Essays about: "energy consumption cooking"

Showing result 1 - 5 of 27 essays containing the words energy consumption cooking.

  1. 1. Utilization of Biomethane in Decarbonising India´s Energy Mix

    University essay from KTH/Energiteknik

    Author : Niraj Ravindra Kunkulol; [2023]
    Keywords : Anaerobic digestion; biogas; biomethane; membrane filtration; pressure swing adsorption; Anaerob rötning; biogas; biometan; membranfiltrering; trycksvängadsorption;

    Abstract : This thesis investigates the potential of biomethane production in India, the impact of its integration into the energy mix, and the corresponding Greenhouse Gases (GHG) emission and potential reduction. India, with its huge population and being an agriculturally rich country, produces gigantic amounts of biodegradable waste from various sources such as Municipal Solid Waste (MSW),agricultural waste, animal husbandry, sugar industry, etc. READ MORE

  3. 2. Evaluation of five hardwood species from Zambia to produce fuel pellets for cooking purposes : Study with a single pellet press including pellet production, post production testing and X-ray examinations

    University essay from Karlstads universitet/Avdelningen för energi-, miljö- och byggteknik

    Author : Annika Silvennoinen; [2023]
    Keywords : Pelletizing; Pellet Production; Wood Species; X-Ray examinations; Pelletisering; Pelletstillverkning; Träslag; Röntgenundersökningar;

    Abstract : 81% of the population in sub-Saharan Africa relies on charcoal and firewood to cover their energy needs for cooking. In Africa charcoal is usually produced by burning tree in a traditional kilns and then the food is cooked with a carbon-fired stoves indoors. READ MORE

  4. 3. A techno-economical analysis of a solar PV system and a feasibility study for biogas production for cooking – A case study of the Tumaini Open School in Tanzania

    University essay from Lunds universitet/Miljö- och energisystem

    Author : Martina Prpic Vucenov; Lovisa Magnusson Ericsson; [2023]
    Keywords : electricity demand; electricity services; electricity consumption; electricity load profile; micro off-grid standalone solar system; solar energy; solar optimisation; solar optimization; PV optimisation; battery optimisation; biogas; biogas plants in developing countries; clean cooking; Tabora; Tanzania; school; MFS; Minor Field Study; biofertiliser; biofertilizer; EWB-SWE; Engineers Without Boarders; SDG 3; SDG 7; Technology and Engineering;

    Abstract : Detta examensarbete är en fallstudie av Tumaini Open School för gravida studenter och studerande mödrar i Tabora, Tanzania. Genom den ideella organisationen Ingenjörer utan gränser Sverige genomförde författarna en Minor Field Study i Tanzania för att fastställa efterfrågade eltjänster, det resulterande elbehovet och den maximala dagliga effektkurvan för skolan vid fullskalig verksamhet. READ MORE

  5. 4. A review of cooking technology around the world and the potential of solar cooking

    University essay from Högskolan i Gävle/Energisystem och byggnadsteknik

    Author : Martxel Lizaso; [2020]
    Keywords : solar cooking; thermal energy storage; energy consumption cooking; institutional cooking; energy sources cooking;

    Abstract : This report studies the importance of solar cooking when moving towards a more sustainable and egalitarian future. The problems regarding its implementation, in fact, technological, social and economic problems, are presented. A historic overview is offered as well as the theory behind the technology. READ MORE

  6. 5. Investigation of heat transfer and mass transfer parameters in a convection oven for model foods

    University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)

    Author : Chandana Mysore Somashekar; [2020]
    Keywords : Food engineering; Livsmedelsteknik; Technology and Engineering;

    Abstract : Forced air convection systems are the most preferred design of choice in many of the industrial-scale convection ovens. In this study, experimental investigation on convective heat transfer and mass transfer within a forced air convection oven was performed at different oven temperatures (100℃, 110℃ and 120℃) and at flow velocity (2 m/s, 3 m/s and 4 m/s) using potato slices (10*10*60 mm) as model food. READ MORE