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1
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.
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Namugenyi, Irene, Ståle Navrud, Joachim Scholderer, and Sarah Ephrida Tione. "Do Biomass Technology Innovations Improve Subjective Well-Being? Traditional versus Improved Cookstoves in Uganda." Sustainability 15, no. 4 (February 14, 2023): 3487. http://dx.doi.org/10.3390/su15043487.
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This study investigates the dark side of biomass technology innovations on households’ subjective well-being (SWB) in Uganda. The dark side of biomass technology innovations concerns households moving away from the intangible cultural cooking heritages that they have preserved for a long time. These intangible cultural cooking heritages are important to understand as they contribute to policy decisions on sustainable society transformation (sustainability transitions) in the clean cooking energy sector. This study adds to the scarce literature on innovation for well-being and innovation for transformative change, addressing grand societal challenges while considering the well-being of technology users. Principal component analysis was used to generate the subjective well-being variable from the captured traditional household cooking considerations, perceptions, and practices. Linear regression was used to analyze the effect of improved cookstoves (ICSs) and other factors on the subjective well-being of households in Uganda. The results show that using ICSs moves Ugandan households away from traditional ways of cooking, which reduces the well-being they attach to the intangible cultural heritage of traditional cooking. Thus, innovators, entrepreneurs and promoters of clean cooking technologies should consider the well-being of users along with the benefits of bioenergy innovation to accelerate society transformation (sustainability transitions) in Uganda.
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Patel, Romil, and Vikram Patel. "Application of Thermal Energy Storage Materials for Solar Cooking: A Comprehensive Review." Jurnal Kejuruteraan 34, no. 5 (September 30, 2022): 753–61. http://dx.doi.org/10.17576/jkukm-2022-34(5)-01.
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Food, cloth and shelter are three basic necessities of life. Food can be regarded as essential component for growth and survival of human being. So, the source of cooking is one of the most important things in our daily lives. There are various cooking sources of energy like kerosene, LPG, Firewood and Renewable sources etc. and one of them is solar cooking which is a renewable source of energy. Solar cooks are limited by the fact that cooking can only take place during daytime. If a thermal energy storage system is provided to solar cookers, food can be cooked during hours of evening or night. In the last few decades, the cooking sector has used various solar cookers, including the box type solar cooker, flat plate type solar cooker, parabolic dish type solar cooker, evacuated tube type solar cooker and Scheffler dish solar cooker with sensible heat, latent heat and Combined heat storage technologies for the solar cooker. As a result, this paper summarizes the investigation and analysis of the available thermal energy storage materials (sensible heat, latent heat and combined heat storage materials) to store heat during the daytime and use it for purposes other than daytime hours for use in solar cooking application. The current study also compares the Sensible heat, Latent heat and combined heat storage systems for cooking.
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Ardiyanti, Aprilia Dewi, Lukman Adhitama, and Rina Wahyutiyani. "Efficient Compost Fertilizer with Addition of Fatty Acid Results of Used Cooking Oil Saponification Reaction." Proceeding International Conference on Science and Engineering 3 (April 30, 2020): 125–28. http://dx.doi.org/10.14421/icse.v3.483.
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The development of the times accompanied by technological developments have brought humans to the Post Modern era. The industry is growing rapidly in all lines, both from the sectors of production of goods, textiles, materials and even penetrated the food sector. Food innovations have sprung up rapidly and creating waste. One of them is vegetable and fruit waste. However, this waste can be processed into compost because the content of Nitrogen, Phospor and Potassium (NPK) which is a basic need for plants to carry out photosynthesis. Processing of vegetable waste into compost is done by adding EM4, molasses and remaining rice washing water. Fermentation is carried out for four weeks to produce compost. Other waste arises from the food industry which produces foodstuffs by frying. Used cooking oil left over from the frying pan is often discharged into the environment to cause pollution. This can be more severe if the disposal is in residential areas. Saponification reaction using natrium hydroxide (NaOH) can separate glycerol and fatty acids from used cooking oil. Fatty acids from the separation of solid waste cooking oil can purify the NPK content in compost, so that when mixed with compost an efficient compost can be produced and has a high NPK percentage. The purpose of this study is to obtain accurate information from literature studies to determine the percentage of NPK in compost after adding fatty acids from used cooking oil.
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Qurat-ul-Ann, Abre Rehmat, and Sana Mahfooz. "Effect of Household Cooking Energy Poverty on Child Respiratory Health in Pakistan." iRASD Journal of Economics 4, no. 2 (June 29, 2022): 352–66. http://dx.doi.org/10.52131/joe.2022.0402.0084.
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Household cooking energy poverty can lead to serious health concerns for the household members generally and children under age five specifically. To attain sustainable development goal 3 of ensuring healthy lives and promoting well-being for all of all ages, Pakistan has to strive for development in the child health sector. The recent pandemic has amplified the significance of this issue many folds. This study aims to identify the effect of household cooking energy poverty on the respiratory health of children under the age of five using Pakistan demographic and health survey data, 2017-18. 26.4 percent of the sample households are cooking energy poor in Pakistan. Child health is at greater risk in Balochistan and Gilgit Baltistan due to a greater multidimensional incidence of cooking energy poverty. Rural areas with a higher incidence of energy poverty are also vulnerable in terms of child wellbeing. Negative binomial regression analysis estimates the effect of household cooking energy poverty on number of children with respiratory issues in Pakistan. Empirical results suggest that a one-unit increase in household cooking energy poverty in Pakistan leads to a significant increase in the expected log (count) of number of children with respiratory infection by 0.21. Household cooking energy poverty directly affects respiratory health of children under age five in Pakistan. The study recommends that through the development and adoption of the use of modern stoves and clean fuels, improvement in the indoor environment and health of children in Pakistan can be attained.
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Adhikari, Dibya, Shree Raj Shakya, Nawraj Bhattarai, and Yagya Prasad Gaire. "Sustainable energy planning of residential sector: A case study of Bhanu municipality." Journal of Innovations in Engineering Education 4, no. 2 (June 6, 2021): 1–8. http://dx.doi.org/10.3126/jiee.v4i2.35007.
