設(shè)計(jì)類外文翻譯--利用太陽(yáng)能灶烹飪

中文 3980 字 畢業(yè)設(shè)計(jì)（論文） 外文翻譯 題 目 戶 外 炊 具 設(shè) 計(jì) 專 業(yè) 工 業(yè) 設(shè) 計(jì) 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. 利用太陽(yáng)能灶烹飪 前言： 全世界數(shù)百萬(wàn)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(gòu)買燃料。然而，使用太陽(yáng)能來煮飯則簡(jiǎn)單的多。 太陽(yáng)能爐灶已經(jīng)使用了幾個(gè)世紀(jì)之久。一位瑞士科學(xué)家早在 1767 年就發(fā)明了第一臺(tái)太陽(yáng)能爐灶。今天，全世界許多國(guó)家的人們使用太陽(yáng)能爐灶。人們使用太陽(yáng)能爐灶來烹飪食物，或燒水來消滅細(xì)菌和其他有害生物。 關(guān)鍵詞： 太陽(yáng)能 歷史背景 結(jié)構(gòu)方式 健康與安全 正文 第一章 太陽(yáng)能爐灶的歷史 當(dāng)前太陽(yáng)能烹飪運(yùn)動(dòng)有一個(gè)奇怪的前因故事，這個(gè)故事被 稱之為“燃燒的鏡子”。希臘人、羅馬人、和中國(guó)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(yáng)光線的方式導(dǎo)致幾乎任何對(duì)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(shè)備 聚焦鏡 ,例如 ,對(duì)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(zāi)和火炬壇獻(xiàn)祭的游行 ,但幾乎沒有其它應(yīng)用被發(fā)現(xiàn)。不過現(xiàn)在，這個(gè)想法被用于聚光太陽(yáng)灶，在世界的大部分地方都在被使用。 根據(jù)溫室效應(yīng)的原理，這個(gè)所謂的“太陽(yáng)能熱板”，他的進(jìn)一步利用是首次嘗試使用太陽(yáng)能做飯。很多科學(xué)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(gè)法國(guó)和瑞士科學(xué)家，想知道為什么，一個(gè)都被理解的現(xiàn)象卻沒有導(dǎo)致更多的應(yīng)用去使用。 1767年 ,他用 5個(gè)玻璃盒子建立了一個(gè)微型玻璃溫室，每一個(gè)盒子都在其他盒子里面，放在一個(gè)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(xiàng)新的科學(xué)技術(shù)就這樣產(chǎn)生了。索緒爾繼續(xù)他的實(shí)驗(yàn)，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(yáng)能的科學(xué)家 ,被廣泛的認(rèn)為是今天太陽(yáng)能烹飪運(yùn)動(dòng)的父親。其他人跟著他的領(lǐng)導(dǎo)，包括英國(guó)人，約翰爵士赫歇爾 ,和美國(guó)的塞繆爾皮爾龐特蘭勒，后來的史密森學(xué)會(huì)的 領(lǐng)導(dǎo)人。兩人使用熱箱進(jìn)行了實(shí)驗(yàn)，先行者，今天的鍋的先行者，可能仍然是最常見的設(shè)計(jì)使用。 法國(guó)數(shù)學(xué)家奧古斯丁，工作近一個(gè)世紀(jì)后，急于確保過去學(xué)習(xí)的知識(shí)不會(huì)忘掉。他更感興趣的是實(shí)際應(yīng)用在一些有趣但不是非常有用的太陽(yáng)能設(shè)備，他使用新發(fā)現(xiàn)的太陽(yáng)的潛力。他開始搜索使用太陽(yáng)的能量能有效的燒水 ,為蒸汽引擎 ,但是這次投機(jī)并不成功。他的第二個(gè)項(xiàng)目比較成功 ;他結(jié)合燃燒鏡集熱的想法 ,創(chuàng)建一個(gè)高效的太陽(yáng)能烤箱，它來自于一個(gè)絕緣體盒子 ,當(dāng)進(jìn)一步通過添加反射鏡的修改 ,它居然成為一個(gè)太陽(yáng)能。最終，他建立一個(gè)有效的蒸汽發(fā)動(dòng)機(jī)，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(xiàng)太陽(yáng)能烤箱，水泵，甚至電力。 