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[en] The performance of conventional box type solar cookers can be improved by better designs of cooking vessels with proper understanding of the heat flow to the material to be cooked. An attempt has been made in this article to arrive at a mathematical model to understand the heat flow process to the cooking vessel and thereby to the food material. The mathematical model considers a double glazed hot box type solar cooker loaded with two different types of vessels, kept either on the floor of the cooker or on lugs. The performance of the cooking vessel with a central cylindrical cavity is compared with that of a conventional cylindrical cooking vessel. It is found from the experiments and modeling that the cooking vessel with a central cylindrical cavity on lugs results in a higher temperature of the thermic fluid than that of a conventional vessel on the floor or on lugs. The average improvement of performance of the vessel with a central cylindrical cavity kept on lugs is found to be 5.9% and 2.4% more than that of a conventional cylindrical vessel on the floor and on lugs, respectively
[en] The construction and the evaluation of the cooking process of a solar oven prototype are presented, the optogeometrical design of this oven was optimized for the intertropical zone. The cooking tests demonstrated that the oven prototype, which needs only four simple movements throughout the year, is suitable to cook three basic Mexican meals: beans, nixtamal, and corncobs. The potential quantity of wood savings per year if this oven would be used to cook meals in a rural zone of Mexico is estimated
[en] Dissemination programs of nontraditional cookstoves often fail. Nontraditional cookstoves aim to solve problems associated with biomass fuel usage in developing countries. Recent studies do not explain what drives user's cookstove choice. This study therefore builds a holistic framework that centralizes product-specific preferences or needs. The case study identifies product-specific factors that influence rural Senegalese inhabitants to switch to solar cooking, using best–worst scaling. Looking at the preferences, the case study classified 126 respondents, in three distinct market segments with different solar cooking expectations. The paper identifies socio-demographic characteristics that explain these differences in the respondents' preferences. Finally, the respondent sample is divided in two groups: solar cooker owners and non-owners. When studied with regard to the same issue, solar cooker owners appear to value benefits of the solar cooker lower than non-owners. This is due to program factors (such as formations, after-sales network) and miscommunication (such as a wrong image of the solar cooker) that highly influenced the respondents' cookstove choice. As a conclusion, solar cookers and solar cooking programs are not always adapted to the needs and requirements of the end-users. Needs-oriented and end-user adopted strategies are necessary in order to successfully implement nontraditional cookstoves programs. - Highlights: • Current solar cookers and their programs do not sufficiently fit end-users' needs. • We centralize product-specific preferences in a framework integrating all variables. • Looking at these preferences, three distinct market segments are identified. • Preferences are influenced by both socio-demographic and program characteristics
[en] Parabolic solar energy cooker was designed using locally available materials such as pieces of iron and plane mirrors. The diameter of the dish was 12 x 10-3 mm and pieces of glass mirrors were adhered to its concave surface using abro silicon gum as solar energy reflectors. The solar cooker was used to cook different food materials such as rice, bean, yam and stew between 11am and 3pm. The time taken to cook the food materials were measured and compared to the time it takes to cook similar food samples of the same quantity using kerosene and electric stove. It took the kerosene and electric stoves two hours, forty minutes (2.40) and two hours, ten minutes (2.10) respectively to cook beans with all the ingredients while the fabricated solar cooker took only one hour fifteen minutes. Due to high solar energy absorption capacity of the solar cooker and insolation rate, the study has reveled that it is faster, safer and takes less time to cook using cooker than either kerosene or electric stove.
