The objective of this study was to establish the consumer acceptability of preblended and nonpreblended post rigor seasoned pork patties with added water levels of 0, 3, 6, and 9 percent for each formula. Other parameters measured were proximate analysis, texture, cooking loss, and consumer acceptability. Nonpreblended treatments had a higher (P<0.05) percentage of protein and a lower (P<0.05) percentage of fat as compared to preblended treatments. Texture analysis revealed a lower (P<0.05) amount of total energy required to shear through a single patty in preblended treatments than nonpreblended treatments. No differences (P>0.05) were detected among treatments at varying water levels. Consumer acceptability showed no differences (P>0.05) among selected treatments. Consumer acceptability scores indicated that consumers would consume both preblended and nonpreblended seasoned pork patties at varying water levels.

Household air pollution annually kills around 14 300 people in Kenya, due to the hazardous smoke of incomplete combustion coming from inefficient stoves. Exposure to this smokeleads to lethal health issues for the women and children staying in these kitchens, but the smoke also leads to a contribution to global warming. Which makes it important finding are placement for the inefficient traditional cooking methods. This report presents results from a field work situated in Kibugu, Embu in central Kenya. It includes testing of three stoves, the traditional Three stone open fire and two biochar producing stoves, the previously tested stove Gastov made by KIRDI and the MiG|BioCooker made by Make It Green Solutions AB. The data was collected using participatory cooking tests where five households got to cook the traditional meal Ugali with Sukuma wiki and Githeri (maize and beans). Firewood consumption, emissions of CO and PM, user experience and char production were measured during the test, to be able to compare the stoves. The results indicate that the MiG|BioCooker can decrease the emissions of PM2.5 and CO in the kitchens and produce biochar. But on the other hand, cooking with three stone open fire more effective in terms of cooking time. Even though the MiG|BioCooker could improve the conditions of the household’s indoor air, the users seems to prioritize the practical characteristics of the three stone open fire that gives them more time and making it easier to cook. But with some modifications and by further use of the MiG|BioCooker, it might be apossible substitute to the three stone open fire in the future.

The effect of xylan from different plant species on tensile properties of spruce pulp was studied. Xylans from spruce, birch, wheat straw and rice husks were mixed with the fresh white liquor and added at the later stages of separate kraft cooks, in exchange of the black liquor removed from the system at that time. Results show that xylans, from rice husk, wheat straw and birch, gave stronger pulps. However it was only possible to attach small quantities of xylans onto the fibers. Moreover, pulps containing birch and rice xylan were easier to beat than the other pulps in the study.

