Solar thermal application for decentralized food baking using scheffler reflector technology

[+] Author and Article Information
Iqra Ayub

Department of Energy Systems Engineering, University of Agriculture Faisalabad, Pakistan

Anjum Munir

Department of Energy Systems Engineering, University of Agriculture Faisalabad, Pakistan

Abdul Ghafoor

Department of Farm Machinery & Power, University of Agriculture Faisalabad, Pakistan

Waseem Amjad

Department of Energy Systems Engineering, University of Agriculture Faisalabad, Pakistan

Muhammad Salman Nasir

Department of Structures and Environmental Engineering, University of Agriculture Faisalabad, Pakistan

1Corresponding author.

ASME doi:10.1115/1.4040206 History: Received September 08, 2017; Revised May 02, 2018


Baking is an energy intensive unit operation. The thermal application of solar energy is getting attention in food processes by eliminating the facts of interrupted supply and fluctuated costs of nonrenewable energy sources. This study has been carried out for the design and development of solar bakery unit which comprises of a 10 m2 Scheffler reflector focusing all the beam radiations on a secondary reflector that further concentrate the beam radiations towards the heat receiver of solar bakery unit to heat up the air circulated through baking chamber employing a PV operated fan. CFD based 3D simulation was performed to analyze the design for uniform air and heat distribution in the baking chamber. The system designed configurations gave quite good results for airflow distribution. The receiver temperature reached between 300-400°C while temperature at the inlet of baking chamber was in the range of 200-230oC, sufficient for most of the products to be baked. The maximum available solar power at receiver was calculated to be 3.46 kW having an average efficiency of 63%. Series of experiments were conducted for the baking of cakes and total energy available in baking chamber was about 3.29kW and cake utilized 0.201kW energy to be baked. The average value of energy utilization ratio was found to be 45%. As a base, the study would lead to the development of an appropriate and low cost solar baking units for the maximum retention of quality parameters and energy saving.

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