Pan Temperature Research Articles

The effects of yellow pumpkin (Cucurbita moschata) substitution on stick acceptance

Sticks refer to snacks or cakes made of wheat flour, tapioca or sago flour, fat, eggs, and water. Sticks have a long flat shape processed with fried techniques, a savory taste, and a crisp texture. Sticks are made of raw materials and additional ingredients. The raw material is flour and is sometimes substituted by pumpkin flour. Pumpkin stick is alternative food to increase the production of pumpkin flour. This study aimed to determine the effects of using 10%, 20%, and 30% pumpkin flour on organoleptic properties (colors, smells, tastes, and textures) of sticks. This study employed an experimental design with a non-factorial completely randomized design (RAL) with three treatments and three repetitions. Moreover, 15 untrained panelists from Dayah Panjoe Village, Kuta Blang District, Bireuen Regency were involved to test the treatments. This study found that the highest nutritional value of the stick color was 3.64 (moderately liked by the panelists). The highest value of stick smell was 3.62 (moderately liked by the panelists). Meanwhile, the highest value of stick taste was 4.13 (liked by the panelists). Finally, the highest value of stick texture was 3.40 (moderately liked by the panelists). This research concluded that the substitution of 10%, 20%, and 30% pumpkin flour significantly affected organoleptic properties, such as color, smell, taste, and texture. This research suggests that further research measures the temperature of the frying pan and preferably greases the pumpkin flour with mashing.

Experimental study and theoretical analysis on influencing factors of burning rate of methanol pool fire

A series of experiments were conducted to study the variation law of burning rate of methanol pool fire under natural ventilation and mechanical ventilation. Several factors are considered: size of pan, initial temperature of pan, air flow speed and so on. Also the heat transfer mechanisms of methanol pool fire are analyzed in-depth. The results show that: under natural ventilation, heat transfer from pan to pool by convection plays a significant role on the increase of burning rate. The higher the hydraulic diameter is, the lower the burning rate is. The higher the initial temperature is, the higher the burning rate is under initial development stage and steady burning stage. Under mechanical ventilation, the burning rate of methanol pool decreases followed by increase with the increase of longitudinal air flow speed. The air flow speed at inflection point of burning rate increases gradually with the increase of the characteristic length of pan. The Richardson number for different pans at the infection point of burning rate should be constant, the critical value is about 1 in this research.

English

Injera will continue to be the staple food for Ethiopians and Eritreans and some parts in east Africa in years to come. In order to efficiently bake Injera using various types of stoves, research and development work for Injera baking have been conducted so far and is critical. The use of energy sources is dominantly biomass is used for Injera baking followed by electricity yet. Electricity is mainly used in urban dwellers of the country which is limited one. Alternative energy sources such as solar thermal and biogas can be used for baking Injera alternatively. There are different types of Injera baking stoves design in Ethiopia using biomass energy such as open fire three stone stove, Mirt stove (includes improved one with high chimney, stand types), Burayou Injera baking stove Sodo, Awuramba, Tehesh indicating developmental patterns of stove based on the aim to reduce specific fuel consumption as well as efficiency by reducing energy losses during baking. Thus, it is determined that the average specific fuel consumption of three stone open fire was 929 g/kg of Injera, Mirt stove is 535g/kg of Injera, Gonziye is 617 g/kg of Injera, Awuramba is 573 g/kg of Injera while Sodo is 900 g/kg of Injera. The other Injera baking stoves were developed for baking Injera using solar thermal energy and biogas sources are designed to attain the average required surface temperature of Injera baking pan or Mitad. It is found that the average surface temperature of the concentric type solar thermal Injera baking stove is 148 oC, parabolic type solar Injera baking stove is 200 oC, electric stove is 225 oC using 3.75 KW electricity, WASS electrical is 220 oC consuming 1.4 KW electricity and biogas 210 oC. Further investigation needed to continue the developmental patterns of Injera baking system by improving the efficiency of the stove by reducing energy losses there has needed that the baking pan or Mitad to be improved.