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This study analyzes the energy situation of Bhanu Municipality, Tanahun, Nepal and deals for future energy projection and sustainable energy planning. Municipality occupies an area of 184 sq. km. This research is mainly based on primary data and supported by secondary data from various sources. For collection of primary data, 152 random household samples were surveyed and the locals were interviewed on their annual consumption. Data analysis was done with the help of excel and LEAP software. Major energy sources in the Municipality are forests, water resource, agricultural residues, animal dung and solar. Analysis shows that the total energy consumption of Bhanu municipality is 635.67TJ with per capita consumption is 12.69 GJ. The main fuel for cooking in the residential sector is firewood with share of 80% due to easily accessible from private, government and community forests which covers 38% of the municipality area. Lighting is done through grid electricity, almost 98% of the households has access to Grid. The analysis was made through different scenarios in LEAP i.e., Low Carbon Emission Scenario, Efficient Cooking Scenario, Efficient Lighting Scenario based on Municipal plans and Sustainable Goal 7.Low emission scenario is the policy intervention scenario in which electrification of end use demands is done for limiting the GHGs emissions.
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Yadav, Maheshwar Prasad. "Entrepreneurial Development in Renewable Energy Sector of Nepal." Nepal Journal of Multidisciplinary Research 5, no. 3 (October 10, 2022): 1–20. http://dx.doi.org/10.3126/njmr.v5i3.47354.
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The paper aims at determining entrepreneurial development in renewable energy sector of Nepal. The study has adopted causal-comparative research design to determine the effect of population, number of households, number of systems installed on entrepreneurship development, i.e., renewable energy enterprises (REEs) in the context of Nepal. The required district level secondary data having 75 observations related to population, number of households, number of renewable energy enterprises, and number of renewable energy systems installed were collected for this study. Furthermore, the formation and analysis of properties of portfolios on population and number of households have been comprised to examine the relationship of district population and district households with various measures related renewable energy sector of Nepal. The analysis of portfolios thus formed is followed by the analysis of estimation of regression equations. The results show that entrepreneurship development, i.e., renewable energy enterprises (REEs) is positively related with market size in terms of populations and district households. This study is useful for renewable energy enterprises (REEs) and development actors to grow their own business and commercialization of the sector. The study can be extended by incorporating other sectors of renewable energy such as, biogas, micro-hydro, improved cooking stove, wind technology, and biomass sectors to find out greater insight into the results for the renewable energy sector.
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Vassiliades, Constantinos, Ogheneruona Endurance Diemuodeke, Eric Boachie Yiadom, Ravita D. Prasad, and Wassim Dbouk. "Policy Pathways for Mapping Clean Energy Access for Cooking in the Global South—A Case for Rural Communities." Sustainability 14, no. 20 (October 20, 2022): 13577. http://dx.doi.org/10.3390/su142013577.
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Currently, over 1.5 billion people, especially in the Global South, live without access to modern energy for household uses, especially for cooking. Therefore, this study examines the cooking space of the Global South with a specific focus on the rural communities to map alternative energy sources, technologies and supporting policies to drive clean cooking services for improved socioeconomic development. It begins with a literature review on clean cooking technologies and clean energy access for the Global South, which leads to the suggestion of clean cooking policies by mapping technology, affordability, accessibility, climate action, business model and local capacity. In order to ensure that the validation is appropriate, three online questionnaires were designed to capture three categories of key stakeholders with distinctive and complementary interests in clean energy access for cooking: (i) End-users, (ii) Energy Suppliers and (iii) Interest Groups in rural communities in Fiji, Ghana and Nigeria. The responses are analysed to conduct a comparative study across the three countries examined. Based on the above, an attempt is made to present broad base policy pathways for adopting clean cooking services in the rural community for sustainable development. The policy pathways harmonize the major stakeholders in the cooking space: Governments, Non-Governmental Organizations (NGOs), clean energy developers, business services and the end-users. In addition, a business model in the context of a rural community cooking space is proposed, stating that the initial life of the clean cooking business should be government-driven and, thereafter, followed by incentive-driven at the mid-life of the business (say, 25% technology penetration) and private-sector-driven at the late-life (say, 45% technology penetration). It is expected that the effort made in this work could be advanced by investigating the detailed techno-economic parameters of clean cooking technologies that could be influenced by the policy pathways established in connection with the sociocultural factors associated with energy services.
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Yadav, Maheshwar Prasad. "Analyzing Financial Capital Behavior in the Renewable Energy Sector of Nepal." International Research Journal of MMC 4, no. 2 (June 27, 2023): 1–11. http://dx.doi.org/10.3126/irjmmc.v4i2.55994.
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The paper aims at analyzing financial capital behavior in the renewable energy sector of Nepal. The study consists of a descriptive research design based on both primary and secondary data. The necessary primary data were collected through a field survey by using a structured questionnaire on a sample of 118 Nepalese renewable energy enterprises having 264 respondents while the secondary data were collected through the relevant publications from January to March 2016. The collected data were analyzed using simple statistical tools such as tables, mean, rank, and percentage to derive results leading to major findings of the study. The major components of the renewable energy sector comprise biogas, solar and micro-hydro companies ranging from micro to medium enterprises in Nepal. The study concludes that the initial investment appeared to vary with the sectors of enterprises. The major source of financial capital for renewable energy enterprises is their capital. Financial capital is a vital and basic requirement of entrepreneurship in the sector. This study is useful for biogas companies, solar companies, and micro-hydro construction companies to grow their own business by focusing on the financial capital behavior in the renewable energy sector of Nepal. The study can be extended by incorporating other sectors of renewable energy, such as improved cooking stoves, wind technology, and biomass sectors to get greater insight into the results.
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Yadav, Maheshwar Prasad. "Growth and Development of Entrepreneurship in Renewable Energy Sector of Nepal." International Research Journal of MMC 3, no. 2 (June 30, 2022): 1–17. http://dx.doi.org/10.3126/irjmmc.v3i2.46274.
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This paper assesses the growth and development of entrepreneurship in a renewable energy sector of Nepal. The study adopts descriptive cum analytical research design. The required secondary data covering a period of 42 years of biogas sector, 25 years of solar sector, and 55 years of micro-hydro sector leading to a total of 122 observations were collected. They were related to energy mix, number of households, number of renewable energy systems installations, and renewable energy enterprises (REEs) for this study. This study has adopted percentage changes over the period, structure, pattern, and trends by development regions and periodic development plans for analyzing the data. The results show that manifold increase from 1992/93 to 2016/17 though the growth has slowed down in recent years. The results indicated that with the increase in GDP, population and number of households, there was an increase in the number of REEs, biogas companies, solar companies and micro-hydro construction companiesIn addition, the results on number and capacity of renewable energy systems installed by development regions and by periodic development plans showed that the growth and development of renewable energy sector was encouraging throughout the country and over the period. This study is useful for renewable energy enterprises (REEs), development actors in the sector, academia, and policy makers. The study can be extended by incorporating other sectors of renewable energy such as, improved cooking stove, wind technology and biomass sectors to get greater insight into the results.
