksi desa Pejeng Kelod Tampak Siring Gianyar Bali. Loloh menggunakan air yang dimasak terlebih dahulu, kemudian dituangkan pada bahan utama dan selanjutnya dikemas. Alat yang dipergunakan memasak loloh tidak konsisten sedangkan anemo masyarakat jika memasak loloh dengan menggunakan gerabah terkesan lebih baik. Penelitian menggunakan metode GC MS, IC50 dan kapasitas antioksidan setelah pemanasan loloh dengan berbagai utensil. Hasil penelitian menunjukkan bahwa terdapat 15 komponen senyawa, da nada perbedaan yang signifikan dari penggunaan alat memasak gerabah, aluminium dan stainless steel. Uji lanjut Beda Nyata Terkecil (BNT) diketahui bahwa memasak loloh kunyit dan paiduh dengan menggunakan gerabah, menujukan angka kapasitas antioksidan tertinggi (623,91 μg GAEAC/g bahan), dibandingkan dengan kapasitas antioksidan aluminium (353,2 μg GAEAC/g bahan), stainless steel (559,1 μg GAEAC/g bahan ), dan tanpa perlakuan (kontrol) (631,1 μg GAEAC/g bahan). Berbanding terbalik dengan IC50 loloh kunyit kontrol (2208,7 ppm), gerabah (3426,09 ppm), stainless steel (4792,46 ppm), aluminium (6122,40 ppm). Antioksidan loloh paiduh berbeda nyata secara signifikan terhadap pemanasan dengan aluminium (7122,40 ppm), stainless steel (4426,09 ppm), gerabah (3208,7 ppm). Kapasitas antioksidan loloh paiduh semakin tinggi yaitu aluminium (423,2 GAEAC/g bahan), Stainless steel (649,1 GAEAC/g bahan), Gerabah (723,91 GAEAC/g bahan) Kata kunci: antioksidan, gerabah, loloh kunyit, pejeng kelod, utensil
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Samoilov, M. A., Z. R. Akhmetshina, and V. V. Perov. "Prospects for the use of edible functional containers in public catering." Proceedings of the Voronezh State University of Engineering Technologies 82, no. 3 (October 19, 2020): 85–89. http://dx.doi.org/10.20914/2310-1202-2020-3-85-89.

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The paper considers the prospects for the use of innovative disposable tableware and packaging materials at catering establishments. The advantage of edible packaging materials is that they do not need individual collection and special disposal conditions, unlike traditional biodegradable polymers, which have not gained wide popularity due to the fact that they require special collection and disposal conditions in specially created conditions. The disposable tableware being developed, which is discussed in the article, is made from biodegradable and edible materials, both as an alternative to plastic tableware, and as a replacement for traditional dishes and functional containers used in the catering industry. This paper presents a comparative analysis of the efficiency of the process of heat treatment of culinary dishes in traditional functional containers made of stainless steel and in promising functional containers made of edible biodegradable material (wheat bran). In addition, the paper presents the rationale for the feasibility of the process of thermal culinary treatment with the subsequent serving to the table of dishes cooked in utensils from wheat bran. Theoretical calculations show us that the energy consumption for cooking in utensils made from wheat bran will be less than in traditional functional containers of the same size, made of stainless steel. Calculations show that the use of utensils made from wheat bran can reduce the costs of the process of thermal cooking of dishes in them. At the same time, such dishes are an excellent alternative to disposable plastic dishes due to the absence of negative impact on the environment.
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Al-Hussain, Amal. "SOME BIOLOGICAL RISKS IN RATS AS A RESULT OF COOKING IN ALUMINUM UTENSILS." Journal of Food and Dairy Sciences 34, no. 12 (December 1, 2009): 11077–88. http://dx.doi.org/10.21608/jfds.2009.115823.

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Lee, Jin-hee, Ji-Yeon Kim, Ye-Seul Park, Sang-Gyu Park, Jae-Ho Lee, Jong-Ho Yoon, Gyung-Tae Kim, and Gi-Dong Han. "Influence of usage environment from camping cooking utensils on migration of hazardous metals." Korean Journal of Food Preservation 24, no. 8 (December 2017): 1094–102. http://dx.doi.org/10.11002/kjfp.2017.24.8.1094.

