設(shè)計(jì)類外文翻譯--利用太陽(yáng)能灶烹飪

1、<p><b>　　中文3980字</b></p><p><b>　　畢業(yè)設(shè)計(jì)（論文）</b></p><p><b>　　——外文翻譯</b></p><p>　　題 目 戶 外 炊 具 設(shè) 計(jì) </p><p>　　專 業(yè) 工

2、 業(yè) 設(shè) 計(jì) </p><p><b>　　2012年</b></p><p>　　Cooking Meals With the Sun for Fuel </p><p><b>　　Preface：</b></p><p>　　Millions of people around th

3、e world cook their food over a smoky fire every day. It is often difficult to find wood for the fire. People who do not have wood must spend large amounts of money on cooking fuel. However, there is a much easier way to

4、cook food using energy from the sun. </p><p>　　Solar cookers, or ovens, have been used for centuries. A Swiss scientist made the first solar oven in seventeen sixty-seven. Today, people are using solar cooke

5、rs in many countries around the world. People use solar ovens to cook food and to heat drinking water to kill bacteria and other harmful organisms.</p><p>　　Keyword：solar history classification health and

6、 safety</p><p><b>　　Text</b></p><p>　　Chapter 1 History of solar cooking</p><p>　　An odd antecedent of the current solar cooking movement is the story of what Buti and

7、Perlin call "the burning mirror" . Greeks, Romans, and Chinese all explored the use of curved mirrors, which they found could concentrate the sun's rays in manner that would cause nearly any object to explo

8、de in flames. Interestingly, the use they perceived for this device was military - could they focus the burning mirror, as example, on an enemy warship? Burning mirrors were also used for less venal purposes,</p>

9、<p>　　The principle of the greenhouse, the so-called "solar heat trap", was further utilized in what is thought of as the very first attempt to use solar energy to cook. Many scientists of the era, and lay

10、persons as well, knew about the use of glass to trap heat, but Horace de Saussure, a French-Swiss scientist, wondered why that commonly understood phenomenon had not led to additional applied use. In 1767, he built a min

11、iature greenhouse with five glass boxes* one inside the other, set on a black tab</p><p>　　A French mathematician named Augustin Mouchot, working almost a century later, was eager to ensure that the learning

12、 of the past not be lost. He was more interested in practical application than in the number of interesting but not very useful solar devices which were appearing, using the newly discovered potential of the sun (whistle

13、s, water movers, talking statues, etc.). He began a search to use the sun's energy efficiently enough to boil water for steam engines, a venture that was not succes</p><p>　　Late in the 19th century, oth

14、er pioneers in the development of solar thermal (heat generating) technologies include Aubrey Eneas, an American who followed up on the work of Mouchot and formed the first solar power company, building a giant parabolic

15、 reflector in the southwest USA. Frank Shuman formed the Sun Power Company in Cairo to promote a solar driven water pumping system, and later a parabolic concentrator generating electricity. Other solar innovations have

16、followed: motors and engines, h</p><p>　　More recently, Amory Lovins, writing in a Forward to the Buti and Perlin book, reminds us that today ..." we speak of "producing" oil as if it were mad

17、e in a factory; but only God produces oil, and all we know is how to mine it and burn it up. Neglecting the interests of future generations who are not here to bid on this oil, we have been squandering in the last few de

18、cades a patrimony of hundreds of millions of years. We must turn back to the sun and seek elegant ways to live within the renewab</p><p>　　Chapter 2 Classification of solar stove</p><p>　　The f

19、irst is a box cooker： </p><p>　　It is designed with a special wall that shines or reflect s sunlight into the box. Heat gets trap ped under a piece of glass or plastic covering the top of the cooker. A box o

20、ven is effective for slow cooking of large amounts of food.</p><p>　　The second kind is a panel cooker： </p><p>　　It includes several flat walls, or panels, that directly reflect the sun's l

21、ight onto the food. The food is inside a separate container of plastic or glass that traps heat energy. People can build panel cookers quickly and with very few supplies. They do not cost much. In Kenya, for example, pan

22、el cookers are being manufactured for just two dollars. </p><p>　　The third kind of is a parabolic cooker：</p><p>　　It has rounded walls that aim sunlight directly into the bottom of the oven. F

23、ood cooks quickly in parabolic ovens. However, these cookers are hard to make. They must be re-aimed often to follow the sun. Parabolic cookers can also cause burns and eye injuries if they are not used correctly. </p

24、><p>　　You can make solar ovens from boxes or heavy paper. They will not catch fire . Paper burns at two hundred thirty-two degrees Celsius. A solar cooker never gets that hot. Solar ovens cook food at low temp

