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Academic literature on the topic 'Electric toasters'

Author: Grafiati

Published: 4 June 2021

Last updated: 4 March 2023

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Journal articles on the topic "Electric toasters"

1

Newborough, M., W. J. Batty, and S. D. Probert. "Design improvements for the ubiquitous electric toaster." Applied Energy 27, no. 1 (January 1987): 1–52. http://dx.doi.org/10.1016/0306-2619(87)90002-x.

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Ponnle, Akinlolu A. "Measurement and Assessment of Exposure to 50 Hz Magnetic Fields from Common Home Electrical Appliances." European Journal of Engineering and Technology Research 7, no. 3 (June 30, 2022): 119–27. http://dx.doi.org/10.24018/ejeng.2022.7.3.2832.

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In this twenty first century, man is exposed to a very high amount of magnetic fields in his environment. This is mainly due to the ubiquitous use of electricity and other technological devices, which are the major sources of magnetic field pollution. The effect of magnetic field exposure on health problems and safety risk of people is continually being investigated. A number of international organizations have formulated guidelines on limits to the value of the generated magnetic field. This work provides information on the amount of 50 Hz magnetic field created by some common home electrical appliances, and compare results obtained with permissible exposure limit by The International Commission on Non-Ionising Radiation Protection (ICNIRP) for the public. The home electrical appliances investigated include electric cooker, hair dryer, toaster, kettle, fan, microwave oven, electric iron, voltage stabilizer, etc. Measurements were carried out with the aid of a magnetic field strength meter, at a distance of 3 cm to 75 cm from the appliances. Results showed that the magnetic field varies with distance from the appliances (by quarter of a meter, most become negligible), the power consumption of the appliance, the age of the appliance, and the product (manufacturer) of the appliance. Also, appliances with electromagnets, coils and electric motors produce more magnetic fields than appliances with heating elements. At a distance of 3 cm from the appliances, the highest value of magnetic field obtained was 85.5 µT and the lowest value of the magnetic field obtained was 4.28 µT. The overall results obtained indicate that the magnetic field strengths are lower than the maximum permissible exposure limit (100 µT) recommended by ICNIRP for members of the public, and therefore, will not lead to any significant exposure risk. In conclusion, in-expensive measures of reducing magnetic field exposure are recommended.

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3

SHEN, CANGLIANG, JEREMY M. ADLER, IFIGENIA GEORNARAS, KEITH E. BELK, GARY C. SMITH, and JOHN N. SOFOS. "Inactivation of Escherichia coli O157:H7 in Nonintact Beefsteaks of Different Thicknesses Cooked by Pan Broiling, Double Pan Broiling,or Roasting by Using Five Types of Cooking Appliances." Journal of Food Protection 73, no. 3 (March 1, 2010): 461–69. http://dx.doi.org/10.4315/0362-028x-73.3.461.

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This study compared thermal inactivation of Escherichia coli O157:H7 in nonintact beefsteaks of different thicknesses by different cooking methods and appliances. Coarsely ground beef was inoculated with rifampin-resistant E. coli O157:H7 (eight-strain composite, 6 to 7 log CFU/g) and then mixed with sodium chloride (0.45%) plus sodium tripolyphosphate (0.23%); the total water added was 10%. The meat was stuffed into bags (10-cm diameter), semifrozen (−20°C, 6 h), and cut into 1.5-, 2.5-, and 4.0-cm-thick steaks. Samples were then individually vacuum packaged, frozen (−20°C, 42 h), and tempered (4°C, 2.5 h) before cooking. Partially thawed (−2 ± 1°C) steaks were pan broiled (Presto electric skillet and Sanyo grill), double pan broiled (George Foreman grill), or roasted (Oster toaster oven and Magic Chef standard kitchen oven) to a geometric center temperature of 65°C. Extent of pathogen inactivation decreased in order of roasting (2.0 to 4.2 log CFU/g) > pan broiling (1.6 to 2.8 log CFU/g) ≥ double pan broiling (1.1 to 2.3 log CFU/g). Cooking of 4.0-cm-thick steaks required a longer time (19.8 to 65.0 min; variation was due to different cooking appliances), and caused greater reductions in counts (2.3 to 4.2 log CFU/g) than it did in thinner samples (1.1 to 2.9 log CFU/g). The time to reach the target temperature increased in order of George Foreman grill (3.9 to 19.8 min) < Oster toaster oven (11.3 to 45.0 min) < Presto electric skillet (16.3 to 55.0 min) < Sanyo grill (14.3 to 65.0 min) < standard kitchen oven (20.0 to 63.0 min); variation was due to steak thickness. Results indicated that increased steak thickness allowed greater inactivation of E. coli O157:H7, as time to reach the target internal temperature increased. Roasting in a kitchen oven was most effective for pathogen inactivation.

