紀要論文 湯沸し鍋の温度測定と伝熱促進
ユワカシナベ ノ オンド ソクテイ ト デンネツ ソクシン
Temperature measurement of a pot with water for boiling and heat transfer enhancement

柳原, 敬志  ,  田中, 裕貴  ,  稲岡, 恭二  ,  千田, 衞  ,  ヤナギハラ, タカシ  ,  タナカ, ヒロキ  ,  イナオカ, キョウジ  ,  センダ, マモル  ,  Yanagihara, Takashi  ,  Tanaka, Hiroki  ,  Inaoka, Kyoji  ,  Senda, Mamoru

57 ( 1 )  , pp.34 - 40 , 2016-04-30 , 同志社大学ハリス理化学研究所 , Transcription:ドウシシャ ダイガク ハリス リカガク ケンキュウジョ , Alternative:Harris Science Research Institute of Doshisha University
ISSN:21895937
NII書誌ID(NCID):AA12716107
内容記述
ガスストーブで加熱した湯沸し鍋の湯沸し現象について伝熱実験を行った.基本的な伝熱現象を理解するため,時間ごとの水温,沸騰所要時間,鍋材と水,排ガスそれぞれの熱量を測定した.加熱ガスから水への入熱を促進するため,鍋底の加熱側面側にフィンを溶接した場合についても測定した.ステンレスとアルミの2種類を比較し,また形状の異なる3種類のフィンについても比較実験を行った.その結果,熱バランス解析より,ガス供給熱量の46%が水の加熱に使用され,52%が鍋側面へと排気されることが分かった.フィンを設置していない鍋では2ℓの水を沸騰させるのに420秒必要であることが分かり,この時間は鍋材に依存しないことが分かった.さらに,フィンがガスから水への入熱を促進することが分かった.すなわち,水への入熱は最大で67%に及ぶこと,このフィン付き鍋はフィンの無い鍋に対し約30%の時間を短縮できることが分かった.以上より,本研究の範囲では約30%の省エネルギー化が達成できることが明らかになった.
Heat transfer experiments have been conducted for a boiling water process of a pot heated by a cartridge-type gas stove. To grasp the basic heat transfer phenomena of the heating process of the boiling pot, time variation of the water temperature, total boiling time of the water, and amounts of heat including the heat transferred to the pot material, water and exhaust gas were respectively measured. In order to enhance the heat transfer from the hot gas into the water, measurements have also done for the cases when extended fin surfaces have been attached on the hot gas side of the bottom surface of the pot. Two types of material of the pot, stainless steel and aluminum, were examined. Three types of fins having different heat transfer areas and arrangements were also tested. It was found from the heat balance analysis that 46% of the heat supplied by the hot gas was used for boiling the water and 52% of the heat was wasted as exhaust gases flowing toward the side of the pot. As a result, about 420 seconds were required to boil two-liter water for the normal pot without fins and no dependency was found in the boiling time for the different pot materials. It was also revealed that the treated fins can enhance the heat transfer from the hot gas into the water. From the heat balance analysis, 67% of the heat was utilized for boiling the water in the maximum area case. This heat transfer enhancement caused about 30% shorter boiling time compared to the time of the normal pot without fins, hence, about 30% energy saving was achieved by introducing the extended surfaces in this study.
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https://doors.doshisha.ac.jp/duar/repository/ir/22947/023057010005.pdf

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