设计类外文翻译--利用太阳能灶烹饪

中文 3980 字 毕业设计（论文） 外文翻译 题 目 户 外 炊 具 设 计 专 业 工 业 设 计 2012 年 Cooking Meals With the Sun for Fuel Preface： Millions of people around the world cook their food over a smoky fire every day. It is often difficult to find wood for the fire. People who do not have wood must spend large amounts of money on cooking fuel. However, there is a much easier way to cook food using energy from the sun. Solar cookers, or ovens, have been used for centuries. A Swiss scientist made the first solar oven in seventeen sixty-seven. Today, people are using solar cookers in many countries around the world. People use solar ovens to cook food and to heat drinking water to kill bacteria and other harmful organisms. Keyword： solar history classification health and safety Text Chapter 1 History of solar cooking An odd antecedent of the current solar cooking movement is the story of what Buti and Perlin call the burning mirror . Greeks, Romans, and Chinese all explored the use of curved mirrors, which they found could concentrate the suns rays in manner that would cause nearly any object to explode in flames. Interestingly, the use they perceived for this device was military - could they focus the burning mirror, as example, on an enemy warship? Burning mirrors were also used for less venal purposes, such as lighting altar fires and torches for sacrificial parades, but almost no other applied use was found. The idea, now seen in concentrating solar cookers, is in use in many parts of the world today. The principle of the greenhouse, the so-called solar heat trap, was further utilized in what is thought of as the very first attempt to use solar energy to cook. Many scientists of the era, and laypersons as well, knew about the use of glass to trap heat, but Horace de Saussure, a French-Swiss scientist, wondered why that commonly understood phenomenon had not led to additional applied use. In 1767, he built a miniature greenhouse with five glass boxes* one inside the other, set on a black tabletop. Fruit placed in the innermost box cooked nicely - and a new technology was born . De Saussure continued his experimentation, using other materials, adding insulation, cooking at different altitudes, etc. This European scientist, exploring solar energy nearly 250 years ago, is widely considered to be the father of todays solar cooking movement. Others followed his lead, including the Briton, Sir John Herschel, and American Samuel Pierpont Langley, later head of the Smithsonian, both of whom conducted experiments with the hot box, the forerunner of todays box cooker, probably still the most common design in use. A French mathematician named Augustin Mouchot, working almost a century later, was eager to ensure that the learning of the past not be lost. He was more interested in practical application than in the number of interesting but not very useful solar devices which were appearing, using the newly discovered potential of the sun (whistles, water movers, talking statues, etc.). He began a search to use the suns energy efficiently enough to boil water for steam engines, a venture that was not successful. His second project was more successful; he combined the heat trap idea with that of the burning mirror, creating an efficient solar oven from an insulated box, which when further modified by adding reflecting mirrors, even became a solar still. Eventually, he did create an effective steam engine, but it was too large to be practical; he turned back then to the cooking challenge and developed a number of solar ovens, stills, pumps, and even electricity. Late in the 19th century, other pioneers in the development of solar thermal (heat generating) technologies include Aubrey Eneas, an American who followed up on the work of Mouchot and formed the first solar power company, building a giant parabolic reflector in the southwest USA. Frank Shuman formed the Sun Power Company in Cairo