Improving the understanding of heat transfer when boiling solid foods
(2022) KLTM01 20221Food Technology and Nutrition (M.Sc.)
- Abstract
- Determination of the fluid-to-particle heat transfer coefficient hfp is a fundamental problem in food engineering. Solutions to this problem help food technologists and cooks prepare foods with desired characteristics more efficiently in time and energy use. This study aims to determine the hfp-value in simmering and boiling solid foods. Furthermore, it investigates how the culinary terms simmering and boiling corresponds to the pool boiling study in heat transfer literature; and whether they have different impacts on cooking.
Feyissa et al. suggested the method conducted in this study by using potatoes as measuring devices. The study observes the progression of gelatinization over time within potato samples during simmering and boiling... (More) - Determination of the fluid-to-particle heat transfer coefficient hfp is a fundamental problem in food engineering. Solutions to this problem help food technologists and cooks prepare foods with desired characteristics more efficiently in time and energy use. This study aims to determine the hfp-value in simmering and boiling solid foods. Furthermore, it investigates how the culinary terms simmering and boiling corresponds to the pool boiling study in heat transfer literature; and whether they have different impacts on cooking.
Feyissa et al. suggested the method conducted in this study by using potatoes as measuring devices. The study observes the progression of gelatinization over time within potato samples during simmering and boiling to estimate the hfp-values of these cooking practices. It is followed by comparing the experimental travel distances of gelatinization with theoretical values calculated by unsteady-state heat transfer analysis using the Sum of Squared Residuals statistical test. The results show hfp-value of boiling is higher than simmering in the cooking of potato samples. However, this difference does not influence the cooking times significantly due to the limitation in the low thermal conductivity of samples.
These results suggest that the method could estimate the hfp-value of simmering with high certainty. In contrast, another approach is needed to evaluate the hfp-value of boiling with higher precision. Besides, it recommends cooking solid foods by simmering over boiling because of its efficiency in energy use. (Less) - Popular Abstract
- What is the most sustainable way to boil foods? Turns out that simmering is the way to go for your future cooking practice.
This project studies how fast heat transfers from hot water to foods in boiling and simmering through theoretical calculations and experimental observations with cooking potatoes. The rate of heat transfer is indicated by fluid-to-particle convective heat transfer coefficient hfp. Results shown that simmering takes more time to boil, however, it consumes much less energy to obtain similar results found in boiling. Indeed, it is more sustainable to cook food by simmering than boiling in terms of energy usage.
From the literature, it is worth noticing that boiling water can provide much higher hfp value than... (More) - What is the most sustainable way to boil foods? Turns out that simmering is the way to go for your future cooking practice.
This project studies how fast heat transfers from hot water to foods in boiling and simmering through theoretical calculations and experimental observations with cooking potatoes. The rate of heat transfer is indicated by fluid-to-particle convective heat transfer coefficient hfp. Results shown that simmering takes more time to boil, however, it consumes much less energy to obtain similar results found in boiling. Indeed, it is more sustainable to cook food by simmering than boiling in terms of energy usage.
From the literature, it is worth noticing that boiling water can provide much higher hfp value than simmering. One might intuitively say boiling water boils food faster than simmering water from this observation. However, in fact, the reduction in cooking time is insubstantial regardless of the hfp-values of boiling because the internal resistance to heat transfer is higher than the outer resistance in food cooking. Therefore, the convective heat transfer coefficient increments do not affect cooking time significantly. (Less)
Please use this url to cite or link to this publication:
http://lup.lub.lu.se/student-papers/record/9089746
- author
- Nguyen Trong, Dat LU
- supervisor
- organization
- course
- KLTM01 20221
- year
- 2022
- type
- H2 - Master's Degree (Two Years)
- subject
- keywords
- fluid-to-particle heat transfer coefficient, heat transfer, pool boiling, boiling, simmering, starch gelatinization, unsteady-state heat transfer analysis, food engineering
- language
- English
- id
- 9089746
- date added to LUP
- 2022-06-17 13:33:48
- date last changed
- 2022-06-17 13:33:48
@misc{9089746,
abstract = {{Determination of the fluid-to-particle heat transfer coefficient hfp is a fundamental problem in food engineering. Solutions to this problem help food technologists and cooks prepare foods with desired characteristics more efficiently in time and energy use. This study aims to determine the hfp-value in simmering and boiling solid foods. Furthermore, it investigates how the culinary terms simmering and boiling corresponds to the pool boiling study in heat transfer literature; and whether they have different impacts on cooking.
Feyissa et al. suggested the method conducted in this study by using potatoes as measuring devices. The study observes the progression of gelatinization over time within potato samples during simmering and boiling to estimate the hfp-values of these cooking practices. It is followed by comparing the experimental travel distances of gelatinization with theoretical values calculated by unsteady-state heat transfer analysis using the Sum of Squared Residuals statistical test. The results show hfp-value of boiling is higher than simmering in the cooking of potato samples. However, this difference does not influence the cooking times significantly due to the limitation in the low thermal conductivity of samples.
These results suggest that the method could estimate the hfp-value of simmering with high certainty. In contrast, another approach is needed to evaluate the hfp-value of boiling with higher precision. Besides, it recommends cooking solid foods by simmering over boiling because of its efficiency in energy use.}},
author = {{Nguyen Trong, Dat}},
language = {{eng}},
note = {{Student Paper}},
title = {{Improving the understanding of heat transfer when boiling solid foods}},
year = {{2022}},
}