設計類外文翻譯-利用太陽能灶烹飪大學論文

中文3980字畢業(yè)設計（論文）——外文翻譯題目戶外炊具設計專業(yè)工業(yè)設計2012年CookingMealsWiththeSunforFuelPreface：Millionsofpeoplearoundtheworldcooktheirfoodoverasmokyfireeveryday.Itisoftendifficulttofindwoodforthefire.Peoplewhodonothavewoodmustspendlargeamountsofmoneyoncookingfuel.However,thereisamucheasierwaytocookfoodusingenergyfromthesun.Solarcookers,orovens,havebeenusedforcenturies.ASwissscientistmadethefirstsolaroveninseventeensixty-seven.Today,peopleareusingsolarcookersinmanycountriesaroundtheworld.Peopleusesolarovenstocookfoodandtoheatdrinkingwatertokillbacteriaandotherharmfulorganisms.Keyword：solarhistoryclassificationhealthandsafetyTextChapter1HistoryofsolarcookingAnoddantecedentofthecurrentsolarcookingmovementisthestoryofwhatButiandPerlincall"theburningmirror".Greeks,Romans,andChineseallexploredtheuseofcurvedmirrors,whichtheyfoundcouldconcentratethesun'sraysinmannerthatwouldcausenearlyanyobjecttoexplodeinflames.Interestingly,theusetheyperceivedforthisdevicewasmilitary-couldtheyfocustheburningmirror,asexample,onanenemywarship?Burningmirrorswerealsousedforlessvenalpurposes,suchaslightingaltarfiresandtorchesforsacrificialparades,butalmostnootherappliedusewasfound.Theidea,nowseeninconcentratingsolarcookers,isinuseinmanypartsoftheworldtoday.Theprincipleofthegreenhouse,theso-called"solarheattrap",wasfurtherutilizedinwhatisthoughtofastheveryfirstattempttousesolarenergytocook.Manyscientistsoftheera,andlaypersonsaswell,knewabouttheuseofglasstotrapheat,butHoracedeSaussure,aFrench-Swissscientist,wonderedwhythatcommonlyunderstoodphenomenonhadnotledtoadditionalapplieduse.In1767,hebuiltaminiaturegreenhousewithfiveglassboxes*oneinsidetheother,setonablacktabletop.Fruitplacedintheinnermostboxcookednicely-andanewtechnologywasborn.DeSaussurecontinuedhisexperimentation,usingothermaterials,addinginsulation,cookingatdifferentaltitudes,etc.ThisEuropeanscientist,exploringsolarenergynearly250yearsago,iswidelyconsideredtobethefatheroftoday'ssolarcookingmovement.Othersfollowedhislead,includingtheBriton,SirJohnHerschel,andAmericanSamuelPierpontLangley,laterheadoftheSmithsonian,bothofwhomconductedexperimentswiththehotbox,theforerunneroftoday'sboxcooker,probablystillthemostcommondesigninuse.AFrenchmathematiciannamedAugustinMouchot,workingalmostacenturylater,waseagertoensurethatthelearningofthepastnotbelost.Hewasmoreinterestedinpracticalapplicationthaninthenumberofinterestingbutnotveryusefulsolardeviceswhichwereappearing,usingthenewlydiscoveredpotentialofthesun(whistles,watermovers,talkingstatues,etc.).Hebeganasearchtousethesun'senergyefficientlyenoughtoboilwaterforsteamengines,aventurethatwasnotsuccessful.Hissecondprojectwasmoresuccessful;hecombinedtheheattrapideawiththatoftheburningmirror,creatinganefficientsolarovenfromaninsulatedbox,whichwhenfurthermodifiedbyaddingreflectingmirrors,evenbecameasolarstill.Eventually,hedidcreateaneffectivesteamengine,butitwastoolargetobepractical;heturnedbackthentothecookingchallengeanddevelopedanumberofsolarovens,stills,pumps,andevenelectricity.Lateinthe19thcentury,otherpioneersinthedevelopmentofsolarthermal(heatgenerating)technologiesincludeAubreyEneas,anAmericanwhofollowedupontheworkofMouchotandformedthefirstsolarpowercompany,buildingagiantparabolicreflectorinthesouthwestUSA.FrankShumanformedtheSunPowerCompanyinCairotopromoteasolardrivenwaterpumpingsystem,andlateraparabolicconcentratorgeneratingelectricity.Othersolarinnovationshavefollowed:motorsandengines,hotwaterheaters,photovoltaiclighting,evencrematoria.Butthroughouthistory,asinGreeceandRomeandtheMouchotstory,progresshasrepeatedlybeeninterruptedbyfluctuationsinavailabilityorcostofalternativefuelsforalltheabovepurposes.Morerecently,AmoryLovins,writinginaForwardtotheButiandPerlinbook,remindsusthattoday..."wespeakof"producing"oilasifitweremadeinafactory;butonlyGodproducesoil,andallweknowishowtomineitandburnitup.Neglectingtheinterestsoffuturegenerationswhoarenotheretobidonthisoil,wehavebeensquanderinginthelastfewdecadesapatrimonyofhundredsofmillionsofyears.Wemustturnbacktothesunandseekelegantwaystolivewithintherenewableenergyincomethatitbestowsonus".Hegoesontoadvisethatcountlessearliercultureshaveexperienceddwindlingfuelresourcesandthenwereforcedtorediscoverearlierknowledgeaboutpracticalsolarenergy,"bemoaningtheabsurdityofhavingtorediscoverandreinventwhatshouldhavebeenpracticedcontinuously".Thisdocumenthopes,insomesmallway,topreventthatscenariofromhappeningyetagain.Chapter2ClassificationofsolarstoveThefirstisaboxcooker：Itisdesignedwithaspecialwallthatshinesorreflectssunlightintothebox.Heatgetstrappedunderapieceofglassorplasticcoveringthetopofthecooker.Aboxoveniseffectiveforslowcookingoflargeamountsoffood.Thesecondkindisapanelcooker：Itincludesseveralflatwalls,orpanels,thatdirectlyreflectthesun'slightontothefood.Thefoodisinsideaseparatecontainerofplasticorglassthattrapsheatenergy.Peoplecanbuildpanelcookersquicklyandwithveryfewsupplies.Theydonotcostmuch.InKenya,forexample,panelcookersarebeingmanufacturedforjusttwodollars.Thethirdkindofisaparaboliccooker：Ithasroundedwallsthataimsunlightdirectlyintothebottomoftheoven.Foodcooksquicklyinparabolicovens.However,thesecookersarehardtomake.Theymustbere-aimedoftentofollowthesun.Paraboliccookerscanalsocauseburnsandeyeinjuriesiftheyarenotusedcorrectly.Youcanmakesolarovensfromboxesorheavypaper.Theywillnotcatchfire.Paperburnsattwohundredthirty-twodegreesCelsius.Asolarcookernevergetsthathot.Solarovenscookfoodatlowtemperaturesoverlongperiodsoftime.Thispermitspeopletoleavefoodtocookwhiletheydootherthings.Chapter3HealthandsafetySolarcookers—whenusedproperly—safelyandconvenientlycookalltypesoffood,includingmeats,grains,legumes,vegetablesandfruits.Aswithanycookingmethod,however,careshouldbetakenwhensolarcookingtomaintainfoodsafety,particularlywithmeats,legumesandgrains.1、CookingtemperaturesSafetyconcernswhenusingsolarcookersforcookingandwaterpasteurizationaresummarizedinthesectionsbelow.Somearecommonsensebasedtoprotecttheuser,andothersrequirecarefultemperaturemonitoringtokeepthecookingfoodsafetoeat.Harmfulfoodmicrobes,includingbacteriaandviruses,arekilledwhenheatedto65°C(150°F).Thisiscalledpasteurization.Simplesolarcookerscookgentlyattemperaturesjustabovethese,sofoodsmaintainmoistureandnutrients,andrarelyburnorovercook.Somesolarcookerscancookattemperaturesmuchhigherthanthis.Withallcookingmethods,certainbacteriaproduceheat-resistantsporesthatgerminateafterfoodhasbeencooked.Therefore,cookedfoodshouldbekeptattemperaturesabove52°C(125°F).Ifcookedfoodisallowedtodroptotemperaturesbetween52°C(125°F)and10°C(50°F)foraperiodoftime,thesebacteriacanspoilthefoodandleadtofoodpoisoning.Foodthatstaysinthistemperaturerangeformorethanfourhoursshouldbeheatedagaintocookingtemperaturesbeforeconsumption.(Evenafterreheatingthereisstillariskofillness.Ifyouareunsureyoushoulddiscardthefood.)A:FrozenanduncookedfoodIthasbeencarefullydocumentedwithregardtosolarboxcookersthatitissafetoplacerawrefrigeratedorfrozenfood,evenchickenorothermeat,inasolarcookerinthemorningseveralhoursbeforethesunbeginstocookit.RefrigeratedfoodplacedinacookerremainssufficientlycolduntilthesunstartstoheattheSBC.Oncethefullsunisontheoven,theheatingoffoodproceedsquicklyenoughsothatthereisnodangeroffoodpoisoning.Uncookedgrains,beansandotherdriedrawfoodscanalsobeplacedinacookerinadvance.B:KeepingcookedfoodTherearethreemainpointsatwhichcautionisrequired:itisdangeroustokeepcookedfoodmorethanthreeorfourhoursinanunheatedorcoolingsolarcookerunlessboththecookerandfoodhavebeencooledratherquicklytobelow10°C(50°F)inwhichcasethecookerisservingasacoolbox;itisdangeroustoletcookedfoodremainovernightinacookerunlessitislikewisecooled;anditisdangerousforfoodtopartiallycookandthenremainwarminthecookerwhentemperaturesarenotsustainedasmightoccuronapoorsolarcookingday,attheendofthedayorwhencloudsmovein.Cookedorpartiallycookedfoodshouldeitherbecooledtobelow10°C(50°F)orcookingshouldbefinishedwithanalternatefuel.Iffoodhasremainedinthetemperaturedangerzonefor3to4hoursitshouldbeconsideredspoiledandshouldbediscarded.Reheatingthefooddoesnotcorrecttheproblemasheatdoesnotinactivatealltoxins.Fooddoesnothavetobevisiblyspoiledinordertobetoxicandcauseillnessevidencedbynausea,vomitinganddiarrhea.Eveniffoodhasnotbeenattheincubatingtemperaturesofthedangerzoneforthefull3to4hours,absolutelydiscardfoodthatisbubbling,foaming,hasabadsmell,isbecomingdiscolored,orgivesanyotherindicationofspoilage.Discarditoutofreachofanimalsandchildrenandthoroughlywashthepot.Discarditwithouttastingitasevensmallamountscanmakeanadultverysick.Iftemperaturesbelow10°C(50°F)cannotbeobtained,itisstillvaluabletodropfoodtemperaturesaslowaspossibleandasquicklyaspossibleratherthanallowingfoodtoremainwarmsincebacteriagrowmoreslowlyatlowertemperatures.Analternativemethodofholdingcookedfoodistoreliablymaintainthetemperatureoftheentirefoodmassabove53°C(125°F).Thiscanbeachievedbyfirstheatingthefoodtoboiling,simmeringforafewminutestoallowheattopenetratetothecenterofeachparticleandforapocketofsteamtocollectunderthelid.Thenproceedasforretainedheatcooking.Thisprovidestheleveloftemperatureneededthroughoutthefood,whereasleavingapotoffoodonaverysmallflamemayallowfoodattheedgestoremaininthedangerzone.Whereneitherofthesemethodscanbeused,itisbesttocookamountsoffoodthatwillbeconsumedinonemealrelativelysoonafterbeingcooked.2、Eyesafetyeyespecialistshavenotedthatindividualsexposedtodirectorhighly-reflectedsunlightforlongperiodsoftime,suchassailorsandfisherman,haveanincreasedriskofdevelopingcataractsasaresultofreceivingexcessamountsofUVradiation.Mostusersofsolarcookers,especiallypanelandbox-typecookers,spendrelativelylittletimeinthesunsincefoodneedsonlybeplacedinthecookerandleft,usuallywithoutanystirring,untilfinished.Also,theintensityofsunlightreflectedbythesetypesofcookersissomewhatlessthanthatofdirectsunlight.Certaincurvedconcentrator-typecookers(parabolics)areofamoreconcernsincetheyaredesignedtomultiplyavailablesolarradiation.Andgiventhehighertemperaturesreached,stirringofthefoodisoftenrequired,resultinginmoretimespentnearthecooker.Withalittlecommonsense,however,solarcookerscanbeusedandenjoyedsafely.3、ImportantconsiderationswhensolarcookingImportantconsiderationswhensolarcookingEdit。Solarcookersgenerallyrequiredirectsunlighttofunctionproperly.Shadows,cloudsandinclementweatherlimittheireffectiveness,unlessthecookerhasincorporatedsomethermalmasstohelpholdthecookingtemperatureduringbriefcloudyperiods.Solarcookersshouldbeusedonmostlysunnydays,inlocationswhereshadowsarenotaconcern.Inmostregionsoftheworldthereareafewmonthswhensimplesolarcookershavelimitedusefulness,duetolowsolarradiationintensity.Ingeneral,youcansolarcookwhenthelengthofyourshadowonthegroundisshorterthanyourheight.Thisisanindicatorthatthesunishighenoughintheskytocook.Somesolarcookerswithtallrearreflectorshowever,areefficientenoughtobeusedyear-round.Youcantypicallysolarcooktwomealsperday—anoontimemealandaneveningmeal.Youtypicallycannotcookearlyinthemorningoraftersunset.Thesunismostintensebetween10:00a.m.and2:00p.m.,whichiswhenbreadsandpastriesshouldbebakedifpossible.And,ofcourse,alwayswashyourhandsbeforeandafterhandlingfood,andusecleanutensilsandpots.