The Visualization and Quantification of the Flow in the Pan During Induction Heating and Gas Heating

Abstract

In cooking that there are solid foods in soup, natural convection flow in a pan may affect food quality. This study shows the visualization and quantification of the flow in the pan using developed new tracer particle during the induction heating (IH) and the gas heating. Development of the tracer particle imitated the method of making an artificial salmon roe. The density of the tracer particle could be adjusted to be the same as water. The average diameter of the tracer particle was 2.5 mm when the tracer particle was made by the diameter of the tip apex was 1 mm. Water flow in the pan was able to be visualized by using the tracer particle. In addition, at the IH and the gas heating, the position and flow velocity of the tracer particle in three dimensions were able to be measured by taking a picture using two video cameras set above and inside the pan. When the amount of energy entering into the pan is the same during the both heating, the flow velocity at initial stage of the IH was faster than that of the gas heating.

Effects of Different Heating Methods on Positional Differences in Taste, Texture, Color, and Palatability of Simmered Food: Comparison of Sensor Responses and Sensory Evaluation Results

“…The surface temperature of the pan during heating over each cooker was visualized using a thermal imager (NEC San-ei Instruments, Ltd., TH9100WLN). (14) The results were in agreement with those reported by Kawakami et al; (15) the entire pan surface, including the bottom and side, was heated by the gas stove, whereas only part of the bottom of the pan over the coil was heated by the IH cooker. (14) On the basis of these observations, the heating methods using the gas and IH cookers are referred to as "pan surface heating" and "local heating", respectively.…”

Computational fluid dynamics analysis of the effects of total weight and food on the water temperature distribution and flow in a pot during cooking

“…Figure 7 shows histograms quantifying the flow velocity distribution in the pots. Regarding the magnitude of flow velocity, Kawakami et al (2010, 2013) measured the average velocity of tracer particles when 20 L of water was placed in a pot and heated by gas fire. They reported that the range of flow velocity after approximately 6 min was approximately 0.5–2 × 10 −2 m/s.…”

“…Elsaady et al (2023) simulated water temperature distribution using an industrial heating system and evaluated the effect of susceptor materials on the water temperature. In terms of large-scale cooking, Kawakami et al (2010Kawakami et al ( , 2013 measured the temperature, heat flux, and flow velocity in a pot filled with 20 L of water and heated by gas fire and an induction heater. They employed the measured heat flux at the wall of the pan as a boundary condition for the CFD analysis and reported that at high heating temperatures, the flow velocities under both heating types become similar.…”