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Optimization of biodiesel production from blends of waste cooking oil,animal fat,and castor seed oil for sustainable renewable energy development in Thailand 认领 引用
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作者 Sunti Phewphong Wuttichai Roschat +10 位作者 Noppharat Khotsuno Chaiwat Janlakorn Tappagorn Leelatam Bunterm Maneerat Aekkaphon Thammayod Sumana Tawil Preecha Moonsin Prawit Suwannarong Boonyawan Yoosuk Pathompong Janetaisong Vinich Promarak 《Chinese Journal of Chemical Engineering》 SCIE EI CAS CSCD 2026年第2期1-17,共17页
The increasing global emphasis on sustainable energy has highlighted the need for alternative biofuels,particularly in agricultural countries like Thailand.However,challenges remain in utilizing nonedible and waste-ba... The increasing global emphasis on sustainable energy has highlighted the need for alternative biofuels,particularly in agricultural countries like Thailand.However,challenges remain in utilizing nonedible and waste-based feedstocks due to poor fuel properties and limited conversion efficiency.This study addresses these gaps byexploring the potential of underutilized and low-cost feedstocks-castor seed oil(CSO),waste cooking oil(WCO),and animal fat(ANF)-to produce high-quality biodiesel.The novelty of this work lies in optimizing ternary blends of these diverse feedstocks to overcome individual limitations,especially the high viscosity of CSO caused by its high ricinoleic acid content(89.26%).CSO was extracted using hexane maceration,yielding 50.07%±1.28%(mass)oil.VariousWCO:ANF:CSO ratios were investigated to improve fuel properties,and their chemical composition and physicochemical characteristics were analyzed using GC,1H-NMR,and FT-IR techniques.Two optimized blends-50:40:10 and 50:30:20-achieved significantly reduced viscosities(4.31 and 4.90 cSt,1 cSt=1 mm2·s-1),meeting ASTM D6751 and EN 14214 standards.These blends also exhibited high methyl ester content(>96.5%),good oxidative stability,and favorable coldflowproperties(pour and cloud points as low as-4Ⅶ℃).To evaluate reaction efficiency,transesterification kinetics were modeled using pseudo-first-orderassumptions.The ternary blend containing higher ANF content showed an enhanced reaction rate constant of 8.94×10-1h-1,indicating improved conversion efficiency.Engine performance tests using agricultural diesel engines demonstrated comparable power output to conventional diesel,while emissions of CO2,CO,HC,and NO2were significantlyreduced.Furthermore,performance of the biodiesel blends was similar to commercial B10 and B20 fuels.In summary,this study presents an innovative approach to biodiesel production by combining CSO,WCO,and ANF in optimal ratios to yield a renewable,cost-effective,and environmentally friendly fuel. 展开更多
关键词 Waste cooking oil Animal fat Castor seed oil Blending Biodiesel production Biofuel utilization in farming
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Alternate wetting and moderate drying irrigation improves rice cooking and eating quality by optimizing lipid and fatty acid synthesis in grains 认领 引用
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作者 Yunji Xu Xuelian Weng +7 位作者 Shupeng Tang Xiufeng Jiang Weiyang Zhang Kuanyu Zhu Guanglong Zhu Hao Zhang Zhiqin Wang Jianchang Yang 《Journal of Integrative Agriculture》 SCIE CAS CSCD 2026年第1期68-80,共13页
Alternate wetting and drying irrigation(AWD)significantly influences the cooking and eating quality of rice(Oryza sativa L.).However,the mechanisms by which AWD affects rice cooking and eating quality remain unclear.L... Alternate wetting and drying irrigation(AWD)significantly influences the cooking and eating quality of rice(Oryza sativa L.).However,the mechanisms by which AWD affects rice cooking and eating quality remain unclear.Lipid and free fatty acid contents in grains correlate positively with cooking and eating quality of rice.This study examined Yangdao 6(YD6,a conventional taste indica inbred)and Nanjing 9108(NJ9108,a superior taste japonica inbred)cultivated under conventional irrigation(CI),alternate wetting and moderate drying irrigation(AWMD),and alternate wetting and severe drying irrigation(AWSD)from 10 days after transplanting to maturity.The research investigated the relationship between lipid and free fatty acid biosynthesis in grains and the cooking and eating quality of rice.Compared to CI treatment,AWMD significantly enhanced the contents of lipid,total free fatty acids(TFFAs),free unsaturated fatty acids(FUFAs),linoleic acid,and oleic acid in milled rice by increasing activities of enzymes associated with lipid synthesis,while AWSD produced opposite effects.Correlation analysis revealed that elevated levels of lipid,TFFAs,FUFAs,linoleic acid,and oleic acid contribute to improved rice cooking and eating quality.The findings demonstrate that AWMD enhances cooking and eating quality of milled rice through optimization of lipid and fatty acid synthesis in rice grains. 展开更多
关键词 rice(Oryza sativa L.) cooking and eating quality lipid content fatty acid content alternate wetting and drying irrigation
