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

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

This study investigates the role of peer effects in shaping the adoption of sustainable heating systems in two highly polluted communes in Southern Chile. Despite policies promoting cleaner alternatives, wood-burning stoves, a major source of particulate matter emissions, remain widespread. This research work addresses a critical gap in the literature by examining how peer influence—typically studied in relation to visible technologies like solar panels or electric vehicles—affects the adoption of less visible but essential sustainable heating technologies. The main objective of this study is to understand how peer networks can influence the attitudes of residents towards sustainable heating technologies in highly polluted urban environments. Employing a non-experimental, cross-sectional design with a sample of 244 participants, this study reveals that peer effects and health risk perception are significant predictors of positive attitudes towards sustainable heating systems. These findings contribute valuable insights for policymakers seeking to accelerate energy transitions in polluted regions. [ABSTRACT FROM AUTHOR]

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

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

The increasing electrification of lifestyles in Indonesia has prompted a shift in consumer preferences, particularly regarding kitchen appliances. Indonesia is currently facing an electricity oversupply issue, hence migrating consumers from traditional Liquified Petroleum Gas (LPG) stoves to induction stoves offers the potential to enhance electricity utilization and effectively address this predicament. This study aims to investigate the influential factors behind consumers' intentions to switch from traditional LPG stoves to induction stoves. The data were collected from 802 traditional LPG stoves consumers, who are Indonesian citizens, residing across various regions of Indonesia, and have not previously purchased an induction stove to achieve the objective. The collected data were analyzed using Partial Least Squares Structural Equation Modeling (PLS-SEM). The findings reveal the importance of Push, Pull, and Mooring factors in motivating consumers to switch from LPG stoves to induction stoves. This research contributes critical insights to academia, industry, and policymakers as well, offering a nuanced understanding of the dynamics influencing this transition in the Indonesian market and playing a pivotal role in addressing the electricity oversupply issue in Indonesia. [ABSTRACT FROM AUTHOR]

Rice and roti were prepared in traditional (TCS), thermoelectric generator (TEG), natural draft (ND), and forced draft (FD) cookstove by conducting controlled cooking test in simulated kitchen. Study found that specific fuel consumption (SFC) correlated positively with dry wood consumption. TCS cookstoves reported higher levels of SFC by 25–40%which indicated higher fuel requirement in cooking. Cooking time was attributed to user operation, heat transfer to cook pot and draft. Cooking test of roti in TCS cookstove reported highest levels of uncertainty (19-34%) which indicated higher occurrence of errors. Highest CO and PM2.5 emission during rice preparation was accounted in TCS and ND respectively while for roti, FD cookstove emitted highest CO and PM2.5. This could be attributed to smouldering flame as it was baked at low flame, while rice was cooked at higher power. Among cookstoves, FD reported highest thermal efficiency in BIS laboratory tests. WSM was used to rank the four cookstoves based on six performance parameters (SFC, efficiency, CO and PM2.5 emission, capital cost, and cost of fuel saving) found FD cookstove was most suitable for preparation of rice while for cooking roti TCS was best. Current study can be useful in selecting optimal cookstove for household cooking. [ABSTRACT FROM AUTHOR]

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

The use of sustainable energy sources is an alternative for fossil fuels, which can represent a positive factor to alleviate many current environmental issues. In that sense, not only sustainable industrial development is important, but also sustainable practices at the local level, including households. Specifically, heating and cooking are one of the most important activities that require energy in households, where the role of biomass could be of interest, as it can provide an energy source with lower environmental impact. However, there is room for improvement in biomass stoves, whose adaptability to specific wastes, as well as their improvement in efficiency, should be accomplished. The aim of this work was to assess the improvement of combustion performance of a domestic stove by the implementation of a programmable logic converter for a better adaptation to different biomass samples (holm oak, pear tree, poplar, and sugarcane bagasse pellets). This work provides further information about the current working protocol, being an alternative for better approaches that could be implemented in future works. Thus, the working regime of the stove was controlled, especially concerning the screw conveyor (to regulate pellet feeding) and flue gas fan (to change oxygen supply). As a result, better combustion performances were obtained, with heat capacities from 5.66 to 8.67 kW for the selected samples. Also, thermal capacities of the stove (1.43, 1.60, 2.22, and 1.83 kW for holm oak, pear tree, poplar, and sugarcane bagasse, respectively) were obtained, with a better combustion performance compared to previous studies (1600 and 120 ppm peak emissions for CO and NOx, respectively, and 15% as the lowest O2 concentration). On the other hand, different improvements of the combustion stove to avoid blockages, for instance, are proposed as further steps. [ABSTRACT FROM AUTHOR]

