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In order to improve the robustness to noise in point cloud plane fitting, a combined model of improved Cook’s distance (ICOOK) and WTLS is proposed by setting a modified Cook’s increment, which could help adaptively remove the noise points that exceeds the threshold.

This paper proposes a robust point cloud plane fitting method based on ICOOK and WTLS to improve the robustness to noise in point cloud fitting. The ICOOK to denoise the initial point cloud was set and verified with experiments. In the meanwhile, weighted total least squares method (WTLS) was adopted to perform plane fitting on the denoised point cloud set to obtain the plane equation.

(a) A threshold-adaptive Cook’s distance method is designed, which can automatically match a suitable threshold. (b) The ICOOK is fused with the WTLS method, and the simulation experiments and the actual fitting of the surface of the DD motor are carried out to verify the actual application. (c) The results shows that the plane fitting accuracy and unit weight variance of the algorithm in this paper are substantially enhanced.

The existing point cloud plane fitting methods are not robust to noise, so a robust point cloud plane fitting method based on a combined model of ICOOK and WTLS is proposed. The existing point cloud plane fitting methods are not robust to noise, so a robust point cloud plane fitting method based on a combined model of ICOOK and WTLS is proposed.

The purpose of this study is to examine households’ behavior towards dirty cooking energy utilisation in an environment where relatively higher accessibility to clean energy is noted. Although the low utilisation rate of clean energy can partly be attributed to utility gains anticipated in dirty energy mixes (DEMs) arising out of accessibility constraints, affordances and enablers, it is still unclear on the extend at which each of these contributes towards DEMs manifestation among the seemingly well-to-do households with higher levels of clean energy mixes (CEM) access. This study, therefore, hinges on scrutinising on this lower utilisation patterns despite a seemingly higher accessibility of CEMs, specifically liquified petroleum gases (LPG).

The study is based on a household’s survey that was carried out in 2018, reaching a sample of 393 households using questionnaires in four wards of the Kigamboni district in Tanzania. Subsequent analyses were descriptive as well as inferential based on binary logistic regression analysis where utilisation of DEMs was predicted for both the high and low social economic status (SES) households by incorporating accessibility constraints, affordances and enablers.

The results show, first, if one assumes energy stacking is not an issue, as households become more constrained towards CEMs utilisation, they shift towards DEMs suggesting that the overall effect is a substitution, and second, the complementarity effect ultimately outweighs the substitution effect as households do not shift from DEMs to CEMs rather stack multiple energy. DEMs flourish in this case study area because those with high income are among those in the lowest SES, and some of those with the highest SES are from among the lowest income category, and all of them end up with more DEMs because shifting towards CEMs require income to complement SES.

Policy-wise, removing hurdles in accessing CEMs such as LPG subsidy programme, gas stove provision to the poor, and enhanced LPG awareness will most likely benefits only those who do not stack energy in cooking while strategies targeting those at the lowest SES such as higher education attainment, empower women as a family decision maker, encourage co-occupancy to enlarge the household size and contain urban growth within certain perimeter will have a significant impact only if they raise both incomes and SES.

Despite of the dominance of DEMs for cooking such as charcoal and firewood in Tanzania, CEMs such as LPG, have emerged as complements or alternatives in the household energy basket. The utilisation of such CEMs is, however, still very low despite the accessibility, cost, environmental and health advantages they offer. Accessibility is not the only factor fuelling CEMs; a complementarity must exist between SES and income for the positive transition towards CEMs to be realised.

This study examines the temporal trends and determinants of household cooking fuel choices in India. Access to affordable, reliable, clean cooking fuels is crucial for improving household health and mitigating environmental issues. However, a significant portion of the population in developing countries, including India, still relies on traditional solid biomass fuels, leading to adverse health impacts. Using data from India Human Development Survey conducted in 2005 and 2012, this research analyzes changes in fuel choices. It explores the influence of socio-demographic characteristics, education, and accessibility on these choices over time. The findings reveal a gradual transition toward mixed fuel usage but a limited reduction in the use of dirty fuels, indicating the challenges in achieving cleaner cooking practices. Education is a crucial driver of fuel choices, highlighting the need for targeted educational campaigns. Age and household size also play significant roles, with older household heads and larger households exhibiting different fuel preferences. The availability and cost of firewood and kerosene influence fuel choices. The study also suggests developing educational campaigns, improving the availability and affordability of clean cooking fuels, and tailored strategies for larger households. These findings provide guidance for policymakers in promoting the adoption of cleaner cooking fuels and improving household air quality and public health in India.

This paper aims to present a systematic scoping review of the influences of some situational factors on the energy consumption behaviour of households. Household’s energy choice and manner of utilization define its energy consumption behaviour; it is a key factor in determining the energy efficiency of households. Despite the energy-efficient technological innovations and awareness on environmental/health implications of using certain energy sources and technologies, households still use inefficient, traditional energy sources and technologies. Some researchers have attempted to use economic and psychological theories to explain the situation with the hope of achieving a change in behaviour towards sustainable energy utilization but to no avail. This is because the theories fail to consider situations beyond individuals or households. A clear understanding of situational factors and how they influence household energy behaviour will provide information that will aid deeper research and policy formulation towards sustainable energy behaviour of households.

A scoping systematic review of available literature regarding real-life cases in both developed and developing countries was carried out to determine the possibility of situational factors affecting household energy choices and utilization.