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Montezuma, Sandra R., Susan Y. Sun, Arup Roy, Avi Caspi, Jessy D. Dorn, and Yingchen He. "Improved localisation and discrimination of heat emitting household objects with the artificial vision therapy system by integration with thermal sensor." British Journal of Ophthalmology 104, no. 12 (March 9, 2020): 1730–34. http://dx.doi.org/10.1136/bjophthalmol-2019-315513.

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AimTo demonstrate the potential clinically meaningful benefits of a thermal camera integrated with the Argus II, an artificial vision therapy system, for assisting Argus II users in localising and discriminating heat-emitting objects.MethodsSeven blind patients implanted with Argus II retinal prosthesis participated in the study. Two tasks were investigated: (1) localising up to three heat-emitting objects by indicating the location of the objects and (2) discriminating a specific heated object out of three presented on a table. Heat-emitting objects placed on a table included a toaster, a flat iron, an electric kettle, a heating pad and a mug of hot water. Subjects completed the two tasks using the unmodified Argus II system with a visible-light camera and the thermal camera-integrated Argus II.ResultsSubjects more accurately localised heated objects displayed on a table (p=0.011) and discriminated a specific type of object (p=0.005) presented with the thermal camera integrated with the Argus II versus the unmodified Argus II camera.ConclusionsThe thermal camera integrated with the artificial vision therapy system helps users to locate and differentiate heat-emitting objects more precisely than a visible light sensor. The integration of the thermal camera with the Argus II may have significant benefits in patients’ daily life.

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5

Chu, Dewei, Yu-Ping Zeng, Dongliang Jiang, and Yoshitake Masuda. "In2O3–SnO2 nano-toasts and nanorods: Precipitation preparation, formation mechanism, and gas sensitive properties." Sensors and Actuators B: Chemical 137, no. 2 (April 2, 2009): 630–36. http://dx.doi.org/10.1016/j.snb.2008.12.063.

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6

Campmajó, Guillem, Gemma Navarro, Nerea Núñez, Lluís Puignou, Javier Saurina, and Oscar Núñez. "Non-Targeted HPLC-UV Fingerprinting as Chemical Descriptors for the Classification and Authentication of Nuts by Multivariate Chemometric Methods." Sensors 19, no. 6 (March 21, 2019): 1388. http://dx.doi.org/10.3390/s19061388.

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Recently, the authenticity of food products has become a great social concern. Considering the complexity of the food chain and that many players are involved between production and consumption; food adulteration practices are rising as it is easy to conduct fraud without being detected. This is the case for nut fruit processed products, such as almond flours, that can be adulterated with cheaper nuts (hazelnuts or peanuts), giving rise to not only economic fraud but also important effects on human health. Non-targeted HPLC-UV chromatographic fingerprints were evaluated as chemical descriptors to achieve nut sample characterization and classification using multivariate chemometric methods. Nut samples were extracted by sonication and centrifugation, and defatted with hexane; extracting procedure and conditions were optimized to maximize the generation of enough discriminant features. The obtained HPLC-UV chromatographic fingerprints were then analyzed by means of principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA) to carry out the classification of nut samples. The proposed methodology allowed the classification of samples not only according to the type of nut but also based on the nut thermal treatment employed (natural, fried or toasted products).

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Bendezu Ccanto, J., J. Condori Chura, and M. Lozada-Urbano. "Proximate, microbiological analysis and digestibility of pepsin in atta sexdens flour, from the region of Rioja, Perú." African Journal of Food, Agriculture, Nutrition and Development 22, no. 115 (December 12, 2022): 21938–51. http://dx.doi.org/10.18697/ajfand.115.22300.

