RE: Stove testing? need help.

["Daniel M. Kammen" <dkammen@socrates.berkeley.edu>]

Title: RE: Stove testing? need help.

My former student Majid Ezzati (now at the World Health Organization and

Resources for the Future) and I have done a series of tests on the

emissions from stoves (wood, charcoal burning) in  the 'burning' and

'smoldering' phases in Kenya.  We have also done additional papers on the same issues in Mexico with Omar Masera

The results were published in Environmental Health Perspectives, Environmental

Science & Technology (ES&T), and World Development, and hopefully shortly

in The Lancet.

These papers are available at:

        http://socrates.berkeley.edu/~rael/cookstkenya.html

        http://socrates.berkeley.edu/~rael/papers.htm

- Dan

> Years ago at the Eindhoven Woodburning
> Stove Group we tested a large number of kerosene cookstoves.
> For cooking (boiling) you need a power rating appropriate for the
> amount of food cooked to bring the pan and its contents quickly to the
> boil.
> After that you need just enough heating power to keep the pan and its
> contents at boiling point. This is the so-called simmering stage.
> To compare the stoves you weigh the stove, containing enough fuel for
> the test, before lighting it.
> The stove is lit and a pan with a known mass of water of known
> temperature is placed upon it. The stove is turned up to full power.
> As soon as the water in the pan has reached boiling point, the stove
> is extinguished and weighed.
> The pan is also weighed.
> The heat transfer efficiency = (Mws * (100 - ts)*Cw +(Mws -
> Mwe)*He)/((Mks - Mke)*Bk)
>
> where:  Mws     mass of water at start
>         Mwe    
> mass of water at the end
>         ts     
> temperature of water at start in C
>         Cw     
> specific heat capacity of water
>         He     
> enthalpy  of evaporation of water
>         Mks    
> mass of stove at start
>         Mke    
> mass of stove at the end
>         Bk     
> heating value of kerosene.
>
> It tells us how much of the heat produced by burning the calculated
> amount of fuel has been transferred to the pan and its contents. If I
> memory serves, quite a number of the multi wick stoves we tested
> reached 50 %.
>
> During the simmering stage the stove should ideally be capable of
> burning at such a low rate that the pan and its contents are just kept
> at boiling point without producing any steam.
> In this regard it is important that the stove can be turned down
> sufficiently.
>
> Peter Verhaart
> > > -----Original Message-----
> > > From: owner-stoves@crest.org [mailto:owner-stoves@crest.org]On
> > Behalf Of
> > > Jn-Gilles, Emile
> > > Sent: Thursday, January 18, 2001 4:44 PM
> > > To: stoves@crest.org
> > > Subject: Stove testing? need help.
> > >
> > >
> > > Hi stovers,
> > > I am wondering what type of answers Adam Sebitt has received from
> > his mail
> > > on Stove testing. They would be really helpful to me.  I
> > have
> > > just bought 3
> > > different size of kerosene stoves (made in Haiti, where I am
> > living) and I
> > > would like to do some testing by myself. They are gravity
> > models,
> > > noisy but
> > > 2 with good flame and good heat.
> > >
> > > How can I test the efficiency ? What are the procedures ? Do
> > I
> > > need a water
> > > boiling test or another type of test?
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--



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Daniel M. Kammen
Associate Professor of Energy and Society
Director, Renewable and Appropriate Energy Laboratory (RAEL)
Energy and Resources Group (ERG)
310 Barrows Hall
University of California
Berkeley, CA 94720-3050

Tel: 510-642-1139 (Office)
Tel: 510-642-1640 (ERG Front Desk)
Fax: 510-642-1085 (ERG Fax)
Tel: 510-643-2243 (RAEL Phone & Fax)
Email: dkammen@socrates.berkeley.edu
Kammen       http://socrates.berkeley.edu/~dkammen
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