Mathematical modeling of cooking pots' thermal efficiency using a combined experimental and neural network method

Hannani, S. K ; Sharif University of Technology | 2006

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  1. Type of Document: Article
  2. DOI: 10.1016/j.energy.2005.11.006
  3. Publisher: Elsevier Ltd , 2006
  4. Abstract:
  5. A mathematical framework to model the heat transfer efficiency of cooking pots is proposed and exploited in this paper. The model consists of combining the experimental results and the statistical data of Residential Energy Consumption Survey (RECS) of Iran with a soft-computing concept such as neural network. Using neural network results, the variations of the efficiency with various parameters have been studied. It is shown that Group Method of Data Handling (GMDH)-type neural network can effectively model and predict thermal efficiency, as a function of important input parameters for a conventional cooking pot. Results show that efficiency increases with increasing diameter to flame ratio, bottom wall curvature, pot wall slope, and overall conductivity. With increasing edge radius and pot height to pot diameter ratio, efficiency decreases. Occupied volume percentage does not have a significant effect on efficiency. © 2005 Elsevier Ltd. All rights reserved
  6. Keywords:
  7. Computer simulation ; Cooking pots ; Diameter ratio ; Energy saving ; Thermal efficiency ; Energy efficiency ; Energy utilization ; Mathematical models ; Neural networks ; Parameter estimation ; Volume fraction ; Consumption behavior ; Data management ; Heat transfer ; Numerical model ; Residential energy ; Statistical data ; Surveying
  8. Source: Energy ; Volume 31, Issue 14 , 2006 , Pages 2969-2985 ; 03605442 (ISSN)
  9. URL: https://www.sciencedirect.com/science/article/pii/S0360544205002458