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THIS ARTICLE EXAMINES THE TOPIC OF BREAD and bread-making in the Latin Kingdom of Jerusalem. Drawing on archaeological evidence, historical sources, and medieval illuminations, we consider three features closely: the types of bread consumed by the Franks, the baking ovens' appearance and modes of operation, and the organisation of Frankish bread production. We then set out to position Frankish baking in its proper cultural context between western Europe, whence the Franks originate, and the southern Levant, their new home.In doing so, we aim to uncover the novelties of Frankish baking, possible transfers of technology and ultimately the origin of Frankish baking ovens. By closely examining all available material, we strive to reveal peculiarities and influences that shaped bread making in the Latin Kingdom of Jerusalem. [ABSTRACT FROM AUTHOR]

In this article, a hybrid wireless power transfer system, which combines induction heating (IH) and inductive power transfer functionalities, is proposed to improve the performance of a domestic IH application with small loads weakly coupled to distant inductors. Considering the basic single-inductor domestic IH application, the proposed system adds a secondary inductor with a series compensation capacitor directly attached to the small ferromagnetic cookware. The extended distance can be used to implement the glassless induction concept, where the ceramic glass of typical cooktops is substituted by the kitchen surface itself. The design of the secondary coil is carried out by means of a combination of finite-element and electrical simulations. A design process, including the housing of the resonant capacitors and the selection of the secondary winding number of turns and cabling, is presented. As a result, a prototype is implemented and tested under working conditions up to 1500 W at several distances. Experimental results validate the electrical modeling and simulation. Moreover, thermal results confirm the feasibility of the proposal and validate the adopted strategies for the capacitor housing. [ABSTRACT FROM AUTHOR]

Kurut is an ancient flavor of central Asia, produced by sun-drying of yogurt. Kurut is used in preparation of pasta, soup and also in the form of yogurt by mixing with water. Alternative to sun drying, this study was aimed at conducting Kurut production by use of vacuum-oven drying (VOD) and oven drying (OD) techniques at two different temperatures (35 °C and 45 °C). Samples were coded as KV35, KV45 and K35, K45 for VOD and OD techniques, respectively. All samples were concentrated by drying in proximate composition (p > 0.05). Less progress of acidity, lower solubility ratio (p > 0.05) and lower hydroxymethyl furfural (HMF) values were maintained by VOD than OD (p < 0.05) in the 1st day. All Kurut samples were very distinctly different (ΔE ˃ 3), more yellowish (b*) and less bright (L*) than strained yogurt. Redness (a*) was observed only in OD-applied samples (p < 0.05). Yagcioglu, Wang and Singh, Midilli and two-term models were best fitting models for predicting drying behavior of KV35, KV45, K35 and K45, respectively. Drying time for VOD and OD were determined as 2 days and 8 days, respectively. Difference in means of drying temperature was found statistically significant in terms of HMF, L*, a* and b* in the OD technique (p < 0.05). In the industrial aspect use of VOD, especially with the establishment of continuous systems, Kurut production in a shorter time with better preservation of quality is possible. [ABSTRACT FROM AUTHOR]

The study evaluated the effect of heat-treating apple (Malus domestica Borkh.) pomace with different oven temperatures on chemical composition and in vitro ruminal fermentation with or without polyethylene glycol (PEG). Eight replicate samples of air-dried fresh apple pomace (CON) were each oven-dried for 30 min at 60°C (T60), 80°C (T80), 100°C (T100), 120°C (T120), and 130°C (T130). Heat treatment increased (P < 0.05) dry matter, organic matter, neutral detergent fibre and acid detergent fibre of the pomace. The untreated pomace (CON) had the highest crude protein content (94.0 g/kg DM) while the lowest was from T180 (49.84 g/kg DM). The inoculation with PEG had higher cumulative gas production than the one without PEG. Similarly, PEG inoculation increased (P < 0.05) the rate of gas production from fraction b (c), effective gas production, and partitioning factors. It was concluded that heat treatment does not improve the nutritive value of apple pomace. [ABSTRACT FROM AUTHOR]

