ISO/TR 21276:2018 清潔な調理用ストーブと清潔な調理ソリューション—用語, 語彙 | ページ 6

3.1.1

バッチ式調理用コンロ

運転中に燃料が頻繁に装填されない調理用 コンロ（3.1.7） 。

3.1.2

ビルトインコンロ

調理用コンロ (3.1.7) 組み立ておよび/または製造の大部分が、使用される場所で行われる

3.1.3

候補コンロ

調理用コンロ (3.1.7) が 対象コミュニティ (3.6.16) によって検討されている

3.1.4

きれいなコンロ

定義された燃料が供給されたときに排出量を許容レベルまで低減する調理用 コンロ (3.1.7) 。

注記1:排出量の許容レベルの決定は、プログラム上の目標に依存し、健康と 環境への影響 (3.6.7) および利用可能な最良の技術の考慮が含まれます。

3.1.5

連続調理用コンロ

運転中に燃料が絶えずまたは頻繁に供給される調理用 コンロ（3.1.7）

3.1.6

調理容器

食品または水を加熱して準備する鍋または容器

3.1.7

コンロ

主に食品の調理に使用されるが、空間加熱、給湯、またはその他の目的にも使用できる器具

3.1.8

グリドル調理用コンロ

コマールコンロ

プランチャ調理用コンロ

加熱された表面、通常は金属またはセラミックプレートに食品を直接置くことによって調理の大部分が行われる調理用コンロ （3.1.7） 。

注記1:グリドル調理用コンロには、「plancha cookstove」、「comal cookstove」、「mittad」などの地域名があります。

3.1.9

改良されたコンロ

地理的地域または ターゲット コミュニティ (3.6.16) 向けに提案された 調理用コンロ (3.1.7 )これは、 排出係数 (3.3.9) 、 エネルギー を含むことができる主要な基準に関して ベースライン (3.3.1) を上回ることが示されています。 効率（3.3.11） 、 耐久性（3.3.8） および/または 安全性（3.3.22）

3.1.10

ポットスカート

調理容器（3.1.6）への熱伝達を高める目的で 調理容器（3.1.6） を取り囲む装置。

注記 1:鍋スカートは、調理用コンロのデザインの一部、鍋のデザインの一部、または付属品とすることができます。

3.1.11

保温調理器

調理用コンロ （3.1.7） で事前に加熱した 調理容器（3.1.6） を 1 つ以上収納できる断熱容器。

3.1.12

伝統的な調理用コンロ

地域に古くから存在し、代々確立されてきた調理用 コンロ（3.1.7） または三石直火の種類

3.1.13

水加熱コンロ

暖房その他の目的で熱を水に移すように設計された調理用 コンロ（3.1.7） 。

3.2.1

as fired

condition of a fuel immediately before testing in a cookstove (3.1.7)

3.2.2

as received

condition of a fuel as it is received for testing in a cookstove (3.1.7)

3.2.3

ash

residue remaining after combustion of a fuel under specified analytical conditions, typically expressed as a percentage of the mass of dry matter in fuel

3.2.4

ash solids

portion of the remaining solids (3.2.23) that has negligible recoverable heating value (3.2.16)

3.2.5

biofuel

material of biological origin used as fuel, including, but not limited to, wood, agricultural residues, dung, biogas and processed lignocelluloses

3.2.6

burn sequence

combustion of fuel in a cookstove (3.1.7) from ignition (3.2.18) to an end point defined in a specific protocol

3.2.7

char

carbonaceous residue resulting from pyrolysis or incomplete combustion

Note 1 to entry: The composition of residual fuel (3.2.24) is largely char, see Clause 4.

