N AN earlier study by the current authors, Gustafson’s model [1] has been applied to the modelling of the kappa number profile of a traditional Kamyr process [2]. In Downflow Lo-Solids cooking [3, 4] the process and flow conditions differ from the ones of the traditional Kamyr. The cooking reactions are, however, the same in both processes and more measurements and control variables are availab...

BACKGROUND Acute lower respiratory infections (ALRI) are a leading cause of death among African children under five. A significant proportion of these are attributable to household air pollution from solid fuel use. METHODS We assessed the relationship between cooking practices and ALRI in pooled datasets of Demographic and Health Surveys conducted between 2000 and 2011 in countries of sub-Sa...

Eucalyptus globulus represents one of the most suited fibre sources for the production of a wide range of high quality papers and high-purity dissolving pulps. The optimization of kraft pulping covering both continuous and batch processes demands kinetic models suitable for advanced control and offline optimization of the cooking operation. Quite recently, an improved kinetic model structure fo...

BACKGROUND Elimination of blinding trachoma by 2020 can only be achieved if affected areas have effective control programs in place before the target date. Identifying risk factors for active disease that are amenable to intervention is important to successfully design such programs. Previous studies have linked sleeping by a cooking fire to trachoma in children, but not fully explored the mech...

INTRODUCTION Cooking interventions may improve diet quality. Most cooking interventions are delivered in group settings. Home visiting programs may be an appropriate mechanism for delivering such interventions to low-income families with young children. We conducted a pilot study to test the feasibility of using a cooking intervention delivered by home visitors to improve attitudes and behavior...

BACKGROUND Approximately 2.8 billion people cook with solid fuels. Research has focused on the health impacts of indoor exposure to fine particulate pollution. Here, for the 2010 Global Burden of Disease project (GBD 2010), we evaluated the impact of household cooking with solid fuels on regional population-weighted ambient PM2.5 (particulate matter ≤ 2.5 μm) pollution (APM2.5). OBJECTIVES We...

In the large compound kitchens of the gold mines of the Witwatersrand, where food is prepared for over a quarter of a million Bantu workers, there is a present trend to replace open cooking by pressure cooking. Of the food consumed, the vegetable stew is the chief, and sometimes the sole, source of vitamin C; however, since scurvy occurs infrequently, the amount of the vitamin provided up to no...

The main purpose in the design practice of kitchen ventilation has been the calculation of the airflow rate, which is sufficient to extract the convective heat and contaminants. In the most accurate design method, the design of a kitchen ventilation system is based on the air flow rate in the thermal plume. When the convection flow is calculated, the influence of the cooking process is ignored....

This paper presents CookingCAKE, a framework for the adaptation of cooking recipes represented as workflows. CookingCAKE integrates and combines several workflow adaptation approaches applied in process-oriented case based reasoning (POCBR) in a single adaptation framework, thus providing a capable tool for the adaptation of cooking recipes. The available case base of cooking workflows is analy...

This paper presents a new approach for exploring a collection of cooking recipes represented as cooking workflows by means of a conversation. Users are guided through the search process by answering posed questions. Thus, they are not required to formulate queries and they do not need to browse a recipe collection by hand. Questions involve ingredients and cooking activities contained in the wo...