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Growing need for non-renewable energy, like petroleum, and its extraction challenges urge scientists to prioritize renewable resources for sustainable energy. Extensive research is addressing domestic LPG overconsumption and energy-saving. This study focuses on enhancing energy efficiency by adding fins to the bottom of specific cookware. To achieve this goal, a study involves the analysis of up to five stainless steel cookwares, each equipped with a unique fin setup designed to enhance thermal efficiency, raise temperatures more effectively, reduce gas consumption, optimize gas flow rates, and assess various dimensionless numbers. Results shows that among all the five cookwares, Cookware 3 (CW3) outperformed by showing the thermal efficiency of 61.5% to the gas flow rate at 15.27 mL s−1. This modified cookware showed an improved thermal efficiency (4.065% at gas flow rate of 15.27 mL s−1) when compared to the performance of a normal cookware with no fin arrangement present. In addition, the experimental data are validated using ANSYS Fluent software and MATLAB platform with Deep Neural Network-based Binary Bat algorithm (DNN-BBA). The results of the DNN-BBA technique showed a strong correlation with the actual results for temperature increase, thermal efficiency, gas consumption, Nusselt number, Prandtl number, and Rayleigh number. Additionally, the present study is able to maintain the burner's thermal efficiency at a higher level of 3%, compared to the previous study which achieved 2.5%. [ABSTRACT FROM AUTHOR]

The progress of technology involves the continuous improvement of current machines to attain higher levels of energy efficiency, operational dependability, and effectiveness. Induction heating is a thermal process that involves the heating of materials that possess electrical conductivity, such as metals. This technique finds diverse applications, including induction welding and induction cooking pots. The optimization of the operating point of the inverter discussed in this study necessitated the resolution of a pair of non-convex mathematical models to enhance the energy efficiency of the inverters and mitigate switching losses. In order to determine the most advantageous operational location, a sophisticated surface optimization was conducted, requiring the implementation of a sophisticated optimization methodology, such as the adaptive black widow optimization algorithm. The methodology draws inspiration from the resourceful behavior of female black widow spiders in their quest for nourishment. Its straightforward control variable design and limited computational complexity make it a feasible option for addressing multi-dimensional engineering problems within confined constraints. The primary objective of utilizing the adaptive black widow optimization algorithm in the context of induction heating is to optimize the pertinent process parameters, including power level, frequency, coil design, and material properties, with the ultimate goal of efficiently achieving the desired heating outcomes. The utilization of the adaptive black widow optimization algorithm presents a versatile and robust methodology for addressing optimization problems in the field of induction heating. This is due to its capacity to effectively manage intricate, non-linear, and multi-faceted optimization predicaments. The adaptive black widow optimization algorithm has been modified in order to enhance the optimization process and guarantee the identification of the global optimum. The empirical findings derived from an authentic inverter setup were compared with the hypothetical results. [ABSTRACT FROM AUTHOR]

Artisanal aluminum cookware releases lead and other metals that pose significant health risk for people in low and middle-income countries. Cookware is made from recycled engine and electronic appliance parts, cans, and other materials. We obtained fourteen custom-made pots from Ghana, produced from seven different scrap aluminum sources. We sought to determine whether avoiding certain source materials could reduce leaching of metals. Cooking was simulated using dilute acetic acid and palm oil. Aluminum released from all pots exceeded recommended guidelines. Variable amounts of lead, cadmium, chromium, nickel and other metals were leached, with the most lead coming from auto radiators and mixed metals. Pots made from engine blocks did not yield detectable amounts of lead. All pots released potentially harmful concentrations of two or more metals. Selective scrap aluminum sourcing for recycled cookware does not avoid metal contamination of food, although some sources may release lower concentrations of certain metals. [ABSTRACT FROM AUTHOR]