25、eratures over long periods of time. This permit s people to leave food to cook while they do other things. </p><p>　　Chapter 3 Health and safety </p><p>　　Solar cookers —when used properly — sa

26、fely and conveniently cook all types of food, including meats, grains, legumes, vegetables and fruits. As with any cooking method, however, care should be taken when solar cooking to maintain food safety, particularly wi

27、th meats, legumes and grains. </p><p>　　1、Cooking temperatures</p><p>　　Safety concerns when using solar cookers for cooking and water pasteurization are summarized in the sections below. Some a

28、re common sense based to protect the user, and others require careful temperature monitoring to keep the cooking food safe to eat. </p><p>　　Harmful food microbes, including bacteria and viruses, are killed

29、when heated to 65°C (150°F).This is called pasteurization. Simple solar cookers cook gently at temperatures just above these, so foods maintain moisture and nutrients, and rarely burn or overcook. Some solar co

30、okers can cook at temperatures much higher than this. With all cooking methods, certain bacteria produce heat-resistant spores that germinate after food has been cooked. Therefore, cooked food should be kept at temperatu

31、res </p><p>　　A: Frozen and uncooked food </p><p>　　它已被仔細(xì)地記錄關(guān)于太陽(yáng)能盒炊具，它是安全的放置在原料冷藏或冷凍食品，甚至雞肉或其他肉類，太陽(yáng)灶在上午的幾個(gè)小時(shí)之前，太陽(yáng)開(kāi)始做飯。 It has been carefully documented with regard to solar box cookers that i

32、t is safe to place raw refrigerated or frozen food, even chicken or other meat, in a solar cooker in the morning several hours before the sun begins to cook it. 冷藏食品放置在電磁爐保持足夠冷，直到太陽(yáng)開(kāi)始升溫的SBC。 Refrigerated food placed in a

33、 cooker remains sufficiently cold until the sun starts to heat the SBC. 一次完整的太陽(yáng)爐，加熱食物收益速度不夠快，所以有沒(méi)有食物中毒的危險(xiǎn)。 Once the full sun is on the ove</p><p>　　B: Keeping cooked food</p><p>　　There are thre

34、e main points at which caution is required: it is dangerous to keep cooked food more than three or four hours in an unheated or cooling solar cooker unless both the cooker and food have been cooled rather quickly to belo

35、w 10°C(50°F) in which case the cooker is serving as a cool box; it is dangerous to let cooked food remain overnight in a cooker unless it is likewise cooled; and it is dangerous for food to partially cook and t

36、hen remain warm in the cooker when temperatures are not </p><p>　　Food does not have to be visibly spoiled in order to be toxic and cause illness evidenced by nausea, vomiting and diarrhea. Even if food has

37、not been at the incubating temperatures of the danger zone for the full 3 to 4 hours, absolutely discard food that is bubbling, foaming, has a bad smell, is becoming discolored, or gives any other indication of spoilage.

38、 Discard it out of reach of animals and children and thoroughly wash the pot. Discard it without tasting it as even small amounts can make </p><p>　　If temperatures below 10°C(50°F) cannot be obtai

39、ned, it is still valuable to drop food temperatures as low as possible and as quickly as possible rather than allowing food to remain warm since bacteria grow more slowly at lower temperatures.</p><p>　　An a

40、lternative method of holding cooked food is to reliably maintain the temperature of the entire food mass above 53°C(125°F). This can be achieved by first heating the food to boiling, simmering for a few minutes

41、 to allow heat to penetrate to the center of each particle and for a pocket of steam to collect under the lid. Then proceed as for retained heat cooking. This provides the level of temperature needed throughout the food,

42、 whereas leaving a pot of food on a very small flame may allow foo</p><p>　　Where neither of these methods can be used, it is best to cook amounts of food that will be consumed in one meal relatively soon af

43、ter being cooked.</p><p>　　2、Eye safety</p><p>　　eye specialists have noted that individuals exposed to direct or highly-reflected sunlight for long periods of time, such as sailors and fisherma

44、n, have an increased risk of developing cataracts as a result of receiving excess amounts of UV radiation. Most users of solar cookers, especially panel and box-type cookers, spend relatively little time in the sun since

45、 food needs only be placed in the cooker and left, usually without any stirring, until finished. Also, the intensity of sunlight reflec</p><p>　　3、Important considerations when solar cooking</p><p

46、>　　Important considerations when solar cookingEdit。Solar cookers generally require direct sunlight to function properly. Shadows, clouds and inclement weather limit their effectiveness, unless the cooker has incorpora

47、ted some thermal mass to help hold the cooking temperature during brief cloudy periods. Solar cookers should be used on mostly sunny days, in locations where shadows are not a concern. </p><p>　　In most regi

