Design of Solar Thermal Injera Baking System Using Nanofluid as Heat Transfer Fluid

Abstract

Solar energy is one of the most promising renewable energy sources since it is free, available at all locations, and non-polluting. During the traditional biomass Injera baking process kitchen environment is highly polluted with soot and smoke that affect the health of household inhabitants. In addition to that, it will highly contribute to climate change. The source for fuel wood is forest and due to deforestation, desertification and soil degradation will happen. The use of solar energy with nanofluid can enhance the system efficiency and remove all problems mentioned above. On this article solar thermal injera baking system by using nanofluid as heat transfer media is designed. Total amount of energy required for a single baking period is by considering average family size of five and each will consume three injera per day the total amount of injera required per day is 15 injera, for three days 45 injera. From the design process it was observed that the use of nanofluid reduce the size of commoponanats when we compare with other types of conventional fluids. The use of nanofluid for the solar thermal injera baking method reduces the time required for the baking process.