Search

In Ghana, the Ahotor oven was developed as an improvement over the traditional Chorkor oven. In this study, Atlantic chub mackerel was smoked using both ovens, and the physicochemical quality, shelf life, and sensory attributes of the smoked fish were compared. There was no effect of smoking oven type on proximate composition, pH, °Brix, or hardness. However, fish smoked using a Chorkor oven had higher browning index, peroxide value, total volatile basic nitrogen, and histamine levels. Also, no differences in sensory scores were observed, although attributes such as smoky, burnt, and brown were used to describe the Chorkor oven smoked fish. [ABSTRACT FROM AUTHOR]

Individuals with hemiparetic cerebral palsy (CP) exhibit reduced use of their more affected (MA) arm, yet the factors that influence its use during activities of daily living remain elusive. The objectives of this study were to describe the relative use of the MA arm during an ecological task, examine its relationship with the level of impairment, and investigate its association with performance in various unilateral and bilateral tasks. Methods: Participants took part in two sessions comprising robotic assessments and clinical assessments of motor functions, as well as accelerometry measurement during kitchen tasks. Four variables were derived from accelerometry data. Stepwise regression analyses were used to identify the best contributors to the accelerometry variables among robotic and clinical assessments. Results: Nineteen adults with CP (34.3 years old ± 11.5; MACS I = 7, II = 6, III = 6) were included. The Use Ratio measured during the kitchen tasks ranged between 0.10 and 0.63. The best predictors of all accelerometry metrics were two bilateral assessments (r2 = 0.23–0.64). Conclusions: The importance of assessing bilateral tasks was reaffirmed by the key role played by two bilateral tasks in determining the relative use of the MA arm. The results support the use of intensity-based accelerometry metrics to measure MA arm use. [ABSTRACT FROM AUTHOR]

The impact of water droplets on thin layers of immiscible viscous liquids, such as oil films, is commonly encountered across contexts ranging from kitchen activities to industrial processes. In this study, we experimentally investigate the short-term and long-term behavior of water drops spreading on silicone-oil-coated surfaces. We report that the drop edge exhibits stick-slip dynamics on highly viscous oil layer, characterized by intermittent stops during the initial spreading. The stick-slip behavior diminishes with increasing spreading energy from impacts. The stick-slip spreading is also absent when the drop (ethanol) density is lower than that of the oil. During this smooth spreading and the early time of the stick-slip spreading, the base radius vs time (t) follows the well-known t 1 / 2 scaling corresponding to the inertial-capillary regime. Contrary to the expected rupturing of the oil layer upon the water drop impact, we note that the initial spreading is mostly peripheral without noticeably displacing the oil layer. In the long-term dynamics, regardless of whether spreading occurs upon soft contact or impact, the water drop eventually spreads onto the substrate by dewetting the oil layer. The growth of the dewetting hole beneath the drop follows a dynamics t 2 / 3 , characteristic of the dewetting of thin oil layers. During the slow spreading of the water drop on the substrate, the precursor oil film forms a tiny oil droplet under the water drop. Our findings provide new insights into the dynamics of water–oil interactions, with implications for both practical applications and fundamental research. [ABSTRACT FROM AUTHOR]

Featured Application: The thermal distribution of two baking plates with different materials (GG-25 gray cast iron and GJV-350 vermicular cast iron), their effects on the thickness of the wafer sheet, and their effects on the color distribution of the wafer sheet were investigated at different baking rates. The GJV-350 vermicular casting plate provides a more homogeneous heat distribution, more stable wafer sheet thickness, and more homogeneous color distribution of the wafer sheet at a maximum production rate. Wafer-baking ovens are machines that bake liquid batter by heating the interconnected cast plates in a gas oven. The plates in contact with the wafer batter are generally made of the cast material. Although there are many studies on the contents in the recipes of wafer products and the effects of the additives included in the recipes on the quality of the wafer sheet, there are few studies on the effects of the material type of the wafer-baking plate on the baking process. In this study, the thermal distribution of two baking plates made of different materials (GG-25 gray cast iron and GJV-350 vermicular cast iron), their effects on the thickness of the wafer sheet, and their effects on the color distribution of the wafer sheet were investigated at different baking rates. The experiments were conducted in an industrial wafer-baking oven at two different production rates. As a result, it was observed that the GJV-350 vermicular casting plate provides a more homogeneous heat distribution, more stable wafer sheet thickness, and more homogeneous color distribution of the wafer sheet at a maximum production rate. [ABSTRACT FROM AUTHOR]

