Analysis of the Amount of Water Used in Different Stages of Cooking and the Effect of Water-saving Actions

• MIKAMI Ayako

  Tokyo Kasei University Tokyo Gas Co., Ltd.

• AKAISHI(KITA) Noriko

  Tokyo Kasei University

• SATO Kumi

  Tokyo Kasei University

• NAGAO Keiko

  Tokyo Kasei University

Bibliographic Information

Other Title

• 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

Abstract

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.

Journal

• Journal of Home Economics of Japan

  Journal of Home Economics of Japan 61 (11), 729-735, 2001

  The Japan Society of Home Economics

Keywords

• eco-cooking
• water saving
• CO₂ emission reduction
• water consumption
• model menu

Details

• CRID: 1390001206333683200
• NII Article ID: 130004510468
• DOI: 10.11428/jhej.61.729
• ISSN: 18820352
• ISSN: 09135227
• Text Lang: ja
• Data Source:
  • JaLC
  • CiNii Articles
• Abstract License Flag: Disallowed