Journal of Food Processing & Technology

Abstract

Experimental Investigation of Biogas Injera Baking Stove Using Circular Ring Pipe Burner

Taha Abdella Geda*, Demis Alemu Ambie and Kamil Dino Adem

Baking and cooking are day-to-day human activities that demand energy from different sources. Injera is stapled food in Ethiopia mainly baked by traditional biomass injera baking stove. In order to minimize the environmental and social impact of traditional non-clean energy sources of energy, different research has studied replacing traditional stoves with clean and renewable energy sources. However, still the existing injera baking stove has low performance and heat distribution problems. The purpose of this study is to solve this problem by developing injera baking biogas stove with better performance. The experimental investigation was conducted using a biogas plant in Addis Ababa University 4 Kilo Campus. A detailed energy analysis of energy demand, energy output, and baking performance has been performed. Injera baking time is 3 minutes, idle time is 2 minutes between successive injera baking. Thus, the designed injera baking biogas stove achieved uniform heat distribution and improved performance.

Published Date: 2024-03-04; Received Date: 2024-02-01