Energy Procedia 57, 1613-1622, 2014. 50: 2014: Solar powered heat storage for Injera baking in Ethiopia. AH Tesfay, MB Kahsay, OJ Nydal. Energy Procedia 57, 1603-1612, 2014. 50: 2014: Energy consumption performance analysis of electrical mitad at mekelle city. MH Hailu, MB Kahsay, AH Tesfay, OI Dawud.
(2014) Energy storage integrated solar stove: A case of solar Injera baking in Ethiopia. IEEE conference proceedings. (2014) Solar Powered Heat Storage for Injera Baking in Ethiopia. Energy Procedia. Academic article Plasencia Cabanillas,
The objective of this research is to understand the actual Injera baking process (energy and time), design; construct and test a steam based solar Injera baking system. And
A solar stove for injera baking with storage uses a parabolic dish solar collector that was linked with latent heat made of solar salt (40% KNO 3 and 60% NaNO 3) and obtains that the storage has the capacity to hold usable thermal energy for 1–2 days, and 19 injera were successfully baked using the heat that had been stored, with each injera
156 Abdulkadir A. Hassen et al. / Energy Procedia 93 ( 2016 ) 154 – 159 2. Methods and Material The laboratory model of the proposed solar powered Injera baking system is shown in Fig. 1. The
World Congress, Energy Procedia, Volume 57 (2014) Pages 12 66-1274 . Solar powered heat storage for Injera baking in Ethiopia. Jan 2013; 1603-1612; Mulu Asfafaw Haileselassie Tesfay;
However, there is some trial to use solar energy for Injera baking is still on the research stage like the initiative taken in the article Solar powered heat storage for injera baking in Ethiopia. Energy Procedia, 57 (2014), pp. 1603-1612. View PDF View article View in Scopus Google Scholar. Tolessa et al., 2017
Solar Powered Heat Storage for Injera Baking. Tesfay, Asfafaw H; Kahsay, Mulu Bayray; Nydal, Ole Jørgen. Collections. Institutt for energi og prosessteknikk [4032] Original version
Injera baking tests were carried out on the top plate of the heat storage. Injera baking Solar Powered Heat Storage for Injera Baking in Ethiopia. Energy Procedia 2014 ;Volum 57. s. 1603-1612 http Driesen, Johan. Solar Energy Resource Assessment of the Geba Catchment, Northern Ethiopia. Energy Procedia 2014 ;Volum 57. s. 1266-1274
Ethiopia, the second most populated country in Africa, meets 96% of its energy need from bio-mass and majority of this energy goes entirely to Injera baking. Injera, a pan-cake like bread that is consumed by most of the population, demands a temperature of 180-220 o C to be well baked. Both traditional and newly developed biomass Injera stoves are energy
Unprocessed petrol, wood, charcoal, animal dung, and other agricultural waste are the main traditional gas sources for injera baking. This is particularly common in developing countries like Ethiopia [12, 13].The majority of households complete their injera baking system by using an open fireplace, three stones, or a baking device, which is a wasteful and ineffective
Injera baking requires over 50 % of the primary energy consumption and over 75 % households'' energy consumption. This intensive biomass utilization is accounted for deforestation,
Injera baking is the most energy-intensive activities in Ethiopia (Hailu et al., 2017). Injera is the most popular baked product in Ethiopia and some parts of east Africa. Preparation of Injera usually takes two to four days from mixing to baking. It can be produced from Teff and other powdered cereals.
Energy Procedia, 2014. Solar Powered Heat Storage for Injera Baking in Ethiopia. asfafaw tesfay. Energy Procedia, 2014. Design and Manufacturing of Thermal Energy Based Injera Baking Glass Pan, Energy Procedia, vol 93, pp.
