モデル調理における調理工程ごとの水使用量の分析と節水行動による効果

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概要

• 論文の詳細を見る

• The effect was analyzed of reducing the water consumed in four different stages of cooking with two model menus, and the amounts of water, gas, and raw waste were measured. These four stages were while washing hands and materials, while cooking, while washing tableware and cooking utensils, and while cleaning the worktop and gas stove. The most water used was while washing tableware and cooking utensils and while cooking. The greatest water saving of about 50 liters could be achieved. The results confirm eco-cooking as one of the water-saving methods that can be easily taken at home.

• The Japan Society of Home Economicsの論文

The Japan Society of Home Economics | 論文

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