Academic literature on the topic 'COOKING SECTOR'
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Journal articles on the topic "COOKING SECTOR"
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Stritzke, Susann, Carlos Sakyi-Nyarko, Iwona Bisaga, Malcolm Bricknell, Jon Leary, and Edward Brown. "Results-Based Financing (RBF) for Modern Energy Cooking Solutions: An Effective Driver for Innovation and Scale?" Energies 14, no. 15 (July 28, 2021): 4559. http://dx.doi.org/10.3390/en14154559.
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Results-based financing (RBF) programmes in the clean cooking sector have gained increasing donor interest over the last decade. Although the risks and advantages of RBF have been discussed quite extensively for other sectors, especially health services, there is limited research-documented experience of its application to clean cooking. Due to the sheer scale of the important transition from ‘dirty’ to clean cooking for the 4 billion people who lack access, especially in the Global South, efficient and performance-proven solutions are urgently required. This paper, undertaken as part of the work of the UKAid-funded Modern Energy Cooking Services (MECS) programme, aims to close an important research gap by reviewing evidence-based support mechanisms and documenting essential experiences from previous and ongoing RBF programmes in the clean cooking and other sectors. On this basis, the paper derives key strategic implications and learning lessons for the global scaling of RBF programmes and finds that qualitative key performance indicators such as consumer acceptance as well as longer-term monitoring are critical long-term success factors for RBF to ensure the continued uptake and use of clean cooking solutions (CCS), however securing the inclusion of these indicators within programmes remains challenging. Finally, by discussing the opportunities for the evolution of RBF into broader impact funding programmes and the integration of energy access and clean cooking strategies through multi-sector approaches, the paper illustrates potential steps to enhance the impact of RBF in this sector in the future.
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Saputra, Evan. "Determination of Performance Indicators For Cooking Oil Logistic Using Fuzzy-Delphi Method." Siber Journal of Transportation and Logistics 1, no. 1 (April 1, 2023): 13–23. http://dx.doi.org/10.38035/sjtl.v1i1.38.
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Logistic issues are still become a serious matter for Indonesian society. This problem should be seriously considered by Indonesia. Many sectors that support logistic growth should be arranged properly in order to increase the value of performance of logistic in Indonesia. Agriculture sector is one of the sectors that has important role in national development integration. Unfortunately, production growth for this sector is still relatively low compared to some other sectors with value 1.85%. One of the agricultural sectors in Indonesia was palm oil plantations that produces cooking oil. Currently, Indonesia was suspected by having problems on the cooking oil distribution. Cooking oil distribution margins are tending to increase, while margin is one of the efficiency indicators in distribution system. The increasing of distribution margin indicates that the distribution of the commodity is inefficient. Thus, we need to improve efficiency and effectiveness in all logistics activities. The issue is, what are the relevant indicators to manage the logistics of cooking oil in an effort to improve the efficiency and effectiveness. Determination of performance indicators can be done by getting the opinion and consensus of the experts who understand the logistics of cooking oil. The method used is the Delphi method that will integrated with fussy method. The method is called Fuzzy-Delphi method.
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Im, Hyunji, and Yunsoung Kim. "The Electrification of Cooking Methods in Korea—Impact on Energy Use and Greenhouse Gas Emissions." Energies 13, no. 3 (February 5, 2020): 680. http://dx.doi.org/10.3390/en13030680.
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The electrification of cooking methods in Korea was investigated to understand the impact of different cooking methods on energy use and greenhouse gas (GHG) emissions in the building sector. Annual household cooking energy consumption was compared for the Nowon Energy Zero House Project, a zero-energy housing complex using induction cooktops, and a sample of households that used natural gas for cooking. The results showed that the former consumed less calories (a difference of 2.2 times) and emitted less GHGs (a difference of 2.6 times) compared to gas cooking households. A countrywide scenario analysis was conducted by combining the share of electric cooking households with the projected power generation mix in 2030. Under the 2030 Policy scenario for power generation, and with an electricity cooking share of 20%, cooking-related GHG emissions were projected to be 3.79 million t CO2/year; 3.8% (150,000 t CO2/year) lower than those in the present day, despite a total population increase. The electrification of cooking methods in Korea has the potential to reduce both the energy demand of the building sector and GHG emissions, in synergy with the decarbonization of the power generation sector.
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Sinha, Chandra Shekhar, and Tara Chandra Kandpal. "Optimal mix of technologies in rural India: The cooking sector." International Journal of Energy Research 15, no. 2 (February 1991): 85–100. http://dx.doi.org/10.1002/er.4440150203.
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Purwanto, Agus, Syafrudin Syafrudin, and Sunarsih Sunarsih. "Carbon Footprint from Settlement Activities: A Literature Review." E3S Web of Conferences 125 (2019): 02001. http://dx.doi.org/10.1051/e3sconf/201912502001.
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One of the causes of increasing greenhouse gases is the increase in CO2 emissions produced from both the industrial sector, transportation sector, and settlement sector. The settlement sector also contributes to CO2 emissions based on household activities. Research on carbon footprint from settlement activities is currently focusing on carbon footprints from household energy use both electricity and heat energy for cooking and have not taken into account the activities of vehicle fuel use, domestic waste, and water consumption. This paper aims to conduct a literature study on matters relating to the method of estimating the carbon footprint of settlement activities and influencing variables. The results of this study are a framework for estimating the more comprehensive carbon footprint of housing activities by adding private vehicle fuel consumption, waste generation, and water consumption in addition to the use of fuel for cooking and electricity use.
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Gujba, Haruna, Yacob Mulugetta, and Adisa Azapagic. "The Household Cooking Sector in Nigeria: Environmental and Economic Sustainability Assessment." Resources 4, no. 2 (June 18, 2015): 412–33. http://dx.doi.org/10.3390/resources4020412.
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Bansal, Mohit, R. P. Saini, and D. K. Khatod. "Development of cooking sector in rural areas in India—A review." Renewable and Sustainable Energy Reviews 17 (January 2013): 44–53. http://dx.doi.org/10.1016/j.rser.2012.09.014.