Deep Learning (DL) has provided a significant breakthrough in many areas of research and industry. The development of Convolutional Neural Networks (CNNs) has enabled the improvement of computer vision-based techniques, making the information gathered from cameras more useful. For this reason, recently, studies have been carried out on the use of image-based DL in some areas of people's daily life. In this paper, an object detection-based algorithm is proposed to modify and improve the user experience in relation to the use of cooking appliances. The algorithm can sense common kitchen objects and identify interesting situations for users. Some of these situations are the detection of utensils on lit hobs, recognition of boiling, smoking and oil in kitchenware, and determination of good cookware size adjustment, among others. In addition, the authors have achieved sensor fusion by using a cooker hob with Bluetooth connectivity, so it is possible to automatically interact with it via an external device such as a computer or a mobile phone. Our main contribution focuses on supporting people when they are cooking, controlling heaters, or alerting them with different types of alarms. To the best of our knowledge, this is the first time a YOLO algorithm has been used to control the cooktop by means of visual sensorization. Moreover, this research paper provides a comparison of the detection performance among different YOLO networks. Additionally, a dataset of more than 7500 images has been generated and multiple data augmentation techniques have been compared. The results show that YOLOv5s can successfully detect common kitchen objects with high accuracy and fast speed, and it can be employed for realistic cooking environment applications. Finally, multiple examples of the identification of interesting situations and how we act on the cooktop are presented. [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]

Working process of domestic gas stoves primarily depends on the heat transfer phenomenon between gas flame and the bottom of the cookware. Various energy losses during this heat transfer results in low thermal efficiency. This work focuses on improving heat transfer ability of cookware, thus enhancing thermal-efficiency. Increase in rectangular fin height H causes increase in thermal efficiency value up to a certain limit after which a decreasing trend is observed by both numerical and experimental results. The fin height H=14.6 mm is considered optimum value for thermal efficiency. After H=14.6 mm, the maximum temperature value of fins shows a constant trend up to certain limit. Fin width variation follows a linear increase trend as the width increases up to 5 mm where fluctuation in efficiency stops. Max temperature of fins shows good agreement with increase in fin width in both numerical and experimental values up to W= 4.8 mm after which 10c temp loss occurs due to localized heat losses. Lastly fin spacing is verified against overall thermal efficiency and gradual; decrease is found in efficiency with increasing spacing due to formation of hotspots in between each fin. Lowest efficiency of 57% observed at fin spacing of 7 mm. [ABSTRACT FROM AUTHOR]

In low-income countries, a widespread but poorly studied type of cottage industry consists of melting scrap metal for making cookware. We assessed the exposure to lead (Pb) among artisanal workers, and their families, involved in manufacturing cookware from scrap metal. In a cross-sectional survey, we compared artisanal cookware manufacturing foundries with carpentry workshops (negative controls) and car battery repair workshops (positive controls), all located in residential areas, in Lubumbashi (DR Congo). We collected surface dust in the workspaces, and blood and urine samples among workers, as well as residents living in the cookware workshops. Trace elements were quantified in the samples by Inductively Coupled Plasma Mass Spectrometry (ICP-MS). In surface dust, median Pb concentrations were higher in cookware foundries (347 mg/kg) than in carpentries (234 mg/kg) but lower than in battery repair workshops (22,000 mg/kg). In workers making the cookware (n = 24), geometric mean (GM) Pb blood cencentration was 118 μg/L [interquartile range (IQR) 78.4–204], i.e. nearly twice as high as among carpenters [60.2 μg/L (44.4–84.7), n = 33], and half the concentration of battery repair workers [255 μg/L (197–362), n = 23]. Resident children from the cookware foundries, had higher urinary Pb [6.2 μg/g creatinine (2.3–19.3), n = 6] than adults [2.3 (2.2–2.5), n = 3]. Our investigation confirms the high Pb hazard linked to car battery repair and reveals a high exposure to Pb among artisanal cookware manufacturers and their families, especially children, in residential areas of a city in a low-income country. [Display omitted] • Smelting scrap metal in artisanal furnaces to make cookware is common in Africa. • Blood and urinary metals were measured in workers and residents of cookware workshops. • Values were compared to those of workers in carpentry and battery repair workshops. • High exposure to lead in cookware manufacturing workshops, including among children. • Artisanal recycling of scrap metal represents a substantial public health threat. [ABSTRACT FROM AUTHOR]

