Inverse modeling of pan heating in domestic cookers

Abstract

7The heating uniformity of the cooking vessels in domestic stoves depends on the type of heat source (induction, electric resistance, 8 gas burner…) and of the way in which the power is transferred to the pan. The evaluation of the stoves functionalities is currently 9 carried out by the manufacturers with costly experimental tests with real food, which are an important phase of the design process 10 for the improvement of their performance in the food elaboration. In order to help to design the cookers and avoid the expensive 11 tests, it is interesting to know how the heating power is distributed in each situation, so that the cookers can be adapted to obtain 12 a more uniform heating. The contribution of this work is an inverse thermal model for the three aforementioned technologies of 13 domestic cookers, which allows the calculation of the power distribution generated in the bottom of the pan from the 14 measurement of the surface temperature. The results show that the proposed inverse model is of interest in many practical 15 situations and can be used under diverse conditions. 16

A Combined Experimental-Numerical Investigation of the Thermal Efficiency of the Vessel in Domestic Induction Systems

“…Convective coefficients were optimised to reduce the mean absolute error (MAE) between the experimental and numerical temperatures. We obtained a convective coefficient of 8.0 W/m 2 K, similar to Sanz-Serrano et al [11], which obtained a convective coefficient of 9.5 W/m 2 K using the difference finite method. ) and emissivity coefficient ( ) for the five FE models, the two with the layer of air (Model I) and the three with the non-linear thermal conductance along the radius (Model II).…”

“…The inductor used in the experiments generates a power distribution resembling a ring, which is assumed to be rotationally symmetric; see Figure 1 in Cabeza-Gil et al [10]. The applied power turns into heat in a steel microlayer of 100 µm, which is placed at the bottom of the vessel, by means of the dissipation of the eddy current density induced [11]. The power density was controlled with a PI algorithm, whose input is a thermocouple, hereinafter referred to as T sensor , which was located at the centre of the cookware surface for all vessels [12].…”

“…The maximum and minimum levels of the conductivity and the specific heat were chosen based on the properties of aluminium and steel [18]. The parameters affecting three heat losses ( , h v , h g ) were chosen according to values reported in the literature [10,11].…”

Design of Saline Gel Coil for Inner Heating of Electrolyte Solution and Liquid Foods under Induced Electric Field

“…The heating principle of induction cooker is based on this mechanism [ 18 ], as shown in Figure 1 a. Although existing induction heating has been applied to the heating of foods, the heat transfer is still thermal conduction and convection of iron vessels [ 19 , 20 ]. It is not an inner heating process and thus there is no non-thermal effect on the foods.…”

Feasibility of Using CFD Analysis for Improving the Gas Hobs Performance In terms of Efficiency and Emissions

“…Accordingly, CFD is increasingly being used by many researchers and engineers, in academia and industry, for the combustion simulation [6], [7], [8] and [9]. Particularly, for the gas hobs, some researchers [10] and [11] have used the CFD analysis for investigating the relationship between the flame characteristics of the burner and the generated power. Despite all these studies, there hasn't been very much related studies focusing on utilizing CFD on design and development of the gas hobs or cookers.…”