Abstract
An analysis of the food-technological processes that play a role in the domestic preparation of food precedes an assessment of the energy requirements for cooking; this in turn leads to a list of specifications for an advanced type of woodburning cookstove. After a review of the energy supply options, building materials for stoves and heat transfer mechanisms operative in food processing follows a discussion on health and comfort aspects of stoves. The use of natural draught to promote combustion and heat transfer is discussed next. This is contrasted with open fires and closed stoves as they are used at present. For both a combustion model is proposed and discussed, winding up with the conclusion that in the presently available closed stoves control of the power is difficult if at all possible. A final chapter of conclusions makes a case for an intensified research effort on improving combustion of woodfuels.
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Verhaart, P. On designing woodstoves. Proc. Indian Acad. Sci. (Engg. Sci.) 5, 287–326 (1982). https://doi.org/10.1007/BF02904583
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DOI: https://doi.org/10.1007/BF02904583