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The Development of an Energy Efficient Electric Mitad for Baking Injeras in Ethiopia. / Jones, Robin ; Diehl, Jan-Carel; Simons, Leon ; Verwaal, Martin.

Proceedings of the 25th Domestic Use of Energy Conference: Towards Sustainable Energy Solutions for the Developing World. Cape Town, SA : Cape Peninsula University of Technology, 2017. p. 75-82.

Research output: Chapter in Book/Conference proceedings/Edited volumeConference contributionScientificpeer-review

Harvard

Jones, R, Diehl, J-C, Simons, L & Verwaal, M 2017, The Development of an Energy Efficient Electric Mitad for Baking Injeras in Ethiopia. in Proceedings of the 25th Domestic Use of Energy Conference: Towards Sustainable Energy Solutions for the Developing World. Cape Peninsula University of Technology, Cape Town, SA, pp. 75-82, 25th Domestic Use of Energy Conference, Cape Town, South Africa, 3/04/17. https://doi.org/10.23919/DUE.2017.7931827

APA

Jones, R., Diehl, J-C., Simons, L., & Verwaal, M. (2017). The Development of an Energy Efficient Electric Mitad for Baking Injeras in Ethiopia. In Proceedings of the 25th Domestic Use of Energy Conference: Towards Sustainable Energy Solutions for the Developing World (pp. 75-82). Cape Peninsula University of Technology. https://doi.org/10.23919/DUE.2017.7931827

Vancouver

Jones R, Diehl J-C, Simons L, Verwaal M. The Development of an Energy Efficient Electric Mitad for Baking Injeras in Ethiopia. In Proceedings of the 25th Domestic Use of Energy Conference: Towards Sustainable Energy Solutions for the Developing World. Cape Town, SA: Cape Peninsula University of Technology. 2017. p. 75-82 https://doi.org/10.23919/DUE.2017.7931827

Author

Jones, Robin ; Diehl, Jan-Carel ; Simons, Leon ; Verwaal, Martin. / The Development of an Energy Efficient Electric Mitad for Baking Injeras in Ethiopia. Proceedings of the 25th Domestic Use of Energy Conference: Towards Sustainable Energy Solutions for the Developing World. Cape Town, SA : Cape Peninsula University of Technology, 2017. pp. 75-82

BibTeX

@inproceedings{0b7d8d39774248778a395e598daa1fed,
title = "The Development of an Energy Efficient Electric Mitad for Baking Injeras in Ethiopia",
abstract = "Preparation of Injera, the cultural staple bread fooditem in Ethiopia, is known for its intensive energy consumingcooking. Baking this food item in the traditional three stone stoves,with an efficiency of 5-15%, consumes huge amounts of firewoodand causes consequent problems like deforestation, global warmingand household air pollution. Electrical injera stoves (mitads) are asound alternative in Ethiopia because of the relatively wideavailability of electricity (hydropower). However, these electricalMitad have designs dating back to the 1960{\textquoteright}s and are highlyinefficient as well and are overloading the electricity grid.Consequently, a research and design project called {\textquoteleft}Magic Mitad{\textquoteright}was initiated to develop an energy-efficient electric injera mitad.Starting with the introduction of a new type of fuel-efficient bakingplate a range of research and design experiments were initiated tofurther optimize the energy-efficiency as well as the baking qualityof the Magic Mitad. In the first experiment the {\textquoteleft}start-up energy{\textquoteright} ofdifferent baking plates was tested in order to identify and select themost energy efficient one. During the next experiment, the chosentype of baking plate was used for baking injeras to study the heatdistribution. A uniform heat distribution is key to produce highquality injeras. From the result obtained it was concluded that adifferent type of heating element was needed. Ten types ofalternative heating elements were selected of which four weretested in a lab-setting. Ribbon wire heating element was selected,and optimized in its lay-out. Finally, the prototypes were tested inAddis Ababa on quality performance and energy-efficiencycompared to electrical clay mitads. The outcomes were successfulin the sense of quality and increased efficiency by 30%.",
keywords = "Clean Cooking, Ethiopia, Heat Distribution, Energy Efficiency, Injera, Kitchen Environment",
author = "Robin Jones and Jan-Carel Diehl and Leon Simons and Martin Verwaal",
year = "2017",
doi = "10.23919/DUE.2017.7931827",
language = "English",
isbn = "978-1-5090-6433-5 ",
pages = "75--82",
booktitle = "Proceedings of the 25th Domestic Use of Energy Conference",
publisher = "Cape Peninsula University of Technology",
note = "25th Domestic Use of Energy Conference : Towards Sustainable Energy Solutions for the Developing World, DUE 2017 ; Conference date: 03-04-2017 Through 05-04-2017",