Culinary is being narrowed due to a rapid shift to ready-to-eat food consumption. Current study was performed to record the status of culinary in Indian peninsula, besides making them aware of the harmful cookware’s leaching. An online survey was conducted and responses were analyzed. Survey reported that 45.3% of youth is unaware of millets and 61.9% of survey population doesn’t know about per and polyfluoroalkyl substance leaching, while the cooking methods became narrow around baking, frying, and pressure cooking. Instead, this survey has drafted a significant impact on the population, and 39.1–50.9% of survey population declined using aluminum and nonstick cookware after interaction. [ABSTRACT FROM AUTHOR]

Optimizing the key process parameters in laser repair engineering and reduce the dilution rate of the clad layer has attracted widespread attention. Based on response surface methodology (RSM) analysis the Design-Expert software was used to design a central composite laser cladding experiment with 12 axial points and 4 central points. Laser cladding of HT250 grey cast iron with Fe-based alloy powder was achieved with a high power diode laser (HPDL). The laser power, scanning speed and powder feeding rate were used as the optimization variables. The clad layer width, clad layer height, substrate melting depth and dilution rate were used as response characteristic variables. A regression prediction model of process parameters with corresponding response characteristics was established by variance analysis of test results. The process parameters were optimized by software optimizer and the accuracy of the model was verified by actual experiments. The maximum dilution rate of the clad layer under the optimal process parameters 7.296%, the average error rate of the model was within the allowable range. [ABSTRACT FROM AUTHOR]

In developing countries there is a need for simple and cost-effective strategies to reduce the prevalence of iron deficiency anemia. The objective of the current systematic review is to summarize how cooking food in iron pots or iron ingots can increase the blood hemoglobin level and iron content of the food. Literature search was conducted using databases namely PubMed, Google Scholar, Medline-Ovid, IndMed, Cochrane library, World Health Organization bulletin and by cross-referencing articles. Thirteen researches were found to be suitable for inclusion in this systematic review. Four studies reported significant increase in blood hemoglobin levels while others reported only a minor increase. Significant improvement in amount of iron in food and iron bioavailability was also observed when food was cooked using iron pot or ingots. This can be used as a strategy for reduction of iron deficiency anemia. However, more research is required to understand the efficacy of this approach. [ABSTRACT FROM AUTHOR]

Aluminum cookware are widely used in many parts of the world. Data is increasing on the leaching of toxic metals from aluminum cookware into food and drink. In the present study, cytogenotoxicity of water boiled in three different aluminum pots (new, 3-year-old, and 6-year-old) in onion root tip's dividing cells was evaluated using the Allium cepa assay. The concentrations of Pb, As, Cd, Cu, Ni, and Al in the samples were also analyzed. Onion bulbs were grown in the boiled water samples, while tap water served as the control. Cytological and genetic analyses were carried out after 48 h, while analysis of inhibition of root length was carried out after 72 h. The results showed a significant (p < 0.05) cell proliferation and root growth inhibition compared with the control, which is dependent on the duration of use of the aluminum pots. The boiled water samples also caused modification of the root morphology as well as chromosomal aberrations which include sticky chromosomes, anaphase bridge, and disturbed spindle. The highest cytogenotoxicity was observed in the 6-year-old aluminum pot and the least in the new aluminum pot. Pb, As, Cd, Cu, Ni, and Al analyzed in the samples, with the highest concentrations in the 6-year-old aluminum pot, were believed to be responsible for the cytogenotoxicity observed in the A. cepa assay. The data of this study are indications that the aluminum pot–boiled water contains substances with the potential to be cytotoxic and cause mutations in somatic cells of A. cepa. [ABSTRACT FROM AUTHOR]

