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Energy consumption during cooking
Author(s) -
COLLISON ROGER
Publication year - 1979
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1979.tb00861.x
Subject(s) - energy balance , latent heat , sensible heat , energy consumption , energy conservation , heat energy , energy (signal processing) , environmental science , food science , total energy , chemistry , mathematics , meteorology , thermodynamics , engineering , nuclear engineering , statistics , physics , electrical engineering , psychology , displacement (psychology) , psychotherapist
Summary An analysis has been made of the energy expended in the cooking of a number of different foods in an electric forced‐convection oven. Out of the total energy used of 1.4 to 1.7 MJ per kg of food, 0.43 to 0.72 MJ was actually absorbed by the food. Most of the balance was lost to the environment as heat. These results are discussed in terms of energy conservation. A feature of the results is the close similarity between the energy absorbed by the food, and the sum of the sensible and latent heats.