Experimental And Numerical Study Of Heat Transfer Characteristics In Traditional And Modern Cook-pot. (a Case Study On Ethiopian Cookware)

The development in the design of cooktops and cookware with an increasing energy cost needsrna research. This study was taken up to research the heat transfer characteristics of differentrncookpots on electric coil and identify the most appropriate pots. Experimental analysis andrnnumerical simulations on different cookpots apply for determination of cookpot’s thermalrnbehavior. Clay and metal made cookpots have been considered for the analysis. Bothrnexperimental and numerical study made separately for a clay pot and metal pot, those containsrnwater as cooking material (water boiling test). rnIn this paper, a methodology for evaluating the thermal efficiency of a pot on an electric stovernusing experimental methods and numerical simulations in Ansys transient thermal were presented.rnThe numerical simulations and experimental tests corresponded well with one another. rnThe experimental data were collected using commercial Ethiopian cookpots (metallic and clayrnmade ‘shekla’). From the experimental work, the cookpot’s actual heating property and thermalrnefficiency had been determined. for the case study, the experiments were done using only anrnelectrical stove, and all the tests were carried out at a power input level of 1500 W. Therncorresponding constant heat flux is applied directly through the bottom surface of the pot. rnBy modeling similar cookpots with the experimental one, transient thermal simulation givesrnthe result, that shows the existing heat transfer properties, like; heat transfer pattern, heat fluxrndistribution, temperature gradient and overall efficiency of the cookpot throughout the potrnsurface, graphically and numerically. The numerical results then compared with experimentalrnmeasurements to set the difference. rnFrom this result, the convection and radiation losses are less in case of optimum height torndiameter ratio so thermal efficiency is highest among the cooking pots hence the large amountrnof heat energy has to be saved during cooking process. The effects of the parameters like stovernto pot contact area, bottom flatness, body shape, filling amount, thickness, handle and ratios ofrndiameter vs depth also addressed. Then after, the study extended to recommend the cookpotrnthat have relatively good heat transfer behavior than the existing one.

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