Background: The hand-carved, traditional, versatile kitchen utensils made up of soft soapstone are used and treasured since the rise of civilization in India, especially in the southern states: Andhra Pradesh, Telangana, Tamil Nadu, Karnataka, and Kerala. They are called as rathi chippa and kal chatti and employed for cooking, serving, and storing food for many generations. Results: The soft soapstone is chemically characterized as steatite and mainly composed of talc. The cookware of varying colors, shapes, and sizes are hand made by the artisans from Tamil Nadu state and offered for sale in the shops located in temple premises and during annual temple festivals. The delicate cookware requires proper conditioning and care while cooking, handling, and cleaning. Such inert cookware has positive quality properties such as low dielectric, high temperature resistance, high density and high mechanical strength. These characteristics have been reflected on the cookware application in cooking foods that require longer cooking time over a gentle fire, and sour, acidic, tamarind containing dishes. They are extensively used for making liquid, gravy-based curries and semi-solid foods; storing and preserving milk, curd, buttermilk, rock salt, tamarind, extracts, pickles, etc. Conclusions: Notably, the food cooked in soapstone cookware retains the natural, authentic, original aroma and taste. As an insulator, it acts as a casserole by keeping the food hot for longer durations. Being extremely dense and non-porous, it is impervious to bacterial penetration and prevents the bacterial growth on the surface as well as extends the shelf life of cooked foods. Fascinated by traditional importance, distinct taste and health benefits, and tired of factory-made things, the current generations are shifting toward these handmade, exclusive soapstone products. [ABSTRACT FROM AUTHOR]

The mechanism of organization and prediction regarding the main indicators of innovative business on the example of disposable cookware production made from bran is offered in the article. The statistical study of the potential demand for this cookware is conducted. The three-factor linear dependence function is constructed. The relationship between the change in demand for disposable cookware and the change in the average income of the population per month, the change in demand for this cookware and the change in the number of people who understand the essence of global problems comprising the humanity frame by having an active social position, the change in demand for disposable cookware with changes in price and product are also researched. Digital material and empirical data of Ukrainian enterprises are used in this study. [ABSTRACT FROM AUTHOR]

The thermodynamics and sustainability of eight different commonly available skillet materials were studied to develop recommendations for optimal material choices for a sustainable kitchen. The material properties, including conductivity, heat capacity, and emissivity make a difference in the energy use, culinary results, and cooking enjoyment while using these basic tools. Using infrared thermography these thermal properties are compared. These results are combined with non-thermal considerations such as cost, longevity, ease of use, and embodied energy to inform optimal skillet material selection. Results of these analyses show that the unique combination of cast iron's relatively low conductivity, high emissivity, nonstick surface conditions, and longevity make it a superior material for skillet selection. This aligns with the fact that cast iron has stood the test of time over nearly a century as a favorite cooking vessel. These findings can be applied to commercial and residential kitchens to encourage the selection of skillets that will result in optimal final results with minimal environmental impact. These results can encourage resurgence in traditional home cooking and revitalize the cultural importance of cooking and the family, and community resiliency that evolves from re-establishing these critical skills. [ABSTRACT FROM AUTHOR]

In 1983, David Braun proposed that a shift from thicker- to thinner-walled cooking vessels in the midwestern United States was triggered by an increased dietary reliance on starchy grains (Braun 1983). Drawing on well-established principles of materials science (Van Vlack 1964), he suggested that, compared to thicker-walled vessels, thinner-walled ones would have been more thermally efficient and less likely to break from thermal shock. These attributes, he suggested, would have been advantageous for preparing seeds and grains that require lengthy cooking periods. Although consistent with materials science principles, Braun's proposition has never been tested. In this paper, we present results of experiments undertaken to evaluate the relative cooking efficiency of thin- versus thick-walled vessels and consider the implications of these findings for understanding traditional ceramic technologies. [ABSTRACT FROM AUTHOR]

