Studies

Study of Local Cooking Habits and Adapted Water Boiling Test

The study compares two laboratory test protocols – the Water Boiling Test (WBT) and a version adapted to Cambodian cooking practices (Adapted Water Boiling Test/AWBT) – in order to assess their relative ability to measure stove performance in the Cambodian context.

The AWBT was developed as a laboratory test protocol that favors high-power cooking over low-power cooking, and is found to be better suited in Cambodia where high-power cooking accounts for most of cooking time.

 

Information

  • Edition: Geres
  • Authors:  Geres, GACC, RTKC
  • Year: 2014
  • Language: English
  • Pages: 24

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Study of Local Cooking Habits and Adapted Water Boiling Test

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