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Kweka, Ansila, Anna Clements, Megan Bomba, Nora Schürhoff, Joseph Bundala, Erick Mgonda, Mattias Nilsson, Elliot Avila, and Nigel Scott. "Tracking the Adoption of Electric Pressure Cookers among Mini-Grid Customers in Tanzania." Energies 14, no. 15 (July 28, 2021): 4574. http://dx.doi.org/10.3390/en14154574.
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“Are electric cooking appliances viable clean cooking solutions for mini-grids?” To help answer this question, the Access to Energy Institute (A2EI) set up a pilot project in six different mini-grid locations around Lake Victoria in Tanzania and gave 100 households an electric pressure cooker (EPC) to use in their homes. Each EPC was connected to a smart meter to collect data on how the EPCs were used. The paper presents findings from a study designed around the A2EI pilot project that aims to provide an understanding of cooking practices, the adoption of electric cooking over time, and to assess the potential for electric cooking to substitute traditional cooking fuels. Through collaboration with the Modern Energy Cooking Services (MECS) program, Nexleaf Analytics, and PowerGen, the pilot has generated data on electrical energy consumption from 92 households in six remote areas as well as a comprehensive range of other datasets gathered from 28 households in two of the locations. This paper presents a preliminary analysis of this data. It starts with an analysis of cooking practices in these communities—dishes cooked, utensils used for cooking, and choice of fuels. It goes on to examine fuel stacking behavior, and finally, it examines how people have integrated EPCs into their cooking practices before the highlighting key impacts associated with using EPCs. The answer to the original research question will be useful for different stakeholders such as utility companies, mini-grid operators, electric cooking appliance manufacturers, the clean cooking sector, and international organizations.
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Mohammed, Fatima, Abbas Khalaf Muhammad Al-Hamidawi, Mustafa Hasan Azeez AL-buhayder, and Thifaf Jasim Mohammed. "Sustainable Materials Production for Oily Wastewater Treatment." IOP Conference Series: Earth and Environmental Science 961, no. 1 (January 1, 2022): 012080. http://dx.doi.org/10.1088/1755-1315/961/1/012080.
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Abstract The discharge of water from oil fields It has become one of the most significant environmental concerns associated with the oil sector. Hydrocarbon spills and crude oil fuel spills are a continual hazard to aquatic ecosystems. Inexpensive and sustainable sorbent materials are needed to mitigate the environmental damage of this pollution. To meet this need, this study features a low-density polysulfide polymer prepared by Sulfur and used cooking oils react directly. Since both sulfur and cooking oils are hydrophobic, the polymer is close to hydrocarbons such as crude oil and diesel fuel and can easily remove them from seawater. Oil can be recovered and polymer can be reused in oil spill treatment. Polysulfide is unique in that it is prepared from completely recycled waste. Sulfur is a by-product of the petroleum industry, and used cooking oil can also be used as a raw material. Therefore, waste sulfur from the petroleum industry is used to make effective anti-pollution adsorbents from the same sector According to the study’s findings, 98.55 percent of the oil was removed from the north.
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Mc Dowell, Dawn, Una McMahon-Beattie, and Amy Burns. "Schoolinary art: practical cooking skills issues for the future." British Food Journal 117, no. 2 (February 2, 2015): 629–50. http://dx.doi.org/10.1108/bfj-05-2014-0161.
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Purpose – The purpose of this paper is to consider the importance of structured and consistent practical cookery skills intervention in the 11-14-year age group. This paper reviews the impact and development of statutory and non-statutory cooking skills interventions in the UK and considers limitations in relation to life skills training. Currently practical cooking skills are mainly derived from two sources namely the non-statutory sector (community cooking interventions) and the statutory sector (Home Economics teaching). Design/methodology/approach – The paper compares the two interventions in terms of effective long-term outcomes. Non-statutory cooking interventions are generally lottery funded and therefore tend to be single teaching blocks of, on average, six to eight weeks targeting mostly low-income adults and the literature emphasises a deficit of empirical measurement of the long-term impact. In contrast Home Economics classes offer a structured learning environment across genders and socio-economic groups. In addition it is taught over a substantial time frame to facilitate a process of practical skills development (with relevant theoretical teaching), reflection, group communication and consolidation, where according to current educational theory (Kolb, 1984) learning is more thoroughly embedded with the increased potential for longer term impact. Findings – The review identifies the limitations of too many community initiatives or “project-itis” (Caraher, 2012, p. 10) and instead supports the use of the school curriculum to best maximise the learning of practical cooking skills. Originality/value – This review will be of particular value to educationalists and health policy decision makers.
Dissertations / Theses on the topic "COOKING SECTOR"
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Souza, Leonardo LeocÃdio Coelho de. "Outsourcing decisions and practices in management of human factor: analysis of big industry Ceara cooking." Universidade Federal do CearÃ, 2008. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=3659.
