Performance Testing of a Parabolic Solar Concentrator for Solar Cooking

Mbodji, Ndiaga; Hajji, A.

doi:10.1115/1.4033501

Cited by 27 publications

(18 citation statements)

References 20 publications

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“…Enhanced performance with stable efficiency is achieved when rays are concentrated on the glazed receiver. Mbodji and Hajji [18] tested a parabolic dish for solar cooking. The author achieved a 140 o C temperature of synthetic oil with a glazed receiver against 125 o C without glazing.…”

Section: Introductionmentioning

confidence: 99%

Thermal Performance Analysis of Glazed and Unglazed Receiver of Scheffler Dish

Malwad

Tungikar

2020

Journal of Thermal Engineering

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The impact of reradiation and convection losses from the receiver is substantial on the performance of solar parabolic dish concentrator. In this paper, an experimental and theoretical study to compare the performance of the glazed and unglazed receiver of Scheffler dish for direct steam generation is presented. Tempered glass cover is provided on aperture to reduce the reradiation and convection losses from the receiver. Improvement in the efficiency of the Scheffler dish is found due to suppressed heat losses from the receiver front surface. Overall heat loss coefficient, useful energy transfer rate to water, steam flow rate, and efficiency of the system with and without glass cover on the receiver are evaluated and compared. The average solar beam intensity during experimentation was 569 W/m 2 and 600 W/m 2 with the glazed and unglazed receiver respectively. The average temperature at the receiver with glazing is recorded as 425 o C, even at low solar beam intensity in comparison with the unglazed receiver. Overall heat loss coefficient at the front surface of the receiver is reduced to 6.04 W/m 2 K. It has been observed that the Scheffler dish with a glazed receiver achieves thermal performance above 50.00% within the solar beam intensity range of 600-650 W/m 2. The enhancement of 8.74% in the average thermal efficiency, with glass cover on the receiver is achieved.

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Section: Introductionmentioning

confidence: 99%

Thermal Performance Analysis of Glazed and Unglazed Receiver of Scheffler Dish

Malwad

Tungikar

2020

Journal of Thermal Engineering

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“…System description and heat transfer processes System description and operation Figure 1 shows the schematics of the experimental system used in this study and described in more details in a previous paper [3]. The system is composed of the following elements: a solar concentrator, a receiver, a heat storage tank, and a circulation pump placed in the primary fluid circuit.…”

Section: Methodsmentioning

confidence: 99%

“…Solar cooking can be classified into four categories depending on the required temperature range: cooking (85 to 90°C), boiling (100 to 130°C), frying (200 to 250°C), and grilling (over 300°C) [3]. However, the most frequent classification on solar cooking systems distinguishes between direct and indirect systems [3].…”

Section: Brief Literature Reviewmentioning

confidence: 99%

“…However, the most frequent classification on solar cooking systems distinguishes between direct and indirect systems [3]. In direct cookers, the solar heat is transferred directly from the reflective surface to the food container (casserole, pot, dish, etc.)…”

Section: Brief Literature Reviewmentioning

confidence: 99%

“…Both types can integrate or not a heat storage system whose size depends on the desired autonomy. Modern technologies often include internal large-scale kitchens for collective applications using fluid transfer with or without heat storage depending on the desired autonomy [3].…”

Section: Brief Literature Reviewmentioning

confidence: 99%

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Modeling, testing, and parametric analysis of a parabolic solar cooking system with heat storage for indoor cooking

Mbodji

Hajji

2017

Energ Sustain Soc

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Background: In an ever-changing world where needs increase daily due to economic growth and demographic progression, where prices are unstable, where reserves are running out, where climate change is topical, the energy issues are increasingly marked by the question of sustainability. In many developing countries, wood and subsidized butane are the main sources of energy used for cooking in households. The use of solar energy in domestic cooking becomes unavoidable. Several models of solar cookers have been proposed, but most of them dealt with box and oven types of solar cookers without storage. Methods: This paper presents a dynamic thermodynamic model of a parabolic solar cooking system (PSCS) with heat storage, along with a comparison of the model solution with experimental measurements. The model uses various thermal resistances to take into account heat transfer between the different parts of the system. Results: The first experimental setup consists of a parabolic concentrator (0.80-m diameter and 0.08-m depth) and a 1.57-l cylindrical receiver. The second experimental setup is composed of a parabolic concentrator (1.40-m diameter and 0.16-m depth), the same receiver, and a 6.64-l heat storage. Tests were carried out in Rabat, Morocco, between April 24 and July 10, 2014, and between May 15 and June 18, 2015. Synthetic oil is used as a transfer fluid and a sensible heat storage. Conclusions:Comparison between predicted and measured temperatures shows a good agreement with a relative error of ± 4.4%. The effects of important system design and operating parameters were also analyzed. The results show that a 50 W m −2 increase of the daily maximum solar radiation increases the storage temperature by 4°C and a 5% increase of the receiver reflectance or absorptance improves the maximum storage temperature by 3.6 and 3. 9°C, respectively. Optimizing the aspect ratio of the receiver to 2 gives a maximum storage temperature of 85°C. Increasing the thermal fluid mass flow rate from 0 to 18 kg h −1 , or the receiver thermal insulation from 0.01 to 0. 08 m, increases the maximum storage temperature by 65 and 17°C, respectively.

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Experimental investigation of solar‐powered food steamer based on parabolic dish concentrator for domestic applications

2022

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Steam cooking is beneficial over other cooking techniques like boiling since it preserves more vitamins lost during other methods. In this study, a novel solar food steamer (SFS) based on a parabolic dish concentrator (PDC) is designed and constructed for domestic food preparation. A straightforward fabrication process of a 2.626 m2 PDC with design calculations is also presented. The system's instantaneous energy and exergy efficiency evaluation has been examined from different tests over three consecutive days. The system's high energetic and exergetic efficiency was achieved in the case of sweet potato, that is, 72.83% and 15.14%, respectively. In the case of dried chickpeas, the maximum steaming duration of 70 min was attained, along with an energy efficiency of 47.74% and an exergy efficiency of 10.07%. In addition, an economic analysis was performed to determine the payback time in terms of cost and utility. The payback time for the proposed method is 2.4 years. The SFS may save 43 kg/month of carbon dioxide from escaping into the atmosphere; it can be considered an environmentally valuable device.

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Performance Testing of a Parabolic Solar Concentrator for Solar Cooking

Cited by 27 publications

References 20 publications

Thermal Performance Analysis of Glazed and Unglazed Receiver of Scheffler Dish

Thermal Performance Analysis of Glazed and Unglazed Receiver of Scheffler Dish

Modeling, testing, and parametric analysis of a parabolic solar cooking system with heat storage for indoor cooking

Experimental investigation of solar‐powered food steamer based on parabolic dish concentrator for domestic applications

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