Analysis of LPG, electric and induction cookers during cooking typical Ecuadorian dishes into the national efficient cooking program

•Dishes have been cooked to analyze costs, time and energy consumption during cooking.•An assessment of the effect of exhaust hood during Ecuadorian cooking.•Parameters were measured during cooking mode, and idle mode.•It has been compared organoleptic measurements in LPG and induction stoves.•It ha...

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Veröffentlicht in:	Food policy 2016-02, Vol.59, p.88-102
Hauptverfasser:	Martínez-Gómez, J., Ibarra, D., Villacis, S., Cuji, P., Cruz, P.R.
Format:	Artikel
Sprache:	eng
Schlagworte:	Appliances Bulging Carbon dioxide Consumers Cookers Cooking Ecuador Ecuadorian residential kitchens Efficiency Efficient cooking plan Energy consumption Energy efficiency Exhaust hoods Food Foods Heat treatment Heating Heating and ventilation Indoor air quality Induction Liquefied petroleum gas LPG Microbiological measurements Organoleptic properties Ovens & stoves Parameters Petroleum Physicochemical measurements Physiochemistry Preservation Resistance Stoves Vitamins
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