e-journal

Improving the energy efficiency of induction cooking 2

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Abstract
In the October 2009 issue of this Journal, we introduced a special pot type, which could improve the energy efficiency of induction cooking, make the boiling process faster and the cooking more comfortable. The dissipated power in the new pot was significantly higher than in the traditional ones at any inductor current. In this paper we show another pot type with similar advantages, but having a simpler
structure. The main model parameters were the same as in our previous work: we used the same material properties, including the B–H curve of the ferromagnetic pot material, the same arrangement of the coil-pot system, and the same formula for calculating the hysteresis loss.We applied similar inductor current with f = 25 kHz frequency in the finite element analyses, but instead of 2D, we had to use 3D models because of the pot structure. The non-linear magnetization curve necessitated the use of transient simulations, and we
calculated the steady-state rms results from the exact time variations of the field quantities.

Keywords : Eddy currents · Efficiency improvement · Ferromagnetism · Finite element calculations · Induction heating · Ribbed surface

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Ketersediaan

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Informasi Detail

Judul Seri

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No. Panggil

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Penerbit

: Springer-Verlag Berlin Heidelberg., 2017

Deskripsi Fisik

Electronical engineering ; Volume 99, Issue 1, March 2017

Bahasa

English

ISBN/ISSN

1432-0487

Klasifikasi

NONE

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

Electronical engineering ; Volume 99, Issue 1, Mar

Subjek

TEKNIK ELEKTRO
ELECTRICAL ENGINEERING

Info Detail Spesifik

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Pernyataan Tanggungjawab

ety

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