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Bhandari, Ramchandra, and Surendra Pandit. "Electricity as a Cooking Means in Nepal—A Modelling Tool Approach." Sustainability 10, no. 8 (August 10, 2018): 2841. http://dx.doi.org/10.3390/su10082841.
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Cooking energy has an important role in energy demand of Nepal. Over the last decade, import of Liquefied Petroleum Gas (LPG) has increased by 3.3 times as an alternate cooking fuel to kerosene and firewood. The growing subsidy burden to endorse modern fuel switching from traditional energy sources and high import of LPG are challenges for sustainability and energy security. This paper analyzes the future residential cooking energy demand and its environmental and economic impacts from 2015 to 2035 using a Long-range Energy Alternative Planning System (LEAP) tool. In 2035, the LPG demand for cooking is projected to be 26.5 million GJ, 16.3 million GJ, 45.2 million GJ and 58.2 million GJ for business as usual (BAU), low growth rate (LGR), medium growth rate (MGR) and high growth rate (HGR) scenarios, respectively. To substitute LPG with electricity in the cooking sector by 2035, an additional 1207 MW, 734 MW, 2055 MW and 2626 MW hydropower installation is required for BAU, LGR, MGR and HGR scenarios, respectively. In the MGR scenario, substituting LPG with electricity could save from $21.8 million (2016) to $70.8 million (2035) each year, which could be used to develop large-scale hydropower projects in the long term.
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Lietaer, S., E. Zaccai, and B. Verbist. "Making cooking champions: Perceptions of local actors on private sector development in Uganda." Environmental Development 32 (December 2019): 100452. http://dx.doi.org/10.1016/j.envdev.2019.07.002.
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Hager, Tiffany J., and Ruben Morawicki. "Energy consumption during cooking in the residential sector of developed nations: A review." Food Policy 40 (June 2013): 54–63. http://dx.doi.org/10.1016/j.foodpol.2013.02.003.
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Ravikumar, Divya, Elena Vaughan, and Colette Kelly. "Diet Quality, Health, and Wellbeing within the Irish Homeless Sector: A Qualitative Exploration." International Journal of Environmental Research and Public Health 19, no. 23 (November 30, 2022): 15976. http://dx.doi.org/10.3390/ijerph192315976.
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Financial barriers and limited cooking facilities are major obstacles to healthy dietary practices among the homeless population. Homelessness is currently at crisis point and up-to-date evidence from multiple stakeholders is needed to address dietary inequalities. The aim of this study was to understand dietary practices, barriers to healthy eating within homeless services from multiple perspectives. Twelve service users and five healthcare and social service providers participated in semi-structured interviews. Data were analysed thematically. Four themes were identified which included: lack of control over diet and food supply; sources of food for the homeless population; practical barriers to good nutrition; and the impact of diet on emotional and physical wellbeing. Frequent consumption of energy-dense, nutrient-poor foods was reported. Food insecurity resulted in perceived depressive symptoms and stress. Barriers to healthy diet included financial constraints and a lack of access to cooking and storage facilities. Our study highlights low levels of food skills and healthy eating knowledge among service users and service providers. In order to address diet-related health disparities, health promotion initiatives should be targeted at building healthy public policy in relation to diet and nutrition and developing food skills with members of this population and service providers.
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Orji, Anthony, Stephen Obinozie Ogwu, Peter Nwachukwu Mba, and Onyinye Imelda Anthony-Orji. "Energy Demand and Cooking Energy Cost in an Oil-Rich Economy: A New Evidence from Nigeria." Studia Universitatis „Vasile Goldis” Arad – Economics Series 31, no. 1 (January 29, 2021): 1–21. http://dx.doi.org/10.2478/sues-2021-0001.
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Abstract According to several recent studies, energy is seen as a commodity, due to the fact that energy sector markets are more like commodity markets. Essentially, it serves as an enabler of social and economic development and so cannot be neglected. This study, therefore, estimated the impact of cooking energy cost on energy demand in Nigeria using the ARDL model and quarterly data spanning from 1990-2018. The result from the study showed that in the long-run both liquefied petroleum gas (LPG) price and kerosene price has a negative impact on energy demand. In the short-run, the result remained the same for kerosene while it reversed for LPG. The study, therefore, recommended that government should enact policies that will moderate or minimize the cost of cooking energy and enhance the removal of all forms of barriers in making cooking energy affordable to users in the country.
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Bofah, Richard Osei, Paul Appiah-Konadu, and Franklin Nnaemeka Ngwu. "Transition to cleaner cooking energy in Ghana." Clean Energy 6, no. 1 (February 1, 2022): 957–66. http://dx.doi.org/10.1093/ce/zkac004.
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Abstract Progress towards the Sustainable Development Goal 7 and other related goals hinges on increased access to clean energy alternatives for all people irrespective of where they live. However, most developing countries including Ghana still rely largely on traditional biomass as the main source of household energy as a result of a myriad of challenges. From the foregoing, the present study uses the Ghana Living Standard Survey 7 (GLSS 7) household data and the multinomial logit regression model to analyse the factors that determine the transition to cleaner cooking energy in Ghana. The analysis shows that the main determinants of household energy choice in Ghana are education, household dwelling type, household size, employment and income group. Whereas education, modern housing, paid employment and higher income increase the adoption of cleaner energy, a higher dependency ratio and employment in the informal sector increase the likelihood of using unclean energy. Increased access to education and the adoption of policies to improve housing conditions, employment and incomes are recommended to encourage the adoption of cleaner energy alternatives.
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Vallejo, Rafael Santiago Rodríguez, María Rodríguez Gámez, Andrés Manuel Salas Espinales, and Antonio Vázquez Pérez. "Effects of thermal radiation using wood stoves on population health." International research journal of management, IT and social sciences 6, no. 5 (June 15, 2019): 1–8. http://dx.doi.org/10.21744/irjmis.v6n5.656.
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The use of biomass for cooking food in the rural sector of the province of Manabí is very common. The present work analyzes the situation of families that use wood stoves for the cooking of food in the community of Casas Viejas, canton Jipipapa, province of Manabí. Thermography techniques have used to measure the level of emissivity to which users of traditional kitchens are exposed. It was determined that the exposure is direct and reaches temperatures up to 250 ° C, being able to raise its body temperature in the abdominal area up to 80 ° C. This periodic and prolonged exposure to thermal radiation can seriously affect the health of users.