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The objective of this paper is to research and present the motives which sustain the decisions of outsourcing in the clothing producers in the state of CearÃ. It also aims
at qualitatively evaluating the practices of managing the human factor in outsourcing. Initially, technical approaches were made such as: organizations in networks and strategic contracting out; business strategy and managing the human element; the textile industry and the clothing sector. After looking over the bibliography, a field survey was taken using two semi-structured questionnaires and a guided interview in the larger clothing manufactures in CearÃ. After this, the information gathered was dealt with quantitatively and qualitatively. To do this the reversibility model was utilized. The survey enabled us to show that the decision to outsource, on the part of the companies surveyed, had a limited effect due to the inability to reduce costs and to the fact that quality was compromised. In this case, the fragility of the techniques in managing the human element in outsourcing is notorious. Although decisions to contract out are based, in general, on strategic criteria, the congruency between
these decisions and the practices of managing the human element when outsourcing was not evident in the larger clothing producers in CearÃ. It is believed that
investment in the technology of managing work which is outsourced could correct the dysfunctions which were perceived.O presente trabalho tem como objetivo pesquisar e apresentar as motivaÃÃes que sustentam as decisÃes de terceirizaÃÃo nas empresas de confecÃÃo do Estado do Cearà e avaliar qualitativamente as prÃticas da gestÃo do fator humano terceirizado. Inicialmente, foram feitas abordagens teÃricas tais como: organizaÃÃes em rede e terceirizaÃÃo estratÃgica; estratÃgia empresarial e gestÃo do fator humano; indÃstria tÃxtil e o setor de confecÃÃo. ApÃs a revisÃo bibliogrÃfica, realizou-se uma pesquisa de campo, com a aplicaÃÃo de dois questionÃrios semi-estruturados e uma entrevista por pauta, junto Ãs grandes empresas de confecÃÃo do CearÃ. Em seguida, as informaÃÃes coletadas foram tratadas quantitativa e qualitativamente, sendo para isso utilizado o modelo de reversibilidade. A pesquisa permitiu constatar que as decisÃes de terceirizaÃÃo nas empresas pesquisadas tÃm alcance limitado pela incapacidade de reduzir custos e pelo comprometimento da qualidade. Onde a terceirizaÃÃo se afirma com forÃa, assume uma conotaÃÃo custos, com prejuÃzos para a qualidade. Neste caso, a fragilidade das tÃcnicas da gestÃo do fator humano terceirizado à flagrante. Embora as decisÃes de terceirizaÃÃo se pautem, em geral, por critÃrios estratÃgicos, nÃo fica evidente a congruÃncia entre as referidas decisÃes e as prÃticas da gestÃo do fator humano terceirizado nas grandes indÃstrias cearenses de confecÃÃo. Acredita-se que os investimentos em tecnologias da gestÃo do trabalho terceirizado possam corrigir as disfunÃÃes percebidas.
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KC, (Chhetri) Arjun Bahadur. "Promoting Sustainability in the Energy Sector in Nepal-with a Focus on Biodiesel Fuel." 2012. http://hdl.handle.net/10222/15502.
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This study analyzes the sustainability of various energy sources including micro hydro power and biodiesel in the context of Nepal. The main focus is on the development of biodiesel fuels from non-edible oil resources including waste cooking oil, jatropha and soapnut oil feedstocks grown on the marginal lands of Nepal.
Biodiesel fuel samples were prepared by acid and/or base catalyst transesterification. Both single stage and dual stage transesterification processes were employed depending on the free fatty acid content of the oil feedstock. The oil to biodiesel conversion rate and total yield were monitored. The quality of the biodiesel fuels including viscosity etc was confirmed by an external laboratory and all fuels met the ASTM fuel quality requirements.
Canola, jatropha and soapnut biodiesel fuels were tested to determine some atomization properties - density, surface tension and viscosity - at elevated temperatures and pressures. The density of three biodiesel fuels and diesel were determined up to 523 K and 7 MPa using a capacitance type densitometer. The results showed a linear relationship with temperature and pressure over the measured range. The experimental data were well within the range of canola and other biodiesel fuels found in the literature. Kay’s mixing rule was used to predict the density of some biodiesel blends and the results were found to be in agreement with less than 5% error with the measured data.
The surface tension was measured using a pendant drop apparatus for all three biodiesel and diesel fuels for temperatures and pressures up to 473K and 7 MPa. Results showed a linear relationship with temperature as well as with pressure. Temperature has a higher effect on surface tension than pressure.
The viscosity of all three biodiesel and diesel fuels were measured using a torsional vibration viscometer up to 523 K and 7 MPa. Results showed that the viscosity-temperature relationship of all three biodiesel fuels tested followed a modified Andrade equation which was also applicable when temperature and pressure were both applied simultaneously. The measured and regressed kinematic and dynamic viscosities obtained were comparable with values in the literature.This thesis is focused on sustainability analysis of alternative fuels in Nepal and presents the resullts of the tests on fuel and atomization characterisation of different biodiesel feedstocks including canola, jatropha, soapnut and waste cooking oil. A new model to evaluate sustainability of renewable alternatives energy resources has been developed and tested.
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Morgado, Bruno Azevedo Pereira. "Plano de negócios Cookit." Master's thesis, 2015. http://hdl.handle.net/10071/11123.
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JEL Classification: M13, M21O presente projeto consiste num Plano de Negócios para a Cookit, uma empresa que fornece kits de refeição pré-preparados, prontos a cozinhar, que se pretende afirmar no mercado alimentar através de um conceito diferente do habitual, adaptado às novas tendências dos consumidores. O principal objetivo deste projeto é avaliar económica e financeiramente o plano de negócios e, consequentemente analisar a sua viabilidade. Em primeiro lugar é efetuado um enquadramento teórico mais relevante nas áreas da Estratégia e do Setor Agroalimentar, seguindo-se uma análise de mercado, mais propriamente, ao funcionamento da Indústria onde a Cookit se insere, quais os concorrentes presentes no mercado, ao Retalho alimentar, aos potenciais clientes e, por fim, às tendências para a Indústria. Após esta primeira fase, é apresentada uma descrição do negócio, que contempla toda a informação sobre a ideia de negócio, quais as receitas fornecidas pela Cookit e, ainda, a descrição completa do processo produtivo. De seguida é elaborada a análise da envolvente, onde são identificados os pontos fortes e fracos da Cookit, bem como as oportunidades e ameaças do mercado, o que permite estudar a integração da empresa na sua envolvente. Após o levantamento de dados do mercado e da análise efetuada, é definida a estratégia de desenvolvimento da Cookit que contempla todo o processo de formulação estratégica, desde a definição da visão, missão e valores da Cookit até à identificação dos fatores críticos de sucesso, Goals e Objetivos SMART. Posteriormente, são definidas as políticas de implementação do negócio, tais como o Preço, Localização, Organização, Espaço Físico, etc.. Por fim, são apresentadas as estimativas de receitas e custos e, consequentemente, é realizada a análise de viabilidade económica e financeira realizada, onde é demonstrado que a Cookit é um projeto viável.