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Structural and Control System Design of an Automatic Cooking Robot 认领 引用
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作者 Juanjuan Huang Zhe Huang +2 位作者 Haitao Sang Qiwen Liang Runqiang Lu 《Journal of Electronic Research and Application》 2026年第6期7-13,共7页
With the rapid development of electronics,household kitchen appliances are gradually becoming intelligent.To improve the wellbeing of office workers and address challenges such as limited time for cooking rice,this pa... With the rapid development of electronics,household kitchen appliances are gradually becoming intelligent.To improve the wellbeing of office workers and address challenges such as limited time for cooking rice,this paper proposes the structure and control system of a cooking robot.The system uses an STM32 microcontroller as its core and integrates IoT and other new technologies to enable interaction among the smartphone,cloud,and the cooking robot.It supports remote control and monitoring via a mobile app,and ondevice monitoring of the operating status or the cooking curve through a touch screen.Experimental tests show that the robot can automatically complete a series of operations,including rice metering,rice washing,and rice cooking,making the system more userfriendly and intelligent. 展开更多
关键词 Cooking robot Internet of things(IoT) STM32 Control system Cloud platform
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The characterization of ambient levoglucosan in Beijing during summertime:Dynamic variation and source contributions under strong cooking influences 认领 引用
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作者 Jun Wang Weiwei Hu +17 位作者 Tianle Pan Yingkun Wang Wei Chen Tingting Feng Yiyu Cai Zi Tao Wenhui Zhao Zhaoce Liu Jingxiong Liu Shaofei Kong Jipeng Qi Xiaoxiao Zhang Yuwen Peng Yuan Liu Shan Huang Bin Yuan Min Shao Xinming Wang 《Journal of Environmental Sciences》 SCIE EI CAS CSCD 2025年第9期205-220,共16页
Particulate levoglucosan is an important tracer for biomass burning emission in ambient air.However,recent studies question its reliability as a biomass burning tracer in Chinesemega cities due to important contributi... Particulate levoglucosan is an important tracer for biomass burning emission in ambient air.However,recent studies question its reliability as a biomass burning tracer in Chinesemega cities due to important contribution from potential non-biomass burning sources,such as cooking.To address this,we examined the dynamic variation and sources of levoglucosan using a chemical ionization mass spectrometer and other advanced instruments during Beijing’s summer of 2021.The average mass concentration of levoglucosan and its isomer(C6H10O5)was 0.025±0.014μg/m3,constituting 0.55%±0.32%of total organic carbon(OC)in this campaign.Despite cooking emissions contributing significantly to the organic aerosol(OA,20%),levoglucosan and its isomers correlated more strongly with biomass-burning related tracers(R>0.6),black carbon(R=0.72)and less so with cooking-related sources(R=0.3).This indicates that levoglucosan is primarily dominated by biomass-burning emissions rather than cooking in Beijing’s urban areas during summertime.The diurnal variation of levoglucosan concentrations highlighted the importance of daytime and nocturnal biomass burning emissions during polluted periods in Beijing.Using levoglucosan as a tracer to quantify the biomass burning OC(BBOC),we found good agreement on the time series of BBOC between the tracermethod and other independent source apportionmentmethod.This reaffirms the reliability of levoglucosan as a biomass burning tracer.Biomass burning contributed an average of 7%-8%to OC,highlighting its significant impact on Beijing’s summer air quality.Our study enhances understanding of biomass burning influences on ambient aerosol in typical urban areas. 展开更多
关键词 Levoglucosan Biomass burning Tracer method Cooking Chemical ionization mass spectrometer(CIMS) Online measurement
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Can a delayed sowing date improve the eating and cooking quality of mechanically transplanted rice in the Sichuan Basin,China? 认领 引用
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作者 Yuxin He Fei Deng +13 位作者 Chi Zhang Qiuping Li Xiaofan Huang Chenyan He Xiaofeng Ai Yujie Yuan Li Wang Hong Cheng Tao Wang Youfeng Tao Wei Zhou Xiaolong Lei Yong Chen Wanjun Ren 《Journal of Integrative Agriculture》 SCIE CAS CSCD 2025年第9期3368-3383,共16页
