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Trangia AB is a company located in Trångsviken, Sweden. They produce outdoor cooking equipment. Trangia have a large amount of users around Scandinavia and Germany but also a significant amount in Japan. The two main ways of preparing food in the Trangia cooking products is to either use their Stove 25, Stove 27 or to prepare food directly into their food-box called the Mess Tin. With an increase in production and expansion, some new projects are being introduced. The mission of this project is to, by appliance of a Design Thinking process, develop a set of cooking utensils for Trangia AB. The utensils should have user friendly, practical, functional and safe aspects and to be suitable for their markets. There are an abundance of cooking utensils on the market, but few that fit inside the Trangia Stove kitchens. The process of developing the kit followed a five step Design Thinking process with an implementation of Human Centered design. The two first stages, benchmarking the usage of stove kitchens and talking to real users was central. The later part of the project consisted of multiple iterations between the steps ideate, prototype and test on different levels. Two concepts that fit the mission is presented as the result, a kit of two utensils (The Kit) and one tool with allround performance (Ultimate tool). The ultimate tool is unique in the sense that it is a fusion between a spoon, ladle and a turner. The kit and the ultimate tool is sturdy and able to be stored within the Trangia Stoves and the Mess Tins. Trangia AB är ett företag beläget i Trångsviken, Sverige som producerar matlagningsutrustning för utomhusbruk. Trangia når en stor målgrupp runt om i Skandinavien och Tyskland men också en betydelsefull del i Japan. De två främsta sätten att laga mat i Trangias produkter är att laga mat på deras stormkök Stove eller att laga mat direkt i deras matdosor, Mess Tin. I takt med en ökning i produktion och expandering så introduceras nya projekt. Målet med detta projekt är att genom applicering av en designprocess, ta fram och utveckla ett kit med matlagningsredskap för Trangia AB. Produktlösningen skall vara användarvänlig, praktiska, funktionella och samt anpassad för Trangias marknader. Det finns idag många matlagningsredskap på marknaden, men det finns inte många som ryms att packa ner i Trangias stormkök. Processen att utveckla produkterna följer en Design Thinking process i fem faser med en implementering av människocentrerad design. Under de första två faserna applicerades metoder med fokus på att göra användarundersökningar samt att faktiskt tala med användare. De senare delarna av projektet bestod av flertalet iterationer mellan idégenerering, prototypande och testande på olika nivåer. Två koncept som passar målbilden presenteras som resultat, ett kit (The Kit) av två redskap och ett universellt verktyg kallat Ultimate tool. Ultimate tool är unikt i aspekten att det är en blandning av en sked, en slev och en stekspade. Både The kit och Ultimate tool är tåliga och ryms att paketera i Trangias stormkök och matdosor

Approximately 3 billion individuals rely on solid fuels for cooking globally. For a large portion of these – an estimated 533 million – cooking is outdoors, where emissions from cookstoves pose a health risk to both cooks and other household and village members. Models that estimate emissions rates from stoves in indoor environments that would meet WHO air quality guidelines (AQG), explicitly don't account for outdoor cooking. The objectives of this paper are to link health based exposure guidelines with emissions from outdoor cookstoves, using a Monte Carlo simulation of cooking times from Haryana India coupled with inverse Gaussian dispersion models. Mean emission rates for outdoor cooking that would result in incremental increases in personal exposure equivalent to the WHO AQG during a 24-h period were 126 ± 13 mg/min for cooking while squatting and 99 ± 10 mg/min while standing. Emission rates modeled for outdoor cooking are substantially higher than emission rates for indoor cooking to meet AQG, because the models estimate impact of emissions on personal exposure concentrations rather than microenvironment concentrations, and because the smoke disperses more readily outdoors compared to indoor environments. As a result, many more stoves including the best performing solid-fuel biomass stoves would meet AQG when cooking outdoors, but may also result in substantial localized neighborhood pollution depending on housing density. Inclusion of the neighborhood impact of pollution should be addressed more formally both in guidelines on emissions rates from stoves that would be protective of health, and also in wider health impact evaluation efforts and burden of disease estimates. Emissions guidelines should better represent the different contexts in which stoves are being used, especially because in these contexts the best performing solid fuel stoves have the potential to provide significant benefits.

This paper mainly focuses on the design of solar concentric parabolic cooker with proper arrangement of phase change material (PCM) heat storage system. The receiver is a hollow concentric cylinder with inner and outer radii being 0.09 m and 0.1 m, respectively. The thickness or the gap between the two layers of the receiver is 0.01 m and is filled with heat transfer oil. The outer layer of the receiver is surrounded by the vertical cylindrical PCM tubes of diameter 0.025 m. The three modes of heat transfer, radiation, convection, and conduction, are explained and analyzed by heat transfer network. The schematic view of the receiver is shown with the help of sketchup software. The performance parameters, heat loss factor, optical efficiency factor, cooking power of the solar cooker, were calculated with and without PCM in the receiver. 7.74 W m−2 and 2.46 W m−2 are the heat loss factors, and 0.098 and 0.22 are the optical efficiency factors of the solar cooker without and with PCM presented in the receiver. The optical efficiency factor of the solar cooker with PCM receiver is two times more than that receiver without PCM. The cooking power of the solar cooker with PCM receiver is 125.3 W which is 65.6 W more than that of the cooking power without PCM receiver. From these results, it can be concluded that the design of PCM solar cooking system can expand the applicability of solar cookers as a compatible cooking solution for cooking applications instead of using fossil fuel based cooking systems.

Smoke from cooking in the kitchen is one of the world's leading causes of premature child death, claiming the lives of 500,000 children under five annually. This study analyses the role of outdoor cooking and the prevalence of respiratory diseases among children under five years by means of probit regressions using information from 41 surveys conducted in 30 developing countries from Asia, Africa and Latin America. I find that outdoor cooking reduces respiratory diseases among young children aged 0-4 by around 9 percent, an effect that reaches 13 percent among children aged 0-1. The results suggest that simple behavioral interventions, such as promoting outdoor cooking, can have a substantial impact on health hazards. Jährlich sterben ungefähr 500.000 Kinder im Alter von 0 bis 4 Jahren an den Folgen häuslicher Rauchpartikel, die beim Kochen mit Biomasse entstehen. Die vorliegende Studie nutzt Informationen aus 30 Ländern und dem Auftreten von Lungenatemwegserkrankungen bei Kindern unter 5 Jahren. Mit Hilfe einer Probit Regression wird gezeigt, dass eine Kochstelle außerhalb des Hauses das Auftreten von Lungenatemwegserkrankungen bei Kindern im Alter von 0 bis 4 um 9 Prozent reduziert und bei Kindern im Alter von 0-1 um 13 Prozent. Diese Ergebnisse lassen vermuten, dass einfache Verhaltensänderungen, wie zum Beispiel das Fördern von Kochstellen außerhalb des Hauses, einen wichtigen Einfluss auf gesundheitliche Risiken haben.

More than 3 billion people use wood fuels for their daily cooking needs, with detrimental health implications related to smoke emissions. Global initiatives to disseminate clean cooking stoves emphasize technologies that are either expensive, such as electricity and gasifier stoves, or for which supply chains hardly reach rural areas, such as LPG. This emphasis neglects that many households in the developing world cook outdoors. Our calculations demonstrate that for such households, already the use of less expensive biomass cooking stoves can substantially reduce smoke exposure. The costeffectiveness of clean cooking policies can thus be improved by taking cooking location and ventilation into account.

We have seen increasing numbers of children who present with serious burns related to camping and outdoor cooking, prompting this 5-year review. Of 34 children (21 boys and 13 girls), with an average age of 5.2 years (4 months to 17 years) and average burn size of 15% (1% to 98%) cared for (4 as outpatients and 30 as inpatients), there was one fatality (3%). Mechanisms of injury included falling into free pits, throwing flammables into grills or pits, placing hands on hot objects in or near a fire, walking or falling into hot embers from an extinguished fire, spills from insect repellant candies, tent fires, burning of paper eating utensils, and cooking scalds. We have initiated a directed prevention program with the regional state park systems.

DEBAT: Ny forskning peger i retning af, at skolemåltider er en kilde til læring. Det mener en forskningsgruppe, der argumenterer for en helhedsorienteret tilgang, der fremmer både sund mad og læring i skolen.

Presents guidelines for the 4-H chicken barbeque contest Revised

Presents information on cooking outdoors, including starting campfires, utensils, and safety measures.