The present project consists of a Business Plan for Cookit, a company which supplies pre-prepared meal kits, ready to cook and intends to enter the food market with a different concept, adapted to new customer trends. The main propose of the project is to evaluate the Business Plan economically and financially, in order to assess whether it is viable. Firstly, a theoretical framework in the areas of Strategy and the Agro-food sector is established, followed by a market analysis, more specifically of the industry where Cookit is present, which competitors are in the market, food retail, the potential customers and finally, the industry trends. Following this first phase, a description of the business is presented which includes all information about the business idea, the recipes provided by Cookit and also a complete description of the production process. Then an inclusive analysis was carried out where the strengths and weaknesses of Cookit are identified as well as the opportunities and threats in the market, which allows the study of the company’s integration into its selected market. After market research and analysis of the data, the Cookit development strategy which encompasses the entire formulation process, from the definition of the vision, mission and values of Cookit to the identification of the critical factors for success, Goals and SMART Goals, is outlined. Subsequently, the business implementation policies are defined, such as price, location, organization and physical space. Lastly, the estimated revenue and costs are presented and the economic and financial feasibility analysed where it is shown that Cookit is a viable project.
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Mutegi, Charity Kawira. "The extent of Aflatoxin and Aspergillus section Flavi, Penicillium spp. and Rhizopus spp. contamination of peanuts from households in western Kenya and the causative factors of contamination." Thesis, 2010. http://hdl.handle.net/10413/1080.
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Peanuts contribute significantly to food security in western Kenya due to their high nutritional value and cash crop potential. However, the crop is highly susceptible to aflatoxin contamination. Yet little information is available on the extent of contamination in the region. This study explores the level and extent of contamination of peanuts by aflatoxins, Aspergillus section Flavi, Rhizopus and Penicillium spp. in western Kenya. A survey of 769 households was carried out in the Busia and Homa bay districts of Kenya. Information on peanut pre- and post-harvest practices was collected through person-to-person interviews. Aflatoxin levels of samples collected from each household were determined by indirect competitive ELISA method. Isolation of Aspergillus section Flavi, Penicillium and Rhizopus spp. was done on Modified Dichloran Rose Bengal (MDRB) agar, while identification of specific fungal species was done on Czapek yeast extract agar (CYA). Screening isolates of A. flavus and A. parasiticus for aflatoxin production was done in high sucrose yeast extract (YES) liquid medium, and the aflatoxin types identified on TLC plates, using analytical grades of aflatoxin B1, B2, G1 and G2 as reference standards. Common household preparation techniques (roasting, making peanut paste and boiling peanuts) were evaluated for effectiveness in reducing aflatoxin levels in peanuts. The boiling procedure was modified to test the effect of magadi (locally available salt used mainly to soften legumes, vegetables or maize while cooking), ammonium persulphate and sodium hypochlorite during soaking. Magadi, sodium bicarbonate and locally prepared ash was subsequently used to boil the nuts after soaking. Aflatoxin levels ranged from zero to 7525 ìg/kg. Most samples were safe to consume, based on the European Union and Kenya Bureau of Standards tolerance levels, with 63.7 per cent of all samples having undetectable levels, and only 7.54 per cent being contaminated based on KEBS standards. Peanuts from the Busia district, which has more of Lower Midland 1 (mean annual rainfall of 1600-1800 mm) and Lower Midland 2 (mean annual rainfall of 1300-1700 mm) agro-ecological zones had significantly (÷2=14.172; P=0.0002) higher levels of aflatoxin compared to the Homa bay district, that has more of the drier Lower Midland 3 agroecological zone (mean annual rainfall of 900-1500mm). Improved cultivars had significantly (÷2=9.748; P=0.0018) lower levels of aflatoxin compared to local cultivars. Over 60 per cent of all samples had A. flavus S-strain, A. flavus L-strain and A. niger. A. flavus S-strain was positively correlated with aflatoxin levels. As expected, grading of peanuts post-harvest significantly reduced the incidence of A. flavus S- and L-strains, while peanuts collected from farmers who belonged to producer marketing groups had a significantly lower incidence of A. flavus S- and L-strains, A. niger and Rhizopus spp. The incidence of A. flavus L-strain, A. niger and Rhizopus spp. was significantly higher in local landraces compared to the improved cultivars. Over 60 per cent of isolates produced Aflatoxin B1. Intermediate processes such as sorting and dehusking led to a significant decline in levels of aflatoxin. Soaking peanuts in water, magadi, NaOCl and ammonium persulphate significantly reduced aflatoxin levels by 27.7, 18.4, 18.3 and 1.6 per cent respectively; while boiling the peanuts in magadi, local ash, baking powder and water reduced aflatoxin levels by 43.8, 41.8, 28.9 and 11.7 per cent respectively. Using magadi during boiling increased the acceptability of the boiled peanuts while reducing the aflatoxin levels. The impact of aflatoxin levels in peanuts studied in this research is within safe limits except a few samples, and therefore aflatoxin contamination of peanuts at household level is not a serious threat. Contamination by aflatoxin and post-harvest fungi can be reduced by focusing on improved control strategies for wetter and more humid zones such as planting improved peanut cultivars and controlling pre-harvest pest damage. Conventional household peanut preparation techniques should be explored as possible aflatoxin management strategies in Kenya. The aflatoxin binding properties of locally available salts such as magadi and locally prepared ash should be further investigated.Thesis (Ph.D.)-University of KwaZulu-Natal, Pietermaritzburg, 2010.
Books on the topic "COOKING SECTOR"
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Babb, Florence E. Between field and cooking pot: The political economy of marketwomen in Peru. Austin: University of Texas Press, 1989.
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Babb, Florence E. Between field and cooking pot: The political economy of marketwomen in Peru. Austin: University of Texas Press, 1998.
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Babb, FlorenceE. Between field and cooking pot: The political economy of marketwomen in Peru. Austin: University of Texas Press, 1989.
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Our world: Bardi Jaawi : life at Ardiyooloon. Broome, W.A: Magabala Books, 2010.
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Kokuritsu Kokkai Toshokan shozō Meijiki kankō tosho maikuro-ban shūsei: Taiiku, budō : Taiiku, budō, CEM. Tōkyō: Maruzen, 1991.
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Kokuritsu Kokkai Toshokan shozō Meijiki kankō tosho maikuro-ban shūsei: Bungaku : Nihon bungaku, DBB. Tōkyō: Maruzen, 1991.
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Kokuritsu Kokkai Toshokan shozō Meijiki kankō tosho maikuro-ban shūsei: Hōritsu : Chihō reikishū, BBD. Tōkyō: Maruzen, 1991.
