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20212
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Subject: Family Resource Management × End date: 2021 × Start date: 2021 × Type: Thesis × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    Thermal Efficiency and Quality of Cooked Food: Evaluation of Cookware Materials
    (Punjab Agricultural University, Ludhiana, 2021) Alakuntla Priyanka; Gupta, Ritu
    The present study entitled “Thermal efficiency and quality of cooked food: Evaluation of cookware materials” was undertaken with an aim to find out the commonly available cookware materials for surface cooking, to study the thermal efficiency of selected cookware materials as well as to assess the extent of microbial and toxic contents in food cooked in selected cookware. The study was conducted in three parts i.e., market survey, household survey and laboratory experiments. Market and household survey was conducted in different locations of Ludhiana city. For laboratory experiments, six commonly used cookware materials namely non-stick, stainless steel, nonstick with ceramic coating, nonstick with granite coating, hard anodized and clay pans were selected and two standardized recipes namely jeera rice and potato with fenugreek leaves vegetable (dry) were selected. The results revealed that hard anodized was best in terms of heat conductivity followed by non-stick with ceramic coating pan; whereas, stainless steel followed by nonstick with ceramic coating pan were best in terms of heat retention. Lowest fuel consumption was observed in stainless steel pan followed by hard anodized and nonstick with ceramic coating pan due to larger diameter. Non-stick with ceramic coating pan followed by non-stick pan were found best in terms of organoleptic evaluation. The heavy metal analysis showed that chromium content in all the selected cookware was higher than permissible limit (0.05-0.20 mg/day) in both the cooked recipes. Nonstick with ceramic coating recorded lowest chromium content i.e. 0.28 and 0.80 mg immediately after cooking and 0.45 and 0.94 mg after one hour of cooking in jeera rice and potatoes with fenugreek leaves vegetable (dry) respectively. Arsenic and cadmium contents were found to be within permissible limits. Nickel and lead were found minimum in nonstick with ceramic coating and clay pan when compared with all other selected cookware materials. No microbial contamination was observed in selected cookware materials.
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    ThesisItemOpen Access
    Study on Occupational Health Risks among Workers of Flour Mills
    (Punjab Agricultural University, Ludhiana, 2021) Sati, Kirtika; Bal, Sharanbir Kaur
    Flour mills are the epicenter of occupational health hazards linked to poor indoor environmental conditions and activities carried out without regard for safety. Taking into account the extent of difficulties faced by the workers of flour mills the present study entitled “A Study on Occupational Health Risks among Workers of Flour Mills” was undertaken to assess the indoor environment and to examine various risks associated with the activities carried out in flour mills and to develop interventions to manage health risks faced by the workers of flour mills. The study was conducted on a sample of 100 respondents randomly selected from 20 flour mills of Ludhiana city. The physical factors (temperature, light, noise levels, relative humidity and levels of particulate matter 2.5 µg/m3 and 10µg/m3) of indoor environment were assessed using five in one environment meter and air quality monitor. Subjective scales i.e. Postural Discomfort Scale (Corlett and Bishop 1976), Standardized Nordic Musculoskeletal Questionnaire (Kuorinka et al 1987) and Rating of Perceived Exertion Scale (Varghese et al 1994) as well as Objective techniques i.e. OWAS and WERA were used to assess the work related postural discomforts experienced by the respondents. Results revealed that the values of physical factors were not as per the permissible limits, which indicated poor indoor environmental conditions in the selected flour mills. Further, postural analysis showed that for postures like full forward bending, half forward bending and standing with raised hands corrective measures need to be recommended in the near future and for postures like side bending and lifting immediate change is required. Factors contributing to worker health decline were working in filthy conditions without using any personal protective equipment leading to respiratory issues whereas injuries like dislocations, slips, cuts, falls were also reported due to carrying heavy load on slippery floor and due to unguarded machines. Remedial measures in the form of booklet were suggested for better workplace environment, reducing the musculoskeletal problems and injuries among the workers of the flour mills.