Design, Development and Fabrication of the paraboloidal dish Solar concentrator for domestic Applications

Harisha, S R and Umashankar, K S and Manujesh, B J and Gowda, Rame D (2011) Design, Development and Fabrication of the paraboloidal dish Solar concentrator for domestic Applications. In: National conference onRecent trends in Alternate Sources of Energy and pollution control , 13th & 14th May 2011, K.V.G. College of Engineering, Sullia.

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Abstract

Solar technology offers great strategy in terms of supplying the world’s energy needs. However, its current contribution to the world is still limited. The main factor is related to high initial cost of building the system. This paper will provide a review of solar concentrators and their benefits to make the solar technology viability. The paper will focus on some of the existing solar concentrators used in the solar technology for the past four decades. The design and performance of each concentrator are explained and compared. In the present energy crisis scenario, it is necessary to exploit new and renewable energy sources which are available locally at almost free of cost. For efficient utilization of solar energy, focusing type paraboloidal solar collector is designed and developed having aperture diameter of 1.3 m, depth of 0.30 m and focal length of 0.35 m. Maximum temperature of 326.450C was obtained under no load conditions in bright sunshine hours. The thermal efficiency in clear bright sunshine day found to be 26 %. As the solar cooker was found useful in cooking a variety of food materials. The design of paraboloid concentrator for cooking was developed and the knowledge of exact amount of heat required for this process availability of solar energy essential and other deciding factors were discussed. It is observed that solar cooker should provide necessary heat and its supply rate equivalent to that commonly used heating methods. The energy required for a specific cooking operation is not always well defined and can vary widely with the cooking methods used during cooking, The fraction of heat spent in bringing food to boiling temperature, in vaporization of water and in convection losses from cooking utensils are generally 35% for vaporization of water, 20% for heating food to boiling temperature and 45% in convection heat losses from vessel. Heat losses can be considerably reduced by insulating the sides of the vessel and keeping the vessel covered with a lid.

Item Type: Conference or Workshop Item (Paper)
Uncontrolled Keywords: Renewable Energy Resources, Solar Energy, Solar Concentrator, Thermal efficiency
Subjects: Engineering > MIT Manipal > Mechanical and Manufacturing
Depositing User: MIT Library
Date Deposited: 23 May 2015 07:59
Last Modified: 23 May 2015 07:59
URI: http://eprints.manipal.edu/id/eprint/142744

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