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Kokuritsu Kokkai Toshokan shozō Meijiki kankō tosho maikuro-ban shūsei: Hōritsu : Kenpō, Kōshitsuhō, BBE. Tōkyō: Maruzen, 1991.
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Kokuritsu Kokkai Toshokan shozō Meijiki kankō tosho maikuro-ban shūsei: Seiji : Keisatsu, shōbō, BAF. Tōkyō: Maruzen, 1991.
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Kokuritsu Kokkai Toshokan shozō Meijiki kankō tosho maikuro-ban shūsei: Sōki : Ippan ronbunshū, kōenshū, EAF. Tōkyō: Maruzen, 1991.
Find full textBook chapters on the topic "COOKING SECTOR"
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Singh, Vijeta, Nandita Mishra, and Farhad Taghizadeh-Hesary. "Policies to Alleviate Energy Poverty in the Cooking Sector in India." In The Handbook of Energy Policy, 1–31. Singapore: Springer Nature Singapore, 2022. http://dx.doi.org/10.1007/978-981-16-9680-0_6-1.
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Singh, Vijeta, Nandita Mishra, and Farhad Taghizadeh-Hesary. "Policies to Alleviate Energy Poverty in the Cooking Sector in India." In The Handbook of Energy Policy, 163–93. Singapore: Springer Nature Singapore, 2023. http://dx.doi.org/10.1007/978-981-19-6778-8_6.
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Karimu, Amin, and John Bosco Dramani. "Energy Consumption Patterns in Africa: The Role of Biomass Fuels for Cooking and Fuel Use in the Transportation Sector." In Sustainable Consumption and Production, Volume I, 315–41. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-56371-4_16.
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Michoud, Bruno, and Manfred Hafner. "Energy Access in Sub-Saharan Africa: General Context." In Financing Clean Energy Access in Sub-Saharan Africa, 7–26. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-75829-5_2.
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AbstractThe objective of this chapter is to provide the reader with an overall view of the current situation regarding clean energy access in sub-Saharan Africa, as well as to compare it with other developing and emerging economies. It focuses on the role played by energy in our daily lives and the financing gaps in the power and clean cooking sectors in the subcontinent. This section aims at setting the scene and giving more information about the dramatic energy challenges the region is currently facing.
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Low, Jan, Anna-Marie Ball, Paul Ilona, Beatrice Ekesa, Simon Heck, and Wolfgang Pfeiffer. "Scaling Readiness of Biofortified Root, Tuber, and Banana Crops for Africa." In Root, Tuber and Banana Food System Innovations, 513–54. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-92022-7_17.
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AbstractThis chapter describes the degree of readiness and use of biofortified root, tuber, and banana (RT&B) crops: sweetpotato, cassava, banana (cooking and dessert types), and potato. Efforts to develop and utilize orange-fleshed sweetpotato (OFSP), yellow cassava (VAC), and vitamin A banana/plantain (VAB) have been focused heavily in sub-Saharan Africa (SSA), where 48% of the children under 5 years of age are vitamin A-deficient. Iron-biofortified potato is still under development, and a recent study found high levels of bioavailability (28.4%) in a yellow-fleshed cultivar (Fig. 17.1). To date, adapted VAB varieties have been piloted in East Africa, and OFSP and VAC have scaled to 8.5 million households. The scaling readiness framework is applied to innovation packages underlying those scaling efforts to shed light on how scaling is progressing and identify remaining bottlenecks. Women dominate RT&B production in SSA, and women and young children are most at risk of micronutrient deficiencies; hence women’s access to technologies was prioritized. Lessons learned from these scaling efforts are discussed, with the goal of accelerating the scaling readiness process for other biofortified RTB crops. Implementing gender-responsive innovation packages has been critical for reaching key nutrition and income goals. Diverse partnerships with public and private sector players and investing in advocacy for an adequate enabling environment were critical for achieving use at scale. Future scaling will depend on more nutritious sustainable food systems being at the forefront, supported by continued improvement in breeding methodologies to adapt to climate change and enhance multiple nutrient targets more quickly and to increase investment in the input and marketing infrastructure that vegetatively propagated crops require.
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Michoud, Bruno, and Manfred Hafner. "Further Areas of Work." In Financing Clean Energy Access in Sub-Saharan Africa, 151–52. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-75829-5_11.
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AbstractThis book presented investment risks associated with the sub-Saharan African clean energy industry and an overview of risk mitigation strategies and innovative financing schemes available to public and private players, while focusing on the power and clean cooking sectors and specific energy resources. Starting from this basis, we identified the following areas for future work: (i) the quantification of investment risks; (ii) the selection of risk mitigation actions and their impact on the cost of capital; (ii) the exploration of additional sectors and energy resources; (iv) an in-depth analysis of subsidy reforms.
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Bhol, Seema Gupta, Jnyana Ranjan Mohanty, Proshikshya Mukherjee, and Prasant Kumar Pattnaik. "Selecting Location for Agro-Based Industry Using ELECTRE III Method." In Advances in Wireless Technologies and Telecommunication, 99–121. IGI Global, 2020. http://dx.doi.org/10.4018/978-1-5225-9004-0.ch007.
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The Indian economy is driven by its agricultural sector. Industries based on agricultural produce are important as they give a competitive market for the agricultural production. Mustard is one of the major cash crops selected for this chapter. Mustard oil is used as cooking medium as well as other purpose in Indian households. Selecting the best location for setting up a mustard mill can be considered as a multiple criteria decision-making problem (MCDM), and ELECTRE III method is used and explained in detail to rank different location options in increasing order of suitability.
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Letuka, Ponts’o, Jane Nkhebenyane, and Zikhona Tywabi-Ngeva. "Heavy Metal Contamination in Food: The Perspective of the Sub-Saharan Informal Food Trade." In Health Risks of Food Additives - Recent Developments and Trends in Food Sector [Working Title]. IntechOpen, 2023. http://dx.doi.org/10.5772/intechopen.108861.
