Experimental Study of a Metallic Pressure Cooker Insulated with Kapok Wool  

作　　者：Drissa Ouedraogo Serge Wendsida Igo Abdoulaye Compaore Gael Lassina Sawadogo Belkacem Zeghmati Xavier Chesneau 

机构地区：[1]Laboratoire d’Energies Thermiques Renouvelables(LETRE),Universite Joseph KI-ZERBO,Ouagadougou,Burkina Faso [2]Departement Energie,Institut de Recherche en Sciences Appliquées et Technologies(IRSAT/CNRST),Ouagadougou,Burkina Faso [3]Laboratoire de Mathématiques et Physique(LAMPS),Universite de Perpignan Via Domitia,Perpignan,France

出　　处：《Energy and Power Engineering》2020年第2期73-87,共15页能源与动力工程（英文）

基　　金：the National Research Fund for Innovation and Development(FONRID);the International Science Program(ISP)for their financial support.

摘　　要：This work is devoted to an experimental study of metallic pressure cooker insulated with kapok wool, a vegetal biodegradable fiber. Experiments conducted on the cooling of hot water in the equipment revealed very low heat losses and a time constant of 60 hours on average. As a result, the equipment makes it possible to finish cooking meals only thanks to the heat stored at the beginning of cooking and keeps cooked dishes warm for long hours. The thermal phase shift of the pressure cooker is around 7?h. Cooking tests conducted on some local dishes revealed about 70% butane gas savings for cooking cowpea and white rice, 38% for cooking fatty rice, 75% for pasta and couscous, and 30% for cooking potato stew. These results show that this technology can contribute to minimizing?energy consumption in the restaurant sector.This work is devoted to an experimental study of metallic pressure cooker insulated with kapok wool, a vegetal biodegradable fiber. Experiments conducted on the cooling of hot water in the equipment revealed very low heat losses and a time constant of 60 hours on average. As a result, the equipment makes it possible to finish cooking meals only thanks to the heat stored at the beginning of cooking and keeps cooked dishes warm for long hours. The thermal phase shift of the pressure cooker is around 7?h. Cooking tests conducted on some local dishes revealed about 70% butane gas savings for cooking cowpea and white rice, 38% for cooking fatty rice, 75% for pasta and couscous, and 30% for cooking potato stew. These results show that this technology can contribute to minimizing?energy consumption in the restaurant sector.

关 键 词：Pressure Cooker Kapok Wool Time Constant Energy Saving Restaurant Sector 

分 类 号：TS9[轻工技术与工程]