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

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

In Eswatini, 62.3% of households still rely on solid fuel for cooking, especially wood (61.8%). Smoke emissions during biomass burning remain the primary source of indoor air pollution, comprising pollutants detrimental to health. This study provides a quantitative exposure assessment of fuels used in the Shiselweni region with the objectives of monitoring the carbon monoxide (CO) and carbon dioxide (CO2) concentrations during cooking events and evaluating cancer and noncancer risks due to exposure to particulate-bound polycyclic aromatic hydrocarbons (PAHs) during cooking events among cooking personnel in households that cook indoors by burning biomass. Real-time CO, CO2, and particulate matter (PM) monitoring was performed in seventeen kitchens during cooking events across the Shiselweni region using different cooking methods: biomass in open fires and stoves, liquefied petroleum gas (LPG), and electric stoves. PM2.5, PM10, and CO exceeded indoor exposure guidelines for biomass fuel-related homesteads. Particulate PAH intake concentrations were evaluated, and biomass fuel users exhibited high cancer risks and low embryo survival chances due to particulate PAH exposure. The average total cost of reducing the incremental lifetime cancer risk (ILCR) and hazard quotient (HQ) to acceptable levels was lower when shifting from biomass to LPG stoves than when shifting to electric stoves. [ABSTRACT FROM AUTHOR]

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

This work aims to address the knowledge gap in the thermal efficiency performance of a locally made cookstove in Mali. Despite the fact that the thermal efficiency of cookstoves is a crucial aspect of cooking, the performance of commercially produced cookstoves in Mali has not been thoroughly studied. In this context, the thermal efficiency of a single-mouth biomass stove has been investigated using a theoretical and experimental approach. First, the fundamental principles of physics for the three forms of heat transfer were applied. Then, the theoretical thermal efficiency of the stove was calculated based on the percentage share of energy gains and losses for the respective heat transfer modes. This analysis shows that the highest energy gain is achieved by radiation heat transfer from the flame and the fuel bed, followed by convection heat transfer to the bottom and sides of the pot, respectively. In order to validate the findings, the theoretical results have been compared with the experimental data at a case study site in Katibougou, Mali. Accordingly, the experimental thermal efficiency is slightly lower than the theoretical value, with a measured value of 27% compared to the theoretical value of 31.45%. The theoretical thermal efficiency can be closer to the experimental efficiency if the combustion losses caused by incomplete combustion of the fuel are taken into account. [ABSTRACT FROM AUTHOR]