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Food safety is often threatened by the intended or unintended introduction of contaminants. Street foods are susceptible to microbial, chemical and physical contaminants. Due to their ubiquitous existence in the environment, heavy metals are among the majority of food material contaminants and they are believed to have carcinogenic properties. Heavy metals have been a source of contamination in the informal food value chain mainly due to their bioaccumulation and existence in voluminous amounts. Several factors account for the rate of contamination and the continued failure to prevent it. Carcinogens such as lead and arsenic are often present in high levels in some vended foodstuffs, and their prolonged ingestion could have injurious effects on consumer health. Heavy metal contamination in street-vended foods sometimes occurs as a result of leaching from poorly designed or old and inadequately cleaned utensils. Moreover, aluminium pots used in cooking may leach aluminium ions, especially when acidic foods such as grains and seafood are cooked.
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Kemabonta, Tam. "Establishing Property Rights and Private Ownership: The Solution to Malinvestment in the Energy Sector in Developing Countries." In Sustainable Energy Investment - Technical, Market and Policy Innovations to Address Risk. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.91039.
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There are over 800 million people in the world without access to modern forms of energy services, like electricity, cooking gas, and LPG. This has been called energy poverty. Most studies in the field of energy poverty address the issue from an absence of technological or financial resources perspective. They address the problem as energy in itself having an objective inherent value, more or less addressing the symptoms of the problem and not the problem itself. In this chapter, a new paradigm that addresses the problem of energy poverty and malinvestment is introduced. This paradigm, utilizing the theory of economic calculation and the use and exchange value embodied in the subjective value theory, makes a case for the importance of private property rights in the factors or means of production for modern forms or energy such as electricity. The Nigerian energy sector is used as a case study for this.
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Özen, Ibrahim Akın, and Ibrahim Ilhan. "Opinion Mining in Tourism." In Handbook of Research on Smart Technology Applications in the Tourism Industry, 43–64. IGI Global, 2020. http://dx.doi.org/10.4018/978-1-7998-1989-9.ch003.
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In the tourism sector, online tourist reviews analysis is one of the methods to evaluate the products and services offered by businesses and understand the needs of tourists. These reviews take place in social networks and e-commerce sites in parallel with the developments in information and communication technologies. Tourists generate these reviews during or after their use of the products or services. In the literature, these reviews are referred to as UGC (User Generated Content) or eWOM (electronic word-of-mouth). The scientific evaluation of the textual contents in tourist reviews is done by text mining, which is a sub-area of data mining. This chapter discusses the methods and techniques of opinion mining or sentiment analysis. In addition, aspect-based sentiment analysis and techniques to be used in the application are discussed. A case study was carried out using aspect-based sentiment analysis method. In the application “Cappadocia home cooking” restaurant used tourist reviews.
Conference papers on the topic "COOKING SECTOR"
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Uddin, Md Milon. "Cooking Energy Sector in Bangladesh." In 2020 IEEE International Conference on Advent Trends in Multidisciplinary Research and Innovation (ICATMRI). IEEE, 2020. http://dx.doi.org/10.1109/icatmri51801.2020.9398311.
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Ugolo, Jerry Obaro, and Michael Iwegbu. "Panacea to Domestic Gas Supply Accessibility and Affordability in Nigeria." In SPE Nigeria Annual International Conference and Exhibition. SPE, 2023. http://dx.doi.org/10.2118/217157-ms.
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Abstract Nigeria with a proven gas resource base of over 206tcf possesses the biggest gas reserve in the continent of Africa and is the 9th largest in the World (NUPRC website, 2021). However, Nigeria faces the challenge of making clean cooking gas accessible and affordable for its populace. Investments in making cooking gas affordable will improve the economy of the average household and reduced carbon footprint in this part of the world. The Nigerian Government by March 29th, 2021 proclaimed the following decade, the decade of gas reform and development. The blueprint of a Nigerian Gas Master Plan (NGMP) focusing on accelerating the growth of the country's gas sector was to be adopted. Efforts required in this plan would include developing better-adapted technologies and delivery models, and stronger institutional frameworks. Substantial efforts are required across the region to help convert the abundant natural gas resources into adequate domestic gas utilization and hence for national development. A key factor for making clean gas accessible and affordable for all, is to have in place, gas infrastructure for storage and distribution. A number of Nigerian oil and gas production platforms still flare their gas due to inadequate gas processing, treatment, and storage facilities. Other factors hindering development of the domestic gas sector include the non-adoption of modern gas recovery technology, inadequate media enlightenment, and stakeholders’ willingness to invest in carbon footprint reduction initiatives. Using quantitative research methodology, the researcher looked at the pricing of Liquified Petroleum Gas (LPG) over a 7-year (2016-2022) period. Examination of the gas infrastructure development within the same period was also analysed to determine if more gas has been made available in the Nigerian market. A survey was done to ascertain possible factors affecting investment in gas sector of Nigeria. Secondary data was obtained from the World bank databases showing revenue generated from gas amongst top 10 African countries. This helped to show value obtained from the gas sector. Key benefits for making domestic gas accessible and affordable would include, improved Gross Value Addition (GVA) for investors and the national economy, better health conditions for the millions already affected by using solid biomass (firewood and charcoal) for cooking as well as reduction in carbon emissions.
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Chandrasekaran, Sriraam Ramanathan, Sumant Avasarala, Fathima Jalal, Lima Rose Miranda, and Selva Ilavarasi Paneerselvam. "Experimental Investigation on Variation of FFA in Used Cooking Oil and Optimization of Conversion to Biodiesel." In ASME 2010 4th International Conference on Energy Sustainability. ASMEDC, 2010. http://dx.doi.org/10.1115/es2010-90505.
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The world is currently dependant on fossil fuels as a fuel source for transportation and fuelling the industrial sector. The increasing awareness of the depletion of fossil fuel resources and the environmental benefits of bio-diesel has made it more attractive in recent times. Many researches are being made to commercialize the production. However the cost of bio-diesel is the major obstacle to its commercialization in comparison to conventional diesel fuels. The objective of this paper is to produce biodiesel from Used cooking oil using a two stage process of acid and base catalyzed Transesterification reaction and optimizing the process variable such as Methanol to oil ratio, Catalyst to oil ratio, Reaction temperature and Reaction time as these process variable has adverse effect on the Transesterification reaction. The optimized parameters gave an yield of about 96%. Also an attempt had been made to examine the effect of temperature, moisture and storage time on the accumulation of free fatty acids in Used cooking oil. The results showed that the triacylglycerides was hydrolysed and the free fatty acid content was raised.
