Finite element approach for stress-strain analysis in an ohmic-heating pressure cooker (OHPC) and its energy-exergy evaluation

This study aimed to develop an ohmic heating pressure cooker (OHPC) and evaluate its thermal performance based on energy-exergy analysis. OHPC is an innovative approach to cooking food with reduced time and energy efficiency. The thermos-mechanical stress patterns on the wall were examined using FEA-based software. Saltwater (SW) (0.02, 0.04, 0.06, and 0.08 % w/v) was considered as the food model, and EFS of 20, 30, and 40 V/cm was used in the OHPC performance experiment. The SW’s electrical conductivity increased linearly with temperature, and the EFS impact was negligible. The higher heating rate reduced processing time from 36 min to 2 min at higher SW concentrations and EFS. Both energy (77–98 %) and exergy efficiency (52 – 87 %) increase with salt concentration and EFS. Destruction exergy was calculated from exergy and entropy balance equations and showed close agreement. The developed OHPC can cook various food products that contain electrically conductive mediums, such as liquid and solid-liquid foods. This technology also promises to provide shorter cooking time due to the high volumetric heating rate and enhance energy-exergy efficiency.