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Risk Analysis and Assessment to Enhance Safety in a Smart Kitchen

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Abstract

Cooking activity is accompanied with several risks, mainly for elderly people due to attention and memory impairment. Literature reveals that the kitchen is the second most common place for domestic accidents. We argue that enhancing safety during cooking activities could be achieved via designing a cooking-safe environment based on insightful risk analysis and assessment study. This paper presents our study on risk analysis and assessment during cooking, in order to build a cooking-safe environment. The study is based on theoretical and real-world experimentations. Risk analysis and assessment enabled us to determine the three major risks (i.e., fire, burn and intoxication by gas/smoke) and the pertinent parameters to quantify these risks. The results reveal that the pertinent parameters are: concentrations of volatile organic compounds, alcohol, and carbon monoxide gases in the cooking smoke, utensil temperature, burner temperature, relative humidity, and presence of a utensil on burner. We present in details our study on risk analysis and assessment, including the methodology and the findings.

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Acknowledgements

We are grateful to all our students who have participated in this project. In particular, Camille Goujeau and Thomas Tessier for their excellent work. We are also grateful to the anonymous reviewers for their valuable reviews that helped improve the paper.

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Authors and Affiliations

  1. Computer Science Department, Université de Sherbrooke, 2500 Boulevards de l’Université, Sherbrooke, Canada

    Rami Yared & Bessam Abdulrazak

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  1. Rami Yared
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  2. Bessam Abdulrazak
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Correspondence to Rami Yared.

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Yared, R., Abdulrazak, B. Risk Analysis and Assessment to Enhance Safety in a Smart Kitchen. Fire Technol 54, 555–577 (2018). https://doi.org/10.1007/s10694-017-0696-5

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  • DOI: https://doi.org/10.1007/s10694-017-0696-5

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