ISSN: 2576-1463

Innovative Energy & Research
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  • 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: anita.kovac@uni-mb.si

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.

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