To see the other types of publications on this topic, follow the link: Cookry.
Journal articles on the topic 'Cookry'
Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles
Consult the top 50 journal articles for your research on the topic 'Cookry.'
Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.
You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.
Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.
1
Rompis, John E. G., and Sylvia Komansilan. "EFEKTIVITAS CARA PEMASAKAN TERHADAP KARAKTERISTIK FISIK MASAKAN DAGING BABI HUTAN." ZOOTEC 34, no. 2 (September 2, 2014): 65. http://dx.doi.org/10.35792/zot.34.2.2014.5530.
Full textAbstract:
EFFECTIVITY OF COOKING METHOD ON PHYSICAL CHARACTERISTIC OF COOKERY WILD PIG MEAT. The objective of this study was to evaluate the physical characteristic of cookery wild pig meat with different cooking methods. Research was done using completely randomized design with three treatments of coocing method (bamboo cooker apparatus, stainless cooker apparatus and soil cooker apparatus) and five replications in each treatment. All treatments were added with spicy ingredients of cabai, daun bawang, kamangi, sereh, jahe, and daun jeruk. Physical characteristics were including pH, water content and water holding capacity, analized at animal product technological laboratory. Data were analyzed by analysis of variance model with Duncan statistical test for significant F test. Result study showed that different cooker apparatus affected significantly physical characteristics of cookery wild pig meat in term of pH, water content and water holding capacity. It can be concluded that cooking method using bamboo cooker apparatus yield thye best physical characteristics of cookery wild pig meat. Kata Kunci: Cooker apparatus, physical characteristic, cookery wild pig meat.
2
Woo, Koan Sik, Hyun-Joo Kim, Ji Hae Lee, Byong Won Lee, Yu Young Lee, Byoung Kyu Lee, and Jee Yeon Ko. "Quality Characteristics and Antioxidant Activities of Rice/Adzuki Bean Mixtures Cooked Using Two Different Methods." Journal of Food Quality 2018 (July 26, 2018): 1–9. http://dx.doi.org/10.1155/2018/4874795.
Full textAbstract:
This study explored the optimal preparation and the antioxidant levels of rice/adzuki bean mixtures. We compared the quality and physicochemical characteristics of cooked mixtures of rice and adzuki beans prepared using normal and high-pressure rice cookers, with and without the addition of alcohol (15%, v/v). The water-binding capacity and swelling power decreased upon addition of adzuki beans, but water solubility increased. The peak, trough, final, and setback viscosities decreased, but the breakdown viscosity increased. The total polyphenol and flavonoid contents increased after addition of adzuki beans. Total polyphenol contents in cooked rice/20% (w/w) Arari and Geomguseul bean mixtures in a normal cooker with addition of alcohol were 3.00 and 3.09 times higher than plain rice. The flavonoid contents were 10.33 and 8.90 times higher than plain rice. The predominant phenolic acids in cooked rice/Arari bean mixtures were p-coumaric acid and trans-3-hydroxycinnamic acid, and in cooked rice/Geomguseul bean mixtures, they were syringic acid and trans-3-hydroxycinnamic acid. Overall, phenolic acid levels were higher in mixtures cooked in plain water. The DPPH- and ABTS-radical-scavenging activities increased upon addition of adzuki beans. DPPH radical-scavenging activities in cooked rice/20% (w/w) Arari and Geomguseul bean mixtures in a normal cooker with addition of alcohol were 9.09 and 9.22 times higher than plain rice. ABTS radical-scavenging activities were 8.74 and 9.01 times higher than plain rice. Moreover, rice/adzuki bean mixtures prepared in a normal cooker, with addition of alcohol, exhibited higher antioxidant levels than other samples. We present the antioxidative properties of rice/adzuki bean mixtures prepared in different ways; these data will aid manufacturers.
3
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.
Full textAbstract:
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.
4
Batchelor, Simon, Md Talukder, Md Uddin, Sandip Mondal, Shemim Islam, Rezwanul Redoy, Rebecca Hanlin, and M. Khan. "Solar e-Cooking: A Proposition for Solar Home System Integrated Clean Cooking." Energies 11, no. 11 (October 27, 2018): 2933. http://dx.doi.org/10.3390/en11112933.
Full textAbstract:
This paper presents the feasibility of using solar photovoltaics (Solar PV) as the energy source for cooking with special focus on the loss mechanisms and possible remedial measures. If the heat loss is minimized, to reduce the temperature losses, it is possible to cook with a low power source less than 500 W. A slogan has been adopted by the researchers—‘It is temperature that cooks food not heat’, meaning that it is not the flow of energy that cooks food, but rather, that food is cooked when held at a key temperature for a time. The slogan draws attention to the core concept that if heat loss is minimized, maintaining the temperature inside the cooker and the cooking pan, then the cooking process becomes very energy efficient. The paper considers ways to maintain temperature, but with due reference to the ‘art of cooking’, those all-important cultural processes that determine how meals are made. A prototype solar home system e-cooker was designed, fabricated and tested for cooking different foods in Bangladesh. Experimental results are presented to show that cooking is possible using much less power and energy than is commonly thought. A cost analysis is also presented to show that such a cooker can be cost effective in off-grid areas if connected to a properly designed Solar Home System.
5
Kimambo, C. Z. M. "Development and performance testing of solar cookers." Journal of Energy in Southern Africa 18, no. 3 (August 1, 2007): 41–51. http://dx.doi.org/10.17159/2413-3051/2007/v18i3a3384.
Full textAbstract:
The most common type of energy used is firewood. In some Sub Saharan countries, up to 90% of total energy use is from firewood. The consumption of wood fuel is in some countries as high as twice the sustainable yield, something that has led to environ-mental degradation due to deforestation and scarci-ty of firewood. The use of fossil fuels such as kerosene and LPG for cooking is expensive. Solar energy is a non-consumptive and non-polluting fuel. It can help alleviate the problem of insecurity of cooking energy, which is the major domestic energy requirement. Several attempts have been made to introduce solar cookers in different coun-tries and have achieved variable successes. There are still critical issues yet to be resolved in order to make that technology acceptable for wider dissemi-nation. They include getting the most appropriate types of solar cookers for specific locations, opti-mum size/capacity, types of materials to be used, optimal design and affordable cost. In an attempt to resolve these issues, a comprehensive study involv-ing theoretical review, development work, experi-mental testing and evaluation of solar cookers was conducted for several years on six different types of solar cookers. The cookers are the ‘SunStove’ box cooker, wooden box cooker, panel cooker, reflector cooker with unpolished aluminium reflectors, reflec-tor cooker with polished aluminium reflectors and reflector cooker with glass mirror reflectors. This paper presents the results of the study. Results obtained indicate that many of the cookers could be used to cook food for households in areas with medium and high insolation, with appropriate selec-tion of the type and specification of the cookers. The specification should be based on the measured inso-lation data of the location indication of the direct and diffuse components. As a guiding tool, reflector cookers offer best comparative performance in areas with longest durations of clear sky (greatest direct beam), panel and collector cookers under moderate cloudy conditions and box cookers under very cloudy conditions.
