Article
Environmental Sciences
Liu Sun, Brett C. C. Singer
Summary: This study aimed to gather information on cooking methods, kitchen ventilation availability and usage, and the potential for education to increase effective usage. Through an online survey of Canadian homes, it was found that 90% of respondents had mechanical ventilation devices over the cooktop, with 66% vented to the outside, and only 30% reported regularly using their devices. The study also found that after being informed of the benefits of kitchen ventilation, 64% of respondents indicated they would consider using their devices more often.
JOURNAL OF EXPOSURE SCIENCE AND ENVIRONMENTAL EPIDEMIOLOGY
(2023)
Review
Pharmacology & Pharmacy
Narges Norouzkhani, Arian Ghannadi Karimi, Negar Badami, Erfan Jalalifar, Behnaz Mahmoudvand, Arina Ansari, Neda Pakrou Sariyarighan, Dorsa Alijanzadeh, Sara Aghakhani, Reza Shayestehmehr, Mohammadreza Arzaghi, Zahra Sheikh, Yasaman Salimi, Mohammad Hesam Marabi, Amir Abdi, Niloofar Deravi
Summary: This article summarizes the neuroprotective potential of common Indian spices widely used in Ayurveda, which may have positive effects in age-related neurological disorders.
FRONTIERS IN PHARMACOLOGY
(2022)
Article
Public, Environmental & Occupational Health
Severine Koch, Mark Lohmann, Jasmin Geppert, Rainer Stamminger, Astrid Epp, Gaby-Fleur Boel
Summary: Research shows that watching television cooking shows with correct hygiene practices significantly reduces the likelihood of hygiene lapses during cooking. As a result, TV cooking shows are an effective way to communicate essential food safety knowledge to the public, facilitating behavioral change towards safer food handling practices among viewers.
Article
Environmental Sciences
Celia A. Alves, Estela D. Vicente, Margarita Evtyugina, Ana M. P. Vicente, Tsend-Ayush Sainnokhoi, Nora Kovats
Summary: Through a monitoring campaign in a modern kitchen, it was found that fine particles accounted for over 86% of PM10 mass concentrations during cooking, with a variety of organic compounds detected including alcohols, acids, plasticizers, alkyl esters, sterols, sugars, polyols, glycerides, phenolics, among others. Some compounds had concentrations 1.9-5.3 times higher during cooking than in the background air, with differences of tens or hundreds of times observed for certain compounds.
SCIENCE OF THE TOTAL ENVIRONMENT
(2021)
Article
Computer Science, Information Systems
George Kondylakis, George Galanakis, Nikolaos Partarakis, Xenophon Zabulis
Summary: Food preparation is an essential task in daily life, and this paper introduces a computer vision-powered cooking assistance system that guides users in executing recipes correctly and validates the correctness of each step.
Article
Environmental Sciences
Wei Liao, Xiaotian Liu, Ning Kang, Yu Song, Lulu Wang, Yinghao Yuchi, Wenqian Huo, Zhenxing Mao, Jian Hou, Chongjian Wang
Summary: This study found that using solid fuel for cooking and longer cooking duration are associated with a higher risk of poor sleep quality. Additionally, kitchen ventilation has a moderating effect on this association.
SCIENCE OF THE TOTAL ENVIRONMENT
(2023)
Article
Construction & Building Technology
Yuhang Wu, Jiaying Zhou, Xiang Zhou, Jun Gao, Changsheng Cao, Yingqi Zeng, Jiajun Li
Summary: This paper investigates a personalized air supply method for residential kitchens in summer. Computational fluid dynamics simulation is used to depict the thermal characteristics of the kitchen, and key factors affecting pollutant concentration and intake fraction are identified. Thermal comfort experiments are conducted to assess the effectiveness of air supply in improving human comfort.
