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Remodelling operational parameters on the performance of a modified domestic pressure cooker
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Transitioning to clean cooking fuels is not only part of achieving SDG7 but also makes a significant contribution to mitigating climate change by reducing carbon emissions. Research projects and pilots across a number of countries in Africa and South Asia have been exploring the suitability and energy performance of different cooking appliances and fuels. The paper presents the first statistical analysis across these multiple datasets to determine the range of energy required to cook dishes using different technologies and fuels. The paper draws out distinctions between African and Asian dishes, notably the impact of energy-intensive dishes prepared mostly in Africa. The paper demonstrates that the standard efficiency-based approaches to comparing the performance of stoves are not appropriate to modern electric cooking devices, so a novel alternative approach based on specific energy consumption and termed energy ratios is developed. Charcoal stoves are shown to use 15 times as much energy as electric pressure cookers (EPCs) to cook African dishes, and a detailed review of how the EPC works explains why this should be. Energy ratios provide a basis for estimating carbon emission reductions associated with transitioning to modern cooking fuels and also for estimating household cooking costs. Fuel and electricity prices from studies show that the cost of cooking with an EPC can be only 20% of the cost of cooking with charcoal, which highlights the potential for modern, energy-efficient electric cooking devices to defy the conventional wisdom of the energy ladder.
In this paper, we propose innovative autonomous solar cookers (hot plates and box ovens) supplied by batteries. The electrical energy is produced by photovoltaic panels (PV) and stored in a battery (24 V, 520 Ah). Hence, the cookers are powered through a Direct Current /Direct Current (DC/DC) boost converter (400 W) composed of three identical cells in parallel. The power switches are controlled by a digital circuit that generates three Pulse Width Modulation (PWM) signals at 20 kHz with an adjustable duty cycle α. The experimental results show that, for electrical power of 375 W and a duty cycle α = 0.7, the average inductor current of each cell is equal to 3.8 A. Moreover, the DC voltages and currents at the input/output terminals of the converter are worth 24 V / 11.5 A, and 75 V / and 5 A, respectively. Under these conditions, the efficiency of the power supply system used in the cookers is of the order of 90 % and the temperature of their thermal resistors reaches 700°C. All the electrical quantities are in accordance with the results obtained through simulation using the Orcad Pspice environment. These innovative cookers including hot plates and box ovens are tested experimentally in different cases: heating one liter of water, cooking food (1 kg of fries), and baking bread. The obtained heating times are about 25 minutes, 20 minutes, and 30 minutes, respectively. Moreover, according to which cooking case, the “consumed” battery capacity is worth 4.2 % - 5.52 % of the capacity of the fully charged battery. All these results show, on the one hand, the proper operation of the three-cell DC/DC boost converter powered by batteries, and, on the other hand, the feasibility of heating water and cooking food using the autonomous solar cookers proposed in this work.
Many households in sub-Saharan Africa (SSA) depend on wood-fuel and biomass for cooking, with associated health and negative environmental impacts. Indoor air pollution from these traditional cooking technologies and practices lead to a number of deaths each year. Clean and smokeless cooking technologies are necessary to minimize respiratory related infections associated with traditional cooking technologies. In addition, modern energy cooking services (MECS), which have lower levelized lifecycle cost have a part to play for post COVID recovery and growth in the sub-region. In this study, a novel pressurized solar electric cooker (PSEC) using diodes as the heating element has been constructed and tested in Kumasi city, Ghana. The PSEC comprises 150 Wp solar panel, 3.3 litre cooking volume, and with the system integrated with PCM for thermal energy storage. From the experiments conducted in this study, the diode-heating element was able to charge the PCM (erythritol) and maintain it at an average temperature of 118 °C to cook rice, which is a common staple food enjoyed in many households in SSA. The result revealed that when the PCM integrated as energy storage medium was fully charged, the PSEC had fast cooking time of 50 minutes. Financial analysis also revealed that the PSEC has potential cost savings of US 365, compared to cooking with charcoal and grid electricity, respectively, over a 10-year period.
