WONG SIONG JI UNG IN BOX TYPE SOLAR COOKER STUDY OF HUMIDITY

Transcription

1 STUDY OF HUMIDITY IN BOX TYPE SOLAR COOKER WONG SIONG JI UNG This project is submitted in partial fulfillment of the requirements for the degree of Bachelor of Engineering with Honours (Mechanical & Manufacturing System Engineering) Faculty of Engineering UNIVERSITI MALAYSIA SARAWAK 2005

2 DEDICATION To My Beloved Family...

3 ACKNOWLEDGEMENT First of all, I would like to express my sincere and greatest thanks to my supervisor, Dr. Mohd. Omar Abdullah, who encourages, guides and advices me in carry out my final year project. Special thanks to Mechanical Lab and Workshop technicians especially En. Masri Zaini, En. Ryier Juen, and En. Zaidi Suhai for their advices, opinion, help and support in carry out the experiment for the solar cooker. I would also want to express my gratitude to my course mates, especially Mr. Chua Keng Yew, Mr. Ong Tien Wee, Mr. Lee Chee Hooi, and Mr. Tang Chung Hieng for their helps, advices and encouragements. Last but not least, I wish to thanks my beloved family especially my parents who always give encouragements and provide financial support required for this project. ii

4 ABSTRACT Alternative energy is now becoming concerned globally. The energy shortage and problem due to deforest had made people try to exploit renewable energy in order to tackle the problem. Although solar cooker is still not common but it had been proved that it can be a good tool if it is well designed and constructed. Solar box cooker (SBC) that was designed and constructed by previous student, Mr. Then Kuck Shee, still had a lot of potential for improvement. In his thesis, he did not study the humidity in the SBC's chamber. In fact, humidity had effect on the efficiency and performance of the SBC. Therefore, fundamental of SBC, characteristic of humidity, and other factor that affect the performance of SBC was studied in the present work. Then, based on the experiment result, it is found that air in the SBC's chamber is finally saturated and this stimulate more heat lost to the environment as the air temperature drop. Hence, the temperature of the cooker will drop greater than the case where the air does not saturated. In order to reduce the effect of the humidity to SBC, it is recommended that humid absorbent may be able to be put inside the cooker chamber when cooking but it need to be made sure that the absorbent would not affect the safety of the food. Also, ceramic can be put inside the SBC's chamber to increase the heat storage and efficiency. III

5 ABSTRAK Kini, tenaga alternatif kian mendapat tumpuan dariapada dunia sejagat. Berikutan dengan kekurangan sumber tenaga serta kesan daripada penghutanan, tenaga yang boleh dikitar semula telah cuba diperluaskan penggunaannya demi menyelesaikan masalah tersebut. Walaupun "solar cooker" masih tidak umum, akan tetapi telah dibuktikan bahawa ia boleh berfungsi dengan baik dan merupakan satu alat yang amat berguna sekiranya direka dan dibuat dengan baik. "Solar box cooker" (SBC) hasil rekaan dan buatan penuntut sebelum ini, iaitu En. Then Kuck Shee, masih mempunyai banyak potensi untuk perubahsuaikan fungsinya. Selain itu, beliau tidak membuat pengajian ke atas kelembapan yang wujud di dalam SBC. Akan tetapi, kelembapan pada hakikatnya mepunyai pengaruh ke atas SBC. Oleh itu, teori asas SBC, sifat-sifat kelembapan, dan factor lain yang mempengaruhi kefungsian SBC telah dikaji dalam kertas kerja ini. Berdasarkan eksperimen yang telah buat, udara di dalam ruangan SBC pada akhirnya akan tepu dan ini meningkatkan kehilangan tenaga dari SBC ke sekeliling. Dengan itu, suhu SBC akan jatuh lebih banyak berbanding dengan kes di mana udara dalam SBC yang tidak tepu. Demi menyelesaikan masalah ini, penyerap kelembapan boleh diletakkan di dalam ruangan SBC semasa memasak. Akan tetapi, ia perlu dipastikan bahawa tidak akan menjejaskan keselamatan penggunaan makanan yang dimasak. Tambahan pula, seramik atau batu-bata boleh juga diletakkan di dalam ruangan SBC untuk meningkatan keupayaan SBC dalam merangkap tenaga untuk tempoh yang lebih panjang. iv

6 TABLE OF CONTENT Chapter Content Page ACKNOWLEDGEMENT 11 ABSTRACT ABSTRAK III iv LIST OF FIGURES LIST OF TABLES NOMENCLATURES viii XI X 1 Introduction 1.1 Background 1.2 Objective 1.3 Methodology 2 Literature Review I Types of Solar Cooker Box-style solar cooker Panel solar cooker Parabolic solar cooker Physics of Solar Cooker Reflection Conversion Retaining Thermodynamics view of solar box cooker Heat gain Heat loss V