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Akeh, Gabriel I., Babayo M. Adamu, Haruna Adamu, and Shuaibu M. Ade. "Determinants of Household Cooking Energy Choice in Public Housing Estates in Maiduguri, Borno State, North-East Nigeria." Journal of Energy Research and Reviews 13, no. 3 (April 7, 2023): 61–75. http://dx.doi.org/10.9734/jenrr/2023/v13i3265.
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The growing utilization of traditional energy sources particularly in developing countries has in recent times been drawing disturbing attention from researchers and policy makers in view of the environmental and health consequences associated with such fuels. Hence the need to empirically examine the economic and socio-demographic factors that drive household cooking energy choice in public housing estates in Maiduguri, Borno State, North-East Nigeria. A survey questionnaire was used to elicit data from a sample of 355 household-heads from the target population of 3,192 households using systematic sampling technique. Multinomial Logistic Regression was used to analyze the probability of households’ choice of different energy types used for cooking purposes. The results revealed that higher income, higher educational level, occupation of the household head; location of residence, kitchen type and ownership of dwelling had positive effects on the probability of choosing cleaner sources of energy for cooking. Meanwhile, lower income and larger household size had positive correlation with the likelihood of choosing traditional energy sources such as fuelwood and charcoal as the primary cooking energy source among households. It is recommended that policy makers and stakeholders in the energy sector should take adequate and proactive steps that will promote access to cleaner, efficient, affordable and modern sources of energy for household cooking activities in Borno State, North-east Nigeria.
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Filip, Gabriela Maria, and Valeria Mirela Brezoczki. "ABOUT USED COOKING OIL – SOCIAL ASPECTS FROM BAIA MARE TOWN." Scientific Bulletin Series D : Mining, Mineral Processing, Non-Ferrous Metallurgy, Geology and Environmental Engineering 33, no. 1 (2019): 31–37. http://dx.doi.org/10.37193/sbsd.2019.1.04.
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Used Cooking Oil (UCO) is one of the biggest factor in degradation of environment, more visible in the urban settlements where are a lot of commercial establishments engaged in the food and beverages sector besides domestic consumers. All of them produce tons of UCO and what's worse is that most of them don't even know about the UCO method of disposal or recycling possibilities. For to find what the citizen and commercial establishments of Baia Mare city know about UCO management we started a documentation campaign. The results of it will be presented in this paper.
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Batchelor, Simon, Ed Brown, Nigel Scott, Matthew Leach, Anna Clements, and Jon Leary. "Mutual Support—Modern Energy Planning Inclusive of Cooking—A Review of Research into Action in Africa and Asia since 2018." Energies 15, no. 16 (August 10, 2022): 5805. http://dx.doi.org/10.3390/en15165805.
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This paper is a review of research undertaken, and subsequent policy change enacted, in the years 2018 to 2022 regarding the integration of cooking loads and needs into modern energy planning. Building on an earlier paper which described how the dominant global approaches to tackling the enduring problem of biomass-fuelled cooking was failing, and how a new UK Aid programme (Oct 2018) would be seeking to intentionally change international energy policy towards cooking and enable a significant transition in energy use, in this paper we review whether this strategy is being adopted by researchers, governments, and the private sector across the world and whether it is likely to make a significant contribution to the fulfilment of Sustainable Development Goal 7. In particular, the call is for integrated planning of modern energy inclusive of cooking loads—the potential ‘Mutual Support’ that both can lend to each other. The review considers the international commitments made by donors and governments to this end, the research that positions the use of modern energy as a cost-effective proposition, the urbanisation and societal changes reinforcing such planning, and positions the review in the light of climate change and the need to reach net zero carbon by 2050.
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Adhikari, Bikal, Jagan Nath Shrestha, and Shree Raj Shakya. "A New Approach to the design of DC Powered Induction Cooker." Kathford Journal of Engineering and Management 1, no. 1 (December 14, 2018): 35–42. http://dx.doi.org/10.3126/kjem.v1i1.22021.
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About 80 % of total energy consumption in Nepal is being consumed in the residential sector and about 60 % of total residential energy application includes cooking application. At present, in urban area, there is heavy dependence on liquefied petroleum gas for cooking purpose whereas in rural area, there is heavy dependence on biomass. Clearly, there is a need to switch towards clean and efficient fuel: electricity. Load shedding problem has been a reason preventing Nepalese people to switch towards electricity based cooking. Even though at present (2017), Nepal Electricity Authority’s has been able to reduce load shedding for residential consumers, there is still a condition of inadequate supply of electricity if all of the consumers will switch towards electricity for cooking purpose. The experimental and simulation efficiency of conventional AC based induction cooker has been found to be 85.56 % and 87 % respectively. DC powered induction cooker has been designed and simulated. The simulation efficiency of which has been measured to be 90.10 %. The hardware realization of the design is malfunctioning in real time testing making a need of power electronic component with the capacity to pass very high current, as high as 80 A at low voltage, as low as 12 V.
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Tuladhar, Prerana. "Gender and Energy for Space Heating and Cooling." Journal of the Institute of Engineering 15, no. 3 (October 16, 2020): 368–74. http://dx.doi.org/10.3126/jie.v15i3.32224.
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Energy is one of the crucial aspects now-a-days to be considered from the household chores to the educational, transportation, industrial and many other sectors. Apart from cooking, space heating and cooling also have greater impact as buildings consume about 40% of world’s energy use and major part of energy is used for space heating and cooling [1]. Gender is another aspect that should be taken in to consideration in the energy sector. Discrimination between men and women, either it may be in the knowledge regarding energy sector, profession, application and practices etc. is seen in our society. Therefore, this paper seeks to investigate the impacts of space heating and cooling in the energy consumption pattern of Residential buildings. This paper explores how the gender issues in the energy sector can be addressed and how can it lead towards the sustainable development of the society and then nation. At the same time, paper highlights the changes and improvements in the energy consumption pattern with the enrollment of women in the energy sector. The conclusions are derived from the several literature studies and explorative data analysis with the concern of gender relation with the energy efficiency in the space heating and cooling of residential buildings.
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Saxena, Abhishek, Varun Goel, and Amar Patnaik. "Performance Estimation of a Solar Box Cooker by Approaching Taguchi Technique." Asian Journal of Engineering and Applied Technology 1, no. 1 (May 5, 2012): 53–62. http://dx.doi.org/10.51983/ajeat-2012.1.1.2500.
