IJERT-Quantifying Energy Losses on Electric Cooking Stove (original) (raw)
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Energy Optimization in Cooking Devices
In the conventional cooking practice, where a pot or a pan is directly placed on a flame, the thermal energy efficiency is in the range of 10 to 25 per cent. In the developing world (85 % of world's population), open pan cooking is largely still practiced at the family level (4 to 10 persons) or at the community level (50 to 2000 persons or more). It is interesting to note that, cooking is physico-chemical process. Thus, basic Chemical Engineering principles have been combined to develop an energy efficient cooker. For different types of final application (family level and community level cooking)), in the present work, cooking systems (batch and continuous) have been developed. Both the systems are highly energy efficient and give thermal efficiency of about 70 percent. The cooking device, or cooker developed and discussed here, is restricted to foods that can be cooked by boiling or steaming.
Annual Meeting on Testing and Quality 2013, 2013
National energy demand is rising along with rapid increase of Indonesian population and household. Household sector shows the highest percentage in Indonesia’s energy consumption. An attempt to reduce household energy consumption could be done by implementing standardization and energy efficient labeling on household appliances. The objective of this paper is to analyze the effect of mass pot’s component towards energy efficiency on household appliances (electric rice cooker). The method of measuring energy consumption is based on Test Guidelines for Electric rice cookers: Condensed test requirements in relation to the CCEC/T11-2006 technical specification QB/T3899 – 1999 standard & JIS C 9212 – 1993. The result obtained from determining energy efficiency is then analyzed by using statistical model. The result shows that mass pot’s has significant effect on increase in energy efficiency. Firstly, the efficiency pattern shows an increasing pattern. After that it decreases until efficiency value equal to the increase in rice cooker capacity. The energy efficiency of mass pot has the highest value on 1 liter rice cooker capacity with optimal temperature and pressure vapor about 96.60oC and 667.92 mmHg
National energy demand is rising along with rapid increase of Indonesian population and household. Household sector shows the highest percentage in Indonesia's energy consumption. An attempt to reduce household energy consumption could be done by implementing standardization and energy efficient labeling on household appliances. The objective of this paper is to analyze the effect of mass pot's component towards energy efficiency on household appliances (electric rice cooker). The method of measuring energy consumption is based on Test Guidelines for Electric rice cookers: Condensed test requirements in relation to the CCEC/T11-2006 technical specification QB/T3899 -1999 standard & JIS C 9212 -1993. The result obtained from determining energy efficiency is then analyzed by using statistical model. The result shows that mass pot's has significant effect on increase in energy efficiency. Firstly, the efficiency pattern shows an increasing pattern. After that it decreases until efficiency value equal to the increase in rice cooker capacity. The energy efficiency of mass pot has the highest value on 1 liter rice cooker capacity with optimal temperature and pressure vapor about 96.60 o C and 667.92 mmHg
DEVELOPMENT OF ENERGY EFFICIENT COOKING SYSTEMS FOR RURAL MASSES
In this experimental research study three different designed improved cooking stoves, Priyagni, Harsha and proposed modification of Modified multifuel cook stove developed on the basis of application of Dr Winiarski design principles and tested in fuel laboratory and compared in terms of efficiency and emission. The main focus was on the new modified stove design, which is so far a prototype. This stove, which can be locally produced with local materials, consists of an insulated combustion chamber with the comparative energetic analysis based on the experimental observation using different biomass(cow dung, babul wood and mango wood) available at the time of experiment, The merits and demerits of each cook stove model have evaluated experimentally and it is found that each model has expected the efficiency and other parameters of the modified multi-fuel cook stove is in the range of 30-35 % better than from the Priyagni and Harsha cook stove models and the thermal efficiency has been increased by the convective heat transfer coefficient by forcing the flue gases to flew through the enclosure skirt between pot bottom and pot surrounding and heat transfer increased through preheating the secondary air. The India National Programme on Improved Chulas (NPIC) was only concerned about government design specification and did not respond to need for rural people. There is no option but to look for efficient improved cook stoves on the basis of application of Dr Larry Winiarski design principles during design and development of cook stoves. This paper presents the design principles to develop energy efficient cook stove model for rural masses and to improve the stove efficiency up to 40%. The application of design principles of Dr. Larry Winiarki, the efficiency test results indicates that the modified cook stove performed better in combustion of wood and heat output. The rate of fuel saving from the modified cook stove was quite significant in comparison with the Priyagni and Harsha Stove of NPIC on average saved 30% of fuel wood per day. This was with the improvement in the combustion efficiency and the expenditure can be reduced by about 34 %.This is possible because of the application of design principles. This researchpaper brings out the minimization of thermal energy losses to get cooking efficiency of cook stoves up to 30-35% andflame temperature measurement under various combustion conditions. Reduction of heat losses by allowing the gases remain in contact with cooking vessel for more time in the insulated chamber of the combustion chamber.