在 19 世紀(jì)后期，另外一些發(fā)展太陽(yáng)能技術(shù)的先驅(qū)者包括一個(gè)美國(guó)人，奧布里埃內(nèi)亞斯在內(nèi)，形成了第一個(gè)太陽(yáng)能電力公司，在美國(guó)西南部建立一個(gè)巨大的拋物面反射鏡。弗蘭克舒曼在開羅建立了太陽(yáng)電力公司，以促進(jìn)太陽(yáng)能驅(qū)動(dòng)水泵系統(tǒng)，后來通過拋物面聚光發(fā)電。其他太陽(yáng)能的革新已經(jīng)慢慢跟隨，電動(dòng)機(jī)和發(fā)動(dòng)機(jī)，熱水器，太陽(yáng)能光伏照明，甚至在火葬場(chǎng)。但是，縱觀歷史，就像在希臘和羅馬的故事中，進(jìn)步一再被打斷都是處于對(duì)燃料的實(shí)用性或者替代燃料成本問題的目的。 最近 ,Amory Lovins,寫了一個(gè)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(gè)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(duì)那些并沒有在這里競(jìng)爭(zhēng)石油的后代人的利益，我們已經(jīng)在過去幾十年里浪費(fèi)了一個(gè)數(shù)億年的遺產(chǎn)。我們應(yīng)該回過身去向太陽(yáng)尋求一種優(yōu)雅的生活方式，因?yàn)樗梢再x予我們可再生能源。他還建議，無(wú)數(shù)早期有經(jīng)驗(yàn)的燃料資源知識(shí)都被遺忘了，我們被迫要重新去發(fā)現(xiàn)早期太陽(yáng)能的一些實(shí)踐知識(shí)。哀嘆道，我們不得不重新認(rèn)識(shí)和改造那些我們本該繼續(xù)的各種實(shí)踐。這個(gè)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。 第二章 太陽(yáng)能爐灶的分類 1、箱型太陽(yáng)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?yáng)光反射到盒子內(nèi)。熱量?jī)?chǔ)存在烹煮器頂部一個(gè)玻璃或塑料的蓋子上。這種箱型太陽(yáng)能烹煮器對(duì)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(yáng)光反射到食物的上面。食物防止在由一個(gè)獨(dú)立的塑料或玻璃容器內(nèi)。這個(gè)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(yáng)能墻壁將陽(yáng)光聚集得到一個(gè)點(diǎn)上直接反射到鍋的底部，鍋里的食物很快就會(huì)被煮熟。然而，拋鍋的制造比較難，它們必須隨時(shí)重新定位，跟隨太陽(yáng)才能得到陽(yáng)光的熱量。如果使用不當(dāng)，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(yáng)能爐灶。這些紙殼不會(huì)著火。紙?jiān)?35 攝氏度才會(huì)燃燒。太陽(yáng)能爐灶永遠(yuǎn)不會(huì)達(dá)到那么高的溫度。太陽(yáng)能爐灶在低溫下長(zhǎng)時(shí)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。 第三章 太陽(yáng)能炊具的健康與安全問題 太陽(yáng)能炊具 當(dāng)我們 正確 使用時(shí)，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(yīng)該注意到，太陽(yáng)能烹飪能夠維護(hù)食品安全，特別是肉類，豆類和谷物。 1、烹飪溫度問題 當(dāng)我們使用太陽(yáng)能炊具做飯和煮水時(shí)，應(yīng)該考慮它的安全問題。需要一些常識(shí)作為基礎(chǔ)來保護(hù)用戶，另外需要小心監(jiān)測(cè)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(xì)菌和病毒 ,是被加熱到 65 C(150 F)就會(huì)被殺死的。這就是所謂的巴氏滅菌法。簡(jiǎn)單的太陽(yáng)能炊具在烹飪時(shí)都可以達(dá)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(yáng)能炊具烹調(diào)溫度都可以比這高得多。對(duì)于所有的烹飪方法來說，在食物煮熟之后某些細(xì)菌會(huì)產(chǎn)生耐熱孢子。因此，熟食品應(yīng)存放于溫度高于 52 C（ 125 F）的地方。如果熟食存放于 10 C 至 52 C 這