PM 2.5 samples were collected by a three-stage cascade impactor at two kinds of Chinese restaurants to characterize fine organic particulate matter from Chinese cooking sources. Major individual organic compounds h...PM 2.5 samples were collected by a three-stage cascade impactor at two kinds of Chinese restaurants to characterize fine organic particulate matter from Chinese cooking sources. Major individual organic compounds have been quantified by GC/MS, including series of alkanes, n-alkanoic acids, n-alkanals, alkan-2-ones and PAHs. Alkanes and ketones make up a significant fraction of particle-phase organic compounds, ranging from C 11 to C 26, and C 9 to C 19, respectively. In addition, other organic compound classes have been identified, such as alkanols, esters, furans, lactones, amides, and nitriles. The mass concentrations of fine particles, alkanes, n-alkanoic acids and PAHs in air emitted from the Uigur style cooking are hundreds times higher than ambient PM 2.5in Beijing.展开更多
Until now, most of the kitchen works are done manually, which often make people bored and suffer from cooking oil smoke pollution. With the development of the robotic technology, it becomes more and more urgent for th...Until now, most of the kitchen works are done manually, which often make people bored and suffer from cooking oil smoke pollution. With the development of the robotic technology, it becomes more and more urgent for the appearance of the automatic cooking machines that can substitute man for most of those works. With this aim in mind, in this paper, a kind of automatic cooking robot is presented, which mainly consists of five parts ： the wok mechanism, the stirring-fry and dispersing mechanism, the feeding mechanism, fire control system and the assistant ingredients processing mechanism. Experiment results have proved that the robot has achieved the goal with respect to appearance, smell, and taste of the dishes cooked by the robot, according to the master cook＇s view.展开更多
Shredded Wild Rice Stems Ingredients:500 grams (1.1 lb) wild rice stems 3 grams (1/2 tsp) salt 1 gram (1/4 tsp) MSG 5 grams (1 tsp) soy sauce50 grams (3 1/2 tbsp) oil2 grams (2/5 tsp) sugar150 grams (10 tbsp) waterDir...Shredded Wild Rice Stems Ingredients:500 grams (1.1 lb) wild rice stems 3 grams (1/2 tsp) salt 1 gram (1/4 tsp) MSG 5 grams (1 tsp) soy sauce50 grams (3 1/2 tbsp) oil2 grams (2/5 tsp) sugar150 grams (10 tbsp) waterDirections:1. Remove the outer skin of the wild rice stems and cut into sections 10 cm (4 inches) long and 1 cm (0.4 inch) wide.2. Heat the oil to 70-100OC (160-210OF) and quick-stir-fry the wild rice stem sections. Then add the soy sauce, water, salt and sugar, and bring to a boil. Cover the wok to simmer for 10 minutes. Add the MSG, boil off some of the liquid over a strong fi re. Take out and serve.展开更多
The Chinese food is well-known in the world as one important part of traditional Chinese culture, which the foreign tourists would like very much to sample and enjoy whenever they visit China. Generally speaking, the ...The Chinese food is well-known in the world as one important part of traditional Chinese culture, which the foreign tourists would like very much to sample and enjoy whenever they visit China. Generally speaking, the foreign tourists also want to make sure, how and with what raw material the Chinese food is cooked while they enjoy it. So the English translation of Chinese menus plays a key role in spreading the tranditional Chinese culture. This paper attempts to explain to readers that: 1)the demands on the English translation of Chinese menus; 2)how to set about translating the Chinese menus; 3)the methods for the English translation of Chinese menus.展开更多
Chinese cuisine is renowned for its cultural tradition and long history. Among the six cities listed as UNESCO Creative Cities of Gastronomy, three are in China: Chengdu in Sichuan Province, Macao Special Administrati...Chinese cuisine is renowned for its cultural tradition and long history. Among the six cities listed as UNESCO Creative Cities of Gastronomy, three are in China: Chengdu in Sichuan Province, Macao Special Administrative Region, and Shunde in Guangdong Province. Guangdong is considered the cradle of Cantonese cuisine, one of the Eight Culinary Traditions of Chinese cuisine which is exceptional for its inventive culinary techniques, creative methods of presentation and outstanding flavors.展开更多