Copyright of Natural Gas Geoscience is the property of Natural Gas Geoscience and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study analyzed the effect of different cooking practices on the physicochemical (cooking loss, pH, proximate composition, mineral content, color, and texture) and sensory characteristics of cooked longanizas. Four cooking methods were tested: an air fryer oven (AF; 15 min at 180°C), a convection air mode oven (HD; 15 min at 180°C), a combi‐steam mode oven (HW; 15 min at 180°C), and a saturated steam mode oven (HS; 45 min at 90°C). The cooking loss and pH were significantly higher in HS longanizas. The cooking process affects the composition differently. The HS treatment resulted in the lowest (p < 0.05) moisture and the highest (p < 0.05) fat content, while the AF treatment showed significant sodium content. Cooking methods significantly increased L∗ values, with HD showing the highest (p < 0.05) among the cooked treatments. HS longanizas exhibited the lowest (p < 0.05) Kramer shear force (KSF), likely related to the prolonged cooking time. Regarding sensory aspects, no differences were found among the samples. [ABSTRACT FROM AUTHOR]

Traditional biomass stoves are widely used for cooking purposes in developing countries due to their simple construction. However, the problems of low thermal efficiency, large feedstock consumption, and high pollutant emissions are encountered in the conventional design. The gasification-based stove has also been presently and highly considered when encountering these problems. Therefore, this study aims to (1) develop a producer gas stove and (2) investigate the effect of bluff-body shape, equivalence ratio, and feedstock on the thermal performance of the stove. The results showed that the performance of the producer gas stove was affected by the bluff-body shape of the burner, equivalence ratio, and feedstock type. Stable flames were further observed when the bluff body B was attached to the burner. The highest thermal performance was obtained by using a bluff body B, operated at an equivalence ratio of 0.5 with blended feedstock of rice husksawdust. In addition, the highest heating rate and thermal efficiencies were 2.27 kW and 17.6%, respectively. [ABSTRACT FROM AUTHOR]

In this study, core-shell type particles with a membrane-like shell layer were prepared using a planetary ball mill. Tg = 63°C particles (8.7 μm) and Tg = 32°C particles (7.4 μm) containing a low melting point material were used for the core particles, and water suspension of acrylic particles (150 nm) were used for the shell material. Cross-sectional observation showed a membrane-like shell layer with no visible interfaces was produced on the core surface. This is because the shell particles uniformly adhered to the core particle surface, followed by the close packing and deformation due to the capillary force and curing during the vacuum drying. When the processed particles were heated in an oven at the temperature of the Tg of processed particles, no thermal aggregation and seepage of the low melting point material were observed. It was found that the shell layer effectively protected the core particles. [ABSTRACT FROM AUTHOR]

Nearly three billion people across the globe cook every day using open, three-stone fires, or rudimentary stoves that burn biomass such as wood, agricultural waste, animal dung, and charcoal. Cooking with these traditional cookstoves is inefficient and grossly polluting, harming health and the environment, and contributing to global warming. In many places worldwide, women must walk for hours to collect firewood, risking their safety and sacrificing energy and time that could be used to earn a living. While often overlooked as a major contributor to the global burden of disease, cooking over open fires indoors is the largest environmental health risk in developing countries, and exposes women (and the young children near them) to amounts of smoke equivalent to burning 1,000 cigarettes inside the home. In Darfur, Sudan, where about 2.7 million people have been displaced from their homes by conflict, the situation is particularly dire. Each day, Darfuri women face the difficult choice between risking sexual assault during treks to collect firewood or selling a portion of their family’s meager food rations for cash to purchase wood. The Berkeley-Darfur Stove, developed by scientists at the Lawrence Berkeley National Laboratory (LBNL) and volunteers from UC Berkeley and Engineers Without Borders, is a metal stove that reduces the need for firewood by more than half, owing to its improved combustion and heat transfer efficiencies. LBNL has partnered with a nonprofit organization, Potential Energy, and a number of aid organizations to disseminate more than 22,000 Berkeley-Darfur Stoves to Darfuri women. Several hundred thousand more are needed.

