Two industrial continuous cooking processes producing both softwood and hardwood pulp were studied. Real time kappa number profiles of conventional and Downflow Lo-Solids cooking were modelled. Gustafson’s kappa number model with optimised parameters was used. Blow-line kappa numbers were successfully predicted before cooking zone. New kappa number control strategy is presented. In control stra...

SEAFACT (Semantic Analysis For the Animation of Cooking Tasks) is a natural language interface to a computer-generated animation system operating in the domain of cooking tasks. SEAFACT allows the user to specify cooking tasks "using a small subset of English. The system analyzes English input and produces a representation of the task which can drive motion synthesis procedures. Tl~is paper des...

BACKGROUND To determine the severity of dental fluorosis in selected populations in Chiang Mai, Thailand with different exposures to fluoride and to explore possible risk indicators for dental fluorosis. METHODS Subjects were male and female lifetime residents aged 8-13 years. For each child the fluoride content of drinking and cooking water samples were assessed. Digital images were taken of...

Long-term exposure to biomass fuel smoke indoors is causally associated with chronic obstructive pulmonary disease (COPD) but the effect of acute exposures has not been studied. Should acute effects occur, this might increase the risk of an exacerbation of pre-existing lung disease. We studied acute changes in lung function and oxygen saturation in individuals exposed regularly to biomass smoke...

BACKGROUND Over the last decade, considerable efforts have been made to identify cassava cultivars to improve the vitamin A nutritional status of undernourished populations, especially in northeast Brazil, where cassava is one of the principal and essentially only nutritional source. OBJECTIVES The aim of this study was to evaluate the total carotenoid, β-carotene, and its all-E-, 9-, and 13-...

OBJECTIVE The aim of this study was to analyze the factors enabling/limiting the use of improved cookstoves among rural fuel wood users from one mestizo and two indigenous communities eight years after an intervention in the state of Michoacan, in Mexico. METHODS A qualitative study with an ethnographic perspective was conducted in 2013/2014 based on 62 interviews with women who had participa...

BACKGROUND It has been well-documented that Americans have shifted towards eating out more and cooking at home less. However, little is known about whether these trends have continued into the 21st century, and whether these trends are consistent amongst low-income individuals, who are increasingly the target of public health programs that promote home cooking. The objective of this study is to...