Adjustment of the sowing date is a widely used measure in rice production for adapting to high-temperature conditions.However,the impact of a delayed sowing date(DS)on rice quality may vary by variety and ecological c... Adjustment of the sowing date is a widely used measure in rice production for adapting to high-temperature conditions.However,the impact of a delayed sowing date(DS)on rice quality may vary by variety and ecological conditions.In this study,we conducted experiments using four different sowing dates,the conventional sowing date 1(CS1),CS2(10 d later than CS1),DS1(30 d later than CS1),and DS2(30 d later than CS2),and three rice varieties,i.e.,Yixiangyou 2115,Fyou 498,and Chuanyou 6203.This experiment was conducted at four sites in the Sichuan Basin in 2018 and 2019 to evaluate the infuence of DS on the pasting properties of rice,which are a proxy for the eating and cooking quality(ECQ).In DS1 and DS2,the rice had a signifcantly greater amylose content(AC)but a lower protein content(PC),peak viscosity(PKV),cool paste viscosity(CPV),and hot paste viscosity(HPV)than in CS1 and CS2.Moreover,except for CS2 and DS1 in 2018,DS1 and DS2 led to 2.15-11.19%reductions in breakdown viscosity(BDV)and 23.46-108.47%increases in setback viscosity(SBV).However,the infuence of DS on rice pasting properties varied by study site and rice variety.In 2019,DS1 and DS2 led to BDV reductions of 2.35-9.33,2.61-8.61,10.03-17.78,and 2.06-8.93%,and SBV increases of 2.32-60.93,63.74-144.24,55.46-91.63,and-8.28-65.37%at the Dayi,Anzhou,Nanbu,and Shehong(except for SBV in CS2 and DS1)sites,respectively.DS resulted in greater reductions in PKV,HPV,CPV,and BDV and greater increases in the AC and SBV for Yixiangyou 2115 than for Chuanyou 6203 and Fyou 498.The correlation analysis indicated that PKV and HPV were signifcantly and positively related to the mean,maximum,and minimum temperatures after heading.These temperatures must be greater than 25.9,31.2,and 22.3℃,respectively,to increase the relative BDV and reduce the relative SBV of rice,thereby enhancing ECQ.In conclusion,DS might contribute to a signifcant deterioration in ECQ in machine-transplanted rice in the Sichuan Basin.A mean temperature above 25.9℃ after heading is required to improve the ECQ of rice. 展开更多
关键词 eating and cooking quality rice sowing date pasting characteristics temperature
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Green synthesis of calcium oxide nanocatalyst and application in transesterification of waste cooking oil 认领 引用
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作者 Rajni Garg Rishav Garg +3 位作者 Nnabuk Okon Eddy Mukhtar Iderawumi Abdulraheem Oluwadamilola Oluwatoyin Hazzan Gholaremza Abdi 《Bioresources and Bioprocessing》 SCIE EI CSCD 2025年第1期851-864,共14页
This study aims to synthesize calcium oxide nanoparticles by employing green synthetic methods and explore their potential as nano-catalyst based upon the utilization of waste into a value-based product.Waste orange p... This study aims to synthesize calcium oxide nanoparticles by employing green synthetic methods and explore their potential as nano-catalyst based upon the utilization of waste into a value-based product.Waste orange peel extract has been utilized as a reducing medium.The reaction was optimized by varying the reactants’molar ratio to obtain calcium carbonate microparticles that were calcined to obtain calcium oxide nanoparticles with a particle size ranging from 70 to 100 nm.Various spectrochemical techniques analyzed the composition and morphology of the nano-catalyst.The nano-catalyst was further exploited in the one-pot transesterification of waste cooking oil.The biodiesel was analyzed for the presence of methyl ester groups by FTIR and GCMS analysis.The impact of varying reaction constraints,including temperature,contact time,nano-catalyst concentration,and methanol-oil molar ratio,were critically analyzed to optimize biodiesel yield.The study provided an economical and environmentally benign technique to successfully synthesize calcium oxide nano-catalyst to obtain biodiesel with 93.4%yield and effective waste minimization. 展开更多
关键词 Green synthesis Nano-catalyst Waste cooking oil Transesterification Biodiesel
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Health Risks from Exposure to PM2.5-bound Polycyclic Aromatic Hydrocarbons in Fumes Emitted from Various Cooking Styles and Their Respiratory Deposition in a City Population Stratified by Age and Sex 认领 引用
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作者 Junfeng Zhang Xi Chen +6 位作者 Ke Gao Shuiyuan Cheng Wenjiao Duan Liying Fu Jianjia Li Shushu Lan Cuilan Fang 《Biomedical and Environmental Sciences》 SCIE CAS CSCD 2025年第10期1230-1245,共16页
Objectives To characterize fine particulate matter(PM2.5)-bound polycyclic aromatic hydrocarbons(PAHs)emitted from different cooking fumes and their exposure routes and assess their health-associated impact to prov... Objectives To characterize fine particulate matter(PM2.5)-bound polycyclic aromatic hydrocarbons(PAHs)emitted from different cooking fumes and their exposure routes and assess their health-associated impact to provide a reference for health risk prevention from PAH exposure across different age and sex groups.Methods Sixteen PM2.5-bound PAHs emitted from 11 cooking styles were analyzed using GC-MS/MS.The health hazards of these PAHs in the Handan City population(stratified by age and sex)were predicted using the incremental lifetime cancer risk(ILCR)model.The respiratory deposition doses(RDDs)of the PAHs in children and adults were