6
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.
Full textAbstract:
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 cooker was constructed using different materials such as old satellite dishes, tyres, steel, and aluminum foil. The aperture diameter, aperture area, receiver diameter, receiver area, depth of the parabola, focal length, rim angle, circumference of the circle, surface area, length of the circumference, and concentration of the cooker were 1.8 m, 2.54 m2, 0.16 m, 0.02 m2, 0.3 m, 0.67 m, 67.38°, 5.76 m, 2.81 m2, 5.76 m, and 123.46, respectively. The cooker can track the sun from north to south and from east to west. The performance of the cooker was evaluated by calculating the efficiency and power. The output energy, input energy, and average upcoming solar radiation of the constructed parabolic solar cooker were 0.182 kW/m2, 1.691 kW/m2, and 0.665 kW/m2, respectively. The efficiency and power of the cooker were 10.75% and 0.3 kW/hr, respectively. The constructed parabolic solar cooker relatively showed better performance in cooking different foods. A family, which has five members, was considered to compare the constructed cooker with other fuels in terms of energy cost of cooking. Since the parabolic solar cooker does not have any energy cost, it can save the energy cost of cooking foods. Therefore, parabolic solar cookers have a great advantage for developing countries including Ethiopia.
7
GILL, C. O., J. DEVOS, M. BADONI, and X. YANG. "Inactivation of Escherichia coli O157:H7 in Beef Roasts Cooked in Conventional or Convection Ovens or in a Slow Cooker under Selected Conditions." Journal of Food Protection 79, no. 2 (February 1, 2016): 205–12. http://dx.doi.org/10.4315/0362-028x.jfp-15-116.
Full textAbstract:
ABSTRACT Inactivation of Escherichia coli O157:H7 in beef roasts cooked under selected cooking conditions was evaluated. Eye of round roasts were each inoculated at five sites in the central plane with a five-strain cocktail of E. coli O157:H7 at ca. 6.3 log CFU per site and cooked to center temperatures of 56 to 71°C in a convection oven set at 120, 140, 180, or 200°C, in a conventional oven set at 120 or 210°C, and in a slow cooker set on high or low. Prime rib roasts were each inoculated at 10 sites throughout the roast with the same E. coli O157:H7 cocktail at ca. 6.6 log CFU per site and cooked in the conventional oven set at 140 or 180°C to center temperatures of 58 to 71°C. The number of sites yielding E. coli O157:H7 after cooking decreased with increasing roast center temperature for the eye of round roasts cooked in the convection oven or in the slow cooker at a given setting, but this trend was not apparent for roasts of either type cooked in the conventional oven. Reductions of E. coli O157 in both types of roasts were generally less at the center than at other locations, particularly locations closer to the surface of the meat. When eye of round roasts were cooked to the same center temperature in the convection oven, the reduction of E. coli O157:H7 increased with increasing oven temperature up to 180°C and decreased after that. The reduction of E. coli O157:H7 in replicate roasts cooked under conditions in which the organism was not eliminated during cooking mostly differed by >1 log CFU per site. However, E. coli O157:H7 was not recovered from any of the inoculation sites when eye of round roasts were cooked to 65, 60, 60, or 63°C in the convection oven set at 120, 140, 180, and 200°C, respectively; cooked to 63 or 71°C in the conventional oven set at 120 and 210°C, respectively; or cooked to 63°C in the slow cooker set at high or low. For prime rib roasts, E. coli O157:H7 was not recovered from any of the inoculation sites in roasts cooked to 71 or 58°C in the conventional oven set at 140 and 180°C, respectively.
8
Fracassetti, Daniela, Carola Pozzoli, Sara Vitalini, Antonio Tirelli, and Marcello Iriti. "Impact of Cooking on Bioactive Compounds and Antioxidant Activity of Pigmented Rice Cultivars." Foods 9, no. 8 (July 22, 2020): 967. http://dx.doi.org/10.3390/foods9080967.
Full textAbstract:
Pigmented rice cultivars, namely Venere and Artemide, are a source of bioactive molecules, in particular phenolics, including anthocyanins, exerting a positive effect on cardiovascular systems thanks also to their antioxidant capacity. This study aimed to determine the total phenol index (TPI), total flavonoids (TF), total anthocyanins (TA) and in vitro antioxidant capacity in 12 batches of Venere cultivar and two batches of Artemide cultivar. The rice was cooked using different methods (boiling, microwave, pressure cooker, water bath, rice cooker) with the purpose to individuate the procedure limiting the loss of bioactive compounds. TPI, TF and TA were spectrophotometrically determined in both raw and cooked rice samples. Rice samples of Artemide cultivars were richer in TPI (17.7–18.8 vs. 8.2–11.9 g gallic acid/kg in Venere rice), TF (13.1 vs. 5.0–7.1 g catechin/kg rice for Venere rice) and TA (3.2–3.4 vs. 1.8–2.9 g Cy-3glc/kg for Venere rice) in comparison to those of Venere cultivar; as well, they showed higher antioxidant capacity (46.6–47.8 vs. 14.4–31.9 mM Trolox/kg for Venere rice). Among the investigated cooking methods, the rice cooker and the water bath led to lower and comparable losses of phenolics. Interestingly, the cooking water remaining after cooking with the rice cooker was rich in phenolics. The consumption of a portion of rice (100 g) cooked with the rice cooker with its own cooking water can supply 240 mg catechin and 711 mg cyanidin 3-O-glucoside for Venere rice and 545 mg catechin and 614 mg cyanidin 3-O-glucoside for Artemide rice, with a potential positive effect on health.
9
Kim, Mi-Hyun, and Hyun Jung Lee. "The Effect of Pressure or Non-Pressure Cooked Rice on Glucose Response and Satiety in Healthy Korean Women." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 758. http://dx.doi.org/10.1093/cdn/nzaa052_027.
Full textAbstract:
Abstract Objectives This study examined the effect of pressure or non-pressure cooked rice on glycemic response and satiety of healthy women in South Korea. Methods A total of 18 non-obese women aged 23–54 years participated in this study. On two separate mornings at intervals of 5 days or more, all participants were served with rice (200 ml) that was cooked either with pressure (using by an electronic pressure rice-cooker) or without pressure (using by in an electronic rice-cooker) and side dishes in a random order. The 200 ml of pressure cooked-rice contained 30 kcal higher in calories than the same amount of non-pressure cooked-rice, and the side dishes served with the cooked-rice were the same. Capillary blood-glucose response and satiety score were measured every 15 or 30 minutes for 2 hours (3 hours for satiety) before and after consuming the test diet. We used a paired t-test to examine the difference and a significant level was set at P < 0.05. Results Although mean fasting glucose levels were not different, glucose levels at 30 minutes were significantly higher after eating the non-pressure cooked-rice meal than eating pressure cooked-rice meal (P < 0.01). However, total glucose response was not significantly different between the two meals. Though the pressure cooked-rice contained more calories than non-pressure cooked-rice, the feeling of hunger and desire to eat after eating the meals were not significantly different. Compared to eating pressure cooked-rice, feeling of fullness was lower at 60 (P < 0.05) and 90 (P < 0.01) minutes after consuming non-pressure cooked-rice meal; however, the difference was disappeared at 120 and 180 minutes after. Conclusions This study suggests that consuming pressure cooked-rice or non-pressure cooked-rice may affect total calorie intake. The intake of non-pressure cooked-rice may be a possible way to reduce calorie intake; however further research on the long-term effect is necessary. Funding Sources None.
