[Stoves] Energy requirement

[Cookswell Jikos]

Hi Andrew - very interesting, could we share this on our social media page
( https://www.facebook.com/EastAfricanBiomassEnergyPortal/ )  under a
general education post?

best



Teddy Kinyanjui
Sustainability Director



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On Thu, Oct 17, 2019 at 11:56 AM Andrew Heggie <aj.heggie at gmail.com> wrote:

> On Thu, 17 Oct 2019 at 00:20, Crispin Pemberton-Pigott
> <crispinpigott at outlook.com> wrote:
> >
> > Dear Nikhil
> >
> >
> >
> > I have attached a file from Piet Visser in QuattroPro for DOS format
> which I don’t have time to convert. Perhaps someone on the list has a
> converter of a modern version of QPro.
> >
> >
> >
> > I do not know exactly what’s inside, other than it does include a list
> of foods and the energy they absorb chemically when cooked.
> >
> >
> >
> > I don’t recall where it came from – I think I typed it from a list sent
> by Piet. BTW He lives in Australia and stays several months of the year
> around Jakarta with his daughter.  He responds to emails.   I lost track of
> KK Prasad in the Netherlands.
>
> Peter Verhaart was also one of the Eindhoven group wasn't he, he also
> moved to Australia.
>
> I have converted the sheet and it may paste legibly here:
>
>
>
> Rice 10.5 - 13.5 %mc wwb,  1.76 - 1.84 (kJ/kg.K)
>
> Flour 12 - 13.5 %mc wwb, 1.80 - 1.88 (kJ/kg.K)
>
> Bread 44 - 45%mc wwb, 2.72 - 2.85(kJ/kg.K)
>
> Lentils 12%mc wwb, 1.84(kJ/kg.K)
>
> Meat 39 - 90%mc wwb, 2.01 - 3.89(kJ/kg.K)
>
> Vegetable oil1.46 - 1.88(kJ/kg.K)
>
> Milk 87.5%mc wwb, 3.85(kJ/kg.K)
>
> Carrots 86 - 90%mc wwb, 3.81 - 3.93(kJ/kg.K)
>
> Onions 80 - 90%mc wwb, 3.60 - 3.89(kJ/kg.K)
>
> Potatoes 75%mc wwb, 3.51(kJ/kg.K)
>
> Apples 75 - 85%mc wwb, 3.72 - 4.02(kJ/kg.K)
>
> Specific heats averaged over 0 - 100 oC
>
> I'll attach it as CSV text
>
> I'm not sure what it tells us as most of those foods would be cooked
> in additional water.
>
> These figures show the energy needed to raise them through one degree,
> you also mention that reactions the food undergoes are endothermic, so
> absorb some of the heat supplied. The major reaction is likely to be
> hydrolysis, where water molecules become inserted into longer chains
> to break them into smaller compounds which the human gut can digest
> better.
>
> I am not sure the reactions when proteins coagulate nor why they then
> become more digestible, I'm thinking of eggs and meat here.
>
> Andrew
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