Energy-efficient cooking methods
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Springer Science+Business Media B.V.
Abstract
Description
Energy-efficient new cooking techniques
have been developed in this research. Using a stove
with 649±20 Wof 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 1,144±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.Our method of cooking when applied globally is
expected to contribute to the clean development management
(CDM) potential. The approximate values of
the minimum and maximum CDM potentials are estimated
to be 7.5×1011 and 2.2×1013kg of carbon credit
annually. The precise estimation CDM potential of
our cooking method will be reported later.
Keywords
Q Science (General), QC Physics