Log in

Relevant bibliographies by topics / Restaurant cooking

Contents

Journal articles
Dissertations / Theses
Books
Book chapters
Conference papers

Academic literature on the topic 'Restaurant cooking'

Author: Grafiati

Published: 4 June 2021

Last updated: 28 July 2025

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Restaurant cooking.'

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.

Journal articles on the topic "Restaurant cooking"

1

Asmoro, Ahlan Bangkit, and Hartutik Hartutik. "Quality evaluation of waste cooking oil from restaurants in Malang as the potential for ruminants feed supplement." BIO Web of Conferences 81 (2023): 00022. http://dx.doi.org/10.1051/bioconf/20238100022.

Full text

Abstract:

Derived from hypothesis of having more fat content in feed could inhibit microbial activity and will increase the energy for the ruminants, this research conducted to determine the contrasting quality of fresh and waste cooking oil. Analysis focused on organoleptic and iodometry to initiate a supplementation product. Material used were fresh and waste cooking oil from four chicken restaurant in Malang: A Restaurant (T1), B Restaurant (T2), C Restaurant (T3), and D Restaurant (T4). Data collected thrice a day regularly and apprised that different cooking oil brands used. Brand A used in A (T1)

APA, Harvard, Vancouver, ISO, and other styles

2

Juntarawijit, Chudchawal. "Peak expiratory flow rate and chronic respiratory symptoms among restaurant workers: a cross-sectional study from Thailand." F1000Research 8 (December 2, 2019): 1429. http://dx.doi.org/10.12688/f1000research.20059.2.

Full text

Abstract:

Background: Cooking fumes are a major source of indoor air pollution affecting millions of people worldwide. To date, there has been no epidemiological study to show the variation in health effects resulting from work at different kinds of restaurants in Thailand. This study determines lung function and chronic respiratory symptoms of workers in four types of eateries commonly found in Thailand. Methods: This is a cross-sectional study of 321 people working in four common types of restaurants in Thailand: ‘tamsang’ restaurants (from the Thai word ร้านอาหารตามสั่ง, a restaurant that makes a var

APA, Harvard, Vancouver, ISO, and other styles

3

Juntarawijit, Chudchawal. "Peak expiratory flow rate and chronic respiratory symptoms among restaurant workers: a cross-sectional study from Thailand." F1000Research 8 (August 14, 2019): 1429. http://dx.doi.org/10.12688/f1000research.20059.1.

Full text

Abstract:

Background: Cooking smoke is a major source of indoor air pollution affecting millions of people worldwide. To date, there has been no epidemiological study to show the variation in health effects resulting from work at different kinds of restaurants in Thailand. This study determines lung function and chronic respiratory symptoms of workers in four types of eateries commonly found in Thailand. Methods: This is a cross-sectional study of 321 people working in four common types of restaurants in Thailand: ‘tamsang’ restaurants (from the Thai word ร้านอาหารตามสั่ง, a restaurant that makes a vari

APA, Harvard, Vancouver, ISO, and other styles

4

Shimmura, Takeshi, Syuichi Oura, Kenji Arai, et al. "Multiproduct Traditional Japanese Cuisine Restaurant Improves Labor Productivity by Changing Cooking Processes According to Service Product Characteristics." International Journal of Automation Technology 12, no. 4 (2018): 449–58. http://dx.doi.org/10.20965/ijat.2018.p0449.

Full text

Abstract:

This study introduces three cooking process improvements for a multiproduct traditional Japanese cuisine restaurant to improve labor productivity and to assess relations between offered process changes and service product characteristics. Restaurant productivity is the lowest among service industries because restaurants are labor-intensive. Therefore, the industry is affected by service product characteristics. Combining line and cell cooking systems, batch cooking using partial freezers, and combining built-to-order and built-to-plan cooking are introduced into actual multiproduct traditional

APA, Harvard, Vancouver, ISO, and other styles

5

ElSharkawy, Mahmoud Fathy, and Osama Ahmed Ibrahim. "Impact of the Restaurant Chimney Emissions on the Outdoor Air Quality." Atmosphere 13, no. 2 (2022): 261. http://dx.doi.org/10.3390/atmos13020261.