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Tan, Ee Sann, and Kumaran Palanisamy. "Experimental and Simulation Study of Biodiesel Combustion in a Microturbine." In ASME Turbo Expo 2008: Power for Land, Sea, and Air. ASMEDC, 2008. http://dx.doi.org/10.1115/gt2008-51497.
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Biodiesel, produced from the transesterification of renewable sources is one of the answers to today’s energy scarcity and environmental challenge. The success of biodiesel in transportation sector has shown that there is great potential for biodiesel to be used as an alternative fuel for gas turbine and microturbine. This paper presents the experimental and simulation results of performance test conducted in a 30kW microturbine to replicate the combustion of biodiesel derived from Waste Cooking Oil originated from palm oil source. The test was conducted using biodiesel, distillate and their blends up to a maximum of 20 percent biodiesel concentration. The study shows that the thermal efficiency and combustion efficiency increases when biodiesel blends increased. The fuel consumption for biodiesel blends are marginally higher compared to neat distillate. From the data obtained, a numerical analysis was conducted to simulate the thermal efficiency computation for biodiesel blends beyond 20 percent concentration. The predicted results showed that the thermal efficiency for B100 increased by 2 percent for the entire rated power output. This finding shows a promising potential for the application of biodiesel as an additive to gas turbine liquid fuel, to increase efficiency, in line with existing power augmentation works.
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Abdi, Abdiaziz Hussein, and Hasan Zorlu. "Rural Electrification with Solar Powered Mini-Grids and Stand-Alone Solar System Installations: Case of Somali." In International Students Science Congress. Izmir International Guest Student Association, 2021. http://dx.doi.org/10.52460/issc.2021.026.
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Access to electricity still remains a distant dream in many parts of sub-Saharan Africa. In the energy sector, Somalia is one of the most underdeveloped in the region. Especially in rural areas, the rate of electrification is the lowest with the high cost of power, for electricity generation, Somalia depends on imported petroleum products, and cooking relies on biomass resources, and only a small fraction of the population has safe, reliable, and affordable energy services. Generally, the population in rural areas is composed of a high percentage of poor households and low population density. For this reason, there are not attractive economic benefits for electricity supply utilities or private investors to offer electricity services to these villages. So, this work presented technical and economic challenges for introducing solar-powered mini-grid and stand-alone solar system installations in Somalia's rural areas. Solar-powered mini-grid and stand-alone solar system have been considered for supplying an electrical load in a rural area.to design an off-grid system a well-known freeware HOMER modeling tool has been used. To supply electricity directly to the load solar energy is considered as the primary source and when excess generation happens a battery bank is considered for electrical storage. During the design of this power system the community's load has been suggested for lighting, fan, school, and health clinic equipment load, television, radio, and the simulation and optimization of the system were done based on the electrical load, sources of climatic data, the economics of the power components and other parameters. Finally, a solar-powered mini-grid is developed for a collection of communities and a standalone solar system for clustered buildings is also developed. For further research, the limitations, availability, and areas have also been identified.
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Abdelgawad, Ahmed, Ahmed Emara, Mohamed Gad, and Ahmed Elfatih. "Combustion Characteristics of a Swirled Burner Fueled With Waste Cooking Oil." In ASME 2015 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2015. http://dx.doi.org/10.1115/imece2015-53437.
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Due to the intensive and extensive consumption of fossil fuels in all life sectors such as transportation, power generation, industrial processes, and residential consumption lead to find other new alternative fuels should be the target to cover this fuel demand. Fossil fuel resources are considered non-renewable sources and they will be depleted in the near future. In addition to its environmental impact which causes global warming, harmful exhaust emissions, and its price instability. Waste cooking oil (WCO) was considered as one of these alternative fuels and additives which will provide the industry with low price fuel and may solve the problem of getting rid of waste cooking oil. The present work demonstrated a comparative study for combustion characteristics between light diesel oil (LDO) and waste cooking oil in a swirled oil burner. Waste cooking oil was used directly as a fuel inside a cylindrical combustor using a swirled liquid oil burner at different operating conditions. Waste cooking oil was preheated to 90 °C before entering oil burner to decrease its viscosity and near to light diesel oil. Physical and chemical properties of waste cooking oil were measured and characterized according to ASTM standards. Combustion characteristics of this swirled oil burner using waste cooking oil and light diesel oil were experimentally investigated. Axial and radial inflame temperatures; exhaust gas emissions concentrations and combustor efficiency were analyzed. The experimental results showed that the increase of primary air pressure led to increase in exhaust gas temperature for LDO and WCO. CO2 emissions values for LDO increased compared to WCO. Hydrocarbons a emissions for WCO were higher than LDO. Percentage of heat transferred to the combustor wall increased for WCO compared to LDO. Increase of radial inflame temperature of WCO compared to LDO was due to the increase in heat release at high equivalence ratio. Waste cooking oil tended to produce luminous flames compared to diesel oil due to higher carbon content in its chemical composition.
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Lashley, Victoria, Charlotte Straley, Jeanne Lambert Sumrall, and Patricia N. Kambesis. "ENVIRONMENTAL AND HUMAN EFFECTS OF PRODUCING AND USING COOKING OIL BIODIESEL." In Joint 53rd Annual South-Central/53rd North-Central/71st Rocky Mtn GSA Section Meeting - 2019. Geological Society of America, 2019. http://dx.doi.org/10.1130/abs/2019sc-327184.
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Ramasamy, Jothibasu, and Mohammad K. Arfaj. "Sustainable and Eco-Friendly Drilling Fluid Additives Development." In International Petroleum Technology Conference. IPTC, 2022. http://dx.doi.org/10.2523/iptc-22455-ms.