to promote a solar driven water pumping system, and later a parabolic concentrator generating electricity. Other solar innovations have followed: motors and engines, hot water heaters, photovoltaic lighting, even crematoria. But throughout history, as in Greece and Rome and the Mouchot story, progress has repeatedly been interrupted by fluctuations in availability or cost of alternative fuels for all the above purposes. More recently, Amory Lovins, writing in a Forward to the Buti and Perlin book, reminds us that today . we speak of producing oil as if it were made in a factory; but only God produces oil, and all we know is how to mine it and burn it up. Neglecting the interests of future generations who are not here to bid on this oil, we have been squandering in the last few decades a patrimony of hundreds of millions of years. We must turn back to the sun and seek elegant ways to live within the renewable energy income that it bestows on us . He goes on to advise that countless earlier cultures have experienced dwindling fuel resources and then were forced to rediscover earlier knowledge about practical solar energy, bemoaning the absurdity of having to rediscover and reinvent what should have been practiced continuously. This document hopes, in some small way, to prevent that scenario from happening yet again. Chapter 2 Classification of solar stove The first is a box cooker： It is designed with a special wall that shines or reflect s sunlight into the box. Heat gets trap ped under a piece of glass or plastic covering the top of the cooker. A box oven is effective for slow cooking of large amounts of food. The second kind is a panel cooker： It includes several flat walls, or panels, that directly reflect the suns light onto the food. The food is inside a separate container of plastic or glass that traps heat energy. People can build panel cookers quickly and with very few supplies. They do not cost much. In Kenya, for example, panel cookers are being manufactured for just two dollars. The third kind of is a parabolic cooker： It has rounded walls that aim sunlight directly into the bottom of the oven. Food cooks quickly in parabolic ovens. However, these cookers are hard to make. They must be re-aimed often to follow the sun. Parabolic cookers can also cause burns and eye injuries if they are not used correctly. You can make solar ovens from boxes or heavy paper. They will not catch fire . Paper burns at two hundred thirty-two degrees Celsius. A solar cooker never gets that hot. Solar ovens cook food at low temperatures over long periods of time. This permit s people to leave food to cook while they do other things. Chapter 3 Health and safety Solar cookers when used properly safely and conveniently cook all types of food, including meats, grains, legumes, vegetables and fruits. As with any cooking method, however, care should be taken when solar cooking to maintain food safety, particularly with meats, legumes and grains. 1、 Cooking temperatures Safety concerns when using solar cookers for cooking and water pasteurization are summarized in the sections below. Some are common sense based to protect the user, and others require careful temperature monitoring to keep the cooking food safe to eat. Harmful food microbes, including bacteria and viruses, are killed when heated to 65C (150F).This is called pasteurization. Simple solar cookers cook gently at temperatures just above these, so foods maintain moisture and nutrients, and rarely burn or overcook. Some solar cookers can cook at temperatures much higher than this. With all cooking methods, certain bacteria produce heat-resistant spores that germinate after food has been cooked. Therefore, cooked food should be kept at temperatures above 52C (125F). If cooked food is allowed to drop to temperatures between 52C (125F) and 10C (50F) for a period of time, these bacteria can spoil the food and lead to food