Description
The aim of this work is to develop an innovative solar baking system using parabolic trough solar collector. An experimental investigation under various weather conditions is conducted. Several test runs are performed to measure all assigned parameters that affect the system performance are conducted. The system is designed to provide thermal energy in the volume enclosure of the baking area that located in the line focus parabolic trough solar collector. The results showed good performance of the solar baker to bake breads and cakes. The tested system can positively contribute in baking purposes in rural and isolated communities where the required ordinary fossil fuel is not available. It is found that to reach the desired moisture content for baking process (35%-40%), it is needed amount of solar radiation dose ranged from 3.7 – 4.0 kWh/m2. it is noted that in autumn and winter seasons the solar radiation dose and the ambient temperature are relatively low if they are comparing with the corresponding values in spring and summer seasons. The lower solar radiation decreasing the solar energy input to the system while lower ambient temperature increasing the overall heat losses and consequently increasing the baking time to reach the desired moisture content.
TABLE OF CONTENTS
TITLE PAGE
APPROVAL PAGE
DEDICATION
ACKNOWELDGEMENT
ABSTRACT
TABLE OF CONTENT
CHAPTER ONE
- INTRODUCTION
- BACKGROUND AND OVERVIEW OF THE STUDY
- STATEMENT OF THE PROBLEM
- OBJECTIVES OF THE PROJECT
- SCOPE OF THE PROJECT
- SIGNIFICANCE OF THE PROJECT
CHAPTER TWO
LITERATURE REVIEW
2.0 LITERATURE REVIEW
2.1 REVIEW OF RELATED STUDY
2.3 HISTORICAL BACKGROUND OF SOLAR COOKING AND FUTURE PROSPECTS
2.4 OVERVIEW OF PARABOLIC REFLECTORS
2.5 REVIEW OF PARABOLOIDAL REFLECTORS
2.6 HISTORICAL BACKGROUND OF SOLAR COOKING AND FUTURE PROSPECTS
CHAPTER THREE
3.0 MATERIALS AND METHOD
CHAPTER FOUR
RESULT ANALYSIS
4.1 RESULT AND DISCUSSION
CHAPTER FIVE
- CONCLUSIONS
5.3 REFERENCES
CHAPTER ONE
1.0 INTRODUCTION
1.1 BACKGROUND OF THE PROJECT
Solar energy is a clean source of energy, abundant, available with a significant values of solar radiation dose with a yearly average value of 5.5 kWh/m2/day. Even the hot box solar cooker is a simple technology to be used for cooking process, it cannot be used for baking process due to it relatively low thermal energy stored in its air enclosure. Therefore, looking for solar energy equipment that provide high thermal energy needed for baking is the optimal solution. Solar bakeries utilize the ultimate renewable resource, sunshine, to cost-effectively provide a needed food. Sun Bakeries, experiences and research will be leading to large projects somewhat on a level that benefits the country as another source of energy [1]. Large scale concentrating solar systems can convert solar thermal energy into electrical power [2]. The concentrated solar energy collectors can provide high concentrated thermal energy that capable to be used for baking process. There are four main types of solar energy concentrating technologies namely; Point focusing solar parabolic dish, Line focusing solar parabolic trough, Central tower receiver, and Fresnel lenses collectors. In this study, the line focusing solar parabolic trough collector (PTC) is used to provide the required thermal energy for baking process as it is considered the most widespread technology. PTCs focus direct solar radiation onto a focal line on the collector axis where a rectangle baking receiving plate is installed; the receiving plate absorbs the concentrated solar energy and the bread placed on the plate is baked. PTC applications can be divided into two main groups: concentrated Solar Power (CSP) plants and applications that require temperatures between 80 and 250oC. The thermal energy stored inside the PTC from the absorber plate and the hot air in the PTC enclosure is utilized for baking process. The present work experimentally verify the behavior of the possibility of using the Parabolic Trough as a Bakery (PTB). Designing the PTB for a specific working condition requires determination of several parameters. According to the daily required load energy and the meteorological data collected, the solar bakery system can be designed. The parameters include geometric design parameters, heat losses coefficient, pressure and temperature inside and outside the PTC and efficiencies. Solar baker is extended with a mirror in one side of the north–south axis to increase the concentration of the sun’s rays on the baking plate linear receiver all time. The PTB is designed to investigate the thermal performance and experimentally verify the baking process under the actual metrological conditions of ambient temperature, wind speed and solar radiation. All these parameters are measured in addition to the temperatures inside the enclosure and the receiving absorber plate surface.
