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Efficiency of Traditional Cook Stove (TCS)

December 20, 2012

SUBMITTED BY: R AVI K ISHOR DUTTA

069/MSREE/514

SUBMITTED T O : P ROF . DR . K RISHNA R AJ SHRESTHA

RECAST, T RIBHUVAN UNIVERSITY

V ISITING P ROFESSOR , C ENTER FOR E NERGY STUDIES , IOE, P ULCHOWK C AMPUS

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Testing the Efficiency of Traditional Cook Stove (TCS)

Bio Energy (MSREE – I/I) 1 | P a g e

Contents

1 Title ................................................................................................................ 2

2 Objective: ...................................................................................................... 2

3 Apparatus: .................................................................................................... 2

4 Introduction .................................................................................................. 2

4.1 Key facts from World Health Organization (WHO), Fact Sheet – September 2011 ....... 24.2 Nepalese Perspective ........................................................................................................ 2

5 Traditional Cook Stoves (TCS) ................................................................... 4

6 Water Boiling Test (WBT) .......................................................................... 5

6.1 Theory .............................................................................................................................. 56.2 Observations ..................................................................................................................... 6

6.2.1 Standard Data ............................................................................................................ 66.2.2 Data from Experiment............................................................................................... 6

6.3 Analysis ............................................................................................................................ 86.4 Conclusion ........................................................................................................................ 86.5 Limitations ....................................................................................................................... 86.6 References ........................................................................................................................ 9

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1 Title Testing the Efficiency of Traditional Cook Stove (TCS)

2 Objective:

To determine the efficiency of the Traditional Cook Stove.

3 Apparatus: Mud Brick Traditional Cook Stoves (TCS) Set-up

Aluminum Pots (P 1 and P 2)

Thermometers

Weighing Balance

Stop watch

4 Introduction

4.1 Key facts from World Health Organization (WHO), Fact Sheet – September 2011 Around 3 billion people cook and heat their homes using open fires and leaky stoves

burning biomass (wood, animal dung and crop waste) and coal.

Nearly 2 million people die prematurely from illness attributable to indoor air

pollution from household solid fuel use.

Nearly 50% of pneumonia deaths among children under five are due to particulate

matter inhaled from indoor air pollution.

More than 1 million people a year die from chronic obstructive respiratory disease

(COPD) that develops due to exposure to such indoor air pollution.

Both women and men exposed to heavy indoor smoke are 2-3 times more likely to

develop COPD.

4.2 Nepalese PerspectiveCook stoves are the most common way of cooking and heating food in developing

countries. Nepal being a least developed country, biomass energy such as fuel wood,

agricultural residue and animal dung are prevalent sources of cooking. "Chulo", a

traditional cook stove, commonly used in Nepali household kitchens.

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Though the traditional cook stove helps in preparing food, it has some harmful effect to

human health as well. Use of biomass energy and low-grade biomass fuels leads to

excessive levels of indoor air pollution. Women and children in particular are exposed to

the smoke emission. This is one of the reasons for higher rates acute respiratory infection

(ARI) diseases are prevalent among children and women. Release of incomplete carbon

products in the atmosphere, due to poor combustion of biomass fuels, results in green

house gas effect as well.

Many rural households use traditional cooking stoves (often only a hole in the ground)

that use firewood, agricultural residues and cow dung as fuel. These stoves have certain

inherent defects:

They are less than 10 percent efficient (in using the energy store in wood);

The produced smoke stays in the kitchen due to absence proper ventilation, which has

adverse effect to human health.

Utensils and clothes are blackened by soot;

The open fire results in risk of accidents with children burn and/or household fire;

The stove needs regular blowing.

A modified version of the traditional cooking stove is the Improved Cook Stove (ICS).Certain features have been modified to make them more efficient with respect to fuel

wood consumption, make them convenient for cooking and much safer from a health point

of view. Deforestation is often the result of harvesting wood for cooking fuel. The main

goal of most improved cooking stoves is to reduce the pressure on local forests by

reducing the amount of wood the stoves consumes. Additionally, family expenditure on

wood or charcoal translates into less money being available to be spent on food,

education, and medical facility. So an improved cooking stove is seen as a way of

boosting a family's income and saves time.

The study of Traditional Cooking Stove (TCS) cannot be bypassed while emphasizing the

importance of Improved Cook Stove (ICS). The concept of ICS is grounded on traditional

cook stoves which many of Nepalese community use even at present burning wood and

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charcoal in three-stone open fires. These simple stone-based stoves allow the fire, heat,

smoke, and energy to escape around the sides. Similar stoves with mud-walls & coverings

or circular earth space dug down-to certain depth use three-legged metallic support is

widely in use. They are inefficient, unstable, and are the cause of multiple burns and

smoke related illnesses.

Figure: (1.1) Traditional Cook Stove

5 Traditional Cook Stoves (TCS)

Women and children are the victims of poisonous smoke that fill their houses every day,

where they cook, play and study. Some of the burns seen in villages, caused by falling into

the open fires, are dreadful and could have been prevented. The indoor air pollution caused

by the release of carbon monoxide triggers nasty illnesses like Acute Respiratory Infection

(ARI) including pneumonia; conjunctivitis; adverse reproductive outcomes (low-birth

weight and increased still-births); lung cancer; increased infant morbidity/mortality;

depressed immune response; chronic obstructive lung diseases (COLD) - bronchitis,

emphysema, asthma, and skin and eye infection.