calculated using the PM2.5deposition rates in the upper airway,tracheobronchial,and alveolar regions.Results The total concentrations of PM2.5-bound PAHs ranged from 61.10 to 403.80 ng/m3.Regardless of cooking styles,the ILCRtotal values for adults(1.23×10-6to 3.70×10-6)and older adults(1.28×10-6to 3.88×10-6)exceeded the acceptable limit of 1.00×10-6.With increasing age,the ILCRtotal value first declined and then increased,varying substantially among the population groups.Cancer risk exhibited particularly high sensitivity to short exposure to barbecue-derived PAHs under equivalent body weights.Furthermore,barbecue,Sichuan and Hunan cuisine,Chinese cuisine,and Chinese fast food were associated with higher RDDs for both adults and children.Conclusion ILCRtotal values exceeded the acceptable limit for both females and males of adults,with all cooking styles showing a potentially high cancer risk.Our findings serve as an important reference for refining regulatory strategies related to catering emissions and mitigating health risks associated with cooking styles. 展开更多
关键词 Cooking fumes PM2.5-bound PAHs Respiratory deposition dose Health risk Older adults
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Exploration on Teaching Reform of Sichuan Cuisine Cooking Skills Based on the Concept of"New Engineering Education" 认领 引用
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作者 Wei RAN 《Agricultural Biotechnology》 2025年第1期73-76,共4页
"Sichuan Cuisine Cooking Skills"is a course that focuses on the traditional cooking skills of Sichuan Province in China.It covers not only the historical and cultural background of Sichuan cuisine,but also t... "Sichuan Cuisine Cooking Skills"is a course that focuses on the traditional cooking skills of Sichuan Province in China.It covers not only the historical and cultural background of Sichuan cuisine,but also the cooking techniques,ingredients selection,seasoning skills and dish innovation of Sichuan cuisine.Doing a good job in the teaching of"Sichuan Cuisine Cooking Skills"is of great significance to the cultivation and reserve of culinary professionals in China,and also has an important impact on students'employment competitiveness.Under the background of"new engineering education",the course reform of"Sichuan Cuisine Cooking Skills"was carried out in terms of the construction of teaching staff,teaching methods,students'participation degree and the innovation of course content,and specific reform suggestions were put forward,hoping to effectively promote the sustainable development of"Sichuan Cuisine Cooking Skills"and effectively improve the teaching quality. 展开更多
关键词 Teaching reform Sichuan cuisine cooking Teaching innovation Teaching method
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Effects of Cooking on Anthocyanin Concentration and Bioactive Antioxidant Capacity in Glutinous and Non-Glutinous Purple Rice 认领 引用 被引量：6
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作者 Supaporn YAMUANGMORN Bernard DELL Chanakan PROM-U-THAI 《Rice science》 SCIE CSCD 2018年第5期270-278,共9页
Purple rice is a source of bioactive antioxidants for rice consumers. Loss of the major antioxidant compounds after a range of cooking processes was evaluated by measuring the changes in anthocyanin concentration （AT... Purple rice is a source of bioactive antioxidants for rice consumers. Loss of the major antioxidant compounds after a range of cooking processes was evaluated by measuring the changes in anthocyanin concentration （ATC） and antioxidant capacity （DPPH activity） of four non-glutinous and four glutinous genotypes. However, soaking in water prior to cooking generally decreased more ATC and antioxidant capacity in non-glutinous than in glutinous genotypes. Wet cooking （WC） and soaking before wet cooking （S-WC） led to lose almost all the ATC and antioxidant capacity with only slight variation between genotypes. In the glutinous genotype Pieisu, which had the highest raw rice ATC, ATC remained the highest when cooked by the WC method. By contrast, almost no ATC remained after WC and S-WC in the low ATC genotypes such as Kum Doi Saket. Overall, the loss of ATC was greater in non-glutinous than in glutinous genotypes for both WC and S-WC methods, but the reverse occurred for antioxidant capacity. WC using electric rice cooker retained higher ATC than the pressure cooking. Thus, for genotypes with high ATC and antioxidant capacity, the selection of cooking method is critical for retaining and stabilizing rice quality. 展开更多
关键词 purple rice rice cooking anthocyanin antioxidant capacity wet cooking
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Research progress on the relationship between rice protein content and cooking and eating quality and its influencing factors 认领 引用 被引量：10
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作者 Guangming Lou Mufid Alam Bhat +2 位作者 Xuan Tan Yingying Wang Yuqing He 《Seed Biology》 2023年第1期84-99,共16页
