DESIGN, CONSTRUCTION AND PERFORMANCE EVALUATION OF INDOOR SOLAR-THERMAL BAKING OVEN FOR  HOUSEHOLD APPLICATION

ANWAR, MOHAMMED

dc.contributor.author	ANWAR, MOHAMMED
dc.date.accessioned	2022-02-21T08:18:46Z
dc.date.available	2022-02-21T08:18:46Z
dc.date.issued	2021-10
dc.identifier.uri	http://ir.bdu.edu.et/handle/123456789/13012
dc.description.abstract	Biomass fuels, electricity, and fossil fuels are all commonly used as domestic energy sources for cooking. Cooking is an essential human activity, and the process of baking bread uses a lot more energy than other cooking activities. This research aims to design, build, and test an indirect solar thermal bread baking oven for indoor usage. The indirect solar thermal bread baking oven was designed and built for the experimental test and tested at Bahir Dar Institute of Technology, Bahir Dar University. The prototype includes a parabolic dish solar collector with a mirror reflector and a spirally coiled copper receiver, a solar thermal oven, thermal storage (3kg solar salt with a 12% mass fraction of aluminum chips and a spiral coil heat exchanger tube), an insulated pipeline with various fittings, an oil storage tank, and a pumping system. During a test, a parabolic dish with a diameter of 1.9 meters was employed to focus incoming beam radiation over a receiver. The observed receiver surface temperature during the no-load condition was 616 o C within 10 minutes. In the oven heating and baking test, the maximum oil temperatures attained on the receiver outlet and the oven inlet were 383 o C and 270.2 o C, respectively, at a volume flow rate of 0.002 lit/sec. After 27.2 minutes of heating, the highest temperature inside the oven was 202.8 o C. The 1.5kg dough took 52 minutes to bake in the baking test (per bake cycle). The average baking power usage was about 635.15 watts, with a 73.5% average energy utilization rati o (EUR). After 2 hours of charging, the maximum temperature of a thermal Storage was 261 o C, and the estimated useful heat energy stored by TS was 4711.72kJ (3076.66kJ sensible and 1224kJ latent), with a th ermal efficiency of 86.7%. A study's overall effici ency of a solar thermal baking system was 30.2 percent. Assuming two minutes of preheating for the next baking cycle, the system can bake four (4) cycles per day, including thermal storage charging. The overall efficiency of the indirect solar thermal baking system can be enhanced by properly designing the components, utilizing a proper oil pumping system, and using automatic solar tracking mechanisms. As a result, making bread with solar energy is a viable alternative to using other forms of conventional energy.	en_US
dc.language.iso	en_US	en_US
dc.subject	ENERGY CENTER	en_US
dc.title	DESIGN, CONSTRUCTION AND PERFORMANCE EVALUATION OF INDOOR SOLAR-THERMAL BAKING OVEN FOR HOUSEHOLD APPLICATION	en_US
dc.type	Thesis	en_US