Full text

Abstract:

The emission of cooking fumes becomes a serious concern due to the fast development of the restaurant business because it harms the health of restaurant workers and customers and damages the outdoor air quality. This study was conducted to evaluate the impact of restaurant emissions on ambient air quality. Twenty restaurants with four different types of food cooking were selected in Dammam City, which represents a densely populated urban city in Saudi Arabia. Levels of five air pollutants were simultaneously measured in the restaurants’ chimneys and in the surrounding ambient air. The highest

APA, Harvard, Vancouver, ISO, and other styles

6

McIntyre, Lorraine, Virginia Jorgenson, and Mark Ritson. "Sous vide style cooking practices linked to Salmonella Enteritidis illnesses." Environmental Health Review 60, no. 2 (2017): 42–49. http://dx.doi.org/10.5864/d2017-014.

Full text

Abstract:

Three Salmonella Enteritidis illnesses investigated in British Columbia, Canada, were potentially linked to consumption of sous vide style cooked foods in 2014. In two separate incidents on different days, two illnesses at one restaurant implicated sous vide eggs. The third illness was linked to a different restaurant serving sous vide duck breast. Inspections of the restaurants revealed inadequate sous vide cooking practices that did not fully cook the foods. Although other high-risk foods were also eaten at these premises (raw oysters and tuna in one restaurant, foods with raw egg dressing a

APA, Harvard, Vancouver, ISO, and other styles

7

BROWN, LAURA GREEN, SHIVANGI KHARGONEKAR, and LISA BUSHNELL. "Frequency of Inadequate Chicken Cross-Contamination Prevention and Cooking Practices in Restaurants†." Journal of Food Protection 76, no. 12 (2013): 2141–45. http://dx.doi.org/10.4315/0362-028x.jfp-13-129.

Full text

Abstract:

This study was conducted by the Environmental Health Specialists Network (EHS-Net) of the Centers for Disease Control and Prevention. The purpose was to examine restaurant chicken preparation and cooking practices and kitchen managers' food safety knowledge concerning chicken. EHS-Net members interviewed managers about chicken preparation practices in 448 restaurants. The study revealed that many restaurants were not following U.S. Food and Drug Administration Food Code guidance concerning cross-contamination prevention and proper cooking and that managers lacked basic food safety knowledge ab

APA, Harvard, Vancouver, ISO, and other styles

8

Annisa, Safira. "KOMPARASI KULINER PADA RESTORAN ARAB DI JAKARTA (STUDI KASUS RESTORAN AWTAR DAN RESTORAN AL JAZEERAH)." SIWAYANG Journal: Publikasi Ilmiah Bidang Pariwisata, Kebudayaan, dan Antropologi 2, no. 4 (2024): 147–54. https://doi.org/10.54443/siwayang.v2i4.1831.

Full text

Abstract:

This article aims to reveal the comparison or differences in spices and menus and presentation at the Awtar restaurant and the Al Jazeerah restaurant. This research is a qualitative research regarding the comparison or differences in spices and menus and presentation at Awtar restaurants and Al Jazeerah restaurants. The data and information obtained are analyzed by means of data reduction, presentation and drawing conclusions. This research uses data collection methods carried out by means of observation, interviews. In the observation activity, the researcher was a participant - observer, and

APA, Harvard, Vancouver, ISO, and other styles

9

Jabbar, Mohammed Abdulrazzaq Jabbar, Retneswari Masilamani, Lim Zhi Yik, et al. "PREVALENCE OF RESPIRATORY SYMPTOMS AND PULMONARY FUNCTION STATUS OF RESTAURANT WORKERS." Malaysian Journal of Public Health Medicine 20, no. 3 (2020): 163–72. http://dx.doi.org/10.37268/mjphm/vol.20/no.3/art.743.

