ABSTRACT

The Philippines is one of many developing countries

where the majority of the population has low income.
With the present economic crisis happening due to the
increase of oil price, also the increase cost of fuel and
simultaneous decrease in earning option, housewives
are very much worried in budgeting family expenditures.
They find hard to budget the day to day needs of the
family. Due to expected changes in population and
house hold size.

ABSTRACT

Thus, theres really a need to design and develop an
alternative way of cooking, using the least expensive
fuel. Wood and charcoal is the predominant fuel used in
domestic cooking especially to rural areas when the
supply of a Liquefied Petroleum Gas (LPG), kerosene,
and electricity is limited due to marketing issue,
distribution system, financial constraints, supply
constraints and consumer preferences.

ABSTRACT

Such a quite sensible solution to the spiraling fuel prices as
the saying goes, necessity is the mother of all invention and
the idea that we came up was created out of necessity for this
project study, is the essential appliances in the kitchen used
for cooking which typically called the stove. With the multi-
functional cooking stove an alternative to LPG, Kerosene and
electric stove. This would somehow ease the day to day
expenditure from our household budget. The multi-functional
cooking stove was structured and made up of scrap material
that are found on junk shop, such as iron pipe, metal sheets,
and iron bars. These materials are pre-fabricated and custom
built for the transition from traditional cooking to a new
evolution of alternative cooking stove.
INTRODUCTION
Throughout the history energy has taken one of the most
important part in the human life. Firstly, mankind has
converted chemical energy gained by food into heat and
mechanical energy. After the discovery of fire, one of the
basic discovery of mankind, people began to use wood with
the aim of cooking and lighting, so first fuel of human life has
appeared with the use of wood and wood ash was the first
waste product for energy using wood. And wood coal
(charcoal) have been used intensively for cooking and after
that charcoal has replace wood. In early times most people
cooked their food over a fire which was either built campfire
style in an open using three stone with the same height in
which cooking pot can be balance over fire.
INTRODUCTION
Later wood burning and charcoal stove were developed
enabling cooks to place pots and pans directly on a hot flat
surface. The very first enclosed stove was built by an architect
in France in 1735. Many decades after the traditional stove
was created new discoveries in the field of cooking was
introduced. As the saying goes necessity is the mother of all
invention, household are switching from a traditional wood
burning stove to a more convenient and alternative way of
cooking. But many of the household disgruntled over a high
cost of Gas and LPG or Liquefied Petroleum Gas now a days
prices are getting high due to the implication of various
economic condition such as supply and demand varies with
market value in which effect the consumer especially inside
household necessity.
INTRODUCTION
Of course people love to eat so everyone is affected of
the high cost of LPG and the cost we spend every time
we cooked. Every home in every country in the world
uses some form of cooking equipment. Some people
cook with electricity, while others use LPG or kerosene.
However, in about half of the worlds homes people use
biomass fuels such as charcoal, wood, and agricultural
waste such as rice husk.
INTRODUCTION
During the 1970s and early 1980s and 1990s it was
assumed that use of these fuels was the main cause of
the deforestation that threatened large areas of the
forest land. As a result many government agencies
concern regarding such issue and investigate what may
be the cause of this problem. It has, however, found out
and become clear that deforestation is mainly caused by
other factors, such as clearing land for agriculture and
timber extraction also land development use in building
subdivision, rather than by fuel collection. Thus people
who rely on biomass fuels are actually the victims of
deforestation rather than the offenders.
INTRODUCTION
In the 21th century new renewable energy technologies
begin to go forward and the role of the biomass energy in
these technologies was pre dominated. As people become
dependence of new fuel LPG, kerosene in terms of cooking
the demand on this fuel energy become in sufficient causing
the supply consumption high. In effect economic crisis
resulted these trends coupled with the simultaneous decrease
in earning option. Many of the rural household cannot afford
marketed cooking fuel as a result consumer preferences
adopted solution to these problem as an alternative to other
cooking fuel. The realistic picture of these problem is to use
wood and charcoal as energy fuel. It is from this realization
the shift to cheap fuel.
INTRODUCTION

