Search Results (25)

A majority of households in sub-Saharan Africa use inefficient biomass stoves in poorly ventilated kitchens, leading to indoor air pollution. Biomass for cooking can be sustainably sourced from agricultural residues such as prunings from agroforestry. This study assessed biochar-producing gasifier cookstove performance among 150 households in Embu, Kwale, and Siaya Counties through household surveys and participatory cooking tests with 75 households. With the gasifier, carbon monoxide (CO) concentrations were lower in Embu (5.1 ppm), while carbon dioxide (CO₂) and fine particulate matter (PM_2.5) were lower in Kwale, at 588 ppm and 136 μg/m³, respectively. Compared to the three-stone open fire, reductions in CO and PM_2.5 concentrations were highest in Embu, at 82% and 97%, respectively. The biomass-to-char conversion efficiency with the gasifier was 17–18%. If households consider the produced char as a soil amendment, they could save 24–43% of fuel compared to the three-stone open fire; if the char is seen as fuel, the potential savings are 42–65%. Significant differences between the three sites were observed with the gasifier for gross and net fuel use, and for concentrations of PM_2.5 and CO₂. Gasifier uptake can reduce the need for fuel collection and indoor air pollution, with a positive impact on both the environment and human wellbeing. Full article

With the extensive use of liquefied petroleum gas (LPG) in the catering industry, leakage explosions have become frequent. This study employs numerical simulations to investigate the diffusion patterns of LPG leakage under various ventilation conditions. The results show that there is a logarithmic relationship between the wind speed and the volume of a propane gas cloud under natural ventilation. In the wind speed ranges of 1.5 to 3.3 m/s and 7.9 to 10.7 m/s, a small increase in wind speed leads to a significant reduction in gas cloud volume (97.2% and 95.05%, respectively). Under forced ventilation, the volume of the gas cloud decreases by 90.6%, from 6.67 m³ at higher air exchange rates (22.1 and 24.3 times/h), reducing explosion risks. When leakage occurs at the stove, the optimal combination for dispersing the propane combustible gas cloud is window opening at position 1 and fan at position a. The volume of the gas cloud at window position 1 increases exponentially with the distance between the fan and the leak source. The fan is installed within 2.786 m from the leak source to ensure that the gas cloud volume remains below 0.5 m³. These findings provide valuable insights for the design and the optimization of ventilation systems and layouts in commercial kitchens. Full article

Tropical acidic soils exhibit inherently low fertility and reduced microbial activity, driven by low pH and accelerated organic matter mineralization, phosphorus (P) fixation, and aluminum (Al³⁺) and iron (Fe³⁺) toxicity. These constraints limit agricultural productivity, necessitating sustainable and low-cost soil amendments essential for improving the soil fertility in such regions. This study investigated the effects of biochar, kitchen stove ash (KSA), and their combined application on the soil chemical properties, nutrient dynamics, and microbial functions in a tropical acidic soil. The treatment included the unamended control and two doses of 0.25% w/w (B₁₀) and 0.5% w/w (B₂₀) corncob biochar, 0.03% w/w kitchen stove ash (A_sh), and 0.027% w/w commercial-grade calcium carbonate (L_ime). Each biochar dose was added alone or in combination with either ash (A_sh + B₁₀ and A_sh + B₂₀) or calcium carbonate (L_ime + B₁₀ and L_ime + B₂₀). After eight weeks of laboratory incubation at 20 °C, the soil pH, N and P bioavailability, microbial biomass, and extracellular enzyme activities were measured. The combined application of 0.5% w/w biochar with 0.03% w/w KSA (A_sh + B₂₀) resulted in the most significant improvements in all of the examined soil fertility indicators than the individual amendments. Specifically, the soil pH was increased by 40% (+1.9 pH units) compared with the unamended control. Available phosphorus, mineral nitrogen, and total potassium were increased by 49%, 22%, and 36%, respectively, compared with the unamended control. Regarding the microbial parameters, the A_sh + B₂₀-treated soil showed the highest microbial respiration (+56%), microbial biomass (+45%), and extracellular C- and N-cycling enzyme activities compared with the unamended soil. The ash supplied minerals (P, K, and Mg) provided a more beneficial effect on the soil’s nutrient content and microbial functions than the calcium carbonate. The study demonstrated that underutilized kitchen ash may supplement biochar’s liming and nutrient supply potentials, even at a lower application rate, to improve the fertility of weathered acidic soil. Full article

