TITLE:
Experimental Study of a Metallic Pressure Cooker Insulated with Kapok Wool
AUTHORS:
Drissa Ouedraogo, Serge Wendsida Igo, Abdoulaye Compaore, Gaël Lassina Sawadogo, Belkacem Zeghmati, Xavier Chesneau
KEYWORDS:
Pressure Cooker, Kapok Wool, Time Constant, Energy Saving, Restaurant Sector
JOURNAL NAME:
Energy and Power Engineering,
Vol.12 No.2,
February
27,
2020
ABSTRACT: 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 7h. 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 minimizingenergy consumption in the restaurant sector.