Abstract
Abstract Research is presented for carbon emissions abatement utilizing concentrating solar power (CSP) heating for culinary industrial process heat applications of roasting peppers. For this investigation the Sandia National Laboratories (SNL) performed high-intensity flux profile heating, as high as approximately 12.2 W/cm2 roasting peppers near 615°C. This work also explores the suitability of culinary roasting as applied to different forms of CSP heating as well as techno-economic costs. Traditionally, chile pepper roasting has used propane gas source heating to achieve similar temperatures and food roasting profiles in batch style processing. Here, the investigators roasted peppers on the top level of the National Solar Thermal Test Facility (NSTTF) solar tower for multiple roasting trials, with and without water. For comparison, the team also performed roasting from a traditional propane gas heating source, monitoring the volume of propane being consumed over time to assess carbon emissions that were abated using CSP. Results found that roasting peppers with CSP facilitated approximately 26 MJ of energy that abated approximately 0.122 kg CO2/kg chile for a 10 kg bag. The team also determined that pre-wetting the peppers before roasting both under propane and CSP heat sources increased the roast time by approximately 3 minutes to achieve the same qualitative optimal roast state compared to dry peppers.
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