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Demand of energy is increasing day by day in this developing world in every sector of life. Many alternative energy sources are supporting us, in which, cooking by solar energy is pretty familiar to everyone. According to various International societies, promoting solar cookers, in progressively active mode, solar box cookers are very popular in the field of cooking due its economical and ecological benefits. An attempt is made to evaluate the performance of a solar box cooker by using Taguchi method. Among the important operating and system parameters, three parameters have been selected viz. ambient temperature (Tamb), solar radiation (H) and medium (particles spreaded). Based upon experiments their confirmatory equations have been developed and compared with the obtained experimental values for a good satisfaction.
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Das, Ipsita, Jessica J. Lewis, Ramona Ludolph, Melanie Bertram, Heather Adair-Rohani, and Marc Jeuland. "The benefits of action to reduce household air pollution (BAR-HAP) model: A new decision support tool." PLOS ONE 16, no. 1 (January 22, 2021): e0245729. http://dx.doi.org/10.1371/journal.pone.0245729.
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Cooking with polluting and inefficient fuels and technologies is responsible for a large set of global harms, ranging from health and time losses among the billions of people who are energy poor, to environmental degradation at a regional and global scale. This paper presents a new decision-support model–the BAR-HAP Tool–that is aimed at guiding planning of policy interventions to accelerate transitions towards cleaner cooking fuels and technologies. The conceptual model behind BAR-HAP lies in a framework of costs and benefits that is holistic and comprehensive, allows consideration of multiple policy interventions (subsidies, financing, bans, and behavior change communication), and realistically accounts for partial adoption and use of improved cooking technology. It incorporates evidence from recent efforts to characterize the relevant set of parameters that determine those costs and benefits, including those related to intervention effectiveness. Practical aspects of the tool were modified based on feedback from a pilot testing workshop with multisectoral users in Nepal. To demonstrate the functionality of the BAR-HAP tool, we present illustrative calculations related to several cooking transitions in the context of Nepal. In accounting for the multifaceted nature of the issue of household air pollution, the BAR-HAP model is expected to facilitate cross-sector dialogue and problem-solving to address this major health, environment and development challenge.
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Morris, Sinead, John L. Byrne, Ben Murphy, Stephen J. Whelan, John P. Carroll, and David Ryan. "The Optimisation of Cooking Parameters for Spirt Whiskey Production from Native Irish Wheat: A Response Surface Method Approach." Foods 11, no. 9 (April 20, 2022): 1199. http://dx.doi.org/10.3390/foods11091199.
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Barley and maize have dominated the Irish whiskey sector, but in recent years, alternative grains have started to gain traction. Ireland has a high average wheat yield, producing grain that is high in starch but low in protein, offering the potential for use in distillation. To successfully utilise Irish-grown wheat in distillation, cultivars that are suitable to the Irish climate and give high yields of alcohol need to be identified. This necessitates the development of a rapid screening test for grain alcohol yield. This study examined the optimal temperature, time period, α-amylase dose rate, and calcium concentration to be used in the cooking of wheat grain to maximise alcohol yields. It was determined that lower cooking temperatures are more successful in achieving higher alcohol yields, and it was confirmed that temperature is a key variable in the cooking process. By optimising all parameters, alcohol yields of 458 LA/tonne were obtained, demonstrating that the optimum parameters can be successfully used for both hard and soft endoderm wheat produced in Ireland as well as for different varieties. This indicates potential for producing higher alcohol yields using Irish-grown wheat in Irish distilleries.
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Bhatta, Bharat Raj, Kamal Banskota, and Dhiraj Giri. "Household Fuel Choice in Urban Nepal: A Multinomial Logistic Regression Analysis." Journal of Business and Social Sciences Research 3, no. 1 (July 14, 2019): 65–90. http://dx.doi.org/10.3126/jbssr.v3i1.24843.
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From the last decade of the 20th century, it has become increasing evident that uses of firewood, kerosene, LPG and electricity are the major sources of energy used by household for cooking, heating, lighting and cooling. The study examined the effect of socio-economic factors like income, education, geographical location, ethnicity across three different regions. Two cross-section data surveyed by National Living Standard Survey (NLSS) in 1995/96and in 2010/11 are used to analyze the end-use of energy in urban sector for cooking purpose. The studies found there have been significant changes in energy consumption behavior of urban household in these two time periods. Consumption of kerosene has declined over the period of time. Firewood has still contribution with significant amounts although people prefer LPG for cooking purpose. Result shows that household income plays significant role to switch from traditional and transitional fuel to modern fuel. Similarly, household education, ethnic group, geographical locations, family size has significant impact on fuel choice behavior of household. The result suggests that policies and interventions that raise household income, increase the level of education of household head could help to encourage the adaptation of modern energy source.
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Panthi, Biswambhar, and Nawraj Bhattarai. "Energy and Emission Analysis of Residential Sector: A Case Study for Reshunga Municipality in Nepal." Journal of Advanced College of Engineering and Management 4 (December 31, 2018): 17–27. http://dx.doi.org/10.3126/jacem.v4i0.23176.
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This paper presents energy consumption in a municipality within hilly region and also analyzes GHG emission under different scenario. For the purpose of study Reshunga municipality was taken, situated in Gulmi district of Nepal occupying an area of 82.74 sq.km. For collection of data, 368 houses were surveyed and the locals were interviewed on their annual consumption. The total energy consumption was 214.8 TJ where 78.25% was supplied by wood. LPG shared 16.14% of demand. Cooking (58%) and water boiling (26%) were the most demanding task. Most of the houses were equipped with ICS, with share 55% of energy demand in cooking. Four different scenario were studied viz. BAU, DSM, BSP and SDG. In, BAU scenario, the energy consumption will reach 245.3 TJ. In DSM scenario and BSP scenario the final energy demand will reduce to 230.7 TJ and 216.2 TJ. In SDG scenario, energy demand is reduced by 23.14%. The share of LPG increases to 22.36 % and electricity demand becomes more than doubles from reaching 10.64% in SDG. From year 2017-2030, there will be total accumulative increase of electricity requirement by 47.4 TJ, whereas total cumulative decrease of 433.5 TJ equivalents can be resulted in consumption of wood in SDG scenario. Cost-Benefit analysis study revealed that DSM will require an investment of 43.03K US$ for demand technologies and will reduce emission by 8.69 tCO2e. DSM will be cheapest in terms of cost per GHG reduction. SDG will cost 645.46K US$ and results in reduction of GHG by 47.79K tCO2e.
