73C-24 |
Finite element analysis of heat transfer in cookware |
C. M. SABLIOV1, B. E. Farkas, and K. M. Keener. (1) Food Science Department, North Carolina State University, 39 Schaub Hall, Raleigh, NC 27695-7624 One century ago pots and pans were strictly utilitarian. Today, the consumer demands cookware of high quality, performance, and good looks. The cookware industry's response to market needs was a widespread selection of pots and pans. However, little research has been done to quantify cookware performance. The goal of this research was to numerically assess cookware performance as defined by uniform surface temperature. The objectives of this research were 1) to develop a finite element model of heat transfer in cookware 2) to quantify heat transfer in a stovetop pan based on analysis of materials properties and thicknesses, and 3) to compare three types of composite cookware in terms of performance. A finite element model of heat transfer in cookware was developed using FIDAP (Fluent, Inc). The model was used to assess the influence of material properties and thicknesses on the temperature uniformity of the pan surface and also to compare performance of composite pans made of different materials. Results show that a higher thermal conductivity material (copper) yields a more uniform surface temperature profile than a lower thermal conductivity material (pyrex). Also, the thicker the material in the bottom of the pan, the more uniform the temperature profile and heat transfer. A comparison between surface temperature distribution of different composite cookware show that the three-ply base cookware made of stainless steel, aluminum and copper performs best, followed closely by two-ply base made of stainless steel and aluminum, and the three-ply composite cookware made of stainless steel, aluminum and stainless steel. Composite cookware showed similar performance, superior to single layer construction. Due to its consistent high performance, buying choice for composite cookware may be based on appearance or price rather than performance differences.
Session 73C, Food Engineering: Transport Processes and Kinetics
|