Cooking fume produced by oil and food at a high temperature releases large amount of fine particulate matter（PM） which have a potential hazard to human health. This chamber study investigated particle emission chara...Cooking fume produced by oil and food at a high temperature releases large amount of fine particulate matter（PM） which have a potential hazard to human health. This chamber study investigated particle emission characteristics originated from using four types of oil（soybean oil, olive oil, peanut oil and lard） and different kinds of food materials（meat and vegetable）. The corresponding emission factors（EFs） of number, mass, surface area and volume for particles were discussed. Temporal variation of size-fractionated particle concentration showed that olive oil produced the highest number PM concentration for the entire cooking process. Multiple path particle dosimetry（MPPD） model was performed to predict deposition in the human respiratory tract. Results showed that the pulmonary airway deposition fraction was the largest. It was also found that particles produced from olive oil led to the highest deposition. We strongly recommend minimizing the moisture content of ingredients before cooking and giving priority to the use of peanut oil instead of olive oil to reduce human exposure to PM.展开更多
Chinese cooking features several unique processes,e.g.,stir-frying and pan-frying,which represent important sources of household air pollution.However,factors affecting household air pollution and the vertical variati...Chinese cooking features several unique processes,e.g.,stir-frying and pan-frying,which represent important sources of household air pollution.However,factors affecting household air pollution and the vertical variations of indoor pollutants during Chinese cooking are less clear.Here,using low-cost sensors with high time resolutions,we measured concentrations of five gas species and particulate matter(PM)in three different sizes at multiple heights in a kitchen during eighteen different Chinese cooking events.We found indoor gas species were elevated by 21%-106%during cooking,compared to the background,and PMs were elevated by 44%-159%.Vertically,the pollutants concentrations were highly variable during cooking periods.Gas species generally showed a monotonic increase with height,while PMs changed more diversely depending on the cooking activity's intensity.Intense cooking,e.g.,stir-frying,pan-frying,or cooking on high heat,tended to shoot PMs to the upper layers,while moderate ones left PMs within the breathing zone.Individuals with different heights would be subject to different levels of household air pollution exposure during cooking.The high vertical variability challenges the current indoor standard that presumes a uniform pollution level within the breathing zone and thus has important implications for public health and policy making.展开更多
THE chafing dish is a great invention of the Chinese people. A chafing dish usually acts as both stove and cooker, and can be placed at the center of the dining table within easy reach. Because the ingredients are mos...THE chafing dish is a great invention of the Chinese people. A chafing dish usually acts as both stove and cooker, and can be placed at the center of the dining table within easy reach. Because the ingredients are mostly such winter meats as beef, mutton and dog, chafing dish cooking becomes popular throughout China by summer’s end.展开更多
文摘PM 2.5 samples were collected by a three-stage cascade impactor at two kinds of Chinese restaurants to characterize fine organic particulate matter from Chinese cooking sources. Major individual organic compounds have been quantified by GC/MS, including series of alkanes, n-alkanoic acids, n-alkanals, alkan-2-ones and PAHs. Alkanes and ketones make up a significant fraction of particle-phase organic compounds, ranging from C 11 to C 26, and C 9 to C 19, respectively. In addition, other organic compound classes have been identified, such as alkanols, esters, furans, lactones, amides, and nitriles. The mass concentrations of fine particles, alkanes, n-alkanoic acids and PAHs in air emitted from the Uigur style cooking are hundreds times higher than ambient PM 2.5in Beijing.
文摘Until now, most of the kitchen works are done manually, which often make people bored and suffer from cooking oil smoke pollution. With the development of the robotic technology, it becomes more and more urgent for the appearance of the automatic cooking machines that can substitute man for most of those works. With this aim in mind, in this paper, a kind of automatic cooking robot is presented, which mainly consists of five parts ： the wok mechanism, the stirring-fry and dispersing mechanism, the feeding mechanism, fire control system and the assistant ingredients processing mechanism. Experiment results have proved that the robot has achieved the goal with respect to appearance, smell, and taste of the dishes cooked by the robot, according to the master cook＇s view.
