Combustion stability and thermal efficiency in a porous media burner for LPG cooking in the food industry using Al2O3 particles coming from grinding wastes

Abstract Cooking is one of the most thermal-energy consuming processes in the food industry and development of devices that contribute to decrease the consumption of fossil fuel is a matter of great importance. This decreasing in consumption can both enlarge competitiveness in the enterprises of this sector and reduce emissions of greenhouse gases and other toxic combustion by products such as, carbon monoxide and nitrogen oxides. A porous burner made of a bed of Al 2 O 3 particles coming from grinding residues and combined with ceramic foam of SiSiC has been evaluated respect to Liquefied Petroleum Gas combustion stability and thermal efficiency for cooking in food industry. The results showed that for specific heat input rate lower than 154 kW/m 2 , the upper and lower equivalence ratio on the stability limit follow approximately a linear trend, as well as the wide of the range of stability remains constant. But this trend is broken when higher heat input rate is applied. Also, every equivalence ratio for stable combustion was in the lean ratio and stoichiometric combustion values were not feasible because flashback occurred. Emissions of CO were in acceptable values lower than 25 ppm for specific heat input rate lower than 154 kW/m 2 but an important rising in the CO emissions could be seen when the burner worked at higher heat input rate due to a moderate lift-off and quenching on the surface of the burner. Thermal efficiency was calculated in two different working ways: the “radiation–convection” and “conduction”. Thermal efficiency in the “radiation–convection” was between 15.7% and 23.6%, which are lower than the average thermal efficiency of the conventional free-flame burner. But the “conduction” mode showed a significant advantage respect to free flame conventional burners, since it could improve the thermal efficiency between 7% and 14%. The improvement in efficiency and the possibility of interrupting the flow of fuel in a cyclical operation are highlighted as important characteristics for development of more efficient and less fuel consuming devices for cooking in the food industry.