10
Arisseto, Adriana P., Eduardo Vicente, and Maria Cecília F. Toledo. "Investigation on Furan Levels in Pressure-Cooked Foods." International Journal of Food Science 2013 (2013): 1–4. http://dx.doi.org/10.1155/2013/904349.
Full textAbstract:
Furan is a food processing contaminant classified as possibly carcinogenic to humans. As the occurrence of furan has been reported in a variety of foods processed in sealed containers, the objective of this work was to investigate if the contaminant can be found in home-cooked foods prepared in a pressure cooker. For that, several foods including beans, soy beans, whole rice, beef, pork, potato, and cassava were pressure-cooked and analyzed for the furan content by gas chromatography coupled to mass spectrometry preceded by a headspace solid phase microextraction (HS-SPME-GC/MS). Furan was not found above the limit of quantification in the pressure-cooked samples. No furan has either been found in reheated samples after 24 hours under cold storage. Although levels up to 173 μg/kg were already reported for commercial canned/jarred foods, it seems that the cooking in a pressure cooker may not represent a concern in relation to the occurrence of furan in foods.
11
Jeswiet, J., Joost R. Duflou, Alexander Szekeres, and P. Lefebvre. "Custom Manufacture of a Solar Cooker – A Case Study." Advanced Materials Research 6-8 (May 2005): 487–92. http://dx.doi.org/10.4028/www.scientific.net/amr.6-8.487.
Full textAbstract:
Single Point Incremental Forming is a new process, which has been developed to make both Rapid Prototyped products and low volume product batches from Sheet Metal. This paper presents a case study of the manufacture of a solar cooker cavity for developing country applications. In the first instance the request was for a rapid prototype, which quickly evolved into a request for low volume production of solar cookers for the developing country market. The paper describes the manufacture of the solar cooker cavity, and shows how the possibility of manufacturing part of the solar cooker, by Single Point Incremental Forming, gives rise to the possibility of manufacturing other parts for the solar cooker less expensively.
12
Saxena, Sanyam, and Akhil Muralidharan. "Novel Design of Solar Cooker with Bottom Feed." Applied Mechanics and Materials 592-594 (July 2014): 2391–95. http://dx.doi.org/10.4028/www.scientific.net/amm.592-594.2391.
Full textAbstract:
Efforts for harnessing solar energy were made many decades ago. Solar cooking was opted worldwide as a convenient and economical method to cook food. Since then, several investigators have studied various aspects of solar cooking. The studies on solar cookers can be broadly classified into the following categories: (a) design, fabrication and testing of new types of solar cookers, (b) methods of boosting the solar energy on the cooker aperture using booster mirrors,(c) energy storage types of cookers, for use indoors and also during off sunshine periods, (d) tests on different types of cooking vessels and (e) modeling and simulation techniques.
13
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 (October 24, 2019): 12. http://dx.doi.org/10.35800/mthp.8.1.2020.26012.
Full textAbstract:
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 this study was to obtain the best formula in the process of making liquid smoked skipjack. Two concentrations of liquid smoke 0.8% and 1.2, three various cooking time using pressure cooker presto (60, 90 and 120 minutes), and two ways of administering liquid smoke were used as treatments. Sensory hedonic test, duo-trio test, MSI test, moisture content, pH and phenol value were measured in this study.The results showed that the best formula in this study was to soaked skipjack tuna in 1.2% liquid smoke, cooked with pressure cooker for 90 minutes and then heated at a temperature of 150°C for 30 minutes. The Duo Trio Test results showed that skipjack tuna in 0,8% and 1.2% liquid smoke concentration either by soaked the fish in advance and cooked by pressure cooker, or cooked by pressure cooker in liquid smoke were tastier than conventional smoked fish samples.Moisture Sorption Isotherm (MSI) test results show that all skipjack tuna with liquid smoke, at RH> 60% will begin to absorb the water, so packaging is needed in this part. The MSI Oswin curve model accurately describes the actual curve with an MRD value of 7.51
14
GREGER, J. L., WILLIAM GOETZ, and DARRYL SULLIVAN. "Aluminum Levels in Foods Cooked and Stored in Aluminum Pans, Trays and Foil." Journal of Food Protection 48, no. 9 (September 1, 1985): 772–77. http://dx.doi.org/10.4315/0362-028x-48.9.772.
Full textAbstract:
The aluminum content of 26 different foods was determined before and after the foods were cooked in uncoated new, conditioned and old aluminum pans, in stainless steel pans or in disposable aluminum trays and foil. All the foods tested contained small amounts of aluminum naturally. Some foods (i.e., potatoes boiled in new aluminum pans; cabbage and beef roasts cooked in aluminum pressure cookers; applesauce and eggs cooked in conditioned aluminum pans; tomatoes cooked in old aluminum pans; and mashed potatoes frozen and heated in TV dinner trays) accumulated significant (P<0.05) amounts of aluminum during preparation. However, the actual amounts of aluminum that were added to foods through the use of aluminum utensils were quite small as compared to the average dietary intake of aluminum by Americans.
15
Valdés Kroff, Jorge R., Rosa E. Guzzardo Tamargo, and Paola E. Dussias. "Experimental contributions of eye-tracking to the understanding of comprehension processes while hearing and reading code-switches." Linguistic Approaches to Bilingualism 8, no. 1 (May 17, 2017): 98–133. http://dx.doi.org/10.1075/lab.16011.val.
Full textAbstract:
Abstract Researchers who study code-switching using lab-based approaches face a series of methodological challenges; these include, but are not limited to, using adequate techniques and tasks that allow for processing that reflects real-language usage and selecting stimuli that reflect the participants’ code-switching community norms. We present two illustrative eye-tracking studies that consider these challenges. Study 1 tests whether experience with code-switching leads to differential processing of Spanish determiner-English noun code-switches (e.g., una cookie ‘a cookie’). Study 2 examines auxiliary-verb code-switches involving the progressive structure (e.g., están cooking ‘are cooking’) and perfect structure (e.g., han cooked ‘have cooked’) while participants read either for comprehension or provide grammaticality judgments. The results of both studies highlight the advantages that eye-tracking provides when its use is accompanied by an appropriate bilingual sample, by stimuli that reflect actual bilingual language use, and by secondary tasks that do not invoke metalinguistic processes.