文摘Shredded Wild Rice Stems Ingredients:500 grams (1.1 lb) wild rice stems 3 grams (1/2 tsp) salt 1 gram (1/4 tsp) MSG 5 grams (1 tsp) soy sauce50 grams (3 1/2 tbsp) oil2 grams (2/5 tsp) sugar150 grams (10 tbsp) waterDirections:1. Remove the outer skin of the wild rice stems and cut into sections 10 cm (4 inches) long and 1 cm (0.4 inch) wide.2. Heat the oil to 70-100OC (160-210OF) and quick-stir-fry the wild rice stem sections. Then add the soy sauce, water, salt and sugar, and bring to a boil. Cover the wok to simmer for 10 minutes. Add the MSG, boil off some of the liquid over a strong fi re. Take out and serve.
文摘The Chinese food is well-known in the world as one important part of traditional Chinese culture, which the foreign tourists would like very much to sample and enjoy whenever they visit China. Generally speaking, the foreign tourists also want to make sure, how and with what raw material the Chinese food is cooked while they enjoy it. So the English translation of Chinese menus plays a key role in spreading the tranditional Chinese culture. This paper attempts to explain to readers that: 1)the demands on the English translation of Chinese menus; 2)how to set about translating the Chinese menus; 3)the methods for the English translation of Chinese menus.
文摘Chinese cuisine is renowned for its cultural tradition and long history. Among the six cities listed as UNESCO Creative Cities of Gastronomy, three are in China: Chengdu in Sichuan Province, Macao Special Administrative Region, and Shunde in Guangdong Province. Guangdong is considered the cradle of Cantonese cuisine, one of the Eight Culinary Traditions of Chinese cuisine which is exceptional for its inventive culinary techniques, creative methods of presentation and outstanding flavors.
基金supported by the National Science Foundation of China(No.91543120)the Shanghai Natural Science Fund(No.14ZR1435600)
文摘Cooking fume produced by oil and food at a high temperature releases large amount of fine particulate matter（PM） which have a potential hazard to human health. This chamber study investigated particle emission characteristics originated from using four types of oil（soybean oil, olive oil, peanut oil and lard） and different kinds of food materials（meat and vegetable）. The corresponding emission factors（EFs） of number, mass, surface area and volume for particles were discussed. Temporal variation of size-fractionated particle concentration showed that olive oil produced the highest number PM concentration for the entire cooking process. Multiple path particle dosimetry（MPPD） model was performed to predict deposition in the human respiratory tract. Results showed that the pulmonary airway deposition fraction was the largest. It was also found that particles produced from olive oil led to the highest deposition. We strongly recommend minimizing the moisture content of ingredients before cooking and giving priority to the use of peanut oil instead of olive oil to reduce human exposure to PM.
基金supported by the National Natural Science Foundation of China(Grants 41991312,41821005,41922057,41830641,and 42192510)Shenzhen Environmental Monitoring Center(Grant 0722-216FE4812SZF-2)+1 种基金Department of Education of Guangdong Province(2021KCXTD004)Center for Computational Science and Engineering at Southern University of Science and Technology.
文摘Chinese cooking features several unique processes,e.g.,stir-frying and pan-frying,which represent important sources of household air pollution.However,factors affecting household air pollution and the vertical variations of indoor pollutants during Chinese cooking are less clear.Here,using low-cost sensors with high time resolutions,we measured concentrations of five gas species and particulate matter(PM)in three different sizes at multiple heights in a kitchen during eighteen different Chinese cooking events.We found indoor gas species were elevated by 21%-106%during cooking,compared to the background,and PMs were elevated by 44%-159%.Vertically,the pollutants concentrations were highly variable during cooking periods.Gas species generally showed a monotonic increase with height,while PMs changed more diversely depending on the cooking activity's intensity.Intense cooking,e.g.,stir-frying,pan-frying,or cooking on high heat,tended to shoot PMs to the upper layers,while moderate ones left PMs within the breathing zone.Individuals with different heights would be subject to different levels of household air pollution exposure during cooking.The high vertical variability challenges the current indoor standard that presumes a uniform pollution level within the breathing zone and thus has important implications for public health and policy making.
文摘THE chafing dish is a great invention of the Chinese people. A chafing dish usually acts as both stove and cooker, and can be placed at the center of the dining table within easy reach. Because the ingredients are mostly such winter meats as beef, mutton and dog, chafing dish cooking becomes popular throughout China by summer’s end.
