Evaluation of energy efficiencies in a varied steam release domestic pressure cooker

N.A.

Makale detayları

Evaluation of energy efficiencies in a varied steam release domestic pressure cooker

Yazarlar:

N.A.

Yayıncı:

Yildiz Technical University

Ana Başlıklar:

Aerodynamics (Excl. Hypersonic Aerodynamics)

Dergi:

Journal of Thermal Engineering Vol.11 Issue 4, pp.1051-1063

Belge Tipi:

Makale

Yayın Tarihi:

7/2025

Belge Dili:

İngilizce

Document ID (Org No.):

2001357120

pISSN:

2148-7847

Anahtar kelimeler:

Özet:

 Despite its efficiency, pressure cooking is characterized by two primary energy losses: direct steam release during whistling and convection heat loss to the surroundings. The study focused on reducing energy losses during pressure cooking. The study experimented to determine the effect of each modification on pressure cooker energy efficiency. Ceramic wool insulation and automation for zero steam release modifications to an ordinary pressure cooker were used interchangeably. The experiments controls were an ordinary induction-powered pressure cooker and an electric pressure cooker powered with a resistive element. The energy consumption and standby cooking time were measured, and efficiency was calculated. Insulation improved standby cooking time and energy efficiency by 100 and 3.3, respectively, whereas automation alone increased energy efficiency by 196. Combining insulation and automation increased energy efficiency by 200. The insulated automated pressure cooker had an efficiency of 93, which was close to the electric pressure cookers 95; both combined insulation and automation. It was discovered that a combination of insulation and automation eliminates major pressure-cooking losses, including convection and direct steam thermal energy. This reduces the amount of energy consumed while cooking, thereby increasing energy efficiency. This will significantly reduce the cooking carbon footprint, reducing the demand for fuel wood from forests. This will save forests, thereby combating climate change and improving environmental sustainability. The novel aspect of this study is that it investigated each effect of zero-steam release and thermal insulation pressure cooker modification on energy efficiency. This has reduced thermal energy waste and increased energy efficiency, adding to the body of research knowledge in the field of thermal engineering. This study is significant because it will spur efforts to improve energy efficiency in cooking, lowering the carbon footprint.

 Despite its efficiency, pressure cooking is characterized by two primary energy losses: direct steam release during whistling and convection heat loss to the surroundings. The study focused on reducing energy losses during pressure cooking. The study experimented to determine the effect of each modification on pressure cooker energy efficiency. Ceramic wool insulation and automation for zero steam release modifications to an ordinary pressure cooker were used interchangeably. The experiments controls were an ordinary induction-powered pressure cooker and an electric pressure cooker powered with a resistive element. The energy consumption and standby cooking time were measured, and efficiency was calculated. Insulation improved standby cooking time and energy efficiency by 100 and 3.3, respectively, whereas automation alone increased energy efficiency by 196. Combining insulation and automation increased energy efficiency by 200. The insulated automated pressure cooker had an efficiency of 93, which was close to the electric pressure cookers 95; both combined insulation and automation. It was discovered that a combination of insulation and automation eliminates major pressure-cooking losses, including convection and direct steam thermal energy. This reduces the amount of energy consumed while cooking, thereby increasing energy efficiency. This will significantly reduce the cooking carbon footprint, reducing the demand for fuel wood from forests. This will save forests, thereby combating climate change and improving environmental sustainability. The novel aspect of this study is that it investigated each effect of zero-steam release and thermal insulation pressure cooker modification on energy efficiency. This has reduced thermal energy waste and increased energy efficiency, adding to the body of research knowledge in the field of thermal engineering. This study is significant because it will spur efforts to improve energy efficiency in cooking, lowering the carbon footprint.