16
van Elsland, Sabine L., Marinka van der Hoeven, Shubhangini Joshi, Colleen M. Doak, and Maiza Campos Ponce. "Pressure cooker ownership and food security in Aurangabad, India." Public Health Nutrition 15, no. 5 (October 24, 2011): 818–26. http://dx.doi.org/10.1017/s1368980011002461.
Full textAbstract:
AbstractObjectiveTo explore associations between household food security and home gardening, use of soya and pressure cooker ownership in low-income households affected by HIV/AIDS in Aurangabad, India.DesignCross-sectional pilot study which assessed household food security using the validated US Department of Agriculture's food security core-module questionnaire. Questions were added to explore household environment, education, occupation, home gardening, use of soya and pressure cooker ownership. Households with very lowv. low food security were compared using logistic regression analysis, controlling for confounding by socio-economic status.SettingAurangabad is an urban setting situated in a primarily agricultural dependent area. The study was carried out in 2008, at the peak of the global food crisis.SubjectsAdult caregivers of children affiliated with the Network of People Living with HIV/AIDS in Aurangabad.ResultsAll except for one of 133 households were identified as food insecure (99·2 %). Of these households, 35·6 % had to cut size or skip a meal in the past 30 d. Households that cut meal size due to cooking fuel shortages were more likely to have very low food security (OR = 4·67; 95 % CI 1·62, 13·44) compared with households having no cooking fuel shortages. Owning a pressure cooker was shown to be protective against very low food security after controlling for confounding by socio-economic status (OR = 0·27; 95 % CI 0·11, 0·64).ConclusionsOnly pressure cooker ownership showed a protective association with low household food security. Pressure cookers save household fuel costs. Therefore, future interventions should explore pressure cookers as a sustainable means of improving household food security.
17
C. Nwosu, Vitalis, B. C. Anusionwu, T. C. Chineke, I. M. Mejeha, and K. B. Okeoma. "DESIGN, FABRICATION AND CHARACTERIZATION OF AN AUTOMATED INCLINED BOX-TYPE SOLAR COOKER EMPLOYING TRACKING REFLECTORS." JOURNAL OF ADVANCES IN PHYSICS 5, no. 1 (August 2, 2014): 726–36. http://dx.doi.org/10.24297/jap.v5i1.1971.
Full textAbstract:
An inclined box-type solar cooker employing tracking reflectors with dimensions 700mm x 440mm x 280mm, has been successfully designed and fabricated. The detachable reflectors, which were mounted on the box cooker, were suitably positioned in an east-west configuration on an inclined framework. This automatically tracks the apparent motion of the sun within 15 minutes time interval so as to align with the earth’s rotation when displayed under the sun. Thermal performance of the inclined box-type solar cooker has also been compared with that of a conventional box-type solar cooker whose dimensions and make are identical to the inclined box cooker. Testing of the tracking box type solar cooker has been carried out with load and without load conditions at Federal University of Technology Owerri, Imo State, located at Latitude 5oN, Longitude 7oE, Altitude 156m (Altitude 511ft) and 12km south of Owerri capital territory. Experimental results obtained from the field test show that the inclined box-type solar cooker with tracking reflectors attained temperature of 94oC, with efficiency of 93% and boiled water for 1hour 28 minutes. The conventional box-type solar cooker attained a temperature of 91oC, with efficiency of 90.9% and boiled water for 1hour 36 minutes. The tracking box cooker was found to be more efficient and effective than the conventional box cooker. Meteorological variables like Air Temperature, Irradiance, Relative Humidity and Wind speed were also obtained to investigate their effects on the performance of the box cookers.
18
Moorthy, Ravi C. "Gujarat Energy Development Agency: The Case of Solar Cookers." Vikalpa: The Journal for Decision Makers 16, no. 2 (April 1991): 65–79. http://dx.doi.org/10.1177/0256090919910206.
Full textAbstract:
In an era when conservation of non-renewable energy has become a vital issue, the challenges and prospects of marketing an innovative product like a solar cooker that has a direct bearing on saving of precious energy assumes considerable importance. The case presented in this issue focuses on the decisions regarding marketing of solar cookers.
19
Koh, Kwangoh, Ye-Jung Kim, and Hee-Seon Kim. "Nutrition Analyses of Nutrition Bar Cooked with a Solar Box-cooker." Korean Journal of Human Ecology 25, no. 4 (August 31, 2016): 487. http://dx.doi.org/10.5934/kjhe.2016.25.4.487.
Full text
20
Rahman, Fajry Adi, Josua Ronaldo Simanjuntak, Elvino Simanjuntak, Porman Pangaribuan, Porman Pangaribuan, and Willy Anugrah Cahyadi. "Automation Rice and Water Filling System on Rice Cooker Via Internet of Things." Journal of Electrical, Electronics and Informatics 4, no. 2 (August 31, 2020): 72. http://dx.doi.org/10.24843/jeei.2020.v04.i02.p06.
Full textAbstract:
Working and doing activities often leave someone busy with no time to do other work, such as cooking rice. Cooking rice is easy, but due to time constraints often make someone not have time to do it. This is because to cook rice in the commonly used rice cooker must be done manually. Starting from pouring rice into the pan, measuring the composition of rice and water accordingly, to pressing the warm mode button to cook button. So, to cook rice, users must spend time on the sidelines of work or activities. Based on these problems, it is necessary to design a new system on rice cookers. A system that combines rice cookers, rice storage, and gallons of water in one device. In addition to the new system that was designed, all preparations for cooking rice which previously had to be done manually can now be done automatically which is entirely controlled using a smartphone via the application. The result of this final project is the percentage of the average accuracy of the load cell sensor in calculating the mass of rice that enters the rice cooker which is 97,22% with an average percentage error of 1,41%. The average accuracy of the flowmeter sensor in calculating the volume of water that enters the rice cooker is 97.76% and the average error is 0.97%. The average time needed for sending data from the application to the automation system is 253 ms.
21
Cuce, Pinar Mert, Sevgi Kolayli, and Erdem Cuce. "Enhanced performance figures of solar cookers through latent heat storage and low-cost booster reflectors." International Journal of Low-Carbon Technologies 15, no. 3 (February 10, 2020): 427–33. http://dx.doi.org/10.1093/ijlct/ctz079.
Full textAbstract:
Abstract Solar box cookers draw attention of many researchers across the globe as a promising renewable energy application for cooking purposes. Compared to other types available in literature, solar box cookers are more in the centre of interest owing to their simple and low-cost design, emerging thermodynamic performance figures, high durability and reliable cooking processes without any risk of burning food. On the other hand, cooking power and overall thermal performance of solar box cookers are still somewhat challenging to compete with the conventional cooking systems for the climatic conditions with low solar radiation potential like the Black Sea Region of Turkey. Within the scope of this research, a novel solar box cooker is devised, fabricated and tested to overcome the said shortcomings of traditional solar box cookers through natural and recycled materials. Double-glazed structure having 16-mm-thick air between two 6-mm-thick thermally resistive clear glasses is considered for aperture glazing with an area of 0.16 m2. The oven area has a depth of 350 mm, and it is entirely painted matte black for maximum solar absorption. The oven body made of stainless steel sheets is encountered by a latent heat storage medium filled by natural beeswax product, waste of propolis. Propolis is a resinous mixture that is used for protection of beehives, from either climatic changes or diseases. Polyphenols rich in balsamic part of the structure is extracted by alcohol than used for many apitherapic purposes. The remaining pulp or waste is not considered. In this study, it is used as green chemistry agents. It is found that water temperature in the cooking pot is kept over 40°C till very late hours as a consequence of latent heat storage. First figure of merit is determined to be 0.08, and the thermal efficiency of the cooker varies from 7.47 to 4.54%.
