MINIMIZING ENERGY USAGE IN COOKING TO PROTECT ENVIRONMENTS AND HEALTH (Published)
This paper describes the environmental and health impacts of toxic emissions from the energy uses for cooking along with application of simple physics with detailed experimental studies on procedures of reducing “On-stove time” and cooking with minimum Energy (Heat) using a new innovative energy efficient cooking techniques with a simple inexpensive insulation box. The total minimum amount of heat, Qm, and on-stove time t1 required to cook 1 kg of dry rice, 1 kg of dry beans, 1 kg of raw potato and 1 kg of goat meat using the new technique of cooking with a stove of power 626 + 10 W are found as: 562+ 3 kJ, 708 + 4 kJ, 278 + 2 kJ, 716 + 4 kJ. The barest minimum (sensible) heat, ht required to transform 1 kg of raw food into cooked food of these items are: 440 + 3 kJ, 609 + 4 kJ, 212 + 2 kJ and 626 + 4 kJ. With computations of the Global CDM potential of our new cooking method we have discussed the possible contributions of the energy and economically efficient cooking method towards significant reduction of emissions of CO2 and other toxic gases and protection of environment and health
Keywords: CDM Potential, Energy Efficient Cooking, Environment and Health Protection, Heat Insulation Box, Sensible Heat Of Transformation, Toxic Emissions