Optimizing the combustion control concepts on a pellet stove with very low heat output is time-consuming and costly. In order to shorten the required laboratory test time, a 0-D transient tool was developed within the ERA-NET project "LowEmi-MicroStove", which simulates a 4 kW pellet stove with staged combustion and heat transfer. This approach was chosen in order to greatly simplify the description of the combustion processes and so reduce the computational complexity and simulation time. The combustion of a bed of pellets is modeled as a superposition of the combustion cycles of individual pellets, assuming no interactions between pellets. A test setup was developed and used to determine the ignition and burning cycle of individual pellets. The description of the CO emissions behavior is based upon an empirically grounded relation which is in turn based on the air/fuel ratio and the combustion chamber temperature. For the validation of the 0-D simulation results, a test rig for a 4 kW pellet stove was built. Despite its simplistic approach, good agreement was found between the simulation and 4 kW pellet stove test results for the mean values and temporal fluctuations of flue gas temperature and oxygen and carbon monoxide content during start up, stable operation and load changes. The simulation could thus be used to quantify the effect of air flow rates and distribution as well as load changes on performance and draw conclusions regarding different process control strategies. A control strategy which can operate the stove at high temperatures near the air stoichiometric limit with acceptable CO emissions has been proven to be the most promising. Additionally, the model can be used to quantify the effects of variations in other process parameters, for example the impact of fluctuations in the pellet feed. Due to its effectiveness and simplicity, this model approach can be applied for the development of control strategies for other staged, pellet combustion systems. [ABSTRACT FROM AUTHOR]

In a specially designed infrared oven equipped with a two‐way infrared heating and vacuum pump systems, the effects of drying parameters (100–300 W infrared powers and 100–250 mmHg vacuum pressures) on drying kinetics and quality properties of pear slices were comprehensively studied. The samples dried at 300 W had high HMF values (12.73–95.68 mg/kg d.m). The highest sensory scores were observed in pear slices dried at 300 W and 250 mmHg. Six different mathematic models were taken into account to analyze the drying characteristics of pear slices, with the Wang and Singh model (R2 = 0.9996, χ2 = 0.0004, and RSME = 0.0062) presenting the best prediction of the drying behavior. The effective moisture diffusivity values were 1.1829–4.6684 × 10−8. The activation energies for 100 and 250 mmHg vacuum applications were 44.21 and 43.89 kJ/mol, respectively. It was concluded that a vacuum‐combined infrared dryer (300 W, 250 mmHg) could be a fast and economic method for drying pear slices. Novelty impact statement: A combination of 300 W infrared power and 250 mmHg vacuum pressure was the fastest combination for the drying of pear slices and gave the highest score in sensory evaluation. The Wang & Singh model exhibited the best results in fitting the experimental data. As a result, the vacuum‐combined infrared technology was improved the drying efficiency and quality of dried pear. [ABSTRACT FROM AUTHOR]

Carbonaceous aerosols (CA) are crucial components in the atmospheric PM 2.5 and derived from diverse sources. One of the major sources for CA is from the incomplete combustion of bituminous coal that has been prevailingly used by household stoves in rural areas for heating during winter. To efficiently eliminate the CA emission, a new household stove (NHS) was developed based on a novel combustion technology and CA emissions from the NHS and a traditional household stove (THS) were comparably investigated under the actual stove operation conditions in a farmer's house. Compared with the THS, the emission factors of organic carbon (OC), elemental carbon (EC), and water-soluble organic carbon (WSOC) from the NHS were reduced by 96%±1%, 98%±1%, and 91%±1% under the flaming process and 95%±1%, 96%±2%, and 83%±4% under the smoldering process, respectively. Additionally, the mass absorption efficiency of WSOC from the NHS reduced by 3 folds and the radiative forcing by WSOC relative to EC shrank remarkably by a factor of 3-8. Based on the reduction of emissions and light absorption of WSOC, the promotion of the NHS offers a possible solution to achieve the clean combustion of residential solid fuel. [Display omitted] [ABSTRACT FROM AUTHOR]