This article traces the fragments and afterlife of the colonial rail as a material object in Tanzania. The rail was a tool for exploitation and proper control of the colony. The rails changed the land. The land was shaped and reshaped to accommodate the rail and aid the colonial project. As the colonial project ended, it marked the start of the demise of the railways and its ultimate abandonment. However, as ruins, the rail has continued affecting people and the Tanzania landscapes in various ways. This article collects fragments and the effects of the rail, both visible and beyond the ruination of the rail itself. [ABSTRACT FROM AUTHOR]

This study investigated the effect of exhaust air volumes on the performance of range hoods at different angles in residential kitchens in removing grease pollutants, during the pollutant emission stage (whilst cooking) and the pollutant attenuation stage (after cooking). Experiments were conducted, and introduced indexes such as capture efficiency, exposure rate, attenuation rate, power and multi-indicator analysis were used to analyze the performance of the range hood with different exhaust air volumes and angles. The experimental results showed the capture efficiency was increased with an increase in exhaust air volume whilst cooking. Considering the energy consumption of the range hood and noise, the exhaust air volume of the range hood should be set at 600 m3/h to 800 m3/h. In the pollutant attenuation stage, the attenuation rate K of PM 2.5 mass concentration was increased with the incremental increase in the exhaust air volume. When cooking was finished, grease pollutants remained in the kitchen. If the range hood continued to be turned on and a large exhaust air volume was set, the concentration of indoor grease pollutants could be quickly reduced to below the standard value. Our findings can provide a reference for the airflow regulation of residential kitchen range hoods. [ABSTRACT FROM AUTHOR]

Fossil fuel subsidy removal may hinder access to clean fuels like LPG. Our analysis of urban Senegal shows that LPG use fell sharply after subsidies ended in 2009, despite later price drops. Households switched to charcoal, and the new availability of energy-efficient charcoal stoves made a return to LPG less appealing. This highlights how energy transitions among the poor are price sensitive, with implications for subsidy and carbon-tax policies. [ABSTRACT FROM AUTHOR]

While recounting Noah's story, the Qurʾān refers to a strange narrative motif : an oven (tannūr) from which some water overflows. Insofar as such a motif is hardly explained by the text, it has been and continues to be an issue for the reader. Muslim scholars, who were the first to deal with the Qurʾān, noted the difficulty and tried to solve it by relying on semantics and providing various etiological accounts. Centuries later, orientalists believed they had found the key to this enigma in the rabbinic heritage. But as early as 1867, by publishing his edition of an Arabic catena, Paul de Lagarde drew the attention of the academic world to fragments attributed to Hippolytus of Rome mentioning, in Noah's story, an overflowing oven. For several reasons, it was not until 1995 that a connection was explicitly made between these fragments and the Qurʾan. In the following study, we will pursue this line of research and try to determine the relationship of these fragments to the quranic statement. [ABSTRACT FROM AUTHOR]

The article focuses on the symbolic role of the stove in "A Doll House." Topics include its function as a source of physical warmth, its metaphorical role in bolstering the characters' emotional strength, and how the stove mirrors the shifting power dynamics and personal transformations of the protagonists, especially Nora's journey to independence.

Copyright of Journal of Babylon Center for Humanities Studies is the property of Republic of Iraq Ministry of Higher Education & Scientific Research (MOHESR) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Induction stoves are increasingly recognized as the future of cooking technology due to their numerous benefits, including enhanced energy efficiency, improved safety, and precise cooking control. This paper provides a comprehensive review of the key technological advancements in induction stoves, while also examining the societal and health impacts that need to be addressed to support their widespread adoption. Induction stoves operate based on the principle of eddy currents induced in metal cookware, which generate heat directly within the pot, reducing cooking times and increasing energy efficiency compared with conventional gas and electric stoves. Moreover, induction stoves are considered an environmentally sustainable option, as they contribute to improvements in indoor air quality by reducing emissions associated with fuel combustion during cooking. However, ongoing research is essential to ensure the safe and effective use of this technology on a broader scale. [ABSTRACT FROM AUTHOR]