Reprint

In Zambia, the proportion of individuals using unclean fuels is increasing, despite the downward global trend exhibited by most other countries. While previous studies including Zambia have analyzed the link between household air pollution and under-five mortality in sub-Saharan Africa, there is a severe lack of in-depth analysis of the effects of unclean fuel on several outcome variables. This study utilizes data from the 2018 Demographic and Health Survey of Zambia to elucidate how socioeconomic factors influence several health indicators. Five indicators were chosen for analysis using logistic regression: “low birthweight,” “ever had a terminated pregnancy,” “ever had a cough in the last two weeks,” ”anemia level,” and “ever told by a doctor or health worker that have raised blood pressure or hypertension. Of the socioeconomic factors tested, individuals were significantly more likely to be anemic when belonging to households in the poorest wealth quintile (when compared to the median), households with a female head, or if their gender was male. Early pregnancy termination was significantly linked to outdoor cooking, smoking within the household, and wealth quintile. High blood pressure was significantly linked with unclean fuel use, outdoor cooking, wealth quintile, and urban-rural divide. This study provides a preliminary analysis of the effects of several socioeconomic factors on the outcome variables of interest. These results provide a preliminary basis for investigations into the health of households in Zambia.

BACKGROUND: Smoke from solid biomass cooking is often stated to reduce household mosquito levels and, therefore, malarial transmission. However, household air pollution (HAP) from solid biomass cooking is estimated to be responsible for 1.67 times more deaths in children aged under 5 years compared to malaria globally. This cross-sectional study investigates the association between malaria and (i) cleaner fuel usage; (ii) wood compared to charcoal fuel; and, (iii) household cooking location, among children aged under 5 years in sub-Saharan Africa (SSA). METHODS: Population-based data was obtained from Demographic and Health Surveys (DHS) for 85,263 children within 17 malaria-endemic sub-Saharan countries who were who were tested for malaria with a malarial rapid diagnostic test (RDT) or microscopy. To assess the independent association between malarial diagnosis (positive, negative), fuel type and cooking location (outdoor, indoor, attached to house), multivariable logistic regression was used, controlling for individual, household and contextual confounding factors. RESULTS: Household use of solid biomass fuels and kerosene cooking fuels was associated with a 57% increase in the odds ratio of malarial infection after adjusting for confounding factors (RDT adjusted odds ratio (AOR):1.57 [1.30-1.91]; Microscopy AOR: 1.58 [1.23-2.04]) compared to cooking with cleaner fuels. A similar effect was observed when comparing wood to charcoal among solid biomass fuel users (RDT AOR: 1.77 [1.54-2.04]; Microscopy AOR: 1.21 [1.08-1.37]). Cooking in a separate building was associated with a 26% reduction in the odds of malarial infection (RDT AOR: 0.74 [0.66-0.83]; Microscopy AOR: 0.75 [0.67-0.84]) compared to indoor cooking; however no association was observed with outdoor cooking. Similar effects were observed within a sub-analysis of malarial mesoendemic areas only. CONCLUSION: Cleaner fuels and outdoor cooking practices associated with reduced smoke exposure were not observed to have an adverse effect upon malarial infection among children under 5 years in SSA. Further mixed-methods research will be required to further strengthen the evidence base concerning this risk paradigm and to support appropriate public health messaging in this context.

Background Smoke from solid biomass cooking is often stated to reduce household mosquito levels and, therefore, malarial transmission. However, household air pollution (HAP) from solid biomass cooking is estimated to be responsible for 1.67 times more deaths in children aged under 5 years compared to malaria globally. This cross-sectional study investigates the association between malaria and (i) cleaner fuel usage; (ii) wood compared to charcoal fuel; and, (iii) household cooking location, among children aged under 5 years in sub-Saharan Africa (SSA). Methods Population-based data was obtained from Demographic and Health Surveys (DHS) for 85,263 children within 17 malaria-endemic sub-Saharan countries who were who were tested for malaria with a malarial rapid diagnostic test (RDT) or microscopy. To assess the independent association between malarial diagnosis (positive, negative), fuel type and cooking location (outdoor, indoor, attached to house), multivariable logistic regression was used, controlling for individual, household and contextual confounding factors. Results Household use of solid biomass fuels and kerosene cooking fuels was associated with a 57% increase in the odds ratio of malarial infection after adjusting for confounding factors (RDT adjusted odds ratio (AOR):1.57 [1.30–1.91]; Microscopy AOR: 1.58 [1.23–2.04]) compared to cooking with cleaner fuels. A similar effect was observed when comparing wood to charcoal among solid biomass fuel users (RDT AOR: 1.77 [1.54–2.04]; Microscopy AOR: 1.21 [1.08–1.37]). Cooking in a separate building was associated with a 26% reduction in the odds of malarial infection (RDT AOR: 0.74 [0.66–0.83]; Microscopy AOR: 0.75 [0.67–0.84]) compared to indoor cooking; however no association was observed with outdoor cooking. Similar effects were observed within a sub-analysis of malarial mesoendemic areas only. Conclusion Cleaner fuels and outdoor cooking practices associated with reduced smoke exposure were not observed to have an adverse effect upon malarial infection among children under 5 years in SSA. Further mixed-methods research will be required to further strengthen the evidence base concerning this risk paradigm and to support appropriate public health messaging in this context.

The extreme heatwave and draught summer 2018 led to extensive fire bans in Sweden, limiting the outdoor cooking possibilities. All equipment with an open flame were forbidden to use. Unfortunately, the trend of increasing temperatures and under average rainfall seems to stay, and not only in Sweden. The demand for outdoor stoves without an open flame is therefore growing and the existing solutions on the market today are limited. The overall goal of the project was to develop a fire ban approved outdoor stove for the Swedish company Primus. With a long tradition of producing gas outdoor stoves, Primus could benefit from offering the customers an alternative way of cooking during the hot and dry summers. A comprehensive research was carried out covering the areas of outdoor cooking, fire safety and heating solutions. Firemen and fire engineers were contacted, for further insights, as well as administrative authorities and professors. Several concept ideas were developed covering different heating technologies. After an inclusive evaluation it was decided to proceed with a chemical stove solution with water activated quicklime heating bags. A new round of research and refinement started and experiments were performed to confirm and explore the topic of heating bags and heat transferring. User interaction, construction and materials were decided on and the product was designed to fit the brand Primus. The project resulted in Primus Trailbreak Heater, a flameless cooking system, that works as an accessory product for Primus Lunch Jugs. Mounted between the thermos jug and lid, a compact and fire safe cooking solution is created. The heater is prepared with water and a Primus Heating Bag, and activated once the user turns the whole thermos up-side down. An exothermic reaction generates heat, which is transferred to the thermos content. Trailbreak Heater can be used as a complement to gas stoves, solely during fire bans and to heat boost thermos content during a long day outdoors. It suits trekkers and hikers, during day trips as well as longer excursions. The heater can boil water for coffee and dried food or heat up a meal. The amount of heating bags decide the number of available heating cycles. Extremvärmen och torkan sommaren 2018 gav upphov till omfattande eldningsförbud i Sverige som begränsade möjligheterna till matlagning utomhus. All utrustning med någon typ av öppen låga blev förbjuden att användas. Trenden av ökande temperaturer och underskott av nederbörd ser ut att hålla i sig, och inte bara i Sverige. Efterfrågan av friluftskök utan öppen låga växer och utbudet av befintliga lösningar på marknaden idag är begränsat. Målet med projektet var att, för det svenska företaget Primus, utveckla ett friluftskök, godkänt att användas under eldningsförbud. Med en lång tradition av att utveckla gaskök, skulle Primus utvecklas av att kunna erbjuda sina kunder ett alternativt sätt att tillaga mat under torra och varma somrar. Som grund genomfördes en omfattande bakgrundsstudie kring friluftsmatlagning, brandsäkerhet och uppvärmning. Brandmän och brandingenjörer, så väl som myndigheter och professorer, kontaktades för vidare kunskap och insikter. Ett antal koncept utvecklades baserade på olika typer av uppvärmningsteknologier. Efter en grundlig utvärdering av koncepten beslutades det att gå vidare med en kemisk kökslösning med vattenaktiverade värmepåsar innehållande kalciumoxid. En ny omgång av efterforskning och experiment genomfördes för att bekräfta konceptidén och vidareutveckla värmeöverföringsegenskaperna och helhetslösningen. Användarflöde, konstruktion och material beslutades och produkten designades för att passa in i Primus sortiment av produkter. Projektet resulterade i Primus Trailbreak Heater, en uppvärmningslösning utan låga som köps som ett tillbehör till Primus mattermosar. Den skruvas på mellan termosen och locket, och skapar en kompakt och brandsäker kökslösning. Värmeenheten laddas med vatten och en värmepåse, och aktiveras när användaren vänder och placerar hela termosen upp och ner. Den exoterma reaktionen genererar värme som överförs till termosinnehållet. Trailbreak Heater kan fungera som ett komplement till ett gaskök, som enda kökslösning vid eldningsförbud och som underhållsvärme till en termos under en lång dags vandring. Den passar fritidsvandraren så väl som den mer prestationsinriktade, under dagsutflykter och längre turer. Värmeenheten kan koka vatten till kaffe och frystorkad mat, eller värma upp ett färdigt mål mat. Värmepåsarna är engångspåsar och bestämmer därmed antalet uppvärmningscykler.