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27

Ghosh, Piyali, Geetika Goel, and Mohit Ojha. "Homeless shelters in urban India: life sans dignity." International Journal of Housing Markets and Analysis 13, no. 1 (May 21, 2018): 4–18. http://dx.doi.org/10.1108/ijhma-06-2017-0057.

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Purpose Government of India has been addressing the issue of homelessness through shelters in urban areas, mandated with provision of basic amenities including drinking water and washrooms. This research paper aims to investigate into the condition of such homeless shelters in terms of importance of and satisfaction from mandatory amenities therein as perceived by users, i.e. urban homeless poor. Design/methodology/approach Data from a survey spanning a sample of 401 shelter inmates have been used to construct a service quality performance matrix (SQPM) to analyse the importance of amenities and satisfaction of shelter inmates out of these amenities. A priority order of these amenities for improvement has been drawn thereafter with a customer satisfaction index (CSI). Findings The results of SQPM show ten items registering high importance-low satisfaction. Amenities such as utensils for cooking and psycho-social counselling are important but not available. Priority-wise amenities that need to be improved are: psycho-social counselling, facility of referral and transport, utensils for cooking, childcare facilities, waste management, adequate fire safety measures, recreation space, pest and mosquito control, first aid and kitchen/cooking space and equipment needed for cooking. Practical implications A total of 10 amenities have been ranked in order of priority, for which, the government needs to define its improvement action plans for delivering maximum satisfaction to inmates of shelters out of their stay. Originality/value The findings reveal that urban homeless staying in shelters are being deprived of many of the amenities earmarked as mandatory. Existing studies on shelters in India are usually descriptive, providing a summary of available amenities therein. This study is the first to contribute to literature on housing by applying SQPM and CSI on amenities available at homeless shelters.
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Abu-taweel, Gasem Mohammad. "CURCUMIN ATTENUATES LEAD (Pb)–INDUCED NEUROBEHAVIORL AND NEUROBIOCHEMICAL DYSFUNCTION: A REVIEW." International Journal of Pharmacy and Pharmaceutical Sciences 10, no. 8 (August 1, 2018): 23. http://dx.doi.org/10.22159/ijpps.2018v10i8.27191.

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Lead is one of the common chemical elements that is assigned the symbol Pb which came from the Latin Plumbum. Pb is widely used in the field of coating, refine and glaze ceramics and pottery. It is still used in the production of products like water pipes, cooking utensils and cooking utensils. In addition it is also used in insulation of building ceilings, cable coverage and military industries. Lead enter the environment from those uses and from the environment it enter into the living organisms. Lead accumulates in many humanorgans, but the brain is the target organ of lead accumulation. Neurotoxicity of lead is, one of lead toxicity, caused many symptoms. There are many behavioral and biochemical modifications induced by lead toxicity like learning and memory deficits, anxiety disorders, social and sexual behavior modifications and neurotransmitter system deficits. Curcumin is a bioactive natural phytochemical phenolic compound (diferuloylmethane) extracted from the rhizome of Curcuma longa. Most studies indicated the role of curcumin in reducing the damage of lead toxicity. In the current review, emphasis was based on the toxicity of lead and its effect on behavior and some neurotransmitters related to behavior. The effect of curcumin is improving the neurotoxicity and behavioral toxicity of lead.
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Farlie Angriawan, Ratna Aisuwarya, and Rian Ferdian. "Kontrol Suhu Rice Cooker dengan Metode Fuzzy Logic Sebagai Slow Cooker dan Memanaskan Makanan Menggunakan Aplikasi Android." CHIPSET 1, no. 02 (November 1, 2020): 91–100. http://dx.doi.org/10.25077/chipset.1.02.91-100.2020.