A lot of effort and idea on how to design and
develop a biomass cooking stove was
introduced today. One of the principal
attraction for consumer is to introduce
commercially fabricated cooking stove.
INTRODUCTION
This papers present a project study report on the fabrication and
performance of an improved cooking stove the term stove refer to a
heated apparatus that burns fuel and generates heat for special
purposes such as cooking which can efficiently and effectively
conserve heat for cooking practices. A well designed cooking stove
optimize combustion maximize heat transfer. With this realization
the idea of expanding wider option engaged in design for
fabrication of improve cooking stove. The design of the improve
cooking stove was inspired by concept by recognizing the problems
of consumer regarding the increase of cooking fuel and the
adoption of cheap fuel availability option. The design of the stove is
simple using locally available material. And configured the
convenience and benefit of use of the predesigned cooking stove.
STATEMENT OF THE PROBLEM
To design an alternative cooking stove that will used alternative fuel
wood and charcoal less cheaper than LPG, kerosene and stove that
uses electricity.
Improving the traditionally cooking stove quality, conceptually also
improve energy and fuel efficiency.
Challenges associated with environment concern biomass fuel
resources sustainably, efficiently and health benefit with less
harmful emissions compared to the good old open campfire
Offers a promising solution to poor family in rural area especially in
generating additional income.
Cut down cost of a much cheaper stove in parallel to material cost

SIGNIFICANCE OF THE STUDY
The only constant thing in the society is change and the industry
has to offered products and equipment that would satisfied the
needs of the consumer especially in food preparation where in new
concept and idea in terms of cooking will be introduced. House hold
utilizing the adoption of new challenge in terms of cooking in a
more convenient and economical and sensible alternative to high
cost of cooking fuel. Knowledge of the study considered the
transition between traditional cooking to a more improve cooking
stove, and desired for innovation will help house hold to adopt new
learning practices in terms of cooking. Increase in cooking option
and save few money for other option.

SIGNIFICANCE OF THE STUDY
If we really want to assure the positive environmental
and health benefits of improved cooking stoves, we
have to go far beyond stoves and fuels. The most
important factor for the overall achievements is the
user, namely the cook. User or the cook behavior in
turning theoretical emerging potential of improve
cooking stoves into practical reality. Generally, the study
aims to develop a biomass cook stove for household use
that is efficient and economical.
HYPOTHESIS OF THE STUDY
Up to now, efforts to replace solid
biomass fuels have largely failed as vast
numbers of people still use them. The
absolute figures are even set to increase in
the next decades being that solid biomass
is the most abundant source of vital and
renewable cooking energy worldwide.
HYPOTHESIS OF THE STUDY
Cooking fires and cook stoves are some of the earliest
technologies. Therefore, it is often assumed that we thoroughly
understand cook stoves and there is enough improvement to
be made in cook stove design. Yet we continue to learn about
how to build cook stoves. There are no internationally accepted
design standards for stoves burning biomass. Engineers have
been studying fire for many generations, and there is general
agreement that certain modification will improve the
effectiveness of biomass fuel stove. The following suggestion
will improve intermittently fed stove that are designed to
achieve more complete initial combustion and improve heat
transfer efficiency to pot.
HYPOTHESIS OF THE STUDY
Users of this project design such guide are
encouraged to think of it not as the final
answer, but as a step in a journey towards
better, safer and more functional cooking
systems. We encourage them to contribute
ideas, thoughts and experiences at any of the
many forums for sharing experience with
stoves, including internet based list, and
websites.
HYPOTHESIS OF THE STUDY
We hope that our work with stoves is helping to develop
a model for how technology can be improved and
implemented in a way that can change peoples lives.
Household technologies are essential. By thinking
beyond stoves we can have an even greater impact on
the world around us. We can and we will change the
world in the same way that we are changing stoves, by
investing new idea what stove will work best in the
kitchen. The three Ts Wood stove design know that this
burnout requires TIME, TEMPERATURE, TURBULANCE.
HYPOTHESIS OF THE STUDY
Time indicates that the longer the exhaust gas stays hot,
the longer pollutants have to burn. Temperature indicates
that the gas needs to stay as hot as possible; the reactions
stop when the gas gets too cool. Turbulence is an
engineering term for rough flow. If the air is turbulent,
pollutants have a greater chance of coming into contact
with oxygen so they can burn out. Improving biomass
cook stoves is an alternative approach to help reduce
greenhouse gas emission considering its unpopular and
negative effect to our environment (climate change) and
health of inefficient wood fueled cook stoves.