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The consumption of insects, also known as entomophagy, is not a new eating habit; on the contrary, the insects are eaten in many countries worldwide, where insects are served as the main dish in many of them. In Peru, insect consumption is limited to regions of the central jungle where locals consume ants of the "Atta sexdens" variety in the form of toasted snacks with salt. Analysis of insects has shown a wide variation in macronutrient content relative to most wild vertebrate meats, encompassing a wide range of protein, fat and carbohydrate concentrations. In that sense, in terms of their proportional macronutrient composition, insects could serve as equivalents not only to wild meat, but also to other foods, such as seafood, nuts, legumes, vegetables or fruits. The aim of this study was to assess nutritional quality of "Atta sexdens" ant flour and determine its physical and chemical characteristics. The ants were obtained from the department of San Martín, province and district of Rioja and underwent a rigorous cleaning process to eliminate impurities such as wings, leaves and soil which are attached to the ants. The ants were dried using a Biobase oven, model BOV-T30C, and then ground in an electric grinder and finally passed through a sieve. The final product was measured for physicochemical properties such as pH, % acidity in aqueous extract and % acidity in ethanolic extract, resulting in 6.57, 0.21, and 0.29, respectively. The nutritional composition assessment was based on the AOAC standard method where the fat content of the meal was 35.40%; protein, 35.51%; carbohydrate, 16.12%; ash, 5.39%; and moisture, 7.58%. For the assessment of pepsin digestibility, the AOAC 971.09 test method was used, resulting in 99.77% activity. In regard to techno-functional properties, it was found that swelling capacity (SC) and water absorption capacity (WAC) resulted in 2.91 WAC g water/g m and 1.86 SC ml/g, respectively. On the other hand, the microbiological results were within the permissible limits for health; therefore, we can consider this ant meal a safe and innocuous product as well as an excellent food source with exceptional nutritional characteristics. Key words: Atta sexdens, flour, Entomophagy, Protein, Digestibility, Microbiology, Physicochemical properties, Proximate

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8

Ligtvoet, Andreas. "What Technology Wants, by KevinKelly. New York: Viking/Penguin Group, 2010, 416 pp., ISBN 9780670022151, Hardcover, $15.49.The Toaster Project: Or a Heroic Attempt to Build a Simple Electric Appliance From Scratch, by ThomasThwaites. New York: Princeton Architectural Press, 2011, 192 pp., ISBN 9781568989976, Paperback, $19.95." Journal of Industrial Ecology 17, no. 1 (August 9, 2012): 155–56. http://dx.doi.org/10.1111/j.1530-9290.2012.00508.x.

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9

Ntourtoglou, George V., Foteini Drosou, Yang Enoch, Evangelia A. Tsapou, Eleni Bozinou, Vassilis Athanasiadis, Arhontoula Chatzilazarou, Euthalia G. Dourtoglou, Stavros I. Lalas, and Vassilis G. Dourtoglou. "Extraction of volatile aroma compounds from toasted oak wood using pulsed electric field." Journal of Food Processing and Preservation 45, no. 6 (May 6, 2021). http://dx.doi.org/10.1111/jfpp.15577.

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Books on the topic "Electric toasters"

1

Toasters. Minneapolis: Carolrhoda Books, 1998.

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2

Toasters, 1909-1960: A look at the ingenuity and design of toaster makers. Atglen, PA: Schiffer Pub., 1996.

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3

Ms. Yamada's toaster. Tampa, FL: University Of Tampa Press, 2008.

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4

Collector's guide to toasters & accessories: Identification & values. Paducah, KY: Collector Books, 1997.

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5

Fisher, Charles P. Early American electric toasters: A selection of historical, interesting, and good examples, 1906 to 1940. [United States]: C.P. Fisher, 1987.

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6

Hillman, Ben. That pesky toaster. New York: Hyperion Books for Children, 1995.

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7

Freeman, Derald D. 60 ways to toast your bread. Burleson, Texas: Grreat Ideas, Inc., 2008.

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8

M, Disch Thomas. The brave little toaster: A bedtime story for small appliances. Garden City, N.Y: Doubleday, 1986.

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9

M, Disch Thomas. The brave little toaster: A bedtime story for small appliances. Garden City, N.Y: Doubleday, 1986.

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10

The toaster project: Or A heroic attempt to build a simple electric appliance from scratch. New York: Princeton Architectural Press, 2011.

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Book chapters on the topic "Electric toasters"

1

"“I’m a Toaster with a Cunt”:." In “All-Electric” Narratives. Bloomsbury Academic, 2021. http://dx.doi.org/10.5040/9781501367380.0009.

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Gelernter, David. "Space, Time and Multi-time." In Mirror Worlds. Oxford University Press, 1991. http://dx.doi.org/10.1093/oso/9780195068122.003.0011.

