This paper presents the process of designing a flowefficient smoke cabin using fluid dynamic and electronic engineering principles. The smoke cabin, designed to house organic products (in this case food for human consumption) which is to be “smoked”. The smoking process is carried out to cure the food ensuring it to be safe for consumption and to impart a unique smoked flavor in the food. The uniqueness of this particular smoke cabin is in its design, allowing for uniform flow of smoke, ensuring equal distribution of smoked flavor throughout the cabin and thus in the food. This was made possible by the usage of CFD software to aid in the flow-process of the smoke ensuring its efficiency in distribution. In addition to the flow distribution, the smoke cabin also incorporates automatic temperature sensors which allow the user to control the temperature of the smoke in the cabin. Thus it is also possible to practice cold smoking of the food, i.e. where the food is not cooked but is enhanced by the flavor of the smoke. The final fabricated design of the cabin is currently being used by chefs.
|Publication status||Published - 27 Feb 2012|
|Event||International Conference on Applications and Design in Mechanical Engineering 2012 - Penang, Malaysia|
Duration: 27 Feb 2012 → 28 Feb 2012
|Conference||International Conference on Applications and Design in Mechanical Engineering 2012|
|Period||27/02/12 → 28/02/12|