IMPROVEMENT OF EXISTING ELECTRIC MITAD BY  MECHANICAL AND THERMAL DESIGN ALTERATION FOR  HEAT LOSS REDUCTION

Yetmwork, Zena

dc.contributor.author	Yetmwork, Zena
dc.date.accessioned	2022-02-22T07:05:57Z
dc.date.available	2022-02-22T07:05:57Z
dc.date.issued	2021-10
dc.identifier.uri	http://ir.bdu.edu.et/handle/123456789/13028
dc.description.abstract	In this research work, heat loss reduction as a result efficiency improved and also energy also save works have been done on existing electric Mitad by redesigning components of existing system and experimentally examined the performance .The improvement work mainly focused on major heat loads and heat loss reduction by thermal and mechanical design alterations .Duly, physical structure and heat flow of existing system have been modified and some changes have been made. The Experiment was done by taking sample clay plate with diameter 27cm, thermal conductivity 0.5 W /m.k for both the upper and bottom. To minimize the initial heat up energy and time reduction before introducing TIM the mass of the clay plate reduced from 1.578 kg to 1.358 kg as stated the beside other factors existing system takes higher heat due to its mass . Majorly, the heat load alteration task accomplished by replacement of gypsum insulation with high thermal conductive graphite plate, with d=25cm, thermal conductivity 125w/ m.k which serves as thermal interpose material /TIM also serves as heat spreader and enhancer which contributes 11% bottom loss .Accordingly, it took grand share for efficiency improvement and bottom heat loss reduction as well as serving as interface material for the clay plates to enable dual mode of operation. On the other hand, the heat load of existing system identified as aluminum cover whose thermal conductivity is 205W/m.k replaced by low thermal conductive (0.4w/m.k) bamboo plated cover and about 17% cover loss reduced. Following to all the changes made and by experimentally examination on both modified and existing system 55 and 47 % efficiency attained respectively implies that 8% efficiency improvement. By the modified Injera baking Mitad the product quality which is Injera being uncompromised from the known taste and preference with average working temperature 200 and able to bake Injera on both sides.	en_US
dc.language.iso	en_US	en_US
dc.subject	ENERGY CENTER	en_US
dc.title	IMPROVEMENT OF EXISTING ELECTRIC MITAD BY MECHANICAL AND THERMAL DESIGN ALTERATION FOR HEAT LOSS REDUCTION	en_US
dc.type	Thesis	en_US