}

RIS

TY - GEN

T1 - The Development of an Energy Efficient Electric Mitad for Baking Injeras in Ethiopia

AU - Jones, Robin

AU - Diehl, Jan-Carel

AU - Simons, Leon

AU - Verwaal, Martin

N1 - Conference code: 25

PY - 2017

Y1 - 2017

N2 - Preparation of Injera, the cultural staple bread fooditem in Ethiopia, is known for its intensive energy consumingcooking. Baking this food item in the traditional three stone stoves,with an efficiency of 5-15%, consumes huge amounts of firewoodand causes consequent problems like deforestation, global warmingand household air pollution. Electrical injera stoves (mitads) are asound alternative in Ethiopia because of the relatively wideavailability of electricity (hydropower). However, these electricalMitad have designs dating back to the 1960’s and are highlyinefficient as well and are overloading the electricity grid.Consequently, a research and design project called ‘Magic Mitad’was initiated to develop an energy-efficient electric injera mitad.Starting with the introduction of a new type of fuel-efficient bakingplate a range of research and design experiments were initiated tofurther optimize the energy-efficiency as well as the baking qualityof the Magic Mitad. In the first experiment the ‘start-up energy’ ofdifferent baking plates was tested in order to identify and select themost energy efficient one. During the next experiment, the chosentype of baking plate was used for baking injeras to study the heatdistribution. A uniform heat distribution is key to produce highquality injeras. From the result obtained it was concluded that adifferent type of heating element was needed. Ten types ofalternative heating elements were selected of which four weretested in a lab-setting. Ribbon wire heating element was selected,and optimized in its lay-out. Finally, the prototypes were tested inAddis Ababa on quality performance and energy-efficiencycompared to electrical clay mitads. The outcomes were successfulin the sense of quality and increased efficiency by 30%.

AB - Preparation of Injera, the cultural staple bread fooditem in Ethiopia, is known for its intensive energy consumingcooking. Baking this food item in the traditional three stone stoves,with an efficiency of 5-15%, consumes huge amounts of firewoodand causes consequent problems like deforestation, global warmingand household air pollution. Electrical injera stoves (mitads) are asound alternative in Ethiopia because of the relatively wideavailability of electricity (hydropower). However, these electricalMitad have designs dating back to the 1960’s and are highlyinefficient as well and are overloading the electricity grid.Consequently, a research and design project called ‘Magic Mitad’was initiated to develop an energy-efficient electric injera mitad.Starting with the introduction of a new type of fuel-efficient bakingplate a range of research and design experiments were initiated tofurther optimize the energy-efficiency as well as the baking qualityof the Magic Mitad. In the first experiment the ‘start-up energy’ ofdifferent baking plates was tested in order to identify and select themost energy efficient one. During the next experiment, the chosentype of baking plate was used for baking injeras to study the heatdistribution. A uniform heat distribution is key to produce highquality injeras. From the result obtained it was concluded that adifferent type of heating element was needed. Ten types ofalternative heating elements were selected of which four weretested in a lab-setting. Ribbon wire heating element was selected,and optimized in its lay-out. Finally, the prototypes were tested inAddis Ababa on quality performance and energy-efficiencycompared to electrical clay mitads. The outcomes were successfulin the sense of quality and increased efficiency by 30%.

KW - Clean Cooking

KW - Ethiopia

KW - Heat Distribution

KW - Energy Efficiency

KW - Injera

KW - Kitchen Environment

UR - http://resolver.tudelft.nl/uuid:0b7d8d39-7742-4877-8a39-5e598daa1fed

U2 - 10.23919/DUE.2017.7931827

DO - 10.23919/DUE.2017.7931827

M3 - Conference contribution

SN - 978-1-5090-6433-5

SP - 75

EP - 82

BT - Proceedings of the 25th Domestic Use of Energy Conference

PB - Cape Peninsula University of Technology

CY - Cape Town, SA

T2 - 25th Domestic Use of Energy Conference

Y2 - 3 April 2017 through 5 April 2017

ER -

ID: 14668611