Estudio experimental y teórico de un horno solar practico en el clima de Costa Rica (ING)

  • Shyam S. Nandwani Departamento de Física, Universidad NacionalMiembro de la International Solar Energy Society

Abstract

Around 40% of Costa Rican population use firewood for cooking which has contributed to good extent in the problem of deforestation. This along with other reasons gave an idea, to the author, for designing, constructing and studying one simple and cheap solar oven. This oven is being used by the author for last six years for cooking various types of food e.g. rice, red beans, vegetables, chicken, beef, fish, cake and bread. We have measured plate and food temperature as a function of solar intensity, ambient temperature and wind velocity etc. some of the important results are: on a clear day the plate temperature can reach as high as 140-160°C; with 4-5 hours of sun shine one can cook two meals for a family of 4-5 persons; closing the oven the food can be maintained hot  for another 2-3 hours. Experience have shown that one can cook for 7-10 months in a year depending upon the place in Costa Rica. Experimental results have been compared with simple theoretical calculations and finally various advantage, including economical, social and health, etc have been discussed.

References

-
Published
1986-01-01
How to Cite
Nandwani, S. (1986). Estudio experimental y teórico de un horno solar practico en el clima de Costa Rica (ING). Uniciencia, 3(1), 49-58. Retrieved from https://www.revistas.una.ac.cr/index.php/uniciencia/article/view/5365
Section
Original scientific papers (evaluated by academic peers)