提升炊事热效率的实验研究和数值模拟

Experimental Study and Numerical Simulation of Improving the Thermal Efficiency of Cooking

当前炊事活动中热量从燃气燃烧传至食物总热效率一般在50%左右,有较大提升余地。通过对炊事活动传热过程进行分析,可以确定影响炊事热效率的主要因素,设计制作了节能灶圈。通过使用平底锅和圆底锅对其进行实验测定并改进,最终可实现将炊事热效率提升5%~12%。同时还对一般炊事过程和使用节能灶圈的情况进行了数值模拟,验证了节能灶圈的原理。确定了高温烟气大量卷吸环境空气是造成炊事效率不高的最主要因素,使用节能灶圈可有效减少这种现象的影响。

At present, the efficiency of heat transfer from combustion to the food in cooking is about50% as usual, which can be effectively improved. Based on analyzing the heat transfer process of cooking,main factors affecting the thermal efficiency of cooking are confirmed and different energy-saving rings of stove are designed and made. After the experiment of pointed bottom boiler and frying pan, it is proved that the cooking efficiency can be improved by 5%~12%. The paper also analyzes the factors of cooking process in the way of numerical simulation in order to verify the principle of energy-saving rings of stove. It is determined that the main factor of the low cooking efficiency is the entrainment of masses of ambient air when high temperature flue gas flowing, which can be avoided by the energy-saving ring of stove.