This article considers issues related to air pollution in residential apartments equipped with gas stoves. The combustion products from gas stoves are released directly into the indoor air, where people can spend a significant part of their time. Even relatively low concentrations of harmful substances contained in combustion products can pose serious health risks and potentially threaten lives. The detrimental effects of nitrogen oxides (NO_x) on human health and the environment are briefly analyzed. A comparison and analysis of legal regulations and standards regarding the maximum permissible concentration of NO_x in the air across various countries are conducted. Theoretical calculations estimating the potential NO_x levels in gas-equipped kitchens are presented. Additionally, the results of experimental studies measuring the NO_x concentrations in the air of apartments with different gas stove designs, burner types, and ventilation methods are presented. The authors’ data are compared with existing data from other similar studies. Full article

The Kitchen God has always been regarded as the protector of Chinese families and one of the most common and far-reaching gods in Chinese folk beliefs. The emergence and development of the Kitchen God are inseparable from the material carrier of the stove. The Han Dynasty was a critical period for the development and integration of stoves and the Kitchen God belief. Based on archaeological discoveries of cultural relics, characters and images, as well as relevant historical documents and records, this paper focuses on the interactive and symbiotic relationship between the spiritual belief in the Kitchen God and the material culture of kitchen stoves and its influence during the Han Dynasty. The Han Dynasty combined stoves with high cooking benches, large stove chambers, multiple burners, and functional designs that incorporated images of the Kitchen God, making them both practical and spiritual. The Kitchen God’s identity and functions were transformed from ancestor to household god, from giving food to monitoring merits and demerits, along with the renewal of stoves. These developments laid the foundation for the Chinese people’s earnest hope for a prosperous life and a peaceful and harmonious family. Full article

Individuals with spinal cord injury (SCI) experience an increased risk for obesity and cardiometabolic disease. Recommendations to prevent and treat obesity for those with SCI follow those of the US Department of Agriculture to adopt a healthy eating pattern that includes eating a variety of fruits, vegetables, grains, dairy, and protein, plus limiting added sugars, saturated fats, and sodium. Yet, people with SCI eat too many calories, fat, and carbohydrates and too few fruits, vegetables, and whole grains. The study is based on secondary analyses of SCI participants (n = 122) who enrolled in a weight loss study to determine how SCI may impact their ability to prepare food at home. We hypothesize those with higher-level spinal injuries (specifically, those with cervical versus those with thoracic or lumbar/sacral injuries) experience significantly greater difficulty and are more likely to rely on others’ assistance to perform meal preparation tasks. Physiologic (weight, BMI, blood pressure, hemoglobin A1c) and self-reported data (demographic plus responses to the Life Habits Short Survey and meal prep items) were collected at baseline and qualitative data were obtained from a subsample after the intervention during phone interviews. Participants’ average age was 50 ± 14.7 years old, they lived with SCI for an average of 13.0 ± 13.1 years, and their average BMI was 32.0 ± 6.5. Participants were predominantly white (76.1%) men (54.1%) who had some college education (76.3%), though only 28.8% worked. A substantial proportion of respondents (30% to 68%) reported difficulty across the 13 tasks related to purchasing and preparing meals, with a proxy reported as the most common assistance type used across all tasks (17% to 42%). Forty-nine percent reported difficulty preparing simple meals, with 29% reporting a proxy does the task. More than half reported difficulty using the oven and stove, though between 60% to 70% reported no difficulty using other kitchen appliances (e.g., coffee machine, food processor, can opener), the refrigerator, or microwave. There was a significant difference in kitchen function by injury level. Those living with cervical-level injuries had significantly greater limitations than those with thoracic-level injuries. Spouses, other family members, and caregivers were most likely to serve as proxies and these individuals exerted both positive and negative influences on respondents’ dietary intake, based on qualitative data obtained during interviews. The results suggest that many people living with SCI experience functional and environmental barriers that impact their ability to prepare food and use kitchen appliances. Future research should examine how SCI-related functional limitations, transportation access, accessibility of the kitchen, ability to use appliances, availability of financial resources, and assistance by others to prepare foods impact people’s ability to follow a healthy eating pattern. Full article