Smoke from cooking in the kitchen is one of the world’s leading causes of premature child death, claiming the lives of 500,000 children under five annually. This study analyses the role of outdoor cooking and the prevalence of respiratory diseases among children under five years by means of probit regressions using information from 41 surveys conducted in 30 developing countries from Asia, Africa and Latin America. I find that outdoor cooking reduces respiratory diseases among young children aged 0-4 by around 9 percent, an effect that reaches 13 percent among children aged 0-1. The results suggest that simple behavioral interventions, such as promoting outdoor cooking, can have a substantial impact on health hazards.

BACKGROUND—Chronic bronchitis is an important public health problem worldwide. A study was undertaken to examine the association between exposure to air pollution from domestic biomass fuel combustion and chronic bronchitis in two rural Bolivian highland villages: a village in which cooking is done exclusively indoors and a village in which cooking is done primarily outdoors. Apart from this difference, the villages were virtually identical in terms of socioeconomic status, climate, altitude, access to health care, and other potential confounders. METHODS—Pollution exposure was assessed by combining information on concentrations of particulate matter of 20 years of age in both villages (n =241). RESULTS—Daily pollution exposure was significantly higher in the indoor cooking village (range for adults: 9840-15 120 µg-h/m3) than in the outdoor cooking village (range for adults: 5520-6240 µg-h/m3) for both seasons and for men and women. The overall prevalence of chronic bronchitis was 22% and 13% for the indoor and outdoor cooking villages, respectively. Logistic regression analysis, which excluded the few smokers present in the population, showed a 60% reduced risk of chronic bronchitis in the outdoor cooking village compared with the indoor cooking village (OR 0.4; 95% CI 0.2 to 0.8; p = 0.0102) after adjusting for age and sex. Individuals aged >40 years were 4.3 times more likely to have chronic bronchitis than the younger age group (OR = 4.3; 95% CI 2.0 to 9.3; p = 0.0002). There was no significant difference in the prevalence of chronic bronchitis in men and women. CONCLUSIONS—The results of this study suggest an association between chronic bronchitis and exposure to domestic biomass fuel combustion, but further large scale studies from other areas of the developing world are needed to confirm the association. Results from this and other studies will assist the development of culturally acceptable and feasible alternatives to the high exposure cooking stoves currently being used by most people worldwide.

PM10 concentrations were measured in two contrasting rural Bolivian villages that cook with biomass fuels. In one of the villages, cooking was done exclusively indoors, and in the other, it was done primarily outdoors. Concentrations in all potential microenvironments of exposure (i.e., home, kitchen, and outdoors) were measured for a total of 621 samples. Geometric mean kitchen PM10 concentrations were 1830 and 280 μg/m3, and geometric mean home concentrations were 280 and 440 μg/m3 for the indoor and outdoor cooking villages, respectively. An analysis of pollutant concentrations using generalized estimating equation techniques showed significant effects of village (indoor cooking vs outdoor cooking) (p = 0.0244), location (home, kitchen) (p < 0.0001), and interaction of village and location (p < 0.0001) on log-transformed PM10 concentrations. Pollutant concentrations and activity pattern data were used to estimate total exposure using the indirect method of exposure assessment. Daily exposure for women ...

A solar powered grill using wooden box cooker was successfully constructed with cheap and locally available material with efficiency from the various experiments that were carried out, the highest temperature gotten both on the ground floor and at the top of the roof was 72ºC both on the days with air temperature of 38ºC and 35ºC respectively. Efficiency was found to increase with decreasing temperature difference between collector temperature and ambient temperature. Increase in temperature does not necessarily lead to increase in efficiency. Efficiency decreased with decreasing solar radiation. Now a day non-renewable energy available less percentage, that’s why we have to use renewable energy i.e. solar energy, wind energy etc. Nothing is cheaper than free of cost .But solar energy is available in abundant amount in nature at free of cost so that we can use solar energy as option for non-renewable energy source. Hence to replace traditional cooking method by solar energy can be considered. Solar cooker is one of the best appliances to utilize solar energy for cooking. Solar cooking is a form of outdoor cooking and is often used in situation where minimum fuel consumption is important or the danger of accidental fire is high and the health and environmental consequences of alternative are severe.

BackgroundIndoor air pollutants (IAP) such as particulate matter (PM) and carbon monoxide (CO) are a leading cause of acute respiratory symptoms, and long-term health impacts such as respiratory diseases, heart diseases and cancers. In Uganda, literature on the effects of IAP on respiratory outcomes in informal settlements is limited. This study investigated the association of selected IAPs and cooking fuels with respiratory symptoms among children and adults.MethodsThis study was conducted among 284 households in an informal settlement in Uganda from April to May 2022. Information on indoor air conditions, fuel type and adults reported the respiratory symptoms of their children as well as their respiratory symptoms within the previous 30 days. Same-day concentrations of PM less than 2.5 μm (PM2.5) and less than 10 μm(PM10) in diameter were monitored from 9 am to 2 pm using Temptop M2000c 2nd edition particle sensor while CO was measured using a carbon monoxide meter. Robust Poisson regression was used to model the associations between indoor air conditions, fuel type and respiratory health outcomes.ResultsApproximately 94.7% of the households were using biomass fuels. Cough (66.2%), shortness of breath (33.5%) and phlegm (17.6%) were common respiratory symptoms in adults while in children, morning cough (80.0%), day or night cough (34.4%) and shortness of breath (26.5%) were reported. The median PM2.5, PM10 and CO levels were 49.5(IQR= 31.1, 86.2) µg/m3, 73.6(IQR= 47.3,130.5) µg/m3 and 7.7(IQR= 4.1,12.5) ppm respectively. Increase in humidity was associated with higher levels of PM2.5 (ß = 2.74, p =0.004) and PM10 (ß= 4.14, p =0.002) however temperature increases were associated with lower levels of PM2.5 (ß = -11.72, p =0.009) and PM10 (ß= -16.36, p =0.008) but higher CO levels (ß=2.24, p = 0.032). Use of less polluting fuels such as electricity and gas were associated with low levels of PM2.5 (ß= -31.36, 95%CI =-60.7 – -2.02) while home dampness (ß = 3.39, 95%CI =0.07 – 6.72) was associated with higher indoor CO levels. Dampness was associated with acute phlegm in adults (PR= 2.78, 95%CI =1.57 – 4.90) and outdoor cooking was found to be associated with lower shortness of breath risk (PR = 0.60,95%CI =0.40 – 0.91).ConclusionThe prevalence of respiratory problems among adults and children was high. Poor indoor air conditions were associated with respiratory symptoms in adults and children. Efforts should be made to protect adults and children from the adverse effects of indoor air pollution.

