Curtin University Homepage
  • Library
  • Help
    • Admin

    espace - Curtin’s institutional repository

    JavaScript is disabled for your browser. Some features of this site may not work without it.
    View Item 
    • espace Home
    • espace
    • Curtin Research Publications
    • View Item
    • espace Home
    • espace
    • Curtin Research Publications
    • View Item

    Design and development of energy efficient continuous cooking system

    Access Status
    Fulltext not available
    Authors
    Shinde, Yogesh
    Gudekar, A.
    Chavan, P.
    Pandit, A.
    Joshi, J.
    Date
    2016
    Type
    Journal Article
    
    Metadata
    Show full item record
    Citation
    Shinde, Y. and Gudekar, A. and Chavan, P. and Pandit, A. and Joshi, J. 2016. Design and development of energy efficient continuous cooking system. Journal of Food Engineering. 168: pp. 231-239.
    Source Title
    Journal of Food Engineering
    DOI
    10.1016/j.jfoodeng.2015.07.042
    ISSN
    0260-8774
    School
    Department of Chemical Engineering
    URI
    http://hdl.handle.net/20.500.11937/25650
    Collection
    • Curtin Research Publications
    Abstract

    © 2015 Elsevier Ltd. Abstract For large scale cooking, it is desirable to implement continuous cooking. In addition to the usual advantages of continuous cooking (size of cooker, uniform cooked quality, possibility of process control), there is a possibility of increasing the thermal efficiency by preheating water against the hot cooked food leaving the cooker. In the present work, solid and liquid phase residence time distribution (RTD) have been measured in 120 mm diameter and 1.6 m long continuous cooker. Three levels of screw speed (1, 3 and 5 rpm), two levels of solid flow rate (12and 24 kg/h) and three levels of liquid flow rate (15, 25 and 35 lph) were selected. The solid phase was always found to move in a plug flow manner as the minimum Peclet number was found to be 81.5. This information was found to be useful for deciding the capacity of the continuous cooker. Thus, the time required for batch cooking was found to be equal to the minimum residence time in a continuous cooker at equivalent operating condition of temperature.

    Related items

    Showing items related by title, author, creator and subject.

    • Development of efficient designs of cooking systems. II. Computational fluid dynamics and optimization
      Joshi, J.; Pandit, A.; Patel, S.; Singhal, R.; Bhide, G.; Mariwala, K.; Devidayal, B.; Danao, S.; Ganguli, A.; Gudekar, A.; Chavan, P.; Shinde, Yogesh (2012)
      Sections 2-6 of Part I were devoted to the analysis of heat transfer characteristics of cookers. In all the experiments, only water was employed as a working medium. Now, we extend such an analysis to the actual cooking ...
    • Kinetics of cooking of unsoaked and presoaked split peas (Cajanus cajan)
      Shinde, Y.; Amogha, V.; Pandit, A.; Joshi, Jyeshtharaj Bhal (2017)
      © 2016 Wiley Periodicals, Inc. Cooking methods used currently are about 10–15% thermally efficient. To develop better efficient methods of cooking, it is desirable to understand the kinetics of cooking. Experiments were ...
    • Image analysis based validation and kinetic parameter estimation of rice cooking
      Amogha, V.; Shinde, Yogesh; Pandit, A.; Joshi, J. (2017)
      © 2017 Wiley Periodicals, Inc. 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 ...
    Advanced search

    Browse

    Communities & CollectionsIssue DateAuthorTitleSubjectDocument TypeThis CollectionIssue DateAuthorTitleSubjectDocument Type

    My Account

    Admin

    Statistics

    Most Popular ItemsStatistics by CountryMost Popular Authors

    Follow Curtin

    • 
    • 
    • 
    • 
    • 

    CRICOS Provider Code: 00301JABN: 99 143 842 569TEQSA: PRV12158

    Copyright | Disclaimer | Privacy statement | Accessibility

    Curtin would like to pay respect to the Aboriginal and Torres Strait Islander members of our community by acknowledging the traditional owners of the land on which the Perth campus is located, the Whadjuk people of the Nyungar Nation; and on our Kalgoorlie campus, the Wongutha people of the North-Eastern Goldfields.