Design and Manufacturing of Thermal Energy Based Injera Baking Glass Pan

Hassen, Abdulkadir Aman; Kebede, Sisay B.; Wihib, Nigussie M.

doi:10.1016/j.egypro.2016.07.164

Cited by 17 publications

(7 citation statements)

References 2 publications

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“…(1) Energy Required . Based on the energy needed to raise the dough's temperature to a desired level (practical warmth) and the amount of power needed to boil the water that evaporates during baking, the desired amount of heat strength to be supplied with the gasifier for injuring baking mushrooms was determined (latent heat) [ 10 , 37 , 38 ]. Thus, the total heat energy was determined using the following equation:

…”

Section: Methodsmentioning

confidence: 99%

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Development and Performance Evaluation of Biomass-Based Injera Baking Gasifier Stove: A Case Study of Clean Cooking Technologies in Ethiopia

Ebissa,

Getahun

2024

The Scientific World Journal

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The primary energy source in Ethiopia is biomass. Over 80% of Ethiopians are rural dwellers who rely on biomass energy for lighting and cooking. In most parts of Ethiopia, injera is traditionally baked using an open fire, a three stone, or a device using woody biomass. These baking stoves have very low efficiency and consume a significant amount of fuel. Moreover, these traditional baking stoves have released large amounts of indoor air pollution, which has led to different types of health-related risks, especially for women and children in the country. Therefore, the aim of this study was to investigate efficient and fuel-saving injera baking technologies. Rigorously, an injera baking gasifier stove was designed, developed, and characterized in detail through water boiling and control cooking test methods. The indoor air pollution level was evaluated using particulate matter measuring instruments. The result indicated that the developed gasifier stove had a thermal efficiency of 21.8%. Furthermore, an 86% fuel savings performance was demonstrated by the controlled cooking test for the injera baking gasifier stove. The average emission concentrations of particulate matter and carbon monoxide were 608 µg/m3 and 9 ppm, respectively, during indoor air pollution determination. The study showed that injera baking gasifier stoves are a promising cooking technology for societies where baking is mostly dependent on traditional biomass fuel.

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…”

Section: Methodsmentioning

confidence: 99%

“…Generally, the average weight of one injera dough is approximately 450 g, 60% of the dough is water, and the remaining 40% of the dough is Teflon [ 10 ]. Thus, for this study, the average weight of one injury was 350 g.…”

Section: Methodsmentioning

confidence: 99%

Development and Performance Evaluation of Biomass-Based Injera Baking Gasifier Stove: A Case Study of Clean Cooking Technologies in Ethiopia

Ebissa,

Getahun

2024

The Scientific World Journal

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“…In most Ethiopian households, this Injera baking system is carried out using biomass fuel and an open fire system (Vaccari et al, 2017). Furthermore, such baking systems have drawbacks such as indoor air pollution, low efficiency, gender inequality, and high fuel consumption (Hassen et al, 2016). It is critical to introduce better cooking and heating technologies in order to improve health and general welfare.…”

Section: Solar Thermal Technologymentioning

confidence: 99%

Comprehensive Study on Ethiopia Renewable Energy Technology Development and Barriers to Meet Rural Energy Needs

2021

JETP

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“…In Ethiopia, more than 90% of the population use biomass fuels for cooking, heating and lighting, of which 99% is derived from firewood, charcoal, crop residue and leaves. 3,4…”

Section: Introductionmentioning

confidence: 99%

Short-term exposure assessment to particulate matter and total volatile organic compounds in indoor air during cooking Ethiopian sauces (Wot) using electricity, kerosene and charcoal fuels

Embiale

Zewge

Chandravanshi

et al. 2019

Indoor and Built Environment

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A total of 45 households were selected to participate in a study to assess indoor exposure to particulate matter (PM) and total volatile organic compounds (TVOC) while cooking a widely consumed Ethiopian traditional stew sauce ( Wot, in Amharic). The geometric mean (GOM) concentrations of PM1, PM2.5 and PM10 when electricity, kerosene and charcoal fuel sources were used during the wet season ranged 11.4–151 µg.m−3, whereas the GOM concentrations during the dry season ranged 7.7–222 µg.m−3. The GOM of TVOC during the wet and dry seasons using electricity, kerosene and charcoal fuel ranged 350–812 µg m−3. The health risks associated with exposure to PM2.5, PM10 and total suspended particulate matter (TSP), either as a single pollutant or cumulative based on the hazard quotient (HQ) or hazard index (HI) calculation by U.S. Environmental Protection Agency, indicate that exposure to PM2.5, PM10 or TSP while cooking Wot using electricity, kerosene and charcoal fuels may not cause health problems to a healthy adult. However, long-term exposure to high levels of PM10 emissions when charcoal fuel is used is considered to be unsafe. The exposure to all the emitted pollutants during the use of any of the three fuels sources may also pose a human health impact to individuals near the sources.

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Design and Manufacturing of Thermal Energy Based Injera Baking Glass Pan

Cited by 17 publications

References 2 publications

Development and Performance Evaluation of Biomass-Based Injera Baking Gasifier Stove: A Case Study of Clean Cooking Technologies in Ethiopia

Development and Performance Evaluation of Biomass-Based Injera Baking Gasifier Stove: A Case Study of Clean Cooking Technologies in Ethiopia

Comprehensive Study on Ethiopia Renewable Energy Technology Development and Barriers to Meet Rural Energy Needs

Short-term exposure assessment to particulate matter and total volatile organic compounds in indoor air during cooking Ethiopian sauces (Wot) using electricity, kerosene and charcoal fuels

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