Performance Analysis of Non Burn Cooking Device Using Commercial Grade Quicklime as Heating Fuel

Authors

  • Niswan Dhakal Department of Mechanical Engineering, Pulchowk Campus, Institute of Engineering, Tribhuvan University, Kathmandu, Nepal
  • Bhakta Bahadur Ale Department of Mechanical Engineering, Pulchowk Campus, Institute of Engineering, Tribhuvan University, Kathmandu, Nepal
  • Nawraj Bhattarai Department of Mechanical Engineering, Pulchowk Campus, Institute of Engineering, Tribhuvan University, Kathmandu, Nepal

DOI:

https://doi.org/10.3126/kjem.v1i1.22023

Abstract

The need for portability and easy to handle devices has been felt by the trekkers and campers. In a country like Nepal, with tough geographical terrain and changing climates, a non burn cooking alternative is sought for outdoor cooking. Quicklime or Calcium Oxide (CaO) is commercially available in abundance. CaO releases 64 kJ of heat during slaking at Normal temperature and Pressure. Boiling of water, preparing tea, boiling egg, preparing omelet and preparing instant noodles were tested with an average of 32.7 % deviation from theoretical values without considering the manufacturing specification of 90 % purity. Calculating with the manufacturing specification, the error reduced to 27.3 %. Though cooking is correlated to the subjective preference of individuals, the highest cooking temperature was recorded 86.5 °C (boiling water), and the highest temperature of inner pot reached was 121.1 °C in that case. The highest temperature reached in each of cooking purposes were respectively as; boiling egg on water(75.6 °C), boiling egg without using water (11.2 °C), preparing tea(85.9 °C) and preparing instant noodles (68.3 °C). The quantity of cooing material resulted in higher efficiencies as evident by the factor that minimum deviation from theoretical calculation was seen during the cooking of noodles (17.5 %) and the maximum deviation was observed during preparation of boiled egg without using water or secondary pot (58.5 %). The device was not found financially feasible for household cooking and for cases where transportation cost incurred is high; the device was financially feasible (Rs. 14 as compared to above Rs. 400 and Rs. 250 of LPG based and kerosene based cooking respectively).

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Author Biographies

Niswan Dhakal, Department of Mechanical Engineering, Pulchowk Campus, Institute of Engineering, Tribhuvan University, Kathmandu, Nepal

Niswan Dhakal is an interdisciplinary engineer. He received his Bachelor's degree in Mechanical Engineering from Tribhuvan University, Nepal. At present, he is working as a full time lecturer in the Department of Civil Engineering at Nepal Engineering College. He has also worked as a research scholar in Nanyang Technological University, Singapore. He is profoundly involved in Robotics and automation. His research interests lie in the area of Energy Engineering, nanotechnology, bio materials, Robotics etc.

Bhakta Bahadur Ale, Department of Mechanical Engineering, Pulchowk Campus, Institute of Engineering, Tribhuvan University, Kathmandu, Nepal

Bhakta Bahadur Ale is a visiting professor and researcher at Center for Energy Studies, Institute of Engineering, Tribhuvan University. He is a retired professor at the Department of Mechanical Engineering, Pulchowk Campus, Institute of Engineering, Tribhuvan University. He is a former director of Center for Applied Research and Development at Institute of Engineering, Tribhuvan University. He is a pioneer and leading expert in the area of Thermofluid engineering and automobile in Nepal. He has worked as consultant to many national and international organizations in the area of Renewable Energy Technology and Mechanical Engineering. His research interests lies in the application of Renewable Energy Technologies in developing countries.

Nawraj Bhattarai, Department of Mechanical Engineering, Pulchowk Campus, Institute of Engineering, Tribhuvan University, Kathmandu, Nepal

Nawraj Bhattarai is a senior Mechanical Engineer and Energy Engineer. He received his B.E. in Mechanical Engineering degree from Tribhuvan University in 2000. He went on to receive his M.Sc. Renewable Energy Engineering degree from Tribhuvan University in 2004 and his Ph.D. in Energy Planning from Vienna University of Technology, Austria in 2015. At present he is working as an Assistant Professor and Program Coordinator of M.Sc. Engineering in Energy Systems Planning and Management program at the Department of Mechanical Engineering, Pulchowk Campus, Institute of Engineering, Tribhuvan University. He is also an acting director at Center for Energy Studies, Institute of Engineering, Tribhuvan University. He has worked as a research consultant to many organizations. His research interests lie in the area of Renewable Energy Engineering, Solar PV, Micro Hydro technology, Environmental Engineering, Energy Systems Planning, etc.

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Published

2018-12-14

How to Cite

Dhakal, N., Ale, B. B., & Bhattarai, N. (2018). Performance Analysis of Non Burn Cooking Device Using Commercial Grade Quicklime as Heating Fuel. Kathford Journal of Engineering and Management, 1(1), 49–55. https://doi.org/10.3126/kjem.v1i1.22023

Issue

Vol. 1 No. 1 (2018)

Section

Articles

License

© Kathford International College of Engineering and Management