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There is many electronic equipment that can facilitate the work in cooking. Some of these electronic equipment uses a large amount of electricity. For example in the use of electronic cooking tools such as microwaves, slow cookers and rice cookers. All three cooking utensils have more similar uses, namely in cooking and heating food. Therefore, it is combined into a rice cooker by using temperature control in the porridge cooking mode and setting the time for heating the food. In order to add the slow cooker feature to the rice cooker, the fuzzy logic method is used to control temperature and set the heating time on the microwave feature. On the use of a rice cooker, an Android application is made to select the desired cooking method. The results obtained are the features of slow cooker cooking porridge that is cooked for 2 hours the temperature will be stable at 60 minutes with an average temperature of ± 90.8 ° C, cooking porridge for 4 hours the temperature will be stable at 50 minutes with an average of average temperature ± 81.9 ° C, the cooking porridge for 6 hours the temperature will be stable in the 45th minute with an average temperature of ± 72.4 ° C. While in the microwave feature the results obtained for the length of time required to heat food, the more food heat to be produced.
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Kweka, Ansila, Anna Clements, Megan Bomba, Nora Schürhoff, Joseph Bundala, Erick Mgonda, Mattias Nilsson, Elliot Avila, and Nigel Scott. "Tracking the Adoption of Electric Pressure Cookers among Mini-Grid Customers in Tanzania." Energies 14, no. 15 (July 28, 2021): 4574. http://dx.doi.org/10.3390/en14154574.

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“Are electric cooking appliances viable clean cooking solutions for mini-grids?” To help answer this question, the Access to Energy Institute (A2EI) set up a pilot project in six different mini-grid locations around Lake Victoria in Tanzania and gave 100 households an electric pressure cooker (EPC) to use in their homes. Each EPC was connected to a smart meter to collect data on how the EPCs were used. The paper presents findings from a study designed around the A2EI pilot project that aims to provide an understanding of cooking practices, the adoption of electric cooking over time, and to assess the potential for electric cooking to substitute traditional cooking fuels. Through collaboration with the Modern Energy Cooking Services (MECS) program, Nexleaf Analytics, and PowerGen, the pilot has generated data on electrical energy consumption from 92 households in six remote areas as well as a comprehensive range of other datasets gathered from 28 households in two of the locations. This paper presents a preliminary analysis of this data. It starts with an analysis of cooking practices in these communities—dishes cooked, utensils used for cooking, and choice of fuels. It goes on to examine fuel stacking behavior, and finally, it examines how people have integrated EPCs into their cooking practices before the highlighting key impacts associated with using EPCs. The answer to the original research question will be useful for different stakeholders such as utility companies, mini-grid operators, electric cooking appliance manufacturers, the clean cooking sector, and international organizations.
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Park, Ji-Yong, and Seong-Hwan Moon. "Effects of RSP-based Invention Education of Cooking Utensils on Creativity of Elementary Students." Institute for Education and Research Gyeongin National University of Education 38, no. 4 (December 31, 2018): 1–19. http://dx.doi.org/10.25020/je.2018.38.4.1.

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Tesfaw, Belete, Solomon Mehretie, and Shimelis Admassie. "Quantification of lead in cooking utensils and vegetables using square wave anodic stripping voltammetry." Heliyon 4, no. 1 (January 2018): e00523. http://dx.doi.org/10.1016/j.heliyon.2018.e00523.

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Heungsoo Park and CHE YUN JI. "Ancient Chinese Food Culture Reflected in Chinese Characters -Focusing on Cooking Methods and Utensils." Journal of Sinology and China Studies 74, no. ll (March 2018): 53–77. http://dx.doi.org/10.18077/chss.2018.74..003.

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Accominotti, M., M. Bost, P. Haudrechy, B. Mantout, P. J. Cunat, F. Comet, C. Mouterde, F. Plantard, P. Chambon, and J. J. Vallon. "Contribution to chromium and nickel enrichment during cooking of foods in stainless steel utensils." Contact Dermatitis 38, no. 6 (June 1998): 305–10. http://dx.doi.org/10.1111/j.1600-0536.1998.tb05763.x.

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M�ller, Judith Pia, Alfred Steinegger, and Christian Schlatter. "Contribution of aluminium from packaging materials and cooking utensils to the daily aluminium intake." Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung 197, no. 4 (October 1993): 332–41. http://dx.doi.org/10.1007/bf01242057.

