Cooking process was regarded as one of the most significant contributor to fine particles (PM2.5) in ambient atmosphere and its chemical characteristics would be great different among various cooking styles. In this study, PM2.5 emitted from four different Chinese cooking styles, including Home cooking, Shandong cuisine, Hunan cuisine, and Barbecue, were collected using a dilution sampling syst...

The overall goal of this project was to improve the reliability of thermal process validation tools for Salmonella in pork products, by accounting for stress adaptation that can occur during slow cooking processes. The specific objectives were: (1) To modify, for ground and whole-muscle pork products, a model recently developed at MSU to predict the rate of Salmonella thermal inactivation as a ...

We propose a mathematical model for the process of dry pasta cooking with specific reference to spaghetti. Pasta cooking is a two-stage process: water penetration followed by starch gelatinization. Differently from the approach adopted so far in the technical literature, our model includes free boundaries: the water penetration front and the gelatinization onset front representing a fast stage ...

With increasing growth of cloud services and the ability to choose from different cloud providers, we propose a new way to connect cooking workflows with a high security cloud storage. We use Activiti for workflow design and JavaScript Object Notation (JSON) for structured data interchange with a sealed cloud storage. This approach supports cooking workflows with instructions from multimedia da...

In current study, the effects of Iranian rice cooking method (Kateh) on residue levels of 41 pesticides were investigated. The pesticides were selected according to Iranian National Standards Organization (INSO) regulations and covered 18 permitted and 23 banned pesticides belonging to different chemical classes such as organophosphate, triazole, and carbamate. A 250 g portion of rice sample wa...

In this study, the controlability of the Kappa number in two cooking applications is investigated. The Kappa number is one of the quality measures in the pulp cooking process and usually the only on-line measurement. It is a measure of the residual lignin content in the pulp. The cooking of the pulp mainly takes place in the digester, where the significant part of the lignin is removed from the...

Cooking is a human activity with sophisticated process. Underlying the multitude of culinary recipes, there exist a set of fundamental and general cooking techniques, such as cutting, braising, slicing, and sauntering, etc. These skills are hard to learn through cooking recipes, which only provide textual instructions about certain dishs. Although visual instructions such as videos are more dir...

The structural characteristics of corn stalks hemicelluloses during the active oxygen cooking process as a pretreatment of biomass conversion were investigated in this work. The hemicelluloses obtained from the corn stalks, pulp, and yellow liquor were evaluated by high-performance anion-exchange chromatography (HPAEC), Fourier transform infrared spectroscopy (FT-IR), gel permeation chromatogra...

BACKGROUND Maollahm or meat juice, a by-product of meat, is a traditional remedy in Persian medicine. This product was used as a nourishment or treatment substance for sick people. According to the ancient Persian medicine, animal meat has more affinity with the human body and the body easily absorbs its nutrition. Therefore, one could resort to maollahm for patients requiring urgent nourishmen...