EXPERIMENTAL STUDY OF THE ENERGY PERFORMANCE OF NANSU STOVE WITH A MODIFIED GRID BY THE CONTROLLED COOKING TEST

The present work concerns the modification of the grid of the Nansu stove, used in many households in Africa and in particular in Benin. The performance of the stove obtained (modified Nansu) was estimated and compared on the one hand with that of the corresponding reference stove and on the other hand with that of the ordinary Nansu stove. To do this, the Controlled Cooking Test (CCT) was used to determine the specific fuel consumption and cooking time for three dishes, namely rice, beans and voandzou. The results of these tests show that the modified Nansu fireplace is significantly more economical, in terms of fuel consumption and cooking time, compared to the ordinary Nansu fireplace. The savings made by the modified Nansu stove compared to the ordinary Nansu stove are 34.57% to 64.31% in specific consumption and 9.42% to 37.81% in cooking time depending on the type of dish.

Energy Performance Analysis of B1-3.5mm Burner Model of Fasobio-15 Biodigester Biogas Cookstoves

In Burkina Faso, finding wood for cooking is still a headache for rural households due to the advancing desert. Here, we try to bring a new way for farmers who already have a biodigester and convince those who are reluctant to adopt this work to reduce their dependence on wood. For this purpose, a characterization of the energy performance of biogas stoves is carried out based on the three-phase water heating test protocol called Water Boiling Test (WBT). The fuel used in the study is the biogas produced by a batch biodigester fed with pig manure. The analysis of the produced biogas shows a methane content of 60% and maximum hydrogen sulfide of 400ppm. The heat balance shows a loss of 11% in the walls of the cookstove and about 36% in the flue gas. Thus the energy performance of the furnace is estimated at 53%, a combustion rate of 6.4 L /min and the average boiling time is 50 minutes. Given these results, we suggest that households use biogas fuel and the B1-3.5mm burner in the cookstove as a replacement for the other burners. We intend to carry out a controlled cooking test on this stove, a modeling of the biogas production and its consumption in this type of burner.

Fuel and Emission Efficiency test for locally produced charcoal stoves using charcoal sourced from selected tree species in Adola Woyu District, Ethiopia

Background: Energy plays an indispensable role in social, and economic development. It is primarily obtained from biomass and converted to required energy using traditional stoves in most developing countries. Currently, the market is dominated by different shapes and sizes of locally produced cooking stoves. Their impact on fuel-saving, and emission reduction, however, has not been exhaustively investigated. Objective and Method: Hence, the objective of this study is to test the fuel efficiency and emission reduction potential of locally produced charcoal stoves. Accordingly, four charcoal stoves and three plant species that are commonly used were collected for conducting laboratory tests following a controlled cooking test. Results: The overall findings revealed that about 62.69% of the respondents use locally produced charcoal stoves compared to the traditional metal stoves (37.31%). However, individual stove-wise analysis indicates that traditional metal stoves are majorly used stove type followed by Lakech (29.36%) and Mirchaye (13.46%) stoves. Overall, a traditional metal stove consumes a huge amount of fuel (0.23ton/year) which is around 0.0046ha of forest and is responsible for the emission of 77.07ton of CO 2 e per year whereas the mean consumption of improved stoves is 0.16ton/year which is about 0.0032ha of forest and emits 13.69tons of CO 2 e per year. Furthermore, these differences were among improved stoves. Accordingly, the highest annual greenhouse gas emission was recorded by Mirchaye stove (14.64ton of CO 2 e) followed by lakech, and kib stoves 13.69, and 12.74ton CO 2 e respectively. The types of wood used for charcoal preparation, in addition to stoves types, also have an impact on the amount of fuel consumed and pollutants emitted. Conclusions: Generally improved stoves significantly contribute to reducing emission and fuel consumption which in turn reduces the impact on forest resources, human health, and global warming of the energy sector. Hence, this finding discloses the distribution of these improved stoves for local communities by government and concerned stakeholders to assure affordable and clean energy for all and reducing pressure on forest and human health.

PERANCANGAN KOMPOR BRIKET KOMERSIAL BERBAHAN SENG

Penggunaan kompor berbahan bakar padat berupa briket arang biomassa untuk keperluan memasak kurang popular. Ini disebabkan karena ketersediaan bahan bakar tersebut yang belum banyak, dan kompor briket yang menarik belum tersedia. Perancangan kompor ini dibuat dari seng bekas, dengan lubang udara di sekitar ruang bakar kompor, untuk mengetahui pengaruh lubang udara terhadap kinerja kompor. Metode penelitian yang digunakan metode pendidihan air (Water Boiling Test) dan metode perebusan makanan (Controlled Cooking Test), dengan membedakan bahan bakar yang dipakai, yaitu briket dan arang kayu. Hasil uji kinerja kompor yang optimal yaitu pada kompor dengan lubang udara. Waktu mendidihkan air paling cepat didapat pada penggunaan bahan bakar arang kayu di percobaan kedua dengan waktu yang dibutuhkan 9,44 menit, briket yang dihabiskan sebesar 125 gram, laju pembakarannya sebesar 13,24 gram/menit. Sedangkan waktu paling cepat dicapai pada pengujian perebusan makanan pada penggunaan bahan bakar arang kayu di percobaan ketiga dengan waktu yang dibutuhkan 24,17 menit, bahan bakar yang terpakai sebesar 140 gram dan laju pembakarannya 5,79 gram/menit. Meskipun penggunaan bahan bakar arang kayu lebih cepat dalam proses pengujian. Tetapi bahan bakar yang dihabiskan lebih banyak ketimbang penggunaan bahan bakar briket.Kata Kunci : Briket arang biomassa, Controlled Cooking Test, Kompor Briket, Water Boiling Test