Indoor air quality (IAQ) poses a significant public health concern, and exposures to high levels of fine particulate matter (PM_2.5) and carbon dioxide (CO₂) could have detrimental health impacts. This study focused on assessing the indoor air pollutants in a residential house located in the town of Mission, Hidalgo County, South Texas, USA. The PM_2.5 and CO₂ were monitored indoors: the kitchen and the bedroom. This investigation also aimed to elucidate the effects of household activities such as cooking and human occupancy on these pollutants. Low-cost sensors (LCSs) from TSI AirAssure™ were used in this study. They were deployed within the breathing zone at approximately 1.5 m above the ground. Calibration of the low-cost sensors against Federal Equivalent Method (FEM) instruments was undertaken using a multiple linear regression method (MLR) model to improve the data accuracy. The indoor PM_2.5 levels were significantly influenced by cooking activities, with the peak PM_2.5 concentrations reaching up to 118.45 μg/m³. The CO₂ levels in the bedroom increased during the occupant’s sleeping period, reaching as high as 1149.73 ppm. The health risk assessment was assessed through toxicity potential (TP) calculations for the PM_2.5 concentrations. TP values of 0.21 and 0.20 were obtained in the kitchen and bedroom, respectively. The TP values were below the health hazard threshold (i.e., TP < 1). These low TP values could be attributed to the use of electric stoves and efficient ventilation systems. This research highlights the effectiveness of low-cost sensors for continuous IAQ monitoring and helps promote better awareness of and necessary interventions for salubrious indoor microenvironments. Full article

Natural gas (NG) is commonly used in kitchens, powering stoves, ovens, and other appliances. While it is known for its efficiency and convenience, NG contributes to the release of nitrogen dioxide (NO₂) and can have significant implications for human health. In this study, the importance of the use of NG in kitchens on human exposure to NO₂ was analyzed. An extensive literature review in the field was conducted, and the NO₂ levels were assessed in kitchens with NG cookers in Aveiro and electric cookers in Porto, both in Portugal. Higher levels of NO₂ were found in kitchens in Aveiro, where NO₂ levels outdoors are lower than in Porto. This pollutant can spread to other rooms, especially when ventilation is lacking, which is particularly concerning during colder seasons and at night. As around 70% of the time is spent at home, this can have a significant impact on human exposure to NO₂. Therefore, although Aveiro has low levels of NO₂ outdoors, its population may be exposed to much higher levels of this pollutant than the Porto population, a city with air quality issues, but predominantly using electric cookers. This finding emphasizes the need for the stricter regulation of NG use indoors to protect human health and also suggests a shift in human health protection policies from mere monitoring/control of outdoor air quality to a comprehensive assessment of human exposure, including exposure to indoor air quality. Full article

Woodfuel that is unsustainably sourced and inefficiently used results in negative environmental and health impacts. This study assessed charcoal use and resultant concentrations of indoor air pollutants (IAP) in an urban informal settlement while cooking with a Jikokoa stove (an improved branded charcoal stove) and medium and small-sized artisanal Kenya Ceramic Jikos (KCJs). Fuel stacking was prevalent with charcoal and kerosene being used by 25% of the studied households. Cooking with a Jikokoa stove reduced charcoal consumption by 6.4% and 26% compared to small and medium-sized KCJs, respectively. The small-sized KCJ reduced charcoal consumption by 21% compared to the medium-sized KCJ. The Jikokoa stove reduced concentrations of carbon monoxide (CO) by 10% and 50% and fine particulate matter (PM_2.5) by 6% and 77% compared to small-sized and medium-sized KCJs, respectively. The Jikokoa stove reduced carbon dioxide (CO₂) concentrations by 15.6% compared to the medium-sized KCJ. The small-sized KCJ reduced CO and PM_2.5 concentrations by 45% and 75%, respectively, compared to the medium-sized KCJ. In summary, small-sized KCJs are more effective than medium-sized ones, and Jikokoa stoves more effective than small-sized KCJs, making it the stove of choice. The more efficient charcoal stoves are, the more charcoal consumption and IAP can be reduced, mitigating environmental degradation, climate change and health problems associated with smoke in the kitchen. There is need for participatory research to scale improved stoves and upgrade local practices as they are cheaper and already embedded in the cooking culture. Full article

In order to explore the indoor air quality during different cooking procedures, a very common kitchen in China is selected for experimental research. An indoor air quality meter is used to measure the temperature, relative humidity, and CO and CO₂ concentrations of the indoor air above the stove when people cook four different dishes under different ventilation patterns in the kitchen. The results indicate that the heat and gas consumed during cooking are closely related to the temperature and concentrations of CO and CO₂. Some cooking procedures such as boiling water are related to the indoor air temperature and relative humidity in the kitchen. In addition, in kitchens without mechanical ventilation, natural ventilation shows a more significant positive effect on controlling temperature, relative humidity, and concentrations of CO and CO₂ during cooking procedures. Full article