Traditional solid fuel cookstoves emit gas- and particle-phase pollutants that contribute to household air pollution, human disease, and climate impacts. Forced-draft semi-gasifier stoves are an attractive intermediate step to zero-emitting stoves due to their reported lower emissions in laboratory and field studies, and potential for increased availability in more rural locales. However, emissions from these stoves have been shown to be highly variable and sensitive to stove design, fuel type, secondary air velocity, and operation mode. We measured carbon monoxide (CO), particulate matter (PM 2.5), organic and elemental carbon, and particle number (15–685 nm) emissions of the widely adopted Mimi Moto pellet-fed, gasifier stove for different operating conditions under two modified protocols, the Water Boiling Test (WBT) and an updated laboratory testing protocol ISO 19867-1 (ISO). We categorized operating conditions into three approaches: Startup (varying ignition material), Shutdown (varying fan speed during a 45-min burnout period), and Refuel (varying the height of charred pellets added for re-ignition). Refueling led to the largest and most variable emissions, but lab emissions were all lower than high field emissions (e.g., similar to those of traditional solid fuels) and remained primarily in ISO Tiers 5 and 4 for CO and PM 2.5 , aspirational and second-best, respectively. We find large relative differences in emissions when comparing our results to similar studies conducted with the Mimi Moto and ISO protocol, suggesting small operational differences can have large emissions implications. To minimize emissions, we recommend using kerosene for ignition, turning the fan off when pellets are done burning and flame has extinguished, and reigniting with fresh pellets instead of pellet char. Improved training and maintenance are needed in real-world applications to decrease the frequency of high-emission events. Tightly constrained testing and detection limits remain challenges to fully understanding factors contributing to these events. • In modified testing, no lab tests were as high emitting as the 'worst' field tests. • Varying refueling practices led to the largest and most variable emissions. • Fairly large differences with ISO protocol tests elsewhere, showing sensitivity to small changes. • Kerosene ignition (vs. kindling or char) and 'fan-off' burnout minimize emissions. • Particle emissions are in the ultrafine range and relatively consistent across conditions tested. [ABSTRACT FROM AUTHOR]

We conducted a longitudinal analysis of the multiple stacking options that emerge from a "Patsari" clean woodburning cookstove dissemination program in rural Mexico, directed to households with-and-without previous access to liquefied petroleum gas (LPG). The analysis is based on Kitchen Performance Tests applied to 134 households belonging to 10 villages of Central Mexico, where household fuelwood consumption before-and-after the installation of the Patsari cookstove was measured. The analysis showed that: a) from the initial two categories of users (Open Fire and LPG) the adoption of Patsari stoves led to the emergence of six categories of users or stacking options (Patsari-alone; Patsari-LPG; Patsari-LPG-Open fire; Patsari-Open Fire; LPG-Open Fire; Open Fire-alone); b) when LPG is used in combination with open fires, there are negligible fuelwood savings; c) the largest reduction in emissions with regards to open fires is observed for the Patsari-only users (47.5%); and d) the adoption of Patsari cookstoves led to 39% fuel savings for exclusive fuelwood users and 48% for mixed LPG-fuelwood users. We conducted a Markov Chain analysis to explore the likely future evolution of user groups assuming a continuation of the Patsari stove implementation program. We found that instead of a smooth transition from open fires to Patsari stoves, 62% of the users within five years would be expected to stack different cooking devices, while 34% of the users would only use the Patsari cookstove. It is also expected that 19.63% of households will continue using the open fires either alone or in combination with other stoves. • Most households stack different fuels and stoves. • The implementation of the Patsari stove generated significant savings in firewood and greenhouse gas emissions. • The use of LPG did not lead to significant savings in firewood. • The Markov Method was used to analyze the future evolution of stove users. [ABSTRACT FROM AUTHOR]

This study aims to assess the effects of oven heating on the isotopic ratios of eight formulated wheat-processed products with different gluten-to-starch ratios. Two heating treatments were applied: limited heating in an oven with exposure to 100 °C for a specific time (cooking time-dependent) and extended heating in an oven with exposure to 100 °C, 180 °C and 260 °C for 6 min. Results showed limited heating exposure did not alter the δ 2H and δ 18O in the wheat-processed products. However, compared with unheated noodles, extended heating exposure caused a significant decrease (p <0.05) in the δ 2H. A − 3.8 ‰ offset should be applied to δ 2H of wheat-processed products heated between 100 and 260 °C (with 80 °C intervals). On the contrary, the offset of 1.3 ‰ for δ 18O is only needed for temperatures between 180 and 260 °C. The results also indicate noodle formulation and heat treatment interact to influence the isotopic difference between heat-treated and untreated noodles. • • Limited heating did not alter δ2H and δ18O in wheat-processed products. • • Extended heating caused significant δ2H decreases of 1–14.8‰ in noodles. • • A 3.8‰ δ2H offset is needed for wheat-processed products heated between 100°C–260°C. • • The offset for δ18O is not needed for temperatures up to 180°C. • • Study enhances isotope analysis methods for authenticating processed wheat foods. [ABSTRACT FROM AUTHOR]