poisoning. Food that stays in this temperature range for more than four hours should be heated again to cooking temperatures before consumption. (Even after reheating there is still a risk of illness. If you are unsure you should discard the food.) A: Frozen and uncooked food It has been carefully documented with regard to solar box cookers that it is safe to place raw refrigerated or frozen food, even chicken or other meat, in a solar cooker in the morning several hours before the sun begins to cook it. Refrigerated food placed in a cooker remains sufficiently cold until the sun starts to heat the SBC. Once the full sun is on the oven, the heating of food proceeds quickly enough so that there is no danger of food poisoning. Uncooked grains, beans and other dried raw foods can also be placed in a cooker in advance. B: Keeping cooked food There are three main points at which caution is required: it is dangerous to keep cooked food more than three or four hours in an unheated or cooling solar cooker unless both the cooker and food have been cooled rather quickly to below 10C(50F) in which case the cooker is serving as a cool box; it is dangerous to let cooked food remain overnight in a cooker unless it is likewise cooled; and it is dangerous for food to partially cook and then remain warm in the cooker when temperatures are not sustained as might occur on a poor solar cooking day, at the end of the day or when clouds move in. Cooked or partially cooked food should either be cooled to below 10C(50F) or cooking should be finished with an alternate fuel. If food has remained in the temperature danger zone for 3 to 4 hours it should be considered spoiled and should be discarded. Reheating the food does not correct the problem as heat does not inactivate all toxins. Food does not have to be visibly spoiled in order to be toxic and cause illness evidenced by nausea, vomiting and diarrhea. Even if food has not been at the incubating temperatures of the danger zone for the full 3 to 4 hours, absolutely discard food that is bubbling, foaming, has a bad smell, is becoming discolored, or gives any other indication of spoilage. Discard it out of reach of animals and children and thoroughly wash the pot. Discard it without tasting it as even small amounts can make an adult very sick. If temperatures below 10C(50F) cannot be obtained, it is still valuable to drop food temperatures as low as possible and as quickly as possible rather than allowing food to remain warm since bacteria grow more slowly at lower temperatures. An alternative method of holding cooked food is to reliably maintain the temperature of the entire food mass above 53C(125F). This can be achieved by first heating the food to boiling, simmering for a few minutes to allow heat to penetrate to the center of each particle and for a pocket of steam to collect under the lid. Then proceed as for retained heat cooking. This provides the level of temperature needed throughout the food, whereas leaving a pot of food on a very small flame may allow food at the edges to remain in the danger zone. Where neither of these methods can be used, it is best to cook amounts of food that will be consumed in one meal relatively soon after being cooked. 2、 Eye safety eye specialists have noted that individuals exposed to direct or highly-reflected sunlight for long periods of time, such as sailors and fisherman, have an increased risk of developing cataracts as a result of receiving excess amounts of UV radiation. Most users of solar cookers, especially panel and box-type cookers, spend relatively little time in the sun since food needs only be placed in the cooker and left, usually without any stirring, until finished. Also, the intensity of sunlight reflected by these types of cookers is somewhat less than that of direct sunlight. Certain curved concentrator-type cookers (parabolics) are of a more concern since they are designed to multiply available solar radiation. And given the higher temperatures reached, stirring of the food is often required, resulting in more time spent near the cooker. With a little common sense, however, solar cookers can be used and enjoyed safely. 