3.2.8

combustible mass

portion of the fuel consisting of fixed carbon and volatile components, excluding ash (3.2.3) and moisture, which can potentially be combusted

3.2.9

conventional fuel

fuel or fuels regularly employed by the target community (3.6.16)

3.2.10

dry fuel

fuel from which all moisture has been removed by heating to 3 °C above the local boiling point

3.2.11

dry basis

basis for calculation of sample quality characteristics, in which the mass of the sample without water content is used

Note 1 to entry: The dry basis is expressed in per cent.

3.2.12

exhaust

gases and suspended particulate matter (3.4.7) resulting from the combustion process

3.2.13

fly ash

ash (3.2.3) that is entrained in the exhaust (3.2.12)

3.2.14

fossil fuel

carbonaceous material derived from geological deposits, including coal, peat, natural gas and liquid fuels

3.2.15

fugitive emissions

emissions that come from a cookstove into the cooking environment as opposed to those removed from the cookstove via a chimney

3.2.16

heating value

calorific value

energy per unit mass released in the complete combustion of a sample of fuel, MJ.kg^-1

Note 1 to entry: When determining heating value, the state of the fuel, as defined by the as fired (3.2.1) , as received (3.2.2) or dry fuel (3.2.10) conditions shall be recorded, and the heating value shall be stated as either higher heating value (3.2.17) or lower heating value (3.2.20) .

3.2.17

higher heating value

measured value of the energy of combustion of a fuel burned in oxygen in a bomb calorimeter under such conditions that all the water of the reaction products is in the form of liquid water at 15 °C, MJ.kg^-1

3.2.18

ignition

start of a period of combustion

3.2.19

kindling

readily ignitable material used for starting a fire

3.2.20

lower heating value

calculated value of the energy of combustion of a fuel burned in oxygen in a combustion bomb under such conditions that all the water of the reaction products remain as water vapour at 150 °C, MJ·kg^-1

Note 1 to entry: The heating value (3.2.16) at constant pressure is generally used.

3.2.21

raw fuel

mass of the unburned fuel supplied to a cookstove (3.1.7) during the course of the burn sequence (3.2.6)

Note 1 to entry: Raw fuel is expressed in kilograms.

3.2.22

recovered fuel

material that has a usable energy content that remains after a burn sequence (3.2.6) is completed

3.2.23

remaining solids

solids, excluding fly ash (3.2.13) , remaining at the completion of a burn sequence (3.2.6)

Note 1 to entry: Remaining solids are a mixture of ash solids (3.2.4) and recovered fuel (3.2.22) , see Clause 4.

3.2.24

residual fuel

portion of the recovered fuel (3.2.22) that is not reused fuel (3.2.25)

3.2.25

reused fuel

material separated from the recovered fuel (3.2.22) that has properties such that it can be employed in a subsequent burn sequence (3.2.6) in the same cookstove (3.1.7)

Note 1 to entry: Reused fuel comprises primarily partially burned fuel and can include some char (3.2.7) , see Clause 4.

3.2.26

reused fuel in

reused fuel (3.2.25) from a prior burn sequence (3.2.6) that is added to the raw fuel (3.2.21) to make up the total fuel (3.2.27)

3.2.27

total fuel

sum of the masses of the raw fuel (3.2.21) and the reused fuel in (3.2.26)

3.2.28

wet basis

basis for describing the composition of a fuel sample as the ratio of the mass of a component to the mass of the fuel in its as received (3.2.2) or as fired (3.2.1) state

Note 1 to entry: The wet basis is expressed in per cent.

3.3.1

baseline

status of a market, community or cooking system (3.5.4) prior to intervention, determined by measurements and metadata

3.3.2

burn rate

rate at which test fuel is consumed in a cookstove (3.1.7)

Note 1 to entry: The burn rate is expressed in kg [ dry basis (3.2.11) ] per hour.

3.3.3

char energy productivity

ratio of the energy of usable char (3.2.7) produced to the fuel energy in (3.3.14)

Note 1 to entry: When determining char energy productivity, the protocol should clearly specify the methodology for determining the usable char.

