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Contribution à la compréhension de la cuisson domestique sous pression de vapeur. Etude expérimentale et modélisation des transferts, de l'évolution de la texture des légumes et du fonctionnement d'un autocuiseur

Abstract : This study deals with pressure cooker used as household cookware under vapor pressure. The aim goal of this work is the comprehension of the coupled thermal transfer in unsteady state about temperature, internal pressure, supplied power, internal gas composition and way of transfer (conduction, convection, boiling and condensation for example). This study must lead to optimize cooking conduct. Only vegetables, especially carrots, cooked in vapor are studied. There are three stages during cooking in pressure cooker: pressure rising, pressure upholding and decompression. The vessel is initially closed and contains a known quantity of water. The power supplied at the bottom of the vessel allows production of vapor and causes pressure increase. The level of pressure is limited by a valve opening at 1.5 bar which corresponds to the temperature of saturated vapor: 112° C. The evolution of cooking is estimated through carrot texture measurement evaluated by mechanical method. Thus, different cooking paths can be compared with the same final cooking level. An experimental pressure cooker was constructed. It allowed to control the parameters of cooking (internal pressure, power supplied, etc.) and to measure many variables (temperatures, outlet flow, local gas composition, etc.) To describe the complexity of coupled phenomena under unsteady conditions, we wrote two models: a model calculating mass and heat transfers between some defined compartments like gas, water, wall, foodstuff, etc. and a CFD model simulating flows and transfers. These models, completed by some experimentally obtained coefficients, allowed us to explore some ways of cooking optimization. Models are validated in different cases. Results showed us importance of phenomena on cooking as boiling, condensation according to incondensable gas concentration, etc. We observed that cooking is mainly under unsteady conditions, even during pressure upholding stage because outflow through the valve drains air. Effects of different thermal phenomena on foodstuff temperature rising are displayed and some of them are quantified. First optimization of cooking conduct was suggested to save energy.
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https://pastel.archives-ouvertes.fr/pastel-00004560
Contributor : Ecole Agroparistech <>
Submitted on : Thursday, January 15, 2009 - 8:00:00 AM
Last modification on : Saturday, June 6, 2020 - 9:55:40 PM
Long-term archiving on: : Friday, October 19, 2012 - 12:25:23 PM

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  • HAL Id : pastel-00004560, version 1
  • PRODINRA : 246665

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Richard Rocca-Poliméni. Contribution à la compréhension de la cuisson domestique sous pression de vapeur. Etude expérimentale et modélisation des transferts, de l'évolution de la texture des légumes et du fonctionnement d'un autocuiseur. Sciences de l'ingénieur [physics]. AgroParisTech, 2007. Français. ⟨NNT : 2007AGPT0045⟩. ⟨pastel-00004560⟩

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