ABSTRACT This study investigated a novel hybrid cooking approach that integrates ohmic heating with sous vide (O‐SV) for preparing camel ( Camelus dromedarius ) meat. The method was compared with conventional sous vide (SV) in terms of energy efficiency, cooking yield, and physical attributes (pH and color). Camel meat samples were cooked at 70°C, 80°C, and 90°C for 30–120 min. Results demonstrated that cooking temperature and duration markedly influenced pH and color development. Extended cooking reduced redness and lightness but increased yellowness, reflecting protein denaturation and myoglobin oxidation. Compared with SV, the O‐SV system significantly improved energy efficiency, requiring less electrical and specific energy input while maintaining comparable cooking yields. The O‐SV method also produced distinct color profiles linked to rapid internal heating. These findings highlight O‐SV as a promising cooking system for achieving sustainable energy use and desirable physical quality in camel meat preparation.

Soft-switched Induction Cooking System with Reduced Switch Count and Independent Control for Multiple Loads

Asymmetrical voltage cancellation controlled multiload resonant inverter for induction cooking system

ABSTRACT Induction heating (IH) has gained significant attention for its efficiency and performance in heating materials without direct contact. This paper presents the design and experimental evaluation of a novel resonant inverter capable of powering both ferromagnetic (FM) and nonferromagnetic (NFM) loads efficiently using dual half‐bridge (DHB) architecture with only three MOSFET switching devices for induction cooking (IC) systems. The inverter operates with dual frequency: a low frequency for FM load and a high frequency for NFM load. The power in FM load is controlled using pulse frequency modulation (PFM), and NFM load is controlled using either PFM or asymmetrical duty cycle (ADC) control, independently and simultaneously. Additionally, the inverter incorporates boost operation to enhance voltage regulation and ensure robust performance under load power varying conditions. The inverter is designed to operate with zero voltage switching (ZVS), minimizing switching losses and improving overall efficiency. An experimental prototype has been developed to deliver a total output power of 660 W, demonstrating the feasibility and effectiveness of the resonant inverter for practical applications.

This study investigates the utilization of solar energy through a parabolic solar cooking system, specifically designed to heat and melt various substances, including paraffin wax. Solar cooking, a practice rooted in ancient traditions, serves as a viable method for food preparation and industrial applications by offering a sustainable alternative to conventional heating methods, which pose health and environmental risks. The primary objective of this research is to harness and concentrate solar radiation for the effective heating and melting of paraffin wax, intended for skin treatment, within the meteorological conditions of Kwara State. We employed a parabolic solar cooker to achieve this objective, utilizing mineral oil as a lubricant during the melting process. The results indicated a peak solar radiation of 1216.7 W/m2, an ambient temperature reaching 48.7 C, and a maximum fluid temperature of 49.6 C. Furthermore, the cooker demonstrated a cover temperature of 59.6 C, a side temperature of 56.4 C, an absorber plate temperature of 94.6 C, and an air gap temperature of 70.4 C. The parabolic solar cooker successfully melted paraffin wax within one hour, and various thermal performance metrics—including average cooking power, standard cooking power, and cooker efficiency—were thoroughly evaluated. This research highlights the effectiveness of solar cooking systems in providing a safe, renewable energy solution for both domestic and industrial applications.

This study aims to develop an efficient and hygienic pilot plant–scale production line for instant porridge as complementary food to support stunting prevention efforts in Indonesia. A descriptive engineering approach was applied, utilizing Operation Process Charts (OPC), Multi-Product Process Charts (MPPC), and routing sheets to model production flows, determine machinery requirements, and evaluate layout alternatives. Pilot-scale trials were conducted using a steam jacket kettle, drum dryer, disc mill, and vibrator screen to assess process capacities and product quality. The findings show that a three-batch cooking system provides the highest operational efficiency, allowing continuous drying at a rate of 5 kg of paste per hour and yielding 7.5 kg of instant porridge flakes per day. Three facility layout configurations—straight-line, zig-zag, and U-shaped—were identified as feasible design options, with the straight-line layout offering the shortest material movement and lowest contamination risk. Chemical, physical, microbiological, and sensory analyses confirmed that the product meets national standards for instant complementary foods. The study concludes that the proposed production line is technically feasible, scalable, and suitable for adoption by Micro, Small, and Medium Enterprises (MSMEs). Its implementation may enhance production efficiency, ensure food safety, and expand access to nutritious complementary foods, thereby contributing to national stunting reduction initiatives.