Energy poverty, which is the lack of access to clean and economical energy services, is a serious problem in many developing countries. Traditional cooking processes based on fossil fuels cause severe internal air pollution which is the main factor for female mortality. In this regard, electric cookers have received remarkable attention that among them, induction cookers (ICs) are known as emerging, safe, and eco-friendly devices with no flame, no contamination production, and no combustion wastes. In remote rural areas with no/difficult access to grid electricity, stand-alone solar photovoltaic (PV) systems can be utilized to provide the power demand of ICs. In this study, an IC powered by an off-grid PV system was fabricated and its performance was experimentally evaluated. During the experiments, the maximum energy and exergy efficiencies of the PV system were calculated as 11.8% and 17%, respectively. Also, the effect of using various pots made of iron, aluminum, and stainless steel with different sizes on the temperature rise and the energy transfer at a constant time duration of 5 min was evaluated. The results indicated that the steel pot with a diameter of 13 mm and a thickness of 1 mm results in the largest amount of energy transfer at the highest temperature of 63 °C when the input voltage is 45 V. The maximum values of energy and exergy efficiencies of the PV-IC were also calculated as 47.6% at 9:00 with the input voltage of 45 V and 13.3% at 17:00 with the input voltage of 20 V. Additionally, the time durations required to cook different food materials including fried egg, rice, fried chicken, and fried potato, using the IC, a liquefied petroleum gas (LPG) stove, and an electric cooker were calculated and compared. It was found that the cooking time is shorter for the LPG stove in comparison with the PV-IC, and the longest cooking time was reported for the electric cooker for all cooked materials. The economic analysis also revealed that the cost of cooking using the PV-IC cooker is equal to 3.88 USD/month considering 6 operating hours in a day. Using PV-ICs by villagers and nomads not only prevents deforestation and CO2 emission, but also cuts the gas or electricity costs, and therefore a cleaner production device with no adverse impact on the environment would be available.
Whilst the rapid spread of solar photovoltaics (PV) across Africa has already transformed millions of lives, it has yet to have an impact on the main energy need of poor households: cooking. In the context of falling global PV prices, recent advancements in battery technology and rising charcoal/fuelwood prices in severely deforested regions, the door is opening for a potentially transformative alternative – solar electric cooking (PV-eCook). While initial investigations focused on solar home systems sized for cooking (cooking device, battery storage, charge controller and PV array), it has since been shown that battery-supported electric cooking (eCook) can also strengthen national, mini, micro and nano grids. This paper presents a multi-criteria decision analysis (MCDA) based methodology, accounting for a wide variety of socio-cultural, political, technical and economic factors which are expected to affect the uptake and potential impact of eCook across a variety of African contexts. It shows the concept has considerable viability in many African countries, that there are significant sizeable markets (millions of potential users), and that within the next five years the anticipated costs of eCook are highly competitive against existing ‘commercialised polluting fuels’.
Two similar storage cooking pots are experimentally evaluated and compared during solar cooking and storage off-sunshine cooking periods. One storage pot has sunflower oil as the sensible heat storage material, while the other has erythritol as the phase change material (PCM). To test their thermal performance during off-sunshine periods, the two pots are placed in insulated wonderbag slow cookers. Water and sunflower oil are used as the cooking fluids in the experimental tests. The sunflower oil cooking pot shows better performance during the solar cooking periods since it shows shorter cooking times (1.8–5.6 h) compared to the erythritol PCM pot (3.8–6.6 h). The sunflower oil pot also attains higher maximum storage temperatures (124–145 °C) compared to the erythritol PCM pot (118–140 °C). Storage efficiencies for the sunflower oil pot (3.0–7.1%) are also greater than those of the PCM pot (2.5–3.7%). During the storage cooking periods, the erythritol based phase change material cooking pot shows better performance as evidenced by the lower temperature drops (0.1–9.7 °C) from the maximum cooking temperatures compared to 8.3 to 34 °C for the sunflower oil pot. The heat utilisation efficiencies for the erythritol pot (4.8–14.3%) are also greater compared to the sunflower oil pot (3.7–6%).
