Optimization of heat penetration and moisture retention in motorized chicken roasters: A study on rotational speeds and heat source efficiency

This study investigates the optimization of heat penetration and moisture retention in a motorized chicken roaster, focusing on the influence of rotational speeds and heat source efficiency. A motorized chicken roaster was designed and fabricated using stainless steel (S30400) and cast steel, modeled via AutoCAD, to ensure uniform heat distribution and controlled roasting conditions. The heat penetration factor (HPF), heat penetration depth, and moisture content were analyzed to assess cooking efficiency. Experimental results revealed a maximum heat penetration depth of 47.05 mm achieved after 90 minutes of roasting at 162.78°C (325°F) with a thermal diffusivity of 6.56 mm/s, utilizing both compressed natural gas (CNG) and electric heating elements as heat sources. Approximately 59% moisture content was retained, aligning with standard requirements for well-roasted chicken. The study demonstrates that consistent rotational speed and a controlled heat source, such as liquefied petroleum gas (LPG), enhance tenderization and pasteurization, minimizing health risks associated with under-cooked poultry. These findings provide insights into improving roaster design for enhanced thermal efficiency and food safety, offering practical implications for both local and industrial roasting applications.