Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2067/2959
Titolo: Energy efficiency and carbon footprint of home pasta cooking appliances
Autori: Cimini, Alessio
Moresi, Mauro
Parole chiave: Carbon footprint;Domestic gas and electric hobs;Pasta cooking energy efficiency;Energy consumption;Pasta cooking operating costs
Data pubblicazione: 2017
Editore: Elsevier
Fonte: Cimini, A., Moresi, M. 2017. Energy efficiency and carbon footprint of home pasta cooking appliances. "Journal of Food Engineering" 204: 8-17
Abstract: 
The energy efficiency (hC), carbon footprint (CF) and operating costs (CC) of home dried pasta cooking were assessed. In particular, hC for the electric hot-plate (46±3 %), induction (33±5 %), or LPG (30±4 %) hob was found to be definitively smaller than the minimum energy efficiency performance requirements for EU domestic hobs. Pans of different size, but with the same high thermal diffusivity, had a negligible effect on hC at the probability level of 0.05. By covering the pan with its lid and setting the power rate of each cooking appliance initially to the maximum level to make the cooking water boil faster, and then to the minimum one to keep almost constant the cooking water temperature and allow starch granule gelatinization, GHG emissions reduced by 81, 73, or 86% with respect to those released with the LPG, electric, or induction hob adjusted at the maximum power setting, respectively. Such a cooking practice applied to the induction hob allowed CF and CC to be minimized to 0.67 kg CO2e and €0.47 per kg of pasta cooked. The resulting energy saving amounted to 31 or 18% of the energy consumed under the same procedure by the LPG or electric cooker, respectively. Such a cooking system in conjunction with the aforementioned practice might represent an eco-friendly solution to limit the environmental impact of dried pasta consumption.
URI: http://hdl.handle.net/2067/2959
ISSN: 0260-8774
DOI: http://dx.doi.org/10.1016/j.jfoodeng.2017.01.012
È visualizzato nelle collezioni:DIBAF - Archivio della produzione scientifica

File in questo documento:
File Descrizione DimensioniFormato
JFE-Food Cooking-Jan16th2017-accepted manuscript_2959.pdf959.36 kBAdobe PDFVisualizza/apri
Visualizza tutti i metadati del documento

Page view(s)

210
Last Week
0
Last month
3
controllato il 24-apr-2024

Download(s)

339
controllato il 24-apr-2024

Google ScholarTM

Check

Altmetric


Tutti i documenti nella community "Unitus Open Access" sono pubblicati ad accesso aperto.
Tutti i documenti nella community Prodotti della Ricerca" sono ad accesso riservato salvo diversa indicazione per alcuni documenti specifici