In this study, we use water boiling tests (WBTs), controlled cooking tests (CCTs) and in-home kitchen performance tests (KPTs) to analyze changes in fuel consumption and emissions resulting from low-cost modifications to traditional open fires. The modifications consist of adding rock-beds, ceramic grates or metal grates to open fires. In both traditional and modified stoves, cooking pots are supported over the fire using iron bars, which is a common practice in rural Vietnamese households. The modifications increase airflow through the combustion zone and improve combustion efficiency. The rocks and grate also decrease the distance between the fire and cooking pot, improving heat transfer. These low-cost modifications improve stove performance in many categories: 38–58% reduction in wood consumption and 51–84% reduction in emissions measured in WBTs; 34–37% reduction in wood consumption during simulated cooking with CCTs; and 31–45% reductions in per capita wood consumption measured during KPTs. Grates performed better than rock-beds in nearly all tests. Surveys implemented in parallel with KPTs indicated favorable user perceptions of all low-cost options. The modifications result in lower fuelwood consumption and emissions, resulting in social and environmental benefits, but they are unlikely reduce health impacts, which many policies and programs now prioritize. Nevertheless, there are numerous situations in which these options may be appropriate. In remote, rural or otherwise marginalized communities, clean cooking options may be inaccessible for the foreseeable future. Low-cost modifications like rock beds and grates, which require minimal training and changes in cooking habits, could reduce the impacts of open fires. Similarly, in places where clean cooking options are accessible, but stove “stacking” with open fires persists, these options could present a cost-effective way to achieve a “cleaner stack”.
Research on rural energy has in the past focussed on access and environmental effects. Little is however documented on the relationship between declining availability of wood fuel, household cooking and eating patterns, which ultimately impact people's nutritional status. A 2016-2017 cross-sectional survey in Tigania, Meru County in Kenya, targeting 239 respondents, showed that about 81% of the households respond to energy shortages by cooking composite meals instead of single meals, effectively reducing the number of cooking sessions per day. Further, cooking food that takes less time is preferred. Such foods, however, often have low nutritional value. Rich traditional foods that take longer to cook are soaked as an attempt to reduce their energy demand. While cooking composite meals and skipping meals saves energy and time, there are negative health impacts that can, however, be lessened by ensuring that one or two meals per day are balanced diets. Although firewood is the most important and popular energy source, it is becoming scarce. Integrated measures that guarantee a supply of wood fuel at the farm level while at the same building household capacities on energy use efficiency and balanced dieting demand national policy interventions. Ultimately, lasting solutions to declining wood fuel may lie in the adoption of energy-efficient cooking stoves and value addition on available energy options. Expanding income generation options at household levels will also make access to clean energy more possible and ultimately reduce the indignity of poor feeding habits caused by energy shortages within poor rural communities. Future research needs to also focus on increasing the shelf-life of cooked food types where households are too poor to afford refrigeration.
The use of the basic electric stove requires great focus and attention to avoid the burning of food. The stove stays on even when the cook has forgotten to switch it off wasting energy and increasing risk of kitchen fire accidents. This research developed the electric cooking stove through automatic control and response systems. Firstly, a micro controller determines whether there is anything on the heating plate and if there is nothing, it automatically switches off the plate by means of a small-voltage-command relay switch under control of the micro controller. A second function of this design prevents the burning of food during the cooking process that involves boiling. After detecting the burning-temperature the micro controller is also able to detect when the food is about to burn by determining when the water runs out. The stove has an electrical and mechanical system that aids in achieving a fast heat disengagement from the pot, thereby preventing the burning of the food. The research satisfied the 9th Sustainable Development Goal of 2015, thereby contributing towards sustainability.