In the seventeenth-eighteenth centuries, the houses of Vilnius' citizens were heated by fireplaces and tile stoves, and brick cooking stoves and dough troughs as well as other baking stoves were used for cooking. Cooking stoves and baking stoves mostly stood in the kitchen equipped in the entry, but sometimes, baking stoves were bricked in the rooms or other premises. In some kitchens, cooking stoves and baking stoves stood separately, while in others, the baking stove was placed under the cooking stove. There was a brick chimney above the cooking stove for the smoke and steam to escape. The houses in Vilnius were heated by stoves of colorless, green, white, brown tiles, less rarely - tiles of other colors. In the seventeenth century, green-tile stoves were the most popular, although white-tile ones are also found in the homes of wealthy inhabitants, which were usually located in the premises used for representative purposes. They became more prevalent in the eighteenth century, especially its second half. In addition to the stoves described above, the stoves in the rooms began to be decorated with tiles of green, brown and other colors with horizontal bands of white tiles. Stoves with one band are the most common; however, there were also those with several bands, as well as ornate colored-tile stoves with white-tile ledges, figural cornices and other architectural elements and details. Such stoves were usually bricked in the representative premises of wealthy citizens. In the houses of the less wealthy people there were colorless or greentile stoves. [ABSTRACT FROM AUTHOR]

The effect of different drying methods (oven drying, fluid bed drying, and freeze drying) on the fatty acid composition, astaxanthin content, antioxidant activity, and colour values of giant red shrimp (Aristaeomorpha foliacea) processing wastes were investigated. These results showed that freeze drying was the most effective method in preserving the quality of shrimp processing waste (SPW), resulting in higher levels of EPA and DHA, astaxanthin content, antioxidant activity, and desired reddish colour characteristics compared to other methods. These findings highlight the potential of freeze drying as a suitable technique for converting SPW into high value products. [ABSTRACT FROM AUTHOR]

The purpose of this study was to investigate the effects of solar drying and oven drying methods on the quality parameters of dried basil (Ocimum basilicum L.) leaves. The dried basil leaves were dehydrated at three different levels of temperature (T1, T2, and T3 = 50 °C, 55 °C, and 60 °C) using a solar tunnel dryer and an electrical oven dryer. Drying time, energy consumption, dehydration ratio, rehydration ratio, pH, and reducing sugar were observed after drying the basil leaves. The results showed that solar drying at 55 °C required the least energy (0.431 kWh) and took the shortest amount of time (110 min) to complete, whereas oven drying consumed more energy. Additionally, oven drying maintained a low pH (4.30) and reducing sugar level (2.24), extending the shelf life of the dried basil leaves, compared to solar drying. Based on energy consumption, drying time, and mineral contents, the solar drying using a solar tunnel dryer was deemed more suitable than oven drying. The best temperature for drying was determined to be 55 °C, which provided a short drying time, the least energy consumption and a statistically non-significant loss of mineral contents and dehydration ratio. Moreover, solar drying demonstrated a significantly higher speed, with a 6.7-times higher drying rate compared to oven drying, with significantly less energy consumption. [ABSTRACT FROM AUTHOR]

Binder polymerization in the curing oven was investigated experimentally in the glass wool production. First focus was on the measurements of glass wool layer temperature distribution along the curing oven. The different temperature curves were compared with fiber density distribution in a layer of glass wool, measured with the X-ray device. The maximum difference between the temperature curves amounted to 60 °C and fiber density distribution deviated for ±8% according to nominal density. With a near infra-red spectroscopy binder polymerization rate was measured and compared with a set average temperature of curing oven, where the regression model was determined. With temperature reduction for 9 °C and polymerization rate decreasing for 2% were defined optimal product quality. In the next study, binder polymerization rate was predicted with aid of set temperatures and fan rotational frequency as input process parameters and near infra-red spectroscopy as continuous response variable, where the temperature shown bigger impact than fan rotational frequency. Next prediction was done with aid of the input parameters and the magnitude of the fan rotational frequency and temperature as a response variable. In this case, the input quantities represent: a type of product, curing oven saturation, the ambient temperature, micronaire, area weight of the product, and binder amount in the glass wool product. For each zone of the curing oven, an equation was determined to predict the magnitude of the fan rotational frequency and temperature. Regression models results showed high correlation with the determination coefficient, R², higher than 0.85. [ABSTRACT FROM AUTHOR]

