Approximately three billion people cook with solid fuels, mostly wood, on open fires or rudimentary stoves. These traditional cooking methods produce particulate matter and carbon monoxide known to cause significant respiratory health problems, especially among women and children, who often have the highest exposure. In this work, an inexpensive potassium-based catalyst was incorporated in a chimneyless biomass cookstove to reduce harmful emissions through catalytic oxidation. Potassium titanate was identified as an effective and stable oxidation catalyst capable of oxidizing particulate matter and carbon monoxide. Using a cordierite monolith to incorporate potassium titanate within a bespoke, rocket-style, improved cookstove led to a 36% reduction in particulate matter emissions relative to a baseline stove with a blank monolith and a 26% reduction relative to a stove with no monolith. Additionally, the catalytic stove reduced particulate matter emissions by 82%, reduced carbon monoxide emissions by 70%, and improved efficiency by 100% compared to a carefully tended, three-stone fire. Potassium titanate was also shown to oxidize carbon monoxide at temperatures as low as 500 °C, or as low as 300 °C when doped with copper or cobalt.
A catalytic rocket stove was developed to reduce emissions and improve efficiency compared to open cooking fires or traditional semienclosed cookstoves, called poyos, typical of rural Guatemala. Traditional stoves often emit particulate matter and carbon monoxide at sufficient levels to cause respiratory illnesses and other health problems. Using focus group results, the stove was tailored to the needs of Guatemalan cooks. Field trial participants were provided with stove training to ensure that stoves were operated correctly. Somewhat surprisingly, the field trial demonstrated a high level of user acceptance in rural Guatemala, where users cooked 93% of the time with the catalytic stove despite having to change some cooking practices. In the field trial, the stove reduced emissions by as much as 68% and improved fuel efficiency by as much as 61% during real-world cooking events relative to the traditional poyo. An additional qualitative portion of the field study identified strengths and weaknesses of the stove that are being addressed as part of an iterative design process.
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