Performance comparison of three prototype biomass stoves with traditional and Mirt stoves for baking Injera

Abstract

Abstract Background Injera is food consumed daily by Ethiopians like bread and rice in other parts of the world. Biomass stoves are used to bake Injera in most rural households. The unsustainable use of fuelwood causes deforestation. Improved cook stoves such as Mirt (name in local language) were introduced to replace traditional stoves and save fuel wood. This study presents a performance comparison of three newly developed prototype biomass stoves with traditional and Mirt stoves. The prototype stoves were made with a clay pan (designated MUC: Mekelle University prototype with clay pan), with a glass pan (MUG) and with an aluminum pan (MUA). Controlled cooking tests were conducted for each type of stove to determine the thermal efficiency and specific fuel consumption. Results The thermal efficiencies of the traditional, Mirt, MUC, MUA and MUG stoves were found to be 14%, 17%, 21%, 29% and 32%, respectively. Similarly, the percentage fuel wood savings by Mirt, MUC, MUA and MUG compared to the traditional stove were 32%, 48%, 64% and 67%, respectively. The results indicate that the prototype stoves had significantly better performance compared to the traditional and Mirt stoves. Conclusion The prototype stoves have the potential to reduce fuel wood consumption by more than half of that currently consumed employing traditional stoves. In addition to the economic benefit of saving fuel wood, the improved stoves will have significant environmental implication. Based on the fuel saving figures, it is estimated that 0.4, 0.5 and 0.52 tons/year of fuel wood may be saved per household adopting MUC, MUA and MUG stoves, respectively.

Keywords

• Improved cook stoves
• Injera baking
• Controlled cooking test
• Fuel savings
• Thermal efficiency