When products were marketed as "Canadian" in the early American press, it meant more than simply "Made in Canada." The author argues that "Canadian" served as a brand in early American advertising to denote the robust and hardy qualities of the product. Like Canada and its inhabitants, both of which were portrayed as rugged and raw, products labelled "Canadian" were marketed as similarly sturdy and tough, even if those products had not actually originated in Canada. As far as early American advertisers were concerned, "Canadian" products were unique, and it was beneficial to advertise that fact. [ABSTRACT FROM AUTHOR]

Natural gas is widely used in many homes for cooking, but a lack of gas leak detection has led to large fires and accidents. This article presents the design and implementation of a natural gas detection and extraction system for domestic kitchens in Lima, Peru. The ESP32 microcontroller allowed remote circuit control, resulting in a more convenient setup than the Arduino UNO microcontroller. After calibration of the sensors and their corresponding programming, three actions were established in response to different gas levels: alarm activation, space ventilation and gas extraction, and thermal shutdown. Strategic sensor placement and improved physical presentation of the system were performed to ensure accurate readings and effective deployment. The results demonstrate the proper functioning of the circuit and its ability to prevent accidents related to gas leaks. The designed system offers the advantage of remote monitoring, providing access to the user from any location. In conclusion, this project offers a comprehensive solution to prevent accidents caused by gas leaks in home kitchens. With satisfactory results in terms of operation and rapid response, the project demonstrates its effectiveness in accident prevention. This design offers a practical and accessible solution, improving security and bringing peace of mind to homes. [ABSTRACT FROM AUTHOR]

An important process step in carbon fiber production is the stabilization of the pan precursor fiber, which makes it infusible and incombustible. This article gives a market overview of the carbon fiber producers relating to their used oxidations oven and of market of oxidations oven itself. All six industrially available oxidation oven types are described and an overview of the oven supplier is given. The analysis of the oxidation oven market shows that only three out of six oxidation oven technologies are used for large‐volume production. CtE is currently the most widely used oven technology with approximately 55%. Since 2014, CF demand has been growing faster than the expansion of production capacities. A shortage is predicted within the next 5 years. In addition, the production capacities of existing CF lines have stagnated at an average of 1.5 kt*a−1 since the last 10 years. To meet the increasing CF demand in the coming years, various options are available: (1) Increasing large‐tow production, (2) Increasing process speed (3) Increasing the loading factor (4) Increasing with of oxidation oven. [ABSTRACT FROM AUTHOR]

This document is a correction notice for an article titled "Effect of a chimney-fitted improved stove on pregnancy outcomes in Northwest Ethiopia: a randomized controlled trial." The authors reported errors in the affiliations of one of the authors and in figures 1 and 2. The corrected versions of the figures are provided in the notice. The author group has been updated and the original article has been corrected. The publisher remains neutral regarding jurisdictional claims and institutional affiliations. [Extracted from the article]

The integrated waste energy recovery system (IWERS) recovers heat from bakery ovens in supermarkets and other commercial facilities to heat domestic hot water, resulting in energy savings. This article presents a thermoeconomic analysis of the system's operation in a supermarket over the course of 1 year. The study shows that exergy destruction in IWERS is directly proportional to ambient temperature. During the hottest months of the year, IWERS experiences a 4% decrease in exergy performance, while the exergy unit cost of the product increases by up to 4.2%. Additionally, the steam condenser is responsible for the highest relative exergy destruction, reaching almost 45%. Moreover, the addition of equipment upstream of the process increases the exergy cost of production due to the destruction of exergy in the equipment. These results provide valuable information with important implications for energy efficiency, economic savings, and sustainability. Improving system efficiency would generate substantial benefits in energy savings, economic savings, and environmental impact for all commercial and industrial establishments that use bakery ovens. [ABSTRACT FROM AUTHOR]

