Odd question, I know, please don't bash me. Hopefully somebody can help me get a better understanding on this matter.
Pasta is usually cooked by dropping it in boiling water (either salting water to increase its boiling point and salt pasta or salting it later on, but I am not sure if there is any practical difference), keep it in boiling water that's still rolling boiling for some minutes and then draining it out.
Since when draining water you are throwing away water that's still around $90 \ ^\mathrm o$C or close to that, I thought it's not that efficient since that temperature might still allow cooking even if it might take a little bit longer.
Do you know if there are any papers on this subject, as I guess food industry might be interested in increasing efficiency?
Would there be any temperature/time equation I'd used to approximate cooking time and water temperature?
I guess that the components that make up pasta have a temperature range in which they change slightly and hence cook, which probably doesn't go as far down as $40 \ ^\mathrm o$C, however could $5$ minutes $\times$ $100 \ ^\mathrm o$C be equivalent to say $7.1$ minutes at $70 \ ^\mathrm o$C or an amount of time that fits the temperature dropping curve of a boiling pot of water from $90 \ ^\mathrm o$C to $60 \ ^\mathrm o$C?