Abstract
This work is devoted to an experimental study of metallic pressure cooker insulated with kapok wool, a vegetal biodegradable fiber. Experiments conducted on the cooling of hot water in the equipment revealed very low heat losses and a time constant of 60 hours on average. As a result, the equipment makes it possible to finish cooking meals only thanks to the heat stored at the beginning of cooking and keeps cooked dishes warm for long hours. The thermal phase shift of the pressure cooker is around 7 h. Cooking tests conducted on some local dishes revealed about 70% butane gas savings for cooking cowpea and white rice, 38% for cooking fatty rice, 75% for pasta and couscous, and 30% for cooking potato stew. These results show that this technology can contribute to minimizing energy consumption in the restaurant sector.
Highlights
The biomass occupies on average more than 70% of the energy balances of African countries [1]
In order to reduce energy consumption in restaurant sector in Burkina Faso and to promote local materials, we have developed a metal pressure cooker insulated with kapok wool, which works without external energy supply
A metallic pressure cooker insulated with kapok wool of thickness 15 cm and density 50 kg/m3 has been experimentally investigated in the present work
Summary
The biomass (firewood, charcoal, animal excrement, organic matter, agricultural or agro-industrial residues, etc.) occupies on average more than 70% of the energy balances of African countries [1]. It accounts for nearly 85% of the energy balance in developing countries [2] and more than 90% of households use it as the main energy source in the Sahelians countries [3]. There are energy saving solutions for the catering sector like Norwegian cooking pot It is advantageously used in the finishing food cooking started on a conventional wood, charcoal or gas-fireplace. As the cooking is not done entirely on the conventional fireplace, it results in a saving of energy (wood, coal, gas, etc.) corresponding to the energy not consumed if the cooking should continue normally on a conventional fireplace
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