設(shè)計(jì)類外文翻譯-利用太陽(yáng)能灶烹飪大學(xué)論文

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(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(lái)煮飯。要尋找木柴來(lái)生火也殊非易事。沒(méi)有足夠木材的人通常要花許多錢(qián)來(lái)購(gòu)買(mǎi)燃料。然而，使用太陽(yáng)能來(lái)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(lái)烹飪食物，或燒水來(lái)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(méi)有其它應(yīng)用被發(fā)現(xiàn)。不過(guò)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(méi)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(lái)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(jiàn)的設(shè)計(jì)使用。法國(guó)數(shù)學(xué)家?jiàn)W古斯丁，工作近一個(gè)世紀(jì)后，急于確保過(guò)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(kāi)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(lái)自于一個(gè)絕緣體盒子,當(dāng)進(jìn)一步通過(guò)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(kāi)始挑戰(zhàn)烹飪，并開(kāi)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(kāi)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(lái)通過(guò)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(wèn)題的目的。最近,AmoryLovins,寫(xiě)了一個(gè)轉(zhuǎn)發(fā)給柏林的書(shū),提醒我們,今天…“我們說(shuō)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(kāi)采,并如何使它燃燒。忽視了對(duì)那些并沒(méi)有在這里競(jìng)爭(zhēng)石油的后代人的利益，我們已經(jīng)在過(guò)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(guò)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(lái)防止這種情況再次發(fā)生。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(lái)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(lái)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(yáng)能炊具的健康與安全問(wèn)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(wèn)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(wèn)題。需要一些常識(shí)作為基礎(chǔ)來(lái)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(guò)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(lái)說(shuō)，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