This paper analyses the Africa Biogas Partnership Program (ABPP) in Kenya, Tanzania and Uganda. ABPP was established in 2009 to promote adoption of biodigesters by rural households in sub-Saharan Africa. We use the RE-AIM framework (Reach, Effectiveness, Implementation, Adoption, Maintenance) with information from literature, internal documents, primary data from user surveys and interviews with sector stakeholders. ABPP was implemented with the primary objective of establishing viable biodigester markets. By 2017, Kenya made most progress toward commercial viability, evidenced by market entry of companies offering prefabricated digesters and establishment of 22 marketing hubs, which link rural organizations with local construction enterprises and finance institutions. In Uganda 5 marketing hubs were established and in Tanzania 7. Between 2009 and 2017 over 27,000 households installed a biodigester, half of them in Kenya. Additional objectives include improving agricultural productivity by using bio-slurry, improving health, reducing deforestation, and improving livelihoods. Households perceive higher crop yields (84%–91% of users), reduced fuel consumption (84%–94% of users), reduced eye problems and respiratory symptoms (45%–91% of users). Benefits most appreciated are “easy cooking” and “saving time and money”. Fuel consumption tests show households with biodigesters use 2.1 to 3.3 fewer tons of wood per year than similar households without biodigesters. The ABPP case study suggests that the program has created a nascent biodigester market in East Africa. The country programs have been dynamic and adaptive, moving along the cycle of market development; however, many challenges remain. For example, while half of the adopters in Kenya exclusively use biogas for cooking, in Uganda and Tanzania fuel stacking is more prevalent, making it more difficult to achieve health and environmental objectives. In addition, high upfront cost, limited access to credit, and lack of maintenance present challenges. In 2016, 27% of biodigesters constructed between 2009 and 2013 were not working. In response, ABPP implemented call centers and launched campaigns to repair non-functioning plants. To ensure long-term viability and increase the likelihood of achieving environmental and health goals, we suggest deeper engagement with governmental and non-governmental stakeholders and a targeted campaign promoting exclusive use.
Background:
In 2007, the Indonesian Government instigated a national program to convert domestic kerosene users to liquefied petroleum gas (LPG) for cooking. This was primarily motivated by the rising cost of kerosene subsidies.
Objective:
To review the national conversion program and LPG scale up by evaluating its impacts, including assessing sustained changes in cooking behaviour and consequent reductions in exposure to household air pollution (HAP).
Methods and data sources:
Searches of peer-review and grey literature in both English and Bahasa Indonesian were conducted and supplemented by interviews with key informants, data from the National Statistics Agency and results from household surveys. The data were extracted and analyzed using an Implementation Science approach.
Results:
The main kerosene to LPG conversion phase took place in highly populated kerosene dependent areas between 2007-2012 reaching over 50 million households, approximately two thirds of all households in Indonesia. Since then the drive to expand LPG use has continued at a slower pace, especially in more remote provinces where solid fuel is more widely used. Over 57 million LPG start up kits were distributed as of 2015. Beginning in 2018, the open subsidy for LPG is expected to be replaced by one targeted at lower income households. While the main conversion phase has been highlighted as an example of effective and impressively fast fuel switching at scale, the impact on domestic biomass use remains limited.
Conclusions:
Addressing HAP and the health impacts associated with kerosene and biomass use was never an objective of the program. Consequently, there is limited evidence of impact in this area, and in hindsight, missed opportunities in terms of influencing cooking behavior change among biomass users, who are more at risk.
One of the biggest challenges facing us today is finding a sustainable solution to provide clean and affordable energy to the millions of Africans who live without it. Over 600 million people in Sub-Saharan Africa did not have access to electricity in 2015 and while more than 60% of them live in rural areas, the rate of residential rural electrification there is as low as 17% [1]. Solar Home Systems can potentially increase the penetration of electricity access in rural Sub-Saharan Africa. In this paper, the viability of using Solar Home Systems which employ lithium-ion batteries is investigated, particularly considering the degradation of batteries. It is found that, exposed to the hot climates of Sub-Saharan Africa, capacity fade after 5 years of cycling is approximately 20% equating to a battery system replacement cost of approximately USD 50. Although this, in-and-of-itself, is not preventive, the upfront costs of Solar Home Systems, in the region of USD 7k-21k, can act as a deterrent.
We present a cooking technology consisting of a solar panel directly connected to an electric heater inside of a well-insulated chamber. Assuming continued decrease in solar panel prices, we anticipate that in a few decades Solar Electric Cooking (SEC) technologies will be the most common cooking technology for the poor. Appropriate use of insulation reduces the power demand making low-power Insulated Solar Electric Cooking (ISEC) systems already cost competitive. We present a $100 prototype and preliminary results of two implementations in Uganda.