Full text

Abstract:

The cooking process may emit toxic compounds and airway irritants from both the fuel combustion and cooking fumes which is harmful to the respiratory health among the restaurant workers. A cross-sectional study of 243 restaurant workers from the selected restaurants in Sungai Long, Malaysia was conducted. The standardized British Medical Research Council questionnaire on Respiratory Symptoms (1986) was used during the interview to access the symptoms and the spirometry test was performed to evaluate the pulmonary functions of the participants. The data of socio-demography and occupational char

APA, Harvard, Vancouver, ISO, and other styles

10

Jabbar, Mohammed Abdulrazzaq Jabbar, Retneswari Masilamani, Lim Zhi Yik, et al. "PREVALENCE OF RESPIRATORY SYMPTOMS AND PULMONARY FUNCTION STATUS OF RESTAURANT WORKERS." Malaysian Journal of Public Health Medicine 20, no. 3 (2020): 163–72. http://dx.doi.org/10.37268/mjphm/vol.20/no.3/art.743.

Full text

Abstract:

The cooking process may emit toxic compounds and airway irritants from both the fuel combustion and cooking fumes which is harmful to the respiratory health among the restaurant workers. A cross-sectional study of 243 restaurant workers from the selected restaurants in Sungai Long, Malaysia was conducted. The standardized British Medical Research Council questionnaire on Respiratory Symptoms (1986) was used during the interview to access the symptoms and the spirometry test was performed to evaluate the pulmonary functions of the participants. The data of socio-demography and occupational char

APA, Harvard, Vancouver, ISO, and other styles

More sources

Dissertations / Theses on the topic "Restaurant cooking"

1

Eleazar, Rosanne Nicollette M. "Restaurant families in Manila : lessons in restaurant longevity /." Title page, table of contents and abstract only, 2004. http://web4.library.adelaide.edu.au/theses/09ARM/09arme381.pdf.

Full text

APA, Harvard, Vancouver, ISO, and other styles

2

Wakabayashi, Takae. "What are customer expectations of and satisfactions with a Japanese restaurant in Minneapolis?" Online version, 2003. http://www.uwstout.edu/lib/thesis/2003/2003wakabayashit.pdf.

Full text

APA, Harvard, Vancouver, ISO, and other styles

3

Irebro, Carl. "Matematik : Hur motivera elevens lärande i köksmatematik?" Thesis, Karlstads universitet, Fakulteten för humaniora och samhällsvetenskap (from 2013), 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:kau:diva-33087.

Full text

Abstract:

In Adult Education-Restaurant students often have a negative attitude towards the subject of math. Often mathematics is associated with what experiences the students had of this subject in elementary school - experiences that many times reduce the motivation for the same that is so frequent in the catering industry, in different contexts. Mathematics more or less unconsciously permeates restaurant profession at large, and as a chef you must realize the importance of mathematics in your daily work in the kitchen. The purpose of the work is to develop the mathematics lesson weight and volume b

APA, Harvard, Vancouver, ISO, and other styles

4

Paillat, Etienne. "Energy Efficiency in Food-Service Facilities : The Case of Långbro Värdshus." Thesis, KTH, Tillämpad termodynamik och kylteknik, 2011. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-93429.

Full text

Abstract:

Food-service facilities have high energy intensities compared to other commercial buildings due to their energy use for cooking and refrigeration. Assessing the energy performance of such facilities has two main purposes. The first one is to evaluate how efficient food-service facilities are and to compare the results with other similar facilities. The second objective is to get a deeper analysis of the energy uses, what enables an easier identification of the processes whose energy efficiency can be improved. This thesis gives, in a first part, a general methodology of how such an energy perf

APA, Harvard, Vancouver, ISO, and other styles

5

Šotolová, Hana. "Penzion." Master's thesis, Vysoké učení technické v Brně. Fakulta stavební, 2018. http://www.nusl.cz/ntk/nusl-372286.

Full text

Abstract:

This thesis describes a project documentation for consruction of a guesthouse. The building is situated on the flat land in cadastral territory in Vsetín. It is two-storey building. External loadbea-ring masonry is from ceramic blocks filled with polystyrene. The ceilings are made of ceramic-concrete panels. Stairways and elevator shafts are reinforced concrete. The building is roofed with a flat roof.

APA, Harvard, Vancouver, ISO, and other styles

6

Doušek, Vítězslav. "Horský penzion." Master's thesis, Vysoké učení technické v Brně. Fakulta stavební, 2015. http://www.nusl.cz/ntk/nusl-227192.

