Estudo da viabilidade do uso do fogão solar tipo parabólico

Abstract

The way in which food is cooked is one of the major problems faced by developing countries, and Mozambique does not escape the deforestation (mangrove) promoted by the systematic use of firewood as energy in domestic use mainly in rural areas. This work seeks to evaluate the efficiency and the viability of use solar energy in the parabolic solar cooker as an alternative and auxiliary source to the use of charcoal, firewood, and electricity in the preparation of food. It aims to evaluate the feasibility of using parabolic type solar cooker developed in the ESCMC, taking into account the temperature conditions, type of food compared to the electric and charcoal stove. The evaluation indicated that the solar cooker was able to boil 500ml of water in a 32-minute interval at an average ambient temperature of 32.12C and average radiation of 681.48 W/m2. The tests made with rice, egg, potato, spaghetti and Chima showed considerable time compared to using coal stove and electric. Because it does not have operating expenses of the stove and to be ecologically correct. The stove in study showed viability of its use during the day in relation to conventional stoves so it is recommended that it be promoted in the communities for its use.