3.3.4

char mass productivity

ratio of the mass of usable char (3.2.7) produced to the mass of dry raw fuel (3.2.21)

Note 1 to entry: When determining char mass productivity, the protocol should clearly specify the methodology for determining the usable char.

3.3.5

cooking efficiency

energy efficiency (3.3.11) for cookstoves (3.1.7) used only for cooking

Note 1 to entry: Energy efficiency for space heating (3.5.12) can differ from cooking efficiency for cookstoves.

3.3.6

cooking power

rate of energy delivered to the contents of a cooking vessel (3.1.6) over any chosen period during the course of a cooking sequence (3.5.3) or other task

Note 1 to entry: The cooking power is expressed in kilowatts.

3.3.7

cooking time

elapsed time from the time when the food is placed on the cookstove (3.1.7) to the time when the food is removed from the cookstove

Note 1 to entry: If multiple cookstoves are used, the cooking time shall be taken from the first placement to the final removal.

Note 2 to entry: The cooking time is expressed in seconds.

3.3.8

durability

ability of a cookstove (3.1.7) to continue to be operated for an extended period safely (see 3.3.21) and with minimal loss of performance under conditions typical of those found in the target community (3.6.16)

3.3.9

emission factor

ratio of the mass of a pollutant emitted to a defined measure that quantifies the activity emitting the pollutant

Note 1 to entry: Examples of these defined measures are the useful energy delivered (3.3.26) , the mass of the dry raw fuel (3.2.21) or the fuel energy in (3.3.14) .

3.3.10

emission rate

mass of an air pollutant emitted per unit time

Note 1 to entry: The emission rate is expressed in grams per second.

3.3.11

energy efficiency

ratio of the useful energy delivered (3.3.26) to the fuel energy in (3.3.14)

Note 1 to entry: This metric is not appropriate by itself for calculating fuel savings when a cookstove (3.1.7) produces char (3.2.7) that is conserved for use as fuel.

Note 2 to entry: When determining energy efficiency, the use of either lower heating value (3.2.20) or higher heating value (3.2.17) shall be recorded and should be specified by the protocol. It is essential to record this selection because it affects the calculation of efficiency.

Note 3 to entry: The firepower (3.3.13) at which the efficiency is determined should be clearly specified.

3.3.12

exergy efficiency

ratio of the useful energy delivered (3.3.26) to the fuel energy used (3.3.15)

3.3.13

firepower

rate of energy release from the combustion of the fuel over a specified period in the burn sequence (3.2.6)

Note 1 to entry: When determining firepower, protocol should identify calculations performed, either with the assumption of complete combustion or with formulae accounting for incomplete combustion.

Note 2 to entry: Firepower is expressed in kilowatts.

3.3.14

fuel energy in

product of the heating value (3.2.16) of the raw fuel (3.2.21) and the mass of the raw fuel as fired (3.2.1)

Note 1 to entry: When calculating fuel energy in, heating value shall be defined as either lower heating value (3.2.20) or higher heating value (3.2.17) .

Note 2 to entry: Means for including the kindling (3.2.19) in the fuel energy in should be specified by protocol.

Note 3 to entry: Fuel energy in is expressed in kilojoules.

3.3.15

fuel energy used

fuel energy in (3.3.14) less the product of the heating value (3.2.16) of the residual fuel (3.2.24) and its mass

Note 1 to entry: Fuel energy used is expressed in kilojoules.

3.3.16

heat flux

density of heat flow

useful energy delivered (3.3.26) divided by a specified area of the cooking vessel (3.1.6) and by the time during which it is delivered

Note 1 to entry: Heat flux is expressed in kilowatts per square metre.

3.3.17

lost heat

fuel energy in (3.3.14) less the sum of the useful energy delivered (3.3.26) and the residual fuel energy (3.3.20)

Note 1 to entry: Lost heat is expressed in kilojoules.