Background & objective: There is limited evidence regarding the efficacy of iron-containing pots and ingots in reducing iron deficiency (ID) and iron deficiency anemia (IDA) in low- and middle-income countries (LMICs). The objective of this systematic review is to summarize the evidence regarding the effect of iron-containing cookware on ID and IDA among children and females of reproductive age (FRA) in LMICs. Methods: Searches were last conducted in May 2019 in PubMed, Embase, Cochrane Library, Web of Science, Scopus, CAB Abstracts, POPLINE, LILACS, ProQuest Dissertations & Theses Global, WHO ICTRP and ClinicalTrials.gov. Hand searching was also conducted. Selection criteria included randomized-controlled trials (RCTs), quasi-experimental studies and observational studies with control groups that studied the effect of iron-containing cookware in children (4 months-11 years) and females of reproductive age (12–51 years). Results: Eleven studies were eligible for inclusion in the review. Statistically significant increases in hemoglobin and/or iron indices (p < 0.05) were observed in 50% (4/8) of studies on pots (relative change/mean difference in Hb: -0.4–1.20 g/dL), and 33.3% (1/3) of studies on ingots (relative change/mean difference in Hb: 0.32–1.18 g/dL). Positive outcomes (p < 0.05) were observed among children in 50% (4/8) of studies and among FRA in 28.6% (2/7) of studies. Compliance ranged from 26.7–71.4% daily use of pots to 90–93.9% daily use of ingots. Conclusions: There are indications that, with reasonable compliance, iron-containing cookware could serve as a means of reducing IDA, especially among children. The potential advantages of iron-containing cookware include relative cost-effectiveness and complementary combination with other interventions. However, further research is needed regarding both the efficacy and safety of this intervention. [ABSTRACT FROM AUTHOR]

Food Contact Materials (FCM) are those intended to be in contact with food, during its production, handling, and storage. FCM contain chemicals that could migrate to the foodstuff, posing potential health concerns, and usage practices influence the level of migration. This study assesses the preferences, safety perceptions, and usage practices of Portuguese consumers regarding FCM used for cooking and food storage (cookware). An observational, quantitative, and transversal study was performed through an online survey created for this purpose, which involved 1179 Portuguese adults. Results were analyzed according to age. Safety was the factor considered most important when choosing cookware materials, although the choice criteria varied with age. The majority of respondents recognize the risk of food contamination through cookware. Stainless steel and glass were considered the safest materials for cooking. The materials most used to reserve food are glass and plastic. Older individuals carry out more maintenance of cookware and have greater knowledge about how to wash and store it. Regarding the FCM symbology, there is a general lack of knowledge. Our study demonstrates the need to disseminate reliable information to the general public about cookware, contributing to greater literacy in health and to less exposure to food contact chemicals. [ABSTRACT FROM AUTHOR]

Early Woodland Liverpool (Black Sand variant) pottery decorations consist of belts, rectilinear panels, and/or punctates encircling the vessel. Vertically arranged thematic motifs reflect the structure of the cosmos in its simplest form: Below realm, Earth's disk, Above realm. This article postulates that the Early Woodland decorative tradition was an enduring symbolic system shared by women making pottery in the upper Midwest. Cosmograms in pottery motifs trace three universal metaphors of the Woodland era belief system: (1) Cooking vessels were feminine spirit-beings; (2) the Woodland culinary vessel shaped like the female form represented her biological destiny as the reproductive vessel for humankind and cooking was a ritual action ("prayer"), a metaphor for the creation of new members of society; (3) the cooking pot was a mandala of cosmograms expressing daily life, ritual practice, and cosmology. These themes carry through subsequent studies on Middle Woodland Havanoid and Late Woodland corded or trailed pottery in an upcoming book. [ABSTRACT FROM AUTHOR]