Detection of Salak Chips readiness on vacuum frying machines based on vacuum pipe temperature and frying time

Fruits are one of the horticultural commodities that have high economic value and have the opportunity to be exported. Fruit products in Indonesia are generally consumed in the condition of fresh fruit and very little processed into processed food. Because fruits are seasonal and perishable after being harvested, the selling price of the product has decreased significantly during the harvest season. One alternative to increase save time and fruit utilization is by processing fruits into chips. Fruit chips are a healthy snack because contains high fiber. Processing of fruit chips can be done using ordinary frying with dyeing on cooking oil at atmospheric pressure (deep frying) or with a frying pan at low pressure (vacuum frying). The purpose of this study is to examine the relationship between the temperature of the frying pan and the temperature of the flow of the pipe on the vacuum frying machine from the first time frying process until the chips are cooked. This research is limited to the following matters: the type of vacuum frying machine used is a water jet pump model 2 HP, a vacuum pressure 65 cmHg, the frying setting temperature is 90°C, and the main ingredient of salak chips with a capacity of 5 kg. The results of the salak chip frying experiment results are as follows: Whatever the temperature of the frying pan before dipping the oil chips, the water vapor suction channel will remain at 27°C, and after the chips have been oiled, the temperature changes slowly to the highest value (same as the frying temperature) and the longer it goes down until it reaches room temperature again (27°C) this is due to the water content depleted from the fruit chips that have run out and the fruit chips have been fried in about 90 minutes.

Preliminary results on nano-diamond and nano-graphite testing as additive for an engine lubrication oil

An important amount of the fuel energy burned in an internal combustion engine is used to overcome the friction losses inside the engine. Developing advanced lubricants is one of the ways to improve the fuel efficiency and reducing the pollution caused by internal combustion engines. This paper presents tests done with 1% v/v nano-diamond and nano-graphite additives in engine oils, with bench tests on an air-cooled spark ignition engine (Honda GX 160) with a displacement of 118 cubic centimeters. Using the raw lubrication oil laboratory, tests were done to determine the viscosity, density and viscosity index using an Anton Paar SVM 3000 viscometer in comparison to the oil with nano-diamond and nano-graphite additives. The tests also revealed an average reduction in fuel consumption of 21% for the single cylinder engine in case of the oil with additives, for the entire speed range of the engine, showing a decrease of the fuel efficiency as the speed increases. The temperature of the exhaust manifold, outer side of the cylinder and the temperature of the oil pan were measured. By adding nano-diamond and nano-graphite additives to the lubricant oil, tests have revealed a reduction of the temperature of the exhaust manifold (with 11%), temperature on the outer side of the cylinder was reduced with 21% showing a clear friction reduction within the cylinder and piston-rings assembly. The temperature of the oil pan was reduced with 20%, showing a general reduction of the lubricating oil temperature which means a substantial reduction of the friction losses.

Assessment of thermal performance of PCM in latent heat storage system for different applications

This article demonstrates the feasibility of using a phase change material (PCM) in a solar stove for storing energy. The PCM is a material that is able of absorbing and liberating great amounts of energy upon solidification and melting due to its superior latent heat storage capability. In this study, small capsules, used as PCM storage units in the solar stove, were constructed from aluminum and tested for solar energy storage during shiny days. The capsules were placed in a receiver of a parabolic reflector to absorb heat from the reflected sunlight of the parabolic reflector, which was stored as latent heat in the PCM. Acetamide of commercial grade was used as the material for latent heat storage. The solar stove with the PCM storage units had been experimentally tested. The thermal performance was analyzed during idle condition of the fan and at three rates of air flow. The temperature of the PCM capsules decreased rapidly during the first few minutes as the temperature of cooking pan increased at the same rate, and then the two temperatures matched and decreased slowly. The rate of change was higher with increasing air flow rate. Energy effectiveness between the PCM tubes and air flow increased with increasing air flow rate. The results supply significant information to design a prototype of solar stove provided with a good thermal performance material utilized for storing thermal energy.

Characterization of Stovetop Cooking Oil Fires.

A series of cooking fire experiments were conducted by the National Institute of Standards and Technology (NIST) to examine the hazard associated with cooking oil fires. First, a series of twelve experiments were conducted on a free-standing stove situated in the open. The experiments were based on scenarios outlined in the draft UL 300A standard for fire suppression apparatus. Both gas and electric ranges were tested. The amount of oil and types of cooking pans were varied in the experiments. Oil was heated on a cook top burner until autoignition took place. Measurements of oil and pan temperatures, heat release rates, and heat fluxes characterized the hazard of the ensuing fires. Next, two experiments were conducted using a full-scale residential kitchen arrangement to examine the hazard associated with the free burning oil fires situated within a compartment equipped with commercial furnishings, fiberboard cabinets, and countertops. The dimensions of the test room were 3.6 m × 3.4 m × 2.4 m high. Corn oil was heated on a cook top burner until autoignition took place. Measurements of room temperatures, heat fluxes, and heat release rates showed that even small cooktop fires spread and grew ultra-fast within the kitchen compartment.