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Bi, Shuping. "A model describing the complexing effect in the leaching of aluminum from cooking utensils." Environmental Pollution 92, no. 1 (1996): 85–89. http://dx.doi.org/10.1016/0269-7491(95)00038-0.

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Perez, Mary Ângela Favaro, Daniela Daniel, Marisa Padula, Claudimir Lucio do Lago, and Carla Beatriz Grespan Bottoli. "Determination of primary aromatic amines from cooking utensils by capillary electrophoresis-tandem mass spectrometry." Food Chemistry 362 (November 2021): 129902. http://dx.doi.org/10.1016/j.foodchem.2021.129902.

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Saxena, Sarthak, Sonia Saini, Mrinal Samtiya, Sunita Aggarwal, Tejpal Dhewa, and Shalini Sehgal. "Assessment of Indian cooking practices and cookwares on nutritional security: A review." Journal of Applied and Natural Science 13, no. 1 (March 14, 2021): 357–72. http://dx.doi.org/10.31018/jans.v13i1.2535.

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Food provides us nutrients and the energy required for growth, reproduction, and maintenance. Energy is required to perform all voluntary and involuntary activities like digestion, respiration, circulation, carrying out professional, household and recreational activities. Despite having rich food diversity, we are using only a few items as our staple food. With the adoption of eastern cooking practices and cookwares, risk of both pre-and post-transitional diseases like diabetes, cardiovascular diseases, malnutrition, obesity, etc. has increased significantly. Aluminium toxicity and nutrients breakdown has become a common problem in pressure cooking. To overcome this problem, it is important to shift from the modernized cooking methods to our traditional cooking practices, i.e., use of earthen cookwares, clay pots and some selected metal utensils, e.g., copper, iron, brass, etc. It has been shown that earthen, copper, iron, and soapstone cookwares do not leach toxic trace elements into the food and enhance the sensory qualities without decreasing the food nutrients. Adoption of traditional Indian cooking practices (such as fermentation, roasting, germination, etc.), cookwares (such as earthen, copper, iron, soapstone, etc.) and increasing the consumption of healthy diet grains like millets, etc. can easily combat the pre- and post-transition health problems in India, effectively. This review would provide a deep understanding to the people to decide the best cookware and cooking processes that will improve their health and provide ample nutritional value to them.
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Babacar Ndiaye, Mamadou, Makinta Boukar, Sandrine Bec, Bernard Coquillet, Ibrahima Khalil Cisse, and Gregoire Sissoko. "The Transfer of Substance of Recycled Aluminum Utensils When Cooking Rice or Tomato in Senegal." Research Journal of Applied Sciences, Engineering and Technology 8, no. 12 (September 25, 2014): 1465–71. http://dx.doi.org/10.19026/rjaset.8.1123.

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Worsley, Tony, Wei Chun Wang, Pradeep Wijeratne, Sinem Ismail, and Stacey Ridley. "Who cooks from scratch and how do they prepare food?" British Food Journal 117, no. 2 (February 2, 2015): 664–76. http://dx.doi.org/10.1108/bfj-01-2014-0018.

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Purpose – There is increasing interest in the domestic preparation of food and with the postulated health benefits of “cooking from scratch”. The purpose of this paper is to examine the demographic and food preparation associations of this term in order to examine its operational value. Design/methodology/approach – A national online survey was conducted during 2012 in Australia among 1,023 domestic food providers, half of whom were men. Questions were asked about cooking from scratch, demographic characteristics, food preparation practices and interest in learning about cooking. Findings – Three quarters of the sample reported they often or always “cooked from scratch” (CFS). More women than men always CFS; fewer 18-29 year olds did so often or always but more of the over 50s always did so; fewer single people CFS than cohabiting people. No statistically significant ethnic, educational background or household income differences were found. High levels of cooking from scratch were associated with interest in learning more about cooking, greater use of most cooking techniques (except microwaves), meat and legume preparation techniques, and the use of broader ranges of herbs, spice, liquids/ sauces, other ingredients and cooking utensils. Research limitations/implications – In future work a numerical description of the frequency of cooking from scratch should be considered along with a wider range of response options. The data were derived from an online panel from which men were oversampled. Caution is required in comparisons between men and women respondents. The cross-sectional nature of the sample prevents any causal attributions from being drawn from the observed relationships. Further replication of the findings, especially the lack of association with educational background should be conducted. Originality/value – This is the first study to examine the associations of demographic characteristics and cooking practices with cooking from scratch. The findings suggest that cooking from scratch is common among Australian family food providers and signifies interest in learning about cooking and involvement in a wide range of cooking techniques.
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Pedroso, Débora Midori Myaki, Sebastião Timo Iaria, Rosa Carvalho Gamba, Sandra Heidtmann, and Vera Lúcia Mores Rall. "Critical control points for meat balls and kibbe preparations in a hospital kitchen." Revista de Microbiologia 30, no. 4 (December 1999): 347–55. http://dx.doi.org/10.1590/s0001-37141999000400010.