Assessing the effect of starch on density and caloric value in sawdust briquette for domestic energy utilization in North-Western Nigeria

The effect of starch on density, caloric value and specific fuel consumption were assessed in this research. Composite sawdust briquettes were produced from the mixture of sawdust and starch within four treatments in a percentage ratio of 80:20 for treatment A, 70:30 for treatment B, 60:40 for treatment C and 50:50 for treatment D. Densification of the mixtures was achieved using a manually operating briquetting machine and starch gel was used as a binding agent. The performance of briquette produced was examined under controlled cooking test. Energy content was determined using oxygen bomb calorimeter. The results obtained from density according to treatments A, B, C and D respectively were 0.0002067kg/cm3,0.0002433kg/cm3, 0.00025kg/cm3. Treatment D has the highest density of 0.00029kg /cm3. The caloric value was determined from the heat of combustion with treatment B having the highest energy content of 7.37cal/g, C=6.159cal/g, A=6.055calg, and D=4.573cal/g. Specific fuel consumption was determined during controlled cooking test and the values for the respective treatments were A=0.89g, B=0.47g, C=0.64g, D=0.86g, and fire wood=0.89g. Time taken to cook 200g of rice was obtained using wrist watch and the values were: A=50min, B=44min, C=48min, D=47min, and firewood had the highest value of 53min. Results showed that, increase in the quantity of starch led to increase in density of composites.

Influence of the Technological Cycle «Fixing» on the Quality Characteristics of Pollock Fillets (Theragra Chalcogramma)

Pollock (Theragra chalcogramma) remains one of the main fishing objects in the far Eastern region. The most popular product on both the domestic and international markets is fillet, when it is frozen it can be used to produce a wide range of finished products. The main technology for obtaining iced fillet consists of its production in a fixed or loose form. A man conducts the operation «fixed fillet» immediately after filleting fresh fish by irrigation or immersion in a cold 10 % solution of table salt. The research purpose was to determine changes in the quality characteristics of fixed and unfixed Pollock fillets during cold storage. The research object was refrigerated fixed and unfixed fillet of Pollock stored at a temperature below minus 18 degrees for up to 26 weeks. During storage the authors run organoleptic assessment on refrigerated, defrosted fillets after the cooking test. The results are the following: after 6 weeks of storage the organoleptic quality indicators are quite stable for all types of fillets; after 14 weeks there is a 40 % decrease in the overall score for the fixed fillet; moreover, there are the main changes in the samples after cooking for the most significant organoleptic indicators: color, taste, smell, consistency. After 14 weeks of storage the quality indicators of loose fillets remained almost unchanged. By the 14th week of storage the freshness value coefficient of the fixed fillet increases almost 3 times (from 14.8 to 40.0), i.e. a man can consume the fish only after mandatory cooking. The study identified that the operation of fixing fillet preserved the fillet block integrity, giving greater mechanical strength to the fillets, reducing the tissue juice loss, but it is inferior in organoleptic parameters to the loose fillet during storage reducing its shelf life. According to the experiment results, the researchers recommend a storage period for fixed frozen fillet of Pollock – up to 5 months, for loose fillet – up to 7 months without considering packaging materials.

Relationship between the properties of raw and cooked spaghetti – new indices for pasta quality evaluation

The quality of pasta can be evaluated by measuring the characteristics which encompass the most important quality parameters, such as colour, cooking properties and texture. The aim of the study was to suggest new indices which can be used to evaluate the quality of pasta. For the tests, 15 samples of spaghetti (produced from either semolina or common wheat flour) were used. The bending test was performed for the determination of the strength properties of raw pasta, while the pasta colour parameters were evaluated via the Commission Internationale de l’Eclairage system. The pasta cooking test included the evaluation of optimum cooking time, weight increase index and cooking loss. The samples of cooked spaghetti were cut, and the parameters describing pasta texture were determined. Statistical analysis showed significant correlations (α = 0.05) between colour parameters (lightness and redness) and pasta ash content (R = -0.90 and 0.84, respectively). The mechanical properties of raw pasta correlated positively with pasta density. The strongest correlation was found between pasta density and flexural strength. The destruction force for raw spaghetti during the bending test correlated significantly and positively with the cutting force of the cooked pasta. The obtained correlations can be helpful in pasta quality evaluation.

Optimization of Parameters in the Compression Moulding Process of Thermoset Products

This article analyses the optimization of technological and machining parameters when processing thermosets. These parameters were optimized by various tests, e.g. cooking and pressure test. The reason for using the cooking test is that thermosets are low molecular weight compounds and this test provides a picture of their ability to absorb the liquid. The importance of optimizing the parameters is in the fact that after moulding of thermosets, it is not possible to melt and mould them again. Therefore, every moulded piece that does not satisfy the quality conditions is a reject and loss for the company [1,2]. The article shows limiting parameters and contains proposed optimizations for moulding in order to avoid rejects and damage to machines. The three main technological parameters of moulding are examined, namely compaction pressure, mould temperature and moulding time. The external parameter is thermoset temperature [3,4,5].