BUILDING AND ENVIRONMENT
(2023)
Article
Construction & Building Technology
Hongwei Lou, Qinghong Liu, Huaguo Chen, Qin Yang
Summary: This study aims to evaluate the impact of water-soluble organic pollutants on human health in kitchen environments under different temperature and RH conditions. Four disease probes were selected as evaluation indicators, and the results showed significant differences in the inhibitory effects of enzymes under different RH levels. The study suggests that the alignment between thermal comfort and health effects may not always be complete.
ENERGY AND BUILDINGS
(2023)
Article
Construction & Building Technology
Yanli Song, Xin Chen, Zhao Zhang, Shi Cao, Tao Du, Haifeng Guo
Summary: The study focuses on the impact of kitchen exhaust system airflow organization on the performance of range hoods, proposing a method to improve hood performance by establishing an air curtain between the stove and hood. Results show that air-filled slots have a positive influence on hood performance, with the combination of a 20mm wide slot and 0.08 m(3)/s exhaust volume proving to be most effective.
JOURNAL OF BUILDING ENGINEERING
(2022)
Article
Construction & Building Technology
Wuhao Xie, Jun Gao, Lipeng Lv, Changsheng Cao, Yumei Hou, Xiaobin Wei, Lingjie Zeng
Summary: The study aims to determine the optimal exhaust airflow rate for different cooking temperatures, considering the relationship between the position of the stove and the location of the exhaust outlet. The results show that the selection of the left/right stove position is related to the effectiveness of cooking-related pollutant control.
JOURNAL OF BUILDING ENGINEERING
(2022)
Article
Biochemical Research Methods
Hanlin Zhu, Chenran Xu, Vladislav V. Yakovlev, Delong Zhang
Summary: Researchers used time-resolved coherent anti-Stokes Raman scattering (T-CARS) spectroscopy to detect adulteration in cooking oil and understand the mechanisms of lipid oxidation. By overcoming the limitations of conventional Raman spectroscopy, they found that intra-molecular interactions in triglycerides significantly influence vibrational dephasing time. They observed that although initial dephasing times varied, they converged to a similar value after heating cycles. Notably, longer vibrational dephasing of the CH2 symmetric stretching mode was found to correlate with a higher lipid oxidation rate.
ANALYTICAL AND BIOANALYTICAL CHEMISTRY
(2023)
Article
Construction & Building Technology
Semra Navruz-Varli, Saniye Bilici, Akif Ari, Pelin Erturk-Ari, Mustafa Necmi Ilhan, Eftade O. Gaga
Summary: This study found that exposure to cooking fumes may lead to the development of oxidative stress among kitchen workers. Organic pollutants in indoor air were identified as a risk factor for this development. The study also highlighted the importance of efficient ventilation in reducing health risks caused by cooking fumes.
Review
Food Science & Technology
Fengying Chen, Min Zhang, Kai Fan, Arun S. Mujumdar
Summary: The central kitchen model has promoted the industrialization of the catering industry. The new non-thermal technology and heating technology have advantages over traditional technologies in improving product quality and safety.
FOOD REVIEWS INTERNATIONAL
(2022)
Article
Education & Educational Research
Jaeuk Park
Summary: This study examines the benefits of learning in a technology-enhanced real-world environment for foreign vocabulary acquisition, with findings showing that learning in a digital kitchen significantly improves vocabulary acquisition compared to traditional classroom methods.
LANGUAGE LEARNING & TECHNOLOGY
(2022)
Article
Multidisciplinary Sciences
Wei-Wen Huang, Rasham Sallah-Ud-Din, Wonder Nathi Dlamini, Abiyu Kerebo Berekute, Mastewal Endeshaw Getnet, Kuo-Pin Yu
Summary: Cooking events can lead to household air pollution, but oil-free cooking can reduce emissions. The emission characteristics vary among different meats, with lamb emitting the highest pollutants and chicken, pork, and fish emitting lower pollutants. When choosing a cooking method, it is important to consider its impact on human health.