A critical review on solar cooking systems for residential application

Independent control of soft-switched three-load induction cooking system with cyclic ON–OFF control

The transition to clean electric cooking offers the most sustainable and environmentally friendly pathway for rural Sub-Saharan Africa, where most households still rely on traditional cooking methods and polluting fuels. However, recent electrification in these regions has primarily come from power-constrained solar photovoltaic systems, which cannot support conventional e-cookers. This creates an urgent need for specialised e-cookers operable under such limitations. This study investigates the operating conditions of such e-cookers, the optimal placement of a single external temperature sensor on them, and the implementation of temperature control functionality. Experiments using the water boiling test on a typical household aluminium pot (24 cm diameter, 10 cm height) equipped with six external and three internal thermocouples were used to examine the effects of lid use, insulation, water volume, and power input. Additional tests determined sensor placement under varying water levels and insulation thicknesses, followed by validation of temperature control using a proportional–integral controller. Results show that simple interventions such as using a lid and insulation significantly improve heating efficiency under power-limited conditions. Lower power levels (150–200 W) consumed similar energy to 250 W but required slightly longer heating times to reach steady sub-boiling temperatures, making them more compatible with slow cooking systems. A 4 cm height was identified as the optimal external thermocouple position, enabling precise temperature control within ±1 °C of the set point. These findings highlight key design strategies including consistent lid use, pot insulation, and external sensing for developing low-cost, energy-efficient smart e-cookers suited to power-limited photovoltaic systems.

This study evaluates the thermal performance of a prototype vacuum-tube solar cooker adapted to the climatic conditions of the Amazon region, Peru. Four grain types (Zea mays L., Triticum aestivum, Zea mays var. morochon, and Hordeum vulgare) were tested to assess temperature evolution, exposure time, and incident solar radiation. Hordeum vulgare was selected as a food model for calibration due to its well-characterized thermophysical properties and reproducible heating behavior. The results showed individual thermal efficiencies ranging from 19.3% to 35.3%, with an average of 27.3% across the three tubes. The most efficient treatment, obtained with Zea mays L., reached 180 °C under an irradiance of approximately 980 W/m2. A direct relationship was observed between solar radiation intensity, exposure time, and thermal efficiency. These findings confirm that the proposed hybrid design combining a cylindrical parabolic collector with vacuum U-tubes achieves higher and more stable performance than conventional box-type cookers. The system allows complete grain cooking without fossil fuels, demonstrating its potential as a sustainable and low-cost solution for rural communities in the Andean Amazonian region, promoting clean energy adoption and reducing environmental impact.

Induction cooking technology offers enhanced energy efficiency and environmental benefits over traditional methods. However, its widespread adoption faces challenges such as power requirements, material selection, and integration with renewable energy sources. This systematic mapping study analyzes the current state of induction cooking technology, identifies key challenges and trends, and provides insights for future research and development. It conducted a systematic mapping study in five major databases to retrieve relevant studies published between 2013 and 2024. After applying inclusion and exclusion criteria, 58 primary sources focused on induction cooking systems, renewable energy integration, and related technologies were analyzed. Results show a positive trend in scientific publications related to induction cooking, with the half-bridge inverter and full-bridge topology being the most employed. Significant challenges include power requirements during prolonged use, topology, material selection, and integration of renewable energy sources. Emerging trends include the application of deep learning techniques, flexible induction stoves, and the use of gallium nitride technology. The review also highlights the need for standardized validation methodologies and material optimization for improved efficiency and user safety. This literature mapping provides a comprehensive overview of the current landscape of induction cooking technology and is a valuable resource for researchers, engineers, and policymakers.

The International Dysphagia Diet Standardisation Initiative (IDDSI) framework establishes a global standard, with standardized terms, descriptors and measurement criteria, to enhance dysphagia care. This paper presents one of the first documented successful implementations of IDDSI in a large acute care hospital. The implementation at the University Hospital Graz, a 1554-bed acute care facility, took place between 2021 and 2024. The project aimed to standardize practices in five patient-focused areas to improve knowledge, and facilitate multiprofessional communication. Based on the IDDSI Monitor, Aware, Prepare, Adopt (MAPA) model and IDDSI implementation guide, a project plan was developed. An interdisciplinary working group consisting of dietitians, Speech-Language Pathologists (SLPs) and chefs conducted comprehensive audits of all existing recipes and aligned clinical swallowing assessments and dietetic recommendations with IDDSI standards. Training programs ensured the consistent application of terminology across the therapeutic, nursing, and kitchen teams. Two staff surveys were conducted - one before and one after implementation. The working group successfully integrated IDDSI into clinical workflows, menu planning, charting and electronic health record systems. Staff surveys showed a significant increase in IDDSI awareness, rising from 42.1% to 76.7%, along with greater use of the IDDSI standardized terminology by the staff during the project's duration. Key implementation challenges included adapting recipes to meet IDDSI texture levels and integrating the framework into the utilized Cook and Chill food preparation system. Dual project lead with one Speech-Language Pathologist (SLP) and one dietitian, targeted training, and the active engagement of kitchen staff were crucial to the project's success. This study demonstrates that implementing IDDSI in acute care settings is both feasible and beneficial, leading to multiprofessional knowledge of the framework and fostering collaboration.

Cooking food is an essential daily activity for humans. In some countries, such as Côte d’Ivoire, traditional cooking methods predominate, including the use of artisanal ovens and stoves. The use of these lignocellulosic fuel cooking systems causes environmental and health challenges. It promotes deforestation and sometimes exposes users to high indoor air pollution. To solve this problem, it is essential to improve the thermal performance of the various cooking equipment. But to improve any system, it is essential to understand and control its intrinsic characteristics. This study, using the water boiling test technique and the controlled cooking test technique, compares the thermal efficiencies and energy performances of four (4) different stoves: the two-support clay stove, the Malagasy stove, the double-walled stove, and the Nansu stove. The Nansu stove has the best thermal efficiency with 17.55%, followed by the double-walled stove (12.58%), the Malagasy stove (11.29%), and the clay stove (9.26%). The controlled cooking test also showed that the improved stoves (Malagasy, double-walled, and Nansu) are more efficient in terms of food/fuel ratio, reaching up to 4.17 kg/kg for the Malagasy stove, against 1.288 kg/kg for the clay stove. The Nansu and double-walled stoves have a specific consumption of 3.76 kg/kg and 4 kg/kg, respectively. This study also provides data on the barrel oven. This oven has a fuel consumption of 1.13 kg/kg (kilogram of wood burned for smoking per kilogram of fish to be smoked) and produces smoked fish with an average dehydration rate of 38%. It emerges from this study that, despite some conceptual shortcomings, the Nansu stove is considered more efficient than the double-walled, Malagasy, and clay stoves. With a larger combustion chamber, this stove could be an alternative to reduce fuel consumption and improve the living conditions of households.

This study demonstrates the successful integration of a Fresnel lens into a hybrid solar cooking and thermoelectric generation system, providing both thermal energy for cooking and electrical power generation. The study analyzed various tank designs to enhance heat transfer, improve heat distribution, and optimize the cooking surface. The best-performing design, featuring an aluminium heat sink with fins, achieved the highest fluid temperature of 54.44°C, with superior heat transfer efficiency and uniform distribution. Other designs using stainless steel and copper showed promise but faced challenges, such as uneven heat spread and inefficient baffle configurations. The findings underscore the critical role of material selection and design optimization in enhancing the thermal performance of hybrid solar systems.