Perfluorinated compounds (PFCs) are used in manufacturing food contact materials, including non-stick cookware coatings and oil- and moisture-resistant paper coatings. The chemical stability of PFCs poses an issue for human safety, as they do not degrade well naturally and hence may accumulate in the body. In terms of food safety, since dietary intake is thought to be a major source of exposure to PFCs, it is necessary to assess the migration of PFCs from food packaging articles to food under typical cooking and storage conditions. An analytical method was developed for assessing the migration of 16 PFCs from food contact materials to food simulants using liquid chromatography-tandem mass spectrometry. The applicability of the method for regular inspection was assessed by monitoring 312 samples. Based on the results of the exposure assessment, all food contact materials deemed to be safe for use, which evaluated migrated concentrations and dietary food intake. [ABSTRACT FROM AUTHOR]

Cookwares made from aluminum (Al) are supposed to be a potential source of Al contamination of food. In this study, the cytotoxicity and genotoxicity effects of water boiled in aluminum cookwares on the dividing cells of onion root tip were examined using Allium cepa assay. Three used aluminum cookwares from different sources were selected. Distilled water was gently boiled in each pot and then used for growing onions. The cells of root tip were analyzed for mitotic and phase indexes as well as aberrations appeared in the interphase and mitotic phase. One way analysis of variance and post-hoc Tukey HSD test were applied for comparison between experimental groups. The results showed that the mitotic index in one of the treated groups increased significantly compared to the control. Also the frequency of prophase in two of treated groups increased significantly compared to that of the control. There was a borderline significant increase in the frequency average of total aberrations from three treated groups compared to that of the control (p value = 0.063). Also, a significant increase was observed in the frequency average of disturbed mitosis from three treated groups compared to that of the control (p value = 0.04). The findings of this preliminary study supported a possible health hazard of aluminum cookwares. Further investigation with larger sample and food with various compositions is needed to reach a full conclusion about the health effect of aluminum cookwares. [ABSTRACT FROM AUTHOR]

Food preparation and storage materials are often subjected to stressful conditions such as scraping and cleaning with abrasive pads throughout their lifecycle. In general, understanding potential nanoparticle migration when in contact with food is important in assessing their safety. A ceramic-coated fry pan and a ceramic sauce pot (both commercially available) were evaluated for nanoparticle migration under three consumer use conditions. Washing, scouring, and scratching conditions were simulated by linear abrasion using scrubbing pads, steel wool and tungsten carbide burr attachments, respectively. Migration of titanium (Ti) and silicon (Si) was evaluated using 3% acetic acid as a food simulant. Ti and Si concentrations in simulant were generally higher under the consumer use scenarios than in fresh/unused pans. Titanium dioxide (TiO 2 ) and silicon dioxide (SiO 2 ) nanoparticles were detected in the simulant under the most aggressive use scenario simulated by abrasion with the tungsten carbide burr attachment. TiO 2 and SiO 2 particle number concentrations were on the order of 10 8 and 10 7 particles dm −2 , with median diameters of 250 nm and 460 nm, respectively. The aluminum (Al) concentration migrating from the sauce pot was also higher under the consumer use scenarios than in fresh/unused pots, but without any detectable nanoparticle migration. [ABSTRACT FROM AUTHOR]

The article talks about the importance of Dutch ovens to southern cooking. Topics discussed include cast iron absorbing and holding heat to provide steady, even cooking, the oven first being invented in the early eighteenth century by English Quaker Abraham Darby after seeing them made in the Netherlands.