7 2.3.3 Heat storage Food Safety and Solar Cooking 13 3 Background Study 3.1 Solar Energy The Sun Solar Radiation How much solar energy strikes the earth? Availability of solar energy Heat Transfer Modes of heat transfer Heat Flow Terms and Measurement Mass Transfer Modes of Mass Transfer Moisture/ Humidity Effect of moisture on insulation material Effect of moisture to the performance of solar box 37 cooker 3.6 Greenhouse effect of glass trapped solar radiation Example of Greenhouse Effect Relative Humidity The Psychrometric Chart Wind Chill Effect 42 vi

8 4 Experiment or Testing Result and Discussion 4.1 Apparatus 4.2 Schedule of Experiment Precautions Data of Experiment Discussion Cooker temperature Water temperature Relative Humidity Limitations 5 Conclusion and Recommendation 5.1 Conclusion Recommendations 53 REFEENCES 54 vii

9 LIST OF TABLES Table Page 1 List of used equipment and its measurement Experiment data viii

10 LIST OF FIGURES Figure Page 2.1 Basic solar box-style cooker Simple and basic solar panel cooker A typical parabolic solar cooker Green house effect Heat radiation from warm solar box cooker Escape of warm air through crack Thermal mass inside of the solar box Application in each temperature range and safe zone for 16 simple solar cooking 3.1 Direct, diffuse and reflected solar radiation Earth rotates around the sun formed 4 seasons through 23 the year. 3.3 Sun radiation at different position of the sun Annual solar radiation around the world Heat transfer from hot bodies to colder one due to 25 temperature difference 3.6 Mechanism of heat transfer at insulating material that 28 used for solar cooker wall. 3.7 The basic mechanism of mass transfer Schematic shows of re-radiation infrared wavelengths 38 that pass or impedes by car windshield. 3.9 Simplified psychrometric chart for temperature and 41 relative humidity 4.1 Comparison between ambient temperature and cooker 47 temperature 4.2 Graph showing the ambient temperature, water 48 temperature, cooker temperature, and relative humidity in cooker chamber. IX

11 NOMENCLATURES G- total irradiance on a surface GB - beam (direct radiation) Gd - diffuse (indirect radiation) RH - Relative Humidity SBC - Solar Box Cooker Tr - Room Temperature RHr - Room Relative Humidity Ta RHa Tc RHc Ambient Temperature Ambient Relative Humidity Solar Cooker Temperature Solar Cooker Relative Humidity Tw - Water Temperature X

12 CHAPTER 1 INTRODUCTION 1.1 Background People use fuel as the energy for cooking. However, many residents at the undeveloped or rural area may face difficulty in gaining this source. They may have to walk for a long distance to collect firewood or dung in order to cook. Thus, a lot of time would be wasted. The worse is many of them have to use major income for this purpose. Consequently, few decades ago, many scientists have started to develop alternative cooking method that could help to reduce their burden. One of the alternatives that have been well developed and widely distributed or promoted for its usage is the solar cooker. Solar cooker is a simple, safe and convenient way for cooking. The most significant advantage is its low construction cost and the source will not instinct or renewable, and free of charge. Moreover, most of the area that need for this alternative cooking method had great source of solar radiation through over the year. Solar cooker work as the cooking temperature is reached. These can be achieved, as the solar energy gained is equal to the heat losses from the cooker. That's mean, the cooking temperature is achieved as the solar power gained is in balance with heat losses. Usually, heat losses from the cooker are including reflective losses, absorption losses, transmitted loss, leakage losses, and food losses. I

13 In contrast, solar gain is depending on the total exposure of the cooker to the sun and the effectiveness of the cooker in collecting and retaining the solar power. Generally, there are three common types of solar cooker; solar box cooker, panel cooker and parabolic cooker. Each of them has their own advantages and disadvantages. Among them, solar box cooker is commonly used, as it is simplest, cheapest and easiest to be used. In designing of solar cooker, many factors need to be taken into account. These include, applied physic, materials, shape, structure, and so on. For instance, a solar box cooker implements greenhouse effect to gain heat. Hence, transparent material such as glass or plastic plate is used to trap the solar radiation. In addition, reflector is used to lead the solar radiation toward the cooker's chamber, and the cooker is construct of insulation materials in order to reduce heat lost to surrounding. Also, a dark pot is used for cooking because blackbody can absorb more heat than others. Hence, it is obvious that proper design of solar cooker is essential for the construction of an efficiency cooker. However, it should remember that low cost with safe cooking should be emphasized in design consideration. 1.2 Objective The main objectives of this project are as follow: 1. To study on the fundamental of solar box cooker. 2. Further study on the solar box cooker that had been designed and constructed by a previous student namely Mr. Then Kuck Shee. 2