About 83% of total energy consumed in Nepal comes directly from the solid fuels. The import of Liquified Petroleum Gas (LPG) is also growing at an exponential rate. The hospitality subsector (hotels and restaurants), one of the key economic subsectors in the country, consumes most of the energy within the commercial sector primarily for cooking purposes. The bio-waste generated from growing hospitality subsector and other sectors in Kathmandu is poorly managed. Similarly, on the other hand, Nepal has an extensive knowledge and experience of manure based anaerobic household biogas systems mainly in rural areas. Based upon this situation, the thesis investigates the opportunities for anaerobic biogas production for cooking at hotels and restaurants by utilizing their own organic waste. Currently available biogas technologies, important parameters affecting the biogas yield, policy and financial supports and case studies of various stakeholders employing the biogas technologies in the hotels and restaurants in Nepal were considered. The most applicable technology for the purpose was then chosen. The organic waste sampling study from randomly selected 4-star hotel (Yatri Spa and Suites), tourist standard hotel (Hotel Bliss International) and restaurant (Fren’s Kitchen) in Thamel, the tourist zone of Kathmandu was conducted. Similarly, various data especially focusing on the current cooking energy need, demand, supply, cost, organic waste management of the hotels and the restaurant was collected through questionnaires and series of interviews. The average amount of daily organic waste and organic waste fraction for Yatri, Bliss and Fren’s was found to be 61.3 kg and 63.0%, 18.4 kg and 82.7%, and 16.3 kg and 81.8% respectively. Similarly, the variations in weekly organic wastes and waste generated per guest was also determined. Based upon the amount and characteristics of organic waste from the sampling survey, the theoretical biogas potential of the organic waste at digester output rate of 0.27 kWh/kg/day for JUAS digesters, the technology selected for the biogas conversion, was found to be 18.4 kWh/day, 5.5 kWh/day and 4.9 kWh/day equivalent to 4.9%, 3.0% and 5.4 % of the current daily energy need for Yatri, Bliss and Fren’s respectively. Similarly, the economic implications of the small-scale biogas technology if employed in the hotels and the restaurant was scoped out. It was found that the recommended Polyvinyl Chloride (PVC) based 3000 l sized JUAS bio-digesters had positive Net Present Value (NPV), Internal Rate of Return (IRR) and payback time of around 5 years on average for all the eateries under study. The monthly life cycle cost of the integrated LPG-JUAS system is found be cheaper for all eateries as compared to the current LPG system. Levelized Cost of Energy (LCoE) of the JUAS digesters is calculated to be competitive as compared to energy from other renewables in the country. There is, however, need to improve the digester conditions to get higher biogas yields. For the wider adoption of the digesters across urban sectors, the subsidies amount should also be increased together with information dissemination regarding biogas uses and its potential among the stakeholders. / Omkring 83% av den totala energiförbrukningen i Nepal kommer direkt från det fasta bränslet. Importen av flytande petroleumgas (LPG) växer också i exponentiell takt. Underhållningsbranschen (hotell och restauranger), en av de viktigaste ekonomiska delområdena i landet, förbrukar mest energi inom kommersiell sektor, främst för matlagning. Det biologiska avfallet som genereras av växande underhållsbranschen och andra sektorer i Katmandu är dåligt förvaltad. På samma sätt har Nepal en omfattande kunskap och erfarenhet av gödselbaserade anaeroba hushållsbiogasystem, huvudsakligen i landsbygdsområden. Baserat på denna situation undersöker man avhandlingen möjligheterna till anaerob biogasproduktion för att laga mat på hotell och restauranger genom att använda eget organiskt avfall. För närvarande finns biogasteknik, viktiga parametrar som påverkar biogasutbytet, politiska och finansiella stöd och fallstudier av olika intressenter som använder biogasteknik i hotell och restauranger i Nepal. Den mest tillämpliga tekniken för ändamålet valdes sedan. Undersökning av organiska avfallsprov från slumpmässigt utvalt 4-stjärnigt hotell (Yatri Spa and Suites), turisthotell (Hotel Bliss International) och restaurang (Fren's Kitchen) i Thamel, utförs turistområdet Katmandu. På samma sätt samlades olika data som speciellt fokuserade på dagens energibehov, efterfrågan, tillgång, kostnad, organisk avfallshantering av hotellen och restaurangen genom enkäter och intervjuer. Den genomsnittliga mängden dagligt organiskt avfall och organiskt avfallsfraktion för Yatri, Bliss och Fren var visat sig 61,3 kg respektive 63,0%, 18,4 kg respektive 82,7% respektive 16,3 kg respektive 81,8%. På samma sätt bestämdes också variationerna i organiskt avfall per vecka och avfall som genererades per gäst. Baserat på mängden och egenskaperna hos organiskt avfall från provtagningsundersökningen befanns den teoretiska biogaspotentialen hos det organiska avfallet vid kokareutgångshastigheten på 0,27 kWh / kg / dag för JUAS-kokare, den teknik som valts för biogasomvandling, befunnits vara 18,4 kWh / dag, 5,5 kWh / dag och 4,9 kWh / dag motsvarande 4,9%, 3,0% och 5,4% av dagens energibehov för Yatri, Bliss och Fren. På samma sätt scenkades de ekonomiska konsekvenserna av den småskaliga biogastekniken om de anställdes i hotell och restaurangen. Det visade sig att de rekommenderade polyvinylkloridbaserade (PVC) -baserade JUAS-bioförstörare av polyvinylklorid med jämna mellanrum hade positivt nettoförsäkringsvärde (NPV), interna avkastningsräntor och återbetalningstid på cirka 5 år i genomsnitt för alla restauranger som studerades. Den månatliga livscykelkostnaden för det integrerade LPG-JUAS-systemet befinner sig vara billigare för alla matställen jämfört med det aktuella LPG-systemet. Nivånad kostnad för energi (LCoE) hos JUAS-kokare beräknas vara konkurrenskraftig jämfört med energi från andra förnybara energikällor i landet. Det är dock nödvändigt att förbättra kokareförhållandena för att få högre biogasutbyten. För det bredare godkännandet av kokare i städerna bör bidragsbeloppet också ökas tillsammans med informationsspridning avseende biogasanvändning och dess potential bland intressenterna.För det bredare godkännandet av kokare i städerna bör bidragsbeloppet också ökas tillsammans med informationsspridning avseende biogasanvändning och dess potential bland intressenterna.