There are many locally available materials that can be used in the construction of cooking devices. Materials account for a significant portion of construction costs, and reducing their cost can help lower the overall cost of such projects. One of the most effective ways to reduce costs in the development of affordable cooking systems is to promote the use of local materials. This study therefore explores the use of local materials in the construction of solar-biomass hybrid cookers. The objectives are to identify the types of local materials used, the factors influencing their use, their thermophysical properties, and the benefits they offer.This work focuses on the design and construction of a solar-biomass hybrid cooker, made from locally available and low-cost materials. The characterization of these materials using the KD2 Pro analyzer allowed the determination of their thermophysical properties. The thermal conductivity was measured at 0.675 ± 0.010 W/(m·K) for compressed earth bricks and 0.120 ± 0.007 W/(m·K) for plywood. The density was found to be 2048.77 kg/m³ for compressed earth bricks and 500 kg/m³ for plywood. The specific heat capacity was 1749 ± 4 J/(kg·K) for compressed earth bricks and 1600 ± 3 J/(kg·K) for plywood. Infrared images show that the materials used provide effective thermal insulation by minimizing heat loss and directing it towards the cooking vessel. The evaluation of the cooker’s energy quality through exergy, which ranged from 0.15 W to 6.61 W (i.e., 0.092 kJ to 3.968 kJ), and exergetic efficiency, which ranged from 0.008% to 2.38%, shows that a significant portion of the energy is used for cooking food After manufacturing the device, cooking tests conducted on beans and rice yielded successful results. It was also found that this solar cooker can prepare an average of 510 meals per year using only the available solar energy in Burkina Faso, with an additional 221 meals made possible through biomass when solar energy is insufficient for cooking.

Cooking food is an essential daily activity for humans. In some countries, such as Côte d’Ivoire, traditional cooking methods predominate, including the use of artisanal ovens and stoves. The use of these lignocellulosic fuel cooking systems causes environmental and health challenges. It promotes deforestation and sometimes exposes users to high indoor air pollution. To solve this problem, it is essential to improve the thermal performance of the various cooking equipment. But to improve any system, it is essential to understand and control its intrinsic characteristics. This study, using the water boiling test technique and the controlled cooking test technic, compares the thermal efficiencies and energy performances of four (4) different stoves: the two-support clay stove, the Malagasy stove, the double-walled stove, and the Nansu stove. The Nansu stove has the best thermal efficiency with 17.55%, followed by the double-walled stove (12.58%), the Malagasy stove (11.29%), and the clay stove (9.26%). The controlled cooking test also showed that the improved stoves (Malagasy, double-Walled, and Nansu) are more efficient in terms of food/fuel ratio, reaching up to 4.17 kg/kg for the Malagasy stove, against 1.288 kg/kg for the clay stove. The Nansu and double-walled stoves have a specific consumption of 3.76 kg/kg and 4 kg/kg, respectively. This study also provides data on the barrel oven. This oven has a fuel consumption of 1.13 kg/kg (kilogram of wood burned for smoking per kilogram of fish to be smoked) and produces smoked fish with an average dehydration rate of 38%. It emerges from this study that, despite some conceptual shortcomings, the Nansu stove is considered more efficient than the double-walled, Malagasy, and clay stoves. With a larger combustion chamber, this stove could be an alternative to reduce fuel consumption and improve the living conditions of households.

As per World Bank's collection of development indicators, about 65% of India's population still live in rural regions, where biomass will continue to be the primary source of energy for cooking. Consumers and governments are concerned about the amount of energy used in cooking. Furthermore, the use of biomass fuel in traditional biomass stoves has been associated with human health, with women being more susceptible to exposure to indoor air pollution and health issues during cooking. This study analysed the performance of a three-pot cookstove suitable for a family of 6 persons with respect to its energy, exergy, emergy, environment, and economics. Emergent indicators such as percent renewable (PR), emergent yield ratio (EYR), environmental load ratio (ELR), and environmental sustainability index (ESI) are accustomed to assessing the environmental load and native sustainability of biomass energy. According to Emergy indicators, the production of three-pot cooking system is more sustainable than traditional cookstove systems. Further, the p-value, standard deviation and coefficient of variance derived from the statistical analysis indicate a significant relationship between feedstock size and thermal efficiency of the developed cookstove.