The result of the review showed that situational factors have a significant influence on household’s energy consumption. The main policy implications observed are the need for laws that will encourage energy-saving renovations in houses, make compulsory the provision of recreational facilities in residential areas to reduce in-home energy consumption. The need for increased access to electricity and other efficient energy sources and cooking technologies has also been observed. Intensive awareness campaigns are required to disabuse the minds of people about cultural issues that mitigate improved cook stove adoption.

The paper provides information on the influence of some of the factors, which affect energy consumption in households, which fluctuate depending on the current situation of the consumer and are time-bound (situational factors). The information will help policymakers and regulators to understand the influence of situational factors on household energy consumption, thereby enabling them to make policies that will enhance sustainable energy consumption.

More than 40% of Indian households still rely on unclean cooking fuels, exposing particularly women and children to adverse health effects. This paper explores the factors determining a household’s cooking fuel choice in India.

The study used the fifth round of the National Family Health Survey (2019-21) dataset. A chi-square test and a logistic regression were used for empirical analysis. Cooking fuel was categorized as “clean” and “unclean” cooking fuel.

The result shows that around 47% of the households are still using unclean cooking fuel in India. Households with a better-educated or female head, those with smaller family sizes, those with a higher level of wealth and those located in urban areas are more likely to use clean cooking fuel. Similarly, households headed by younger individuals and Muslim households are linked to more usage of clean cooking fuels. However, Scheduled Tribe (ST) and Other Backward Classes (OBC) households and those headed by older individuals are less likely to use clean cooking fuels.

The cross-sectional nature of data enables us to draw only associations between the variables and not causal relationships between them. The findings of this study have important implications for household energy policies in India and other developing nations. There is a need for policymakers to seriously consider socioeconomic factors in addressing issues and challenges associated with household energy consumption.

The study extends the empirical literature on determinants of household cooking fuel choice using the latest round of National Family Health Survey data from India.

The peer review history for this article is available at: https://publons.com/publon/10.1108/IJSE-12-2023-0988

The purpose of this paper is to explore the nature of rural energy transition in cooking options in India. Although India is aiming to achieve a double-digit economic growth, a large share of rural households still rely on firewood for cooking which not only has serious repercussions of increasing indoor pollution but also has a concomitant adverse effect on women and child morbidity and mortality. However, transition to clean energy options like improved cookstoves for these households may not be necessarily linear. It is often driven or resisted by latent factors such as caste, trust, social capital, information flow, social positioning of clusters that are deeply embedded in the social and cultural norms and values specific to local rural contexts. This has been shown in the present case study that pertains to eight villages in the remote and deprived Purnea district of Bihar and the need for internalizing them in the macro energy policymaking has been established in the paper.

The paper applies a macro foundation research that is complemented by micro foundation tools of fuzzy cognitive mapping-based mental model framework to achieve the purpose of the study. Focused-group discussions and interviews are also conducted to establish the narrative of the paper.

Caste, socio-political position, asset structure, remoteness, culture and technology access affect rural households’ decision making capability that is related to shifting from using the traditionalmeans of firewood and biomass based traditional cookstoves for cooking to adopting improved clean cooking stoves which will enable the transition toward the use of clean rural energy in the eight villages in Bihar chosen for this study.

The findings of the paper have larger implications for the broader macro energy policymaking in the country by taking into account the non-linear, latent factors of village contexts.

The research will help energy policymakers in decision-making and will guide the implementation process of national- and state-level policies on rural energy transition in India.

The findings of the paper will help the smoother implementation of national- and state-level rural energy transition policies for cooking, creating developmental dividends for rural Indian households.

The research is new with regard to the application of non-deterministic fuzzy cognitive mapping-based mental model approach to contribute to the country’s national- and state-level rural energy transition policies.

This paper aims to evaluate the effects of salting duration and salt concentration on the physicochemical, colour, texture and sensory attributes of buffalo meatballs.

Minced buffalo meat was mixed with salt at 1 or 2% concentration and stored for 0 h, 24 h or 48 h during the preparation of meatballs. The developed meatballs were analysed for moisture content, water holding capacity (WHC), pH, cooking yield, shrinkage, colour, texture profile analysis, gelling properties and sensory attributes.

The salting durations of 24 and 48 h had significant (p < 0.05) effects on the WHC and colour attributes of the buffalo meatballs. A 2% salt addition in meatballs significantly (p < 0.05) affected pH and cooking yield. Salting for 24 h with 2% salt concentration significantly (p < 0.05) increased the hardness, chewiness and gel strength of the meatballs. Thus, salting for 24 h with a 2% salt concentration improved the physicochemical, textural and sensory attributes of buffalo meatballs.

The study highlighted the importance of salting treatment during the preparation of meat products. For example, salting buffalo meatballs with a 2% salt concentration for 24 h could improve their functional and sensory attributes.

Studies on salting durations at different salt concentrations in buffalo meat are very limited. An optimized combination of salting duration and salt concentration during the preparation of buffalo meatballs could improve the quality attributes and acceptability of these products.

The purpose of this paper is to provide a new auto‐cooking industrial system for the Chinese food industry.

First, the paper introduces a robotic system with the redundant control functions based on the embedded RISC fieldbus control system IP core. Second, the data acquisition of the advanced cooks' operation procedure is used to get the teaching knowledge in the different cooking actions for the typical Chinese dishes. Finally, according to the teaching‐playback method, the auto‐cooking procedure for the complex Chinese dishes is completed well.

It is found that the new auto‐cooking system can cook many Chinese traditional dishes with high quality.

The robot is applicable to cooking automatically for the Chinese food industry.

The auto‐cooking industrial system has been developed with the programming method for the cooking actions.