3.3.18

maximum cooking power

highest cooking power (3.3.6) for which a cookstove (3.1.7) is designed or can be operated safely

Note 1 to entry: The maximum cooking power is expressed in kilowatts.

3.3.19

minimum cooking power

lowest cooking power (3.3.6) for which a cookstove (3.1.7) is designed

Note 1 to entry: The minimum cooking power is expressed in kilojoules.

3.3.20

residual fuel energy

product of the heating value (3.2.16) of the residual fuel (3.2.24) and its mass

Note 1 to entry: When determining residual fuel energy, the heating value shall be defined as either lower heating value (3.2.20) or higher heating value (3.2.17) , consistent with the heating value as defined in fuel energy in (3.3.14) .

Note 2 to entry: The residual fuel energy is expressed in kilojoules.

3.3.21

safe

having the capacity to be used at an acceptable level of risk of harm

3.3.22

safety

ability of a cookstove (3.1.7) to be operated at an acceptable level of risk of harm

3.3.23

simmering

condition achieved during some cooking sequences (3.5.3) when the energy input to the cooking vessel (3.1.6) closely balances the heat loss from the cooking vessel and its contents in order to maintain the contents at a temperature near the local boiling point

3.3.24

time use

time, including perceived and actual, spent on a defined task, such as fuel collection and preparation, food preparation and cooking, or cleaning and maintenance, including among household members

Note 1 to entry: to entry. Time use is expressed in units of s.

3.3.25

turn down ratio

ratio of the maximum cooking power (3.3.18) to the minimum cooking power (3.3.19)

3.3.26

useful energy delivered

energy that provides the services desired by the cookstove (3.1.7) user, especially for heating the contents of a cooking vessel (3.1.6)

Note 1 to entry: When cookstoves are used for both cooking and space heating (3.5.12) , the useful energy delivered can include heat delivered to a living space.

Note 2 to entry: The determination of the useful energy delivered depends on the cooking practice and the purpose of the relevant performance metric. Depending on these factors, the useful energy delivered may include all or a fraction of the energy transferred to the cooking vessel.

Note 3 to entry: Energy transferred to the contents of a cooking vessel includes the energy that raises the temperature of the contents and the latent heat of evaporation of water from the vessel.

Note 4 to entry: The useful energy delivered is expressed in kilojoules.

3.4.1

black carbon

particulate carbonaceous material less than 2,5 μm in diameter, containing mostly carbon by mass and measured by its high absorption of visible light

3.4.2

carbon monoxide

toxic gas formed during the incomplete combustion of carbonaceous material

3.4.3

elemental carbon

particulate carbonaceous material emitted during combustion that demonstrates a refractory nature according to a defined thermal-optical protocol

3.4.4

exposure

contact of an organism with a chemical, physical or biological agent at levels above those normally found in the organism’s environment

3.4.5

household air pollution

presence of trace substances in the atmosphere of living spaces that are not a part of the normal composition of clean air

3.4.6

organic carbon

carbonaceous material emitted during combustion in which the carbon is chemically bonded to hydrogen and possibly also to oxygen, nitrogen, sulphur or other elements

3.4.7

particulate matter

solids and liquids of a sufficiently small size to be suspended in air

3.4.8

PM_2,5

fine particulate matter (3.4.7) such that the aerodynamic equivalent diameter of the particles is less than or equal to 2,5 μm

3.4.9

PM₁₀

particulate matter (3.4.7) such that the aerodynamic equivalent diameter of the particles is less than or equal to 10 µm

3.5.1

calibration

comparison and adjustment to a standard of known accuracy

3.5.2

composite test sequence

test sequence that covers a range of behaviours

3.5.3

cooking sequence

operation of a cookstove (3.1.7) that uses the heat released during a burn sequence (3.2.6) for the preparation of food or the heating of water, with a recorded or prescribed series of power level settings, durations and cooking vessel (3.1.6) utilisations

Note 1 to entry: The cooking sequence commences with the placement of the first cooking vessel on the cookstove and ends when the last vessel is removed. The entire cooking sequence is normally embedded within a burn sequence, though in special cases retained heat cookers (3.1.11) might continue cooking after the fire has been extinguished or while additional cooking tasks are undertaken.