Energy Procedia 57 ( 2014 ) 2946 – 2955 Ethiopia Abstract An accompanied paper of the Author discusses on a suitable thermal storage mainly for Injera baking purpose. The author''s
Solar Powered Heat Storage for Injera Baking in Ethiopia. asfafaw tesfay. Energy Procedia, 2014 Electrical mitad, Injera baking energy, Thermal efficiency, Baking temperature, Ethioopia. 1. INTRODUCTION The household sector in Ethiopia accounts for about 89% of the total energy consumption and this sector also consumes about 96%, 15% and 33
The number of people in the world using traditional biomass energy is 2.7 billion (IEA, 2015) Ethiopia, 95% of the population relies on the use of traditional biomass for cooking application (IEA, 2015) among which 50% of the energy is used to bake injera — traditional pan cake like bread.Due to the low efficiency of injera baking biomass stoves, large amounts of
December 2014 · Energy Procedia. There are different types of Injera baking stoves design in Ethiopia using biomass energy such as open fire three stone stove, Mirt stove (includes improved
Citation: Energy Procedia, Volume 57, 2014, Pages 1603–1612, 2013 ISES Solar World Congress 10.1016/j.egypro.2014.10.152 Sammendrag Ethiopia with a population of about 85 million meets 96% of its energy needs with bio-mass,
(a) (b) (c) (d) Fig. 4. Injera baking behavior, (a) fresh Injera; (b) baking Cycle, (c) baking power and (d) baking time Asfafaw Haileselassie Tesfaya et al. / Energy Procedia 57 (2014) 2946 – 2955 A no-load test was run to check if the stagnation temperature of the system is
Energy Procedia 57 ( 2014 ) 1603 – 1612 Solar powered heat storage for Injera baking in Ethiopia Asfafaw Haileselassie Tesfaya,b,*, Mulu Bayray Kahsayb, Ole Jørgen Nydala
Mekelle, Ethiopia Abstract Ethiopia, the second most populated country in Africa, meets 96% of its energy need from bio-mass and majority of this energy goes entirely to Injera baking. Injera, a pan-cake like bread that is consumed by most of the population, demands a temperature of 180-220 oC to be well baked. Both traditional and newly
Ethiopia with a population of about 85 million meets 96% of its energy needs with bio-mass, charcoal, wood, animal dung and plant residues. More than 50% of this energy goes entirely on baking Injera. Injera the national food of the country demands 180-220 oC to be well cooked. In this article; Injera baking with solar energy on off-focus
There are different types of Injera baking stoves design in Ethiopia using biomass energy such as open fire three stone stove, Mirt stove (includes improved one with high chimney, stand types
DOI: 10.1016/J.EGYPRO.2014.10.330 Corpus ID: 73526627; Design and Development of Solar Thermal Injera Baking: Steam Based Direct Baking @article{Tesfay2014DesignAD, title={Design and Development of Solar Thermal Injera Baking: Steam Based Direct Baking}, author={Asfafaw Haileselassie Tesfay and Mulu Bayray Kahsay and Ole Jorgen Nydal}, journal={Energy
The number of people in the world using traditional biomass energy is 2.7 billion (IEA, 2015). In Ethiopia, 95% of the population relies on the use of traditional biomass for cooking application (IEA, 2015) among which 50% of the energy is used to bake injera — traditional pan cake like bread. Due to the low efficiency of injera baking biomass stoves, large amounts of
The reports by Tiruwork et al. from the controlled cooking tests on Mirt stoves show as it would save 31% fuelwood consumption over traditional open fire stoves, cooking time being similar for both [] the field test, Gonzie stoves saved 33.9–54.2% of firewood for baking injera, in different areas of southern Ethiopia [], while the test made by ECO in Gonzie stoves gives a 41% saving
Tesfay et al. (2014) [40] proposed and tested a solar-powered Injera baking device with a heat storage system, which makes it suitable for indoor and whole day cooking. A parabolic dish solar concentrator bakery unit with integrated thermochemical energy storage utilizing a metal hydride was developed and tested successfully by Ayub et al
Storage for Injera Baking in Ethiopia. Energy Procedia, 2014. 57: Resource and Energy Economics, 2014. 38: p. 110-124. Solar Powered Heat Storage for Injera Baking in Ethiopia. Article.
The staple food is a large thin, fine type of bread like ''kitta'' in Ethiopia, Eritrea, Somalia and Sudan. In Ethiopia and Eritrea, it is recognized as "Injera."The diameter of Injera in Eritrea/Ethiopia is 60 cm, between both Somalia and Sudan is 35 cm. baking in Ethiopia needs a large proportion of the domestic energy required by Injera.
Unprocessed petrol, wood, charcoal, animal dung, and other agricultural waste are the main traditional gas sources for injera baking. This is particularly common in developing countries like Ethiopia [12, 13].The majority of households complete their injera baking system by using an open fireplace, three stones, or a baking device, which is a wasteful and ineffective
Asfafaw Haileselassie Tesfay, Mulu Bayray Kahsay, Ole Jørgen Nydal, Design and development of solar thermal Injera baking: steam based direct baking, Energy Procedia 57 (2014) 2946–2955 Tesfay A, Nydal O, Kahsay M, Energy storage integrated solar stove: A case of solar Injera baking in Ethiopia, Proceedings of the 4th IEEE Global
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