Search results for "kitchen"
showing 10 items of 12 documents
A new strategy to maximize organic matter valorization in municipalities: combination of urban wastewater with kitchen food waste and its treatment w…
2017
[EN] The aim of this study was to evaluate the feasibility of treating the kitchen food waste (FW) jointly with urban wastewater (WW) in a wastewater treatment plant (WWTP) by anaerobic membrane technology (AnMBR). The experience was carried out in six different periods in an AnMBR pilot-plant for a total of 536 days, varying the SRT, HRT and the food waste penetration factor (PF) of food waste disposers. The results showed increased methane production of up to 190% at 70 days SRT, 24 hours HRT and 80% PF, compared with WW treatment only. FW COD and biodegradability were higher than in WW, so that the incorporation of FW into the treatment increases the organic load and the methane producti…
Human fascioliasis infection sources, their diversity, incidence factors, analytical methods and prevention measures
2018
AbstractHuman fascioliasis infection sources are analysed for the first time in front of the new worldwide scenario of this disease. These infection sources include foods, water and combinations of both. Ingestion of freshwater wild plants is the main source, with watercress and secondarily other vegetables involved. The problem of vegetables sold in uncontrolled urban markets is discussed. Distinction between infection sources by freshwater cultivated plants, terrestrial wild plants, and terrestrial cultivated plants is made. The risks by traditional local dishes made from sylvatic plants and raw liver ingestion are considered. Drinking of contaminated water, beverages and juices, ingestio…
Target analysis of primary aromatic amines combined with a comprehensive screening of migrating substances in kitchen utensils by liquid chromatograp…
2015
An analytical strategy including both the quantitative target analysis of 8 regulated primary aromatic amines (PAAs), as well as a comprehensive post-run target screening of 77 migrating substances, was developed for nylon utensils, using liquid chromatography-orbitrap-high resolution mass spectrometry (LC-HRMS) operating in full scan mode. The accurate mass data were acquired with a resolving power of 50,000 FWHM (scan speed, 2 Hz), and by alternating two acquisition events, ESI+ with and without fragmentation. The target method was validated after statistical optimization of the main ionization and fragmentation parameters. The quantitative method presented appropriate performance to be u…
Design and Implementation of Real-Time Kitchen Monitoring and Automation System Based on Internet of Things
2022
Automation can now be found in nearly every industry. However, home automation has yet to reach Pakistan. This paper presents an Internet of Things smart kitchen project that includes automation and monitoring. In this project, a system was developed that automatically detects the kitchen temperature. It also monitors the humidity level in the kitchen. This system includes built-in gas detection sensors that detect any gas leaks in the kitchen and notify the user if the gas pressure in the kitchen exceeds a certain level. This system also allows the user to remotely control appliances such as freezers, ovens, and air conditioners using a mobile phone. The user can control gas levels using t…
Biogas yield from Sicilian kitchen waste and cheese whey
2013
The aim of this study is to determine the chemical composition of kitchen waste and cheese whey, as well as the biogas yield obtained from the Anaerobic Digestion (AD) tests of these two raw materials. Since the separated waste collection is performed in the town of Marineo (Palermo), a sample of kitchen waste, different from food industry one and included in the Organic Fraction of Municipal Solid Waste (OFMSW), was collected from the mass stored at the households of this town. Moreover, a sample of cheese whey was collected in a Sicilian mini dairy plant, where sheep milk is processed. This investigation was carried out inside laboratory digesters of Aleksandras Stulginskis University (Li…
Cookbooks. Narrative spaces and user manuals
2019
Nel sistema che definisce le diverse tipologie di volumi di cui si occupa la grafica editoriale nell’ambito del design della comunicazione visiva, una sezione a sé, con una sua storia, una sua struttura, un suo preciso linguaggio, è quello occupato dai libri di cucina, veri e propri manuali d’uso per la preparazione dei cibi, e così dovrebbero essere sempre chiamati, non semplicemente ricettari, molto più genericamente e riduttivamente, i quali rappresentano degli artefatti atti a contenere non solo pratiche e tecniche ma anche indicazioni relative ad alimenti, dosaggi, tempi, temperature, lavorazioni, procedure, finiture, tutti aspetti questi che li fanno più assomigliare a manuali tecnici…
Oceano Mediterraneo : cardboard and plaster architectures
2016
La riflessione si muove dal confronto fra due architetture diverse, eppure simili: la Casa Salem di Pasquale Culotta e Giuseppe Leone e la Kitchen House di Marcello Panzarella. La prima realizzata, tra il 1972 e il 1973, a Cefalù, in contrada Ogliastrillo; la seconda immaginata da Panzarella nel 2011, sul 38° parallelo, forse lungo la costa settentrionale della Sicilia, adagiata su un pendio rivolto verso il mare. Le due descrizioni sono i poli attraverso cui si dipana un ragionamento che trova una parziale e contraddittoria spiegazione nel titolo. Perché, pur nelle differenze, le architetture prese in considerazione costituiscono due modi per tenere insieme una appartenenza mediterranea …
Contenitori_Contenuti
2020
Scriveva Camilleri in “La forma dell’acqua”: «[…] L’acqua non ha una forma propria, ed è come tutti gli altri liquidi, che assumono questa in ragione del contenitore che li circonda, che li contiene […]». Nel suo romanzo del 1994, infatti, l’allusione è alla ‘verità’ e questa può assumere qualsiasi forma. Ma sarà proprio il contesto in cui viene cercata a definirne la sua forma, la sua dimensione. Quindi l’ambiente, le circostanze, le condizioni di un evento, possono aiutare a trovare la pura verità e questa sarà sempre più vicina alla realtà quanto più ne sono definite le circostanze, l’ambiente e lo spazio. Ma l’Architettura non dovrebbe seguire gli stessi principi? L’Architettura non dov…
Food Assistance
2018
Food assistance and food charity refer to practices where public, private, or third sector actors provide food (or resources to acquire food) to individuals or households that face hunger or food shortage. The food is provided for free or for a minimal cost and the provision is conducted through varying services like food banks. Domestic food assistance practices are realized in relations between a collective (the provider or donor) and individuals (the recipients of the assistance). For those international practices of food aid that take place between collectives, typically nations or global food aid organizations and recipient countries, see the entry for Food aid. Currently, approximatel…
Kitchen chemistry course for chemistry education students: influences on chemistry teaching and teacher education – a multiple case study
2019
AbstractThis study introduces the Kitchen Chemistry (KC) course and its influences on chemistry education as a whole. KC is considered to be a life-relevant learning environment that engages learners in science through the pursuit of personally relevant and meaningful goals. KC, as a form of interdisciplinary learning, aims to develop boundary-crossing skills and to support the development of pupils’ scientific thinking. The purpose of this research was to determine how KC as a context-based teaching approach applies to chemistry education and what it offers to chemistry teaching and teacher education. We found that KC gave lower secondary school pupils the opportunity to understand the che…