Tanzania is facing challenges in energy provision with a lot of people leaving in rural areas experiencing energy poverty exhibited by lack of access to electricity, therefore relying on traditional fuels for cooking and lighting. In Tanzania, the electricity access has risen from 18.4% in 2013 to 24% in 2015. Power generation remained generally stable in 2013 which contributed 7.3% to the growth of the National economy. In 2014 the estimates shows that the National economy grew by 7.2%, and is projected to reach 7.4% in 2015. It is reported that, the electricity demand in Tanzania is about 7% per year over the past 10 years. A large proportion of majority of rural population is located far away from the National grid and it is un economical to connect to the grid. The main objective of this paper is to examine renewable energy policies and practices in Tanzania and their contribution to Tanzania economy and poverty alleviation. The study focused on content analysis of projects reports and policy in 10 years. Tanzania has drafted renewable energy policies so as to shift dependence from hydropower which is many times affected by draught and weather patterns and petroleum that have been affected by price fluctuation to solar, wind, biogas and other biomass which are renewable. However, the adoption rate of these renewable energy technologies is low because of financial constraints, lack of awareness, lack of coordination between the Government, non Governmental organizations and private sectors. Existing renewable energy policies should be harmonized and the current practice should be evaluated so as to upgrade the adoption rate of renewable technologies.
The efficient use of energy is a priority when a technology migration plan is being heldexecuted. Several factors must be taken into account in order to achieve this goal. In this paper the migration from liquefied petroleum gas based cookers to electric induction cookers is analyzed, emphasizing on the selection of the best material to produce the cookware suitable for induction cookers in terms of energy saving and performance. To accomplish this study, several tests have been performed in three kind of pots made of different materials: stainless steel, cast iron and aluminium. The five kind ofThis tests that have been allowed to evaluate some material properties as rust resistance, structural stability of pot bottom under thermal impact conditions, energy efficiency measurements in different body cookware materials, energy efficiency with different distances between induction zone and pot bottom, relation between energy efficiency and initial measurements of concavity/convexity and energy efficiency before and after thermal impact conditions. After completing this research, it has been found that the enameled cast iron and the stainless steel present a higher efficiency in the same stove.
This paper describes the environmental and health impacts of toxic emissions from the energy usage for cooking along with application of simple physics with detailed experimental studies on procedures of reducing “on-stove time” and cooking with minimum Energy (Heat) using a new innovative energy efficient cooking techniques with a simple inexpensive insulation box. The total minimum amount of heat, Qm, required to cook 1 kg of dry rice, 1 kg of dry beans, 1 kg of raw potato and 1 kg of goat meat using the new technique of cooking with a stove of power 626 + 10 W are found as: 562 + 3 kJ, 708 + 4 kJ, 278 + 2 kJ, 716 + 4 kJ respectively. The energy savings with the new cooking method is unprecedented. The barest minimum (sensible) heat, hs required to transform 1 kg of raw food into cooked food of these items are: 440 + 3 kJ, 609 + 4 kJ, 212 + 2 kJ and 626 + 4 kJ respectively. Our new cooking method have provided minimum energy for cooking, reduction of emissions of CO2 and other toxic gases for protection of environment and health.
Several developing countries have attempted to reduce liquefied petroleum gas (LPG) imports and subsidies by shifting from the use of LPG to electric stoves. In Indonesia, the LPG subsidy reached US$ 4.9 billion and LPG imports increased to 6.3 million tonnes in 2021. Our study aims to analyse the feasibility of an induction cooker program in Indonesia to reduce LPG subsidies. Firstly, we calculated the energy equivalent factor of the induction cooker compared to the LPG cooker. Subsequently, we surveyed 1006 respondents with different electricity connection capacities regarding their monthly LPG consumption and perceptions of induction cookers. We found monthly electricity consumption for the induction cooker to be around 62 kWh to 235 kWh, depending on the customer group. Cooking with the induction cooker has a lower energy cost compared to cooking with the unsubsidised 12 kg LPG cylinder. However, for customers previously using the subsidised 3 kg LPG cylinder, the induction cooker program only reduces energy costs for cooking for the 450 VA customers. The LPG subsidy saving can compensate for the capital costs of switching to induction cooking within three years. Several policy recommendations are discussed based on these findings.
