Zorlu Oktay, Güneşdoğmuş Bedirhan, Sözer Sefa, Akaslan Selman, Göçen Batuhan, Dikmen İlker, Ünver Ümit
Yalova University, Engineering Faculty, Yalova, Turkey.
Korkmaz Kitchenware R&D Center Tepeören, İstanbul, Turkey.
NPJ Sci Food. 2025 May 9;9(1):71. doi: 10.1038/s41538-025-00405-y.
Energy efficiency in food preparation is a critical yet often overlooked aspect of sustainability. Despite tea being one of the most consumed beverages worldwide, research on the energy efficiency of its brewing process-particularly at the household level-remains limited. This study addresses this gap by investigating the energy cost, efficiency, and environmental footprint of Turkish-style tea brewing, a method characterized by its unique double teapot system and prolonged steeping process. Experimental tests were conducted on a standard kitchen stove using three burner sizes and varying flame modes. Energy efficiency, analyzed using the First Law of Thermodynamics, ranged from 31% to 70%, with specific energy consumption between 0.53 and 0.93 kJ/kg. Results reveal a trade-off between energy efficiency and brewing time, highlighting the need for optimized techniques to reduce energy waste. Given the massive global tea consumption, this study provides valuable insights for future research on sustainable and energy-efficient food preparation practices.
食品制备中的能源效率是可持续性的一个关键但常被忽视的方面。尽管茶是全球消费最多的饮品之一，但关于其冲泡过程的能源效率研究——尤其是在家庭层面——仍然有限。本研究通过调查土耳其式茶冲泡的能源成本、效率和环境足迹来填补这一空白，土耳其式茶冲泡方法以其独特的双茶壶系统和延长的浸泡过程为特点。在标准厨房炉灶上使用三种燃烧器尺寸和不同火焰模式进行了实验测试。使用热力学第一定律分析得出的能源效率在31%至70%之间，单位能耗在0.53至0.93千焦/千克之间。结果揭示了能源效率与冲泡时间之间的权衡，突出了采用优化技术减少能源浪费的必要性。鉴于全球茶叶消费量巨大，本研究为未来关于可持续和节能食品制备实践的研究提供了有价值的见解。