ENERGY CONSERVATION BY IMPROVING THE DESIGN OF COOK POT
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Energy is the essence of the world. Nowadays, an enormous amount of energy is wasted in different forms and we are in search of harnessing energy. Energy is stored in various forms, where its utilization is not complete. Therefore, conservation of energy is prominent in fast growing economies. Large amount of people are cooking using Liquefied Petroleum Gas (LPG).Using Liquefied Petroleum Gas leads to large amount of calamities such as carbon emissions mainly Carbon monoxide, Nitrogen Dioxide, Sulphur Dioxide and also of Suspended Particulate Matters(SPM). Hence, here is a simple way of conserving energy by reducing the usage of Liquefied Petroleum Gas. A cooking pot was designed to save energy during the process of cooking using a biomass cook stove .The experimental pot utilized a comparatively larger area of heat transfer when compared to normal pot. Testing was done in different phases comparing the standard cook pot with the experimental cook pot .The first phase brought five litres of water to boiling and then the pot is experimented in the simmering phase .Results shows that the energy saved using the experimental cook pot is higher than the standard pot with reduced energy of cooking .This would reduce large carbon emissions and other factors polluting atmosphere thereby reducing the global warming.
Design and development of a low-cost, electricity-generating cooking Score-Stove™
Proceedings of the Institution of Mechanical Engineers Part A Journal of Power and Energy
A design of the thermo-acoustic engine to combustion interface of an electrically generating clean cookstove is presented. Social surveys carried out by the SCORE project have indicated that adding electrical generation to a clean cookstove should increase their uptake considerably above the current 8% level (outside China) as electricity is perceived as high value and so wanted by the communities. This work discusses the development process, using elements of the formal design methodology BS 7000 to design a mass-producible, easy-to-manufacture, low-cost cooking stove that uses a thermo-acoustic engine to produce electricity whilst cooking. The iterative design process is discussed with analyses made of predicted cost and performance at each iteration and compared with the targets set from social surveys. With currently available technology and suitable investment in tooling and production facilities, estimated production costs are £100. An independent audit by engineers and cost estimators from a large international blue chip company made a prediction of £150. At this stage of the design, this is considered a quite good correlation. Proposals for bringing this cost down to £60 are made. To obtain lower costs would require more research. SCORE market evaluations indicate that at the upper-cost target of £60 (2007 prices), 60 million people would afford the stove. A wood-burning Score-Stove TM 2 prototype successfully developed 22.7 W of electricity based on the presented planar thermo-acoustic engine design, indicating that the new Score-Stove TM 2 design may have the potential, when manufactured in volume, to meet the social and cooking requirements of rural people in developing countries.
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2019
Cooking is one of the household activities with high energy requirements, especially for communities living off the grid in sub-Saharan Africa. Traditionally, open stoves have been used for cooking and these are energy inefficient and have potential to release harmful pollutants to the environment. The adoption of eco-friendly cook stoves is therefore of importance in order to conserve energy and also improve energy efficiency. The consideration of design
Energy-efficient cooking: The EffiCooker
2011
The purpose of this work is to investigate the energy losses in electric surface cooking and how to minimize them. The case of cooking with dry heat (frying) is only treated superficially, concentrating on cooking with moist heat (boiling, steaming). The theoretical losses are calculated for a conventional pan used with a conventional glass-ceramic range and for two types of electric pan, one thermally insulated and the other without insulation. The calculated losses compare fairly well with the actual, measured losses. It is concluded that in order to minimize energy consumption the following three measures should be taken: (1) Integrate heating element in pan, (2) Isolate pan, (3) Provide an "intelligent" power control. A working prototype of a saucepan, dubbed the EffiCooker, is constructed according to these principles. To demonstrate the energy saving some common cooking tasks are performed with the EffiCooker as well as with ordinary equipment. In these examples ener...
Experimental study for improving energy efficiency of charcoal stove
Journal of Scientific & Industrial Research, 2009
This paper describes design steps with experiments carried out for charcoal stove (SEES) to interlink efficiency and various design parameters. Important parameters affecting energy efficiency are amount of air supplied (flue gas temp.), retention time of flue gas in stove, insulation and skirt gap. Skirt gap is most important parameter for higher efficiency of SEES prototype.
Performance of an Electricity-Generating Cooking Stove with Pressurized Kerosene Burner
Procedia Engineering, 2015
A clean-burning cooking stove that also generates electricity (The Score-Stove TM ) was modified to enable evaluations to take place in 3 regions of Bangladesh. Using the principle of thermo-acoustics to generate electricity it can supply power for applications such as -LED lighting, mobile phone charging and radios particularly in rural areas without grid electricity. After assessing the needs of the rural communities through a survey, tea-stalls and small restaurants owners were identified as people with the most potential of using the Stove in Bangladesh. The Bangladesh University of Engineering and Technology ((BUET) modified a Score-Stove to use both wood and a pressurised kerosene burner of a design that is widely used for cooking in rural areas of Bangladesh. The design was adapted to meet performance needs such as: heating rate, cooking efficiency, energy distribution, electric power generation, exhaust emissions and time taken to boil water using standardised water boiling tests. Performance was also compared with conventional (non-electrically generating) stoves that use a pressurised kerosene burner. A stove suitable to be demonstrated was developed to obtain feedback from some end-users for evaluation. Effects of the technical changes to the stove required for field trials and laboratory experimental results are presented. Technical deficiencies are documented and recommendations for improvements and future research in order to obtain wider end-user acceptance are made.