Infrared sensor-based temperature control for domestic induction cooktops

In this paper, a precise real-time temperature control system based on infrared (IR) thermometry for domestic induction cooking is presented. The temperature in the vessel constitutes the control variable of the closed-loop power control system implemented in a commercial induction cooker. A proportional-integral controller is applied to establish the output power level in order to reach the target temperature. An optical system and a signal conditioning circuit have been implemented. For the signal processing a microprocessor with 12-bit ADC and a sampling rate of 1 Ksps has been used. The analysis of the contributions to the infrared radiation permits the definition of a procedure to estimate the temperature of the vessel with a maximum temperature error of 5 °C in the range between 60 and 250 °C for a known cookware emissivity. A simple and necessary calibration procedure with a black-body sample is presented

Modeling of pancake frying with non-uniform heating source applied to domestic cookers

The design of domestic cooking stoves is usually optimized by performing time-consuming cooking experiments, often using frying of pancakes as a standard. Simulation of cooking processes may reduce the number of experiments used in the development of the cooking stoves, saving time and resources. In this work we propose a model of contact frying of pancakes in domestic cookers, particularly in induction hobs and radiant cookers, in which the heating of the cooking vessels can be non-uniform. This non-uniformity is unavoidable in practice, but it can be reduced by optimizing the design of the cooker. The proposed model combines heat and mass transfer phenomena, and also includes the correlation between the browning development and the temperature distribution, the local water content and the cooking time. The model has been also validated through experiments using a commercial induction hob and a radiation stove. With this model the color of the cooked pancakes can be predicted, taking into account also uneven heating, and through simulations the design of the cooker can be improved

To develop an efficient variable speed compressor motor system

This research presents a proposed new method of improving the energy efficiency of a Variable Speed Drive (VSD) for induction motors. The principles of VSD are reviewed with emphasis on the efficiency and power losses associated with the operation of the variable speed compressor motor drive, particularly at low speed operation.The efficiency of induction motor when operated at rated speed and load torque is high. However at low load operation, application of the induction motor at rated flux will cause the iron losses to increase excessively, hence its efficiency will reduce dramatically. To improve this efficiency, it is essential to obtain the flux level that minimizes the total motor losses. This technique is known as an efficiency or energy optimization control method. In practice, typical of the compressor load does not require high dynamic response, therefore improvement of the efficiency optimization control that is proposed in this research is based on scalar control model.In this research, development of a new neural network controller for efficiency optimization control is proposed. The controller is designed to generate both voltage and frequency reference signals imultaneously. To achieve a robust controller from variation of motor parameters, a real-time or on-line learning algorithm based on a second order optimization Levenberg-Marquardt is employed. The simulation of the proposed controller for variable speed compressor is presented. The results obtained clearly show that the efficiency at low speed is significant increased. Besides that the speed of the motor can be maintained. Furthermore, the controller is also robust to the motor parameters variation. The simulation results are also verified by experiment

NASA Contributions to Development of Special-Purpose Thermocouples. A Survey

The thermocouple has been used for measuring temperatures for more than a century, but new materials, probe designs, and techniques are continually being developed. Numerous contributions have been made by the National Aeronautics and Space Administration and its contractors in the aerospace program. These contributions have been collected by Midwest Research Institute and reported in this publication to enable American industrial engineers to study them and adapt them to their own problem areas. Potential applications are suggested to stimulate ideas on how these contributions can be used

Inverse modeling of pan heating in domestic cookers

The heating uniformity of the cooking vessels in domestic stoves depends on the type of heat source (induction, electric resistance, gas burner, etc.) and of the way in which the power is transferred to the pan. The evaluation of the stove functionalities is currently carried out by the manufacturers with costly experimental tests with real food, which are an important phase of the design process for the improvement of their performance in the food elaboration. In order to help to design the cookers and avoid the expensive tests, it is interesting to know how the heating power is distributed in each situation, so that the cookers can be adapted to obtain a more uniform heating. The contribution of this work is an inverse thermal model for the three aforementioned technologies of domestic cookers, which allows the calculation of the power distribution generated in the bottom of the pan from the measurement of the surface temperature. The results show that the proposed inverse model is of interest in many practical situations and can be used under diverse conditions

Aerospace medicine and biology: A continuing bibliography with indexes (supplement 297)

This bibliography lists 89 reports, articles and other documents introduced into the NASA scientific and technical information system in April, 1987

Effect of curing conditions and harvesting stage of maturity on Ethiopian onion bulb drying properties

The study was conducted to investigate the impact of curing conditions and harvesting stageson the drying quality of onion bulbs. The onion bulbs (Bombay Red cultivar) were harvested at three harvesting stages (early, optimum, and late maturity) and cured at three different temperatures (30, 40 and 50 oC) and relative humidity (30, 50 and 70%). The results revealed that curing temperature, RH, and maturity stage had significant effects on all measuredattributesexcept total soluble solids