Copyright of bāb Journal of FSMVU Faculty of Architecture & Design is the property of bab Journal of FSMVU Architecture & Design and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Archaeologia Historica is the property of Masaryk University, Faculty of Arts and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Archaeologia Historica is the property of Masaryk University, Faculty of Arts and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The oil amounts of raw and roasted mustard seeds were reported between 12.05 (control) and 16.30% (oven). Total phenolic and flavonoid amounts of untreated (control) and roasted mustard seeds were recorded to be between 473.90 (control) and 569.96 mgGAE/100 g (oven) to 345.48 (control) and 479.76 mg/100 g (microwave), respectively. Antioxidant capacity results of untreated and roasted mustard seeds were determined to be between 6.71 (oven) and 6.97 mmol/kg (control). Total phenolic and flavonoid amounts of oven-roasted seeds were higher than those of control and microwave-roasted seeds. L* values of mustard seeds varied between 35.04 and 65.52. Heat treatment caused a decrease in L* values. The lowest L* value was observed in the sample dried in conventional oven. The quantitative values of gallic and 3,4-dihydroxybenzoic acids of mustard seeds were recorded to be between 8.47 (control) and 117.31 mg/100 g (microwave) to 2.16 (control) and 11.79 mg/100 g (microwave), respectively. Erucic acid values of the oils extracted from raw and roasted mustard seeds were reported between 41.38 (control) and 42.81% (microwave). Oleic and linoleic acid amounts of mustard oils differed between 26.06 (microwave) and 26.90% (control) and between 13.08 (oven) and 13.98% (control), respectively. The oven roasting system had the most effect on the element and protein contents of the seeds, followed by the microwave in decreasing order. As with the bioactive components of the seeds, the amounts of phenolic constituents of roasted mustard seeds increased significantly compared to the control. [ABSTRACT FROM AUTHOR]

Extracting volatiles from lunar regolith for analysis or utilization is one of the most important aspects of future lunar exploration. However, the low thermal conductivity of lunar regolith poses a challenge. Here, we conduct simulations to analyze the heat and mass transfer processes within the sample inside the oven. We identify three main factors affecting oven heat‐up rate: water ice content (WIC) in the regolith, oven diameter, and power supply. Taking these factors into account, we devise an oven design and apply it to three case studies: (a) assessing water ice and isotopic composition in Permanently Shadowed Regions, akin to Chang'e‐7 mini‐fly probe missions; (b) measuring noble gases, as Chang'e‐7 and Luna‐27 landers; and (c) large‐scale in‐situ resources utilization (ISRU). The simulation results indicate that water ice can be extracted using sufficiently high heating power without issues. However, the complete extraction of noble gases is challenging and may require alternative heating methods. For ISRU purposes, large ovens can be subdivided into smaller ones by adding internal structures, for example, honeycomb, to improve the heat‐up rate by at least 1.5 times. Additionally, we find that the oven can serve as a scientific payload for WIC measurement using the heating curve. A flowchart of this new WIC measurement method is provided, offering an alternative method to mass spectrometry or spectroscopy measurements. Key Points: The paper presents a realistic heating oven design for in‐situ extraction of volatiles from lunar regolithThree factors controlling the oven's heat‐up rate are water ice content (WIC) in regolith, oven diameter, and power supplyThe oven can serve as a scientific payload for measuring the WIC in regolith based on the heating curve [ABSTRACT FROM AUTHOR]

The air fryer utilizes heated air rather than hot oil to achieve frying, eliminating the need for cooking oil, rendering it a healthier cooking method than traditional frying and baking. However, there is limited evidence supporting that the air fryer could effectively reduce the level of food-derived carcinogen. In this study, we compared the concentration of Benzo[a]pyrene (BaP), a typical carcinogen, in beef patties cooked using an air fryer and an oven, under different cooking conditions, including temperatures (140 °C, 160 °C, 180 °C, and 200 °C), times (9, 14, and 19 min), and oil added or not. The adjusted linear regression analysis revealed that the BaP concentration in beef cooked in the air fryer was 22.667 (95% CI: 15.984, 29.349) ng/kg lower than that in beef cooked in the oven. Regarding the air fryer, the BaP concentration in beef cooked without oil brushing was below the detection limit, and it was significantly lower than in beef cooked with oil brushing (p < 0.001). Therefore, cooking beef in the air fryer can effectively reduce BaP concentration, particularly due to the advantage of oil-free cooking, suggesting that the air fryer represents a superior option for individuals preparing meat at high temperatures. [ABSTRACT FROM AUTHOR]