Proteins,the second-largest storage substance in rice endosperm,play an important role in determining the cooking and eating qualities of rice.Its contents are influenced by both genetic and environmental factors.This... Proteins,the second-largest storage substance in rice endosperm,play an important role in determining the cooking and eating qualities of rice.Its contents are influenced by both genetic and environmental factors.This article provides a review of the evaluation methods for cooking and eating qualities of rice and starch physicochemical properties,the factors that affect the protein content of rice,the genetic basis of rice protein content,the research progress made in the genetic improvement of rice protein content,and the prospects for the future,aiming to provide a reference for the genetic improvement of rice protein content and the breeding of rice varieties with excellent taste. 展开更多
关键词 cooking quality genetic factors starch physicochemical properties eating quality cooking eating qualities protein content rice protein content genetic improvement
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Effects of different cooking methods on health-promoting compounds of broccoli 认领 引用 被引量：19
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作者 Gao-feng YUAN Bo SUN +1 位作者 Jing YUAN Qiao-mei WANG 《Journal of Zhejiang University-SCIENCE B》 SCIE CAS 2009年第8期580-588,共9页
The effects of five domestic cooking methods,including steaming,microwaving,boiling,stir-frying,and stir-frying followed by boiling(stir-frying/boiling),on the nutrients and health-promoting compounds of broccoli were... The effects of five domestic cooking methods,including steaming,microwaving,boiling,stir-frying,and stir-frying followed by boiling(stir-frying/boiling),on the nutrients and health-promoting compounds of broccoli were investigated.The results show that all cooking treatments,except steaming,caused significant losses of chlorophyll and vitamin C and significant decreases of total soluble proteins and soluble sugars.Total aliphatic and indole glucosinolates were significantly modified by all cooking treatments but not by steaming.In general,the steaming led to the lowest loss of total glucosinolates,while stir-frying and stir-frying/boiling presented the highest loss.Stir-frying and stir-frying/boiling,the two most popular methods for most homemade dishes in China,cause great losses of chlorophyll,soluble protein,soluble sugar,vitamin C,and glucosinolates,but the steaming method appears the best in retention of the nutrients in cooking broccoli. 展开更多
关键词 Broccoli Cooking Glucosinolates Vitamin C Chlorophyll Soluble sugar
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Characterization particulate matter from several Chinese cooking dishes and implications in health effects 认领 引用 被引量：11
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作者 Lina Wang Xinran Zheng +4 位作者 Svetlana Stevanovic Xin Wu Zhiyuan Xiang Mingzhou Yu Jing Liu 《Journal of Environmental Sciences》 SCIE EI CAS CSCD 2018年第10期98-106,共9页
Cooking fume produced by oil and food at a high temperature releases large amount of fine particulate matter（PM） which have a potential hazard to human health. This chamber study investigated particle emission chara... Cooking fume produced by oil and food at a high temperature releases large amount of fine particulate matter（PM） which have a potential hazard to human health. This chamber study investigated particle emission characteristics originated from using four types of oil（soybean oil, olive oil, peanut oil and lard） and different kinds of food materials（meat and vegetable）. The corresponding emission factors（EFs） of number, mass, surface area and volume for particles were discussed. Temporal variation of size-fractionated particle concentration showed that olive oil produced the highest number PM concentration for the entire cooking process. Multiple path particle dosimetry（MPPD） model was performed to predict deposition in the human respiratory tract. Results showed that the pulmonary airway deposition fraction was the largest. It was also found that particles produced from olive oil led to the highest deposition. We strongly recommend minimizing the moisture content of ingredients before cooking and giving priority to the use of peanut oil instead of olive oil to reduce human exposure to PM. 展开更多
关键词 Chinese cooking Ultrafine particle Black carbon Emission factor Lung deposition
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Effect of cooking processes on tilapia aroma and potential umami perception 认领 引用 被引量：8
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作者 Danni Zhang Charfedinne Ayed +1 位作者 Ian D.Fisk Yuan Liu 《Food Science and Human Wellness》 SCIE CAS CSCD 2023年第1期35-44,共10页
