Optimisation of Cooking Time for Two Varieties of Foodstuffs using Single- and Double-Cavity Cooking Pots

Authors

  • P. R. Jubu
    Department of Physics, Joseph Sarwuan Tarka University Makurdi (formerly University of Agriculture Makurdi), P.M.B. 2373, Makurdi, Benue State, Nigeria.
  • A. Nathan-Abutu
    Department of Physics, Joseph Sarwuan Tarka University Makurdi (formerly University of Agriculture Makurdi), P.M.B. 2373, Makurdi, Benue State, Nigeria.
  • D. A. Otor
    Department of Physics, Joseph Sarwuan Tarka University Makurdi (formerly University of Agriculture Makurdi), P.M.B. 2373, Makurdi, Benue State, Nigeria.
  • V. M. Igba
    Faculty de ciencias Quimicas, Universidad Autonoma de Coahuila, Mexico.
  • E. Danladi
    Department of Physics, Federal University of Health Sciences Otukpo, Benue State, Nigeria.
  • T. T. Bem
    Department of Physics, Benue State University, P. M. B. 102119, Makurdi, Benue State, Nigeria.
  • O. J. Okoh
    Department of Physics, Joseph Sarwuan Tarka University Makurdi (formerly University of Agriculture Makurdi), P.M.B. 2373, Makurdi, Benue State, Nigeria.
  • K. M. Chahrour
    Karabuk University, Faculty of Engineering, Department of Mechanical Engineering, 78050 Karabuk, Turkey.
  • N. J. Mkav
    Department of Physics, Federal University of Technology Owerri, P. M. B. 1526, Makurdi, Benue State, Nigeria.

Keywords:

Cooking pot, Cookware, Double-cavity pot, Aluminum pot, Food

Abstract

The increase in the shortage of firewood due to deforestation, skyrocketing of electricity tariffs and fuel pump prices in recent times have propelled scientists to search for alternative measures of cooking that can reduce electric energy and fuel consumption. Double-cavity cooking pots have emerged in recent times to reduce the prolonged duration arising from the sequential cooking of different foodstuffs/ dishes using a single-cavity pot. However, experimental reports are rarely available to sensitise users about the advantages of using the double-cavity pot. The present work describes a simple and informative experimental report that compares the cooking time for two varieties of foodstuffs (rice and beans) using single- and double-cavity pots. It was found that the average time rate of cooking in the double-cavity pot was 1.33 ◦ C/min less than in the single-cavity pot. The total time taken to concurrently cook equal masses of rice and beans in separate cavities of the double-cavity pot was found to be 9.98 min less than that of the single-cavity pot. The double-cavity pot proved to be economically viable by reducing the cooking time, electric energy, and fuel consumption that arise from the successional cooking of a variety of foodstuffs using the single-cavity pot.

Dimensions

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Published

2023-07-21

How to Cite

Optimisation of Cooking Time for Two Varieties of Foodstuffs using Single- and Double-Cavity Cooking Pots. (2023). African Scientific Reports, 2(2), 132. https://doi.org/10.46481/asr.2023.2.2.132

Issue

Volume 2, Issue 2, August 2023

Section

Original Research
Copyright & Licensing

Copyright (c) 2023 P. R. Jubu, A. Nathan-Abutu, D. A. Otor, V. M. Igba, E. Danladi, T. T. Bem, O. J. Okoh, K. M. Chahrour, N. J. Mkav

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

Optimisation of Cooking Time for Two Varieties of Foodstuffs using Single- and Double-Cavity Cooking Pots. (2023). African Scientific Reports, 2(2), 132. https://doi.org/10.46481/asr.2023.2.2.132

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