ExperimenExperimental Investigation of An Improved Biogas Injera Baking Stove with Conical Burnertal Investigation of An Improved Biogas Injera Baking Stove with Conical Burner
| dc.contributor.advisor | Demiss Alemu | |
| dc.contributor.advisor | Kamil Dino (Co-Supervisor) | |
| dc.contributor.author | Taha Abdella | |
| dc.date.accessioned | 2026-06-20T15:27:34Z | |
| dc.date.available | 2026-06-20T15:27:34Z | |
| dc.date.issued | 2026-04 | |
| dc.description.abstract | This research presents the design, development, and performance evaluation of an improved biogas-powered injera baking stove, engineered to address the limitations observed in earlier biogas stove technologies used in Ethiopia and building on shortcomings identified in previous models. This study incorporates targeted engineering enhancements aimed at improving heat distribution, combustion efficiency, and overall stove usability. Key innovations include a 45° conical burner configured to enhance air–biogas mixing, a modified 45 cm diameter clay baking pan with a reduced thickness of 15 mm to improve thermal response, and a 3 cm gypsum-based insulation layer to minimize heat loss. These modifications collectively enabled the stove to achieve a significantly higher thermal efficiency of 33.7%. Experimental results revealed strong operational improvements. The improved stove reduced preheating time by 20% (20 minutes compared to the earlier 25-minute baseline), lowered baking time per injera by 25% (3 minutes instead of 4 minutes), and shortened idle time between successive baking cycles by 25% (3 minutes vs. 4 minutes). Energy consumption was notably efficient, requiring only 706 kJ of biogas energy per injera, demonstrating its suitability for households with limited biogas yield. Thermal distribution across the mitad/pan surface was uniform, with temperature variations maintained within ±25°C, producing injera of consistent quality in terms of texture, color, and porosity—key parameters for user acceptance. Combustion analysis confirmed the presence of a stable blue flame throughout operation, indicating improved mixing and near-complete methane combustion. This not only enhances thermal performance but also ensures cleaner operation with minimal indoor emissions. Overall, the findings position the improved biogas injera stove as a viable, efficient, and user-friendly alternative within Ethiopia’s clean cooking energy transition. Its enhanced performance, reduced energy demand, and improved user experience increase its potential for widespread household adoption, contributing to national goals for health, environmental sustainability, and renewable energy utilization. | |
| dc.identifier.uri | https://etd.aau.edu.et/handle/123456789/8240 | |
| dc.language.iso | en | |
| dc.publisher | Addis Ababa University | |
| dc.subject | Biogas stove | |
| dc.subject | Injera baking | |
| dc.subject | Thermal efficiency | |
| dc.subject | Baking pan | |
| dc.subject | Clean cooking | |
| dc.subject | Burner | |
| dc.subject | Performance improvement | |
| dc.title | ExperimenExperimental Investigation of An Improved Biogas Injera Baking Stove with Conical Burnertal Investigation of An Improved Biogas Injera Baking Stove with Conical Burner | |
| dc.type | Dissertation |