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Hazards and critical control points (CCP) associated with meat balls and kibbe preparations in a hospital kitchen were determined using flow diagrams and microbiological testing of samples collected along the production line. Microbiological testing included counts of mesophilic and psicrothrophic microorganisms, yeasts and molds, total and fecal coliforms, C. perfringens, coagulase positive staphylococci, bacteria of the B. cereus group and detection of Salmonella. Time/temperature binomial was measured in all steps of preparation. A decision tree was used to help in the determination of CCPs. The detected hazards were: contamination of raw meat and vegetables, multiplication of the microorganisms during meat manipulation, poor hygiene of utensils and equipment, and survival of microorganisms to the cooking process. Cooking and hot-holding were considered CCPs. The results stress the importance of the implementation of a training program for nutricionists and foodhandlers and the monitoring of CCPs and other measures to prevent foodborne diseases.
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Gál, József, and O. Demény. "Quality problems in restaurants." Analecta Technica Szegedinensia 9, no. 2 (June 12, 2015): 20–25. http://dx.doi.org/10.14232/analecta.2015.2.20-25.

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I am writing about procurement of the restaurants in relation to the defects of quality. A lot of quality problems are resulted by negligence, so firms, restaurants can easily become bankrupt. Some reasons for quality defects should be avertable if workers of the given restaurant utilized the old stocks when cooking or in other ways. In addition, I will mention how to solve problems of quality defects. Naturally, restaurants can have other procurement problems, too, for example they need cooking equipment, dishes, utensils etc., but the goods can get spoiled if they are unutilized. The firm will not get back the expenses. They should make an effort to reduce costs. In some cases because of the substandard, they should destroy as refuse by other firms (the restaurants need contract with them). The only targets are to be competitive at a variety of market and to meet the customer’s requirements.
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D'SOUZA, RENNIE M. "HOUSING AND ENVIRONMENTAL FACTORS AND THEIR EFFECTS ON THE HEALTH OF CHILDREN IN THE SLUMS OF KARACHI, PAKISTAN." Journal of Biosocial Science 29, no. 3 (July 1997): 271–81. http://dx.doi.org/10.1017/s002193209700271x.

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To examine the association of environmental factors (including housing) with respiratory infections and diarrhoea in children under 5 years of age, a cross-sectional study of 403 families was conducted in a squatter settlement of Karachi. In the 2-week period before the survey prevalence of diarrhoea and respiratory infections was 14·4% and 15·0% respectively. The factors significantly associated (p>0·05) with diarrhoea in households in the multivariate analysis were: number of children under 5, regular cleaning of sewers, storage of water in small utensils and cooking inside a one room house. Five households risk factors were identified for respiratory infections: the number of children under 5, poor housing structure, increased household density, humidity inside the house less than the humidity outside house, and frequent cooking inside the house. These results suggest that children under 5 years of age in lower income areas are at additional risk to health because of poor environmental conditions.
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Kim, Myung-Shin, Hyo-Chung Kim, and Mee-Ra Kim. "Analysis on Consumer Use and Perception on Labeling of Cooking Utensils Made of Plastic and Glass." Korean Journal of Human Ecology 19, no. 1 (February 28, 2010): 167–77. http://dx.doi.org/10.5934/kjhe.2010.19.1.167.

