Thermal Natural Convection Analysis of Olive Oil in Different Cookware Materials for Induction Stoves
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J. P. Kastillo
,
S. P. Villacis
Abstract
This manuscript describes the analysis of temperature and the distribution of natural convection flow of three different cookware materials composed of stainless steel, aluminum and enameled iron, when heating olive oil. A Computational Fluid Dynamic (CFD) software, called COMSOL Multiphysics©, has been used to analyze the heat transfer process for this study. In addition, a thermographic camera and a particle tracer were employed to compare the measurements of temperature, heat transfer and flow velocity, obtained from the CFD analysis. The results demonstrated that the enameled iron was the best choice of cookware material for induction stoves, as with the increment of oil temperature, this material had the biggest contrails and oil velocity convection flow in the center of the cookware.
Nomenclature
| Nomenclature | Nomenclature | ||
|---|---|---|---|
| velocity of the field | magnetic field (A/m) | ||
| pressure (N/m2) | electric current density (A/m2) | ||
| volume Force | time (s) | ||
| density of the fluid (kg/m3) | temperature (°C) | ||
| dynamic viscosity | magnetic induction (N s/C m) | ||
| vector differential operator | electric flux density (C/m2) | ||
| magnetic vector potential (V s/m) | electric field (V/m) | ||
| heat capacity of the fluid | source term | ||
| permittivity of vacuum | permeability of vacuum | ||
| electrical conductivity | N | number of turns of the coil | |
| A | total cross area of the coil | total current | |
| velocity field component in axis x | velocity field component in axis y |
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Artikel in diesem Heft
- Articles
- Sensory Characteristics of Maillard Reaction Products Obtained from Sunflower Protein Hydrolysates and Different Sugar Types
- Purification, Characterization, Antioxidant and Antitumour Activities of Polysaccharides from Apple Peel Pomace Obtained by Pre-pressing Separation
- Effect of Trypsin on Antioxidant Activity and Gel-Rheology of Flaxseed Protein
- Analysis about Heat Transfer of Vegetables during Cold Shock Treatment and Preservation Quality after Storage
- Thermal Natural Convection Analysis of Olive Oil in Different Cookware Materials for Induction Stoves
- Enhancement of Gel Properties of Sardine Surimi using Squid Ink Tyrosinase in Combination with Coconut Husk Extract
- Effect of Different Drying Techniques on Physicochemical, Micro-structural and Bioactive Characteristics of Barberry Milk Smoothie Powder
- Antioxidant Activity Improvement and Evaluation of Structure Changes of SHECN Treated by Pulsed Electric Field (PEF) Technology
- Optimization of Total Monomeric Anthocyanin (TMA) and Total Phenolic Content (TPC) Extractions from Red Cabbage (Brassica oleracea var. capitata f. rubra): Response Surface Methodology versus Artificial Neural Network
- Quality Improvement of Canned Fish with the Use of Cinnamon Oil Extract
