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