48、ons of the world there are a few months when simple solar cookers have limited usefulness, due to low solar radiation intensity. In general, you can solar cook when the length of your shadow on the ground is shorter than

49、 your height. This is an indicator that the sun is high enough in the sky to cook. Some solar cookers with tall rear reflectors however, are efficient enough to be used year-round. </p><p>　　You can typicall

50、y solar cook two meals per day — a noontime meal and an evening meal. You typically cannot cook early in the morning or after sunset. The sun is most intense between 10:00 a.m. and 2:00 p.m., which is when breads and pas

51、tries should be baked if possible. And, of course, always wash your hands before and after handling food, and use clean utensils and pots.</p><p><b>　　利用太陽(yáng)能灶烹飪</b></p><p><b>　　

52、前言：</b></p><p>　　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來(lái)購(gòu)買燃料。然而，使用太陽(yáng)能來(lái)煮飯則簡(jiǎn)單的多。</p><p>　　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)

53、菌和其他有害生物。</p><p>　　關(guān)鍵詞：太陽(yáng)能 歷史背景 結(jié)構(gòu)方式 健康與安全</p><p><b>　　正文</b></p><p><b>　　太陽(yáng)能爐灶的歷史</b></p><p>　　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

54、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。</p><p>　　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)

55、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

56、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。</p><p>　　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

57、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。</p><p>　　在19世紀(jì)后期，另外一些發(fā)展太陽(yáng)能

58、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。</p><p&

59、gt;　　最近,Amory Lovins,寫了一個(gè)轉(zhuǎn)發(fā)給柏林的書,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)

60、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。</p><p><b>　　太陽(yáng)能爐灶的分類</b></p><p>　　1、箱型太陽(yáng)能烹煮器。</p><p>　　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

61、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。</p><p>　　2、一種嵌板式炊具。</p><p>　　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。</p>&l

62、t;p><b>　　3、拋鍋式炊具。</b></p><p>　　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。</p><p>　　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)?3

63、5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。</p><p>　　太陽(yáng)能炊具的健康與安全問(wèn)題</p><p>　　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。

64、</p><p><b>　　1、烹飪溫度問(wèn)題</b></p><p>　　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。</p><p>　　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

65、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)存放于溫度高于52°C（125°F）的地方。如果熟食存放于10°C至52°C這種溫度下一段時(shí)間，那么這些細(xì)菌就可以破壞食物，導(dǎo)致食物中毒。食品，保持在這一溫度范圍內(nèi)超過(guò)四小時(shí)后

66、，在食用前應(yīng)該再次加熱烹調(diào)溫度。（但是再次加熱也仍然存在一定的疾病風(fēng)險(xiǎn)。如果你不確定的話，還是把食物扔掉。）</p><p>　　A: 如何保存冷凍與未煮熟的食物</p><p>　　一定要小心的把需要冷藏與冷凍的食品存放在箱式太陽(yáng)灶里，因?yàn)閷?duì)于這些食物那是最安全的存放地方，甚至是雞肉或者其他肉類，在早上太陽(yáng)出來(lái)之前的幾個(gè)小時(shí)就用太陽(yáng)能灶開(kāi)始烹飪。冷藏食物放在爐子仍然足夠冷,直到太陽(yáng)開(kāi)始散

67、發(fā)熱量。一旦烤箱受到充足陽(yáng)光的照射，食物就會(huì)很快的加熱，沒(méi)有食物中毒的危險(xiǎn)。沒(méi)有煮過(guò)的谷物、豆類、生食物也可以提前放到箱式太陽(yáng)灶里。</p><p>　　B: 如何保存煮熟的食物</p><p>　　這里有三個(gè)需要謹(jǐn)慎注意的地方：（1）把煮過(guò)的食物保存在一個(gè)沒(méi)有加熱或者冷卻的太陽(yáng)能灶里面超過(guò)3或4小時(shí)是很危險(xiǎn)的，除非太陽(yáng)能灶或者食物能夠迅速的把溫度降到10°C(50°F

68、)一下。那么，太陽(yáng)能灶將是一個(gè)非常好儲(chǔ)物盒子。（2）除非太陽(yáng)能灶是同樣的冷卻，要不然把煮過(guò)的食物放在灶內(nèi)一個(gè)晚上是非常危險(xiǎn)的。（3）在一個(gè)沒(méi)有太陽(yáng)光、溫度不能持續(xù)供應(yīng)的天氣里，把煮熟一半的食物以此溫度放在烹飪盒里，一直到這一天的最后或者等烏云散去。這是非常危險(xiǎn)的。煮熟的或者煮熟一半的食物要不然就把溫度降到10°C(50°F)以下，要不然就用別的燃料來(lái)替代完成烹飪。如果食物被放到不合適的溫度里3至4小時(shí)，那么它應(yīng)該被丟