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Yuliana, Layli. "Determination of Specific Emission Factors of Residential for Carbon Footprint Estimation and Mapping in Banyuwangi District." Jurnal Purifikasi 16, no. 1 (January 26, 2016): 1–10. http://dx.doi.org/10.12962/j25983806.v16.i1.32.
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Increasing concentration of CO2 in the atmosphere occurred due to human activities, one of which is the residential sector. In an effort to overcome the problem of increased concentrations of greenhouse gases, the Government of Indonesia launched the first step action plan to mitigate climate change by doing GHG inventory in accordance with the IPCC guidelines. To increase the accuracy in conducting an inventory, each country was encouraged to draw up specific emission factors. This study aims to determine the residential sector of specific emission factors and analyze the distribution of emissions by mapping the carbon footprint. Calculation method was using the IPCC. Activity data was fuel for cooking in urban and rural areas. The results of the questionnaire showed a different pattern of household fuel consumption in urban and rural areas, households in urban areas generally use LPG, whereas in the rural areas wear LPG and firewood. From the results obtained by analysis, the value of specific emission factor of fuel use for cooking in urban areas 0,3855 tons of CO2/ household.year, in rural areas 1,7776 tons of CO2/household.year. The result of calculation and mapping shows higher carbon footprint of fuel in rural areas due to the use of firewood.
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Tomić, Marina, Zoran Lucević, Tea Tomljanović, and Daniel Matulić. "Wild-Caught Versus Farmed Fish – Consumer Perception." Croatian Journal of Fisheries 75, no. 2 (June 27, 2017): 41–50. http://dx.doi.org/10.1515/cjf-2017-0007.
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Abstract We have limited knowledge of determinants of consumer preferences for wild-caught versus farmed-raised fish, so this work aims to investigate the impact of sociodemographics, habits and frequency of fresh fish consumption, such as involvement in cooking, on the preferences for wild versus farmed fish. A survey was done on a sample of 1151 fish consumers in Croatia. Results showed that female, older consumers, consumers with higher income and those living in coastal parts of Croatia give higher preferences for wild fish and they detect differences between the taste of wild and farmed fish. Consumers with higher levels of habits of fresh fish consumption, who eat fresh fish often and are more involved in cooking, prefer wild-caught fish. These findings provide valuable information for the aquaculture sector, especially for planning marketing strategies for the promotion of farmed fish.
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Callaby Floridia, David. "An Appraisal of Cognitive Skills Acquired Through a Culinary Program While Using the Instructional Methods of In Vivo and Video Modelling." MCAST Journal of Applied Research & Practice 6, no. 2 (July 6, 2022): 168–87. http://dx.doi.org/10.5604/01.3001.0015.9138.
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The study focuses on what helps improve learning for people with intellectual disabilities. Participants participated in a research project that consisted in a cooking programme that is a part of the independent living programme. During this study, the participants conducted five different cooking sessions to learn about cooking. The participants were informed that they will also be assessed formatively for cognitive skills that are learnt through the lifespan of the cooking programme. The cooking component is a part of the overall programme that prepares people with intellectual disabilities for future employment, some of whom also choose the hospitality sector. For this study, the chosen focused on independent living skills. The study set out to conduct a pretest-posttest type of experimental study where learners underwent a five-part cooking programme via the instructional methods of in vivo and video modelling. The participants were then asked to complete the task at home by themselves with the use of the video that had been recorded in class. Participants were also asked to present their work at the following session. After each recipe was completed, the participants were asked to reflect on their cooking journey via a form that was filled in online. As with pretest and posttest experiments, the participants were assessed before the experiment and were asked to fill in a similar form questioning them about whether their cognitive skills improved over the course of the five sessions by the end of the project. The results showed that there are a number of aids and barriers when completing tasks. Furthermore, having a personal instructor and the use of video were the preferred forms of learning among this study group. Following visual instructions was also perceived to ameliorate the learning experience of people with intellectual disabilities. Another aspect of learning that emerged was learning that occurred through the use of the different senses. Seeing and listening to the videos with the possibility of fuller control as to when to start, stop or repeat the video also helped. Tasting and smelling the food gave more control too because the results were more tangible.
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Chen, Kimball C., Matthew Leach, Mairi J. Black, Meron Tesfamichael, Francis Kemausuor, Patrick Littlewood, Terry Marker, et al. "BioLPG for Clean Cooking in Sub-Saharan Africa: Present and Future Feasibility of Technologies, Feedstocks, Enabling Conditions and Financing." Energies 14, no. 13 (June 30, 2021): 3916. http://dx.doi.org/10.3390/en14133916.
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Energy supply for clean cooking is a priority for Sub-Saharan Africa (SSA). Liquefied petroleum gas (LPG, i.e., propane or butane or a mixture of both) is an economically efficient, cooking energy solution used by over 2.5 billion people worldwide and scaled up in numerous low- and middle-income countries (LMICs). Investigation of the technical, policy, economic and physical requirements of producing LPG from renewable feedstocks (bioLPG) finds feasibility at scale in Africa. Biogas and syngas from the circular economic repurposing of municipal solid waste and agricultural waste can be used in two groundbreaking new chemical processes (Cool LPG or Integrated Hydropyrolysis and Hydroconversion (IH2)) to selectively produce bioLPG. Evidence about the nature and scale potential of bioLPG presented in this study justifies further investment in the development of bioLPG as a fuel that can make a major contribution toward enabling an SSA green economy and universal energy access. Techno-economic assessments of five potential projects from Ghana, Kenya and Rwanda illustrate what might be possible. BioLPG technology is in the early days of development, so normal technology piloting and de-risking need to be undertaken. However, fully developed bioLPG production could greatly reduce the public and private sector investment required to significantly increase SSA clean cooking capacity.
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Prakash, R., K. Adithyan, and V. Adithya. "Comparative Analysis of Performance and Emission Characteristics of Diesel Engine with Biodiesel Prepared from Waste Cooking Oil and Pongamia Oil." Applied Mechanics and Materials 787 (August 2015): 787–91. http://dx.doi.org/10.4028/www.scientific.net/amm.787.787.
