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This article investigated the effects of stainless steel plate-patterns bonded to aluminum frypan on the thermal distortion and surface temperature of the frypan during gas or induction heating. Two different stainless steel plate-patterns were employed: type A contains only circular holes and type B has not only circular holes but also vacant spaces of 0.5 mm thick and 40 mm long straight line crossing 60 mm long curved line. The bottom of the frypan was distorted during heating when type A stainless steel plate-bonded frypan while no significant thermal distortion was observed for type B stainless steel plate-bonded frypan during heating. Temperature of the frypan surface showed the same trend during gas heating, irrespective of stainless steel plate-patterns. During induction heating, however, the frypan with type B stainless steel plate-pattern showed lower surface temperature than the frypan with type A stainless steel plate-pattern. It is concluded that Type B stainless steel plate-pattern with circular holes and vacant spaces of lines is very effective for minimizing a thermal distortion and lowering the surface temperature of an aluminum frypan during induction heating.
목차
Abstract
1. 서론
2. 실험방법
3. 실험결과 및 고찰
4. 결론
References
참고문헌 (6)
참고문헌 신청
Douglas Probert, Marcus Newborough, Designs, Thermal Performances and Other Factors Concerning Cooking Equipment and Associated Facilities, Applied Energy 21 (1985) 81-222.
Mohammadreza Sedighi, Behnam Nilforooshan Dardashti, A review of thermal and mechanical analysis in single and bi-layer plate, Materials Physics and Mechanics 14 (2012) 37-46.
M. Newborough, S. D. Probert, M. Newman, Thermal Performances of Induction, Halogen and Conventional Electric Catering Hobs, Applied Energy 37 (1990) 37-71.
Shaker, M. Arafat, Air frying a new technique for produce of healthy fried potato strips, Journal of Food and Nutrition Sciences, 2 (2014) 200-206.
E. K. Oke,, M. A. Idowu, O. P. Sobukola, S. A. O. Adeyeye, A. O. Akinsola, Frying of Food: A Critical Review, Journal of Culinary Science & Technology (2017) 1-21.
Mohammadreza Sedighi, Behnam Nilforooshan Dardashti, A review of thermal and mechanical analysis in single and bi-layer plate, Materials Physics and Mechanics 14 (2012) 37-46.
M. Newborough, S. D. Probert, M. Newman, Thermal Performances of Induction, Halogen and Conventional Electric Catering Hobs, Applied Energy 37 (1990) 37-71.
Shaker, M. Arafat, Air frying a new technique for produce of healthy fried potato strips, Journal of Food and Nutrition Sciences, 2 (2014) 200-206.
E. K. Oke,, M. A. Idowu, O. P. Sobukola, S. A. O. Adeyeye, A. O. Akinsola, Frying of Food: A Critical Review, Journal of Culinary Science & Technology (2017) 1-21.
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