| Project/Area Number |
25550090
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| Research Category |
Grant-in-Aid for Challenging Exploratory Research
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| Allocation Type | Multi-year Fund |
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| Research Field |
Design and evaluation of sustainable and environmental conscious system
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| Research Institution | Kobe University |
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Principal Investigator |
NAOKO Shirasugi 神戸大学, 人間発達環境学研究科, 教授 (80243294)
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| Co-Investigator(Kenkyū-buntansha) |
OHMURA Naoto 神戸大学, 大学院工学研究科, 教授 (50223974)
HONDA Schiko 神戸山手短期大学, その他部局等, 准教授 (60514916)
大村 直人 神戸大学, 工学(系)研究科(研究院), 教授 (50223954)
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| Project Period (FY) |
2013-04-01 – 2015-03-31
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| Project Status |
Completed (Fiscal Year 2014)
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| Budget Amount *help |
¥4,030,000 (Direct Cost: ¥3,100,000、Indirect Cost: ¥930,000)
Fiscal Year 2014: ¥1,690,000 (Direct Cost: ¥1,300,000、Indirect Cost: ¥390,000)
Fiscal Year 2013: ¥2,340,000 (Direct Cost: ¥1,800,000、Indirect Cost: ¥540,000)
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| Keywords | 低炭素社会 / 省エネルギー / 加熱調理 / 調理科学 / 食の安全・安心 / 環境科学 / 低炭素化 / 食の安全 |
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| Outline of Final Research Achievements |
We searched for the optimal heating conditions for cooking to attain both “energy saving and reduction of CO2 emission” and “food safety” using experimental studies.
As one of the current food safety issues, cooking at high temperature unintentionally produced toxic chemical materials such as acrylamides. For the reduction of intake of these materials, it would be effective to increase the rate of wet-heating methods such as“boiling, simmering, and steaming” rather than dry-heating methods such as “roasting, broiling, stir frying, and deep frying” in daily cooking, whereas cooking by the former methods might consume more energy than that by the latter methods. Therefore, we elucidated the optimal heating conditions of root vegetables for energy efficiency: boiling carrots. Furthermore, we examined the optimal frying conditions of hamburger steak for energy efficiency and CO2 reduction and preventing bacterial food poisoning, which is another important issue in food hygiene.
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