Design and development of energy efficient continuous cooking system

Shinde, Yogesh; Gudekar, Ajitkumar S.; Chavan, Prakash V.; Pandit, Aniruddha B.; Joshi, Jyeshtharaj B.

doi:10.1016/j.jfoodeng.2015.07.042

Cited by 10 publications

(10 citation statements)

References 12 publications

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“…It took about 49 min to reach the maximum expansion at 121 • C, whereas 78.5 min was required at 100 • C. This observation was consistent with the results reported by Amogha et al [24], wherein the equilibrium length of rice grain was achieved in 60, 30, and 20 min, respectively, for pre-soaked rice, and 70, 40, and 35 min respectively for un-soaked rice when the temperature was 80, 90, and 97 • C. This could be explained by the fact that water diffusion occurs more readily at higher temperatures [25]. The binding of starch molecules and water induces the volume expansion of barley grains [26].…”

Section: Volume Change During Hygroscopic Swellingmentioning

confidence: 98%

Numerical Simulation of Water Absorption and Swelling in Dehulled Barley Grains during Canned Porridge Cooking

Wang

Guo

et al. 2018

Processes

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Understanding the hydration behavior of cereals during cooking is industrially important in order to optimize processing conditions. In this study, barley porridge was cooked in a sealed tin can at 100, 115, and 121 °C, respectively, and changes in water uptake and hygroscopic swelling in dehulled barley grains were measured during the cooking of canned porridge. In order to describe and better understand the hydration behaviors of barley grains during the cooking process, a three-dimensional (3D) numerical model was developed and validated. The proposed model was found to be adequate for representing the moisture absorption characteristics with a mean relative deviation modulus (P) ranging from 4.325% to 5.058%. The analysis of the 3D simulation of hygroscopic swelling was satisfactory for describing the expansion in the geometry of barley. Given that the model represented the experimental values adequately, it can be applied to the simulation and design of cooking processes of cereals grains, allowing for saving in both time and costs.

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Section: Volume Change During Hygroscopic Swellingmentioning

confidence: 98%

Numerical Simulation of Water Absorption and Swelling in Dehulled Barley Grains during Canned Porridge Cooking

Wang

Guo

et al. 2018

Processes

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“…In order to design any efficient cooking device, kinetics of cooking for particular food material must be studied. Shinde et al (2016 have designed the energy efficient batch and continuous cookers. Presented work utilizes simple method for determining kinetics of rice cooking, which can be easily extended to obtain kinetics of any other food material.activation energy, image analysis, kinetics, rice cooking, swelling particle model…”

mentioning

confidence: 99%

“…Joshi et al (2012Joshi et al ( a, 2012b and Singhal et al (2012) successfully used the cooking kinetics information for designing eco-cooker (batch cooking device). Further to this Shinde, Gudekar, Chavan, Pandit, and Joshi (2016) made use of cooking kinetics for designing continuous cooking devices, for cooking rice, lentils and vegetables. Both eco-cooker and continuous cooking device attained thermal efficiency of 70-72% and are way more energy efficient as compared to conventional cooking devices which gives only 10-25% thermal efficiency.…”

mentioning

confidence: 99%

Image analysis based validation and kinetic parameter estimation of rice cooking

Amogha

Shinde

Pandit

et al. 2017

J Food Process Engineering

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The thermal efficiency of currently employed cooking methods ranges between 10 and 25%. Cooking accounts for ∼40% of total energy consumed in developing world indicating toward huge scope for improvement. To develop the cooking methods of better efficiency, bringing down the energy consumption, it is necessary to understand the kinetics of cooking. As rice is a staple food for nearly 50% of the world's population, an attempt is made to scientifically explore the kinetics of rice cooking process. It is a well‐known fact that presoaking of the rice reduces the cooking time and thus reduces energy consumption, to support this numerically, different parametric measurements such as moisture absorption, change in dimensions (length and width) of rice grain while cooking, are utilized for estimating the cooking kinetics. In addition, the technique of image analysis was also used for easy and quick estimation of the extent of cooking. Experiments were performed with both un‐soaked and presoaked rice at three different temperatures (80, 90, and 97 °C) to evaluate the kinetics of rice cooking process. The activation energies for cooking of un‐soaked and presoaked rice were found to be ∼ 75 kJ/mol and ∼ 70 kJ/mol, respectively, which is in good agreement with the values reported in literature. Regime of operation for cooking of rice is found to be diffusion controlled based on swelling particle model. Practical applications Around 40 % of the total energy consumed in the developing world (population more than 496 billion) goes in cooking processes (Joshi et al., ). This huge energy consumption can be attributed to the inefficiencies related to cooking methods and/or devices. There is an urgent need to employ an energy efficient engineering solution for preparing hygienic, nutritious meals, which also has advantages of energy efficiency, ease of operation and efficient resource utilization. In order to design any efficient cooking device, kinetics of cooking for particular food material must be studied. Shinde et al. (), Joshi et al. () have designed the energy efficient batch and continuous cookers. Presented work utilizes simple method for determining kinetics of rice cooking, which can be easily extended to obtain kinetics of any other food material.

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“…Approximately 10%–14% of the world’s primary energy demand depends on biomass, which is the fourth essential energy source after coal, petroleum, and natural gas . Restaurants, hotels, schools, and hospitals use a large amount of energy for cooking . Despite growing access to electricity and gas fuel, consumption of solid biomass fuels continues to upsurge (particularly in the developing world) because of the ever-increasing cost of fossil fuels.…”

Section: Introductionmentioning

confidence: 99%

“…2 Restaurants, hotels, schools, and hospitals use a large amount of energy for cooking. 3 Despite growing access to electricity and gas fuel, consumption of solid biomass fuels continues to upsurge (particularly in the developing world) because of the ever-increasing cost of fossil fuels. According to a report of the International Energy Agency (IEA), around three billion people in the world still rely on solid biomass fuel for cooking purposes.…”

Section: Introductionmentioning

confidence: 99%

Computational Fluid Dynamics Study of Biomass Cook Stove—Part 1: Hydrodynamics and Homogeneous Combustion

Husain

Tiwari

Pandit

et al. 2019

Ind. Eng. Chem. Res.

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In this work, a computational fluid dynamics (CFD)-assisted optimization study has been carried out, implementing geometric design modifications in a biomass cook stove (BCS) to achieve uniform air–fuel distribution. The work has been divided into two parts. The first part deals with the numerical investigations of fluid phase hydrodynamics and air–fuel homogeneous phase combustion. Simulations have been performed for a wide range of air velocities to predict the roles of primary and secondary airflow in improving the spatial airflow uniformity inside the BCS. The homogeneous combustion simulations show linear dependence of power and temperature on the air velocity and air-to-fuel ratio. The results indicate that the most optimized power output and temperature values are achieved when the grate is placed at a height of 25 mm, and the orifice plate with 15 holes of 10 mm each is located at a height of 105 mm from the bottom of the cook stove.

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Design and development of energy efficient continuous cooking system

Cited by 10 publications

References 12 publications

Numerical Simulation of Water Absorption and Swelling in Dehulled Barley Grains during Canned Porridge Cooking

Numerical Simulation of Water Absorption and Swelling in Dehulled Barley Grains during Canned Porridge Cooking

Image analysis based validation and kinetic parameter estimation of rice cooking

Computational Fluid Dynamics Study of Biomass Cook Stove—Part 1: Hydrodynamics and Homogeneous Combustion

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