Tilapia is a freshwater fish group with a sustainable prospect but suffers off-notes appearing during cooking processes.To promote pleasant odorants by thermal cooking processes,tilapia fillets were cooked in differen... Tilapia is a freshwater fish group with a sustainable prospect but suffers off-notes appearing during cooking processes.To promote pleasant odorants by thermal cooking processes,tilapia fillets were cooked in different ways(roasting,microwave-heating,boiling and steaming).Their aroma profiles were analysed with special focus on off-notes and umami-enhancing odorants by principal component analysis,and correlated with the heating time,colour,moisture and water activity by partial least squares regression analysis.Results showed that the“green”and“earthy”off-notes were highly correlated with the boiling process(excess of water,short heating time),while most of the umami-enhancing odorants had a high association with the roasting process(low water content,long heating time,better Maillard reaction).This study indicated that roasting is the most adapted cooking process promoting Maillard-derived aromas,umami-enhancing aromas and meanwhile,reducing off-notes.This research helps in understanding the off-note generation in tilapia and promoting desirable umami-enhancing odorants. 展开更多
关键词 Tilapia Thermal cooking process Aroma Off-note Umami
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Low Light During Grain Filling Stage Deteriorates Rice Cooking Quality, but not Nutritional Value 认领 引用 被引量：5
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作者 LIANG Cheng-gang LIu Jia +3 位作者 WANG Yan XIONG Dan DINO Chun-bang LI Tian 《Rice science》 SCIE CSCD 2015年第4期197-206,共10页
To investigate the effect of low light （LL, 50% natural light） during grain filling （GF） stage on rice transamination, amino acid （AA） accumulation, nutritional value, and cooking quality in three different rice... To investigate the effect of low light （LL, 50% natural light） during grain filling （GF） stage on rice transamination, amino acid （AA） accumulation, nutritional value, and cooking quality in three different rice genotypes, transaminase activities and AA levels in grains during GF stage and the traits that significantly affected rice quality （physical appearance, cooking quality, and nutritional value） were analyzed. LL did not disturb transamination in rice grains during GF stage, as minimal impact was found on alanine and aspartate transaminase activities. Nevertheless, most AAs in caryopses, including lysine and threonine, increased in response to LL, except for sulfur-containing AAs. These results suggest that AA metabolism and accumulation in rice grains were rarely suppressed by LL during GF stage. Rice nutritional ingredients at harvest, such as major protein components including glutelin and most important essential amino acids （EAAs） including lysine and threonine, increased significantly in response to LL, whereas most protein and EAA ratios were rarely affected. However, LL markedly affected physical appearance of rice grains by reducing brown rice rate, milled rice rate, and 1000-grain weight and increasing the chalkiness rate. In addition, cooking qualities decreased in response to LL, while breakdown values and amylose levels decreased and setback values increased. We concluded that LL during GF stage decreased the cooking quality of rice, but could potentially improve the nutritional value of rice. 展开更多
关键词 cooking quality essential amino acid low light nutritional value protein rapid visco-analyzer value rice
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Investigating aldehyde and ketone compounds produced from indoor cooking emissions and assessing their health risk to human beings 认领 引用 被引量：6
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作者 Wei Zhang Zhe Bai +4 位作者 Longbo Shi Jung Hyun Son Ling Li Lina Wang Jianmin Chen 《Journal of Environmental Sciences》 SCIE EI CAS CSCD 2023年第5期389-398,共10页
Aldehyde and ketone compounds are ubiquitous in the air and prone to adverse effects on human health.Cooking emission is one of the major indoor sources.Aiming to evaluate health risks associated with inhalation expos... Aldehyde and ketone compounds are ubiquitous in the air and prone to adverse effects on human health.Cooking emission is one of the major indoor sources.Aiming to evaluate health risks associated with inhalation exposure to aldehyde and ketone compounds,13 carbonyl compounds(CCs)released from heating 5 edible oils,3 seasonings,and 2 dishes were investigated in a kitchen laboratory.For the scenarios of heating five types of oil,aldehydes accounted for 61.1%-78.0%of the total emission,mainly acetaldehyde,acrolein and hexanal.Comparatively,heating oil with added seasonings released greater concentrations of aldehyde and ketone compounds.The concentration enhancement of larger molecular aldehydes was significantly greater.The emission factors of aldehyde and ketone compounds for cooking the dish of chili friedmeatweremuch greater compared to that of tomato fried eggs.Therefore,food materials also had a great impact on the aldehyde and ketone emissions.Acetone and acetaldehyde were the most abundant CCs in the kitchen.Acrolein concentrations ranged from 235.18 to 498.71μg/m3,which was about 100 times greater compared to the guidelines provided by Office of Environmental Health Hazard Assessment(OEHHA).The acetaldehyde inhalation for adultswas 856.83-1515.55μg and 56.23-192.79μg from exposure to chili fried meat and tomato fried eggs,respectively.This exceeds the reference value of 90μg/day provided by OEHHA.The findings of this study provided scientific evidences for the roles of cooking emissions on indoor air quality and human health. 展开更多