Recently, self-heating consumer pressure cookers have found reinvigorated use with consumers wanting faster, more convenient, and healthier cooking. With the increased popularity, injury reports have also increased. Hazards associated with dispersion from pressurized vessels, although qualitatively understood through elementary scientific principles, have not been experimentally characterized in the literature, nor has the human ability to respond to a sudden dispersion of contents been directly reviewed. This study examined the consequence of volume and pressure on the dispersion of hot water from a typical 6 quart pressure cooker contacting a clothed user. This study found that both pressure and volume level influence the dispersion of contents after lid opening as well as the lid departure speed. Results also indicate that the speed of both the departing lid and the dispersing liquid occurred quicker than a bystander, within arm’s reach, can consciously react to avoid or to shield themselves from the hot contents. The results confirmed analytical analyses found in the literature that a single layer cotton shirt (e.g., a t-shirt) saturated with water is more likely to trap hot liquid, increasing the likelihood of a more severe burn in that area due to prolonged skin contact.
Nationwide transitions from cooking with solid fuels to clean fuels promise substantial health, climate, and environmental benefits. For decades, Ecuador has invested heavily in consumption subsidies for liquified petroleum gas (LPG), a leading clean fuel. With the goal of understanding household energy use in a context where LPG is ubiquitous and cheap, we administered 808 household surveys in peri-urban and rural communities in coastal and Andean Ecuadorian provinces. We assess cooking fuel ownership and use patterns after long-term LPG access and the reach of induction stoves promoted through a recent government program. Nearly all participants reported using LPG for more than a decade and frequent, convenient access to highly subsidized LPG. Nonetheless, half of rural households and 20% of peri-urban households rely on firewood for cooking and to meet specific household energy needs, like space heating or heating water for bathing. Induction was rare and many induction owners reported zero use because the required equipment had never been installed by electricity companies, their stove had broken, or due to fears of high electricity costs. Our discussion is instructive for other countries because of Ecuador's long-standing clean fuel policies, robust LPG market and standardized cylinder recirculation model, and promotion of induction stoves.
Electric cooking (or e-cooking) based on renewable sources and highly-efficient cooking devices could represent a sustainable and reliable option to achieve the universal access to clean cooking facilities by 2030. Still, the techno-economic feasibility of e-cooking has never been evaluated through (i) a high-resolution assessment of the electric and cooking load profiles, coupled with (ii) a least-cost energy system optimisation for the related electricity supply. Hence, the present study aims at accurately investigating the techno-economic potential of a fully-renewable solar micro-grid, ensuring an integrated access to electricity and clean cooking, based on two representative case studies in Tanzania, namely: (i) a residential case study, and (ii) a community-service case study. Bottom-up stochastic load profiles are generated for the two contexts by expanding the existing LoadProGen model with a novel complementary algorithm for the computation of high-resolution cooking loads. The cost-optimised results prove the cost-competitiveness of e-cooking, especially for the community-service case, where it would require only an additional 17% capital investment due to the pre-existence of other energy-intensive activities. Moreover, the range of Levelised Cost for Cooking a Meal (LCCM) obtained for e-cooking considering the different scenarios lies within 0.16 ÷ 0.70 USD/meal, a range that is comparable with that of all other cooking options-including firewood-, and even more cost-competitive than LPG.
To improve the heating efficiency of the induction cooker system, this paper adopts the method of introducing an adiabatic layer between the pot bottom and the coil. By using COMSOL software, the electromagnetic - thermal coupling model of the induction cooker is established to analyze the effect of the adiabatic layer on the food temperature and coil temperature, and finally the heating efficiency is explored. The obtained simulation results show good agreements with the experimental results, and then the effectiveness of the proposed method is verified.
