Search Results (169)

Access to clean cooking remains a major challenge in rural and off-grid areas where traditional fuels are costly, harmful, or scarce. Solar cooking offers a sustainable solution, but many existing systems suffer from fixed positioning and low efficiency. This study presents a low-cost, dual-axis solar tracking parabolic dish cooker designed for such regions, featuring adjustable pot holder height and portability for ease of use. The system uses an Arduino UNO, LDR sensors, and a DC gear motor to automate sun tracking, ensuring optimal alignment throughout the day. A 0.61 m parabolic dish with ≥97% reflective silver-coated mirrors concentrates sunlight to temperatures exceeding 300 °C. Performance tests in April, June, and November showed boiling times as low as 3.37 min in high-irradiance conditions (7.66 kWh/m²/day) and 6.63 min under lower-irradiance conditions (3.86 kWh/m²/day). Compared to fixed or single-axis systems, this design achieved higher thermal efficiency and reliability, even under partially cloudy skies. Built with locally available materials, the system offers an affordable, clean, and effective cooking solution that supports energy access, health, and sustainability in underserved communities. Full article

This study investigated the effects of the addition of Rosa rugosa fruit pomace and drying methods on the properties of pasta, such as culinary properties, color, texture, microstructure, phenolics, antioxidant capacity, and sensory properties. In laboratory conditions, the pasta was produced using low-extraction wheat flour with the addition of pomace at 0, 2, 4, 6, and 8% (g/100 g flour) and dried using either convective or microwave–vacuum drying. The incorporation of pomace into the pasta caused a notable reduction in lightness and increased redness and yellowness, as well as a decrease in pasta hardness and sensory acceptability. The RFP addition also increased the polyphenol content and antioxidant potential. The microwave–vacuum drying resulted in pasta with shorter cooking times, lower cooking loss, and higher total phenolic content and antioxidant activity compared to convective drying. Although the drying method did not markedly affect sensory attributes, ultrastructural analysis revealed that samples subjected to convective drying had a more compact structure, while microwave–vacuum dried pasta exhibited larger pores and smaller starch granules. Total porosity was higher in microwave–vacuum dried pasta. Taking into account both the level of pomace enrichment and the drying technique, the most optimal outcomes were achieved when microwave–vacuum drying was applied and the pomace addition did not exceed 4%. Full article

Vibrio parahaemolyticus is the leading cause of bacterial diarrhea in humans from shellfish consumption. In Thailand, blood clam is a popular shellfish, but homemade cooking often results in insufficient heating. Therefore, consumers may suffer from food poisoning due to Vibrio infection. This study aimed to determine the effect of chitooligosaccharide conjugated with epigallocatechin gallate (COS-EGCG) at different concentrations (200 and 400 ppm) combined with high-voltage atmospheric cold plasma (HVACP) on inhibiting V. parahaemolyticus in vitro and in challenged blood clam meat. Firstly, HVACP conditions were optimized for gas composition and treatment time (20 and 60 s); a 70% Ar and 30% O₂ gas mixture resulted in the highest ozone formation and a treatment time of 60 s was used for further study. COS-EGCG conjugate at 400 ppm with HVACP (ACP-CE400) completely killed V. parahaemolyticus after incubation at 37 °C for 6 h. Furthermore, an antibacterial ability of ACP-CE400 treatment against bacterial cells was advocated due to the increased cell membrane damage, permeability, and leakage of proteins and nucleic acids. Scanning electron microscopy (SEM) showed cell elongation and pore formation, while confocal microscopy revealed disrupted biofilm formation. Additionally, the shelf life of challenged blood clam meat treated with ACP-CE400 was extended to nine days. SEM analysis revealed damaged bacterial cells on the meat surface after ACP-CE400 treatment, indicating the antibacterial activity of the combined treatment. Thus, HVACP combined with COS-EGCG conjugate, especially at a highest concentration (400 ppm), effectively inhibited microbial growth and extended the shelf life of contaminated blood clam meat. Full article