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

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

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

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

The energy supply in Ethiopia is dominated by biomass energy, mainly for household consumption. The development of gasification‐based gasifier baking stoves for energy demand is the subject of this study. The novelty of the gasifier baking stove is its ability to bake food more quickly while using less wood fuel. Biomass fuels are used inefficiently in poorly ventilated kitchens, resulting in indoor air pollution and the consumption of large amounts of wood fuel. Biomass gasifier baking stoves can improve fuel efficiency, baking time, and indoor air pollution while producing char as a byproduct. The proposed new gasifier study shows an average fuel use efficiency of 45% and time savings of 12% compared to Mirt stoves. Furthermore, the grate cover of the biomass gasifier stove is also used to regulate the airflow rate. The primary air that enters the reactor is controlled by a manually operated slide grate cover. The water boiling test and control cooking test were developed to mirror the performance of a modern baking and cooking stove. The baking stove was tested with Eucalyptus globulus as a feedstock. A technoeconomic assessment was conducted on a biomass gasifier baking stove for commercial purposes. For the technoeconomic assessment, we mostly employed the simple payback period projection. The economic analysis was conducted using Ethiopian supply and market rates, which may differ from region to region. The baking stove has an initial capital cost of about 15,100 ETB and a payback period of 2.49 years, which makes it economically viable for those living in remote locations. According to the study, the typical emissions from a biomass gasifier stove running on eucalyptus wood fuel are 0.24 ppm CO and 8.91 ppm CO2. The results of the stove's economic study demonstrate that using eucalyptus wood fuel results in a shorter payback period. The performance efficiency of the new gasifier stove in terms of wood fuel and time saving as compared to the Mirt stove is 45% and 12%, respectively. [ABSTRACT FROM AUTHOR]

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

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

Residential wood combustion (RWC) is a significant source of gaseous and particulate emissions causing adverse health and environmental effects. Several factors affect emissions, but the effects of the fuel wood species on emissions are currently not well understood. In this study, the Nordic wood species (named BirchA, BirchB, Spruce, SpruceDry, Pine and Alder) were combusted in a modern stove, and the emissions were studied. The lowest emissions were obtained from the combustion of BirchA and the highest from Spruce and Alder. The fine particle mass (PM2.5) was mainly composed of elemental carbon (50–70% of PM2.5), which is typical in modern appliances. The lowest PAH concentrations were measured from BirchA (total PAH 107 µg/m3) and Pine (250 µg/m3). In the ignition batch, the PAH concentration was about 4-fold (416 µg/m3). The PAHs did not correlate with other organic compounds, and thus, volatile organic compounds (VOCs) or organic carbon (OC) concentrations cannot be used as an indicator of PAH emissions. Two birch species from different origins with a similar chemical composition but different density produced partially different emission profiles. This study indicates that emission differences may be due more to the physical properties of the wood and the combustion conditions than to the wood species themselves. [ABSTRACT FROM AUTHOR]

A couple of air quality (AQ) parameters were monitored with two types of low-cost sensors (LCSs) before, during and after the garden fence rebuilding of a dwelling house, located at the junction of a main road and a side street in a suburban area of Budapest, Hungary. The AQ variables, recorded concurrently indoors and outdoors, were particulate matter (PM1, PM2.5, PM10) and some gaseous trace pollutants, such as CO2, formaldehyde (HCHO) and volatile organic compounds (VOCs). Medium-size aerosol (PM2.5-1), coarse particulate (PM10-2.5) and indoor-to-outdoor (I/O) ratios were calculated. The I/O ratios showed that indoor fine and medium-size PM was mostly of outdoor origin; its increased levels were observed during the renovation. The related pollution events were characterized by peaks as high as 100, 95 and 37 µg/m3 for PM1, PM2.5-1 and PM10-2.5, respectively. Besides the renovation, some indoor sources (e.g., gas-stove cooking) also contributed to the in-house PM1, PM2.5-1 and PM10-2.5 levels, which peaked as high as 160, 255 and 220 µg/m3, respectively. In addition, these sources enhanced the indoor levels of CO2, HCHO and, rarely, VOCs. Increased and highly fluctuating VOC levels were observed in the outdoor air (average: 0.012 mg/m3), mainly due to the use of paints and thinners during the reconstruction, though the use of a nearby wood stove for heating was an occasional contributing factor. The acquired results show the influence of the fence renovation-related activities on the indoor air quality in terms of aerosols and gaseous components, though to a low extent. The utilization of high-resolution LCS-assisted monitoring of gases and PMx helped to reveal the changes in several AQ parameters and to assign some dominant emission sources. [ABSTRACT FROM AUTHOR]

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

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

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

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