[Stoves] Energy requirement

[Andrew Heggie]

Teddy I am not the copyright holder for the spreadsheet, as Crispin typed
the original I guess he is, you are welcome to any of my text.

Andrew

On Thu, 17 Oct 2019 at 12:32, Cookswell Jikos <cookswelljikos at gmail.com>
wrote:

> 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
>
>
>
>              <https://www.facebook.com/CookswellJikos>
> <https://www.instagram.com/cookswelljikos>
> <https://twitter.com/cookswelljikos?lang=en>
>
>
>
>
>
>
>
>
>
> 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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