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Bustos, Juana, Raquel Sendón, Jose Juan Sánchez, Perfecto Paseiro, and Ma Eugenia Cirugeda. "Migration of ε-caprolactam from nylon cooking utensils: validation of a liquid chromatography-ultraviolet detection method." European Food Research and Technology 230, no. 2 (October 30, 2009): 303–13. http://dx.doi.org/10.1007/s00217-009-1171-4.

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Rasni, Hanny, Tantut Susanto, Kholid Rosyidi Muhammad Nur, and Novi Anoegrajekti. "Pengembangan budaya masak abereng dalam peningkatan status gizi balita stunting di Desa Glagahwero, Kecamatan Panti, Kabupaten Jember dengan pendekatan agronursing." Journal of Community Empowerment for Health 1, no. 2 (May 10, 2019): 121. http://dx.doi.org/10.22146/jcoemph.42852.

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Indonesian society is an agrarian society with close family relationship. Agrarian society generally helps each other together, which is known as “abereng” in Madura. The purpose of this community empowerment study is to make the “abereng” cooking activities as the villager’s potency for improving the nutritional status of stunting children in Glagahwero Village with agronursing approach. The activities took place from 4 October to 14 December 2018 which was attended by 60 participants (40 mothers and their under-five children, 15 health cadres who mobilize “posyandu”, and 5 village officials). An agronursing approach was used to identify local food resources that could be processed into foods with high nutritional value. The activities consisted of socialization, training, establishment of cooking activists groups, handover of cooking utensils and food containers, cooking activities along with continued eating with under-five children with previously measured nutritional status. The activities held in every week each month. Among 40 under-five children, only 20 of under-five children were actively participated in “abereng” cooking four times each month. Before intervention program, under-five children who participated in this activity experienced nutritional deficiencies ranged from 1000 to 6000 gs, based on age and sex (according to WHO NCHS standards). The menus were developed from local food resources which containing high level of protein, vitamins, and minerals. After “abereng” cooking was carried out four times each month, there was increasing of weight by 200-1000 gs. People and families were able to explore potentcy, process, and serve local foods as nutritious foods for toddlers. “Abereng” cooking activity is a potential community and family activity in the village for improving the nutritional status of stunting children with agronursing approach. Community independence in improving nutritional status of children requires continous follow-up from health workers and academics for resolving the problem of malnutrition in children.
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Haanappel, V. A. C., and M. F. Stroosnijder. "Influence of Mechanical Deformation on the Corrosion Behavior of AISI 304 Stainless Steel Obtained from Cooking Utensils." Corrosion 57, no. 6 (June 1, 2001): 557–65. http://dx.doi.org/10.5006/1.3290382.

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Abstract The corrosion properties of an AISI 304 (UNS S30400) stainless steel food-service utensil were investigated by linear polarization, Tafel plots, and cyclic polarization, performed in a sodium chloride (NaCl)/water solution at 20°C. Different surface area zones of the utensil were distinguished by differences in the amount of residual stress incorporated as a result of cold work. Large differences in corrosion current density and pit formation after cyclic polarization measurements, and as a consequence, in corrosion rates were found between zones with different degrees of deformation. In general, an increasing degree of deformation resulted in a decrease in the corrosion current density, whereas after cyclic polarization the number of pits increased. However, crevice corrosion was always observed after cyclic polarization measurements.
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STUDERUS, DIANA, EVELYN ILG HAMPE, DENISE FAHRER, MARTIN WILHELMI, and STEPHAN R. VAVRICKA. "Cross-Contamination with Gluten by Using Kitchen Utensils: Fact or Fiction?" Journal of Food Protection 81, no. 10 (September 18, 2018): 1679–84. http://dx.doi.org/10.4315/0362-028x.jfp-17-383.

