Author(s): SS Bhandari, Deepak Pal and Govind Verma

Abstract: The present study investigates the mechanisms of heat transfer to a cooking vessel within a solar box cooker (SBC), with particular emphasis on assessing the effect of elevating the vessel using support lugs on overall thermal performance. Two identical solar cookers were utilized to conduct a comparative analysis. In one configuration, the water-filled cooking pot was placed directly on the absorber plate, whereas in the second, the cooking vessel was positioned at the top of aluminium lugs with varying heights. Experimental results demonstrated that, for an equivalent duration, the water temperature exhibited a greater rise when the vessel was in direct contact with the absorber plate, compared to when it was elevated. These findings indicate that elevating the vessel does not enhance heat transfer efficiency; rather, it marginally diminishes it. The primary modes of heat transfer to the cooking vessel were identified as conduction from the absorber plate to the vessel base, followed by convective heat transfer from the vessel base to the water. Consequently, it is concluded that the use of support lugs does not positively impact the thermal efficiency of box-type solar cookers. In contrast, the incorporation of booster mirrors markedly improves cooker performance by augmenting the thermal input to the cooking vessel.

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