3、 Important considerations when solar cooking Important considerations when solar cookingEdit。 Solar cookers generally require direct sunlight to function properly. Shadows, clouds and inclement weather limit their effectiveness, unless the cooker has incorporated some thermal mass to help hold the cooking temperature during brief cloudy periods. Solar cookers should be used on mostly sunny days, in locations where shadows are not a concern. In most regions of the world there are a few months when simple solar cookers have limited usefulness, due to low solar radiation intensity. In general, you can solar cook when the length of your shadow on the ground is shorter than your height. This is an indicator that the sun is high enough in the sky to cook. Some solar cookers with tall rear reflectors however, are efficient enough to be used year-round. You can typically solar cook two meals per day a noontime meal and an evening meal. You typically cannot cook early in the morning or after sunset. The sun is most intense between 10:00 a.m. and 2:00 p.m., which is when breads and pastries should be baked if possible. And, of course, always wash your hands before and after handling food, and use clean utensils and pots. 利用太阳能灶烹饪 前言： 全世界数百万人每天都使用浓烟滚滚的火来煮饭。要寻找木柴来生火也殊非易事。没有足够木材的人通常要花许多钱来购买燃料。然而，使用太阳能来煮饭则简单的多。 太阳能炉灶已经使用了几个世纪之久。一位瑞士科学家早在 1767 年就发明了第一台太阳能炉灶。今天，全世界许多国家的人们使用太阳能炉灶。人们使用太阳能炉灶来烹饪食物，或烧水来消灭细菌和其他有害生物。 关键词： 太阳能 历史背景 结构方式 健康与安全 正文 第一章 太阳能炉灶的历史 当前太阳能烹饪运动有一个奇怪的前因故事，这个故事被 称之为“燃烧的镜子”。希腊人、罗马人、和中国人都探讨了曲面镜的使用方式 ,他们发现可以利用聚集太阳光线的方式导致几乎任何对象爆炸起火。有趣的是 ,他们发现可以利用它作为军事设备 聚焦镜 ,例如 ,对敌人战舰 ?燃烧的镜子也可以用于某些贪婪的目的 ,例如照明火灾和火炬坛献祭的游行 ,但几乎没有其它应用被发现。不过现在，这个想法被用于聚光太阳灶，在世界的大部分地方都在被使用。 根据温室效应的原理，这个所谓的“太阳能热板”，他的进一步利用是首次尝试使用太阳能做饭。很多科学家跟外行人都知道使用玻璃去收集热量，但贺拉斯索绪尔， 一个法国和瑞士科学家，想知道为什么，一个都被理解的现象却没有导致更多的应用去使用。 1767年 ,他用 5个玻璃盒子建立了一个微型玻璃温室，每一个盒子都在其他盒子里面，放在一个黑色的桌面上。把水果放在最里面的盒子里，被很好的煮熟了。于是，一项新的科学技术就这样产生了。索绪尔继续他的实验，使用其他不同的材料，增加保温层，在不同的高度烹饪等等。这些近250 年前欧洲探索太阳能的科学家 ,被广泛的认为是今天太阳能烹饪运动的父亲。其他人跟着他的领导，包括英国人，约翰爵士赫歇尔 ,和美国的塞缪尔皮尔庞特兰勒，后来的史密森学会的 领导人。两人使用热箱进行了实验，先行者，今天的锅的先行者，可能仍然是最常见的设计使用。 法国数学家奥古斯丁，工作近一个世纪后，急于确保过去学习的知识不会忘掉。他更感兴趣的是实际应用在一些有趣但不是非常有用的太阳能设备，他使用新发现的太阳的潜力。他开始搜索使用太阳的能量能有效的烧水 ,为蒸汽引擎 ,但是这次投机并不成功。他的第二个项目比较成功 ;他结合燃烧镜集热的想法 ,创建一个高效的太阳能烤箱，它来自于一个绝缘体盒子 ,当进一步通过添加反射镜的修改 ,它居然成为一个太阳能。最终，他建立一个有效的蒸汽发动机，但它太大了， 所以不可行。于是他退后一步，开始挑战烹饪，并开发了多项太阳能烤箱，水泵，甚至电力。 在 19 世纪后期，另外一些发展太阳能技术的先驱者包括一个美国人，奥布里埃内亚斯在内，形成了第一个太阳能电力公司，在美国西南部建立一个巨大的抛物面反射镜。弗兰克舒曼在开罗建立了太阳电力公司，以促进太阳能驱动水泵系统，后来通过抛物面聚光发电。其他太阳能的革新已经慢慢跟随，电动机和发动机，热水器，太阳能光伏照明，甚至在火葬场。但是，纵观历史，就像在希腊和罗马的故事中，进步一再被打断都是处于对燃料的实用性或者替代燃料成本问题的目的。 最近 ,Amory Lovins,写了一个转发给柏林的书 ,提醒我们 ,今天“我们说的石油，好象是生产于一个工厂 ,但只有上帝生产石油 ,我们所知道的只是如何开采 ,并如何使它燃烧。忽视了对那些并没有在这里竞争石油的后代人的利益，我们已经在过去几十年里浪费了一个数亿年的遗产。我们应该回过身去向太阳寻求一种优雅的生活方式，因为它可以赋予我们可再生能源。他还建议，无数早期有经验的燃料资源知识都被遗忘了，我们被迫要重新去发现早期太阳能的一些实践知识。哀叹道，我们不得不重新认识和改造那些我们本该继续的各种实践。这个短文的希 望以一些微不足道的方式 ,来防止这种情况再次发生。 第二章 太阳能炉灶的分类 1、箱型太阳能烹煮器。 这种烹煮器有一面特制的墙壁，可以发光或将阳光反射到盒子内。热量储存在烹煮器顶部一个玻璃或塑料的盖子上。这种箱型太阳能烹煮器对于大量食物的慢火烹煮是非常有效的。 2、一种嵌板式炊具。 它由几面平坦的墙壁或嵌板组成，这些墙壁或嵌板直接将阳光反射到食物的上面。食物防止在由一个独立的塑料或玻璃容器内。这个容器可以锁定热量。人们可以使用非常有限的材料快速组装嵌板式炊具，成本非常低廉。例如在肯尼亚，嵌板式炊具的生产成本仅 需 2 美元。 3、抛锅式炊具。 抛锅四周的太阳能墙壁将阳光聚集得到一个点上直接反射到锅的底部，锅里的食物很快就会被煮熟。然而，抛锅的制造比较难，它们必须随时重新定位，跟随太阳才能得到阳光的热量。如果使用不当，抛锅也很容易引起烫伤及眼睛灼伤。 你可以使用盒子或者硬纸壳来制作太阳能炉灶。这些纸壳不会着火。纸在235 摄氏度才会燃烧。太阳能炉灶永远不会达到那么高的温度。太阳能炉灶在低温下长时间来蒸煮食物，这使人们可以放心的让食物慢慢烹煮，自己去做其他的事情。 第三章 太阳能炊具的健康与安全问题 太阳能炊具 当我们 正确 使用时，它可以安全、方便的烹饪所有类型的食品。包括肉类，谷物，豆类，蔬菜和水果。另外，我们还应该注意到，太阳能烹饪能够维护食品安全，特别是肉类，豆类和谷物。 1、烹饪温度问题 当我们使用太阳能炊具做饭和煮水时，应该考虑它的安全问题。需要一些常识作为基础来保护用户，另外需要小心监测温度，以保持烹调食物可安全食用。 一些有害的食品微生物 ,包括细菌和病毒 ,是被加热到 65 C(150 F)就会被杀死的。这就是所谓的巴氏灭菌法。简单的太阳能炊具在烹饪时都可以达到这样的温度，使食物保持水分及养分，而且很少烧焦或煮过头 。 大部分太阳能炊具烹调温度都可以比这高得多。对于所有的烹饪方法来说，在食物煮熟之后某些细菌会产生耐热孢子。因此，熟食品应存放于温度高于 52 C（ 125 F）的地方。如果熟食存放于 10 C 至 52 C 这