Energy-efficient cooking methods
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Springer
Abstract
Description
Energy-efficient new cooking techniques
have been developed in this research. Using a stove
with 649±20 W of power, the minimum heat, specific
heat of transformation, and on-stove time required to
completely cook 1 kg of dry beans (with water and
other ingredients) and 1 kg of raw potato are found to
be: 710 (±24)kJ, 613 (±20)kJ, and I, 144± 10 s, respectively,
for beans and 287± 12 kJ, 200 ±9 kJ, and
466± 10 s for Irish potato. Extensive researches show
that these figures are, to date, the lowest amount of
heat ever used to cook beans and potato and less than
half the energy used in conventional cooking with a
pressure cooker. The efficiency of the stove was estimated
to be 52.5±2 %. Discussion is made to further
improve the efficiency in cooking with normal stove
and solar cooker and to save food nutrients further
Keywords
QH301 Biology