Search

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]

Per- and polyfluoroalkyl substances (PFAS) are diverse synthetic chemicals manufactured over seven decades. It is an aliphatic molecule with a basic hydrophobic structure of carbon and fluorine linked to a hydrophilic end group. Due to their physicochemical properties associated with the unique structure, PFAS has been used in a wide variety of applications including aqueous film-forming foams (AFFF), paper, carpets, non-stick cookware, etc. as they make products resistant to water, heat, and stains. These molecules have drawn great attention recently for their unique properties, high stability and low degradability, and so-called "Forever Chemicals". PFAS has the strongest carbon-fluorine bond which makes them persistent in the environment. Hence it contaminates natural resources and endangers public health. This review discusses the discovery, development, and evolution of PFAS from the wonder chemical era to a nightmare chemical era, exposure and its impacts on human health and the environment, current remediation techniques, and future trends of PFAS molecules and related products. The primary objective of this review is to identify knowledge gaps on PFAS contamination, remediation methods, and possible PFAS alternatives. [ABSTRACT FROM AUTHOR]

Culinary is being narrowed due to a rapid shift to ready-to-eat food consumption. Current study was performed to record the status of culinary in Indian peninsula, besides making them aware of the harmful cookware's leaching. An online survey was conducted and responses were analyzed. Survey reported that 45.3% of youth is unaware of millets and 61.9% of survey population doesn't know about per and polyfluoroalkyl substance leaching, while the cooking methods became narrow around baking, frying, and pressure cooking. Instead, this survey has drafted a significant impact on the population, and 39.1–50.9% of survey population declined using aluminum and nonstick cookware after interaction. [ABSTRACT FROM AUTHOR]

Cookware assumes a pivotal function in cooking, however, there are concerns about potential health hazards associated with the release of toxic metals into food. This review investigates importance of cookware as a source of exposure to toxic metals, with a focus on the health consequences of lead, cadmium and aluminum contamination. Certain materials used in cookware, especially metals, have been identified as potential origins of toxic elements. Lead, a well-known neurotoxin, can be released from cookware, presenting a risk when ingested. Cadmium in certain metal alloys and enamels, is another concern due to its toxicity, which affects various organs. Aluminum used in cookware, has raised health concerns because of its possible associations with neurodegenerative diseases. Metal leaching is influenced by various factors, including acidity, cooking duration, and temperature. Acidic foods, such as tomatoes or citrus fruits, can facilitate the release of metals into the food during the cooking process. Extended cooking times and high temperatures also increase the probability of metals migrating from the cookware into the food. Consumers need to make well-informed decisions when selecting cookware to mitigate these risks. Selecting materials with lower potential for metal leaching, such as stainless steel or cast iron, can significantly reduce exposure.

Growing need for non-renewable energy, like petroleum, and its extraction challenges urge scientists to prioritize renewable resources for sustainable energy. Extensive research is addressing domestic LPG overconsumption and energy-saving. This study focuses on enhancing energy efficiency by adding fins to the bottom of specific cookware. To achieve this goal, a study involves the analysis of up to five stainless steel cookwares, each equipped with a unique fin setup designed to enhance thermal efficiency, raise temperatures more effectively, reduce gas consumption, optimize gas flow rates, and assess various dimensionless numbers. Results shows that among all the five cookwares, Cookware 3 (CW3) outperformed by showing the thermal efficiency of 61.5% to the gas flow rate at 15.27 mL s−1. This modified cookware showed an improved thermal efficiency (4.065% at gas flow rate of 15.27 mL s−1) when compared to the performance of a normal cookware with no fin arrangement present. In addition, the experimental data are validated using ANSYS Fluent software and MATLAB platform with Deep Neural Network-based Binary Bat algorithm (DNN-BBA). The results of the DNN-BBA technique showed a strong correlation with the actual results for temperature increase, thermal efficiency, gas consumption, Nusselt number, Prandtl number, and Rayleigh number. Additionally, the present study is able to maintain the burner's thermal efficiency at a higher level of 3%, compared to the previous study which achieved 2.5%. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Art History / Sanat Tarihi Yıllığı is the property of Journal of Art History / Sanat Tahiri Tilligi 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.)

Copyright of Journal of Agricultural, Environmental & Veterinary Sciences is the property of Arab Journal of Sciences & Research Publishing (AJSRP) 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.)

Copyright of Journal of Medical & Pharmaceutical Sciences is the property of Arab Journal of Sciences & Research Publishing (AJSRP) 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.)