Energy-efficient cooking methods

dc.creator	De, Dilip Kumar, Shawhatsu, Nathaniel Muwa, De, Narendra Nath, Ajaeroh, Mathias Ikechukwu
dc.date	2013
dc.date.accessioned	2025-03-27T18:59:17Z
dc.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
dc.format	application/pdf
dc.identifier	http://eprints.covenantuniversity.edu.ng/5117/
dc.identifier.uri	https://repository.covenantuniversity.edu.ng/handle/123456789/34416
dc.language	en
dc.publisher	Springer
dc.subject	QH301 Biology
dc.title	Energy-efficient cooking methods
dc.type	Article

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