The design of a flow-efficient smoke cabin
Date
2012-02-27Author
Vijayakumar, Sharvin
Raj, Andrew Paul
Tong, Douglas
Namasivayam, Satesh
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Show full item recordAbstract
This paper presents the process of designing a flowefficient
smoke cabin using fluid dynamic and electronic
engineering principles. The smoke cabin, designed to house
organic products (in this case food for human consumption)
which is to be “smoked”. The smoking process is carried out to
cure the food ensuring it to be safe for consumption and to
impart a unique smoked flavor in the food. The uniqueness of
this particular smoke cabin is in its design, allowing for uniform
flow of smoke, ensuring equal distribution of smoked flavor
throughout the cabin and thus in the food. This was made
possible by the usage of CFD software to aid in the flow-process
of the smoke ensuring its efficiency in distribution. In addition to
the flow distribution, the smoke cabin also incorporates
automatic temperature sensors which allow the user to control
the temperature of the smoke in the cabin. Thus it is also possible
to practice cold smoking of the food, i.e. where the food is not
cooked but is enhanced by the flavor of the smoke. The final
fabricated design of the cabin is currently being used by chefs.
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