Kitchen smoke

Chapter 26 - Sausages and cured foods. The main part of this chapter is devoted to the production of fresh sausages, which are easily prepared in any kitchen with relatively simple equipment. We also introduce the subject of cured and smoked sausages with an overview of curing and smoking.

22p runordie9 27-09-2022 19 4   Download

Restaurant workers are at risk from exposure to toxic compounds from burning of fuel and fumes from cooking. However, the literature is almost silent on the issue. What discussion that can be found in the literature focuses on the potential effects from biomass smoke exposure in the home kitchen, and does not address the problem as occurring in the workplace, particularly in restaurants.

11p vimaine2711 26-03-2021 10 2   Download

Symptoms of sleep apnea are markedly increased in children exposed to smoke from biomass fuels and are reduced by kitchen stoves that improve indoor biomass pollution. However, the impact of adherence to the use of improved stoves has not been critically examined.

5p vinatri2711 29-02-2020 7 0   Download

There exists a range of solutions to reduce exposure to indoor air pollution. This includes reducing the source of pollution and altering the living environment and user behavior. Source reduction involves improved cooking devices (with or without flue attached), cleaner fuel, and reduced need for fire. Alterations to the living environment include improved ventilation and improved kitchen design and stove placement. Altered user behavior includes fuel drying, stove and chimney maintenance, use of pot lids to conserve heat, and keeping children away from the smoke (Bruce et al.

37p saimatkhauroi 01-02-2013 61 4   Download