Énergie innovante et recherche

Abstrait

Energy-Saving by Adding Vinegar or all Acidity Components in Food, at the End of Cooking

Anita Kovac Kralj*

The immediate goal is to reduce emissions and reduce energy-demand in the world. Environmental action includes stabilizing climate change. Cost-effective policies and measures can reduce emissions and raise energy-efficiency.

Households must reduce the energy consumption. This paper presents how energy consumption can be reduced by the correct preparation of food. Vinegar or all-acidity components (tomatoes) must be added to food at the end of cooking. This is because acid raises the ionization constant. Acid-ionization is an endothermic reaction and needs more energy. During the correct preparation of food energy can be reduced by about 30% energy.