First and second law efficiencies in the cooking process of eggplant using a solar cooker box-type

Abstract

In this work an experimental procedure and the determination of first and second law efficiencies for the cooking process of eggplant using a solar cooker box-type are shown. The eggplant was modelled as cylinder. In the experimental process a NI Compact Field Point was used as acquisition data system which allows measure temperatures in simultaneous form. The temperatures evolution was defined using thermocouples located at water, surface and central point of the eggplant. After to measure the evolution temperatures in a solar cooker thermodynamics principles were applied to determine the first and second laws. The results obtained indicates what is the numerical difference between the first and second laws in the cooking process of eggplant. The results allow to understand how the inlet energy that impacts on solar cooker is converted in energy useful in the cooking process of eggplant. This work be used in future designs of solar cookers.