22
Chung, Ill-Min, Bo-Ra Yu, Inmyoung Park, and Seung-Hyun Kim. "Isoflavone Content and Profile Comparisons of Cooked Soybean–Rice Mixtures: Electric Rice Cooker versus Electric Pressure Rice Cooker." Journal of Agricultural and Food Chemistry 62, no. 49 (November 24, 2014): 11862–68. http://dx.doi.org/10.1021/jf5033944.
Full text
23
Vincent, Alison. "Learning to cook the Chinese way: Australian Chinese cookbooks of the 1950s." Australasian Journal of Popular Culture 9, no. 1 (March 1, 2020): 39–54. http://dx.doi.org/10.1386/ajpc_00014_1.
Full textAbstract:
The history of Chinese migration to Australia and in particular the impact of discriminatory legislation has been the subject of considerable scholarship. Less well documented is the contribution of Chinese immigrants to Australia’s food culture. Chinese cooks had been at work in Australia since at least the 1850s, and cafés and restaurants were serving Chinese food in both urban and rural centres by the 1930s. The first cookery books devoted to Chinese recipes were written by Australian Chinese and published after the Second World War. They provided the curious and the adventurous with information that allowed them to both confidently order food in restaurants and experiment with cooking at home. An important and neglected source, this survey of these publications suggests some of the ways in which Chinese cooks adapted and adopted to produce an ‘Australianized’ Chinese menu.
24
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 (December 2017): 1050–58. http://dx.doi.org/10.1590/1983-21252017v30n426rc.
Full textAbstract:
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 from 10.69 to 11.37% in the raw beans and 63.32 to 75.43% in the cooked ones. Only BRS Marataoã showed a slight reduction (1.24%) in the energy value. The total polyphenol content in cooked beans decreased on discarding the broth. BRS Marataoã showed the highest levels of total polyphenols and flavonoids in raw beans, cooked beans, and broth. The raw beans of the cultivar BRS Itaim had greater content of condensed tannins and total anthocyanins. The raw beans, cooked beans, and broth showed statistically significant differences between their antioxidant activities, and the best results were found in the samples not subjected to thermal processing, particularly in BRS Marataoã. In conclusion, cooking influenced the concentration of bioactive compounds and antioxidant activities of the beans. Therefore, it is recommended that cooked cowpea beans should be consumed with the cooking broth for optimization of antioxidants.
25
SAMAAI, TOUFIEK, RUWEN PILLAY, and LIESL JANSON. "Suggestion of Spongia (Heterofibria) peddemorsi as replacement name for Spongia (Heterofibria) cooki Samaai, Pillay & Janson, 2019 ." Zootaxa 4728, no. 1 (January 21, 2020): 149. http://dx.doi.org/10.11646/zootaxa.4728.1.9.
Full textAbstract:
Rob Van Soest (pers. communication) remarked that Spongia (Heterofibria) cooki Samaai, Pillay & Janson, 2019 is a junior primary homonym of Spongia vermiculata cookii Hyatt, 1877, now accepted as Spongia (Spongia) cookii Hyatt, 1877. Following the ICZN (art. 57.2, art. 58.14 [regarding -ii and -i], ICZN 1999) the published species name (Samaai et al. 2019) is unavailable and we now suggest replacing the name with Spongia (Heterofibria) peddemorsi following art. 60, ICZN (1999). The holotype is deposited into the collection at the Iziko South African Museum, Cape Town, SAM-A24791, for further collection data see Samaai et al. 2019.
26
Bush, Elizabeth. "Cook's Cook: The Cook Who Cooked for Captain Cook; by Gavin Bishop." Bulletin of the Center for Children's Books 72, no. 2 (2018): 57. http://dx.doi.org/10.1353/bcc.2018.0636.
Full text
27
Zhang, Xiang Hong, Han Yang, Yan Jun Li, Li Jun Yin, and Can Duo Shen. "Study on Key Technology in Making Rice by High-Altitude Pressure Cooker." Applied Mechanics and Materials 224 (November 2012): 165–69. http://dx.doi.org/10.4028/www.scientific.net/amm.224.165.
Full textAbstract:
Proceeding from the starch pasting in high altitude, multiple factors such as pressure, moisture and temperature are analyzed carefully, which break through traditional technology, super-huge type pressure cooker with composite bottom equipping with 6 safety protection devices and matching application method are developed, which resolved the technical problems of cooking rice in plateau such as easily sticky, half-cooked and dry on top and watery at the bottom completely.
28
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 (October 1, 2005): 2107–11. http://dx.doi.org/10.4315/0362-028x-68.10.2107.
Full textAbstract:
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-performance liquid chromatography (HPLC), whereas in vitro cytotoxicity of OTA to C6 glioma cells, susceptible to low levels (nanograms per milliliter) of OTA, was used to confirm the chemical analysis. OTA concentration, as determined by HPLC analysis, in the cooked rice by both types of cookers was significantly lower than (59 to 75%) in the raw polished rice and water-washed rice. The cytotoxicity of the OTA that remained in the pressure-cooked rice from three lots was markedly decreased (approximately 20%, P < 0.05) when compared with other samples in respective lots. This confirms that cooking lowers OTA residues. Although washing polished rice with water had little effect on OTA levels, pressure steaming appeared to be the critical cooking step not only to reduce OTA residues in polished rice before reaching the consumer as the dietary staple of cooked rice, but also to diminish cytotoxicity of OTA.
29
Moorthy, Ravi C. "Gujarat Energy Development Agency: The Case of Solar Cookers." Vikalpa: The Journal for Decision Makers 15, no. 4 (October 1990): 39–54. http://dx.doi.org/10.1177/0256090919900405.
Full textAbstract:
In an era when conservation of non-renewable energy has become a vital issue, the challenges and prospects of marketing an innovative product like a solar cooker that has a direct bearing on saving of precious energy assumes considerable importance. The case presented in this issue focuses on the decisions regarding marketing of solar cookers. Readers are invited to comment on the marketing strategy of GEDA and also suggest a future course of action.
30
Diestre, A., M. A. Oliver, M. Gispert, I. Arpa, and J. Arnau. "Consumer responses to fresh meat and meat products from barrows and boars with different levels of boar taint." Animal Science 50, no. 3 (June 1990): 519–30. http://dx.doi.org/10.1017/s0003356100005018.
