Analysis of Natural Convection Heat Transfer in Barapen Cooking in Papua
Abstract views: 120 | PDF downloads: 111
Abstract
Barapen, a cooking tradition in various indigenous Papuan communities. To date, various social science studies have been conducted to examine social values, business economics, and political economy. While research in the aspects of applied science has yet to be conducted to study the phenomenon of heat transfer by natural convection from hot stones to food in cooking packs, this research was conducted. The purpose of this research is to study the phenomenon of heat transfer by natural convection from hot stones to food in cooking packs. In this study, a square-shaped artificial pool (260 cm x 210 cm x 50 cm) with white batah stone walls was used to cook food in a barapen. On the four walls, a type K thermocouple is inserted to measure the temperature at 3 layers, which will be the object of research. The ingredients are vegetables, sweet potatoes, and chicken meat that has been cut and stoned. As a discussion, the temperature gradient between layers occurs due to the difference in the amount of volumetric heat against time in each layer. The difference in the amount of heat in each layer is due to the difference in the density of the hot vapor trapped in each layer. Thus, it can be said that the cooking of food in Barapen occurs due to natural heat convection.
Downloads
References
Akbar, F. and Abdullah, M. (2021) ‘Using Hot Steam Exposure To Reveal Mechanical Properties Of Spaghetti Beams And Columns’, Journal of Food Science, 86(5), pp. 1672–1680.
Budiarti, I.S. et al. (2018) ‘Heat Transfer Concept On Bakar Batu Papua’s Culture’, AIP Conference Proceedings, 2014(1), p. 020133.
Dewadi, F.M. et al. (2022) Perpindahan Panas: Dasar Dan Praktis Dari Perspektif Akademisi Dan Praktisi. Jawa Barat, Indonesia: Indie Press. [Print].
Flassy, M., Saa, S. and Frank, S.A.K. (2022) ‘Qanan: Food Processing in the Culture of the Tehit People in West Papua’, ETNOSIA : Jurnal Etnografi Indonesia, 7(2), pp. 117–129.
Ghavami, H. et al. (2019) ‘Impact Of Hot Stone Massage Therapy On Sleep Quality In Patients On Maintenance Hemodialysis: A Randomized Controlled Trial’, Journal of Research in Medical Sciences, 24(1), p. 71.
Hübner, S. et al. (2016) ‘Techno-Economic Heat Transfer Optimization Of Large Scale Latent Heat Energy Storage Systems In Solar Thermal Power Plants’, Applied Thermal Engineering, 98, pp. 483–491.
Kretzschmar, H.-J. and Kraft, I. (2011) Kleine Formelsammlung Technische Thermodynamik. 4., aktualisierte edition. Munich, German: Carl Hanser Verlag GmbH & Co. KG. [Print].
Kretzschmar, H.-J. and Kraft, I. (2022) ‘Stoffwertsammlung’, in Kleine Formelsammlung Technische Thermodynamik. Munich, German: Carl Hanser Verlag GmbH & Co. KG, pp. 213–228. [Print].
Kretzschmar, H.-J. and Wagner, W. (2019) International Steam Tables: Properties of Water and Steam based on the Industrial Formulation IAPWS-IF97. 3rd edn. Berlin, Heidelberg: Springer Vieweg. [Print].
Kuge, H. et al. (2013) ‘Difference Between The Effects Of One-Site And Three-Site Abdominal Hot-Stone Stimulation On The Skin-Temperature Changes Of The Lower Limbs’, Journal of Integrative Medicine, 11(5), pp. 314–319.
Langley, A. et al. (2023) ‘An Experimental Study Of Wet-Cooking In Organic Vessels: Implications For Understanding The Evolution Of Cooking Technologies’, Archaeological and Anthropological Sciences, 15(9), p. 142.
Leonhardt, C. (2016) Thermal storages with phase-change material in heating systems. Dissertation. Rheinisch-Westfälische Technische Hochschule Aachen. Available at: https://www.eonerc.rwth-aachen.de/cms/e-on-erc/forschung/publikationen/~dmwf/details/?file=672781&lidx=1 (Accessed: 16 July 2024).
Manafe, D.S., Morib, T. and Pelamonia, R. (2022) ‘Kontekstualisasi Misi Terhadap Budaya Bakar Batu Suku Lani dan Implementasinya bagi Gereja Injili di Indonesia (GIDI) Jemaat Jigunikime Puncak Jaya Papua’, Makarios: Jurnal Teologi Kontekstual, 1(1), pp. 97–122.
Marek, R. and Nitsche, K. (2015) ‘Praxis der Wärmeübertragung’, in Praxis der Wärmeübertragung. Munich, German: Carl Hanser Verlag GmbH & Co. KG, pp. 1–14.
Matavel, C.E. et al. (2022) ‘Toward Energy Saving And Food Safety In Central Mozambique: The Role Of Improved Cook Stoves And Heat Retention Boxes’, Energy, Sustainability and Society, 12(1), p. 26.
Nipur, M., Rumampuk, S. and Matheosz, J.N. (2022) ‘Tradisi Ritual bakar Batu pada Masyarakat Suku Dani di Distrik Kalome Kabupaten Puncak Jaya Provinsi Papua’, HOLISTIK, Journal of Social and Culture, 15(2), pp. 1–14.
Radziejowski, P. (2021) ‘Hot Stone Massage Therapy - Mechanisms Of The Influence On The Human Organism Of Selected Methods Of Use’, Journal of Education, Health and Sport, 8(5), pp. 335–348.
Rooij, S. van et al. (2022) ‘Conductive Heat Transfer in Partially Saturated Gas Diffusion Layers with Evaporative Cooling’, Journal of The Electrochemical Society, 169(3), p. 034515.
Sotome, I. and Isobe, S. (2011) ‘Food Processing and Cooking with New Heating System Combining Superheated Steam and Hot Water Spray’, Japan International Research Center for Agricultural Sciences, 45(1), pp. 69–76.
Tabuni, A.N. (2023) ‘Nilai dan Fungsi Budaya Bakar Batu Dalam Relasi Lintas Suku di Pegunungan Tengah Papua: Sebuah Kajian Sosiologi Budaya’, Ganaya : Jurnal Ilmu Sosial dan Humaniora, 6(1), pp. 171–185.
Warokka, A. and Boedi, S.D. (2020) Termodinamika Teknik. 1st edn. Manado, Indonesia: Polimdo Press. [Print].
Wenda, I. and Purwanti, A.R. (2023) ‘Budaya Bakar Batu Sebagai Upaya Penyelesaian Konflik Horizontal pada Masyarakat Adat Suku Dani’, JERUMI: Journal of Education Religion Humanities and Multidiciplinary, 1(1), pp. 1–11.
