Injera baking is one of the most energy intensive cooking activities. In response to this, improved stove like Mirt has been introduced. However, we still need to cut trees. An innovative and sustainable alternative to this is the use of biogas. However, less is known about its application in Injera baking. Individuals have come with various designs of the burner system and bio-Mitad (see figure 1).
From energy efficiency point of view baking on clay that may be up to 60cm diameter is not good. The study [3] reported a thermal conductivit....
Fig.1 Biogas burner and biogas Mitad [1, 2]
The burner designs on the left and center are developed by innovative individuals but the report [1] claims they have low performance as the gas doesn’t burn as required. This however could also be due to low gas pressure or high pressure drop. The biogas Mitad on the right is developed by Selam Vocational training center [2].Similarly, the design is unable to attain uniform heat distribution and therefore bake good Injera.[5] Overall, there is a need for formal research despite the seemingly trivial causes of the problems.
Research review
Burner system design begins with question like how much heat is required to cook Injera. This determines the gas flow rate and hence the geometry and size of the burner system. Burnham, [3] has shown that 1 KW cooking power is required for baking Injera which is 20KW fire power in the test Mitad. (5% efficient) This value is the average result from 5 bakers and baking of 10 Injera/batch. The author shows that the results for cooking power agree with previous similar works but difference exists in the stove efficiency.
From energy efficiency point of view baking on clay that may be up to 60cm diameter is not good. The study [3] reported a thermal conductivit....
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