A novel framework for the simultaneous assessment and uptake of clean cooking technologies by food processing enterprises

IF 3.7 Q2 ENVIRONMENTAL SCIENCES
R.N. Ossei-Bremang , E. Akyereko Adjei , F. Kemausuor
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引用次数: 0

Abstract

Efforts to spread clean cooking technologies (CCT) have been impeded, and adoption rates in many emerging economies are estimated to be relatively low. Myriad factors are related to this issue, particularly among food processing small and medium-sized enterprises (SMFPEs) in Ghana. In this study, end users' requirements (C) are correlated with engineering characteristics (E) to increase the quality of CCT for rapid uptake by the SMFPEs using a hybrid Multi-Tier Framework and Quality Function Deployment approach. Both requirements were: E1 = Cooking exposure, E2 = Cook stove Efficiency, E3 = Convenience, E4 = Safety, E5 = Affordability, E6 = Fuel availability, CT = tripod stove, C1 = LPG, C2 = Electric stove, C3 = Gel stove, C4 = Biogas stove, C5 = Charcoal stove). According to the study's findings, the CCT's ability to handle the weight of their meals, reduce smoke emissions, sustain local kitchen ergonomics, and improved cooking time were the top design requirements from end-users. This means that stoves that meet their criteria would be easily adopted by them for use. Hence, manufacturers and investors may benefit from the findings of this novel study to provide result-based solutions where it matters.

食品加工企业同时评估和采用清洁烹饪技术的新框架
推广清洁烹饪技术的努力受到阻碍,许多新兴经济体的采用率估计相对较低。许多因素与这一问题有关,特别是在加纳的食品加工中小企业中。在本研究中,最终用户的需求(C)与工程特征(E)相关联,以提高CCT的质量,从而通过混合多层框架和质量功能部署方法快速被SMFPE吸收。这两个要求都是:E1=烹饪暴露,E2=烹饪炉效率,E3=方便,E4=安全,E5=可承受性,E6=燃料可用性,CT=三脚架炉,C1=液化石油气,C2=电炉,C3=凝胶炉,C4=沼气炉,C5=木炭炉)。根据研究结果,CCT处理餐食重量、减少烟雾排放、维持当地厨房人体工程学以及缩短烹饪时间的能力是最终用户的最高设计要求。这意味着,符合他们标准的炉灶将很容易被他们采用。因此,制造商和投资者可能会从这项新研究的发现中受益,在重要的地方提供基于结果的解决方案。
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
Cleaner and Responsible Consumption
Cleaner and Responsible Consumption Social Sciences-Social Sciences (miscellaneous)
CiteScore
4.70
自引率
0.00%
发文量
40
审稿时长
99 days
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