Full textAbstract:
ABSTRACTIn a consumer trial the assessments of 874 cooks and 5034 family members were analysed. Forty-one boar and 40 barrow carcasses were selected in a commercial abattoir so that the two sexes were similar in carcass weight, fat thickness and muscle pH. A boar sample including a higher proportion of tainted carcasses was selected. It was divided into three boar taint-level subgroups according to their 5a-androst- 16-ene-3-one (androstenone) concentration in fat (Jig androstenone per g fat) as follows: L < 0·5 (no. = 17), M 0·5 to 1·0 (no. = 13) and H > 1·0 (no. = 11). From each carcass, loin/rib chops were prepared and cooked hams, brine-cured bellies and Spanish dry-cured hams were processed. An analysis of variance was used to estimate the effects of sex and boar taint levels. Cooks (P < 0·05) and family members (P < 0·01) reported a higher level of odour for boar chops. A higher level of unfavourable responses to odour and flavour were found in the H taint-level subgroup. Also, the H taint-level group produced the highest proportion of negative judgements on overall acceptability in comparison with normal purchases. The response of cooks to odour from brine-cured bellies was significantly affected by sex (boar and barrow). For bellies, odour, overall acceptability and comparison with normal purchases were significantly affected by the boar taint-level subgroups (P < 005). The treatments had no significant effect on any quality question related to boar taint in cooked ham. However, boar taint level significantly affected the assessments of flavour and overall acceptability from Spanish dry-cured ham (P < 0·01). A higher proportion of negative responses was found in the H taint-level subgroup. The trial indicates that boar meat can produce an unfavourable response from consumers for fresh meat (chops) or products needing heating prior to consumption (brine-cured bellies). However, in cooked products with hot processing and cold consumption (cooked ham) no negative effect from using boar meat was observed. To produce Spanish dry-cured ham, androstenone quantification should be carried out to avoid consumer dissatisfaction.
31
MURPHY, R. Y., L. K. DUNCAN, K. H. DRISCOLL, B. L. BEARD, M. B. BERRANG, and J. A. MARCY. "Determination of Thermal Lethality of Listeria monocytogenes in Fully Cooked Chicken Breast Fillets and Strips during Postcook In-Package Pasteurization." Journal of Food Protection 66, no. 4 (April 1, 2003): 578–83. http://dx.doi.org/10.4315/0362-028x-66.4.578.
Full textAbstract:
Fully cooked chicken breast fillets and strips were surface inoculated with a cocktail of Listeria monocytogenes culture. The inoculation level was 107 to 108 CFU/g meat. The inoculated products were vacuum packaged and pasteurized at 90°C with a pilot-scale steam or hot water cooker. After heat treatment, the survivors of L. monocytogenes were enumerated. No significant difference was found on survivors of L. monocytogenes between steam- and hot water–treated products. To achieve a 7-log10 (CFU/g) reduction, approximately 5, 25, and 35 min were needed for single-packaged fillets, 227-g package strips, and 454-g strips, respectively. The results from this study were subsequently verified by a computer model that could predict the thermal lethality of pathogens in fully cooked meat and poultry products during postcook in-package pasteurization.
32
PROCTOR, J. P., and B. M. WATTS. "EFFECT OF CULTIVAR, GROWING LOCATION, MOISTURE AND PHYTATE CONTENT ON THE COOKING TIMES OF FRESHLY HARVESTED NAVY BEANS." Canadian Journal of Plant Science 67, no. 3 (July 1, 1987): 923–26. http://dx.doi.org/10.4141/cjps87-130.
Full textAbstract:
The effects of cultivar and growing location on cooking times of navy beans were determined. Freshly harvested samples of Seafarer, Ex Rico 23 and Fleetwood cultivars (Phaseolus vulgaris L.) were collected from three locations in Manitoba. Cooking times were determined using a Mattson Bean Cooker equipped with 48-g, 5-mm-diameter plungers. Times to reach the 92% cooked point were compared. The Ex Rico 23 cultivar had a longer cooking time than the other cultivars at one location. At other locations the cultivar effect was not significant. All cultivars had significantly longer cooking times when grown at Winnipeg than when grown at Brandon or Morden. No relationship could be established between moisture or phytate content of the samples and cooking times.Key words: Phaseolus vulgaris L., navy beans, cooking time, phytate, Mattson Bean Cooker
33
Kolis, Peter, and Margaret Pinnell. "Solar Cooker Glass Failure Analysis." International Journal for Service Learning in Engineering, Humanitarian Engineering and Social Entrepreneurship 4, no. 2 (September 20, 2009): 20–33. http://dx.doi.org/10.24908/ijsle.v4i2.2160.
Full textAbstract:
The failure of a pane of glass from a solar box cooker made and used in Sabana Grande, Nicaragua, was analyzed to determine the cause of failure and to recommend possible solutions. Background research into solar box cookers, the environment in which the failure occurred, characteristics of glass and wood, methods of fractography, and glass cutting tools and methods was carried out. The type of glass used in the solar cooker was unknown, so the observable physical properties, an energy dispersive spectroscopic scan, and thermal analysis of the glass were used to identify the glass as soda-lime glass. The properties of the glass, the conditions of use, and an analysis of the fracture pattern and fracture surfaces were used to determine that the glass had been weakened by cutting processes and that the fracture occurred as a result of thermal stresses. Several recommendations were presented including altering the design of the solar cooker to provide more clearance for the glass panels, incorporating the use of improved glass cutting techniques and sanding the edges of the glass.
34
shields, david s. "Prospecting for Oil." Gastronomica 10, no. 4 (2010): 25–34. http://dx.doi.org/10.1525/gfc.2010.10.4.25.
Full textAbstract:
From the 1770s to the 1880s agriculturists and cooks sought to develop culinary oils from plants. Thomas Jefferson's attempts to introduce the olive into the agriculture of the United States, as a partial substitute for lard in cookery and as a cheap oleo for the consumption of slaves, met with limited success, even in the southeast, because periodic freezes and high humidity thwarted the development of groves. Southern slaves from West Africa supplied their own oil, derived from benne (Sesamum indicum). Benne oil was merely one feature of an elaborate African-American cuisine employing sesame that included benne soup, benne and greens, benne and hominy, benne candy, and benne wafers. Only the last item has survived as a feature of regional and ethnic cookery. In the first decades of the nineteenth century, planter experimentalists began the commercial scale production of benne oil, establishing it as the primary salad oil and the second favored frying medium in the southern United States. It enjoyed acceptance and moderate commercial success until the refinement of cottonseed oil in the 1870s and 1880s. Cotton seed, a waste product of the south's most vital industry, was turned into a revenue stream as David Wesson and other scientists created a salad oil and frying medium designedly tasteless and odorless, and a cooking fat, hydrogenated cottonseed oil (Cottonlene or Crisco) that could cheaply substitute for lard in baking. With the recent recovery of regional foodways, both the olive and sesame are being revived for use in the neo-southern cookery of the twenty-first century.
