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Improved biogas ‘Injera’ bakery stove design, assemble and its baking pan floor temperature distribution test
Energy for Sustainable Development ( IF 5.5 ) Pub Date : 2021-01-19 , DOI: 10.1016/j.esd.2020.12.009
Derese T. Nega , Bezuayehu Mulugeta Yirgu , Shewangzaw W. Demissie

This study contributes to the design, assembly, and heat distribution test of the Injera bakery in Ethiopia for the clean energy and proficient cookstoves sub-sector of Ethiopia. Accordingly, an improved burner manifold, composite clay baking pan, and optimum design and assembly information are provided. Additionally, the thermal distribution throughout the baking pan (local name: ‘Mitad’) is tested by utilizing 8.5 m3 biogas digester size. The test results obtained showed a better temperature distribution of the improved Injera baking stove in terms of cooking duration and specific fuel consumption than that of the traditional ‘Three stone’, ‘Mirt’, and ‘Gonzie’ Injera baking stove is achieved. The outcomes additionally indicated that the integral biogas improved Injera bakery stove has a cooking capacity of 57% and can bake on average 20 − 25 pieces of Injera per hour with a diameter equal to the standard size of the hotel Injera (500 mm). Subsequently, this work significantly affects the presentation of alternative Injera baking cookstoves from sustainable energy sources such as biogas and contributes to the realization and implementation of the national biogas program.



中文翻译:

改进的沼气“ Injera”烘焙炉灶设计,组装及其烤盘地板温度分布测试

这项研究有助于埃塞俄比亚Injera面包店为埃塞俄比亚的清洁能源和熟练炊具分部门进行设计,组装和热分布测试。因此,提供了改进的燃烧器歧管,复合粘土烤盘以及最佳的设计和组装信息。此外,利用8.5 m 3来测试整个烤盘(本地名称:“ Mitad”)的热分布沼气池大小。获得的测试结果表明,与传统的“三石”,“污垢”和“ Gonzie” Injera烘烤炉相比,改进后的Injera烘烤炉在烹饪时间和比燃料消耗方面的温度分布更好。结果还表明,整体式沼气改进的Injera烘焙炉具的烹饪能力为57%,每小时平均可烘烤20-25件Injera,其直径等于酒店Injera的标准尺寸(500毫米)。随后,这项工作极大地影响了来自可持续能源(例如沼气)的替代Injera烘烤炉灶的展示,并为实现和实施国家沼气计划做出了贡献。

更新日期:2021-01-19
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