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we move now to the world of asynchronous ensembles. we’ve discussed information machines. Now imagine a lot of them zipping around separately, each piloted by its own Actor—communicating occasionally, getting born and self-destructing spontaneously—all converging like a swarm of space-scooters or electronic piranhas on some lurking huge problem in the near distance. Now this is computing! A group of objects that interact; a group, accordingly, that is more than the sum of its parts. If you assemble a hundred toasters side-by-side and turn each one loose on a slice of bread, what you’ve got is a hundred toasters, toasting their hearts out. If you assemble a hundred monkeys side by side, what you’ve got is not merely a hundred monkeys. You have a monkey community of some kind, an ensemble and not simply one hundred separate parts. Toasters don’t interact, but monkeys do. One hundred information machines working on the same problem also form an ensemble, an entity that is more, in some sense, than the sum of its parts. Like monkeys, these information machines interact. They must communicate and coordinate with each other in order to make progress as a group on the same problem. An ensemble is asynchronous if each part is independent, ticking along at its own pace. In the ensembles we’re talking about, each information machine is encased in its own little piece of spacetime. The machines are unsynchronized: No machine can predict exactly what any other machine is doing at any given time, because each Actor runs his own show, executes his own script. Nothing outside the machine beats time or constrains the Actor in any way: He barrels along at his own speed. Asynchronous ensembles (ensembles for short) are a major topic for software in general. They are the crucial Mirror world technology. Mirror worlds would be unthinkable without them. But here’s another interesting thing about ensembles: They are also the “crucial technology” of nature and mankind. That’s a biggish statement. But a bit of thought makes it clear that physical, chemical, biological and sociological systems are virtually all asynchronous ensembles of one kind or another.

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Fox, Michael H. "The Siren Song of Renewable Energy." In Why We Need Nuclear Power. Oxford University Press, 2014. http://dx.doi.org/10.1093/oso/9780199344574.003.0009.

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Renewable energy from the sun—which includes solar, wind, and water energy— can meet all of our energy needs and will allow us to eliminate our dependence on fossil fuels for electricity production. At least, that is the “Siren song” that seduces many people. Amory Lovins, the head of the Rocky Mountain Institute, has been one of the strongest proponents of getting all of our energy from renewable sources (what he calls “soft energy paths”) (1) and one of the most vociferous opponents of nuclear power. A recent article in Scientific American proposes that the entire world’s needs for power can be supplied by wind, solar, and water (2). Is this truly the nirvana of unlimited and pollution-free energy? Can we have our cake and eat it, too? Let’s take a critical look at the issues surrounding solar and wind power. Let me be clear that I am a proponent of solar energy. I built a mountain cabin a few years ago that is entirely off the grid. All of the electricity comes from solar photovoltaic (PV) panels with battery storage. The 24 volt DC is converted to AC with an inverter and is fed into a conventional electrical panel. It provides enough energy to power the lights, run a 240 volt, three-quarter horsepower water pump 320 feet deep in the well, and electrical appliances such as a coffee pot, toaster, and vacuum cleaner. But I am not implying that all of my energy needs come from solar. The big energy hogs—kitchen range, hot water heater, and a stove in the bedroom—are all powered with propane. Solar is not adequate to power these appliances. In 2010 I also had a 2.5 kW solar PV system installed on my house that ties into the utility grid. When the sun is shining, I use the electricity from the solar panels, and if I use less than I generate, it goes out on the grid to other users. If it does not produce enough for my needs, then I buy electricity from the grid.

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Conference papers on the topic "Electric toasters"

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Srinivasan, Raghunathan, and Gaurav Ameta. "Comparison of Life Cycle Assessment of Two Toasters." In ASME 2011 International Design Engineering Technical Conferences and Computers and Information in Engineering Conference. ASMEDC, 2011. http://dx.doi.org/10.1115/detc2011-48772.

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The objective of this paper is to determine and compare the environmental impacts of two toasters: standard and eco-friendly. The most rapidly growing sector for the e-waste world comes from Electronic household products. More than 2 million tons of electronic products are disposed off as solid waste to landfills in the US alone. The demand for energy supplies has been rapidly increasing in the past decade. Strict legislative measures should be enforced to protect the environment by making industries collect back the manufactured products at the End-of-Life (EOL) from the users and recycle the products. If these necessary steps are not taken, then these e-wastes will impose serious threat to society and the environment. In order to re-design environmentally friendly products and facilitate sustainable take-back planning, current products need to be evaluated for their environmental impacts. One of the widely used methodologies to assess the environmental impacts of a product is called Life Cycle Assessment (LCA). LCA is a cradle to grave approach for assessing the environmental impacts of a product. The cradle to grave approach includes raw material phase, manufacturing and assembly phase, use phase, recovery phase and disposal phase. The system boundary for LCA presented in this paper includes material phase, manufacturing phase, use-phase and disposal phase. The functional unit for the LCA is entire life of the toaster which is one year based on manufacturer’s warranty which also includes the rate of usage. The environmental impacts from the two toasters as presented in this paper include eutrophication, acidification, energy-use and global warming. The use phase energy impact is experimentally determined.

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