1.2 STATEMENT OF THE PROBLEM
The conventional source of thermal energy in that areas is the burning of wood or using the available fossil fuel which will cause two major environmental problems. The first one is deforestation or desertification of the land by cutting the trees to be used as fuel. The second one is the global warming and climatic change problem that resulting from the excess greenhouse gases in the atmosphere as a result from the exhaust gases contaminants of the fossil fuel. Solar energy is the unique solution to overcome the previously mentioned problems.
1.3 OBJECTIVES OF THE PROJECT
The objectives of this work are:
- To develop a parabolic trough use in baking of cake.
- To find a solution of the thermal energy shortage for baking in the rural areas and poor communities.
- To promote the level of self-employment in the rural areas and poor communities.
1.4 SCOPE OF THE PROJECT
The scope of this study covers designing a system that will provide thermal energy in the volume enclosure of the baking area that located in the line focus parabolic trough solar collector.
The study introduces a novel approach to replacing conventional electric baking with a solar thermal system. Utilizing anodized aluminum plates, the system lowers the required baking temperature to 130–150 ◦C, enhancing energy efficiency while maintaining quality. The innovative use of parabolic trough collectors to harness solar energy, combined with phase change materials for thermal storage, ensures a consistent and reliable heat source. By integrating renewable energy into traditional culinary practices, the study demonstrates a scalable, practical solution with potential for widespread adoption, promoting sustainability and reducing energy costs.
1.5 SIGNIFICANCE OF THE PROJECT
This study will positively contribute in baking purposes in rural and isolated communities where the required ordinary fossil fuel is not available.
The study will serve as a means of helping rural bakers in maximizing their profits by ensuring that they will not spend money of buying fossil fuel.
The study also will serve as a means of encouraging self-employment among women in the rural areas.
This study showcases the feasibility of harnessing solar energy for culinary purposes, illustrating how solar thermal technology can effectively power the baking process. This not only reduces reliance on traditional energy sources but also mitigates environmental emissions associated with electricity generation, thus promoting sustainability.
Moreover, the implementation of solar energy systems has the potential to significantly lower monthly electricity bills for in- stitutions like universities, offering long-term cost savings and budget stability. This economic benefit is particularly crucial for educational institutions facing budget constraints and seeking efficient resource management strategies.
Overall, this study serves as a practical demonstration of the benefits of renewable energy integration in everyday practices, highlighting its capacity to address energy challenges, reduce environmental impact, and foster economic sustainability. By show-casing the feasibility and advantages of solar thermal technology for baking, it paves the way for wider adoption of renewable energy solutions in culinary settings, contributing to a more sustainable future.
CHAPTER FIVE
5.1 CONCLUSION
The innovative solar baking system using parabolic trough solar collector showed good significant values for performing baking process using only solar fuel. Such kind of technology solves a lot of problems in rural and insulated communities as the presented system can be used as solar baker and solar cooker as well. Through several test runs, it is found that the system is affected by the amount of incident solar radiation dose and ambient temperature throughout the experiment. It is found that to reach the desired moisture content for baking process (35%-40%), it is needed amount of solar radiation dose ranged from 3.7 – 4.0 kWh/m2. it is noted that in autumn and winter seasons the solar radiation dose and the ambient temperature are relatively low if they are comparing with the corresponding values in spring and summer seasons. The lower solar radiation decreasing the solar energy input to the system while lower ambient temperature increasing the overall heat losses and consequently increasing the baking time to reach the desired moisture content.