35
Agustiari, Nurul Meutia, Ratna Ibrahim, and Titi Surti. "The Effect of a Drying Time and The Different of Storage Periods to The Quality and The Shelflife of Milkfish (Chanos chanos forsk.) Cooked by High-Pressure Cooker." Indonesian Food and Nutrition Progress 15, no. 2 (November 30, 2018): 69. http://dx.doi.org/10.22146/ifnp.33996.
Full textAbstract:
Milkfish that have been seasoned with some spices then cooked by a high -cooker produced a fish product which has soft spines and bones. The product which has a local name bandeng presto has been popular in Indonesia due to the product is tasty and it is easier to be consumed directly after it is prepared as a dish. The storage life of bandeng presto is relatively short, which is due to deterioration process by microbes after processing. Consequently, this condition can retard the products distribution. The aims of the research are to understand is there any significant influence of differing the drying time (0 hours and 4 hours) of milkfish cooked by a high-pressure cooker by using an electric oven (50oC) and storage period at room temperature (5 days) and also to find out which treatment produce the best product quality. The results showed that the treatment of differing the drying period gave a highly significant influence (P <0.01) on the sensory value and the moisture content but did not gave significant influence (P >0.05) on the number of bacteria colonies. The length of storage period gave a highly significant influence (P <0.01) on the sensory value between the products which were dried for 4 hours and without drying treatment but only the drying process for 4 hours gave a highly significant influence (P <0.01) on the moisture content, the water activity and the number of bacteria colonies. The quality of the products that were dried for 4 hours were better and their storage life can reach up to 3 days compared to the products that were not dried.Keywords: Milkfish, high pressure cooker, drying, oven, quality, storage life
36
Honegger, Lauren T., Elaine Richardson, Emily D. Schunke, Anna C. Dilger, and Dustin D. Boler. "98 Final internal cooking temperature of pork chops influenced consumer eating experience more than visual color and marbling." Journal of Animal Science 97, Supplement_2 (July 2019): 55–56. http://dx.doi.org/10.1093/jas/skz122.101.
Full textAbstract:
Abstract The objective was to determine the effect of ultimate pH or “quality grade” (combination of color and marbling) on consumer eating experience of pork chops cooked to different final internal temperatures. The hypothesis was that consumers would rate a greater percentage of pork chops as acceptable with a greater pH, when graded “choice”, or when cooked to 63°C compared with 71°C or 82°C. Consumers (264 total) were served chops in 1 of 2 experiments. Experiment 1 assessed chops as high pH (6.23–5.88) or low pH (5.36–5.56) and cooked to 63°C, 71°C or 82°C. Experiment 2 classified chops as “choice” when NPPC color score ≥ 3 and marbling score was ≥ 2 or “standard” when NPPC scores were below “choice” and cooked to 63°C or 71°C. Chops were cooked with an immersion heater (ANOVA Precision Cooker, Anova Applied Electronics, San Francisco, CA) in a water bath. Consumers used a 9-point Likert-type score system where 1 was extremely tough, dry, bland, or unacceptable and 9 was extremely tender, juicy, flavorful, or acceptable. Data were organized as a percentage of responses and analyzed using the GLIMMIX procedure of SAS for both experiments with models including treatment (pH or quality grade category, temperature and all interactions). More (P < 0.01) consumers scored chops at 7, 8, or 9 for juiciness with a high pH (36.07%) compared with chops with a low pH (24.29%), but pH category did not alter other traits (P ≥ 0.13). Quality grade did not affect (P ≥ 0.30) consumer ratings of any sensory trait. In both studies, a greater (P < 0.001) percentage of consumers rated chops cooked to 63°C as acceptable compared with chops cooked to 71°C. Therefore, internal cooking temperature has a greater impact on consumer eating experience than ultimate pH or “quality grade.”
37
Bateman, Diana. "Cookery corner." Mycologist 14, no. 1 (February 2000): 39. http://dx.doi.org/10.1016/s0269-915x(00)80067-1.
Full text
38
Fox, Alicia. "Cookery corner." Mycologist 8, no. 1 (February 1994): 39. http://dx.doi.org/10.1016/s0269-915x(09)80683-6.
Full text
39
Bateman, Diana. "Cookery corner." Mycologist 12, no. 2 (May 1998): 71. http://dx.doi.org/10.1016/s0269-915x(98)80049-9.
Full text
40
morton, mark. "Cockeram's Cookery." Gastronomica 7, no. 1 (February 2007): 12–14. http://dx.doi.org/10.1525/gfc.2007.7.1.12.
Full text
41
Thompson, Derek. "Tough cookery." Nature 389, no. 6652 (October 1997): 675–77. http://dx.doi.org/10.1038/39475.
Full text
42
Fox, Alicia. "Cookery corner." Mycologist 7, no. 1 (February 1993): 52. http://dx.doi.org/10.1016/s0269-915x(09)80636-8.
Full text
43
Pascual, Nieves. "Translational Cookery." Food, Culture & Society 15, no. 4 (December 2012): 599–621. http://dx.doi.org/10.2752/175174412x13414122382845.
Full text
44
Bryan, Erin E., Brooke N. Smith, Ryan N. Dilger, Anna C. Dilger, and Dustin D. Boler. "TECHNICAL NOTE: A method for detection of differences in cook loss and tenderness of aged pork chops cooked to differing degrees of doneness using sous-vide." Journal of Animal Science 97, no. 8 (June 12, 2019): 3348–53. http://dx.doi.org/10.1093/jas/skz198.
Full textAbstract:
Abstract The objective was to determine the ability to detect differences in cook loss and Warner–Bratzler shear force (WBSF) values between chops aged for differing time periods and cooked to varying degrees of doneness with in a sous-vide style cooker. Loins from pigs (HCW = 96 kg) humanely slaughtered at the University of Illinois Meat Science Laboratory were separated between the 10th and 11th rib into anterior and posterior sections. The posterior section was cut into 6 separate 2.54-cm-thick chops. The middle 4 chops were randomly designated for aging of 3 d and cooked to 63 °C, aged 7 d and cooked to 63 °C, aged 14 d and cooked to 63 °C, or aged 14 d and cooked to 71 °C. Chops were cooked by placing them in a water bath with an immersion circulator set to the desired end-point temperature for 90 min. Cook loss was calculated for each chop by measuring initial and final weight, and accounting for packaging weight. Four cores measuring 1.25 cm in diameter were cut parallel to the muscle fibers from each chop and analyzed for WBSF. Data were analyzed using a 1-way ANOVA. Least squares means were separated using the probability of difference option in the MIXED procedure of SAS. Among chops cooked to 63 °C, chops aged 3 d has less (P < 0.01) cook loss than those aged 7 d, and chops aged 7 d had less (P < 0.01) cook loss than those aged 14 d. Among chops aged for 14 d, chops cooked to 71 °C had greater (P < 0.001) cook loss than chops cooked to 63 °C. Differences in tenderness were also detected between aging periods. Among chops cooked to 63 °C, chops aged 3 d required more (P = 0.02) force to shear than those aged 7 d, but chops aged 7 d did not differ (P = 0.15) from those aged 14 d. Chops aged 14 d and cooked to 71 °C required (P < 0.0001) more force than those aged 14 d and cooked to 63 °C. Overall, these data indicate that sous-vide is an acceptable cooking method for use in experiments as expected differences in cook loss and WBSF were detected in chops aged to differing time points or cooked to differed degrees of doneness.