3.5.4

cooking system

combination of cookstove (3.1.7) , fuel, cooking equipment, cooking environment (including ventilation) and cooking practice

3.5.5

dilution system

apparatus that mixes a sample stream with air, nitrogen or other gases of known composition in a controllable ratio

3.5.6

dilution tunnel

device in which ambient or cleaned air is mixed with an emission stream at a controlled and measured volumetric flow rate

3.5.7

field testing

observation or measurement of any part or parts of a cooking system (3.5.4) conducted under various actual use conditions, instead of under controlled conditions in a laboratory

3.5.8

gravimetric method

quantification of a sample of particulate matter (3.4.7) through the direct measurement of mass

3.5.9

laboratory testing

measurement of product performance quantified under controlled and documented conditions, where performance can be replicated by duplicating those conditions

3.5.10

pot swapping

testing method whereby water is heated in a series of cooking vessels (3.1.6) that are replaced successively as the contents reach a specified temperature

3.5.11

procedure

systematic method specified for accomplishing certain tasks related to the testing or assessment of cookstoves (3.1.7)

3.5.12

space heating

delivery of useful heat from a heat source into a surrounding or adjacent living space

3.5.13

stove stacking

practice of a household using more than one cookstove (3.1.7)

3.5.14

water heating test

test of a cookstove (3.1.7) or water heating cookstove (3.1.13) that uses one or more cooking vessels (3.1.6) or heat exchangers containing water that are heated to a specified temperature less than the local boiling point during a defined set of burn sequences (3.2.6)

3.6.1

adoption

condition in which a user employs an improved cookstove (3.1.9) regularly and maintains it

Note 1 to entry: Use of the term “adoption” should be accompanied by protocols defining the duration over which the improved cookstove should be employed and maintained to achieve adoption.

3.6.2

agency

ability to define one’s goals and act upon them

3.6.3

economic impact

net change, either positive or negative, in an economic activity, including industrial output, value added, wealth, personal income, jobs and resources

3.6.4

employment

occupation for which people are paid either in cash or in kind

3.6.5

empowerment

process of the expansion of people’s ability to make strategic life choices in a context where this ability was previously denied to them

3.6.6

entrepreneur

one who seeks to generate value through the creation or expansion of economic activity, by identifying and exploiting new products, processes or markets

3.6.7

environmental impact

positive, neutral or negative effect on the social or material environment in a given area resulting from a change

3.6.8

food security

condition when all people, at all times, have physical and economic access to sufficient, safe (3.3.21) and nutritious food that meets their dietary needs and food preferences

3.6.9

gender

culturally and socially constructed roles and responsibilities of different sexes that exist in families, societies and cultures, and the power relations that exist between different sexes

3.6.10

gender impact

results that differ according to the sex of the participant/recipient or that affect gender (3.6.9) relationships and perceptions

3.6.11

livelihood

capabilities, assets, income and activities required to obtain the necessities of life

3.6.12

quality of life

individuals’ objective and perceived position in life in the context of the culture and value systems in which they live and in relation to their goals, expectations, standards and concerns, and the sum of the above as expressed in their community

3.6.13

social impact

positive and negative consequences of any actions to improve cooking that can alter or affect the ways in which people live

3.6.14

stakeholders

those involved in the development of clean cookstoves (3.1.4)

3.6.15

sustained adoption

state in which there has been adoption (3.6.1) for an extended period of time

3.6.16

target community

social group that regularly employs cookstoves (3.1.7) and has expressed a willingness to consider the introduction of improved cookstoves (3.1.9)

3.6.17

well-being

individual’s sense of his or her quality of life (3.6.12)