A solar cooker is an appliance that cooks food by heating it with solar energy. When health and sparing fuel use are top objectives, outdoor cooking that uses solar energy is widely used. In the current study, a box-type solar cooker that is lighter and more efficient and can be used to prepare food for a small family was created after an investigation of the standard solar cooker's cooking requirements. In an effort to create a lightweight, energy-efficient, and cost-effective solar cooker, efforts have been made to optimize a number of important factors, including the box geometries, cooker's heat storage, insulation, and reflector boosters. The proposed solar cooker is constructed with a reflector, an absorber plate coated with ceramic paint below, glass wool insulation, and an extremely lightweight Aluminum composite panel (ACP) shell. The curves for sensible heating and cooling are used as the basis for the study. The sensible heat loss is used to calculate the values of the total heat loss factor. The temperature change of each component of the cooker at stable and transitory conditions is predicted using the general energy balance of the cooker, which is obtained. The figures of merit F1 and F2 have been used to evaluate the performance. This cooker is predicted to be a lightweight, energy-efficient cooker based on experimental and theoretical findings., {"references":["Goswami, V, Harijan, H., Pargi, S., Pal, S.,C., Vaidya, H, Channiwala,S.(2016). Analysis, design and performance evaluation of a light weight, energy efficient solar cooker. International Conference on Energy, Environment and Economics, Edinburgh.","\"Rudra Solar Energy, 4 pot solar box cooker,\" [Online]. Available: https://5.imimg.com/data5/NJ/BI/MY-1198432/solar-cooker-4-pot-box-type.pdf.","Sukhatme, S. P., & Nayak, J. K. (2017). Solar energy. McGraw-Hill Education","Arunachala, U. C., & Kundapur, A. (2020). Cost-effective solar cookers: A global review. Solar Energy, 207, 903-916","Khatri, R., Goyal, R., & Sharma, R. K. (2021). Advances in the developments of solar cooker for sustainable development: a comprehensive review. Renewable and Sustainable Energy Reviews, 145, 111166.","\"The world bank,\" 19 5 2015. [Online]. Available: https://www.worldbank.org/en/news/feature/2015/05/19/unlocking-clean-cooking-and-heating-solutions-key-to-reaching-sustainable-energy-goals","Mani, A.. (1982). Handbook of solar radiation (Data for india). Quarterly Journal of the Royal Meteorological Society: 263–264, 1982.","Mani, A. (2008). Handbook of solar radiation data for India. Resonance-Journal of Science Education, 13(11), 1082-1086","Duffie, J. A., & Beckman, W. A. (2013). Solar engineering of thermal processes. John Wiley & Sons.","Channiwala, S. A., & Doshi, N. I. (1989). Heat loss coefficients for box-type solar cookers. Solar Energy, 42(6), 495-501"]}

Concentrations of black carbon (BC), organic carbon (OC), and total suspended particulate matter (TSP) were simultaneously assessed in urban, rural and residential areas in Jeddah city for one year from January to December 2017. It was aimed in the present study to provide information about the spatial and seasonal variability of these aerosol species in Jeddah, and insight into sources, processes and effects of meteorological conditions. To the best of our knowledge, this is the first study investigating the variability of carbonaceous aerosols (OC and BC) in Saudi Arabia. The average concentrations of OC, BC, and TSP varied spatially and temporally. The annual average concentrations of OC, BC, and TSP were 134.05, 7.16, and 569.41 μg m-3 and 34.32, 5.14, and 240.64 μg m-3 and 10.67, 4.39 and 101.31 μg m-3 in the urban, residential and rural areas, respectively. Moreover, there was a clear seasonal variation in the concentration of carbonaceous aerosols; the highest concentrations were recorded in February and September, while the lowest concentrations of OC were recorded during April, May and August in the urban, residential and rural sites, respectively. Nevertheless, the lowest concentrations of BC were recorded during March in the urban and residential sites and during November in the rural site. The relative concentrations of OC and BC to the TSP were relatively high, and they have a significant correlation with prevalent wind speed (-0.636, and -0.581 in the urban area), (-0.539 and -0.511 in the residential area), and (-0.508 and -0.501 in the rural area), respectively. The marked differences in the concentrations of BC and OC were reflected on OC/BC ratio, which is a good representative of different source types. This preliminary study showed that the potential local sources were emissions from traffic (fossil fuel), biomass burning, anthropogenic activities (e.g. car drifting and outdoor cooking), and industrial activities. The present study suggest the presence of highly inefficient combustion sources and highlight the need for the regulation of such emissions.

Innovative heat- and corrosion-resistant coating approaches, applicable in indirect-food-contact outdoor environments, have been developed. Two systems, a direct-to-metal single-layer, polysiloxane-based, oven-dried system and a bilayer, zinc phosphate active pigment-containing, ambient-cured system were developed to overcome the shortcomings of the traditional bilayer, zinc-rich primer-based heat-resistant surface-protective solutions for outdoor cooking equipment, such as barbecue grills. This case study aims to optimize the application conditions, measure and evaluate the impact of surface preparation and compare thermo-resistant and anticorrosive properties of different coating systems focusing on eco-efficiency. The anticorrosion efficiency of the coatings was characterized using salt-spray chamber corrosion tests and electrochemical impedance spectroscopy. The thermo-resistant character of the coatings was tested by cyclic and constant heat treatment, after which the physical integrity of the coatings was evaluated by optical microscopy. In the overall performance of the coatings, the roughening of the steel substrate surface and the thickness of the coatings were also considered as influential parameters. The study revealed that the newly developed coatings have superior anticorrosion performance to the usually applied Zn-rich coating. The Single-layered Coating has excellent corrosion resistance under certain conditions and has the advantage of fast layer application. The Bilayered Coating showed excellent heat- and corrosion-resistance properties even on a surface without sand-blasting.

Risk play, which is a form of children's play, is generally defined as a high level of physical activity as well as exciting forms of physical play that involve a risk of physical injury?' Risky play, which is primarily seen in outdoor environments such as playgrounds and natural areas, is a form of play that contributes to the overall development of children and helps them deal with challenges that can be encountered throughout their lives. Previous studies have highlighted that restricting children's access to risky outdoor play opportunities for safety concerns can negatively affect children's development. The type of playground that offers more risky play opportunities in a safe environment is adventure playground. Adventure playgrounds are commonly called informal playgrounds where children can play in a designated place under the supervision of playleaders, with an abundance of building and scrap materials, a set of tools and facilities, and materials necessary for feeding animals and outdoor cooking. The term adventure is used to describe a child's play experiences in the sense that adventure is in the child's mind while playing. Playgrounds are generally classified into three types: traditional, contemporary, and adventure playgrounds. When all these playground types are compared, it becomes apparent that adventure playgrounds are more effective in enhancing children's social, emotional, physical development, and creativity. The number of existing adventure playgrounds is lower than the number of other playgrounds. Adventure playgrounds do not yet exist in Turkey. The design of areas that support child development and respond to a child's developmental needs is one of the important issues of planning, architecture and landscape architecture. However, there are no studies available on the risky game and adventure playgrounds in the existing literature. The fact that parents perceive urban settings as potentially dangerous places where children can be harmed and that the increasing parental concerns about child safety restrict children's outdoor play in urban spaces, as well as influence children's participation in risky play and children's choices of play spaces. A semi-structured interview was employed to determine the parents' attitudes and opinions towards the risky play and adventure playground that provides a broad range of play opportunities. To this end, 12 parents who have children between the ages of 3 and 11 were interviewed. The results of the interviews conducted with the parents indicated that the parents did not have any idea about the concept of risky play and adventure playgrounds. However, all parents agreed on the lack of adventure playgrounds in Turkey and expressed their support fir the adventure playground. Even if the parents do not let their children participate in risky play, they reported that they would gladly allow their children to play in the adventure playground since they found it safe. The most important reason for this is the presence of a play leader (s) on the playing field. In addition, during the interviews, some parents mentioned the similarities between adventure playgrounds and the play areas where they played as kids. For this reason, they stated that adventure playgrounds can replace play areas such as streets or empty lands where their children are currently deprived of. Further, during the interviews, parents reported their concerns about their children who used traditional play equipment in different and sometimes potentially dangerous ways. Thus, it can be implied that when the playgrounds are not exciting and interesting enough for children, they engage in risk-taking behaviours to challenge themselves. In view of the findings of the study, it is clear that parents support the concept of adventure playgrounds. Adventure playgrounds can be effective in boosting children's socialisation, reconnecting with nature, especially in today's world in which access to the streets is restricted and open spaces are gradually decreasing, particularly in megacities. This study has limitations in that a certain generalisation cannot be made considering the number of interviewers. Yet, the results may provide insights into the parents perspective on children's risky play and adventure playgrounds. It is hoped that the study presented here will attract the attention of non-governmental organisations and local governments to encourage studies on adventure playgrounds and remove the obstacles to the implementation of adventure playgrounds.