45
Rayner, Matt J., Kevin A. Parker, and Michael J. Imber. "Population census of Cook's Petrel Pterodroma cookii breeding on Codfish Island (New Zealand) and the global conservation status of the species." Bird Conservation International 18, no. 3 (June 11, 2008): 211–18. http://dx.doi.org/10.1017/s095927090800021x.
Full textAbstract:
SummaryCodfish Island is the southernmost breeding location for Cook's Petrel (Pterodroma cookii), endemic to the New Zealand archipelago. To provide a population estimate and indication of population growth following introduced predator eradications we conducted an island-wide survey of Codfish Island within two a priori defined strata. Plot surveys revealed only five burrows within forest habitats from 175 plots surveyed and the locations of these and other burrows observed incidentally were used to identify three key areas of Cook's Petrel breeding activity that were subsequently surveyed using line transects. Within these areas, 42 burrows were counted with burrow densities ranging from 0.0003 to 0.002 burrows m−2. Burrow densities in conjunction with the three-dimensional surface areas of the surveyed locations suggested a minimum of 6,194 ± 956 burrows present and equated to approximately 5,000 (95% CI 3,000–6,000) breeding pairs, using a burrow occupancy estimate of 80%. The Cook's Petrel population on Codfish Island appears to have increased markedly since Weka (Gallirallis australis ) and Pacific Rat (Rattus exulans) were eradicated in 1980 and 1998 and is consistent with a recent upwards revision of the species' world population size of approximately 1,300,000 (900,000–1,800,000) individuals. Revised population data, and ongoing protection of Cook's Petrel's major breeding sites may now qualify the species for a revised conservation status moving from Endangered to Vulnerable under IUCN criteria.
46
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 (September 21, 2021): 5981. http://dx.doi.org/10.3390/en14185981.
Full textAbstract:
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 TES includes a manual mixing device that can be used to trigger the nucleation of xylitol. The effectiveness of the TES system with and without triggering was assessed through several outdoor tests, divided into heating and cooling phases, using silicone oil as absorbing media. It was found that the average load cooling time, in the temperature range of the test fluid from 110 to 80 °C, increased by about 346% when the solar cooker was equipped with the xylitol-triggered TES. The mixing device can therefore be considered an effective solution for regarding xylitol as an actual and performing phase change material.
47
Rich, Rachel. "Cookbook Writers and Recipe Readers: Georgiana Hill, Isabella Beeton and Victorian Domesticity." Journal of Victorian Culture 25, no. 3 (June 13, 2020): 408–23. http://dx.doi.org/10.1093/jvcult/vcaa007.
Full textAbstract:
Abstract This article examines female-authored cookbooks in the 1860s, focusing in particular on the little-known work of Georgiana Hill, and the famous life of Isabella Beeton and her Book of Household Management. Looking at the state of cookbook publishing in the 1860s, and considering both the tone and content of these publications, the author argues that taking Hill’s authorial voice into account can enhance our understanding of how women operated in the highly competitive cookbook market. Hill’s and Beeton’s work, alongside that of Eliza Acton and numerous lesser-known cookery writers, suggests ways in which authors were conscious of addressing multiple audiences, including mistresses and servants, and both confident and incompetent cooks. At the same time, the frequent appearance of both European and Indian recipes suggests that the middle-class cookbook market made assumptions about the sophistication and cosmopolitanism of the domestic dinner table. The article goes on to investigate Hill’s biography, and her navigation of the publishing industry, analysing in particular the archives of George Routledge and Co., in order to argue that even while it offered female cookery writers the opportunity to capitalize on their expertise, this was still an industry in which it was difficult for a woman to be fairly rewarded for her work.
48
Liu, Sumei, Xiaojie Zhou, Xuan Liu, Xiaorui Lin, Ke Qing, Weizhen Zhang, Jian Li, Jiankai Dong, Dayi Lai, and Qingyan Chen. "Assessment of Thermal Environment in a Kitchen with a New Ventilation System." E3S Web of Conferences 111 (2019): 02034. http://dx.doi.org/10.1051/e3sconf/201911102034.
Full textAbstract:
Chinese kitchen environment is usually hot and humid in summer and cold in winter, while housewife spends considerable time there. This investigation developed a new ventilation system for Chinese kitchens to improve thermal comfort level. To assess the thermal performance of the ventilation system, 32 cooks were asked to prepare the same dishes in the kitchen with or without the system in summer in Changsha, China. The assessment was carried out by subjective questionnaire survey on thermal sensation vote (TSV) and objective on-site measurements of the indoor air temperature and cook’s skin temperature. The indoor air temperature was measured at different locations in the kitchen. The skin temperature was measured at 18 body parts of the cooks. The results show that the thermal environment in the kitchen was non-uniform and local thermal sensation had a great influence on the whole body sensation. Without the new ventilation system, the cooks complained that the hottest parts were thorax, head and face areas. Reasonably good correlation existed between the cooks’ skin temperatures and their thermal sensation votes. The increase of cooks’ skin temperature with the ventilation system was lower than that without the ventilation system. TSV was improved with the new ventilation system.
49
Rayner, Matt J. "Effects of Dummy Global Location Sensors on Foraging Behavior of Cook's Petrel (Pterodroma cookii)." Wilson Journal of Ornithology 119, no. 1 (March 2007): 107–9. http://dx.doi.org/10.1676/06-057.1.
Full text
50
Yamamoto, Takahiko, and Kohji Koshiji. "Magnetic-Field Immunity Examination and Evaluation of Transcutaneous Energy-Transmission System for a Totally Implantable Artificial Heart." Advances in Power Electronics 2012 (January 9, 2012): 1–5. http://dx.doi.org/10.1155/2012/421639.
Full textAbstract:
Transcutaneous energy transmission (TET) is the most promising noninvasive method for supplying driving energy to a totally implantable artificial heart. Induction-heating (IH) cookers generate a magnetic flux, and if a cooker is operated near a transcutaneous transformer, the magnetic flux generated will link with its external and internal coils. This will affect the performance of the TET and the artificial heart system. In this paper, we present the design and development of a coil to be used for a magnetic immunity test, and we detail the investigation of the magnetic immunity of a transcutaneous transformer. The experimental coil, with five turns like a solenoid, was able to generate a uniform magnetic field in the necessary bandwidth. A magnetic-field immunity examination of the TET system was performed using this coil, and the system was confirmed to have sufficient immunity to the magnetic field generated as a result of the conventional operation of induction-heating cooker.