FUELS USED IN CATERING INDUSTRY

-



                                       FUELS USED IN CATERING INDUSTRY

FUEL: Any source of heat energy is called fuel.

The material which is burnt to produce heat is known as fuel. For example, wood, coal, domestic gas (LPG), kerosene diesel, and petrol are used as fuels in home, industries and for transport.  When a fuel is burnt, it combines with oxygen in the air to form carbon dioxide and water vapor. A lot of energy (heat and sometimes light) is also produced during this process.

Primary Fuel: - Found in abundance in nature and used in natural form, e.g. coal, wood etc.

Secondary Fuel. - Requires some refining or processing or mixing e.g. petrol, kerosene, diesel.etc.

 Other forms of classification are:

1. Solid: coal, wood, peat, lignite, Anthracite, Bituminous                  

2. Liquid: petrol, diesel, kerosene, spirit, coal tar

3. Gaseous:  LPG, CNG, Methane, compressed butane

4. Electricity and

5. Conventional fuel, e.g., solar energy, biomass.

Properties of ideal fuel:

§  Low ignition point and high calorific value

§  Produces minimum amount of smoke

§  Should be easy to store & convenient for transportation and economical

§  Has moderate rate of combustion

§  Has low content of non volatile material

§  Is readily and available in plenty

§  Produces no poisonous products on combustion


Comparison of different fuels



Fuels type
SOLID FUEL
liquid FUEL
GASEOUS FUEL
ELECTRICITY
Advantages
1.Low maintenance cost
2.Easily available
3.Thickest  type  of   fuel
4.No expert required to take care
5.Easy to transport
1.Flow can be regulated
2. Production of energy is instant
3. Readily available
4. Not as dirty as solid fuel
5. More friendly
1.Easy to handle
2.Saves  a lot of labour
3.Controllable through regulators
4.Very little pollution
5.Instant fuel
1.Easy to operate
2.Fuel is clean
3.No storage required
4.Efficiency is good
5.Eco-friendly
Disadvantages
1.Requires space
2.Heat cannot be controlled
3.Pollutes the environment
4.Causes health hazard
5.Ignition time is high
6. More labour required to operate
7.Not eco-friendly
1.Requires space
2.Lot of care to be taken
3.Releases pollution
4.Sources are not reliable in terms of purity
5.Bad odour
1.Transportaion cost is high because of high volatility
2.Regular check of equipment and supply line required
3.Lot of care by an expert required
4. Very large storage tanks are needed.
5.Highly inflammable
1.Expert required to handle the equipment
2.Chances if short circuit
3.It  is costly
4.Risk of shock
5.Cost of maintenance is high.

Comments

Post a Comment

Popular posts from this blog

RICE, CEREALS & PULSES

-
Image
  CEREALS   Seeds of cultivated grass used in means of cooking or meals is called cereals. Examples: wheat, Maize, rice, millets- pearl millet, barnyard millet, quinoa, buckwheat etc.   WHEATGRAIN Botanical name - Triticum It is composed of three parts namely- bran, endosperm and germ. The fourth layer of the germ (there are six layers of germ) is called ‘Testa’ which is responsible for giving the colour to the wheat grain and sixth layer consists of ‘Aleuron’ cells, which contain the enzyme ‘Protease’ which has a softening action on the insoluble protein in the flour. The endosperm is the major component of the wheat grain and comprises of or consists of flour. The germ needs to be removed while extracting the flour from the wheat as the germ oil hinders the keeping quality of the flour.   Wheat may be classified ...
Read more

MENU PLANNING

-
Image
Origin of Menu:             A menu is a list of dishes that are available for sale in a food service outlet or that can be served at a meal.  In French , menu means “ in minute’s details ” and  in English , it is also termed as “ bill of fare ”. It is believed that the term “menu” was first used in  1541 , when  DUKE HENRY of BRUNSWICK  was seen referring to a sheet of paper during a feast.             In olden times, the size of a bill of fare was very large and only one copy was placed at one end of the banquet table so that every person at the banquet knew that dishes were being served and in which order. The guest could reserve their appetite accordingly. Originally it was used during banquets. The size of the card gradually became smaller, which made it possible to have more copies placed on the table.       ...
Read more

Introduction to Indian food

-
Introduction to Indian food Think of India and one of the first things that comes to mind is its diversity. A large country, its population is second only to China, its languages are numerous and every state (of which there are 28 and seven Union territories) is unique in its traditions and very importantly, its food. In fact, food from one region may actually be totally alien to a person from another region! The common thread that runs through most Indian food though, is the use of numerous spices to create flavor and aroma. Indians take their food very seriously. Cooking is considered an art and mothers usually begin to teach their daughters and pass down family recipes by show-and-tell, fairly young in life. Mealtimes are important occasions for family to get together. Most meals comprise of several dishes ranging from staples like rice and breads to meat and vegetables and rounded off with a dessert. In a lot of Indian homes, foods are made from scratch with fresh ingredients. For ...
Read more