ASSUMPTION OF THE STUDY
People are naturally drawn to the word efficiency and think
that improved thermal efficiency means decreased fuel use
when cooking food. Unfortunately, choosing a stove based on
thermal efficiency can result in the selection of a stove that is
not necessarily as fuel saving as possible. Thermal efficiency is a
measure of how much energy in the wood fuel is transferred
into the cooking pot. Because there is no good way to measure
this heat transfer, it is often approximated by measuring the
amount of water evaporated; but this technique does not
indicate how much of that energy is useful for cooking. Boiling
off a lot of extra steam can result in a higher efficiency
number, but it will not cook food any faster than a more
moderate rate of simmering.
ASSUMPTION OF THE STUDY
However, there are more efficient methods of producing
charcoal that can avoid energy losses. Examples include
producing charcoal in stoves that burn the volatiles in
biomass to produce heat for cooking and producing charcoal
from crop residues that otherwise would be burned. Between
70% and 80% of the energy in wood is used to produce
charcoal. The charcoal thus produced retains the same shape
of the original wood but is typically just one-fifth the weight,
one-half the volume, and one-third the original energy
content. The great advantage of charcoal is that it continues
burning at a steady rate, without the need to constantly feed
the fire, as in a wood-burning stove. Reducing the air entering
the fire prolongs the useful cooking time and provides a
gentle heat suited to simmering.
ASSUMPTION OF THE STUDY
Remember: Combustion and charcoal gasification are
controlled by the available amount of oxygen. In short:
No oxygen, no gas generation from the hot char;
instead, char is conserved. Gasification occurs in stages.
Pyrolysis converts wood into char and gases. It is
controlled by heat input and can be slowed by cooling.
Char gasification converts char into ash and gases. It is
controlled by oxygen and can be arrested by the
deprivation of oxygen. Wood-gas refers to the gases and
vapors produced by pyrolysis and char gasification.
Combustion occurs when wood-gas is mixed with
oxygen and ignited. Unlike open fires, all the stages of
gasification and combustion can be controlled in a
improve cooking stove.
SCOPE AND DELIMITATION
SCOPE
Placing energy users at the centre of the analysis
Some people feel food taste better when cooked in a solid
biogas fuel compare to a liquid fuel stove.
Low and middle income house hold.
Fabricate biomass fuel stove and modify fuel
DELIMITATION
Only one cooking pot can be used at a time.
Propagation risk of fire.
Only the common and widely available materials are to be
used.


RELATED LITERATURE
The fire triangle or combustion triangle is a simple
model for understanding the necessary ingredients
for most fires.
The triangle illustrates the three elements a fire
needs to ignite: heat, fuel, and an oxidizing agent
(usually oxygen). A fire naturally occurs when the
elements are present and combined in the right
mixture, [2] and a fire can be prevented or
extinguished by removing any one of the elements
in the fire triangle. For example, covering a fire
with a fire blanket removes the "oxygen" part of
the triangle and can extinguish a fire.


