Dear Lanny The question of heat absorption by food was dealt with pretty comprehensively by the Eindhoven Stoves Group in the early 80's and I found the material on line (which means it was easy to find).
There are two considerations: the heat value you are looking for, and the heat that is literally absorbed (disappeared) by the chemical changes that take place when cooking (which is an endothermic process). The heat numbers involved vary a lot between foods. If you can't find it in a reasonable time ask Peter Verhaart who is a list member even if he is quiet. He wrote a lot of it. Regards Crispin >From BB9900 -----Original Message----- From: "Lanny Henson" <[email protected]> Sender: "Stoves" <[email protected]> Date: Mon, 12 Aug 2013 09:53:06 To: Discussion of biomass cooking stoves<[email protected]> Reply-To: Discussion of biomass cooking stoves <[email protected]> Subject: [Stoves] Specific heat capacity/ Stove preformance data _______________________________________________ Stoves mailing list to Send a Message to the list, use the email address [email protected] to UNSUBSCRIBE or Change your List Settings use the web page http://lists.bioenergylists.org/mailman/listinfo/stoves_lists.bioenergylists.org for more Biomass Cooking Stoves, News and Information see our web site: http://stoves.bioenergylists.org/ _______________________________________________ Stoves mailing list to Send a Message to the list, use the email address [email protected] to UNSUBSCRIBE or Change your List Settings use the web page http://lists.bioenergylists.org/mailman/listinfo/stoves_lists.bioenergylists.org for more Biomass Cooking Stoves, News and Information see our web site: http://stoves.bioenergylists.org/
