Comparative study of heat storage and transfer system for solar cooking

Gawande, Tharesh K.; Ingole, D. S.

doi:10.1007/s42452-019-1753-0

Cited by 6 publications

(2 citation statements)

References 60 publications

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“…Solar cookers are aimed at reaching a safe cooking temperature and time depending on the food type. Furthermore, any solar cooker device should include the analysis of the following [26]:…”

Section: Introductionmentioning

confidence: 99%

Nutritional Analysis of Elote Tamales Cooked in a Hybrid-Solar Cooker

del Río,

Hernández-Medina,

López-Ortiz

2023

Journal of Food Processing and Preservation

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Cooking traditional meals using a solar cooker is often challenging because it may require maintaining temperatures of 63 to 180°C for extended periods. A popular Mesoamerican/Mexican dish, “tamale,” is a vapor-cooked corn dough meal/flour wrapped inside corn husk, which may be prepared in a solar cooker. However, its nutritionally rich variety, “elote tamal” prepared from ground fresh corn kernels of tender corncobs with added sugar, fresh milk, and butter, becomes unpalatable under such solar cooking. The initial slow rise in temperature leads to the fermentation of the dough-milk mix and degrades the product. We show that an auxiliary electric heater boosting the temperature at the initial period in an electric-solar hybrid cooker can overcome this limitation. Furthermore, we found significant differences in the total sugar and titratable acidity in the slow-cooked elote tamal. These differences are associated with the incipient fermentation introduced in the milk-containing dough mix during the slow heating stage in traditional solar cooking. We analyzed and compared the protein, fat, moisture content, ash, total sugars, total fibers, titratable acidity, and color of elote tamales prepared under four different cooking conditions. Milk-based tamales under solar cooking require an additional thermal booster at the initial stage to avoid fermentation and eventual loss of quality of the cooked dish. This research is also relevant to the solar cooking of other milk-based meals.

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“…Solar cookers are aimed at reaching a safe cooking temperature and time depending on the food type. Furthermore, any solar cooker device should include the analysis of the following [26]:…”

Section: Introductionmentioning

confidence: 99%

Nutritional Analysis of Elote Tamales Cooked in a Hybrid-Solar Cooker

del Río,

Hernández-Medina,

López-Ortiz

2023

Journal of Food Processing and Preservation

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“…Gawande and Ingole [27] presented a comparative study of heat storage and transfer systems for solar cooking. For the development of efficient solar cooker, heat storage is essential and in turn the heat transfer system also becomes necessary.…”

Section: Introductionmentioning

confidence: 99%

Influence of geometrical parameters arrangement on solidification process of ice-on-coil storage system

et al. 2019

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Ice storage systems are one kind of thermal (cold) storage systems which by shifting the usage from high to low load hours (midnight or morning), balances the period of consumption. In the present investigation, the solidification process is studied in an ice storage system. The considered system is the ice-on-coil type which the ice is formed around the cold wall of coils. The considered ice storage system is a two dimensional square shell and different numbers of heat transfer fluid tubes. Two-dimensional transient numerical simulations are performed by ANSYS FLUENT 18.2. The influences of the tube diameter and number and the arrangement of the tubes on the solidification process are evaluated. Three different tube diameters, including 12, 18, and 24 mm are considered. Also, two different arrangements of tubes, including in-line and triangular arrangements are studied. Results indicate that as the diameter of the tubes decreases or the number of tubes increases at constant mass flowrate of the heat transfer fluid, ice formation speeds up. Also, the triangular arrangement as a staggered arrangement results in faster ice formation in comparison with the in-line arrangement. As a result, an accepted correlation for liquid fraction is presented between the numerical results and predicted values as a function of tube diameter and melting time.

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