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Abstract Drilling fluid is an inseparable component of drilling oil and gas wells and circulated from the day of spudding to the day of completing a well. Drilling fluid consists of a variety of chemicals to provide various properties to drilling fluid such as viscosity, fluid loss control, emulsion stability, lubricity, etc. Developing chemicals that are eco-friendly and sustainable to provide the above-mentioned properties to drilling fluid is a significant step forward taken towards sustainability and reducing carbon footprint besides suitability for aquifers and offshore environments. Several fatty acid-based products play a crucial role in drilling fluids additives development as fatty acids offer eco-friendly and bio-degradable properties. Triglycerides present in vegetable oil is a potential source of fatty acids and their derivatives. Used cooking oil (UCO) provides a perpetual and sustainable source of raw material for various types of eco-friendly additives development. Used cooking oil is subjected to simple chemical modification of base hydrolysis process and mixture of fatty acids have been obtained after completing a sequence of clean-up process of reaction mixture. The fatty acids obtained are eco-friendly, bio-degradable and non-toxic. Due to technical, economic and environmental benefits, we have conducted several research projects to develop various chemicals from used cooking oil for oil and gas field applications. Fatty acid-based products mainly used in drilling fluids as lubricants to reduce torque and drag for water-based mud. In case of oil-based mud systems, fatty acid derived products are used as emulsifiers, wetting agents and rheology modifiers. However, these products have been either mixture of fatty acids and their derivatives or only derivatives of fatty acids. In our study, we have used the mixture of fatty acids obtained from chemical conversion of UCO for applications as lubricant for water-based mud and emulsifier and rheology modifier for invert emulsion oil-based mud systems. This paper describes the chemicals process for converting used cooking oil to fatty acids by base hydrolysis reaction in the first section. Application of synthesized fatty acids for water-based and oil-based mud formulation as lubricants, emulsifiers and rheology modifiers have been discussed in the second part of the paper.
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Mayakrishnan, Jaikumar, Ramanathan Velmurugan, Induja SARAVANAN, Sasikumar Nandagopal, Sangeethkumar Elumalai, Selvakumar Raja, and Karma Bhutia. "Effect of Hybrid Nano additives on Performance and Emission Characteristics of a Diesel Engine Fueled with Waste Cooking Oil Biodiesel." In International Conference on Advances in Design, Materials, Manufacturing and Surface Engineering for Mobility. 400 Commonwealth Drive, Warrendale, PA, United States: SAE International, 2020. http://dx.doi.org/10.4271/2020-28-0521.
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<div class="section abstract"><div class="htmlview paragraph">The search for a new renewable biofuel and aiming to make the environment clean is always a challenge for a researcher in developing a sustainable fuel for future mobility. In this context, vegetable oils were found as good alternative biofuels for diesel engines as they are biodegradable and renewable in nature. Most of the physio-chemical properties of vegetable oils are very closer to diesel. However, pure vegetable oils are expensive and using them to operate the diesel engine may affect the food supply chain. In view of this limitation, Waste Cooking Oil Biodiesel (WCOB) derived from waste cooking oil (WCO) was found to be very attractive solution for the above said constraints as they are easily available, renewable, economically and environmentally viable. This research aims at studying the effect of hybrid nano additives (i.e. Copper Oxide with Zinc Oxide) on performance and emission characteristics of a diesel engine fueled with Waste Cooking Oil Biodiesel. The Copper oxide with Zinc oxide hybrid nano fluids were prepared by a novel wet chemical method. These nano fluids were prepared in two mass fractions (i.e. 50ppm and 100ppm) and blended with WCOB and considered as test fuels such as WCOBCZ50 and WCOBCZ100. The stability of hybrid nano fluids prepared by wet chemical method and blended with WCOB was found good. The fuels diesel, WCOB, WCOBCZ50 and WCOBCZ100 were tested in the test engine at different loading conditions to evaluate the engine performance and emission parameters. The experimental results revealed that the addition of hybrid nano additives in WCOB improved the fuel properties which were reflected in terms of increased brake thermal efficiency and reduced brake specific fuel consumption compared to neat WCOB. It was also observed that HC, CO, NOx and smoke emissions were reduced with the addition of hybrid nano additives as compared to neat WCOB. Thus, it can be concluded that inclusion of hybrid nano additives pave way for effective utilization of WCOB in an unmodified diesel engine over a period of time.</div></div>
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Kelechi, F. M., I. S. Ogbodo, J. A. Adah, A. A. Aribisala, and P. I. Akagbosu. "Achieving Sustainable Energy Transition; - What Works in Sub-Saharan Africa." In SPE Nigeria Annual International Conference and Exhibition. SPE, 2023. http://dx.doi.org/10.2118/217226-ms.
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Abstract According to a United Nations report from November, 2022, the world population reached 8 billion for the first time in human history with 6.74 billion people living in low and middle - income countries (LMICs) and 1.3 billion living in developed countries. 53 of Africa's 54 countries fall under the former category. The population of Africa is estimated to be 1.4 billion with 1.17 billion in sub-Saharan Africa. Presently, 770 million people globally have no access to electricity mostly in Africa and Asia with 3.8 billion depending on solid fuels for cooking and other domestic uses. Data obtained from WHO reported that 568 million people in sub-Saharan Africa are living without access to electricity and clean energy. In developing nations, wood, charcoal, and dung are commonly used as traditional cooking fuels, with wood being the primary source of energy. The emission from these fuels in addition to those from fossil fuels further reduces the quality of air which causes ambient air pollution, a condition with adverse effects on human health. However, there are initiatives that have been adopted to alleviate the problems including the future expectation for global access to clean energy as conveyed in the 2030 United Nations Sustainable Development Goals (goal number 7); the 2063 African Union Commission Agenda; the Paris Agreement at COP21; and the United Nations Sustainable Energy for All (SE4A). This paper reviews historical trends in energy usage in sub-Saharan Africa, the present conditions and status of development, across policy and technological prongs, in terms of the current energy transition. Furthermore, the paper seeks to highlight opportunities for future sustainable energy development across all sectors and businesses in order to provide energy to the 568 million without access in sub-Saharan Africa, while bearing in mind the environmental implications for the global population at large.
Reports on the topic "COOKING SECTOR"
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Pelizan, Leticia, and Ahmad Rahnema. The Cooking Fuel Sector in Ghana. Servicio de Publicaciones de la Universidad de Navarra, November 2019. http://dx.doi.org/10.15581/018.st-321.
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