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Energy-efficient cooking methods

De, Dilip Kumar and Shawhatsu, Nathaniel Muwa and De, Narendra Nath and Ajaeroh, Mathias Ikechukwu (2013) Energy-efficient cooking methods. Energy Efficiency, 6. pp. 163-175.

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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

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 > QH Natural history > QH301 Biology
Divisions: Faculty of Medicine, Health and Life Sciences > School of Biological Sciences
Depositing User: Mrs Patricia Nwokealisi
Date Deposited: 24 Apr 2015 19:55
Last Modified: 12 Aug 2015 11:51

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