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

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  • Martínez-Gómez, J.
  • Ibarra, D.
  • Villacis, S.
  • Cuji, P.
  • Cruz, P.R.

Abstract

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.

Suggested Citation

  • Martínez-Gómez, J. & Ibarra, D. & Villacis, S. & Cuji, P. & Cruz, P.R., 2016. "Analysis of LPG, electric and induction cookers during cooking typical Ecuadorian dishes into the national efficient cooking program," Food Policy, Elsevier, vol. 59(C), pages 88-102.
    • Handle: RePEc:eee:jfpoli:v:59:y:2016:i:c:p:88-102
    DOI: 10.1016/j.foodpol.2015.12.010
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    References listed on IDEAS

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    1. Vahlne, Niklas & Ahlgren, Erik O., 2014. "Policy implications for improved cook stove programs—A case study of the importance of village fuel use variations," Energy Policy, Elsevier, vol. 66(C), pages 484-495.
    2. Sehjpal, Ritika & Ramji, Aditya & Soni, Anmol & Kumar, Atul, 2014. "Going beyond incomes: Dimensions of cooking energy transitions in rural India," Energy, Elsevier, vol. 68(C), pages 470-477.
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    Cited by:

    1. Yohannes Biru Aemro & Pedro Moura & Aníbal T. Almeida, 2021. "Inefficient cooking systems a challenge for sustainable development: a case of rural areas of Sub-Saharan Africa," Environment, Development and Sustainability: A Multidisciplinary Approach to the Theory and Practice of Sustainable Development, Springer, vol. 23(10), pages 14697-14721, October.
    2. Hyunji Im & Yunsoung Kim, 2020. "The Electrification of Cooking Methods in Korea—Impact on Energy Use and Greenhouse Gas Emissions," Energies, MDPI, vol. 13(3), pages 1-9, February.
    3. Martínez, J. & Martí-Herrero, Jaime & Villacís, S. & Riofrio, A.J. & Vaca, D., 2017. "Analysis of energy, CO2 emissions and economy of the technological migration for clean cooking in Ecuador," Energy Policy, Elsevier, vol. 107(C), pages 182-187.
    4. Jing Zhang & Roger Raufer & Lingxuan Liu, 2020. "Solar Home Systems for Clean Cooking: A Cost–Health Benefit Analysis of Lower-Middle-Income Countries in Southeast Asia," Sustainability, MDPI, vol. 12(9), pages 1-14, May.
    5. Vicente Sebastian Espinoza & Veronica Guayanlema & Javier Mart nez-G mez, 2018. "Energy Efficiency Plan Benefits in Ecuador: Long-range Energy Alternative Planning Model," International Journal of Energy Economics and Policy, Econjournals, vol. 8(4), pages 52-54.
    6. Javier Mart nez-G mez & Javier Mart nez-G mez & Gonzalo Guerr n & Gonzalo Guerr n & A. J. Riofrio, 2017. "Analysis of the Plan Fronteras for Clean Cooking in Ecuador," International Journal of Energy Economics and Policy, Econjournals, vol. 7(1), pages 135-145.

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