One of the key areas of the UN’s sustainable development goals is growing affordable and clean energy. Utilizing solar energy that is now accessible will significantly lessen the demand for fossil fuels. Around the world, cooking is a crucial activity for homes and uses a lot of non-renewable energy. Uncontrolled firewood usage results in deforestation, whereas using biomass-related fuels in inefficient stoves can result in smoke emanating from the kitchen and associated health issues. The benefits of solar cooking include reducing smoke-related problems and saving on fossil fuels and firewood. Applying thermal storage systems in cooking helps households have all-day cooking. This review article presents the research and development of a solar cooking system that transfers solar energy into the kitchen and integrates with the thermal energy storage system, finding the factors affecting indoor solar cooking performance. Adding portable cooking utensils helps in improved solar indoor cooking. Multiple phase change materials arranged in cascaded to store thermal energy helps in quick heat transfer rate, thus enabling better and faster cooking. A novel indoor solar cooker with an innovative arrangement of evacuated tube-based compound concentrating parabolic (CPC) collectors with a cascaded latent heat thermal energy storage system is proposed and needs to be tested under actual meteorological conditions. Full article

A Chinese commercial kitchen fume exhaust (CCKEF) system mainly consists of a wall-mounted canopy hood, air duct and terminal electrostatic purifiers, the capture and purification performance of which should be guaranteed to obtain satisfactory indoor and outdoor air environment in engineering applications. However, few studies have focused on the operation performance of CCKEF systems. This study was aimed at providing a simulation method to investigate the operation performance of such systems. The simulation model of a representative CCKEF system was established using CFD software and validated with measured temperature, air velocity and purification efficiency with a deviation within 10%. The validated model was used to predict the indoor air environment and purification efficiency of the CCKEF system under different working conditions. The results showed that the temperature of transfer air from adjacent rooms had a greater impact on the thermal environment of the cooking area than the surface temperature of stoves. The exhaust air volume had a significant influence on both the indoor air environment and purification efficiency. CCKEF system was suggested to be operated at the optimum airflow according to the simultaneous coefficient of stoves as the energy consumption of the system can be saved by 3.75%. Full article

This paper presents a wireless kitchen fire prevention system that can detect and notify the fire risk caused by gas stoves. The proposed system consists of two modules. The sensor module detects the concentration of carbon dioxide (CO${}_2$) near the gas stove and transmits the monitoring results wirelessly. The alarm module, which is placed in other places, receives the data and reminds the user of the stove status. The sensor module uses a cost-efficient electrochemical CO${}_2$ sensor and embeds an in situ algorithm that determines the status of the gas stove based on the measured CO${}_2$ concentration. For the wireless communication between the modules, on-off keying (OOK) is employed, thereby achieving a longer battery lifetime of the alarm module, low cost, and simple implementation. To increase the lifetime further, a wake-up function based on passive infrared (PIR) sensing is employed in the alarm module. Our system can successfully detect the on state of the stove within 40 s and the off state within 200 s. Thanks to the low-power implementation, in situ algorithm, and wake-up function, the alarm module’s expected battery lifetime is extended to about two months. Full article

The aim of this study was to investigate the impact of biomass fuel for cooking on adverse fetal growth outcomes in Sri Lanka. A cross-sectional study of mothers recruited at maternity clinics in rural communities in Sri Lanka’s Central Province was undertaken. Data pertaining to household air pollution and fetal growth parameters were collected using an interviewer-administered questionnaire. Logistic regression models, adjusted for potential confounders, were used to evaluate the impact of biomass fuel for cooking on low birth weight (LBW) and small for gestational age (SGA) parameters. Findings showed that exposure to biomass cooking fuels during pregnancy was associated with an increased risk of LBW adjusted odds ratio (aOR) 2.74 (95% CI 1.08–6.96) and SGA (aOR: 1.87, 95% CI 1.03–3.41) compared with the use of clean energy. The risk of LBW was highest for traditional biomass stoves compared to improved biomass stoves (aOR: 3.23, 95% 1.17–8.89) and biomass use in kitchens without a chimney compared to kitchens with a chimney (aOR: 4.63, 95% 1.54–13.93). Similar trends were observed for SGA. Full article

In this paper, we design algorithms for indoor activity recognition and 3D thermal model generation using thermal images, RGB images, captured from external sensors, and the internet of things setup. Indoor activity recognition deals with two sub-problems: Human activity and household activity recognition. Household activity recognition includes the recognition of electrical appliances and their heat radiation with the help of thermal images. A FLIR ONE PRO camera is used to capture RGB-thermal image pairs for a scene. Duration and pattern of activities are also determined using an iterative algorithm, to explore kitchen safety situations. For more accurate monitoring of hazardous events such as stove gas leakage, a 3D reconstruction approach is proposed to determine the temperature of all points in the 3D space of a scene. The 3D thermal model is obtained using the stereo RGB and thermal images for a particular scene. Accurate results are observed for activity detection, and a significant improvement in the temperature estimation is recorded in the 3D thermal model compared to the 2D thermal image. Results from this research can find applications in home automation, heat automation in smart homes, and energy management in residential spaces. Full article