关键词 Aldehyde and ketone Indoor cooking Emission factor Health risk
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Removal of Cooking Fume by Catalytic Combustion on Pt/La-Al_2O_3+Ce0.5Zr0.5O_2 Catalyst 认领 引用 被引量：5
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作者 王健礼 钟俊波 +3 位作者 龚茂初 刘志敏 赵明 陈耀强 《Journal of Rare Earths》 SCIE EI CAS 2006年第5期633-635,共3页
Four monolithic catalysts with low concentration of noble metal were prepared by the immersion method [ Pt/La- Al2O3, Pt/La-Al2O3 ＋ Pt/OSM （2 ： 1 ）, Pt/La-Al2O3 ＋ Pt/OSM （ 1 ： 1 ） Pt/La-Al2O3 ＋ Pt/OSM （ 1 ... Four monolithic catalysts with low concentration of noble metal were prepared by the immersion method [ Pt/La- Al2O3, Pt/La-Al2O3 ＋ Pt/OSM （2 ： 1 ）, Pt/La-Al2O3 ＋ Pt/OSM （ 1 ： 1 ） Pt/La-Al2O3 ＋ Pt/OSM （ 1 ： 2） ], and measurements of their activity were carded out in a conventional fixed-bed flow reactor. The results show that the oxygen storage material （OSM） that is added can promote the activity of the prepared catalysts and can decrease the complete conversion temperature of cooking fume. When the ratio between La-Al2O3 and OSM is 1 ： 1, the catalyst has the highest activity, and the complete conversion temperature of cooking fume is 270℃ ; the catalyst thus prepared can be applied in a wide range of gas hourly space velocity （GHSV） [from 10000 to 60000 h^-1]. The catalyst obtained shows great potential for practical application. 展开更多
关键词 cooking fume catalytic combustion OSM monolithic catalyst rare earths
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Chemical characterization of volatile organic compounds (VOCs) emitted from multiple cooking cuisines and purification efficiency assessments 认领 引用 被引量：5
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作者 Hanyu Zhang XuejunWang +8 位作者 Xianbao Shen Xin Li BoboWu Guohao Li Huahua Bai Xinyue Cao Xuewei Hao Qi Zhou Zhiliang Yao 《Journal of Environmental Sciences》 SCIE EI CAS CSCD 2023年第8期163-173,共11页
Cooking process can produce abundant volatile organic compounds(VOCs),which are harmful to environment and human health.Therefore,we conducted a comprehensive analysis in which VOCs emissions from multiple cuisines ha... Cooking process can produce abundant volatile organic compounds(VOCs),which are harmful to environment and human health.Therefore,we conducted a comprehensive analysis in which VOCs emissions from multiple cuisines have been sampled based on the simulation and acquisition platform,involving concentration characteristics,ozone formation potential(OFP)and purification efficiency assessments.VOCs emissions varied from 1828.5 to 14,355.1μg/m3,with the maximumand minimumvalues fromBarbecue and Family cuisine,respectively.Alkanes and alcohol had higher contributions to VOCs from Sichuan and Hunan cuisine(64.1%),Family cuisine(66.3%),Shandong cuisine(69.1%)and Cantonese cuisine(69.8%),with the dominant VOCs species of ethanol,isobutane and n-butane.In comparison,alcohols(79.5%)were abundant for Huaiyang cuisine,while alkanes(19.7%),alkenes(35.9%)and haloalkanes(22.9%)accounted for higher proportions from Barbecue.Specially,carbon tetrachloride,n-hexylene and 1-butene were the most abundant VOCs species for Barbecue,ranging from 8.8%to 14.6%.The highest OFP occurred in Barbecue.The sensitive species of OFP for Huaiyang cuisine were alcohols,while other cuisines were alkenes.Purification efficiency assessments shed light on the removal differences of individual and synergistic control technologies.VOCs emissions exhibited a strong dependence on the photocatalytic oxidation,with the removal efficiencies of 29.0%–54.4%.However,the high voltage electrostatic,wet purification and mechanical separation techniques played a mediocre or even counterproductive role in the VOCs reduction,meanwhile collaborative control technologies could not significantly improve the removal efficiency.Our results identifiedmore effective control technologies,which were conductive to alleviating air pollution from cooking emissions. 展开更多
关键词 Cooking emissions Volatile organic compounds(VOCs) VOCs categories Ozone formation potential(OFP) Purification efficiency
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Effects of Chalkiness on Cooking,Eating and Nutritional Qualities of Rice in Two indica Varieties 认领 引用 被引量：12
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作者 LIU Qi-hua ZHOU Xue-biao +1 位作者 YANG Lian-qun LI Tian 《Rice science》 2009年第2期161-164,共4页
