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<p>This study aims to develop an indoor solar cooker integrated with thermal energy storage to provide a reliable and cost-effective solution for solar cooking. The system will reduce dependence on conventional fuels, thereby mitigating environmental impacts and health risks associated with traditional cooking methods. A thermal storage based indoor solar cooking unit was developed and analyzed. The experimental setup consisted of a conical tank with energy storage media, pipes, manually operated valves, and a small pump. The energy was supplied by a direct cooking pot placed on an induction furnace. Experiments were conducted at varying water flow rates to analyze their effects on the cooking load. Higher thermal performance was obtained with increased flow rates, and the maximum temperature of the cooking load after one hour of operation was 90, 92, and 99&#xa0;°C for flow rates of 7.5&#xa0;ml/s, 12.5&#xa0;ml/s, and 25&#xa0;ml/s, respectively. For high-temperature analysis, therminol-55 was utilized as the heat transfer fluid. Pebbles and erythritol were used as the energy storage media. The system reached a temperature of 175&#xa0;°C in 105–110&#xa0;min. The developed system was able to sustain temperature levels of above 100&#xa0;°C even after 8&#xa0;h of charging which enables cooking or heating food during off-sunshine hours. The average heat loss coefficient during discharging was quite low compared to the charging process. The total cost of the system was around $356, and the payback period for the system is estimated to be around 2.5&#xa0;years.</p> Graphical abstract <p></p>

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Development and experimental investigations on pebbles and erythritol-based energy storage unit for indoor solar cooking

  • 期刊论文

  • 发表日期：

    2025年4月18日

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  • Rahul Khatri,
  • Rahul Goyal,
  • Ravi Kumar Sharma

摘要

This study aims to develop an indoor solar cooker integrated with thermal energy storage to provide a reliable and cost-effective solution for solar cooking. The system will reduce dependence on conventional fuels, thereby mitigating environmental impacts and health risks associated with traditional cooking methods. A thermal storage based indoor solar cooking unit was developed and analyzed. The experimental setup consisted of a conical tank with energy storage media, pipes, manually operated valves, and a small pump. The energy was supplied by a direct cooking pot placed on an induction furnace. Experiments were conducted at varying water flow rates to analyze their effects on the cooking load. Higher thermal performance was obtained with increased flow rates, and the maximum temperature of the cooking load after one hour of operation was 90, 92, and 99 °C for flow rates of 7.5 ml/s, 12.5 ml/s, and 25 ml/s, respectively. For high-temperature analysis, therminol-55 was utilized as the heat transfer fluid. Pebbles and erythritol were used as the energy storage media. The system reached a temperature of 175 °C in 105–110 min. The developed system was able to sustain temperature levels of above 100 °C even after 8 h of charging which enables cooking or heating food during off-sunshine hours. The average heat loss coefficient during discharging was quite low compared to the charging process. The total cost of the system was around $356, and the payback period for the system is estimated to be around 2.5 years.

Graphical abstract