Stir-Frying of Chinese Cabbage and Pakchoi Retains Health-Promoting Glucosinolates

Stir-frying is a cooking method, originating from Asia, in which food is fried in small amount of very hot oil. Nowadays in many other parts of the world stir-frying is a very popular method to prepare vegetables, because it is fast and fried vegetables are tasty. However, the retention of phytochemicals like the health-beneficial glucosinolates in Brassica vegetables is less explored for stir-frying in comparison to other cooking methods. This study investigates the retention of glucosinolates in Chinese cabbage (Brassica rapa ssp. pekinensis) and pakchoi (Brassica rapa ssp. chinensis) as affected by stir-frying at various cooking durations and temperatures. Stir-frying experiments were performed at set pan temperatures ranging from 160 to 250 °C for a duration of 1 to 8 min. Results showed that aliphatic glucobrassicanapin is the most abundant glucosinolate identified in fresh Chinese cabbage and pakchoi, contributing for 48 and 63% of the total glucosinolate content, respectively, followed by glucoiberin and gluconapin. Stir-frying retains the glucosinolates even at the highest temperature applied. Such retention is explained by the quick inactivation of the glucosinolate-hydrolytic enzyme myrosinase during the first minutes of frying, and by the thermal stability of the glucosinolates at those temperature/time conditions. Moreover, due to the absence of a separate water phase, leaching losses did not occur, in contrast to what is observed when boiling Brassica vegetables. These results show that stir-frying may be a suitable health-beneficial cooking option that prevents the loss of glucosinolates.

Optimization and In-vitro Evaluation of Coating Process for Film-Coated Tablets

Abstract The proper efficiency of the tablet-coating process often results in a coating within adequate quality, which might avoid the rejection of the film-coated tablets, minimize the operating expenses and production time. In general, the optimum coating system performance and coating conditions are important for achieving the desirable tablet-coating uniformity and manufacturing reproducibility. In this study, HPMC-aqueous-based tablet film coating successfully conducted in a perforated pan coater for process scale-up using the spray-coating technique. Certain process parameters such as spray rate, inlet air temperature, pan temperature, atomizing pressure as well as pan speed were maintained carefully and the optimum coating quality was achieved with acceptable film performance. At lower initial pan speed, the strength of the coated tablets was remarkably improved and the highest weight gain obtained. The smoothest and uniform film obtained at high spray rate, high pan speed, and low atomizing pressure. The results revealed that the optimum film-coating quality and uniformity achieved at a spray rate of 480 ml/min, atomizing pressure at 5 bar, inlet temperature at 85 to 90 °C, pan temperature at 58 °C, initial pan speed at 1.5 rpm and final pan speed at 4.0 rpm using side-vented pan coater. At initial pan speed of 1.5 rpm, the strength of the coated tablets remarkably improved with minimum edges erosion, which increases the weight gain up to 3.3%w/w.

The interplay between gelation and phase separation in PAN/DMSO/H2O blends and the resulted critical gels

Isothermal aging experiments are carried out in Polyacrylonitrile/Dimethylsulfoxide/H2O (PAN/DMSO/H2O) blends, and rheological and optical methods are used to investigate the interplay between phase separation and gelation. Two types of gel structures are found. In most samples, gelation is induced by phase separation in PAN concentrated regions, yet it will subsequently slow the kinetics of phase separation down by altering the concentration balance and fluctuation. As a result, the drop of light transmittance becomes slower and a phenomenon called “RT reversal” is observed. At last, the phase separated morphology is replaced by gel structure, which inherits the inhomogeneity in PAN content distribution. Another type of gel grows from homogeneous solution and its structure disperses uniformly in space. Moreover, the temperature dependence of critical gel properties, like its size limits and thermodynamics, is discussed. It is found that the self-similar structure in homogeneous critical gel covers wider length scales and possesses stronger gel stiffness than those of inhomogeneous ones. The activation energy for gelation is also calculated, which reveals no obvious dependence on original PAN concentration or temperature.

