A platform for research: civil engineering, architecture and urbanism
A platform for research: civil engineering, architecture and urbanism
Design , Development & Performance Evolution of An improved biogas injera Banking stove
Injera is Ethiopian and Eritrean favorite food. In Ethiopia till now approximately 70- 80% of the primary energy for cooking is taken from biomass. Gathering wood for fuel and burning in inefficient stoves leads to local scarcity and ecological damages. Such extensive use of biomass in traditional and inefficient ways caused drought, environmental pollution, GHG emission and health problems. To avoid or minimize these problems promotion to alternative renewable energy source, which is energy efficient and cost efficient like biogas technology is receiving much attention. Nowadays in Ethiopia the implemented biogas is providing energy only for lighting and cooking. However, previously implemented biogas injera baking stoves have a problem of uniform heat distribution through the baking pan, heat loss and high fuel consumption. In this study, Analytical design of the biogas stove, development of an improved biogas injera baking stove and experimentally testing of the performance of biogas based injera baking stove is carried out. Additionally, the economic projection of biogas utilization for injera baking is evaluated. The experiment was conducted in controlled cooking testing method. Experimental performance investigation was conducted in existing and newly developed biogas injera baking stove. During experimental test cooking time, amount of biogas consumption, temperature, efficiency, amount of energy needed and quality of injera were the main parameters considered in order to evaluate the performance of existing and newly developed biogas injera baking stove. The experimental test result showed on the first round of baking process the amount of biogas consumption for baking a single injera by existing and newly developed biogas injera baking stove was 9.26 litters and 1.45 litters respectively. The cooking time for 9.26 litters of biogas consumption takes 19.033minute. However the cooking time for baking a single injera by using newly developed biogas injera baking stove was 1.45 minute. From experimental test result the newly developed biogas injera baking stove was found to have a better performance than the existing one. The newly developed biogas injera baking stove showed a remarkable reduction in time taken and amount of biogas consumption compared with existing stove. This study also showed attractive economic feasibility with positive net present value and payback period of less than one year
Design , Development & Performance Evolution of An improved biogas injera Banking stove
Injera is Ethiopian and Eritrean favorite food. In Ethiopia till now approximately 70- 80% of the primary energy for cooking is taken from biomass. Gathering wood for fuel and burning in inefficient stoves leads to local scarcity and ecological damages. Such extensive use of biomass in traditional and inefficient ways caused drought, environmental pollution, GHG emission and health problems. To avoid or minimize these problems promotion to alternative renewable energy source, which is energy efficient and cost efficient like biogas technology is receiving much attention. Nowadays in Ethiopia the implemented biogas is providing energy only for lighting and cooking. However, previously implemented biogas injera baking stoves have a problem of uniform heat distribution through the baking pan, heat loss and high fuel consumption. In this study, Analytical design of the biogas stove, development of an improved biogas injera baking stove and experimentally testing of the performance of biogas based injera baking stove is carried out. Additionally, the economic projection of biogas utilization for injera baking is evaluated. The experiment was conducted in controlled cooking testing method. Experimental performance investigation was conducted in existing and newly developed biogas injera baking stove. During experimental test cooking time, amount of biogas consumption, temperature, efficiency, amount of energy needed and quality of injera were the main parameters considered in order to evaluate the performance of existing and newly developed biogas injera baking stove. The experimental test result showed on the first round of baking process the amount of biogas consumption for baking a single injera by existing and newly developed biogas injera baking stove was 9.26 litters and 1.45 litters respectively. The cooking time for 9.26 litters of biogas consumption takes 19.033minute. However the cooking time for baking a single injera by using newly developed biogas injera baking stove was 1.45 minute. From experimental test result the newly developed biogas injera baking stove was found to have a better performance than the existing one. The newly developed biogas injera baking stove showed a remarkable reduction in time taken and amount of biogas consumption compared with existing stove. This study also showed attractive economic feasibility with positive net present value and payback period of less than one year
Design , Development & Performance Evolution of An improved biogas injera Banking stove
Atsede Tariku (author)
2020-12-22
doi:10.20372/nadre/19766
Theses
Electronic Resource
English
Stove , cooking time , Injera , Biogas
DDC:
690
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