This study is an effort to optimize the thermal properties of refined, bleached, and deodorized (RBD) oil by incorporating bionanoparticles. This study investigates the impact on thermal conductivity and thermal diffusivity by incorporating chitosan nanoparticles (CS-NPs) at different temperatures with varying weight fractions of NPs. To the best of our knowledge, these synthesized CS-NPs from oyster mushrooms (Pleurotus ostreatus) and commercial marine-sourced CS-NPs are used for the first time to prepare nanofluids. These nanofluids offer high potential for industrial applications due to their biodegradability, biocompatibility, and nontoxicity. Fungal-sourced chitosan is a vegan-friendly alternative and does not contain allergic compounds, such as marine-sourced chitosan. The CS-NPs were synthesized using a chemical and mechanical treatment process at three different amplitudes, and CS-NPs at amplitude 80 were selected to prepare the nanofluid. Chitin, chitosan, and CS-NPs were characterized by the FTIR-ATR method, while the size and morphology of the CNs were analyzed by SEM. Thermal conductivity and thermal diffusivity of nanofluids and base fluid were measured using a multifunctional thermal conductivity meter (Flucon LAMBDA thermal conductivity meter) by ASTM D7896-19 within the temperature range 40–160 °C with step size 20. The thermal conductivity values were compared between commercial CS-NPs and synthesized CS-NPs treated with RBD palm olein with different weight percentages (0.01, 0.05, and 0.1 wt.%). It was confirmed that the thermal properties were enhanced in both kinds of nanoparticles added to RBD palm olein, and higher enhancement was observed in fungal-sourced CS-NPs treated with RBD palm olein. Maximum enhancement of thermal conductivity of commercial and synthesized CS-NPs treated with RBD palm olein were 4.28% and 7.33%, respectively, at 0.05 wt.%. Enhanced thermal conductivity of RBD palm olein by the addition of CS-NPs facilitates more effective heat transfer, resulting in quicker and more consistent cooking and other potential heat transfer applications. Full article

This study explores the multifaceted aspects of sushi rice preparation, including the washing, soaking, and cooking processes and their impact on the texture, microbial, colour, and sensory properties of rice. Selenio rice, a premium short-grain rice of the Japonica variety, was analyzed for variations in amylose content and viscosity profiles. The study highlights how the rice’s compositional characteristics, particularly the amylose-to-amylopectin ratio, influence gelatinisation and cooling behaviour. The study examined washing duration, water-to-rice ratios, soaking times, and seasoning effects on product quality. The results demonstrated that washing rice for 230 s was optimal for the nigiri-forming process, while extending soaking beyond 3 min provided no additional water absorption benefits. Water temperature during soaking (10–50 °C) had minimal impact on water absorption. The addition of a vinegar mix reduced the pH to below 4.5, improving shelf life and sensory properties. During storage, textural profile analysis revealed that hardness and chewiness increased while adhesiveness decreased across all samples, with lower water-to-rice ratios resulting in firmer rice that maintained structural integrity better during storage. Sensory evaluation showed declining scores for odour, taste, texture, and overall acceptability over the 10-day storage period, though colour and appearance were less affected. Microbial loads remained relatively low across all samples during storage, and rice colour showed minimal changes over time. These findings contribute significantly to optimizing sushi rice production processes, ensuring consistent quality and desirable textural attributes throughout storage while advancing the broader fields of rice research and culinary science. Full article

With the global emphasis on sustainable growth and development, the depletion of natural energy reserves due to reliance on fossil fuels and non-renewable sources remains a critical concern. Despite strides in transitioning to electrical mobility, rural and agricultural communities depend heavily on liquefied petroleum gas and firewood for cooking, lacking viable, sustainable alternatives. This study focuses on community-led efforts to advance biogas adoption, providing an eco-friendly and reliable energy alternative for rural and farming households. By designing and developing balloon-type anaerobic biodigesters, this initiative provides a robust, cost-effective, and scalable method to convert farm waste into biogas for household cooking. This approach reduces reliance on traditional fuels, mitigating deforestation and improving air quality, and generates organic biofertilizer as a byproduct, enhancing agricultural productivity through organic farming. The study focuses on optimizing critical parameters, including the input feed rate, gas production patterns, holding time, biodigester health, gas quality, and liquid manure yield. Statistical tools, such as descriptive analysis, regression analysis, and ANOVA, were employed to validate and predict biogas output data based on experimental and industrial-scale data. Artificial neural networks (ANNs) were also utilized to model and predict outputs, inspired by the information processing mechanisms of biological neural systems. A comprehensive database was developed from experimental and literary data to enhance model accuracy. The results demonstrate significant improvements in cooking practices, health outcomes, economic stability, and solid waste management among beneficiaries. The integration of statistical analysis and ANN modeling validated the biodigester system’s effectiveness and scalability. This research highlights the potential to harness renewable energy to address socio-economic challenges in rural areas, paving the way for a sustainable, equitable future by fostering environmentally conscious practices, clean energy access, and enhanced agricultural productivity. Full article