An experiment was conducted to investigate the effects of chalkiness on cooking, eating and nutrition qualities of rice using Gangyou 527 （indica hybrid rice） and Zhaiyeqing 8 （conventional indica rice） as materia... An experiment was conducted to investigate the effects of chalkiness on cooking, eating and nutrition qualities of rice using Gangyou 527 （indica hybrid rice） and Zhaiyeqing 8 （conventional indica rice） as materials. Compared with the milled rice without chalkiness, amylose content, final viscosity, setback and consistence increased significantly, while gel consistence, peak viscosity and breakdown decreased remarkably and other RVA values did not have significant changes in the chalky rice of Gangyou 527. The differences in the above indices between the chalky and non-chalky rice was not remarkable in Zhaiyeqing 8. The crude protein content of chalky rice in Zhaiyeqing 8 was significantly lower than that of non-chalky rice, but there was no remarkable change between the chalky and non-chalky rice in Gangyou 527. Glutelin content fell significantly, and albumin, globulin, prolamine and lysine contents did not change significantly in chalky rice compared with non-chalky rice in the two varieties. 展开更多
关键词 rice chalkiness cooking and eating quality nutritional quality starch viscosity Rapid Viscosity Analyzer profile
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Effect of three cooking methods on nutrient components and antioxidant capacities of bamboo shoot(Phyllostachys praecox C.D.Chu et C.S.Chao) 认领 引用 被引量：4
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作者 Jin-jie ZHANG Rong JI +2 位作者 Ya-qin HU Jian-chu CHEN Xing-qian YE 《Journal of Zhejiang University-SCIENCE B》 SCIE CAS CSCD 2011年第9期752-759,共8页
Three cooking methods,namely boiling,steaming,and stir-frying for 5 to 10 min,were used to evaluate the effect on nutrient components,free amino acids,L-ascorbic acid,total phenolic contents,and antioxidant capacities... Three cooking methods,namely boiling,steaming,and stir-frying for 5 to 10 min,were used to evaluate the effect on nutrient components,free amino acids,L-ascorbic acid,total phenolic contents,and antioxidant capacities of bamboo shoots(Phyllostachys praecox).Results showed that boiling and stir-frying had a great effect on the nutrient components and they decreased the contents of protein,soluble sugar,and ash,and caused a great loss in the total free amino acids(decreased by 38.35%and 34.86%,respectively).Significant differences(P<0.05)in free amino acids were observed in the samples cooked by different methods.Stir-fried bamboo shoots had a high fat content which increased by 528.57%because of the addition of edible oil.After boiling,the L-ascorbic acid and total phenolic contents were significantly reduced,while steaming increased total phenolic content by 3.98%and stir-frying well-preserved L-ascorbic acid(78.87%of its previous content).Results of the antioxidative property study showed that stir-frying could increase antioxidant capacities of bamboo shoots.It is concluded that stir-frying is more suitable for bamboo shoots because it could obtain the maximum retention of antioxidant capacities. 展开更多
关键词 Cooking methods Bamboo shoot Nutrition Antioxidant capacities
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Emissions of intermediate volatility organic compound from waste cooking oil biodiesel and marine gas oil on a ship auxiliary engine 认领 引用 被引量：4
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作者 Penghao Su Yuejiao Hao +7 位作者 Zhe Qian Weiwei Zhang Jing Chen Fan Zhang Fang Yin Daolun Feng Yingjun Chen Yifan Li 《Journal of Environmental Sciences》 SCIE EI CAS CSCD 2020年第5期262-270,共9页
Ship auxiliary engines contribute large amounts of air pollutants when at berth.Biodiesel,including that from waste cooking oil(WCO),can favor a reduction in the emission of primary pollutant when used with internal c... Ship auxiliary engines contribute large amounts of air pollutants when at berth.Biodiesel,including that from waste cooking oil(WCO),can favor a reduction in the emission of primary pollutant when used with internal combustion engines.This study investigated the emissions of gaseous intermediate-volatile organic compounds(IVOCs)between WCO biodiesel and marine gas oil(MGO)to further understand the differences in secondary organic aerosol(SOA)production of exhausts.Results revealed that WCO exhaust exhibited similar IVOC composition and volatility distribution to MGO exhaust,despite the differences between fuel contents.While WCO biodiesel could reduce IVOC emissions by 50%as compared to MGO,and thus reduced the SOA production from IVOCs.The compositions and volatility distributions of exhaust IVOCs varied to those of their fuels,implying that fuel-component-based SOA predicting model should be used with more cautions when assessing SOA production of WCO and MGO exhausts.WCO biodiesel is a cleaner fuel comparing to conventional MGO on ship auxiliary engines with regard to the reductions in gaseous IVOC emissions and corresponding SOA productions.Although the tests were conducted on test bench,the results could be considered as representative due to the widely applications of the test engine and MGO fuel on real-world ships. 展开更多
关键词 Waste cooking oil biodiesel Marine gas oil Marine auxiliary engine Intermediate-volatility organic compounds Secondary organic aerosol
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