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Energy-efficient cooking methods

De, Dilip Kumar and Shawhatsu, Nathaniel Muwa and De, Narendra Nath and Ikechukwu, Mathais Ajaeroh (2012) Energy-efficient cooking methods. Springer. ISSN 1570-646X

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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.

Item Type: Article
Uncontrolled Keywords: Energy-efficient cooking with pressure cooker . Heat of transformation and on-stove-time . Solar cooking . Fresnel sheets .CDM Potential
Subjects: Q Science > Q Science (General)
Q Science > QC Physics
Divisions: Faculty of Engineering, Science and Mathematics > School of Physics
Depositing User: Mrs Hannah Akinwumi
Date Deposited: 12 Apr 2015 20:20
Last Modified: 12 Apr 2015 20:20

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