With this backdrop, development and adoption of Improved Cook Stoves seems in the

scenario. AEPC mentions: A history of ICS development program in Nepal dates back to

1950s with the introduction of some Indian models. Since then, a number of Improved

Cooking Stove Programs (ICSPs) have been promoted in rural communities of Nepal. Avariety of stove designs with different dissemination strategies are promoted both by the

Government and the NGO's. During 1980s, interest and efforts were revived when the

National Planning Commission included ICS in an attempt to address the pressing fuel-

wood problem. The government’s concern for fuel -wood conservation was also reflected

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with the inclusion of ICS dissemination efforts as an important component of FAO assisted

Community Forestry Development Project (CFDP) in 1981.

6 Water Boiling Test (WBT)

6.1 Theory

The water-boiling test is a laboratory test, which can be used to compare the performance of

two or more stoves under similar controlled conditions, or the same stove under different

conditions.

It simulates the boiling type of cooking to some extent. As a result, it does not necessarily

reflect the actual stove performance, when food is cooked. A known quantity of water is

heated on a cook stove. The volume of water evaporated after complete burning of the fuel

is determined.

Heat Utilization (HU) Efficiency is calculated so as to check the performance of TCS. This

is percentage of heat utilized to total heat supplied to the system.

Mathematically,

Where,

Cw = Specific Heat of water

mi = Weight of Water Taken Initially

T f = Final Temperature of Water

T i = Initial Temperature of Water

L = Latent Heat of Water

M e = Weight of Water Evaporated

E f = Calorific Value of Firewood

W f = Firewood Used

m c = Mass of Charcoal Left

β = Moisture Content on Wood

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6.2 Observations

6.2.1 Standard Data

Room Temperature = 25°C

Calorific Value of Firewood (heat value of fuel) ( E f ) = 16.5 MJ/kg

= 16,500 KJ/kg

Calorific Value of Charcoal (heat value of kindling) = 29 MJ/kg

= 29,000 KJ/kg

Specific Heat of Water ( C w) = 4.18 KJ/kg-K

Latent Heat of Water at Boiling ( L b) = 2,256 KJ/kg

6.2.2 Data from Experiment

Type of Stove: Traditional Cook Stove (TCS)

For Pot – “1” :

Table: (1.1) Observation for Pot - 1

For Pot - "1" (Small)

Weight of Fire-Wood Taken 4.7 kg

Moistu re Content of Wood (β) 15%

Weight of Pot & Lid 0.35

Weight of Pot, Lid & Water (initially) 2 kg

Weight of Water Taken (m i) (2-0.35) kg = 1.65kg

Weight of Pot, Lid & Water at the End 1.7 kg

Weight of Water at the End (m f ) (1.7-0.35 kg = 1.35 kg

Weight of Water Evaporated at the End of Test(m e) = (m i- m f )

(1.65-1.35)kg = 0.3 kg

Weight of Fire Wood Left 3 kg

Weight of Fire Wood Used (W f ) 1.7 kg

Weight of Coal (m c) 0.4 kg

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[4.18×1.65× (97-25) +2256× 0.3]

[(16500×1.7)/ (1+0.01×0.15)]- (29000×0.4)

= 7.15 %

For Pot – “2” :

Table: (1.2) Observation for Pot - 2 For Pot - "2" (Big)

Weight of Fire-Wood Taken 4.7 kg

Moisture Content of Wood ( β) 15%

Weight of Pot & Lid 0.70

Weight of Pot, Lid & Water (initially) 4.2 kg

Weight of Water Taken ( mi ) (4.2-0.70) kg = 3.5 kg

Weight of Pot, Lid & Water at the End 3.95 kg

Weight of Water at the End ( mf ) (3.95-0.7 kg = 3.25 kg

Weight of Water Evaporated at the End of Test(me ) = ( mi- mf ) (3.5-3.25)kg = 0.25 kg

[4.18×3.5× (79-25) +2256× 0.25]

[(16500×1.7)/ (1+0.01×0.15)]- (29000×0.4)

= 8.25 %

Hence,

Total Heat Utilization (HU) Efficiency for TCS = 7.15 %+ 8.25 %

= 15.40 %

× 100%=

× 100%=

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Table: (1.3) Observation of Temperature with Time Time (In Min.) 0 5 10 15 20

Temperature (˚

C) of Pot - "1" (Small) 16 29 46 76 97

Temperature (˚

C) of Pot - "2" (Big) 16 27 41 61 79

Figure: (1.2) Graph of Temperature (˚

C) Verses Time (min)

6.3 AnalysisThe experimental results are based on common data assumptions and are subjected to

further analysis for more precision. The firewood used might not have exactly 16500 KJ/Kg

calorific value. It could be less, but for analysis purpose it has been considered so. This can

be a reason for comparatively less efficiency calculated.

6.4 Conclusion

Hence the heat utilization efficiency of the traditional cook stove was measured in IOE/CESlaboratory with the help of water boiling test and found to be 15.40 %.

6.5 Limitations Instruments used for the data recording are above the level of bed. This has acute effect

the precision of calculations.

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Whole the experiment was taken in rough calculation compromising certain level of

inaccuracy however it was considered to be one of the analytical practical experiences.

6.6 References

FAO, Wood fuel surveys. 1983, UN Food and Agriculture Organization: Rome.

Baldwin, S.F., Biomass Stoves: Engineering Design, Development, and Dissemination.

1986, Center for Energy and Environmental Studies: Princeton, NJ. p. 287.

http://www.who.int/mediacentre/factsheets/fs292/en/index.html

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