Full text

Abstract:

This thesis describes the preparation of a project documentation for construction of a mountain guest house. The building is situated in the outskirts of the village Řeka on sloping land. It is a four-storey building with a basement and three floors. Peripheral bearing structures in the basement and first floor are in indirect contact with the soil and are lined with shuttering and a monolithic concrete. Perimeter and interior bearing walls are lined with ceramic blocks. The ceiling structure consists of a pramic - concrete panels. Stairways and elevator shafts are reinforced with a concrete .

APA, Harvard, Vancouver, ISO, and other styles

7

Vangvanitchyakorn, Titima. "A survey on consumer perception Southeast Asian restaurants in Minneapolis, Minnesota /." Online version, 2000. http://www.uwstout.edu/lib/thesis/2000/2000vangvanitchyakornt.pdf.

Full text

APA, Harvard, Vancouver, ISO, and other styles

8

Monteiro, Prema A. "Factors that influence the decision of patrons to dine at selected Indian restaurants in the Twin Cities." Online version, 2000. http://www.uwstout.edu/lib/thesis/2000/2000monteirop.pdf.

Full text

APA, Harvard, Vancouver, ISO, and other styles

9

Govitvatana, Duangkamol. "Perceptions, motivations, and preferences of traditional college students toward Chinese and American restaurants." Online version, 1999. http://www.uwstout.edu/lib/thesis/1999/1999govitvatana.pdf.

Full text

APA, Harvard, Vancouver, ISO, and other styles

10

Svanberg, Fredrik. "Matematik i ämnet matlagning : Hur förändra elevernas attityd till matematik på Restaurang- & Livsmedelsprogrammet." Thesis, Karlstads universitet, Fakulteten för humaniora och samhällsvetenskap (from 2013), 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:kau:diva-33531.

Full text

Abstract:

Most of my 16 students show a negative attitude towards mathematics and have difficulty understanding why they need mathematics to work as cooks. Their lack of knowledge has a negative effect on their work in the kitchen because they cannot master relatively simple mathematical solutions. The purpose of this study is to examine if an integrated working method of the subjects mathematics and cooking can change students’ attitude towards mathematics and increase their understanding of the value of it in restaurant work. An integrated working method means to integrate the core subjects with progr

APA, Harvard, Vancouver, ISO, and other styles

More sources

Books on the topic "Restaurant cooking"

1

Ohio) WVIZ-TV (Television station : Cleveland. Restaurant edition. WVIZ, 2001.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

2

Guthrie, Margaret E. The best Midwest restaurant cooking. Iowa State University Press, 1989.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

3

Chapman, Pat. Good curry restaurant guide. Curry Club, 1991.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

4

Wittemann, Ad. Seafood restaurant operations. Camelot Consultants, 1989.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

5

Preuss, Gunter. Broussard's Restaurant cookbook. Pelican Pub. Co., 1996.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

6

Geraghty, Warren. West Restaurant: The cookbook. Douglas & McIntyre, 2008.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

7

Lowenthal, Julie Donaldson. Johnny Harris Restaurant Cookbook. Pelican Publishing Company, 2014.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

8

Maguire, Neven. The MacNean Restaurant cookbook. Gill & Macmillan, 2012.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

9

(Firm), Restaurant Recipes. Restaurant recipes of Kansas City. 2nd ed. Jec Pub. Co., 2005.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

10

Imes, Sonnie. The tastes of Tahoe III: A restaurant guide & restaurant recipe cookbook. s.n.], 1985.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

More sources

Book chapters on the topic "Restaurant cooking"

1

Shimamura, Takeshi, Yoshihiro Hisano, Syuichi Oura, et al. "Using a Cooking Operation Simulator to Improve Cooking Speed in a Multiproduct Japanese Cuisine Restaurant." In Progress in Pattern Recognition, Image Analysis, Computer Vision, and Applications. Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-662-44736-9_67.

Full text

APA, Harvard, Vancouver, ISO, and other styles

2

Templeton, Lieselotte K. "My Uncle Otto Stern." In Molecular Beams in Physics and Chemistry. Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-63963-1_3.