69、掉了。如果使用不正確的方式加熱食物，那么是不能消滅所有的病菌的。 </p><p>　　食物不需要明顯的變質(zhì)才會(huì)導(dǎo)致疾病。比如惡心，嘔吐和腹瀉。即使食物沒(méi)有一直被放在不合適的溫度里3至4小時(shí)，也應(yīng)該被丟掉，因?yàn)闀?huì)有異味，開(kāi)始變色，或者其他變質(zhì)的跡象。還要把它丟在動(dòng)物和兒童觸碰不到的地方，并徹底的清洗鍋灶。另外，丟棄的時(shí)候不要品嘗它，因?yàn)榧词挂稽c(diǎn)點(diǎn)可能就會(huì)使人身體不舒服。</p><p>　

70、　如果食物的溫度不能夠降到10°C(50°F)以下，我們要盡可能快的降低食物的溫度，而不是將它繼續(xù)保存在溫暖的環(huán)境里。因?yàn)榧?xì)菌在溫暖的環(huán)境內(nèi)生長(zhǎng)的更快。</p><p>　　還有另一種保存煮熟食物的方法，就是把煮熟的食物的溫度保持在 53°C(125°F)以上。這樣可以通過(guò)一次的加熱達(dá)到食物的沸騰，然后煮幾分鐘，讓熱量滲透到每一個(gè)粒子的中心，讓蒸汽在蓋子下得到足夠的收集。然

71、后這些被保留的熱量繼續(xù)進(jìn)行烹飪。它提供了整個(gè)食品所需要的溫度水平，然而，為鍋里的食物上留下一個(gè)非常小的火焰有可能使食物仍然處在一個(gè)危險(xiǎn)地帶的邊沿。</p><p>　　當(dāng)然這些方法都可以使用，但是最好的是烹飪合適的量，在煮熟后能夠很快在一餐中吃完的量。</p><p><b>　　2、眼睛安全問(wèn)題</b></p><p>　　眼科專家指出，如果

72、一個(gè)人直接暴露在陽(yáng)光或高反射的陽(yáng)光下很長(zhǎng)一段時(shí)間，例如海員和漁民，由于接收多余的紫外輻射而有可能增加發(fā)展成為白內(nèi)障的風(fēng)險(xiǎn)。大多數(shù)使用太陽(yáng)灶的用戶，都是特別小組或箱式炊具，他們會(huì)少花些時(shí)間在太陽(yáng)下，而食品只需要單獨(dú)放在鍋內(nèi)進(jìn)行烹煮，通常沒(méi)有任何攪拌，直到完成。此外，這些類型的炊具所反映的是有些陽(yáng)光的強(qiáng)度比陽(yáng)光直射少。某些彎曲濃縮型炊具（parabolics）是一個(gè)更值得關(guān)注的，因?yàn)樗鼈儽辉O(shè)計(jì)為可繁殖的太陽(yáng)輻射。鑒于達(dá)到更高的溫度，食品往往

73、需要攪拌，從而導(dǎo)致在爐灶旁花更多的時(shí)間。但無(wú)論如何，太陽(yáng)能灶可以很安全的享用。</p><p>　　3、使用太陽(yáng)能炊具另外一個(gè)重要因素</p><p>　　使用太陽(yáng)能炊具還有另一個(gè)重要的考慮因素，太陽(yáng)能炊具一般需要陽(yáng)光直射的才能正確的發(fā)揮其功能。當(dāng)陰天，有云和惡劣的天氣時(shí)會(huì)限制其效力，除非鍋已經(jīng)納入一些熱量去幫助烹飪的溫度度過(guò)短暫的惡劣天氣。太陽(yáng)灶應(yīng)大多時(shí)候應(yīng)使用在晴天，在陰天時(shí)將不考慮。

74、</p><p>　　在世界大部分地區(qū)有幾個(gè)月的時(shí)間，由于低太陽(yáng)輻射強(qiáng)度，太陽(yáng)灶的作用有限。一般來(lái)說(shuō)，你映在地上的影子比你的身高矮時(shí)，你就可以使用太陽(yáng)能灶了。這是一個(gè)指標(biāo)，是太陽(yáng)足夠高的時(shí)候你就可以烹飪了。一些太陽(yáng)灶設(shè)有高后反射器，可以有效的足夠用于整年。</p><p>　　你通常可以使用太陽(yáng)能爐灶每天做兩頓餐—午飯和晚餐。但不能在清晨或日落之后用它來(lái)做飯。太陽(yáng)是能量最大的時(shí)候是上午10