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| dc.contributor.author | ALTASEB, KEGNE SISAY | |
| dc.date.accessioned | 2022-03-31T07:03:38Z | |
| dc.date.available | 2022-03-31T07:03:38Z | |
| dc.date.issued | 2021-09 | |
| dc.identifier.uri | http://ir.bdu.edu.et/handle/123456789/13382 | |
| dc.description.abstract | Electric Injera baking mitads are the most prevalent and energy intensive appliances used in Ethiopia and encounters bulk amounts of heatloss. Even though it is inefficient, the apparatus has high market penetration and it is continuing at itscurrent higher energy consumption and lower efficiency, subsequently higher monthly energy billfor the consumers and high energy waste for the national grid.In this research, the improvement of an electric Injera baking mitad using steel powder as additive material with gypsum as insulator will be experimentally studied.This study aims to make experimental investigation and analysis of electric mitad: plate thermal conductivity improvement, energy consumption, heat energy loss and insulation system. Before testing improved electrical mitad thermal performance four samples (Ao, A1, A2, & A3) with different compositions of steel powder (0g, 15g, 25g& 35g) and constant 75g clay soil were prepared to decided appropriate compositions. For this study 1.5Kgof steel powder (i.e. 25% weight of mitad) and 4.5Kgof clay soil (i.e.75% weight of mitad) with K=1.46W/m.K is used to prepare mitad plate composition. This composition will increase the thermal conductivity of clay soil by 42%. The reason to select this composition was if the thermal conductivity is high it is difficult to control the baking process, like baking on metal and the specific heat capacity will decrease when thermal conductivity increase. The results ofexperimental investigation were analytically analyzed and the specific average baking energy was 0.45 kWh per kg of injera (or) 0.198 kWh per injera, while the thermal efficiency byconsidering baking of 4.395kg of Injera was 86.4%. The electric Injerabaking process was loss 1400.02KJ of heat energy (i.e.14.08% from 10300KJ input energy). The value obtained fromthe analysis reduces the energy loss by more than 50% from the ranges of (40 - 60%) from previous studies. From heat energy loss 92.17%, 3.95%, 2.08%, 1.04%0.76% accounts for retained, baking plate, bottom enclosure, side enclosure and cover lid respectively. Keywords: injera baking, thermal efficiency, electrical mitad, baking time. | en_US |
| dc.language.iso | en_US | en_US |
| dc.subject | Thermal Engineering | en_US |
| dc.title | INVESTIGATINGTHE PERFORMANCE IMPROVEMENT OF ELECTRICAL INJERA BAKING MITAD USING STEEL POWDER AS ADDITIVE MATERIAL WITH GYPSUM INSULATOR | en_US |
| dc.type | Thesis | en_US |