RELATED LITERATURE
FUEL
If fuel is removed, the fire will starve and be extinguished. With
bushfires this can be done through a number of pre-emptive methods,
including prescribed burning or physical removal of the fuel.
During wildfire suppression the removal of fuel can be done physically
through the raking of fire line or the use of bulldozers to clear a fire line.
AIR
If air is removed, the fire will suffocate because of a lack of oxygen
and go out. The removal of air from a bushfire is quite difficult as fires
are normally quite big and encompass considerable area. The removal
of heat is the most common form of fire suppression.
HEAT
The removal of heat or the cooling of a fire is the most common form of
suppression.


RELATED LITERATURE
In most cases water is used to essentially
soak up the heat generated by the fire.
This heat turns the water in to steam,
thereby robbing the fire of the heat used.
Without energy in the form of heat the fire
cannot heat unburnt fuels to ignition
temperature and the fire will eventually go
out. In addition, the water can act to
smother the flames and suffocate the fire.


RELATED LITERATURE
One generally accepted definition of
combustion or fire, is a process involving rapid
oxidation at elevated temperatures
accompanied by the evolution of heated
gaseous products of combustion, and the
emission of visible and invisible radiation.
Oxidation occurs all around us in the form of
rust on metal surfaces, and in our bodies by
metabolizing food we eat. However, the key
word that sets combustion apart from other
forms of oxidation is the word rapid.

THE COMBUSTION MODE
The combustion process is usually associated with
the oxidation of a fuel in the presence of oxygen
with the emission of heat and light. Oxidation, in
the strict chemical sense, means the loss of
electrons. For an oxidation reaction to occur, a
reducing agent the fuel, and an oxidizing agent,
usually oxygen must be present. As heat is added,
the ignition source, the fuel molecules and oxygen
molecules gain energy and become active. This
molecular energy is transferred to other fuel and
oxygen molecules which creates a chain reaction.
THE COMBUSTION MODE
The combustion process occurs in two
modes:
The flaming.
The non-flaming, smoldering or
glowing embers.

THE COMBUSTION MODE
For the flaming mode it is necessary for solid and
liquid fuels to be vaporized. The solid fuel vapors
are thermally driven off, or distilled and the liquid
fuel vapors evaporated. It is this volatile vapor
from the solid or liquid fuels that we see actually
burning in the flaming mode. This gas or vapor
production, emitted from the fuel is referred to
as pyrolysis. Once a flame has been established,
heat transfer from the flame to the fuel surface
continues to drive off more volatile gases and
perpetuates the combustion process.
THE COMBUSTION MODE
For continued burning in the flaming mode
requires a high burning rate, and the heat
loss associated with transfer of heat from
the flame area by conduction, convection,
and radiation must be less than the energy
output of the fire. If the heat loss is greater
than the energy output of the fire the fire
will extinguish.

THE COMBUSTION MODE
Both modes, flaming and non-flaming
surface modes, can occur singly, or in
combination. Flammable liquids and gases
only burn in the flaming mode. Wood,
straw, and coal are examples where both
modes may exist simultaneously


THE COMBUSTION MODE
Flaming combustion can occur in the following
forms
1. Premixed flames where the fuel and oxygen
are mixed prior to ignition. For example the
flame on a bunsen burner, gas stove, or propane
torch.
2. Diffusion flames, more common, where the
fuel and oxygen are initially separate but burn in
the region where they mix, like a burning of a
pool of flammable liquid or the burning of a log.


3 STAGES OF FIRE
There are three generally recognized stages to a fire. The incipient
stage, smoldering stage, and flame stage.
1. The incipient stage is a region where preheating, distillation and slow
pyrolysis are in progress. Gas and sub-micron particles are generated
and transported away from the source by diffusion, air movement, and
weak convection movement, produced by the buoyancy of the
products of pyrolysis.
2. The smoldering stage is a region of fully developed pyrolysis that
begins with ignition and includes the initial stage of combustion.
Invisible aerosol and visible smoke particles are generated and
transported away from the source by moderate convection patterns
and background air movement.
3. The flaming stage is a region of rapid reaction that covers the period
of initial occurrence of flame to a fully developed fire. Heat transfer
from the fire occurs predominantly from radiation and convection from
the flame.

