Development of statistical model for the indoor solar cooking system

Abstract

The use of solar energy for the cooking has taken place for the last few decades. This type of cooking has conducted outside the door. But this attempt has been conducted to cook the food inside the kitchen as a conventional cooking type. This cook-friendly device introduces a new solar heat transfer concept for indoor cooking by developing a special types of cooking utensils, i.e., pans and pots. The present study investigated the different parameters associated with the performance of indoor solar cooking systems. During the study of indoor solar cooking, it has been observed that the most important parameters that affect the performance, considering them as independent parameters, are the time duration of the system exposed to the sun, solar intensity, mass flow rate of the working fluid, and the type of working fluid. Also, the performance is measured in terms of output parameters such as the temperature of the pan, pot, and thermal storage system. In this study, a mathematical relationship has developed between these independent parameters and dependent parameters. The ANOVA method is used to develop mathematical relationships. The experimentation has been carried out for different times ranging from 0 to 8 hours, with solar intensity ranging from 100 W/m2 to 800 W/m2 and mass flow rate in lpm (6, 9, and 12) with heat transfer oils such as Therminol 55 and Soyabean Oil. Further, the equation is formulated and established for each independent parameter in terms of the actual factor. The accuracy of the equations was measured in terms of R2 and found to be 0.9615, 0.9629, and 0.9886 for the temperature of the pan, the temperature of the pot, and the temperature of the thermal storage system, respectively.