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In view of the fast depletion of fossil fuels, the search for alternative fuels has become inevitable, due to huge demand of diesel for transportation sector, captive power generation and agricultural sector, the biodiesel is being viewed as a substitute for diesel. The aim of the present work is to focus on the work done in the area of production of biodiesel from Pongamia oil and waste cooking oil and the characterization of properties of various bio diesel blends in single cylinder four stroke diesel engine. The main problem with biodiesel is its higher viscosity which leads to formation of gums that would affect its performance. The work includes the impact analysis of biodiesel prepared from Pongamia oil and waste cooking oil on engine performance and exhaust emission. The results obtained are compared with the performance parameters of diesel. The experiment is carried out in DI diesel engine equipped with 5 gas analyzer and smoke meter. From the test result, it is found that the use of biodiesel leads to the substantial reduction in particulate emission, CO emissions accompanying with the imperceptible power loss, the increase in fuel consumption and the increase in NOx emission on conventional diesel engine with no or fewer modification. From the results, it can be observed that biodiesel likely to replace diesel as a source of fuel in near future.
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Raheman, Abdul, Talat Afza, Abdul Qayyum, and Mahmood Ahmed Bodla. "Estimating Total Factor Productivity and Its Components: Evidence from Major Manufacturing Industries of Pakistan." Pakistan Development Review 47, no. 4II (December 1, 2008): 677–94. http://dx.doi.org/10.30541/v47i4iipp.677-694.
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Manufacturing sector of Pakistan accounts for 19.1 percent of GDP and is the second largest sector of the economy. It grew by 8.4 percent during 2007 as against 10 percent last year. In the manufacturing sector, large scale manufacturing (LSM), plays a vital role and accounts for approximately 70 percent of overall manufacturing [Economic Survey of Pakistan (2006-07)]. During 2006-07 relatively slower pace of expansion exhibits signs of moderation on accounts of higher capacity utilisation, difficulties in the textile sector and lower than expected scale of operations of oil refineries. A number of other factors have also contributed to the low pace of expansion in manufacturing including zero percent growth in raw cotton production which is a critical input for the textile industry, vegetable ghee and cooking oil which comprise about 5.5 percent of the LSM sector, showed uninspiring performance due to unparalleled rise in international palm and soybean oil prices. The performance of the automobile sector has been far less impressive this year as compared to previous five years due to a fall in domestic demand for cars on account of increasing auto financing rates. The higher imports of used cars in the beginning of fiscal year 2006-07 also affected the performance of domestic auto mobile sector.
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Osborn, Emily Lynn. "Casting aluminium cooking pots: labour, migration and artisan production in West Africa's informal sector, 1945–2005." African Identities 7, no. 3 (August 2009): 373–86. http://dx.doi.org/10.1080/14725840903031858.
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Marinelli, V., L. Padalino, D. Nardiello, M. A. Del Nobile, and A. Conte. "New Approach to Enrich Pasta with Polyphenols from Grape Marc." Journal of Chemistry 2015 (2015): 1–8. http://dx.doi.org/10.1155/2015/734578.
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Food industry produces significant amount of waste that represents a problem for the sector. However, by-products are also promising sources of compounds which may be reused for their nutritional properties. The aim of this work is to exploit wine-making by-products, obtaining an extract by ultrasound-assisted extraction only using water as solvent. The characteristics of spaghetti enriched with grape marc were assessed and compared to control samples. In particular, total phenolic and flavonoids contents, the antioxidant activity, the cooking quality, and the sensory acceptability were evaluated at various steps of pasta production. The enriched spaghetti showed higher total phenolic and flavonoids contents and higher antioxidant activity than the control pasta. In addition, low cooking losses were found. In terms of sensory properties fortified pasta is acceptable as the traditional product, thus demonstrating that it is possible to exploit food waste to better satisfy consumer demand for healthy food products in a more sustainable perspective.
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Sreekanth, K. J., S. Jayaraj, and N. Sudarsan. "Economic Impact of CDM Implementation through Alternate Energy Resource Substitution." International Journal of Renewable Energy Development 2, no. 1 (February 2, 2013): 13. http://dx.doi.org/10.14710/ijred.2.1.13-18.
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Since the Kyoto protocol agreement, Clean Development Mechanism (CDM) hasgarnered large emphasis in terms of certified emission reductions (CER) not only amidst the globalcarbon market but also in India. This paper attempts to assess the impact of CDM towardssustainable development particularly in rural domestic utility sector that mainly includes lightingand cooking applications, with electricity as the source of energy. A detailed survey has undertakenin the state of Kerala, in southern part of India to study the rural domestic energy consumptionpattern. The data collected was analyzed that throws insight into the interrelationships of thevarious parameters that influence domestic utility sector pertaining to energy consumption byusing electricity as the source of energy. The interrelationships between the different parameterswere modeled that optimizes the contribution of electricity on domestic utility sector. The resultswere used to estimate the feasible extent of CO2 emission reduction through use of electricity as theenergy resources, vis-à-vis its economic viability through cost effectiveness. The analysis alsoprovides a platform for implementing CDM projects in the sector and related prospects withrespects to the Indian scenario.
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Aliyarov, B., A. Kibarin, R. Orumbaev, and B. T. Yermagambet. "COAL MUST BE AT THE ENERGY SECTOR!" Series of Geology and Technical Sciences 445, no. 1 (February 1, 2021): 35–38. http://dx.doi.org/10.32014/2021.2518-170x.5.
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The article substantiates the necessity and possibility of preserving coal in the power industry as a fuel of the future, using the appropriate technology, based, to a large extent, on the use of layered combustion technology. The advantages and disadvantages of coal combustion in a layer are analyzed. The need to switch to flaring coal combustion to increase the unit capacity of the boiler is noted. The universality of this method of coal combustion in relation to its thermal properties is indicated. The sources of problems with emissions into the atmosphere during coal flaring are given. Shown is the substitution of the concept of "dirty technology" with the concept of "dirty fuel" in relation to coal fuel. The ways of returning to the layered combustion of coal are indicated, with the provision of the required capacity of the power facility through the installation of an increased number of boilers with lower productivity. It is noted that at the Almaty University of Energy and Communications named after Gumakrbek Daukeev, a coal combustion technology with reduced disadvantages is being developed The possibility of using flammable volatiles contained in coal for kindling a boiler and for stabilizing the ignition of a coal flame is noted. the possibility of supplying residents of a remote village with their own gaseous fuel for cooking was considered. The possibility of using this gaseous substance for the generation of electrical energy with the installation of low-power gas turbine units on a boiler with coal layer combustion is indicated. Based on such a comprehensive analysis of the advantages and disadvantages of coal, a conclusion was made about the long-term preservation of coal in the power industry.
