Energy Management Research Journal (EMRJ)

Research Article

Experimental Investigation and Loss Quantification in Injera Baking Process

Ashebir D. Hailu¹ and Abdulkadir A. Hassen²

¹Department of Mechanical Engineering, Bule Hora University (BHU), P.O. Box 144, Bule Hora, Ethiopia

²School of Mechanical and industrial Engineering, Addis Ababa Institute of Technology (AAIT), P.O. Box 385, King George IV Street, Addis Ababa, Ethiopia

Submitted: August 23, 2018; Revised: November 29, 2018; Accepted: December 8, 2018

Abstract

Electric Injera baking pans (Mitads) are the most prevalent and energy-intensive appliances used in Ethiopia and encounters bulk amounts of heat loss. However, only few and rarely published research and development were made to improve the thermal efficiency of the system and to quantify the amount of loss accounted. This study aims to make intensive experimental investigation to quantify the amount of heat loss accounted in the system and give the clue for the further research investigation to improve thermal performance of the system. Infrared thermometer was used to measure surface temperature of the bare plate and side and bottom enclosures, while K – type thermocouple was used to measure bottom temperature of clay plate and glass thermometer was used to measure surrounding temperature during Injera baking process. The results of experimental investigation were analytically analyzed and electric Injera baking process was encountered 46.15% heat loss. The value obtained from the analysis lies between the ranges (40 - 50%) of prediction made in previous studies.

Keywords

Injera; baking pan; heat loss; porous media

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