This study explores the ways cookbooks and their rhetorical dimensions have been re-imagined using hypertext and Web technology. Using the tenets of postmodern feminist rhetoric and Web design theory, the study considers how commercial cooking hypertexts construct users' identities. Although hypertext is a potentially empowering technology, democratizing rhetoric and knowledge making practices, commercial hypertext often circumscribes agency formation and prohibits participation. Participatory, constructive hypertexts are difficult to design and costly to maintain. Of the three sites studied, Epicurious.com, BettyCrocker.com, and FoodNetwork.com, only Epicurious.com encourages meaningful communication between users and between users and designers. In many ways, Epicurious.com conceives of its users as active agents. Most of its content celebrates many knowledge making practices traditionally considered feminine and embodied. In contrast, BettyCrocker.com and FoodNetwork.com rely on closed, proprietary systems designs to maintain their authority. Users have little opportunity to participate as active agents. In small ways, however, users can begin to deconstruct the hypertexts, to resist the standards and strictures of expertly created recipes by reporting variations and opinions. The features that most reflect the tenets of a constructive feminist hypertext make possible some small movements toward agency.

Pink and Dude Chefs: A nutrition and culinary intervention for middle school students Tianna Sheehan The prevalence of obesity in US adolescents has more than tripled in the past 35 years, and the greatest impact has been among low-income and minority racial/ethnic populations. Adolescents report inadequate fruit and vegetable intake, an overconsumption of sweetened beverages, and a high reliance on fast food locations for meals or snacks; increasing the risk of adolescent obesity. Building knowledge and skills through culinary interventions may empower middle school students to create and also choose healthful foods. Pink and Dude Chefs, a six-week nutrition and culinary intervention, aims to improve healthy eating behaviors by increasing nutrition knowledge and culinary ability. Trained research assistants from California Polytechnic State University (Cal Poly) led middle school boys and girls in lessons ranging on topics including macronutrients, real-world application of USDA MyPlate guidelines, and meal planning and budgeting. Cal Poly research assistants supported middle school participants in cooking recipes that were specifically chosen to highlight themes covered in the nutrition lesson and to progress in difficulty throughout the program. The program consisted of 12 lessons that were each divided into 1 hour of classroom nutrition instruction and 1 hour of hands-on cooking practicum. The program took place in two locations, at Mesa Middle School in Arroyo Grande, California and Carpinteria Middle School in Carpinteria, California with 15-20 middle school volunteer participants who enrolled in each program. Questionnaires were used to measure fruit and vegetable preferences, dietary behavior, and barriers to healthy eating, culinary skill, culinary confidence, and basic nutrition knowledge pre- and post-intervention. Participants’ responses indicated an improved dietary profile as indicated by fruit and vegetable preferences, and fruit and vegetable intake. Responses also indicated increased culinary confidence and improved nutrition knowledge. More research is needed to test the long-term impact of participation in nutrition and culinary interventions.

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The skill of cooking a meal from start to end is becoming a stressful every day activity in many homes in Denmark. Less and less parents focus on including their children in preparing dinner because they see it as a time-consuming activity that the child would rather be left out of. In this paper we examine the importance of teaching children how to cook from a young age as well as we investigate in why it can seem like such a big task for them to actually get started with cooking. The study focuses on how to develop an interactive tablet and smartphone application that provides children with an explorative platform for them to develop their cooking skills on. The detailed process of developing a simple tablet/smartphone application is explored in order to arrive at an understand of the challenges children face when cooking, how we encourage them to cook and how we facilitate them with the best possible options for this. By doing several explorative workshops and studying previous research about how children learn, understand and explore their creativity, we arrive at an understanding of the challenges, limits and benefits there would be with an application like this.