设计类外文翻译-利用太阳能灶烹饪大学论文

中文3980字毕业设计（论文）——外文翻译题目户外炊具设计专业工业设计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.利用太阳能灶烹饪前言：全世界数百万人每天都使用浓烟滚滚的火来煮饭。要寻找木柴来生火也殊非易事。没有足够木材的人通常要花许多钱来购买燃料。然而，使用太阳能来煮饭则简单的多。太阳能炉灶已经使用了几个世纪之久。一位瑞士科学家早在1767年就发明了第一台太阳能炉灶。今天，全世界许多国家的人们使用太阳能炉灶。人们使用太阳能炉灶来烹饪食物，或烧水来消灭细菌和其他有害生物。关键词：太阳能历史背景结构方式健康与安全正文太阳能炉灶的历史当前太阳能烹饪运动有一个奇怪的前因故事，这个故事被称之为“燃烧的镜子”。希腊人、罗马人、和中国人都探讨了曲面镜的使用方式,他们发现可以利用聚集太阳光线的方式导致几乎任何对象爆炸起火。有趣的是,他们发现可以利用它作为军事设备——聚焦镜,例如,对敌人战舰?燃烧的镜子也可以用于某些贪婪的目的,例如照明火灾和火炬坛献祭的游行,但几乎没有其它应用被发现。不过现在，这个想法被用于聚光太阳灶，在世界的大部分地方都在被使用。根据温室效应的原理，这个所谓的“太阳能热板”，他的进一步利用是首次尝试使用太阳能做饭。很多科学家跟外行人都知道使用玻璃去收集热量，但贺拉斯·索绪尔，一个法国和瑞士科学家，想知道为什么，一个都被理解的现象却没有导致更多的应用去使用。1767年,他用5个玻璃盒子建立了一个微型玻璃温室，每一个盒子都在其他盒子里面，放在一个黑色的桌面上。把水果放在最里面的盒子里，被很好的煮熟了。于是，一项新的科学技术就这样产生了。索绪尔继续他的实验，使用其他不同的材料，增加保温层，在不同的高度烹饪等等。这些近250年前欧洲探索太阳能的科学家,被广泛的认为是今天太阳能烹饪运动的父亲。其他人跟着他的领导，包括英国人，约翰爵士赫歇尔,和美国的塞缪尔·皮尔庞特兰勒，后来的史密森学会的领导人。两人使用热箱进行了实验，先行者，今天的锅的先行者，可能仍然是最常见的设计使用。法国数学家奥古斯丁，工作近一个世纪后，急于确保过去学习的知识不会忘掉。他更感兴趣的是实际应用在一些有趣但不是非常有用的太阳能设备，他使用新发现的太阳的潜力。他开始搜索使用太阳的能量能有效的烧水,为蒸汽引擎,但是这次投机并不成功。他的第二个项目比较成功;他结合燃烧镜集热的想法,创建一个高效的太阳能烤箱，它来自于一个绝缘体盒子,当进一步通过添加反射镜的修改,它居然成为一个太阳能。最终，他建立一个有效的蒸汽发动机，但它太大了，所以不可行。于是他退后一步，开始挑战烹饪，并开发了多项太阳能烤箱，水泵，甚至电力。在19世纪后期，另外一些发展太阳能技术的先驱者包括一个美国人，奥布里埃内亚斯在内，形成了第一个太阳能电力公司，在美国西南部建立一个巨大的抛物面反射镜。弗兰克·舒曼在开罗建立了太阳电力公司，以促进太阳能驱动水泵系统，后来通过抛物面聚光发电。其他太阳能的革新已经慢慢跟随，电动机和发动机，热水器，太阳能光伏照明，甚至在火葬场。但是，纵观历史，就像在希腊和罗马的故事中，进步一再被打断都是处于对燃料的实用性或者替代燃料成本问题的目的。最近,AmoryLovins,写了一个转发给柏林的书,提醒我们,今天…“我们说的石油，好象是生产于一个工厂,但只有上帝生产石油,我们所知道的只是如何开采,并如何使它燃烧。忽视了对那些并没有在这里竞争石油的后代人的利益，我们已经在过去几十年里浪费了一个数亿年的遗产。我们应该回过身去向太阳寻求一种优雅的生活方式，因为它可以赋予我们可再生能源。他还建议，无数早期有经验的燃料资源知识都被遗忘了，我们被迫要重新去发现早期太阳能的一些实践知识。哀叹道，我们不得不重新认识和改造那些我们本该继续的各种实践。这个短文的希望以一些微不足道的方式,来防止这种情况再次发生。太阳能炉灶的分类1、箱型太阳能烹煮器。这种烹煮器有一面特制的墙壁，可以发光或将阳光反射到盒子内。热量储存在烹煮器顶部一个玻璃或塑料的盖子上。这种箱型太阳能烹煮器对于大量食物的慢火烹煮是非常有效的。2、一种嵌板式炊具。它由几面平坦的墙壁或嵌板组成，这些墙壁或嵌板直接将阳光反射到食物的上面。食物防止在由一个独立的塑料或玻璃容器内。这个容器可以锁定热量。人们可以使用非常有限的材料快速组装嵌板式炊具，成本非常低廉。例如在肯尼亚，嵌板式炊具的生产成本仅需2美元。3、抛锅式炊具。抛锅四周的太阳能墙壁将阳光聚集得到一个点上直接反射到锅的底部，锅里的食物很快就会被煮熟。然而，抛锅的制造比较难，它们必须随时重新定位，跟随太阳才能得到阳光的热量。如果使用不当，抛锅也很容易引起烫伤及眼睛灼伤。你可以使用盒子或者硬纸壳来制作太阳能炉灶。这些纸壳不会着火。纸在235摄氏度才会燃烧。太阳能炉灶永远不会达到那么高的温度。太阳能炉灶在低温下长时间来蒸煮食物，这使人们可以放心的让食物慢慢烹煮，自己去做其他的事情。太阳能炊具的健康与安全问题太阳能炊具—当我们正确使用时，它可以安全、方便的烹饪所有类型的食品。包括肉类，谷物，豆类，蔬菜和水果。另外，我们还应该注意到，太阳能烹饪能够维护食品安全，特别是肉类，豆类和谷物。1、烹饪温度问题当我们使用太阳能炊具做饭和煮水时，应该考虑它的安全问题。需要一些常识作为基础来保护用户，另外需要小心监测温度，以保持烹调食物可安全食用。一些有害的食品微生物,包括细菌和病毒,是被加热到65°C(150°F)就会被杀死的。这就是所谓的巴氏灭菌法。简单的太阳能炊具在烹饪时都可以达到这样的温度，使食物保持水分及养分，而且很少烧焦或煮过头。大部分太阳能炊具烹调温度都可以比这高得多。对于所有的烹饪方法来说，在食物煮熟之后某些细菌会产生耐热孢子。因此，熟食品应存放于温度