MATHEMATICAL CALCULATION
Heat Utilization Efficiency
HUE= ((MwC (tb-ti) + MvL)/(MfHvf)

Where: HUE = Heat Utilization Efficiency, %
Mw = Initial weight of water, kg
C = Specific Heat of Water, 1 Kcal/kg -C
Tb = boiling temperature of water, Celsius
Ti = initial temperature of water, Celsius
L = Latent heat of vaporization of water at atmospheric pressure and 100oC,
540Kcal/kg
Mv = amount of water evaporated during the experiment, kg
Mf = amount of fuel used, kg
Hfv = heating value of fuel, Kcal/kg

MATHEMATICAL CALCULATION
Fuel Consumption Rate
FCR= Wfc/To

Where: Wfc = Weight of Fuel
consumed, kg
To = operating time, hr


MATHEMATICAL CALCULATION
The burning rate, R, corrected for the moisture content
of the fuel was calculated using Equation.



where:
Wi= initial weight of fuel at start of test, kg;
Wf= final weight of fuel at end of test, kg;
M= moisture content of fuel, %;
t= total time taking for burning fuel,


MATHEMATICAL CALCULATION
The burning rate and the net calorific value, Qnet,
of the fuel were used in the calculation of thermal
efficiency, th , according to Equation.

MATHEMATICAL CALCULATION
SFC = Mass of Consumed fuel
Total mass of cooked food

SFC= W ( 1-M )-1.5W
mpf-mp
CHARCOAL PRE CUMBUSTION CHAMBER

TYPICAL SET UP CUMBUSTION OF CHARCOAL

WOOD PRE COMBUSTION CHAMBER

TYPICAL SET UP WOOD CUMBUSTION

PROJECT DESIGN CHARCOAL CUMBUSTION SET UP

PROJECT DESIGN WOOD CUMBUSTION SET UP

POT LID BASE PLATE

PRIMARY PIPE HOLDER

OPTIONAL PRIMARY BURNER
PRIMARY PIPING CYLINDER
CHARCOAL BURNING CHAMBER


SECONDARY CYLINDER BASE


SLIP RING AIR CONTROL
PRIMARY CHAMBER COVER PLATE
CHARCOAL ASH TRAY
PRIMARY BASE CHAMBER
STOVE BASE PLATE BOX CASE


WOOD FEEDING BOX



PROJECT DESIGN


ITEM NO. PARTS DESCRIPTION QUANTITY
1 POT LID BASE PLATE 1 SET
2 PRIMARY PIPE HOLDER 1
3 OPTIONAL PRIMARY FIRE BURNER 1SET
4 PRIMARY PIPING CYLINDER 1
5 CHARCOAL BURNING CHAMBER 1
6 SECONDARY CYLINDER BASE 1
7 SLIP RING AIR CONTROL 1
8 PRIMARY CHAMBER COVER PLATE 1
9 CHARCOAL ASH TRAY 1
10 PRIMARY BASE CHAMBER 1
11 STOVE BASE PLATE BOX CASE 1
12 WOOD FEEDING BOX 1
DEFINITION OF TERMS
Carbon monoxide: An odorless, colorless gas that is harmful to health
produced by the incomplete combustion of fuel.
Convection: The heat transfer in a gas or liquid by movement of the air
or water.
Combustion chamber: The area of a stove where the fuel is burned.
Emissions: Byproducts from the combustion of fuel that are discharged
into the.
Excess Air: Air used for combustion that exceeds the theoretical
(stoichiometric) amount needed.
Flue Gas: The hot gas from burning fuel that flows up from the
combustion chamber.
Mixing: The combining of air, hot gases and flame to reduce emissions.
Biomass stoves do not mix air hot gasses and flame very well, so smoke
and unburnt gases are often not fully combusted.