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Analysis of LPG, electric and induction cookers during cooking typical Ecuadorian dishes into the national efficient cooking program.

This research aims to analyze cooking parameters in liquefied petroleum gas (LPG), electric resistance and induction stoves for eight dishes of the Ecuadorian cuisine. During tests, it has been monitored the temperature, time, electrical grid parameters, concentrations of CO and CO2. In addition it...

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Autor Principal: Mart?nez G?mez, Javier
Formato: Artículos
Lenguaje:eng
Publicado: 2017
Materias:
ECUADORIAN RESIDENTIAL KITCHENS
INDOOR AIR QUALITY
ORGANOLEPTIC PROPERTIES
PHYSICOCHEMICAL MEASUREMENTS
MICROBIOLOGICAL MEASUREMENTS
EFFICIENT COOKING PLAN
Acceso en línea:http://repositorio.educacionsuperior.gob.ec/handle/28000/3811
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spelling oai:localhost:28000-38112017-04-13T14:40:39Z Analysis of LPG, electric and induction cookers during cooking typical Ecuadorian dishes into the national efficient cooking program. Mart?nez G?mez, Javier ECUADORIAN RESIDENTIAL KITCHENS INDOOR AIR QUALITY ORGANOLEPTIC PROPERTIES PHYSICOCHEMICAL MEASUREMENTS MICROBIOLOGICAL MEASUREMENTS EFFICIENT COOKING PLAN This research aims to analyze cooking parameters in liquefied petroleum gas (LPG), electric resistance and induction stoves for eight dishes of the Ecuadorian cuisine. During tests, it has been monitored the temperature, time, electrical grid parameters, concentrations of CO and CO2. In addition it has been studied the microbiological and physiochemical changes produced by the thermal treatment in food and a discriminative triangular test for determining the differences in the consumers perception between samples made with induction and LPG based stoves. The results showed which even with an exhaust hood working; there was still a significant value of concentration of CO and CO2 during cooking with a LPG stoves. As a result of these analyses the induction stove shows a better response during the heating process and energy efficiency which have influence in temperatures, taste, vitamin preservation, cooking times, energy consumption and cost to the user. http://www.sciencedirect.com/science/article/pii/S0306919215001475 2017-04-12T17:46:32Z 2017-04-12T17:46:32Z 2016 article Mart?nez-G?mez J. et al. (2016). Analysis of LPG, electric and induction cookers during cooking typical Ecuadorian dishes into the national efficient cooking program. Food Policy. London. pp. 88-102 http://repositorio.educacionsuperior.gob.ec/handle/28000/3811 eng DOI;10.1016/j.foodpol.2015.12.010 closedAccess http://creativecommons.org/licenses/by-nc-sa/3.0/ec/ pp. 88-102
institution SENESCYT
collection Repositorio SENESCYT
biblioteca Biblioteca Senescyt
language eng
format Artículos
topic ECUADORIAN RESIDENTIAL KITCHENS
INDOOR AIR QUALITY
ORGANOLEPTIC PROPERTIES
PHYSICOCHEMICAL MEASUREMENTS
MICROBIOLOGICAL MEASUREMENTS
EFFICIENT COOKING PLAN
spellingShingle ECUADORIAN RESIDENTIAL KITCHENS
INDOOR AIR QUALITY
ORGANOLEPTIC PROPERTIES
PHYSICOCHEMICAL MEASUREMENTS
MICROBIOLOGICAL MEASUREMENTS
EFFICIENT COOKING PLAN
Mart?nez G?mez, Javier
Analysis of LPG, electric and induction cookers during cooking typical Ecuadorian dishes into the national efficient cooking program.
description This research aims to analyze cooking parameters in liquefied petroleum gas (LPG), electric resistance and induction stoves for eight dishes of the Ecuadorian cuisine. During tests, it has been monitored the temperature, time, electrical grid parameters, concentrations of CO and CO2. In addition it has been studied the microbiological and physiochemical changes produced by the thermal treatment in food and a discriminative triangular test for determining the differences in the consumers perception between samples made with induction and LPG based stoves. The results showed which even with an exhaust hood working; there was still a significant value of concentration of CO and CO2 during cooking with a LPG stoves. As a result of these analyses the induction stove shows a better response during the heating process and energy efficiency which have influence in temperatures, taste, vitamin preservation, cooking times, energy consumption and cost to the user.
author Mart?nez G?mez, Javier
author_facet Mart?nez G?mez, Javier
author_sort Mart?nez G?mez, Javier
title Analysis of LPG, electric and induction cookers during cooking typical Ecuadorian dishes into the national efficient cooking program.
title_short Analysis of LPG, electric and induction cookers during cooking typical Ecuadorian dishes into the national efficient cooking program.
title_full Analysis of LPG, electric and induction cookers during cooking typical Ecuadorian dishes into the national efficient cooking program.
title_fullStr Analysis of LPG, electric and induction cookers during cooking typical Ecuadorian dishes into the national efficient cooking program.
title_full_unstemmed Analysis of LPG, electric and induction cookers during cooking typical Ecuadorian dishes into the national efficient cooking program.
title_sort analysis of lpg, electric and induction cookers during cooking typical ecuadorian dishes into the national efficient cooking program.
publishDate 2017
url http://repositorio.educacionsuperior.gob.ec/handle/28000/3811
_version_ 1634995192876498944
score 11,871979

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