Induction cooking is widely used nowadays due to its high efficiency and safety. Induction cooking is derived from the principle of electromagnetic induction by inducing eddy currents in the coil that get excited in the ferromagnetic material to cause heating [1]. In this research, solar energy is used as a source of power for the induction stove. This project aims to design and build a solar powered induction cook top supplemented by the mains power using half bridge topology and control the power output by varying operating frequency.
Usage of renewable and clean solar energy is expanding at a rapid pace. Applications of thermal energy storage (TES) facility in solar energy field enable dispatchability in generation of electricity and home space heating requirements. It helps mitigate the intermittence issue with an energy source like solar energy. TES also helps in smoothing out fluctuations in energy demand during different time periods of the day. In this paper, a summary of various solar thermal energy storage materials and thermal energy storage systems that are currently in use is presented. The properties of solar thermal energy storage materials are discussed and analyzed. The dynamic performances of solar thermal energy storage systems in recent investigations are also presented and summarized.
Summary The use of onyx enabled the treatment of various intracranial vascular diseases
more effectively than cyanoacrylate. The pressure cooker technique allowed definitive control
of reflux and was made possible via detachable microcatheters. We present a variation of this
technique called the modified pressure cooker to make reflux control easier and more reproducible
and thus simplifying the procedure. We also extended the application of the technique
to other diseases beyond arteriovenous malformations including dural arteriovenous fistulas and
hypervascular tumors.
© 2016 Published by Elsevier Masson SAS.
A model has been developed to describe steam cooking in a pressure cooker. The physical and thermal characteristics of commercial pressure cookers and of the food cooked in them, heat and mass transfer laws and various phenomena (conduction in solids, liquid and gas free convection, undercooled and emitted steam boiling, condensation and also valve opening laws) were all taken into account. Gas and water were considered to be two homogeneous fluid compartments. The hot plate was also modelled. This model enabled the prediction of heat and mass fluxes and pressures, the composition of gas, the temperature in the fluid compartment and temperature pattern in food under non-steady conditions during the three periods of cooking (pressure increase, pressure regulation and pressure decrease). The model was validated experimentally using an instrumented device containing a model foodstuff (PTFE cube). The fluxes generated by the model enabled the description of pressure and temperature increases, and allowed us to suggest better methods for energy-saving and rapid steam cooking.
This article describes a simple and inexpensive laboratory exercise developed to understand the effect of pressure on phase equilibrium as described by the Clausius–Clapeyron equation. The only piece of equipment required is a pressure cooker adapted with a pressure gauge and a thermometer in the lid, allowing the measurement of the pressure and the temperature of the chamber containing the water heated until vaporization. By increasing the weight of the piece covering the valve, the pressure is raised allowing the equilibrium vapor–liquid to be established at higher boiling temperature. Through this procedure, Clausius–Clapeyron equation can be verified and ΔvapH of water can be estimated. Additionally, a condition (a determined weight) can be selected where the pressure reaches 202 kPa with a boiling temperature of 121 °C. Thus, an ordinary pressure cooker works as an autoclave and a complete sterilization cycle can be performed analyzing each step thermodynamically. Moreover, basic related concepts such as gases features and possible ways of expressing pressure can be discussed by the instructors upon development of the lab exercise. This activity provides a useful tool to enrich a core concept, usually given as a lecture, with an experiment directly connected to real-life and biomedical applications. Keywords (Audience): First-Year Undergraduate / General
Cooking with the sun has become a potentially viable substitute for fuel-wood in food preparation in much of the developing world. Energy requirements for cooking account for 36% of total primary energy consumption in India. The rural and urban population, depend mainly, on non-commercial fuels to meet their energy needs. Solar cooking is one possible solution but its acceptance has been limited partially due to some barriers. Solar cooker cannot cook the food in late evening. That drawback can be solved by the storage unit associated with in a solar cooker. So that food can be cook at late evening. Therefore, in this paper, an attempt has been taken to summarize the investigation of the solar cooking system incorporating with phase change materials (PCMs).
Modified lid -A invention in inner lid pressure cooker
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