[en] The design philosophy, construction and measured performances of a plane-reflector augmented box-type solar-energy cooker are presented. The experimental solar cooker consists of an aluminum plate absorber painted matt black and a double-glazed lid. The bottom and sides are lagged with fibreglass wool insulator. The reflector consists of a wooden-framed commercially-available specular plane mirror which is sized to form a cover for the box when not in use. Provision is made for four cooking vessels each capable of holding up to 1 kg of water. Results of thermal performance tests show stagnation absorber plate temperatures of 138 deg. C and 119 deg. C for the cooker with and without the plane reflector in place, respectively. Boiling times of 60 minutes (3600 seconds) and 70 minutes (4200 seconds) for 1 kg of water, for the cooker with and without the reflector in place, respectively, were recorded. The solar cooker performance has been rated using the first figure of merit (F1) on the no-load test and the second figure of merit (F2) on the sensible heat tests. Predicted water boiling times using the two figures of merit compared favourable with measured values. The performance of the cooker with the plane reflector in place was improved tremendously compared to that without the reflector in place. (author)
[en] In order to certify the performance of a box-type solar cooker, thermal performance is evaluated in terms of two figures of merit viz. F1 and F2 (IS 13429:2000). The acceptable criterion to make the solar cooker eligible for ISI mark is that the value of F1 should not be less than 0.12, and that of F2 should be greater than 0.40. Further, the solar cooker is classified as Grade A if the value of F1 is determined to be 0.12 or higher; otherwise, the solar cooker is classified as Grade B. Determination of F1 and F2 comprises measurements of the temperature of cooking tray, water temperature and ambient air, solar irradiance, and other associated parameters. The effect of accuracy obtained in these measurements assumes significance in the perspective of grading of solar cookers. In the present work, an attempt has been made to analyze the effect of instrumentation on F1 and F2, which is normally employed for testing and standardization of solar cookers. The analysis is supported by a large number of outdoor tests conducted on a box type solar cooker under stagnation as well as load test conditions. It is observed that the variation of absolute value of error in F1 and F2 could be in the range of 0.002-0.003 and 0.015-0.033, respectively. This corresponds to errors of the order of 2.5-3.0% in the evaluation of F1 and 5.0-6.0% in F2
[en] In developing countries households and institutions heavily rely on biomass to satisfy their energy needs. The unsustainable use of biomass is accompanied by several negative health and environmental impacts. As a clean energy source, solar cooking presents one alternative solution. In spite of its multiple benefits; however, solar cookers have experienced little success. Curiously, there has been little discussion about this in academic circles. Most research concerns technical improvements of solar cookers, rather than on the reasons why these cookers are not actually adopted in the field. This paper fills the gap by developing a comprehensive list of variables that influence the adoption of solar cooking: (1) economic, (2) social, (3) cultural, (4) environmental, (5) political and (6) technical. Furthermore, we can see that some solar cooking promoters are able to control for some of the variables (e.g., environmental factors), but not others (e.g. technical, social and cultural factors). The latter can only be captured through a needs assessment of the target group. This sort of assessment is a demanding but necessary step for the successful outcome of a solar cooking project. - Highlights: • The paper elaborates a list of variables influencing the adoption of solar cookers. • The interrelations of the variables are illustrated in a flow chart. • Environmental factors are easiest to control for by solar cooking organizations. • Technical, social and cultural variables can be captured through a needs assessment
[en] In this work, the effect of two axes tracking on a solar cooking system was studied. A dish was built to concentrate solar radiation on a pan that is fixed at the focus of the dish. The dish tracks the sun using a two axes sun tracking system. This system was built and tested. Experimental results obtained show that the temperature inside the pan reached more than 93 oC in a day where the maximum ambient temperature was 32 oC. This temperature is suitable for cooking purposes and this was achieved by using the two axes sun tracking system.
[en] Solar flat plate cooker has been designed and fabricated for use in the rural areas of the South Asian countries. Indigenous low cost materials have been utilized for the fabrication of the cooker. The manufacturing cost of the cooker is less than US$ 150. The aim of this work is to utilize direct solar energy for cooking purpose. A flat plate absorber made of copper is used to absorb the heat energy from the sun. The maximum recorded plate temperature of the cooker was 110 degree C at an ambient temperature of 37 degree C. At this temperature sufficient steam is produced which is channeled to the cooking region though copper pipes. The cooker is found to be effective for cooking traditional food items like pulses, vegetables, meat, eggs, etc. It may be used as an alternative of fossil fuels in the rural areas of the South Asian countries, particularly by the rural women. (author)
[en] Thermal properties of Acetamide (AM) – Benzoic acid (BA) and Benzoic acid (BA) – Phthalimide (PM) binary eutectic systems are theoretically calculated using thermodynamic principles. We found that the binary systems of AM-BA at 67.6 : 32.4 molar ratio, BA-PM at 89.7 : 10.3 molar ratio form eutectic mixtures with melting temperatures ~ 54.5 °C and 114.3 °C respectively. Calculated latent heat of fusion for these eutectic mixtures are 191 kJ/kg and 146.5 kJ/kg respectively. These melting temperatures and heat of fusions of these eutectic mixtures make them suitable for thermal energy storage applications in solar water heating and solar cooking systems.