Designing Fireless Cooker of Indigenous Insulation Material for Better Heat Retention

Kaushik, Vandana Dixit

doi:10.1080/09709274.2010.11906278

Cited by 4 publications

(4 citation statements)

References 0 publications

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“…As a result, HRB may have the ability to inhibit the multiplication of microorganisms, which ultimately increases food safety. However, the results of this study were lower compared to those found by Kaushik [56], who found average heat retention time of more than 300 min. This was probably due to the type and amount of food.…”

Section: Discussioncontrasting

confidence: 96%

“…This was probably due to the type and amount of food. While Kaushik [56] tested the HRS with 300 g of rice and 990 ml of water, we used 800 g of corn flour and 2750 ml of water. Moreover, in the study context, we were unable to observe and compare the microorganism growth between the different HRS, which would allow us to obtain evidence of the effectiveness of HRS in preventing the multiplication of microorganisms.…”

Section: Discussionmentioning

confidence: 99%

“…Although several (meta-)studies analyze the performance of different ICS designs [28,[51][52][53][54], there are very few analyses on the lapse of time between the food being ready and its actual consumption, especially in rural areas of developing countries [49]. Only a limited number of studies, including Tiffany et al [55] and Kaushik [56], assess the performance of HRS, especially those designed for domestic use in rural areas of developing countries. There is still no standardized test protocol for domestic HRS.…”

Section: Introductionmentioning

confidence: 99%

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Toward energy saving and food safety in Central Mozambique: the role of improved cook stoves and heat retention boxes

et al. 2022

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Background Almost 80% of the population in sub-Saharan Africa relies on traditional biomass for cooking, which is typically associated with negative environmental, health, economic, and social impacts. Thus, many stakeholders, including development agencies and national governments in the Global South are promoting the use of the improved cookstove in order to save cooking time, save financial assets, maximize fuel efficiency, and reduce indoor air pollution. However, little attention is paid to the heating practices among households, which can determine food safety levels. Specifically, cooked food should be kept at temperatures above the danger zone (from 5 to 57 °C) prior to its consumption to prevent its contamination by bacteria and other unhealthy contaminants. In general, many studies address food preparation and storage separately, despite being complementary. In this study, we attempt to understand whether, the use of improved cookstove combined with heat retention box would result in improvements with regard to fuel and time saving, and adequate food storage temperatures. Furthermore, we examine the acceptability of food prepared with these two systems based on consumers’ preference analysis. Involving 122 participants, the study was conducted in Gurué district, central Mozambique. Results The use of improved cookstove resulted in energy savings of 9% and 17% for cooking maize porridge and beans curry, respectively. The overall time consumption for cooking decreased by 14% (beans curry) and 24% (maize porridge). The use of heat retention boxes shows a better heat retention ability as compared to the locally used heat retention systems (leftovers, banana leaves). Conclusions The study concludes that improved cookstove is a sustainable mean for saving cooking time and fuel. Heat retention box has a potential to maintain adequate food storage temperatures. Both improved cookstove and heat retention box present a superior performance compared to traditional technologies; thus, can easily be diffused for not affecting the quality of food.

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Section: Discussioncontrasting

confidence: 96%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Toward energy saving and food safety in Central Mozambique: the role of improved cook stoves and heat retention boxes

et al. 2022

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“…The frying and boiling methods showed the lowest and highest moisture content, respectively, compared to the fresh fish. Due to the extended contact with boiling steam and water, the moisture content in fish in the boiling method was highest [11].…”

Section: Resultsmentioning

confidence: 99%

The effect of the cooking method on rainbow trout (Oncorhynchus mykiss) fillets

Aberoumand¹,

Masoudi²

2022

Potr. S. J. F. Sci.

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Fish is nutritious seafood and contains protein with high biological value and essential nutrients for the human body. In Iran, the fish Oncorhynchus mykiss is locally known as Ghezelala and is a commercial fish species. Different methods were used to process the fish: boiling, frying in sunflower oil and grilling. This research investigated on effect of various cooking methods on proximate pH and cooking loss of fresh fish (Oncorhynchus mykiss). The highest and lowest values for protein were found in fish processed using grilling (18.51%) and frying (16.52%), respectively (p <0.05) compared to the fresh sample (18.20%). The fat content of the fried sample showed significantly highest (5.16%) (p <0.05), while the lowest fat content was found for the boiled sample (20.57%) compared to the fresh fat (24.36%) (p <0.05). Comparing the loss percentage of samples in different cooking methods showed that the boiled sample had the lowest value (25.46%) and the fried sample with the highest value (45.02%) (p <0.05). pH value in the boiled sample was the highest (6.74%), while the grilled sample had the lowest (6.63) compared to the fresh sample (6.54). The highest energy value was found for the fried sample (578.48 kcal/100g), and the lowest was for the boiled sample (269.29 kcal/100g). The results suggest that the boiled and grilled fish found higher nutritional quality due to the relatively high protein content, the most needed nutrients. The results also showed that all cooking methods did not significantly affect in mineral content of the fresh fish.

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