This paper analyzes Dutch and indigenous adaptation processes of foodways in the colonial Dutch East Indies, using seventeenth to early nineteenth-century archaeological evidence from Banten, Java. Banten was a global trading center and the focal point of the expansion in Asia of the Dutch East India Company (VOC). Its cosmopolitan and multinational society was already apparent when the Dutch arrived in 1596. Our research suggests that the Dutch in Banten adapted to using locally produced utilitarian earthenware instead of importing European vessels or having European-style cookware made in Banten. Banten's pre-existing market-oriented urban society made many of the basic necessities available for the VOC garrison in Banten. Perhaps equally important in facilitating Dutch adaptation to local foodways was the presence of local women and Asian cooks in their daily life. [ABSTRACT FROM AUTHOR]

In this study, it is aimed to obtain a uniform temperature distribution on the top surface of a circular shaped aluminum saucepan base with rectangular section, while it is heated from the bottom surface by burnt gases. For this purpose, an aluminum saucepan with 10 mm thickness has been manufactured and used in the experiments. Water and oil were used to fill the saucepan during the tests. Tests were conducted at 0.7 and 0.9 m/h gas flow rates. Firstly, experiments were performed for straight base geometry of the aluminum saucepan and then some modifications have been made in the thickness of the base along the radial direction using the temperature values obtained from the test with normal base. Experiments were repeated with modified base to obtain the new temperature distribution. Final comparison of the modified and unmodified base geometry results revealed that the temperatures obtained at the top surface of the modified base is more uniform than the normal base and the energy consumption decreased by up to 31 %. Thus, comparing both geometry to each other in terms of energy efficiency and consumption, modified based geometry is more promising with its shorter heat up time and lower gas consumption. [ABSTRACT FROM AUTHOR]

Interest in reducing household energy consumption and indoor air pollutants has increased. Simple devices such as cookstoves are important items in the reduction of the amount of domestic energy consumed in developing countries. This paper summarizes the literature available on biomass cookstoves used in villages of underdeveloped countries to determine their holistic performance, including efficiency and emissions. This is a detailed discussion on gasification, biomass fuel characteristics and heat output control of cookstoves. It reviews cookstove design, performance considerations, materials and geometric parameters along with the impact of supplementary tools on efficiency and emissions. Mathematical modeling and simulations are included and evaluation criteria consisting of testing protocols and performance parameters are compared. An efficiently designed pot can reduce domestic energy consumption, although its impact has been overlooked. Literature concerning the effects of materials and geometrical variables versus heat transfer efficiency of cookware is also discussed. The review addresses the gaps in the literature to pave the way for future research. [ABSTRACT FROM AUTHOR]

This manuscript describes the analysis of temperature and the distribution of natural convection flow of three different cookware materials composed of stainless steel, aluminum and enameled iron, when heating olive oil. A Computational Fluid Dynamic (CFD) software, called COMSOL Multiphysics©, has been used to analyze the heat transfer process for this study. In addition, a thermographic camera and a particle tracer were employed to compare the measurements of temperature, heat transfer and flow velocity, obtained from the CFD analysis. The results demonstrated that the enameled iron was the best choice of cookware material for induction stoves, as with the increment of oil temperature, this material had the biggest contrails and oil velocity convection flow in the center of the cookware. [ABSTRACT FROM AUTHOR]

Removing lead from gasoline has resulted in decreases in blood lead levels in most of the world, but blood lead levels remain elevated in low and middle-income countries compared to more developed countries. Several reasons for this difference have been investigated, but few studies have examined the potential contribution from locally-made aluminum cookware. In a previous study of cookware from a single African country, Cameroon, artisanal aluminum cookware that is made from scrap metal released significant quantities of lead. In this study, 42 intact aluminum cookware items from ten developing countries were tested for their potential to release lead and other metals during cooking. Fifteen items released ≥ 1 microgram of lead per serving (250 mL) when tested by boiling with dilute acetic acid for 2 h. One pot, from Viet Nam, released 33, 1126 and 1426 micrograms per serving in successive tests. Ten samples released > 1 microgram of cadmium per serving, and fifteen items released > 1 microgram of arsenic per serving. The mean exposure estimate for aluminum was 125 mg per serving, more than six times the World Health Organization's Provisional Tolerable Weekly Intake of 20 mg/day for a 70 kg adult, and 40 of 42 items tested exceeded this level. We conducted preliminary assessments of three potential methods to reduce metal leaching from this cookware. Coating the cookware reduced aluminum exposure per serving by > 98%, and similar reductions were seen for other metals as well. Potential exposure to metals by corrosion during cooking may pose a significant and largely unrecognized public health risk which deserves urgent attention. [ABSTRACT FROM AUTHOR]

