Assessing energy and environmental impacts of Turkish-style tea brewing: efficiency, consumption, and carbon footprint.

IF 7.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

NPJ Science of Food Pub Date : 2025-05-09 DOI:10.1038/s41538-025-00405-y

Oktay Zorlu, Bedirhan Güneşdoğmuş, Sefa Sözer, Selman Akaslan, Batuhan Göçen, İlker Dikmen, Ümit Ünver

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引用次数: 0

Abstract

Energy efficiency in food preparation is a critical yet often overlooked aspect of sustainability. Despite tea being one of the most consumed beverages worldwide, research on the energy efficiency of its brewing process-particularly at the household level-remains limited. This study addresses this gap by investigating the energy cost, efficiency, and environmental footprint of Turkish-style tea brewing, a method characterized by its unique double teapot system and prolonged steeping process. Experimental tests were conducted on a standard kitchen stove using three burner sizes and varying flame modes. Energy efficiency, analyzed using the First Law of Thermodynamics, ranged from 31% to 70%, with specific energy consumption between 0.53 and 0.93 kJ/kg. Results reveal a trade-off between energy efficiency and brewing time, highlighting the need for optimized techniques to reduce energy waste. Given the massive global tea consumption, this study provides valuable insights for future research on sustainable and energy-efficient food preparation practices.

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评估土耳其式泡茶对能源和环境的影响：效率、消耗和碳足迹。

食品制备中的能源效率是可持续性的一个关键但经常被忽视的方面。尽管茶是世界上消费量最大的饮料之一，但对其冲泡过程的能源效率的研究——尤其是在家庭层面上的研究——仍然有限。本研究通过调查土耳其式泡茶的能源成本、效率和环境足迹来解决这一差距，土耳其式泡茶的特点是其独特的双茶壶系统和长时间的泡茶过程。实验测试在一个标准的厨房炉子上进行，使用三种燃烧器尺寸和不同的火焰模式。根据热力学第一定律分析，能源效率在31%到70%之间，比能耗在0.53到0.93 kJ/kg之间。结果揭示了能源效率和酿造时间之间的权衡，突出了优化技术以减少能源浪费的必要性。鉴于全球茶叶消费量巨大，本研究为未来可持续和节能食品制备实践的研究提供了有价值的见解。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

NPJ Science of Food FOOD SCIENCE & TECHNOLOGY-

CiteScore

7.50

自引率

1.60%

发文量

期刊介绍： npj Science of Food is an online-only and open access journal publishes high-quality, high-impact papers related to food safety, security, integrated production, processing and packaging, the changes and interactions of food components, and the influence on health and wellness properties of food. The journal will support fundamental studies that advance the science of food beyond the classic focus on processing, thereby addressing basic inquiries around food from the public and industry. It will also support research that might result in innovation of technologies and products that are public-friendly while promoting the United Nations sustainable development goals.