Solar cooking experiments with different foods
- Avinashilingam Inst. for Home Science and Higher Education for Women, Tamil Nadu (India)
This paper describes studies with a variety of solar cookers at Avinashilingam Deemed University, India. The objective of the studies was to determine the following: the time needed for cooking various foods; the amount of fuel conserved; and suitable menus for use with the cooker. It was concluded that, on bright sunny days, the solar cooker can be used satisfactorily for preparing cereals, legumes, vegetables, roots and tubers, bakery items, eggs and groundnuts. Inadequate and intermittent sunshine, fluctuation in wind velocity, clouds, rain and other environmental factors could affect the solar intensity which, in turn, would affect the cooking time. The palatability of solar cooked items was satisfactory when compared to items cooked using firewood, kerosene or gas. Among the various solar cooking devices, the box type cookers were found to have advantages over the basket type due to convenience in handling. However, it is not possible to prepare certain items commonly used in India using the box type cookers.
- OSTI ID:
- 139816
- Report Number(s):
- CONF-9206399-; TRN: IM9330%%102
- Resource Relation:
- Conference: 1. world conference on solar cooking, Stockton, CA (United States), 19-20 Jun 1992; Other Information: PBD: 1992; Related Information: Is Part Of Advances in solar cooking: Proceedings of the first world conference on solar cooking; Pejack, E. [ed.]; PB: 161 p.
- Country of Publication:
- United States
- Language:
- English
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