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Kumar, Praveen, Robert Ethan Dover, Antonia Díaz-Valdés Iriarte, Smitha Rao, Romina Garakani, Sophia Hadingham, Amar Dhand, Rachel G. Tabak, Ross C. Brownson, and Gautam N. Yadama. "Affordability, Accessibility, and Awareness in the Adoption of Liquefied Petroleum Gas: A Case-Control Study in Rural India." Sustainability 12, no. 11 (June 11, 2020): 4790. http://dx.doi.org/10.3390/su12114790.
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Interventions in the clean cooking sector have focused on improved biomass stoves in a bid to address household air pollution (HAP) in low- and middle-income countries. These initiatives have not delivered adequate health and environmental benefits owing to the less than optimal performance of improved biomass stoves. There is an urgency to transition communities to cleaner cooking systems such as liquefied petroleum gas (LPG) to reduce the prevalence of HAP. Adoption of LPG also has challenges. This case-control cross-sectional study with 510 households examines how affordability, accessibility, and awareness (3As) are associated with LPG adoption in rural poor households of Andhra Pradesh, a state of India. Using binomial logistic regression analyses, the study examines the association of 3As with LPG adoption, adjusting for demographic predictors. Results show disparities in LPG adoption owing to affordability, accessibility, and awareness. Household income is positively associated with LPG adoption. Easy availability of biomass deters households from adopting LPG. Concerns for LPG safety reduces likelihood of LPG adoption. On the other hand, attending awareness campaigns on clean cooking benefits is strongly associated with LPG adoption. Awareness drives, primarily targeted marketing campaigns, could help expand LPG coverage among poorer households. This paper offers insights into the determinants of clean fuel adoption with implications for resource-poor settings across the world to advance energy justice and address energy poverty.
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Adu, Theophilus Frimpong, Francis Padi Lamptey, Sandra Ama Kaburi, and Gifty Serwaa Otoo. "Alternative for Dirty Cooking Fuels in Ghana: Exploring the Potential of Cassava Ethanol." Review of Energy Technologies and Policy Research 7, no. 1 (December 5, 2022): 1–10. http://dx.doi.org/10.18488/77.v7i1.3215.
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Fossil fuels are a major contributor to climate change, and as the demand for energy production increases, alternative sources (e.g., renewables) are becoming more attractive. Kerosene and conventional solid fuels, which are used to cook, have detrimental effects on people's health, the environment, and the economy. This study seeks to explore the potential of cassava ethanol as an alternative to dirty cooking fuels in Ghana. The study revealed that the prices of electricity and liquefied petroleum gas (LPG) are on the rise and this is making their adoption very low. The use of ethanol, an alternative clean cooking fuel that can be produced locally and reasonably priced, should be encouraged. Cassava was selected as the most viable crop for ethanol production because it is highly underutilized and can be grown on most Ghanaian land. The study also revealed that the Crop Research Institute-Agra (CRI-Agra) Bankye, a variety of cassava, will give an optimum ethanol yield. It has the potential to produce one litre of ethanol from about 7kg of fresh roots. Approximately 147 Ha of agricultural land may be used to produce 1 ton of cassava ethanol. Since cassava ethanol for cooking offers major potential for climate change mitigation, there should be an adoption strategy. This work serves as input for decision-making for industrializing the cassava sector.
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Nascimento, Lucas, André Ribeiro, Ana Ferreira, Nádia Valério, Vânia Pinheiro, Jorge Araújo, Cândida Vilarinho, and Joana Carvalho. "Turning Waste Cooking Oils into Biofuels—Valorization Technologies: A Review." Energies 15, no. 1 (December 24, 2021): 116. http://dx.doi.org/10.3390/en15010116.
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In search of a more sustainable society, humanity has been looking to reduce the environmental impacts caused by its various activities. The energy sector corresponds to one of the most impactful activities since most energies produced come from fossil fuels, such as oil and coal, which are finite resources. Moreover, their inherent processes to convert energy into electricity emit various pollutants, which are responsible for global warming, eutrophication, and acidification of soil and marine environments. Biofuels are one of the alternatives to fossil fuels, and the raw material used for their production includes vegetable oils, wood and agricultural waste, municipal waste, and waste cooking oils (WCOs). The conventional route for WCO valorization is the production of biodiesel, which, as all recovery technologies, presents advantages and disadvantages that must be explored from a technical and economic perspective. Despite its successful use in the production of biodiesel, it should be noticed that there are other approaches to use WCO. Among them, thermochemical technologies can be applied to produce alternative fuels through cracking or hydrocracking, pyrolysis, and gasification processes. For each technology, the best conditions were identified, and finally, projects and companies that work with this type of technology and use WCO were identified.
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CARLIER, VINCENT, JEAN CHRISTOPHE AUGUSTIN, and JACQUES ROZIER. "Destruction of Listeria monocytogenes during a Ham Cooking Process." Journal of Food Protection 59, no. 6 (June 1, 1996): 592–95. http://dx.doi.org/10.4315/0362-028x-59.6.592.
Full textAbstract:
Two batches of uncooked whole hams were inoculated with Listeria monocytogenes phagovar 2389/2425/3274/2671/47/108/340 during brining. One batch of hams was contaminated with a high level (3.9 × 105CFU/g), and the second batch was contaminated with a low level of L. monoytogenes (<10 CFU/g). These vacuum-packaged hams were then cooked according to the minimum standards allowed to obtain technologically and organoleptically acceptable hams, i.e., to a core temperature of 58.8°C and an F70-value of 32 min. They were then maintained undisturbed for 2 months at 9°C, which is consistent with the worst conditions typically found in practice. Enumeration of the spoilage flora (30°C mesophilic flora, lactic flora, and Enterobacteriaceae) during storage demonstrated that this treatment yielded a microbiologically satisfactory food product. In the case of L. monocytogenes, the heat treatment applied would in theory reduce the contamination level by 52 to 77 log units (assuming a D-value in the range of 1.82 to 3.38 min at 60°C and a z-value in the range of 5.05 to 6.74°C). No Listeria spp. was found during storage in the batch of hams contaminated with the low level. However, a very small number of L. monocytogenes was found in the highly contaminated batch of hams at the end of the storage period. These results should alert the commercial sector to the importance of cooking their products to a minimum core temperature of 65°C, with an F70-value of at least 40 min. If weakly contaminated products are cooked according to this protocol, the risk of L. monocytogenes surviving should be diminished.