Asymmetric double-suction centrifugal fans are commonly employed in home kitchens to remove cooking pollutants, and their performance is critical to maintaining a healthy indoor environment. However, inlet condition variations significantly influence the aerodynamic efficiency and noise levels. This study utilizes a combination of performance testing and a large eddy simulation to analyze the impact of different inlet conditions on the performance curve, impeller outlet pressure pulsation, unsteady flow structures, and sound quality of an asymmetric double-suction centrifugal fan. A non-uniform air distribution at the inlet is proposed to enhance the fan’s aerodynamic and noise characteristics. The findings reveal that when the inlet area is reduced to less than 70% of its fully open state, the aerodynamic performance declines with decreasing intake area. The amplitude of the superimposed blade-passing frequency is minimized when only the left inlet is open; the pressure coefficient’s fluctuation amplitude in the time domain reaches 0.4, with sharpness peaking at 3.1. In the optimized design, the maximum deviation in total pressure efficiency is limited to 1.96%, with loudness reduced by four sones and improved sharpness and roughness. These results provide valuable insights into the design and noise reduction of asymmetric double-suction squirrel-cage fans. Full article

The transesterification process for biodiesel production is constrained by high thermal input, prolonged residence time, and intensive mechanical agitation. This study investigates process intensification via hydrodynamic cavitation using a custom-built Shockwave Power Reactor (SPR), enabling continuous biodiesel synthesis from soybean and used cooking oils. A statistically designed experimental matrix was applied to evaluate the reactor’s transient–stable thermal regime and the influence of operational parameters: rotor speed (1700–3415 rpm), volumetric flow rate (60–105 mL/min), methanol-to-oil molar ratio (6:1 to 12:1), and alkali catalyst type (NaOH or KOH). For benchmarking, conventional alkaline transesterification was optimized. The FAME yields from the SPR system exceeded 96.5% and complied with EN14103 standards. Specific energy analysis showed that cavitation-enhanced transesterification reduced energy consumption and peak temperature compared to traditional methods. The SPR’s capacity to induce high shear and localized turbulence under controlled cavitation offers a promising pathway for low-energy, scalable biodiesel production. Full article

The Maillard reaction is a complex chemical reaction that occurs between nucleophilic groups, such as thiolates or amino groups primarily from amino acids, peptides, proteins, and carbonyl groups, particularly from reducing sugars. The pH value of the medium is a key parameter controlling the kinetics of the Maillard reaction, as it influences the concentration of nucleophilic groups. Other specific conditions of reaction medium such as temperature, reaction time (or residence time in a process), and water activity also significantly influence the Maillard reaction. Understanding the impact of these parameters is essential for optimizing the Maillard reaction to enhance sensory attributes, nutritional qualities, and product stability during the storage and distribution of the final products. The Maillard reaction is responsible for the formation of desirable sensory qualities such as flavor, aroma, color, and texture in cooked and thermally processed foods, in addition to the improvement of nutritional value and shelf life of foods. In contrast, there are limitations in its industrial applications, as it can also generate harmful compounds such as acrylamide, N(6)-carboxymethyllysine, furans, and heterocyclic amines, as well as undesired changes in the nutritional value of the food. This review provides an overview of the Maillard reaction’s mechanism, influencing parameters, pros and cons, as well as some food industrial applications. Full article

