Computational fluid dynamics analysis of the effects of total weight and food on the water temperature distribution and flow in a pot during cooking

Abstract

AbstractUniform quality of cooked foods regardless of its position in the pot is desirable. However, there are no research about the effect of cooking scale on the flow and water temperature distribution. This study investigated the effects of the weight and the presence of food on the water temperature distribution and flow during cooking. Using nylon cylinders with thermophysical properties similar to those of root vegetables, the water temperature near the inner surface of the pot was measured. The water temperature and flow were simulated with 2D models based on the finite element method. The water temperature was highly uniform at a total weight of 20 kg than at 3 kg due to the greater convection and faster flow velocity. The water flow velocity was lower with nylon cylinders than in its absence and decreases with decreasing sample size. This study demonstrates the usefulness of combining simulations with nylon cylinders.Practical applicationsThe evaluation of temperature distribution and water flow during cooking is important for ensuring uniform quality of products in a pot. Particularly, it is important to evaluate the effect of cooking scale, presence of food and ingredient size. However, the experimental verification of large‐scale cooking is costly and time‐consuming. This study shows the usefulness of combining computational fluid dynamics (CFD) simulation with the nylon cylinders having thermophysical properties similar to those of root vegetables as food analogs. The CFD analysis revealed that increasing cooking scale increases the water flow velocity and uniformity of water temperature. This result should be considered in the actual large‐scale cooking of prototypes, which are tested at small scale, for example, in laboratories. Furthermore, small‐sized foods hinder the flow and cause uneven water temperature distribution. The findings suggest that sample size affects the temperature and uniformity in quality of cooked products in a pot.