 Analysis of LPG, electric and induction cookers during cooking typical Ecuadorian dishes into the national efficient cooking programJ. Martínez-Gómez, D. Ibarra, S. Villacis, P. Cuji and P.R. Cruz Food Policy, 2016, vol. 59, issue C, 88-102 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. Keywords: Ecuadorian residential kitchens; Indoor air quality; Organoleptic properties; Physicochemical measurements; Microbiological measurements; Efficient cooking plan (search for similar items in EconPapers) Downloads: (external link) Related works: Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text Persistent link: https://EconPapers.repec.org/RePEc:eee:jfpoli:v:59:y:2016:i:c:p:88-102 DOI: 10.1016/j.foodpol.2015.12.010 Access Statistics for this article Food Policy is currently edited by J. Kydd More articles in Food Policy from Elsevier |
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