In this study, the effects of chicken breast meat samples cooked in the oven at different temperatures (180, 200, and 220 °C) and times (16, 24, and 32 min) on various quality parameters, lipid oxidation, free amino acid profile, and mineral contents were investigated. Chicken breast samples were also analyzed in terms of several qualitative properties (pH, TBARS, cooking loss, lightness, redness, and yellowness). Both cooking temperature and cooking time affected the qualitative properties. It was determined that the mineral contents of the samples were affected by cooking time and temperature. The mineral content of the samples varied between 1.47 mg kg⁻¹ and 1700.46 mg kg⁻¹. In addition, the analysis of mineral content revealed that the order of mineral abundance in chicken samples was K > Na > Ca > Mg > Zn > Cu. In terms of free amino acid profile, it was determined that essential amino acids methionine (70.71–156.67 mg 100 g⁻¹) and phenylalanine (29.41–44.41 mg 100 g⁻¹), and non-essential amino acids alanine (66.29–141.11 mg 100 g⁻¹), glutamate (76.64–104.39 mg 100 g⁻¹), and glycine (35.03–56.18 mg 100 g⁻¹) contents were the highest. It was determined that the free amino acid content of the samples varied between 1.71 and 156.67 mg 100 g⁻¹. In addition, it was found that the pH, TBARS, cooking loss, lightness, redness, and yellowness parameters were significantly affected (p < 0.01). Consequently, it was found that the cooking temperature and duration significantly influenced the nutritional composition of chicken breast meat. Cooking at 180 °C for 16 min was identified as the optimal condition for minimizing lipid oxidation and maximizing mineral content. Full article

Rice (Oryza sativa L.) is essential for global food security and sustains billions worldwide, emphasizing the need to improve production and quality. One key challenge in rice breeding is the inheritance and environmental sensitivity of amylose content, a starch component that influences the texture, water absorption, and firmness after cooking, which are crucial for market acceptance. While international markets prefer low-amylose varieties for their softness, intermediate- and high-amylose varieties are favored in Latin America for their firmness. The objective of this study was to develop a molecular quality assessment methodology that, combined with morphological and culinary evaluations, helps in the selection of rice varieties during the breeding process. First, ten Ecuadorian rice materials were evaluated for milling and culinary quality characteristics, revealing significant grain size, sterility, milling yield, cooking time, and texture variations. Amylose content (AC) is genetically regulated by the waxy gene and its allelic variants, affecting granule-bound starch synthase (GBSS) enzyme expression. Secondly, to classify rice varieties molecularly based on AC, the testing ten genotypes plus nine control varieties were analyzed using microsatellite (SSR) markers. The waxy molecular marker, combined with metaphor agarose gel electrophoresis (MAGE), proved effective for early-stage AC analysis, reducing variety selection costs and improving breeding efficiency. Additionally, a restriction enzyme protocol assay facilitated variety differentiation by selectively cleaving the waxy gene sequence at a specific single-nucleotide polymorphism (SNP) site, allowing for precise AC genetic classification. By integrating molecular techniques with traditional assessments, this study reveals that using marker-assisted selection in breeding programs, as well as supporting the identification and development of high-quality local rice varieties to meet market demands, improves production efficiency and optimizes the assessment of developing varieties under diverse environmental conditions. Full article

Optimal sous-vide and multiphase cooking strategies remain underexplored despite their potential to improve the tenderness and juiciness of chicken breast. This study aimed to optimize sous-vide cooking conditions (Experiment I) and evaluate the effects of stepwise sous-vide cooking on the quality attributes (Experiment II). In Experiment I, a two-factor, three-level central composite design was employed to optimize the temperature (50, 60, and 70 °C) and time (3, 4.5, and 6 h) using response surface methodology. The optimal condition (55 °C for 3 h) significantly reduced cooking loss (11.47%) and shear force (11.84 N). In Experiment II, five cooking conditions were compared: conventional control (75 °C/30 min), sous-vide control (55 °C/180 min), and three stepwise methods (Stepwise I, 45 °C/180 min + 55 °C/180 min; Stepwise II, 55 °C/180 min + 75 °C/8.5 min; and Stepwise III, 55 °C/180 min + 95 °C/3 min). Stepwise II and III increased cooking loss (16.4% and 20.5%, respectively) and reduced moisture (p < 0.05), but Stepwise II significantly decreased shear force (12.50 N), retaining moisture comparable to conventional control (17.35 N). Stepwise sous-vide cooking, particularly Stepwise II, appears promising for enhancing tenderness without causing excessive water loss. Further research should evaluate the sensory properties and microbiological safety for potential practical applications. Full article

