| アイテムタイプ |
学術雑誌論文 / Journal Article(1) |
| 公開日 |
2014-01-07 |
| タイトル |
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タイトル |
調理時におけるライフサイクルCO2排出量の実践的定量 |
| 言語 |
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言語 |
jpn |
| キーワード |
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主題 |
CO2 emission, Dishes in Japanese households, Cooking, In-season, Ingredient |
| 資源タイプ |
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資源タイプ |
journal article |
| 著者 |
津田, 淑江
大家, 千恵子
瀬戸, 美江
久保倉, 寛子
稲葉, 敦
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| 著者(ヨミ) |
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姓名 |
ツダ, トシエ |
| 著者(ヨミ) |
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姓名 |
オオヤ, チエコ |
| 著者(ヨミ) |
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姓名 |
セト, ヨシエ |
| 著者(ヨミ) |
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姓名 |
クボクラ, ヒロコ |
| 著者(ヨミ) |
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姓名 |
イナバ, アツシ |
| 著者別名 |
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姓名 |
TSUDA, Toshie |
| 著者別名 |
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姓名 |
OHYA, Chieko |
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姓名 |
SETO, Yoshie |
| 著者別名 |
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姓名 |
KUBOKURA, Hiroko |
| 著者別名 |
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姓名 |
INABA, Atsushi |
| 抄録 |
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内容記述 |
The study examined the volume of Life Cycle CO2 emission from Japanese, Western and Chinese dishes that are daily consumed by the Japanese, especially it compared the volume of CO2 emission depending upon a different cooking process. The results of the analysis revealed as follows. 1. CO2 emission is greatly influenced by the purchase of in-season product and the use of food ingredients produced in nearby prefecture. 2. It is clear that the size of cooking pot, adjustment of cooking temperature, whether or not to use a pot cover while cooking could affect on the reduction of CO2 emission. It is necessary to devise suitable cooking process for CO2 emission reduction because CO2 emission could be increased depending on certain cooking process such as boiled or steamed. The volume of C02 discharged from cooking by one household is limited; however it becomes larger when taking the total number of Japanese households into account. (49,530,000 according to 2005 census) It is evident that every household should concern on CO2 emission from cooking since it could reduce the environmental burdens. |
| 書誌情報 |
日本LCA学会誌
巻 2,
号 3,
p. 288-297,
発行日 2006-07
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| 書誌レコードID |
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収録物識別子タイプ |
NCID |
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収録物識別子 |
AA12568247 |
| 著者版フラグ |
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出版タイプ |
VoR |
| その他のタイトル |
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その他のタイトル |
Practical Determination of Life cycle CO2 emission associated with domestic cooking in Japanese households |
| 出版者 |
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出版者 |
日本LCA学会 |
20080128-1.pdf (623.2 kB)
