Work

Evaluation of the Thermal Performance of a Locally Designed and Manufactured Optimized Roasting Oven

Year: 2025

Type: article

Abstract: The present work concerns an experimental study of the energy performance of a prototype optimized oven developed by local craftsmen. The Water Boiling Technique (WBT) is the method used to evaluate the energy efficiency of the oven. The temperatures of the oven’s walls and the ambient temperature were measured to evaluate energy losses by convection into the environment. The oven's heat balance was used to determine the amount of energy lost through the smoke. The results showed that a large amount of thermal energy is lost through the smoke (50% of the energy generated by gas combustion). Losses through the walls were reduced to 8%. The oven's efficiency reached 42%. This is in line with the standard efficiency of optimized gas ovens (between 40 and 50%). Future improvements should focus on reducing smoke-related heat losses to enhance overall efficiency.

Source: Asian Journal of Physical and Chemical Sciences

DOI: 10.9734/ajopacs/2025/v13i4260

Authors: David NAMOANO, Wilfried Rimnogdo OUEDRAOGO, Christian Djidjoho AKOWANOU, Ousmane OUEDRAOGO, Sara BAGRE, Serge Wendsida IGO

Institutions: Université Joseph Ki-Zerbo, Centre National de la Recherche Scientifique et Technologique, Institut de Recherche en Sciences Appliquées et Technologies, National University of Sciences, Technologies, Engineering and Mathematics

Language: English

Topic: Energy and Environment Impacts

Subfield: Pollution

Field: Environmental Science

Domain: Physical Sciences

SDG: Affordable and clean energy

Open Access status: diamond

OpenAlex ID: W4414390599

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