[Display omitted] • A novel water-soluble fluorogenic "turn-on" receptor for Al3+ ion was synthesized. • Leaching from Al sheets in acidic additives was determined using receptor VT. • The surface morphology of Al sheets was analysed by FESEM and AFM techniques. • Test strips were developed for rapid semi-quantitative detection of Al3+ ion. • DFT calculations were performed to confirm the proposed binding mechanism. The ubiquitous use of aluminium cookware raises serious concerns about the introduction of aluminium by leaching upon prolonged cooking, especially in acidic foods. To mimic a consumer-relevant exposure scenario, an experimental model design was conceptualized for the estimation of leaching from aluminium sheets in acidic additives under variable cooking conditions. A novel water-soluble receptor (Z)-2-((2-hydroxy-3-methoxybenzylidene)amino)-2-(hydroxymethyl)propane-1,3-diol (VT) was synthesized, which gave a selective and sensitive fluorescence turn-on response towards aluminium ions. The 1:1 binding stoichiometry between VT and Al3+ has been confirmed by Job's plot, which is further supported by 1H NMR, 27Al NMR, HRMS, and DFT studies. Test strips were fabricated for quick semi-quantitative estimation of aluminium ions under UV irradiation. Leaching studies show that on increasing the acidity of solution of acidic additives results in an increased aluminium leaching ranging from 4.95 to 11.43 mg/h. Surface morphology by SEM and AFM shows the pitting corrosion of Al sheets. [ABSTRACT FROM AUTHOR]

Breast milks can be contaminated with perfluoroalkyl substances (PFASs). Exposure to PFASs during early stages of life may lead to adverse health effects among breastfed infants. To date, perfluorootanoic acid (PFOA) and perfluorooctane sulfonate (PFOS) have been most frequently measured PFASs in breast milks worldwide. Information on shorter carbon-chain PFASs in breast milk is scarce. In this study, breast milks were sampled from 264 Korean lactating women, and measured for seventeen PFASs, including ten perfluoroalkyl carboxylates (PFCAs), four perfluoroalkyl sulfonates, and three perfluoroalkyl sulfonamides. PFOA and PFOS were detected in 98.5% of the breast milk samples, with median concentrations of 0.072 and 0.050 ng/mL, respectively. Perfluoropentanoic acid (PFPeA), perfluorohexanoic acid (PFHxA), and perfluoroheptanoic acid (PFHpA) were detected in higher frequencies, ranging between 67.4% and 81.8%. The concentrations of short carbon-chain PFCAs in breast milk such as PFPeA and PFHxA were the highest ever reported to date, and were comparable to that of PFOS. Concentrations of shorter chain PFCA in breast milk tended to be higher among the women with longer lactation period, while those of PFOA showed the opposite trend, suggesting a possibility that breastfeeding might be an important route of excretion for PFOA among lactating women. Fish consumption and the use of consumer products, e.g., skin care products, cosmetics and non-stick coated cooking utensils, were identified as significant predictors of PFAS concentrations in breast milk. Health risks associated with PFOA and PFOS exposure through breastfeeding were estimated negligible, however, risks of the short carbon-chain PFCAs could not be assessed because of lack of relevant toxicological information. Further efforts for source identification and exposure management measures for shorter chain PFCAs are necessary. [ABSTRACT FROM AUTHOR]

The article reports that Stratum E5 (later EB III) ceramic vessel assemblage at Tell eṣ-Ṣâfi/Gath is largely reflective of domestic daily-life household functions. It mentions that petrographic analysis indicated that the holemouths or cooking ware are made of a recipe rich with coarse calcareous inclusions, while table-ware is made of finer clay. It states that vessel shaping is associated with task specific sensorimotor habits that require a long and intense training.