Ecological Modeling, Fuel Economy, Energy Autonomy and Community Acceptability of Improved Stove-Ovens

Published: 20 August 2024| Version 1 | DOI: 10.17632/2wf458sdv3.1
Contributor:
DZOKOM ALEXIS

Description

In this work, the objective is to propose conceptual models of improved stoves capable of saving fuels and increasing the energy autonomy of cooking stoves. The stove construction technique has made it possible to manufacture ecological and sustainable improved cooking stoves. The Active Method of Research and Participatory Planning (MARPP) was used in the surveys. The ASTME711-87 method (2004) and the MA protocol, 108-P.Cal. 1.0 helped to obtain an average calorific value of 28.15±02.53MJ/kg, a maximum calorific and energy efficiency expected from combustion stoves of 50%. The average humidity rate in the combustion chamber is 23.08±02.52% governed by an average temperature before ignition of 33.85±05.86°C with an average heating time of the combustion chambers of 12.48±01.96 min. The protocol for measuring the collection efficiency and the performance of the fibrous media in filtration made it possible to determine a direct interception ratio of fine particles of 0.561±0.051 with a total average quantity of fluorescent particles injected of 13.92±0.74 L/min. When evaluating the performance of the fibrous media in filtration, the collection efficiency is 0.21±0.08 L/min while the pressure drop 0.023±0.005 L/min.). When analyzing the particles collected by the smoke filters of the improved stoves, the evaluation of the collection efficiency with the acid gas treatment filter indicates that CO2 (67.10±0.63%) and (NH4) HCO3 (16.33±01.21%) were better filtered with the SAHEL NATURE CONSULTING stove. The highest fuel economy is 61.07±03.09% with an average of 0.716±0.093kg of charcoal produced. The energy autonomy of improved stoves has made it possible to observe that the maximum heat (871.02±58.32°C) obtained in the combustion chamber. The analysis of the socio-economic impacts of improved stoves in households, it appears that the most used heat in households is that of traditional African three-legged stoves due to its high accessibility rate and the weight of culinary habits although users have noted a high emission of smoke (80.1±0.5%).

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In this work, the objective is to propose conceptual models of improved stoves capable of saving fuels and increasing the energy autonomy of cooking stoves. The stove construction technique has made it possible to manufacture ecological and sustainable improved cooking stoves. The Active Method of Research and Participatory Planning (MARPP) was used in the surveys. The ASTME711-87 method (2004) and the MA protocol, 108-P.Cal. 1.0 helped to obtain an average calorific value of 28.15±02.53MJ/kg, a maximum calorific and energy efficiency expected from combustion stoves of 50%. The average humidity rate in the combustion chamber is 23.08±02.52% governed by an average temperature before ignition of 33.85±05.86°C with an average heating time of the combustion chambers of 12.48±01.96 min. The protocol for measuring the collection efficiency and the performance of the fibrous media in filtration made it possible to determine a direct interception ratio of fine particles of 0.561±0.051 with a total average quantity of fluorescent particles injected of 13.92±0.74 L/min. When evaluating the performance of the fibrous media in filtration, the collection efficiency is 0.21±0.08 L/min while the pressure drop 0.023±0.005 L/min.). When analyzing the particles collected by the smoke filters of the improved stoves, the evaluation of the collection efficiency with the acid gas treatment filter indicates that CO2 (67.10±0.63%) and (NH4) HCO3 (16.33±01.21%) were better filtered with the SAHEL NATURE CONSULTING stove. The highest fuel economy is 61.07±03.09% with an average of 0.716±0.093kg of charcoal produced. The energy autonomy of improved stoves has made it possible to observe that the maximum heat (871.02±58.32°C) obtained in the combustion chamber. The analysis of the socio-economic impacts of improved stoves in households, it appears that the most used heat in households is that of traditional African three-legged stoves due to its high accessibility rate and the weight of culinary habits although users have noted a high emission of smoke (80.1±0.5%).

Institutions

Universite de Maroua

Categories

Sustainability, Environmental Impact of Energy System

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