As a culturally iconic Chinese delicacy, pufferfish lacks systematic research on thermal processing optimization and pre-cooked meal development, limiting its industrial standardization and quality preservation. This study aimed to bridge this gap by evaluating steaming effects on Takifugu flavidus quality. This study systematically evaluated its physicochemical properties and flavor profiles under different steaming durations by determining the water loss rate, mass loss rate, water distribution status, textural properties, color, and free amino acid content using an electronic nose, electronic tongue, and headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS). The results indicated that the core temperature of the fish meat reached 70 °C after 9 min of steaming. With higher steaming time, its mass loss rate and water loss rate generally increased, though the water loss rate temporarily decreased at 10 min. The mass loss rate stabilized after 12.5 min. The hardness and chewiness of the fish meat increased significantly when steamed for 12.5 min or longer. After 5 min of steaming, the brightness value and yellow-blue value of the fish meat significantly increased, whereas the red-green value significantly decreased. The total free amino acid content showed a fluctuating upward trend and electronic tongue analysis revealed an increase in umami and richness after steaming. Electronic nose and HS-GC-IMS analyses demonstrated that the variety and content of volatile flavor compounds significantly increased with prolonged steaming. Sensory evaluation showed that the 10 min steaming group exhibited better texture and color, while the 15 min steaming group had the best odor. Therefore, the optimal steaming time for T. flavidus was determined to be 10–15 min. For home cooking, a 15 min steaming process achieves the peak abundance of flavor compounds and the highest sensory evaluation score. For the industrial production of pre-cooked meals, a 10 min steaming process can meet the doneness requirements while maintaining suitable textural properties and color stability. The findings of this study not only advance the scientific understanding of thermal processing effects on pufferfish quality attributes, but also establish a critical technological foundation for developing standardized industrial processing protocols and high-quality pre-prepared pufferfish products. Full article

The objective of this research was to evaluate the physicochemical quality, bioactive compound content, and antioxidant capacity of pasta made with durum wheat semolina and partial substitutions of parota flour (Enterolobium cyclocarpum). Fettuccine pasta formulations were prepared with different percentages of parota flour (0%, 10%, 30%, and 50%). The methodologies included proximate chemical composition analysis, dietary fiber determination, total phenolic content, antioxidant capacity (ABTS assay), and reducing power, as well as cooking quality tests and color analysis. The results showed that the incorporation of parota flour significantly increased protein content (up to 22.06 g/100 g), total dietary fiber (up to 22.1 g/100 g), and total phenolic compounds (up to 23.35 mg/100 g). Additionally, higher antioxidant capacity and reducing power were observed in the pastas with higher parota flour content. In terms of cooking quality, the parota flour-enriched pastas exhibited reduced cooking time and higher cooking loss, but lower water absorption and weight of cooked pasta. The values for cooking loss and water absorption in cooked pasta suggest the need to optimize formulations in order to improve pasta quality. Color analysis revealed more reddish and yellowish tones with greater saturation. Parota flour enhances the nutritional and functional profile of the pasta, providing a healthier and more visually appealing product. These pastas enriched with parota flour show promise as functional foods by contributing to a balanced diet and encouraging the use of regional, sustainable ingredients. Full article

Many scholars have studied Tricholoma matsutake soup, but there are relatively few studies exploring the aroma changes during its cooking process using different detection methods. The aroma of T. matsutake soup was analyzed and compared using electronic nose (E-nose) analysis, headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS), and headspace-solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). A significant effect of cooking time on the overall aroma profile of T. matsutake soup was identified through E-nose analysis. By HS-GC-IMS and HS-SPME-GC-MS analysis, 51 volatile aroma compounds were detected, with alcohols and aldehydes identified as the main aroma substances. Based on the relative odor activity value (ROAV) and multivariate statistical analysis, 1-octen-3-ol, 1-octanol, methyl cinnamate, and 2-pentyl furan were determined to be the key aroma compounds in the cooking process. We observed that shorter cooking time preserved the mushroom aroma of T. matsutake soup most effectively. These findings can be utilized for the industrial production of T. matsutake soup and for optimization of its key aroma components. Full article