RP-School of Engineering And Technology

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Browsing RP-School of Engineering And Technology by Author "Ambusso, Willis J."

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    Evaluation of Energy Efficiencies in a Varied Steam Release Domestic Pressure Cooker
    (Journal of Thermal Engineering, 2025-07) Ayub, Hesborn R.; Ambusso, Willis J.; Nyanga, Daudi M.
    Despite its efficiency, pressure cooking is characterized by two primary energy losses: direct steam release during whistling and convection heat loss to the surroundings. The study focused on reducing energy losses during pressure cooking. The study experimented to determine the effect of each modification on pressure cooker energy efficiency. Ceramic wool insulation and automation for zero steam release modifications to an ordinary pressure cooker were used interchangeably. The experiment’s controls were an ordinary induction-powered pressure cooker and an electric pressure cooker powered with a resistive element. The energy consumption and standby cooking time were measured, and efficiency was calculated. Insulation improved standby cooking time and energy efficiency by 100% and 3.3%, respectively, whereas automation alone increased energy efficiency by 196%. Combining insulation and automation increased energy efficiency by 200%. The insulated automated pressure cooker had an efficiency of 93%, which was close to the electric pressure cooker’s 95%; both combined insulation and automation. It was discovered that a combination of insulation and automation eliminates major pressure-cooking losses, including convection and direct steam thermal energy. This reduces the amount of energy consumed while cooking, thereby increasing energy efficiency. This will significantly reduce the cooking carbon footprint, reducing the demand for fuel wood from forests. This will save forests, thereby combating climate change and improving environmental sustainability. The novel aspect of this study is that it investigated each effect of zero-steam release and thermal insulation pressure cooker modification on energy efficiency. This has reduced thermal energy waste and increased energy efficiency, adding to the body of research knowledge in the field of thermal engineering. This study is significant because it will spur efforts to improve energy efficiency in cooking, lowering the carbon footprint.