Solid fuels are types of fuel that comprise coal, biomass, charcoal, wood, or straw and are used for cooking, heating, lighting, boiling water, and generating revenue at home. Globally, 3 billion of the world’s poorest people continue to rely on inefficient solid fuels, which produce health-damaging contaminants. In Ethiopia, more than 90% of households rely on wood as their primary source of energy. The actual and potential determinants of solid fuel use have not been fully identified, particularly at the national level in Ethiopia. Therefore, this study aimed to determine the magnitude of solid fuel use and its associated factors in Ethiopia. We used the Ethiopian Demographic and Health Survey (EDHS), which was conducted in 2016. The data was conducted using a 2-stage stratified cluster sampling approach. A total of 16 650 weighted samples were taken. Multilevel logistic regression models were fitted to identify factors associated with solid fuel use, and a cluster-level random intercept was introduced in the mixed model. An adjusted odds ratio with a 95% confidence level was reported to show the strength of the association and its significance. The goodness of fit of the model was checked using proportional change deviance (PCV). The magnitude of solid fuel use among households in Ethiopia was 94.03% (95% CI = 93.66, 94.37). Household heads completed in primary school (AOR, 3.09, 95% CI = 2.44, 3.91), outdoor cooking places (AOR, 4.13, 95% CI = 2.96, 5.76), and small peripheral regions (AOR, 14.44, 95% CI = 6.12, 34.04) were all significantly associated with solid fuel use. The intra-cluster correlation coefficient (ICC) showed that about 81% of the variations in the use of solid fuel were attributed to the difference at the 643 cluster level, but the remaining 19% were attributed to individual household factors. The PCV was 90%, which showed that the variation in solid fuel use among study households was explained by factors at both the individual and community levels. The deviation test of the fourth model had the lowest value (3528) and was chosen as the best-fitted model. Due to different influencing factors, the use of solid fuel is still high in Ethiopia. Promoting access to education and raising awareness toward solid fuel impact is very important.

In recent years there has been a strong increase in interest in the world of barbecues and outdoor cooking in high-income countries. Referring to FAO data, an exponential growth in imports of charcoal was observed in Europe and North America. Italy is one of the major European consumers and importers. On the market it is possible to find material with different characteristics and origins. However, analysis aimed at ascertaining the quality of the material are poorly performed. This research aimed to analyze the energy properties of charcoal commonly available on the Italian market. Twenty-four bags of charcoal and charcoal briquettes were analyzed. Eighteen samples represent the products most easily found on the market, in stores and on websites. In addition, six samples were supplied directly by the producer/importing company. The samples were grouped according to the continent of origin of the material (Europe, North-Central America and South America). Charcoal briquette samples were included together in a group. Referring to the ISO 17225-1 standard, the moisture content, ash content, heating value, volatile matter and fixed carbon were determined. Except for the moisture content, the results of the tests performed on all parameters show a strong variability both between different groups and within the same group. In detail, the European charcoal samples show characteristics more suitable for their use in barbecues. These have the highest values of fixed carbon and heating value and, at the same time, low values of ash and volatile matter. On the contrary, charcoal briquettes have less suitable characteristics for barbecue. The work also highlighted some gaps in the reference standard relating to laboratory analyses. To ensure careful control of the qualitative characteristics of the products on the market, it is necessary to promote the creation of a quality brand.

The need for portability and easy to handle devices has been felt by the trekkers and campers. In a country like Nepal, with tough geographical terrain and changing climates, a non burn cooking alternative is sought for outdoor cooking. Quicklime or Calcium Oxide (CaO) is commercially available in abundance. CaO releases 64 kJ of heat during slaking at Normal temperature and Pressure. Boiling of water, preparing tea, boiling egg, preparing omelet and preparing instant noodles were tested with an average of 32.7 % deviation from theoretical values without considering the manufacturing specification of 90 % purity. Calculating with the manufacturing specification, the error reduced to 27.3 %. Though cooking is correlated to the subjective preference of individuals, the highest cooking temperature was recorded 86.5 °C (boiling water), and the highest temperature of inner pot reached was 121.1 °C in that case. The highest temperature reached in each of cooking purposes were respectively as; boiling egg on water(75.6 °C), boiling egg without using water (11.2 °C), preparing tea(85.9 °C) and preparing instant noodles (68.3 °C). The quantity of cooing material resulted in higher efficiencies as evident by the factor that minimum deviation from theoretical calculation was seen during the cooking of noodles (17.5 %) and the maximum deviation was observed during preparation of boiled egg without using water or secondary pot (58.5 %). The device was not found financially feasible for household cooking and for cases where transportation cost incurred is high; the device was financially feasible (Rs. 14 as compared to above Rs. 400 and Rs. 250 of LPG based and kerosene based cooking respectively).

Solar cookers use clean and accessible solar energy to heat food. They provide a new choice for outdoor cooking for users. However, currently available solar cookers now have some weaknesses such as being too big to carry, low heating temperature and overlong cooking time. To overcome these problems, this paper designs a novel portable solar cooker using a curved Fresnel lens as the concentrator. This novel solar cooker can focus sunlight onto an evacuated tube collector to heat the food here. It has a high concentration ratio and allows tracking the sun in both zenith and azimuth angles manually, therefore it is possible to get higher cooking temperature and shorten the cooking time. In this paper, the structure and working principle of the device are introduced. The optical performance of the system is simulated by a software and the heat transfer model of the system is established and presented. Experimental studies have been carried out, and the variation of maximum temperature of the system during the day under no-load condition has been obtained. Moreover, to test the system performance, the theoretical maximum temperatures of the system with no-load condition under different irradiances have been calculated. Results indicate that when direct irradiance is I = 712 W/m2 the obtained highest average temperature of the system without load can reach at about 361 °C. Besides, the performance of the solar cooker has been tested on four kinds of 0.5 kg representative foods, namely, sweet potato, pork (all lean), yam and radish. Results show that cooking time of pork is the shortest (only 34 min), and radish is the longest (64 min). All cooked food reaches the edible standard.

Household smoke-exposure risk (SER) can be defined through the assessment of cooking fuels (smoke and no smoke-producing) and cooking places (indoor and outdoor) related information, which represent different levels of household air pollution. This study aimed to explore the prevalence and geographical variations in smoke-exposure risks (SERs) associated with indoor and outdoor cooking practices and use of smoke-producing and non-smoke-producing cooking fuels in Tanzania. We further investigated the social and spatial features associated with household SERs. We defined an indicator variable, the household SER, using country-level, cross-sectional data on cooking fuels and cooking places obtained from the 2015–2016 Tanzania Demographic and Health Survey and then estimated zone-level average SERs. We used an ordered logistic regression model to assess the social and spatial characteristics associated with household SER. We identified 76.4% of the 12,425 households that practiced indoor cooking using smoke-producing fuels as having a high SER. High-level SER was more prevalent in the Central, Southern highland, and Southwest highland zones. Overall, wealthier households, female-headed households, and households with higher education attainments were more likely to be categorized as households with very low SER. Meanwhile, households headed by older individuals and with larger family sizes were less likely to be in the very low SER category. The prevalence of high SER is a major public health concern in Tanzania. Improved cooking stoves and cleaner fuels should be adopted simultaneously to minimize the adverse effects associated with household SER.

Food habits and cooking methods are changing in recent decades. The recipes and cooking methods for most of the popular fast foods require ingredients to be cooked in an electric oven. The sale of the oven toaster griller type oven is surging in India. Revenue generated from the sale of cookers and ovens in India is the second highest globally. These numbers indicate the expected surge in electrical consumption because of ovens in India. The available solar cooking appliances come with their own set of merits and demerits. In this chapter, a conceptual electrical and solar hybrid cooking appliance has been introduced with a similar user interface and features available in a commercially available electric oven. The conceptualized oven also has a provision of outdoor cooking using solar thermal energy. The described control mechanism and design not only shows the simplicity of the appliance, but also points out how it can replace both electric ovens and solar cooking appliances. In hybrid mode, the smart switching mechanism minimizes the electrical energy requirements by utilizing the solar energy at the maximum available extend. This hybrid mode also saves a lot of cooking time compared to solar mode. The experimental results suggest energy saving of approximately 51% and much lesser cooking time as compared to electric ovens and solar cooking appliances, respectively, when operating in hybrid mode.

