UNIVERSITY OF PORT HARCOURT

FACULTY OF ENGINEERING
DEPARTMENT OF CHEMICAL ENGINEERING

TERM PAPER

ON

ENERGY CONSERVATION IN BIOMASS STOVES

PREPARED BY

GROUP 1

COURSE TITLE: INTRODUCTION TO BIOCHEMICAL ENGINEERING

COURSE CODE: CHE 514.2
COURSE LECTURER: DR. OJI AKUMA

JULY 18, 2017

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 NAMES OF GROUP MEMBERS
S/NO NAME MAT. NO SIGNATURE

1 IBOBO UCHECHUKWU DANIEL U2012/3030001

2 EBIYEMI HILDA ROLI U2012/3030002

3 KUROFUO JOE U2012/3030004

4 NNODIM PASCHALINE IJEOMA U2012/3030005

5 AKPE BARIDI CLINTON U2012/303007

5 OGEDEGBE WINNER U2012/3030024

6 EZEORU JOSHUA U2012/3030026

7 EBOHON STEPHANIE IVIE U2012/3030033

8 OKOYE NEWMAN

9 MBAMA UCHE JUSTICE U2010/3030054

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 ABSTRACT

This paper examines biomass stoves, basis for design and construction, and method of

improving efficiency thus conserving energy overall. The origin of biomass stoves was briefly

explained as well as the classifications. There are various tests used to estimate efficiency of

biomass stoves but for the purpose of this paper, we discussed on the three prominent ones. They

are water boiling test, controlled cooking test and kitchen performance test.

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 TABLE OF CONTENTS
ABSTRACT ................................................................................................................................... iii
1 CHAPTER ONE ..................................................................................................................... 1
1.1 INTRODUCTION ............................................................................................................ 1
1.2 BACKGROUND OF STUDY ......................................................................................... 1
2 CHAPTER TWO .................................................................................................................... 3
2.1 CONCEPT OF BIOMASS ............................................................................................... 3
2.2 SOURCES OF BIOMASS ............................................................................................... 3
2.3 BIOMASS STOVES ........................................................................................................ 3
2.4 ORIGIN OF BIOMASS STOVES ................................................................................... 3
2.5 CLASSIFICATION OF BIOMASS STOVES ................................................................ 5
2.5.1 BIOMASS STOVES ................................................................................................. 6
2.6 STOVE CONSTRUCTION ............................................................................................. 7
2.7 METHODS OF TESTING EFFICIENCY ..................................................................... 11
2.7.1 IN FIELD WATER BOILING TEST ..................................................................... 11
2.7.2 CONTROLLED COOKING TEST ........................................................................ 12
2.7.3 KITCHEN PERFORMANCE TEST ...................................................................... 12
3 CHAPTER THREE .............................................................................................................. 14
3.1 WAYS OF IMPROVING EFFICIENCY ...................................................................... 14
3.1.1 HEATING SPACE ................................................................................................. 14
3.1.2 FLEXIBILITY ISSUES .......................................................................................... 14
3.1.3 THE FIREBOX ....................................................................................................... 14
3.1.4 INSULATION ........................................................................................................ 14
3.1.5 SHIELDING AND THERMAL CONVECTIVE TRANSFER ............................. 15
3.1.6 INTERFACE SHRINKING RINGS ...................................................................... 15
3.1.7 VENTILATION ...................................................................................................... 15
3.1.8 THE GRATE .......................................................................................................... 16
4 CONCLUSION ..................................................................................................................... 17

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 1 CHAPTER ONE

1.1 INTRODUCTION
People have a basic need for energy to cook. Currently, in developing countries, this tends

to be met by directly burning wood derived products in fires and stoves. As a result of this, tree

felling has increased over the years, despite government intensive efforts and operations to prevent

felling of trees. This is due to the mass need for firewood, which is a major source of energy for

cooking mainly in rural areas, with over 85% of houses said to be relying solely on firewood for

cooking and other domestic heating. (Orhevba & Chinedu, 2015)

A more efficient and environmentally favourable approach is the use of biomass stoves.

Biomass stoves serve as a more efficient way for energy utilization, rather than tree felling. A

biomass stove is a stove that burns compacted wood or plant waste to generate heat for residential

and sometimes industrial spaces. By steadily feeding fuel into a burning pot area from a storage

container, the fuel creates a constant flame that requires little or no physical adjustments.

1.2 BACKGROUND OF STUDY

Nigeria is home to a rich variety of forests and wildlife but when you flip the coin it is the

country with the second highest rate of deforestation in Africa after Sudan. It has the largest

desertification rate in the world with a loss of 55 percent of its primary forests. The annual rate of

deforestation in Nigeria is approximately 3.5 percent, which is between 350,000 and 400,000

hectares per year; according to data taken over a five-year period from 2000 to 2005 (Salau, 2017).

In Nigeria, many low income families resort to using firewood as cooking fuel, and low

income families make up the majority of Nigerias population. With the crash in global oil

prices came the need for the Nigerian government to let go of subsidies and increase the price of

petroleum products, kerosene, cooking gas, etc. To cope with the rise in prices, many more

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households turned to the firewood, and this has in turn increase the already rising rate of

deforestation (Salau, 2017). This increase has led to a more polluted environment, because of the

frequent use of inefficient biomass stoves. Smoke from cooking fires tend to fill the air, especially

in rural communities filled with people with a very low standard

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 2 CHAPTER TWO

2.1 CONCEPT OF BIOMASS

Biomass is term used to signify any kind of fuel from organic matter in solid form. They include

fuel wood, charcoal, dung cake, agricultural and other biodegradable solid residues. (Food and

Agricultural Organization, 1993).

