Dumpling Cooking - Modeling and Simulation

A dynamic model that considers heat transfer laws internal heat distribution, and different cooking strategies was developed to simulate dumpling cooking. The cooking; strategies were considered include refilling water, changing heating power, and adding dumplings. The concept, of degree of doneness (DoD) was used to gauge the appropriate level of cooking dumplings. Experiments were designed to determine the acceptable range of DoD. The developed model enables the prediction of water and dumpling temperatures, water evaporation, and dumpling quality. The model, which reflected the evolution of dumpling cooking, may be used as a basis to optimize the process for energy saving and full automation purpose. (C) 2015, IFAC (International Federation of Automatic Control) Hosting by Elsevier Ltd. All rights reserved.