14 As refer to the thesis done by Mr. Then Kuck Shee, he did not do the study on the humidity in the solar cooker's chamber. However, in fact, there would be a lot of moisture or water vapour inside the cooker chamber as it starts cooking. This is because during cooking, water in the pot will evaporate into water vapour and then released. Moreover, the temperature influences the characteristic of humidity. In general, relative humidity reduced as temperature increased. Hence, the existing of water vapour may affect the cooker performance and efficiency. 1.3 Methodology In order to make this project more precise and concise, some methods were taken and these including as listed below: i. Study and Research The study includes the fundamental of solar box cooker and examine on the thesis done by Mr. Then Kuck Shee. ii. Maintenance of previous design and constructed solar cooker Repairing and cleaning of the solar cooker that made by Mr. Then. For example, replacing the broken parts, and repair the broken foil. iii. Experimental or Testing Carry out the experiment for the solar cooker. The emphasis is on the relative humidity data collection. iv. Analysis Plot the data into graphic form. Then, analyze the experiment data based on the graphs. 3

15 CHAPTER 2 LITERATURE REVIEW 2.1 Types of Solar Cooker There are many types of solar cooker. Among them, the most common types of solar cooker are box-style solar cooker, panel solar cooker and parabolic solar cooker Box-style solar cooker According to Tamara Dwyer (1999), box-style cookers are the most common type made for personal use and are made in both circular and rectangular shapes. Figure 2.1 illustrates a typical basic box cooker. He also stated that they were consisting of an enclosed inner box covered with clear glass or plastic, a reflector, and insulation. However, Tamara Dwyer (1999) did mention that this type of cooker had disadvantages of low heating and slow cooking rate. 4

16 Figure 2.1: Basic solar box-style cooker. [Extracted from http: //solarcooking. org/] Panel solar cooker As explained by Tamara Dwyer (1999) at his website, panel cooker consist of flat reflective panels, which focus the sunlight on a cooking vessel. This is the easiest and least costly cooker, but they are unstable in high winds and will greatly affected by the sun position or availability of solar radiation. A simple panel solar cooker is shown in Figure 2.2. According to Solar Cooker International, the main advantage of panel cookers is their ease of construction. On the other hand, the major disadvantage is that the light actually is not projected to a single focus point due to the arbitrary fashion of the shape of reflective panels thus the food is cooked unevenly and very slowly. 5

17 Figure 2.2: Simple and basic solar panel cooker. [Extracted from http: //solarcooking. org/] Parabolic solar cooker This solar cooker consists of one parabolic reflective panel. This will cause the light hitting any part of its surface will reflect to one focus point located at a certain distance in front of the cooker's center. According to Tamara Dwyer (1999), parabolic cookers reach higher temperatures and cook more quickly than solar box cookers, but it is harder to be constructed and used. The design of this cooker requires more precision; otherwise, it will not function. Also, when using this cooker, the temperature needs to be controlled to avoid overheat and burning of food. In addition, the risk of burns and eye injury is greater with homemade parabolic designs. However, if it is used correctly with great care, it could be excellent for cooking. Figure 2.3 shows a typical parabolic solar cooker. 6

18 Figure 2.3: a typical parabolic solar cooker. [Extracted from http: //solarcooking. org/] 2.2 Physics of Solar Cooker According to Natasha Lindo and Toli Lerios (2004), the fundamental physics of the solar cooker are reflection, converting, and retaining Reflection A good designed solar cooker need to be able to direct the greatest possible amount of sun's light rays to the food. Moreover, it should also can accommodate for the sun's varying position and capture enough light to cook the food. This can be done by the implementation of reflector. The materials used for reflection vary with the region and resources available. Reflective materials that could be used include mirrors, aluminum foil, aluminum siding and certain types of metallic paint. However, different type of model of solar cooker will require different design for its effectiveness. 7

19 2.2.2 Conversion Besides, the solar cooker should can effectively absorb and convert the sun's rays into heat (infrared radiation). This can be accomplished by using dark materials as the dark surface absorbs more heat than others. For example, use of dark pots. This principle is suitable throughout the different models of cookers because they all use a pot to cook. In addition, some models consist black bottom to be placed in the cooker to produce more heat energy thus increase the effectiveness of the cooker Retaining Retaining absorbed heat in the cooker is also essential to ensure the cooker is efficiency for cooking. Normally, insulator that acts as a heat barrier is used. This will increase the heat capacity and thus reduce the cooking time. Most common used insulators in solar cookers are, glass, plastic, wood, cardboard, or still air barrier for solar box cookers, or a plastic bag for open cookers. However, different models of cooker may use different quantities of insulator. For example, the parabolic and panel models use little insulation; thus, they achieve lower temperature as compare to models with more insulation. The solar box cooker makes good use of insulation, and thus it is the most efficient model. An additional method to retain heat in the cooker is placing adobe or bricks in the cooking volume. These materials have a high heat capacity that keeps heat captured for long amounts of time. Also, the thicker the pots used, the greater the 8

