This paper is published in Volume-5, Issue-3, 2019
Area
Mechanical Engineering
Author
Himank Suhalka
Co-authors
Chetan Kashyap, Jayesh Sharma, Aditya Pratap Singh Sisodia
Org/Univ
Geetanjali Institute of Technical Studies, Udaipur, Rajasthan, India
Pub. Date
16 May, 2019
Paper ID
V5I3-1431
Publisher
Keywords
Heat pipe, Renewable, Parabolic, Box, Panel, Solar

Citationsacebook

IEEE
Himank Suhalka, Chetan Kashyap, Jayesh Sharma, Aditya Pratap Singh Sisodia. Solar based steam cooking system, International Journal of Advance Research, Ideas and Innovations in Technology, www.IJARIIT.com.

APA
Himank Suhalka, Chetan Kashyap, Jayesh Sharma, Aditya Pratap Singh Sisodia (2019). Solar based steam cooking system. International Journal of Advance Research, Ideas and Innovations in Technology, 5(3) www.IJARIIT.com.

MLA
Himank Suhalka, Chetan Kashyap, Jayesh Sharma, Aditya Pratap Singh Sisodia. "Solar based steam cooking system." International Journal of Advance Research, Ideas and Innovations in Technology 5.3 (2019). www.IJARIIT.com.

Abstract

Advantages and guidelines for cooking with steam are described. Transferring heat energy through steam is the most efficient way to cook and can occur through conduction, convection, or radiation. Steam has 6 times the heat energy found in boiling water at the same temperature. Pure steam is dry and cooks foods quickly, retaining nutrients. Air must be completely excluded from steamers or pressure cookers for efficient performance. Several makes of steamers are described (e.g., forced convection steam cookers and counter units). Variables that affect cooking time in steam are: density, shape, and thickness of foods, food temperature, and doneness desired. All restaurant operations should consider having a steamer.