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

DOI

書誌事項

タイトル別名
  • Analysis of the Amount of Water Used in Different Stages of Cooking and the Effect of Water-saving Actions

抄録

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.

収録刊行物

  • 日本家政学会誌

    日本家政学会誌 61 (11), 729-735, 2001

    一般社団法人 日本家政学会

キーワード

詳細情報 詳細情報について

  • CRID
    1390001206333683200
  • NII論文ID
    130004510468
  • DOI
    10.11428/jhej.61.729
  • ISSN
    18820352
    09135227
  • 本文言語コード
    ja
  • データソース種別
    • JaLC
    • CiNii Articles
  • 抄録ライセンスフラグ
    使用不可

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