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