THE SPECIFIC CHARACTERISTICS OF TIME AND TEMPERATURE INSIDE A VACUUM GLASS TUBE FOR COOKING RAW INGREDIENTS BY ADJUSTING THE ANGLE OF SOLAR RADIATION AND TYPE OF REFLECTOR

Nattakorn Borwornpornmetee; Chawakorn  Chanasit; Thanagorn  Khuanpanya; Boonchoat  Paosawatyanyong; Nathaporn Promros

doi:10.55003/IJIET.8106

Authors

Nattakorn Borwornpornmetee Department of Physics, School of Science, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520 Thailand
Chawakorn Chanasit Department of Physics, School of Science, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520 Thailand
Thanagorn Khuanpanya Department of Physics, School of Science, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520 Thailand
Boonchoat Paosawatyanyong Kamnoetvidya Science Academy, Rayong 21210 Thailand
Nathaporn Promros Department of Physics, School of Science, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520 Thailand

DOI:

https://doi.org/10.55003/IJIET.8106

Keywords:

Solar oven, Parabolic rail, Solar energy, Cooking

Abstract

This research reports the design and construction of a solar oven for the cooking of raw ingredients with reduced gas consumption. There are three main components to the solar oven: an adjustable angle base, a parabolic rail, and an ingredient tray. The designed components are used together with a vacuum tube to cook raw ingredients. The performance testing process of the constructed solar oven was separated into two conditions. First, the improvement of the temperature inside the solar oven was measured with a tilt angle of 0° using foil, aluminum, and stainless steel as the base materials of the parabolic rail. Second, the temperature inside the solar oven was measured using a stainless-steel parabolic rail at 0°, 15°, and 30°. After one hour of testing, the solar oven produced an inside temperature in the vacuum tube of 116.6 °C, 118.1 °C, 100.5 °C, and 84.4 °C for the parabolic rail with foil, aluminum, stainless steel, and solar without a parabolic rail. The ingredients weighing 50 grams were reduced to around 20 grams after testing. With the angle adjustment of the parabolic rail condition, the temperature inside the vacuum tube reached maximum values at a tilt angle of 15°, with the inside temperature ranging from 90 to 120 °C. The weight of the ingredients after testing was reduced to around 33 grams without the reflector and to between 25 and 28 grams with the reflector attached. The results suggested that solar oven equipped with aluminum reflector below the vacuum glass tube and when tilting at 15° produce the most heat to cook the raw ingredients.

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