Performance Analysis And Reliablity Testing Of A Ceramic Bake Ware For An Electric Injera Baking Stove

In this study, the suitability and reliability of a ceramic bake ware based electric stovern(CBWBES) for injera baking application were assessed experimentally and a mathematicalrnmodel of the coupled heat and mass transfer of the baking process was developed and solvedrnusing Finite Element (FE) method. MATLAB code was used to perform the FE analysis,rnwhich is then used to estimate the performance of the CBWBES for different numbers ofrnbaking cycles.rnThe FE model was first validated using experimental data obtained from field testing of thernperformance of the CBWBES. The reliability of the CBWBES was investigated for itsrnthermal shock resistance by subjecting the mitad in cycles of baking, and heating and coolingrntests from (180 to 210 oC). Regarding the suitability of the new ceramic mitad While; tworninjera baked at mitad top surface temperature of 210oc Shows poor product quality formationrn10 injera baked at a reduced temperature of 147 to 150oc Shows its suitability for the intendedrnapplication. The CBWBES passed 12 cycles „of injera baking and 6 heating and air coolingrncycles without the occurrence of deep cracks in the body. The 10 injera produced before thernadvent of the cracks was in good quality, with an excellent bottom crest formation and porousrntop surface structure. The total energy intensity of the new CBWBES was calculated andrnbecomes 1.96 MJ/kg.; which is comparably close to the value of the conventional clay stove,rnwhich is 1.79 MJ/kg. The higher thermal inertia of the new CBWBES yields longer heat uprntimes and longer times to recover the baking surface temperature once injera is baked; thisrnwas mainly attributed to the increased thickness of the bake ware used for the present test.rnThe heat up time obtained experimentally closely matched with the simulation result with anrnerror of less than 10 %., and the simulation shows about 82 % efficiency can be realizable byrnreducing the thickness to 8mm for 20 cycles of injera baking, even though the absence ofrnsuitable production process in manufacturing the ceramic mitad affects its quality for bakingrnapplication; based on the results obtained it could be concluded that the CBWBES can be arnvery good substitute for conventional clay bake wares both for energy efficiency and goodrnquality of product formation provided that a reduction in the heating up time is achieved inrnthe new ceramic bake ware.

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