Development of Efficient Designs of Cooking Systems. I. Experimental

摘要: In the conventional cooking practice, where a pot or pan is directly placed on flame, thermal energy efficiency in range of 10–25%. It was thought desirable to increase this up 60% more. The systems can be various sizes. developing world (85% world’s population), open largely still practiced at family level (4–10 people) community (50–2000 people more). latter requirement encountered schools, homes for senior citizens, jails, social and/or religious centers (temples, mosques, churches), educational functions (conferences, marriages, celebrations, etc.), remand homes, etc. For these different types final application, present work, have been developed. A systematic work has reported regarding effect several parameters efficiency. include cooker size, number pots, size and aspect ratio heat flux, flame flux–time relationship, insulating alternatives, Local global optima obtained, resulting about 70%.