Optimization of the Side Mirrors Angle of a Solar Cooker Using Response Surface Methodology (RSM)

Zamani, Hosein; Shahidi Noghabi, Mostafa; Mamourian, Mojtaba

doi:10.22101/JRIFST.2016.12.19.536

Optimization of the Side Mirrors Angle of a Solar Cooker Using Response Surface Methodology (RSM)

Document Type : Original Paper

Authors

¹ Assistant professor, Department of Food Industry Machineries, Research Institute of Food Science and Technology, Mashhad, Iran

² Assistant professor, Department of Food Chemistry, Research Institute of Food Science and Technology, Mashhad, Iran

³ Assistant professor, Department of Mechanical Engineering, Faculty of Engineering, Ferdowsi University of Mashhad, Iran

10.22101/JRIFST.2016.12.19.536

Abstract

According to the importance of expanding the use of clean energy, especially solar energy, in this study a solar cooker was designed, built and its performance in terms of the angle of the side mirrors at the same time and working time on the amount of energy absorbed was investigated by response surface methodology (RSM). The total amount of solar radiation as a measure of energy intake and increased water temperature inside the container was taken as an indicator of the amount of energy absorbed. The model on the basis of response surface methodology was used to validate the test and had a good validation (R²=0.89, R²_adjusted=0.74 and lack of fit: no significant). Analyzing the results of a mathematical model was obtained for investigation of the effect of the side mirrors angle and time on the performance of the system. The amount of absorbed energy by theory and laboratory has been also compared and the average of error at all tests was 2.75%. Based on this model in the optimal condition, energy absorption was increased by 22.56%. This study was done at Institute of Food Science and Technology located in Mashhad with latitude 54 and 36 degrees and a height of 985 meters above sea level.

Keywords

References

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