Full text

Abstract:

AbstractIt was only since 1946 [1945] when my uncle moved to Berkeley that I got to know him well. Before this time we had never lived in the same town, and I had only seen him rarely. Otto Stern moved into a house he had bought several years earlier in the Berkeley hills not far from my parents’ house. Because he was a bachelor, he hired a housekeeper who came in six days a week for a few hours to cook and keep house. He loved good food and good wine. The housekeeper for the last years did not keep the house as clean as he would have liked, but her cooking met with his approval, so she stayed

APA, Harvard, Vancouver, ISO, and other styles

3

Rachman, M., and Hartutik. "Quality test of restaurant cooking oil waste in terms of moisture content, specific gravity, and energy as a feed supplement." In Developing Modern Livestock Production in Tropical Countries. CRC Press, 2023. http://dx.doi.org/10.1201/9781003370048-41.

Full text

APA, Harvard, Vancouver, ISO, and other styles

4

Kelly, Debra. "Conclusion." In Fishes with Funny French Names. Liverpool University Press, 2022. http://dx.doi.org/10.3828/liverpool/9781800856868.003.0006.

Full text

Abstract:

This conclusion provides further scoping of the contemporary London French restaurant scene, including restaurateurs and cooking from several Francophone countries. It is divided into three sections: ‘Eating French in London’; ‘Eating Francophone in London’; ‘Cooking French People’. In the first two decades of the 21st century, there was not only growth in French restaurants in London, but also in restaurants and cooking associated with varied Francophone cultures as the numbers of migrants from former French colonial countries increased. All of this took place in the context of an intensified

APA, Harvard, Vancouver, ISO, and other styles

5

Keskin, Seda Nur. "Digital Transformation in Gastronomy Applications Used in the Restaurant Industry." In Advances in Computational Intelligence and Robotics. IGI Global, 2025. https://doi.org/10.4018/979-8-3693-8769-6.ch005.

Full text

Abstract:

Globalization and technological advancements have brought about a profound transformation in the field of gastronomy, driving traditional food production methods and practices in the food and beverage sector towards a process of digitalization. Digital gastronomy, as a reflection of this transformation, refers to the integration of technologies into areas such as food preparation, presentation, customer experience, and restaurant management, alongside the application of innovative approaches.One of the fundamental components of digital gastronomy is smart kitchen technologies. These technologi

APA, Harvard, Vancouver, ISO, and other styles

6

Black, Rachel E. "Des Femmes Avec Du Caractère." In Cheffes de Cuisine. University of Illinois Press, 2021. http://dx.doi.org/10.5622/illinois/9780252044007.003.0003.

Full text

Abstract:

This chapter looks at the gendered division of labor in the bouchon, a typical Lyonnais restaurant, while investigating how women’s cooking lends legitimacy and authenticity to these historic establishments. Bouchon food is considered cuisine des mères, deeply tied to women’s domestic culinary traditions. In the context of the bouchon kitchen, women find ways to create value around their labor. In this chapter, the connections between productive and reproductive labor are brought to light in order to challenge stereotypes about who cooks in a restaurant. The presence of tourists allows women t

APA, Harvard, Vancouver, ISO, and other styles

7

Kelly, Debra. "Introduction." In Fishes with Funny French Names. Liverpool University Press, 2022. http://dx.doi.org/10.3828/liverpool/9781800856868.003.0001.

Full text

Abstract:

This introduction is divided into four sections in order to present the theoretical and then the historical, social and cultural contexts for the history of the development of the French restaurant in London. Firstly, ‘Foodways into the Past and Present of “Eating French” in London’ considers the approaches of cultural history and of cultural studies to food and restaurant history and how these are used in the book while also defining the use of terms such as ‘cuisine’, ‘cooking’, ‘the restaurant’, and ‘cultural capital’. Secondly, ‘Frogs and Snails on the Streets of London’ and ‘The French in

APA, Harvard, Vancouver, ISO, and other styles

8

Waters, Alice. "On Edna Lewis." In Edna Lewis. University of North Carolina Press, 2018. http://dx.doi.org/10.5149/northcarolina/9781469638553.003.0007.

