> Details

Salehin, Sayedus [Author]; Islam, Sheikh Nazrul [Author]; Faysal, Syed Rafat [Author]; Huque, Saiful [Author]; Khan, Md. Nazrul Islam [Author]; Salehin, Musfequs [Author]; Ovi, Ifat Rabbil Qudrat [Author]; Zobayer, ANM [Author]; Islam, AKM Sadrul [Author]

Heat Retention Cookers for Energy Saving and Extended Shelf Life with Better Nutrient Preservation

Reference
management

Bookmarks

Remove from
bookmarks

Share this on Whatsapp

Close

Bookmarks



You can manage bookmarks using lists, please log in to your user account for this.
  • Media type: E-Book
  • Title: Heat Retention Cookers for Energy Saving and Extended Shelf Life with Better Nutrient Preservation
  • Contributor: Salehin, Sayedus [VerfasserIn]; Islam, Sheikh Nazrul [VerfasserIn]; Faysal, Syed Rafat [VerfasserIn]; Huque, Saiful [VerfasserIn]; Khan, Md. Nazrul Islam [VerfasserIn]; Salehin, Musfequs [VerfasserIn]; Ovi, Ifat Rabbil Qudrat [VerfasserIn]; Zobayer, ANM [VerfasserIn]; Islam, AKM Sadrul [VerfasserIn]
  • imprint: [S.l.]: SSRN, [2021]
  • Published in: HELIYON-D-21-05868
  • Extent: 1 Online-Ressource (41 p)
  • Language: English
  • DOI: 10.2139/ssrn.3895679
  • Identifier:
  • Origination:
  • Footnote:
  • Description: Conventional cooking techniques consume energy for providing continuous heat supply during the entire cooking process. A limited study is available regarding the energy-saving potential, positive environmental impact, preservation of nutrient quality, and shelf-life stability of the cooked food in Heat retention cookers (HRC) which utilize retained heat for cooking. In this study, thermal performance and energy consumption analysis for cooking three different food items in HRCs in conjunction with conventional cooking techniques are studied. The effect of heat retention cooking on food and nutrient composition and shelf-life stability is investigated. The results suggest that cooking with an HRC will lead to energy saving due to lesser fuel usage, and reduced greenhouse gas emission. Also cooking in HRC retained the food quality without affecting the nutrient composition and it significantly lengthened the food stability; the microbial load is found to be significantly low in the foods cooked in HRCs
  • Access State: Open Access