Influence of Plasticizers on the Electrical Conductivity of Polyacrylonitrile (PAN)/Lithium-Montmorillonite (Li-MMT) Polymer Composite Electrolyte

With the current trend of miniaturization and portability of electronic gadgets, the development of polymer composite electrolyte (PCE) gained much research interest. In this study PAN matrix was plasticized with various dimethyl formamide (DMF)/ propylene carbonate (PC) ratios. X-ray diffraction (XRD) analysis revealed that both DMF and PC reduce the crystallinity of PAN. Yet, films with higher amount of PC caused much decrease in crystallinity, which is indicated by lowering of full with at half maximum (FWHM) at the utmost 57% when the DMF/PC ratio is 1:2. Differential scanning calorimetry (DSC) analysis also revealed that glass transition temperature (Tg) of PAN decreased from 83.34°C to 50.27°C when plasticized with pure DMF and to temperature lower than ambient condition when PC alone was used. Upon incorporation of 15 wt% Li-MMT, PCEs with pure DMF exhibited the highest electrical conductivity, which is 3.6x10-8 S/cm based on electrochemical impedance spectroscopy (EIS). This suggests that the electrical conductivity is not dictated by the decrease on polymer host crystallinity alone. The type of plasticizer and appropriate combination was shown to have an effect wherein the plasticizer that causes higher degree of solvation and has lower boiling point is thought to provide more hopping sites for electrons due to higher amount of broken bonds in the nitrile group of PAN.

Review of factors impacting emission/concentration of cooking generated particulate matter

Studies have shown that exposure to particulate matter (PM) emitted while cooking is related to adverse human health effects. The level of PM emissions during cooking varies with several factors. This study reviewed controlled studies available in the cooking PM emissions literature, and found that cooking method, type and quality of the energy (heating) source, burner size, cooking pan, cooking oil, food, additives, source surface area, cooking temperature, ventilation and position of the cooking pan on the stove are influential factors affecting cooking PM emission rates and resulting concentrations. Opportunities to reduce indoor PM concentrations during cooking are proposed. Minor changes in cooking habits and manner might result in a substantial reduction in the cook's exposure to the cooking PM. Finally, the need for additional studies is discussed.

Optimization of Solar Energy for Salt Extraction from Lake Katwe, Uganda

<p>The solar evaporative crystallization process at Lake Katwe was studied using brine evaporation rates, thermal, convection, and radiation energy losses as well as reported meteorological data around the salt lake basin. A simulation model of a salt pan was developed on a lumped basis to study its behaviour with the effects of the different factors affecting the evaporation process investigated. Moreover, an analysis to assess the possibility of increased productivity of the salt pans through implementation of parabolic solar collector technology to enhance brine evaporation was done. Results showed that the brine evaporation rates and temperature of the salt pan are strongly influenced by in-situ weather conditions. Furthermore, a thermal-fluid analysis of the proposed system showed that the pond solution layer temperature increases thereby increasing the evaporation flux hence leading to increased salt production rate. </p>

Using a psychophysical approach to identify a user's self selected thermal comfort on a task chair

It is understood that posture and support affect discomfort and consequently have received widespread attention from researchers. Another factor that could contribute to comfort is the thermal influence due to interaction between the human and the seating surface for which literature is limited. The primary focus of this research was to identify a user's self-selected thermal comfort on a traditional foam-based seat pan while performing a typing/mousing/reading task. A psychophysical approach was applied to evaluate the thermal influence of a task chair with the seat pan temperature as the objective variable. The method of adjustments protocol used two testing sessions with different initial settings. Results of the preliminary study with 10 female participants between 30 and 45 years indicated that the psychophysical methodology is applicable for the purpose. Results also indicate that users' self-selected comfort was achieved when the average temperature of the seat-pan interface was lower than the participant's oral body temperature. Relevance to industryProperties of seat pan materials should be considered by chair designers, which could help alleviate the thermal discomfort experienced by chair users.

I-P-1 赤外線放射率の補正手段を備えたIHクッキングヒータの鍋温度センシング

Pan temperature sensing system for Induction cooktop with -10〜+14℃ accuracy which consists of a thermopile, an optical sensor which rectify the thermopile output based on the rate of infrared emission of a pan, and a thermistor which supress the deviation of thermopile output caused by heat disturbance, was developed.

