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A New Approach for Infrared Temperature Measurement Sensor Systems and Temperature Control for Domestic Induction Hobs.
Sensors (Basel)
January 2025
Mechatronics Engineering Department, Yıldız Technical University, Besiktas, Istanbul 34349, Türkiye.
The accurate measurement of cooking vessel temperatures in induction hobs is crucial for ensuring optimal cooking performance and safety. To achieve this, improvements in existing measurement methods such as thermocouples, thermistors, and infrared (IR) temperature sensors are being explored. However, traditional IR sensors are sensitive to interference from the heated glass ceramic, severely affecting accuracy.
View Article and Find Full Text PDFThe effects of industrial processing and home cooking practices on trans-fatty acid profiles of vegetable oils.
Food Chem
December 2024
Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark.
The intake of trans-fatty acids (TFA) is strongly associated with an increased risk of cardiovascular diseases and elevated low-density lipoprotein cholesterol levels in blood. This review explores the critical factors influencing TFA formation during industrial vegetable oil processing and home cooking practices, particularly deep-frying. While hydrogenation, a major source of TFA, has been largely eliminated in developed countries, it remains unregulated in many developing countries, posing significant health risks.
View Article and Find Full Text PDFUnravelling the function of funerary pottery vessels of the 2nd-1st millennia BC in the Dailaman Province (Iran) through typology, petrography, and organic residue analyses.
PLoS One
September 2024
The University Museum, University of Tokyo, Tokyo, Japan.
Pottery vessels often comprise major burial goods at archaeological sites, thus providing valuable information for reconstructing past mortuary practices. However, because of the uncertainty of its function or use, which has been interpreted mostly through typological studies alone, the analytical potential of pottery as a burial good has not been fully exploited. This study applied bio-chemical and geochemical analyses for the first time to funerary pottery vessels of the Iron Age of North Iran to examine their function and use.
View Article and Find Full Text PDFEnhanced Frying Efficiency at Low Temperatures Utilizing a Novel Planetary Fryer.
Foods
June 2024
School of Chemistry, Aristotle University of Thessaloniki, 54 124 Thessaloniki, Greece.
Article Synopsis
- The study focuses on improving the frying process of natural porous materials like potatoes by using horizontal acceleration to enhance heat and mass transfer during frying.
- The innovative frying device operates with a unique planetary motion, involving simultaneous rotation around two vertical axes, which helps create convective currents in oil and expel vapor bubbles from the food.
- The research evaluates how factors like rotational speed, oil temperature, and frying duration affect water loss and the taste quality of the fried items, aiming for a more energy-efficient and healthier frying method.
Identifying Past Beer Production: Contributions from an Ethnoarchaeological Study in Bedik Villages, Senegal.
Ethnoarchaeology
April 2024
Faculty of Sciences, Laboratory ARCAN (Archaeology of Africa & Anthropology), University of Geneva, Geneva, Switzerland.
The identification of beer production in past societies remains a challenge as very few studies have discussed its material evidence. Our investigation in Senegal aimed at filling this gap. We documented 14 beer houses and several beer cooking areas in five Bedik villages and excavated a beer house and associated cooking area in a recently abandoned village.
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