Full text

APA, Harvard, Vancouver, ISO, and other styles

9

Howard, Vivian. "The Wisdom in the Pages." In Edna Lewis. University of North Carolina Press, 2018. http://dx.doi.org/10.5149/northcarolina/9781469638553.003.0020.

Full text

Abstract:

Vivian Howard—chef, author, and television host—was first introduced to Lewis when her husband bought The Taste of Country Cooking to serve as inspiration for their own fledging restaurant. Howard took Lewis’s simple, southern recipes and incorporated their spirit into her own cooking, eventually finding a unique style that is both genuinely southern and strikingly modern.

APA, Harvard, Vancouver, ISO, and other styles

10

Ramli, Suzita, and Jun Xian Wong. "Standard Food Safety Practices From Receiving to Cleaning in the Restaurant." In Food Safety Practices in the Restaurant Industry. IGI Global, 2022. http://dx.doi.org/10.4018/978-1-7998-7415-7.ch006.

Full text

Abstract:

Transmission of hazardous materials could be aggravated by inappropriate handling and storage practices. This results in cross-contamination to foodstuff or cooking utensils. The introduced hazards in the food supply chain might lead to client and reputation loss. The implementation of food safety is necessary to secure safety concerns. All employees should take initiative to be aware and have good attitudes regarding proper hygiene and sanitary practices to assure their product integrity and safety for human consumption. Therefore, this chapter delivered the appropriate and standard food safe

APA, Harvard, Vancouver, ISO, and other styles

Conference papers on the topic "Restaurant cooking"

1

Leung, D. Y. C., and G. Y. Chen. "BIODIESEL PRODUCTION USING WASTE COOKING OIL FROM RESTAURANT." In Proceedings of Symposium on Energy Engineering in the 21st Century (SEE2000) Volume I-IV. Begellhouse, 2023. http://dx.doi.org/10.1615/see2000.2000.

Full text

APA, Harvard, Vancouver, ISO, and other styles

2

Nobumoto, Kensuke, Daiju Kato, Masaki Endo, Masaharu Hirota, and Hiroshi Ishikawa. "Multilingualization of Restaurant Menu by Analogical Description." In CEA2017: 9th Workshop on Multimedia for Cooking and Eating Activities in conjunction with The 2017 International Joint Conference on Artificial Intelligence. ACM, 2017. http://dx.doi.org/10.1145/3106668.3106671.

Full text

APA, Harvard, Vancouver, ISO, and other styles

3

Jurgena, Inara, Aina Muska, and Elina Jurjane. "Reduction of non-value added activities in restaurant services: the case of BBS-Dizain Ltd." In 21st International Scientific Conference "Economic Science for Rural Development 2020". Latvia University of Life Sciences and Technologies. Faculty of Economics and Social Development, 2020. http://dx.doi.org/10.22616/esrd.2020.53.021.

Full text

Abstract:

In order to ensure the development and competitiveness of an organization, it is essential to continuously enhance processes, particularly those that generate revenue, i.e. business processes, as well as to introduce innovations. One of the business processes at BBS-Dizain Ltd that needs to be enhanced is the catering service. The aim of the research is to examine possibilities for shortening order processing times at BBS-Dizain Ltd. The research concluded that the average rating of order processing time at the restaurant given by the employees of BBS-Dizain Ltd (internal customers) was higher

APA, Harvard, Vancouver, ISO, and other styles

4

Bansal, Vinay, and Hifjur Raheman. "Suitable Way of Using Waste Cooking Oil in Diesel Engine." In ASME 2024 ICE Forward Conference. American Society of Mechanical Engineers, 2024. https://doi.org/10.1115/icef2024-141176.

Full text

Abstract:

Abstract The emission challenges associated with fossil fuel usage have spurred extensive research into renewable alternatives. Biomass-based fuels have gained prominence recently due to their lower emission footprint. Using waste cooking oil (WCO) in diesel engines is one such approach to address environmental and energy-related issues. Instead of costly transesterification processes, WCO from restaurants can be effectively repurposed by incorporating alcohol to reduce its density as well as viscosity and increase its heating value. Preheating WCO can further lower its viscosity. Ternary blen

APA, Harvard, Vancouver, ISO, and other styles

We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!