 Despite its efficiency, pressure cooking is characterized by two primary energy losses: direct steam release during whistling and convection heat loss to the surroundings. The study focused on reducing energy losses during pressure cooking. The study experimented to determine the effect of each modification on pressure cooker energy efficiency. Ceramic wool insulation and automation for zero steam release modifications to an ordinary pressure cooker were used interchangeably. The experiments controls were an ordinary induction-powered pressure cooker and an electric pressure cooker powered with a resistive element. The energy consumption and standby cooking time were measured, and efficiency was calculated. Insulation improved standby cooking time and energy efficiency by 100 and 3.3, respectively, whereas automation alone increased energy efficiency by 196. Combining insulation and automation increased energy efficiency by 200. The insulated automated pressure cooker had an efficiency of 93, which was close to the electric pressure cookers 95; both combined insulation and automation. It was discovered that a combination of insulation and automation eliminates major pressure-cooking losses, including convection and direct steam thermal energy. This reduces the amount of energy consumed while cooking, thereby increasing energy efficiency. This will significantly reduce the cooking carbon footprint, reducing the demand for fuel wood from forests. This will save forests, thereby combating climate change and improving environmental sustainability. The novel aspect of this study is that it investigated each effect of zero-steam release and thermal insulation pressure cooker modification on energy efficiency. This has reduced thermal energy waste and increased energy efficiency, adding to the body of research knowledge in the field of thermal engineering. This study is significant because it will spur efforts to improve energy efficiency in cooking, lowering the carbon footprint.

 Despite its efficiency, pressure cooking is characterized by two primary energy losses: direct steam release during whistling and convection heat loss to the surroundings. The study focused on reducing energy losses during pressure cooking. The study experimented to determine the effect of each modification on pressure cooker energy efficiency. Ceramic wool insulation and automation for zero steam release modifications to an ordinary pressure cooker were used interchangeably. The experiments controls were an ordinary induction-powered pressure cooker and an electric pressure cooker powered with a resistive element. The energy consumption and standby cooking time were measured, and efficiency was calculated. Insulation improved standby cooking time and energy efficiency by 100 and 3.3, respectively, whereas automation alone increased energy efficiency by 196. Combining insulation and automation increased energy efficiency by 200. The insulated automated pressure cooker had an efficiency of 93, which was close to the electric pressure cookers 95; both combined insulation and automation. It was discovered that a combination of insulation and automation eliminates major pressure-cooking losses, including convection and direct steam thermal energy. This reduces the amount of energy consumed while cooking, thereby increasing energy efficiency. This will significantly reduce the cooking carbon footprint, reducing the demand for fuel wood from forests. This will save forests, thereby combating climate change and improving environmental sustainability. The novel aspect of this study is that it investigated each effect of zero-steam release and thermal insulation pressure cooker modification on energy efficiency. This has reduced thermal energy waste and increased energy efficiency, adding to the body of research knowledge in the field of thermal engineering. This study is significant because it will spur efforts to improve energy efficiency in cooking, lowering the carbon footprint.

Makale detayları

Evaluation of energy efficiencies in a varied steam release domestic pressure cooker

Yazarlar:

N.A.

Yayıncı:

Yildiz Technical University

Ana Başlıklar:

Aerodynamics (Excl. Hypersonic Aerodynamics)

Dergi:

Journal of Thermal Engineering Vol.11 Issue 4, pp.1051-1063

Belge Tipi:

Makale

Yayın Tarihi:

7/2025

Belge Dili:

İngilizce

Document ID (Org No.):

2001357120

pISSN:

2148-7847

Automated Cooker

Modified Pressure Cooker

Insulated Cooker

Pressure Cooker Efficiency

Zero-Steam Release

Sayı

Makale detayları

Evaluation of energy efficiencies in a varied steam release domestic pressure cooker

Yazarlar: N.A.

Yayıncı: Yildiz Technical University

Ana Başlıklar: Aerodynamics (Excl. Hypersonic Aerodynamics)

Dergi: Journal of Thermal Engineering Vol.11 Issue 4, pp.1051-1063

Belge Tipi: Makale

Yayın Tarihi: 7/2025

Belge Dili: İngilizce

Document ID (Org No.): 2001357120

pISSN: 2148-7847

Automated Cooker

Modified Pressure Cooker

Insulated Cooker

Pressure Cooker Efficiency

Zero-Steam Release

Sayı

Yazarlar:

N.A.

Yayıncı:

Yildiz Technical University

Ana Başlıklar:

Aerodynamics (Excl. Hypersonic Aerodynamics)

Dergi:

Journal of Thermal Engineering Vol.11 Issue 4, pp.1051-1063

Belge Tipi:

Makale

Yayın Tarihi:

7/2025

Belge Dili:

İngilizce

Document ID (Org No.):

2001357120

pISSN:

2148-7847