Analisis Mutu Sie Reuboh Dalam Kemasan (Ready to Eat) Selama 7 Hari Penyimpanan

Sie reuboh is a traditional cuisine from Aceh Besar district which use red meat, tallow, vinegar and some blended spices. Normally, Acehnese cooks this cuisine in with traditional clay pot. As cooking utensil, clay pot is vulnerable to breakage and has slow heat propagation compared to stainless steel pot which has long usage and good heat conductor. The use of packaging such as nylon plastic and aluminum foil in storage is also expected to affect the quality of sie reuboh. This study aims to find out sensory profile of produced sie reuboh by using ten attributes (colour/brightness, aroma (sour, spicy, meaty), flavor (hot spicy, sour, salty, umami) and texture (tenderness, chewiness). Sie reuboh was cooked in two types of cooking ware (earth clay pot and stainless steel pot) and then store in nylon and aluminum foil packaging for 7 days. The obtained data is statistical analyzed with ANOVA and DMRT. The results showed that attribute sour aroma, hot spicy flavor, umami and tenderness of sie reuboh cooked with stainless steel has higher notes, whereas other attributes showed no significant effect. Type of packaging also showed no significant effect for these ten attributes except sour aroma. As conclusion, it can be stated that stainless steel provides sie reuboh with better sensory properties compare to clay pot.

An Unusual Case of Penetrating Ocular Trauma with a Pressure Cooker Whistle

Worldwide blindness in 1.6 million people is due to ocular trauma. Trauma is the most common cause of unilateral loss of vision in developing countries and about 5 % of all bilateral blindness is directly due to trauma. In Nepal, ocular trauma is considered a major cause of unilateral blindness and caused 7.9 % of all blindness in Nepal. It is the second leading cause of blindness after cataract. Pressure cooker is a cooking utensil that works with high pressure and heat, consuming less time and fuel but as seemingly easy, the trouble handling with it could be horrible. It may cause serious injury to someone nearby. Here by, we would like to report a case that could rarely happen in kitchen as a worst accident.

Cooking Behavior Recognition Using Egocentric Vision for Cooking Navigation

This paper presents a cooking behavior recognition method for achievement of a cooking navigation system. A cooking navigation system is a system that recognizes the progress of a user in cooking, and accordingly presents an appropriate recipe, thus supporting the activity. In other words, an appropriate recognition of cooking behaviors is required. Among the various cooking behavior recognition methods, such as the use of context with the object being focused on and use of information in the line of sight, we have so far attempted cooking behavior recognition using a method that focuses on the motion of arms. Using the cooking behavior rate obtained from the motion of arms and cooking utensils, this study achieves recognition of the cooking behavior. The average recognition rate was 63% when calculated by the conventional method of focusing on arm motions. It has been improved by approximately 20% by adding the proposed cooking utensil information and optimizing the parameters. An average recognition rate of 84% was achieved with respect to the five types of basic behaviors of “cut,” “peel,” “stir,” “add,” and “beat,” indicating the effectiveness of the proposed method.

Integration Design of High-Effective Stove-Cooking Utensil Based on the Research of Enhanced Heat Transfer

The level of domestic gas utensils energy utilization efficiency decides the energy saving efficiency and economical efficiency of the gas utensils. In this paper, considering the stove-cooking utensil as the object of study, on the basis of deep research of stove-cooking utensil system’s high-effective heat transfer, high-effective heat preservation technology, combing the technology of high-effective burning, high-effective heat transfer, high-effective heat preservation, a stove-cooking utensil system that is of high-effective heat transfer, high-effective heat preservation, low cost, low exit flue gas temperature is designed and the stove-cooking utensil system’s energy efficiency is improved significantly by comprehensive designing and researching of the insulation lid, the bottom of pot, and the radiant panel on the condition of keeping high-effective burning.

Effect of Cooking Utensil Composition and Contents on the Reductive Dechlorination of DDT to DDD

The reductive dechlorination of DDT to DDD by some cooking utensil compositions and contents is demonstrated and the identification of specific reducing agents of DDT is investigated. Iron is found to be the most active reducing agent of DDT. A progressive loss of DDT and accumulation of DDD from DDT are observed when DDT standard is boiled with double-distilled water in metal utensils (iron, stainless steel, or aluminum) or in glass utensils containing iron powder. Non-metal utensils (Teflon, glass, or enamel) by themselves do not give an accumulation of DDD from DDT despite considerable loss of DDT. Teflon-coated utensils are ineffective in the reduction of DDT and tend to adsorb pesticides on their surface. A substance (or substances) which is present in vegetables also acts as a DDT-reducing agent as shown by boiling DDT with vegetables in glass utensils.