20 amount of heat, which they absorb. Both of these methods will essentially allow for food to cook after the sun has gone down, at the expense of longer preheating. 2.3 Thermodynamics view of solar box cooker There are many factors that will affect the efficiency of solar cooker which should be properly take into account during designing a solar box cooker. Nevertheless, the important one is the thermodynamics principle of the cooker, as it had the affect on other considerations of solar box cooker design. For this view, as mentioned by Mark Aalfs, (1992), the considered heating principles including: 1. Heat gain 2. Heat loss 3. Heat storage Heat gain From a thermodynamically point of view the function of a solar box cooker is posses heat gain based on the greenhouse effect as illustrated below. Figure 2.4: Green house effect. [Extracted from http: //solarcooking. org/j 9

21 When the sun is shines through a transparent material such as glass or plastic, visible light can easily pass through the glass, and is absorbed and reflected by materials within the enclosed space. The light energy that is absorbed by dark pots and the dark absorber plate underneath the pots is converted into longer wavelength heat energy and radiates from the interior materials. However, most of this radiant energy, which is of longer wavelength, is unable to pass back out through the glass and therefore trapped within the enclosed space. On the other hand, the reflected light is either absorbed by other materials within the space or, because it does not change wavelength, passes back out through the glass. Subsequently, the heat is conducted through those materials to heat and cook the food. Furthermore, according to Barbara Prosser Kerr (1991), both direct and reflected sunlight passing through the glazing onto the dark pot produce heat on the pot sides that flows directly into food. Sunlight also falls on the reflective oven sides and the dark bottom of the oven. Reflective sides in an SBC throw additional light onto the dark pots in the center as well as adding to the sunlight on the dark tray. In addition, the hot air in the chamber transfers additional heat to the pots Heat loss Heat within a solar box cooker is lost in three fundamental ways: conduction, radiation, and convection. 10

22 a) Conduction Heat within a solar box is lost when it travels through the molecules of tin foil, glass, cardboard, air, and insulation, to the air outside of the box. For instance, the solar heated absorber plate conducts heat to the bottoms of the pots and then cause heat loss via conduction through the bottom of the cooker. In order to prevent this, the absorber plate is raised from the bottom using small insulating spacers as shown in figure 2.5. Figure 2.5: Heat radiation from warm solar box cooker. [Extracted from http: //solarcooking. org/] b) Radiation Things that are warm or hot within a solar box cooker give off heat waves, or radiate heat to their surroundings (refer figure 2.5). These heat waves are radiated through air or space. Most of the radiant heat given off by the warm pots within a solar box is reflected from the foil and glass back to the pots and bottom tray. Glass traps radiant heat better than most plastics. II

23 c) Convection Molecules of air move in and out of the box through cracks. Heated air molecules within a solar box escape, primarily through the cracks around the top lid, a side "oven door" opening, or construction imperfections. Cooler air from outside the box also enters through these openings. Figure 2.6: Escape of warm air through crack. [Extracted from http: //solarcooking. org/] Heat storage With increased density and weight of the materials within the insulated shell of a solar box cooker, the capacity of the box to hold heat also increased. The interior of a box including heavy materials such as rocks, bricks, heavy pans, water, or heavy foods will take longer to heat up because of this additional heat storage capacity. The incoming energy is stored as heat in these heavy materials, slowing down the heating of the air in the box. These dense materials, charged with heat, will radiate that heat within the box, keeping it warm for a longer period at the day's end. 12

24 Figure 2.7: Thermal mass inside of the solar box. [Extracted from http: //solarcooking. org/] 2.4 Food Safety and Solar Cooking According Barbara Kerr (1991) to Food safety for food cooked by any method requires meeting specific rigid conditions. Cooked food at temperatures between 52 C (125 F) and 10 C (50 F) can encourage grow of harmful bacteria. This temperature range is known as the danger zone. To protect against food poisoning, microbiologists and home economists strongly recommend that food be kept either above or below these temperatures despite what method of cooking is used. In cooked food held at room temperature, there is a chance of Bacillus cereus food poisoning, a major intestinal illness. Worse, if the food is not thoroughly reheated before consumption, there is a chance of deadly botulism poisoning or salmonella. Even if it is reheated, when cooked food has been in the danger zone for three to four hours, there remains a risk of food poisoning in solar cooked food as in food cooked by any other method. It has been prove that placing raw refrigerated or frozen food, even chicken or other meat, in an SBC in the morning for several hours before the sun begins to 13