Household air pollution (HAP) from cooking on biomass fuel presents significant health, environmental and socioeconomic consequences worldwide. However, there is a lack of understanding of the factors influencing cooking behaviours that affect HAP exposure in Rwanda (e.g., cooking location, removing children from the cooking area). Sixteen qualitative in-depth interviews were undertaken with women living in an underprivileged neighbourhood in Kigali, Rwanda. Deductive thematic analysis was carried out using the Behaviour Change Wheel (Capability—ability to engage with chosen activity, Opportunity—factors which are beyond the individual’s control and Motivation—brain processes which direct behaviour: COM-B) to determine the thoughts and perceptions around cooking location and removing children from the cooking area. Facilitators and barriers were subsequently identified within the COM-B framework for the following HAP mitigation interventions: outdoor cooking, removing children from the cooking area and Liquid Petroleum Gas (LPG) use. Of the 16 interviewed, 12 cooked outdoors (75%), two (12.5%) cooked indoors (in the main home) and two (12.5%) in a separate kitchen. Despite the majority cooking outdoors, this was reported not to be a favourable cooking location. Levels of awareness of HAP sources and knowledge of the health effects of air pollution were observed to be limited, reducing women’s capability to change, along with stated barriers of cost, housing constraints and safety. Factors out of the individuals’ control (opportunities) included weather, socio-economic and educational factors. Preconceived beliefs, experiencing smoke reduction and the briefly described short-term health effects, directed motivation. Furthermore, participants identified a need for community-based education as a facilitator to changing their behaviour. Despite a high level of observed motivation towards reducing HAP exposure, many women lacked the capability and opportunity to change their behaviour. There are research and policy implications concerning development of community-based interventions which involved end-users and relevant stakeholders in the development process.

Background: Understanding area-specific knowledge, attitudes, practices and demographic risk factors towards malaria is becoming critical for designing appropriate awareness and control strategies. Methods: A cohort of respondents from 243 randomly selected households across 3 villages in eastern Tanzania was assessed using a standard questionnaire and direct observation.Results: Fifty-three percent of respondents cited Anopheles mosquitoes that were responsible for transmitting malaria, and 85% of those explicitly cited female Anopheles mosquitoes. The rest (47%) knew that malaria is transmitted by a mosquito but could not name it. Commonly cited mosquito breeding sites were water bodies (75%) and rubbish (24%). Majority (61%) knew that the under-fives were most vulnerable to malaria. ITNs were mostly (64%) cited as a means of malaria control. Commonly cited malaria mosquito entry routes were windows (46%), eave opening (10%) and opening on the walls (4%). Majority (70%) confirmed malaria at the health facility. The rest (30%) relied on symptoms. Majority (96%) preferred modern antimalarials. Seventy-nine percent of the respondents owned at least one ITN. Cooking was done predominantly (77%) outdoors, finished cooking and went to bed after 20:00h. Most (58%) respondents still attended night-time outdoor communal gatherings without malaria protection. Conclusions: The current study indicate that majority of participants were aware that Anopheles mosquitoes were responsible for transmitting malaria, they bred in water, under-five children were most vulnerable to malaria, and ITNs constituted the most deployed control measure. Most respondents preferred confirming malaria at the health facility and treatment with modern antimalarials. Yet, the rate of self-diagnosis and self-medication, as well as inappropriate use of bednets requires great improvement. Demographic risk factors for early- and/or outdoor-transmission included night-time outdoor cooking and attending communal gatherings without malaria protection. The findings warrant a subsequent study to show a causal link between night-time outdoor activities, vector biting patterns and malaria prevalence.

[ES] La Royal Society of Arts de Londres organiza un concurso anual para jóvenes diseñadores. El tema de este año fue: comer, compartir, vivir. Nos enfocamos en hacer que la experiencia culinaria sea más inclusiva para las personas que solo pueden utilizar una mano. Para eso desarrollamos UNOPAD, que se trata de una placa de inducción portátil inclusiva. El aspecto innovador de UNO PAD es el anillo electromagnético que funciona concéntricamente con la fuente de inducción. Al incluir esta característica, las ollas y sartenes de acero se pueden sostener firmemente en la superficie, lo que permite al usuario cocinar con una sola mano. Estéticamente, el dispositivo fue diseñado para percibirlo como un electrodoméstico moderno podría estar dentro de la casa de cualquier persona y no cómo un producto para discapacitados. Cuenta con una superficie de vidrio cerámico con un panel de control con pantalla táctil de control intuitivo y un anillo de acero inoxidable para conducir el campo magnético. El producto está diseñado para ser liviano y su tamaño facilita su almacenamiento y transporte. Una gran ventaja para cocinas pequeñas. Antes, la cocina siempre se asignaba a la cocina, con UNO PAD se puede hacer en cualquier lugar donde se requiera, incluso al aire libre. Debido a su uso flexible, es muy útil para personas en silla de ruedas, lo que les permite elegir la superficie con la altura adecuada. Es un sustituto ideal de los métodos tradicionales de cocina al aire libre que requieren una fuente de fuego., [EN] The British Royal Society of Arts organizes an anual contest for young designers. The topic of this year was: Eat, Share, Live. We focused on making cooking experience more inclusive for people who only has one hand. For that we developed UNOPAD which is an inclusive table top induction hob. The innovative aspect of the UNO PAD is the electromagnetic ring which runs concentrically to the induction source. By including this feature steel pots and pans can be held firmly on the surface, allowing the user to cook using only one hand. Aesthetically the device was designed to feel like a modern kitchen appliance could be inside anyone s home. It features a ceramic glass surface with a touchscreen control panel intuitive to control, and a stainless steel ring to conduct the magnetic field. The product is designed to be lightweight and its size makes it easy to store and transport. A great advantage for small kitchens. Previously cooking was always assigned to the kitchen, with UNO PAD it can be done anywhere where it is required, even outdoors. Because of its flexible use, it is very useful for people in a wheelchair, allowing them to choose the surface with the adequate height. It is an ideal substitute for traditional methods of outdoor cooking which require a fire source.

Background: Household smoke-exposure risk (SER) can be defined using cooking fuels (smoke and no smoke-producing) and cooking places (indoor and outdoor), which represents different levels of household air pollution. The study explored the prevalence and geographical variation of smoke-exposure risks (SERs) resulting from indoor and outdoor cooking practices using smoke-producing and no smoke-producing cooking fuels in Tanzania. We further investigated social and spatial factors associated with different levels of SER. Methods: We constructed an indicator variable, the household SER, using country-level cross-sectional data on cooking fuels and places from 2015–16 Tanzania Demographic and Health Survey, and estimated zone-level average SERs. An ordered logistic regression model was employed to assess the social and spatial characteristics associated with household SER.Results: Approximately 76.4% of total 12,425 households that practiced indoor cooking using smoke-producing fuels were at high SER. High-level SER was more prevalent in the Central, Southern highlights, and Southwest highlands zones. Overall, wealthier households, female-headed households, and having higher education levels among household members were more likely to be in very low SER category. However, older household heads and larger family sizes were less likely to be in very low SER category. Conclusions: The significant prevalence of high smoke-exposure risk is a major public health concern in Tanzania, which requires simultaneous adoption of improved cooking stoves and clean fuels to minimize the adverse effects attributed to household SER.

This research work describes the performance evaluation of a double-glazed box-type solar oven with three reflectors and with a vapor wiper mechanism fabricated using locally available materials. The box cooker has external box dimensions of 600 mm × 600 mm × 250 mm and pyramidal internal box dimensions of 460 mm × 460 mm top face and 300 mm × 300 mm bottom face with depth of 150 mm. The thermal performance was tested as per the ASAE International Test procedure and Bureau of Indian Standards (BIS) for testing the thermal performance of a box-type solar cooker. The obtained test results after employing required calculations were figures of merit F1 = 0.123 Km2/W, F2 = 0.540, the standard cooking power P50 = 36 W and the cumulative efficiency to be 22%, whereas with the application of the wiper mechanism, it was found that F1 = 0.123, F2 = 0.827, the standard cooking power (P50) = 51 W, and the cumulative efficiency to be 31.4%. The standard boiling time of 1.43 kg of water was calculated to be 53.54 and 88.84 minutes for the cooker with and without the application of wiper mechanism respectively. The thermal distribution of the cooker was modeled using interior box geometry as a boundary condition with ANSYS 15.0. The temperature distribution inside the box was simulated and the maximum wall temperature was found to be 139 ℃. This was lower than the experimental results by 22 ℃. The method of modeling and simulation of the cooker with and without a wiper mechanism is similar except for the variation of the transmittance of the glass due to shading of vapor which can be deducted from the cumulative efficiency for the latter case. The results show that using the vapor wiper mechanism increases the cumulative efficiency by 9.4% and reduces the boiling time by 35.3 minutes. Finally, the techno-economic analysis shows that the cooker with a vapor wiper mechanism has a good reliability for outdoor cooking of food and is economically feasible.