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ABSTRACT A risk of cross-contamination exists when preparing a gluten-free (GF) meal in kitchen facilities that usually handle gluten-containing (GC) foods. Cross-contamination with gluten may occur during the preparation or cooking process; however, published data are lacking on gluten cross-contamination from kitchenware. This study was conducted to determine whether cross-contamination occurs through shared domestic kitchenware and, if so, which cleaning method is most reliable for avoiding this cross-contamination. Kitchenware (wooden spoon, colander, ladle, and knife) previously used to cook and/or prepare GC foods was used for the preparation of GF foods (bread and pasta). The gluten concentration of the GF foods was then determined using an established enzyme-linked immunosorbent assay. A PCR assay was also used to detect the presence of wheat ω-gliadin DNA in the food samples. Three cleaning methods were assessed to determine the concentrations of gluten and wheat DNA in GF foods cooked with utensils cleaned directly after the preparation of GC foods. Contrary to our expectations, gluten was not detected in relevant and quantifiable amounts in our samples (&lt;20 mg/kg). The cleaning method used did not influence gluten concentrations: all samples contained &lt;10 mg/kg. Based on PCR analyses, the only sample with lower cycle threshold (CT) values (i.e., higher concentration of wheat DNA) was from the contaminated ladle used to serve GF pasta. This outcome led to the hypothesis that shared ladles pose a higher risk for contamination of GF foods than do shared wooden spoons, colanders, or knives. Cross-contamination with gluten in a kitchen environment may occur, but kitchen utensils used for preparing GC pasta and for cutting GC bread should not pose a relevant problem to patients with celiac disease, at least in a domestic environment.
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ESCOBAR VARELA, MIGUEL. "Heirlooms of the Everyday: The Material Performances of Slamet Gundono." Theatre Research International 41, no. 1 (February 11, 2016): 53–69. http://dx.doi.org/10.1017/s0307883315000619.

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Javanese actor, puppeteer and musician Slamet Gundono (1966–2014) created performances with everyday objects and materials (mud, dried grass, cooking utensils, condoms and food) in combination with conventions from wayang kulit puppetry. His performances were based on personal, often controversial, interpretations of well-known stories, from the Mahabharata epic to the nineteenth-century literary work Serat Centhini. By analysing three of his performances, I argue that Slamet Gundono's objects become temporarily endowed with the status of heirlooms (pusaka). Each of his performing objects is a non-spiritual pusaka that is used to take attention away from the spiritual quests that dominate traditional wayang. Gundono invokes everyday objects to focus on the more mundane, though urgent, questions of gender inequality, religious intolerance and environmental destruction.
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Otuaga, E. J., J. Okpoghono, and B. O. George. "Non-Heme Iron Content and Antioxidant Activities of Wistar Rats Fed Aqueous Extract of Elaeis guineensis (Banga Soup) Cooked Using Different Utensils." Journal of Applied Sciences and Environmental Management 24, no. 6 (July 17, 2020): 1071–77. http://dx.doi.org/10.4314/jasem.v24i6.20.

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Cooking utensils may leach toxic metals or trace elements into food. Iron is an essential nutrient and both iron deficiency and iron excess can affect optimal health. The aim of the study was to determine non-heme iron (NHI) and some antioxidant parameters of rats fed banga soup (BS) prepared using different utensils. Twentyfive Wistar albino rats were used for the study. They were allowed to acclimatize for one week before commencement of the experiment. Group 1 served as control. Rats in Group 2, 3, 4 and 5 were administered BS cooked using cast iron pot (CIP), aluminium pot (AP), blended mixture (BM) of BS and aqueous tween 80 respectively. Rats in Group 1 to 5 received tap water daily and standard laboratory diet (feed) throughout the experiment period of 28 days. There were no significant difference in aspartate aminotransferase (AST), alanine aminotransferase (ALT), alkaline phosphatase (ALP) activities, albumin (Alb) and total protein (TP) in the serum and liver of the entire experimental Groups. Significant decrease were observed in total phenol content (TPC), total antioxidant capacity (TAC), ferric reducing antioxidant power (FRAP) and ascorbic oxidase (AO) activity in the serum and NHI content in the serum, liver and kidney of Group 2, 3 and 4 when compared with Group 1 and 5. Keywords: Banga soup; non-heme iron; antioxidant; aluminium pot; cast iron pot
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