Evaluation of heating performances and associated variability of domestic cooking appliances (oven-baking and pan-frying)

By comparison with those in industry, domestic cooking processes are rarely studied with respect to heat transfer although they can drastically modify the quality of heated products. In order to compensate for this lack of information in the literature, the aim of this work was to propose test procedures to evaluate the variability of domestic appliance heating performances in the case of oven-baking and pan-frying. The measurements included the continuous recording of pan temperature during pan-frying using different types of hobs (electric, halogen, gas, induction) and pans; the continuous recording of air temperature and measurement of the convective heat transfer coefficient and equivalent radiative temperature during oven-baking using different types of ovens. The results revealed broad variations in heating conditions depending on the type of appliance used and on consumer behaviour. For pan-frying, it was shown that pan temperature varied constantly during heating. From an initial value of 200 °C and a given product load, it could fall to 150 °C or rise to 330 °C at medium or high heat, respectively. For oven-baking, heating was sometimes performed at an actual air temperature that differed considerably from the air temperature set on the oven. These measurements also showed relatively low convective heat transfer coefficient values, ranging from 6 W/m2 K under free convection to 16 W/m2 K under forced convection.

The influence of lubricating oil on deposits formation in a diesel engine under the operation condition of high power density

ABSTRACTThe requirements of higher power density and stricter regulations on emissions of internal combustion engines lead to lubricating oil's role shifting from simply lubricating to adapting higher power density and to achieving lower emissions. An important factor influencing an engine's power and emissions is the deposits in the engine. Lubricating oil is a chief contributor to deposits formation. The objective of this paper is to investigate the influence of lubricating oil on deposits formation when the engine is operated under high power density. Metal elements content in lubricating oil and changes to power and emissions were measured to verify deposits changes. Different power densities can be achieved by adjusting the fuel supply system in the engine. Three kinds of synthesised lubricating oils were used in the investigation. The temperature of the oil pan and cooling water was strictly controlled. The experimental results demonstrated well the influence of the quality of different kinds of oil on deposits formation. Copyright © 2013 John Wiley & Sons, Ltd.

Numerical Solution of Heat Transfer for Single and Multi-Metal Pan

The quantity and quality of heat transfer to food are important factors in cookware. They depend on temperature degree and Temperature Distribution (TD) on top surface of pan that is exposed to food. The heat is not uniformly spread over the pan so is appeared hot spots on the cooking surface. Using Multi-Layer Plate (MLP) causes regular TD on the top while bottom heated irregularly. Another significant properties in cookware is that how long it can stores heat and using non-reactive materials is another essentially consideration. In this study the main objective is to find the best structure (single or multi-layer) and the best metals to provide maximum temperature and uniform TD upside surface of pan and also analyzing transient behavior of used materials with goal of improving the thermal quality of pan to economize the energy. To achieve this aim were employed Finite Element Method (FEM). The analysis has been extended for Copper, Aluminum, Titanium, Stainless Steel in composite form and Grey cast iron, Iron, Carbon steel as single layer, we achieved the best TD on Cu/Ti MLP.

Adaptive Observers Applied to Pan Temperature Control of Induction Hobs

In this paper, a pan temperature control of induction hobs is described. The aim is that the user may select the cooking temperature instead of the power for the cooker. Pan temperature has to be estimated from a thermal sensor placed under the ceramic glass. Heat transmission from the induction coil to the pan and from the pan to the thermal sensor is modeled using a state-space model. As induction heating is highly dependent on thermal and magnetic pan properties, two different adaptive schemes are proposed and compared. Both guarantee a proper closed loop behavior. The contribution of this paper is related with temperature adaptive observer for different pans. The resultant system is simple, user friendly, robust, and safe, and is used for automatic cooking.

Single-sided pan frying of frozen hamburgers with flippings for microbial safety using modeling and simulation

Mathematical heat and mass (moisture and fat) transfer models for the single-sided pan-frying of frozen hamburger patties were developed and validated against experimental data. The slowest microbial inactivation point within a patty was predicted using transport and microbial inactivation models. The simulation results demonstrated the inactivation of Escherichia coli O157:H7, Listeria innocua, and Salmonella serotypes within patties during cooking. The effects of various turning intervals, patty thickness, initial patty temperature and D (thermal death time) values on safe process time were analyzed. Increasing the number of overturns by reducing flipping interval reduced the process time considerably at lower pan temperature. Small variations of D had significant differences on process time also at lower pan temperature. E. coli can be satisfactorily inactivated at required final cooking temperature but not Salmonella and Listeria where higher process times are needed for the same temperature.