The major hindrance in popularization of box type solar cookers (SBCs) is cooking incapability of these appliances in low availability of sun light and in night. This paper introduces a new parameter “required electric back-up power ( P rb )” for SBCs to remove this limitation. An analytical model is presented here to derive P rb for SBCs under different weather and cooking time conditions. To validate proposed model, a Solar cum Electric Cooker (SEC) has been fabricated as per P rb value estimated via analytical model. SEC has been tested under different conditions. Experimental results are in support to the analytical approach. SEC is capable for cooking of 1.2 kg food load under indoor and outdoor. For outdoor, cooking time on sunny day without back-up is recorded between 1.5 and 2.5 h. The cooking time on scattered cloudy day with back-up is found to be 100 min (back-up is 0.12 kWh that is 82% less than the conventional electric heater). For indoor, cooking time is found to be 85 min (with 0.23 kWh electric back-up). Paper also reveals that electric back-up in SBC also reduces its payback period and increases its net present value (NPV) in respect to different cooking fuels.

It is estimated that more than 2.5 billion people worldwide use biomass for cooking. Burning biomass is one of the major contributors to carbon dioxide (CO2) emission—a principle gas in global warming and climate change. One way of cutting down the CO2 emissions is adaptation of efficient and clean energy technologies. This study examined the efficiency of the energy saving stoves in Amboseli ecosystem by comparing the cooking time, energy use, wood fuel and carbon emissions to the traditional three stone open fire set ups. The result indicates a statistical difference in the time spent cooking on energy stoves and three stone open fire (t = 5.3055; n = 60; p = 0.00117). Energy saving stoves saved 12.7% - 33.3% of wood fuel compared to the traditional three stones set ups. Water boiling tests to determine the energy savings, revealed that energy saving stoves saved between 25.74% and 26.16% energy/joule per session in-house and outdoor settings respectively. Based on the two meals prepared per day by each household, the total Carbon Emission Savings for the 1000 local beneficiaries of energy saving stoves varied from 102,200 kg CO2 (indoor cooking) to 357,700 kg CO2 (outdoor cooking) per year. It is therefore concluded that energy saving stoves saves time, fuel wood and energy, and reduces carbon emissions. The study findings refute the claims that open fire when carefully operated can be fuel efficient and clean burning to rival energy saving stoves. To improve the performance of the energy saving stoves, it is recommended that a design modification be done to include a chimney to emit excess smoke during indoor cooking; and the stove should be fixed to the floor with mortar to minimise heat loss and breakages.

Background Unsafe drinking water and household air pollution (HAP) are major causes of morbidity and mortality among children under 5 in low and middle-income countries. Household water filters and higher-efficiency biomass-burning cookstoves have been widely promoted to improve water quality and reduce fuel use, but there is limited evidence of their health effects when delivered programmatically at scale. Methods and findings In a large-scale program in Western Province, Rwanda, water filters and portable biomass-burning natural draft rocket-style cookstoves were distributed between September and December 2014 and promoted to over 101,000 households in the poorest economic quartile in 72 (of 96) randomly selected sectors in Western Province. To assess the effects of the intervention, between August and December, 2014, we enrolled 1,582 households that included a child under 4 years from 174 randomly selected village-sized clusters, half from intervention sectors and half from nonintervention sectors. At baseline, 76% of households relied primarily on an improved source for drinking water (piped, borehole, protected spring/well, or rainwater) and over 99% cooked primarily on traditional biomass-burning stoves. We conducted follow-up at 3 time-points between February 2015 and March 2016 to assess reported diarrhea and acute respiratory infections (ARIs) among children, Thomas Clasen and colleagues report their trial in which reduced levels of diarrhea in children under 5 result from the introduction of water filters and rocket-style cookstoves in Rwanda., Author summary Why was this study done? Unsafe drinking water and household air pollution are leading health risks for young children in low-income countries and contribute to diarrhea and acute respiratory infections (ARIs), both of which are leading causes of child mortality and major burdens on healthcare systems. Systematic reviews have shown household-based water treatment to be effective in improving water quality and preventing diarrhea in low-income countries, while cooking indoors with solid fuels such as wood is associated with ARI in children. Intervention studies of household-based water treatment and higher-efficiency cookstoves have largely been short-term in duration, and there is limited evidence on intervention use, exposure, and health impacts when delivered programmatically at scale. What did the researchers do and find? In the context of a large-scale intervention program that delivered and promoted the use of an advanced water filter and portable biomass-burning “rocket” cookstove to over 101,000 low-income households in Rwanda, we conducted a cluster-randomized trial to assess intervention use, drinking water quality, and air quality (personal exposure to fine particulate matter, PM2.5) and diarrhea and ARI among children. A total of 1,582 households from 174 village-sized clusters were enrolled and visited approximately every 4 months for a year after receiving the intervention filter and stove. Among children under 5 years of age, the intervention reduced 7-day prevalence of diarrhea by 29% and ARI by 25%, although intervention use decreased throughout follow-up; drinking water quality improved, but adult and child personal exposures to PM2.5 remained unchanged and above WHO’s Air Quality Guideline (10 μg/m3) and Interim Target 1 (35 μg/m3) despite increased outdoor cooking. What do these findings mean? Our results suggest that this program was effective in reaching a vulnerable population, securing sustained use of the intervention, improving drinking water quality, and reducing risk of diarrhea and ARI among children under 5. While there was evidence of nonexclusive and diminished intervention use over time, our results suggest that the programmatic delivery and promotion of a combined household filter and cookstove intervention can provide a scalable interim solution among rural populations that currently lack access to safe piped-in drinking water, although cleaner cooking solutions are likely needed to optimize health benefits. Additional research is necessary to assess sustained benefits and identify effects, if any, on more serious cases of infection, as well as to explore the potential synergistic effects of combined household-level interventions.

The human being who realizes that the fire makes the clay durable searched for the way of cooking as for the pottery produced by humanity during the period when the cooking pit is not made yet. They fried forms, which were made of clay, with flammable materials until the invention of the cooking pit. They used the primitive firing methods either in the cooking pit or outdoor cooking as for the respective forms. Today, although there are many opportunities such as increasing demands, material diversity and fast firing methods with the development of technology, there are still regions that are using primitive methods for cooking the forms. In addition to that, the firing techniques that used technology provides controlled and standard products advantages. That is why; it is also used as a primary or secondary firing technique in workshops. In this study; the villages, which are engaged to pottery firing business in the Central Anatolia Region, namely, Gelveri District, Mihalıççık District, Sorkun Village, Velihimmetli Village, Ahılı Village, and Sille Village have been examined and there firing methods and types of cooking pits are illustrated with the photographs.

Numerous studies have been conducted to assess air pollution and human health risks arising from exposure to outdoor cooking, but limited standards have been implemented around the world to assure fuel quality. While charcoal briquettes and lumps are a popular fuel choice for grilling, almost no data specifying their properties are available to consumers. Because the properties of fuels affect the flue gases, it is critical to understand how the quality of grilling briquettes and lumps translates not only into the quality of the grilled food, but, even more importantly, how their emissions impact human safety and the environment. The main purpose of this study is to investigate the impacts of the quality of charcoal briquettes and lumps on potentially harmful emissions during grilling. To analyze their quality, we used reflected light microscopy to identify a range of contaminants, including biomass, mineral matter, coal, coke, metal, rust, plastics, glues, and synthetic resins, in 74 commercially available products made in Poland, the United States of America, Ukraine, Germany, Belarus, the Czech Republic, and the Republic of South Africa. Our data show that majority of the products analyzed do not meet the existing quality standard EN 1860-2:2005 (E) of less than 1% contaminants, some of these products contain up to 26.6% of impurities. The amount of contaminants correlates with particulate matter, as well as CO and CO2. The contribution of biomass is especially significant because it can be used to predict harmful particulate matter emissions during grilling. The relationship between the composition of charcoal briquettes and lump charcoal and their emissions is particularly strong during the first 15 to 20 min after ignition (when emissions are the highest), therefore, this initial stage is especially unsafe to consumers, and staying away from the grill during this time is recommended.

Charcoal is widely used today for both indoor and outdoor cooking activities such as household cooking, grilling, barbecuing, and broiling. As such, its combustion has been designated as sources of a diverse range of pollutants containing particulate matter (PM) and a list of hazardous trace metals (TMs) in both indoor/outdoor ambient air. In this work, we review the current status of technical tools and approaches to measure the pollution of PM and TMs emitted due to charcoal combustion with respect to available sampling, pretreatment, and analytical techniques. The reported concentration levels of those pollutants were compared in reference to guideline values. Finally, the potential health hazards of PMs and TMs emitted from charcoal are evaluated. Based on this approach, a concise view is provided to describe the diversity, level, and health hazards of particulate and metallic pollutants emitted through the combustion of charcoal in cooking activities.