利用太陽能灶烹飪前言：全世界數(shù)百萬人每天都使用濃煙滾滾的火來煮飯。要尋找木柴來生火也殊非易事。沒有足夠木材的人通常要花許多錢來購買燃料。然而，使用太陽能來煮飯則簡單的多。太陽能爐灶已經(jīng)使用了幾個世紀之久。一位瑞士科學家早在1767年就發(fā)明了第一臺太陽能爐灶。今天，全世界許多國家的人們使用太陽能爐灶。人們使用太陽能爐灶來烹飪食物，或燒水來消滅細菌和其他有害生物。關鍵詞：太陽能歷史背景結(jié)構(gòu)方式健康與安全正文太陽能爐灶的歷史當前太陽能烹飪運動有一個奇怪的前因故事，這個故事被稱之為“燃燒的鏡子”。希臘人、羅馬人、和中國人都探討了曲面鏡的使用方式,他們發(fā)現(xiàn)可以利用聚集太陽光線的方式導致幾乎任何對象爆炸起火。有趣的是,他們發(fā)現(xiàn)可以利用它作為軍事設備——聚焦鏡,例如,對敵人戰(zhàn)艦?燃燒的鏡子也可以用于某些貪婪的目的,例如照明火災和火炬壇獻祭的游行,但幾乎沒有其它應用被發(fā)現(xiàn)。不過現(xiàn)在，這個想法被用于聚光太陽灶，在世界的大部分地方都在被使用。根據(jù)溫室效應的原理，這個所謂的“太陽能熱板”，他的進一步利用是首次嘗試使用太陽能做飯。很多科學家跟外行人都知道使用玻璃去收集熱量，但賀拉斯·索緒爾，一個法國和瑞士科學家，想知道為什么，一個都被理解的現(xiàn)象卻沒有導致更多的應用去使用。1767年,他用5個玻璃盒子建立了一個微型玻璃溫室，每一個盒子都在其他盒子里面，放在一個黑色的桌面上。把水果放在最里面的盒子里，被很好的煮熟了。于是，一項新的科學技術就這樣產(chǎn)生了。索緒爾繼續(xù)他的實驗，使用其他不同的材料，增加保溫層，在不同的高度烹飪等等。這些近250年前歐洲探索太陽能的科學家,被廣泛的認為是今天太陽能烹飪運動的父親。其他人跟著他的領導，包括英國人，約翰爵士赫歇爾,和美國的塞繆爾·皮爾龐特蘭勒，后來的史密森學會的領導人。兩人使用熱箱進行了實驗，先行者，今天的鍋的先行者，可能仍然是最常見的設計使用。法國數(shù)學家奧古斯丁，工作近一個世紀后，急于確保過去學習的知識不會忘掉。他更感興趣的是實際應用在一些有趣但不是非常有用的太陽能設備，他使用新發(fā)現(xiàn)的太陽的潛力。他開始搜索使用太陽的能量能有效的燒水,為蒸汽引擎,但是這次投機并不成功。他的第二個項目比較成功;他結(jié)合燃燒鏡集熱的想法,創(chuàng)建一個高效的太陽能烤箱，它來自于一個絕緣體盒子,當進一步通過添加反射鏡的修改,它居然成為一個太陽能。最終，他建立一個有效的蒸汽發(fā)動機，但它太大了，所以不可行。于是他退后一步，開始挑戰(zhàn)烹飪，并開發(fā)了多項太陽能烤箱，水泵，甚至電力。在19世紀后期，另外一些發(fā)展太陽能技術的先驅(qū)者包括一個美國人，奧布里埃內(nèi)亞斯在內(nèi)，形成了第一個太陽能電力公司，在美國西南部建立一個巨大的拋物面反射鏡。弗蘭克·舒曼在開羅建立了太陽電力公司，以促進太陽能驅(qū)動水泵系統(tǒng)，后來通過拋物面聚光發(fā)電。其他太陽能的革新已經(jīng)慢慢跟隨，電動機和發(fā)動機，熱水器，太陽能光伏照明，甚至在火葬場。但是，縱觀歷史，就像在希臘和羅馬的故事中，進步一再被打斷都是處于對燃料的實用性或者替代燃料成本問題的目的。最近,AmoryLovins,寫了一個轉(zhuǎn)發(fā)給柏林的書,提醒我們,今天…“我們說的石油，好象是生產(chǎn)于一個工廠,但只有上帝生產(chǎn)石油,我們所知道的只是如何開采,并如何使它燃燒。忽視了對那些并沒有在這里競爭石油的后代人的利益，我們已經(jīng)在過去幾十年里浪費了一個數(shù)億年的遺產(chǎn)。我們應該回過身去向太陽尋求一種優(yōu)雅的生活方式，因為它可以賦予我們可再生能源。他還建議，無數(shù)早期有經(jīng)驗的燃料資源知識都被遺忘了，我們被迫要重新去發(fā)現(xiàn)早期太陽能的一些實踐知識。哀嘆道，我們不得不重新認識和改造那些我們本該繼續(xù)的各種實踐。這個短文的希望以一些微不足道的方式,來防止這種情況再次發(fā)生。太陽能爐灶的分類1、箱型太陽能烹煮器。這種烹煮器有一面特制的墻壁，可以發(fā)光或?qū)㈥柟夥瓷涞胶凶觾?nèi)。熱量儲存在烹煮器頂部一個玻璃或塑料的蓋子上。這種箱型太陽能烹煮器對于大量食物的慢火烹煮是非常有效的。2、一種嵌板式炊具。它由幾面平坦的墻壁或嵌板組成，這些墻壁或嵌板直接將陽光反射到食物的上面。食物防止在由一個獨立的塑料或玻璃容器內(nèi)。這個容器可以鎖定熱量。人們可以使用非常有限的材料快速組裝嵌板式炊具，成本非常低廉。例如在肯尼亞，嵌板式炊具的生產(chǎn)成本僅需2美元。3、拋鍋式炊具。拋鍋四周的太陽能墻壁將陽光聚集得到一個點上直接反射到鍋的底部，鍋里的食物很快就會被煮熟。然而，拋鍋的制造比較難，它們必須隨時重新定位，跟隨太陽才能得到陽光的熱量。如果使用不當，拋鍋也很容易引起燙傷及眼睛灼傷。你可以使用盒子或者硬紙殼來制作太陽能爐灶。這些紙殼不會著火。紙在235攝氏度才會燃燒。太陽能爐灶永遠不會達到那么高的溫度。太陽能爐灶在低溫下長時間來蒸煮食物，這使人們可以放心的讓食物慢慢烹煮，自己去做其他的事情。太陽能炊具的健康與安全問題太陽能炊具—當我們正確使用時，它可以安全、方便的烹飪所有類型的食品。包括肉類，谷物，豆類，蔬菜和水果。另外，我們還應該注意到，太陽能烹飪能夠維護食品安全，特別是肉類，豆類和谷物。1、烹飪溫度問題當我們使用太陽能炊具做飯和煮水時，應該考慮它的安全問題。需要一些常識作為基礎來保護用戶，另外需要小心監(jiān)測溫度，以保持烹調(diào)食物可安全食用。一些有害的食品微生物,包括細菌和病毒,是被加熱到65°C(150°F)就會被殺死的。這就是所謂的巴氏滅菌法。簡單的太陽能炊具在烹飪時都可以達到這樣的溫度，使食物保持水分及養(yǎng)分，而且很少燒焦或煮過頭。大部分太陽能炊具烹調(diào)溫度都可以比這高得多。對于所有的烹飪方法來說，在食物煮熟之后某些細菌會產(chǎn)生耐熱孢子。因此，熟食品應存放于溫度