alexa

GET THE APP

Energy-Saving by Adding Vinegar or all Acidity Components in Food, at the End of Cooking | OMICS International| Abstract
ISSN: 2576-1463

Innovative Energy & Research
Open Access

Our Group organises 3000+ Global Conferenceseries Events every year across USA, Europe & Asia with support from 1000 more scientific Societies and Publishes 700+ Open Access Journals which contains over 50000 eminent personalities, reputed scientists as editorial board members.

Open Access Journals gaining more Readers and Citations
700 Journals and 15,000,000 Readers Each Journal is getting 25,000+ Readers

This Readership is 10 times more when compared to other Subscription Journals (Source: Google Analytics)
  • Mini Review   
  • Innov Ener Res 2018, Vol 7(1): 183
  • DOI: 10.4172/2576-1463.1000183

Energy-Saving by Adding Vinegar or all Acidity Components in Food, at the End of Cooking

Anita Kovac Kralj*
Faculty of Chemistry and Chemical Engineering, University of Maribor, Smetanova 17, Maribor, Slovenia
*Corresponding Author : Anita Kovac Kralj, Faculty of Chemistry and Chemical Engineering, University of Maribor, Smetanova 17, Maribor, Slovenia, Tel: +386 02 2294454, Fax: +386 02 2527 774, Email: [email protected]

Received Date: Jan 27, 2018 / Accepted Date: Feb 10, 2018 / Published Date: Feb 14, 2018

Abstract

The immediate goal is to reduce emissions and reduce energy-demand in the world. Environmental action includes stabilizing climate change. Cost-effective policies and measures can reduce emissions and raise energy-efficiency.

Households must reduce the energy consumption. This paper presents how energy consumption can be reduced by the correct preparation of food. Vinegar or all-acidity components (tomatoes) must be added to food at the end of cooking. This is because acid raises the ionization constant. Acid-ionization is an endothermic reaction and needs more energy. During the correct preparation of food energy can be reduced by about 30% energy.

Keywords: Energy saving, Acid-ionization, Vinegar, Proteinaceous and starched food

Citation: Kralj AK (2018) Energy-Saving by Adding Vinegar or all Acidity Components in Food, at the End of Cooking. Innov Ener Res 7:183. Doi: 10.4172/2576-1463.1000183

Copyright: © 2018 Kralj AK. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

Select your language of interest to view the total content in your interested language

Post Your Comment Citation
Share This Article
Article Usage
  • Total views: 2018
  • [From(publication date): 0-2018 - Jan 24, 2022]
  • Breakdown by view type
  • HTML page views: 1696
  • PDF downloads: 322
Top