The Florida 4-H Poultry BBQ program has existed for years, and the program for red meat cookery has been a huge success in Tennessee 4-H. With sponsorship for the winners at the state level, the Florida 4-H Tailgate Contest program will be a success in Florida as well. This program will strive to promote enjoyable outdoor cooking experiences, encourage the incorporation of animal protein in the diet in order to combat childhood obesity, improve youth nutritional knowledge and cooking skills, and impart knowledge about safe handling and proper degree of doneness to produce safe and delicious meat dishes. This 2-page fact sheet is the fourth publication in the Florida 4-H Tailgateseries, and it discusses smoking and slow cooking meat. Written by Chad Carr, Brian Estevez, Sonja Crawford, Jason Scheffler, George Baker, Ed Jennings, and Mark Mauldin, and published by the 4-H Youth Development Department, December 2016. ­http://edis.ifas.ufl.edu/4h375

The Florida 4-H Poultry BBQ program has existed for years, and the program for red meat cookery has been a huge success in Tennessee 4-H. With sponsorship for the winners at the state level, the Florida 4-H Tailgate Contest program will be a success in Florida as well. This program will strive to promote enjoyable outdoor cooking experiences, encourage the incorporation of animal protein in the diet in order to combat childhood obesity, improve youth nutritional knowledge and cooking skills, and impart knowledge about safe handling and proper degree of doneness to produce safe and delicious meat dishes. This 2-page fact sheet is the third publication in the Florida 4-H Tailgateseries, and it discusses fire-building. Written by Chad Carr, Brian Estevez, Sonja Crawford, Jason Scheffler, George Baker, Ed Jennings, and Mark Mauldin, and published by the 4-H Youth Development Department, December 2016. ­http://edis.ifas.ufl.edu/4h374

In recent years, solar cookers have been technologically promoted by most of the national governments as renewable and sustainable cooking system round the globe. In the present article, a solar box cooker (SBC) has been developed for fast response and uninterrupted cooking process. For this purpose, a cylindrical copper tube infused with thermal energy storage (TES) has been designed and tested under a modified SBC. Experimental study has been carried out on three different TES materials such as; grainy carbon powder, paraffin wax and specific mixture of carbon powder and paraffin. Specifically, twelve TES filled tubes have been brought into the use for experimentation at three different configurations. Results indicate that the modified cooker has better performance in terms of efficiency (53.81%), overall heat loss coefficient (5.11 W/m2°C), cooking power (68.81 W) and heat transfer coefficient (56.78 W/m2°C) in comparison with a conventional SBC and other designs using different TES materials. PCM infused tubes are low in cost and flexible to carry with SBC for outdoor cooking. It can easily be carried anywhere along with cooker. This novel configuration enables a fast response cooking with an enhanced efficiency irrespective of climatic conditions. The total cost of SBC is estimated about $39.11.

Background In Tanzania, smoke exposure from cooking fuels and cooking locations can increase the level of household air pollution and have adverse health effects. We aimed to assess the sociodemographic and economic factors associated with the indoor and outdoor smoke-exposure risks resulting from the use of clean and unclean cooking fuels in Tanzania. Methods We analysed data from 12 399 households, obtained from the 2015–16 Tanzania Demographic and Health Survey. An ordered logistic regression model was used to assess the sociodemographic and economic characteristics associated with four levels of household smoke-exposure risk (very low, low, medium, and high) from indoor (more risky) and outdoor (less risky) cooking practices and using unclean (smoke-producing) and clean (non-smoke-producing) cooking fuels. Findings In our study, 76·4% (95% CI 74·56–78·12) of households that practised indoor cooking using smoke-producing fuels were at high smoke-exposure risk. Female-headed households were 1·2 times (1·07–1·38) more likely to be in the very low smoke-exposure risk category than were male-headed households. Households with higher educational attainment (OR 2·5 [1·77–3·40]) were more likely to demonstrate a very low smoke-exposure risk relative to those without any educational attainment. The odds of being a household with very low smoke-exposure risk were 0·7 times (0·57–0·84) lower among households with 2–5 members, 0·6 times (0·46–0·71) lower among households with 6–10 members, and 0·5 times (0·38–0·76) lower among households with 11–49 members when compared with single-member households. Both the richer (OR 1·3 [1·00–1·79]) and richest (2·5 [1·77–3·40]) households were more likely to be in very low smoke-exposure risk category relative to the poorest households. Interpretation Household sociodemographic and economic characteristics can explain the different levels of household smoke-exposure risk associated with indoor and outdoor cooking using clean and unclean cooking fuels. The significant prevalence of high smoke-exposure risk in Tanzania supports the pursuit of the simultaneous adoption of improved cooking stoves and clean fuels to minimise the adverse effects attributed to household smoke exposure. Funding None.

Introduction Childhood burns are a leading cause of injury in low- and middle-income countries. Many childhood burns can be prevented by modifications in the household environment and targeted education. Therefore, we aimed to determine the incidence of childhood burn injuries and describe the prevalence of potentially modifiable household risk factors. Methods We performed a population-based, cluster-randomized, household survey of 358 households in a rural district in Ghana. From the district, 6 of 11 community clusters were randomly selected. Within these clusters, a census of all households with a caregiver of at least one child < 5 years of age was conducted. Caregivers were interviewed regarding childhood burn injury (CBI) within the past 6 months and potentially modifiable household risk factors. Results Of the 358 households sampled, most households lived in completed structures they owned (67%, 95% CI 61.9–71.6%). The adjusted annual incidence of childhood burn injury was 7.9%. The median age of burn injury was 3 years. The most common etiology of CBI was flame burn (53%, 95% CI 36.8–67.7%). Increasing year of age (AOR 0.92, 95% CI 0.84–1.01) and households with an older sibling ³12 years (AOR 0.53, 95% CI 0.24–1.17) were weakly associated with lower odds of CBI. The majority of households (84%, 95% CI 80.5–88%) used an open fire with firewood as fuel arrangement for cooking. In most households there was not a separate room used as a kitchen (90%, 95% CI 86–92.4%) and the stove/cooking arrangement height was within reach of children under five (< 1 meter; 96%, 95% CI 94.6–97%). Female gender (AOR 1.37, 95% CI 0.71–2.64), outdoor cooking arrangement (AOR 1.05, 95% CI 0.42–2.62) and an increased number of children under caregiver supervision (≥5 children; AOR 1.32, 95%CI 0.42–2.62) were not predictive of CBI. Conclusions Burns are a common cause of childhood injury in rural Ghana. There may be opportunities to reduce the risk of burn injuries in rural settings by supporting the transition to safer cooking arrangements, child barrier apparatuses (e.g. playpens that separate children from cooking arrangements), and/or health promotion initiatives. Given the high incidence of childhood burn injuries, strategic burn-related healthcare capacity development is also required to limit preventable death and disability. Applicability of Research to Practice These findings, which differ somewhat from similar studies in other LMIC communities, suggest that there is not a one-size-fits-all solution for the prevention of childhood burn injuries. Community-specific and contextually relevant interventions that aim to prevent childhood burn injuries can be identified by results from population-based surveys of injury epidemiology and potentially modifiable risk factors.

Fine particulate matter (PM2.5) from different sources with different components have different health impact. In this research in Taiwan, composition and cytotoxicity of PM2.5 from long-range transport event (LRT), traffic activity, and outdoor cooking at night market were studied. The PM2.5 mass concentrations were 39.0 &mu, g/m3 during LRT, 42.9 &mu, g/m3 at traffic area, and 28.3 &mu, g/m3 at the night market. Traffic area had highest concentrations of PCDD/Fs (46.9 fg I-TEQ/m3) when highest PAH concentrations of 3.57 BaPeq-ng/m3 were found at night market area. One quarter of PM2.5 mass at LRT and night market was constituted by water-soluble ion (26.02&ndash, 28.93%). Road dust (represented by high concentration of Al and Ca) was the main contributor for metal element at traffic station whereas presence of natural salt (Na and Cl elements) was a marker of LRT and cooking activities. Cell viability reduced 9% after exposure to organic extracts of 0.316 &mu, g of PM2.5 from LRT and night market samples. 150% elevation of ROS production was observed after exposure with organic compound of night market samples at the dose equivalent to 10.0 &mu, g PM2.5. Organic extracts from night market induced positive genotoxicity in umu test (at a dose of 20.0 &mu, g PM2.5).