Solar cooking is a very pertinent alternative for energy-challenged regions, but conventional systems are miserably lacking in heat retention and efficiency, as well as adaptability to changing solar conditions. The presented theoretical study proposes an HPC hybrid model designed to optimize nano-thermal behavior in oil-based solar cooking systems with MWNTs. The proposed scheme is an amalgamation of five advanced modules: adaptive multiphase heat transfer modeling (AMPHTM), topological data analysis (TDA), graph-theoretic heat flow optimization (GTHFO), fractal-based multi-scale thermal transport modeling (FB-MTTM), and thermo-optical spectral mapping (TOSM-HA). These modules together provide real-time corrections for MWNT dispersion, topological clustering, and spectral mismatch while enhancing thermal transport at multiple scales. Modeling and simulation predicted enhanced effective thermal conductivity under dynamic solar conditions, ranging from 0.49 to 1.27 W/mK in the 0.01%–0.1% MWNT volume fraction. Reduction of heat loss by 45% and improvement of cooking efficiency by 25% to 30% in 30 min compared to baseline methods. The topological instability in MWNT dispersion was diminished using a clustering index of 0.027, and spectral absorption in the near-infrared region saw a 2.85-fold enhancement compared with base fluids. The very multi-paradigms adaptive thermosystem presents new horizons in precision thermal control for solar cooking and puts into perspective a real-time field-scalable envision for nano-thermal optimization in sustainable energy technologies in process.

This study explores the transformative impact of Artificial Intelligence (AI) on the food industry, particularly in predictive analytics for culinary trends, personalized nutrition, and automated cooking systems. AI's ability to process vast datasets and generate actionable insights is revolutionizing how food businesses predict and adapt to evolving consumer preferences and dietary trends. Predictive analytics, powered by machine learning algorithms, enables businesses to anticipate market shifts, ensuring timely product development and minimizing food waste. In personalized nutrition, AI is reshaping how individuals approach their health and diet by providing tailored meal plans based on personal data, including genetic information, health metrics, and lifestyle choices. This approach is facilitating the transition towards more individualized, health-conscious eating habits, allowing for targeted interventions in chronic disease management and overall wellness. The integration of AI into automated cooking systems is driving efficiency and consistency in food preparation, particularly in commercial kitchens. AI-driven cooking robots, leveraging machine learning and robotics, replicate complex culinary techniques with precision, reducing labour costs and human error, while ensuring that food meets high standards of quality. The convergence of these AI technologies is enabling a more sustainable, efficient, and personalized food production system. However, challenges such as data privacy concerns, ethical implications, and the limitations of AI in replicating human culinary creativity remain. Despite these obstacles, the continued evolution of AI offers significant opportunities for the food industry to innovate and adapt to the growing demand for personalized, sustainable, and efficient food solutions. This study highlights the key developments in AI applications within the food sector, emphasizing their potential to shape the future of food production, nutrition, and culinary experiences.

Cooking food is a factor that contributes to global energy consumption and greenhouse gas emissions. This research proposes the design, simulation using thermal resistances with MATLAB Simulink, and experimental evaluation of an automated double-concentrated solar cooking system operable from inside a home. Water was used as a cooking load. Each test for 25 min was entered into a system integrated by a programmable elevator to transport the food to the roof, a configurable temperature display, a photovoltaic power source, and double solar collection (direct through a modified box oven and reflected by a parabolic dish collector). When both solar components operated simultaneously, the system reached a temperature of 79 °C, representing a 57.34 °C increase. On average, the solar concentrator provided 78.02% more energy than the oven alone. This approach is expected to reduce cooking time and contribute to sustainable home design aimed at mitigating greenhouse gas emissions.