2.2 SOURCES OF BIOMASS

The estimated biomass production in the world is about 105 billion metric tons of carbon per

year with about half in the ocean and half on land (Field, C.B et. al, 1998). Based on sources, some

groups classify biomass into two major categories. They are:

1. First generation biofuels

2. Second generation biofuels

1. First generation biofuels: These biofuels are derived from sources such as sugarcane and

corn starch. Sugar present in these kind of biomass are fermented to produce bioethanol

which can be used to generate power. However, food based crops aggravates the perennial

food shortage problem.

2. Second generation biofuels: These biofuels are obtained from non-food based biomass such

as agricultural waste, municipal waste etc. They mostly contain lignocellulosic biomass.

Wood is a major source of biomass

2.3 BIOMASS STOVES

A Biomass stove is a stove that is heated by burning wood, charcoal, animal dung or crop

residue. This kind of stove is commonly found in developing countries. They are generally used

for cooking or heating food.

2.4 ORIGIN OF BIOMASS STOVES

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 The origin of biomass stoves can be traced back to the invention of fire. From

archaeological excavations in China, it has been shown that the early men used fire for heating

during the first ice age which lasted about 400,000 years. Human civilization began after this

period by using refined stones, domestication of animals and mastery of fire. The early age cooking

was done over an open-fire in which the fuel (wood) was arranged in a pyramid form (Manoj K &

Tyagi, 2013). This mode of cooking primarily used for roasting of meat. It had its major drawbacks

which includes dispersion of flames and heat especially in windy conditions, no proper control

over fire, exposure to smoke and heat as well as other fire related hazards. (Manoj K & Tyagi,

2013).

Figure 2-1 Open Fire cooking Stove.

The development of pots of different sizes and shapes fostered the evolution of better cook

stoves. It began with the modification of the open-fire to shielded-fires. The aim of the shielded-

fires was to balance the pot over the fire. The basic arrangement was the three-stone 120o form.

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Although the aim was achieved and efficiency increased slightly, it still suffered the same

drawbacks as the open-fire.

Figure 2-2 Shielded Fire Cooking System

2.5 CLASSIFICATION OF BIOMASS STOVES

There is no set format for classifying these kind of stoves. However, some groups may

decide to classify them based on the following:

1. Progress (Traditional or Improved)

2. Application (Domestic or Community use)

3. Fuel used (Charcoal, Crop Residue, dung cake, etc.)

4. Draft system (Natural or Forced draft)

5. Portability (Fixed or Portable)

6. Combustion System (Direct or Gasifier)

7. Materials for construction (Mud, Ceramic, Cement, Metallic or Hybrid)

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2.5.1 BIOMASS STOVES
In this section, we intend to give a brief description of two common types of biomass cook stoves.

1. Gasifier stove:

These kind of biomass stoves create their own gas for heating or cooking from solid biomass.

Gasifiers can separate gas generation from gas combustion in space and time. In a reactor (gas

generator) that is optimized for heat-dependent drying and pyrolysis, solid biomass is first

converted into gases and vapors. These are guided into a combustion zone (gas burner) where they

are burnt with a surplus of oxygen from a secondary air inlet. Below is picture of locally made

gasifier stove.

Figure 2-3 A Gasifier Stove

2. Charcoal making stove

This stove burns solid biomass to generate and uses the charcoal afterwards to continue the heating

process. It can also use charcoal directly for heating. The pyrolysis gas is burned inside the stove

for cooking. Usually, these stoves are insulated externally by ceramic fibers. Below is an example

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of charcoal making stove in use. For startup, the inner cylinder of the stove was loaded from the

top with some charcoal, and was ignited (for consequent use of the stove, the charcoal produced

during the previous run of the stove was used). As briquettes placed in the annular space start to

pyrolyse, the pyrolysis gas enters the combustion zone through the small holes in the wall of the

inner cylinder, and burns. When combustion in the Charcoal Making Stove pyrolysis is complete,

i.e., when all the briquettes get pyrolysed, the flame dies, and charcoal remains in the annular

space. This charcoal may be used for the next run of stove use.

Figure 2-4 Charcoal Making Stove

2.6 STOVE CONSTRUCTION

Cook stove construction methods are primarily dependent on the material of construction.

Even the design of a cook stove itself is also influenced to a great extent by the material of

construction. In addition, the modes of fabrication, cost, efficiency, durability and safety of a stove

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depend on the material of construction. Thus, proper selection of the stove construction material

is of paramount importance and is the first step towards the design and development of the stove.

i. Criteria for selection of material(s), construction methods and strategies

The selection of materials of construction depends on a number of factors, which can be grouped

into three main categories: economic factors, operational factors and design factors.

a) Economic factors

Economic factors include the cost and technological factors. The cost factor is one of the most

important parameters from the point of view of affordability by the users, in the developing

countries. The cost of the stove comprises of material cost, fabrication cost and transportation cost.

b) Operational factors

A biomass burning cook stove is subjected to severe operational stresses, which may be

mechanical, thermal or chemical. The cook stove material should offer a maximum resistance to

these stresses. Some of the important parameters which need consideration are: strength, impact

resistance, thermal stresses (steady/unsteady/shock) and phase stability at the operating

temperature. The resistance to thermal loss is also important from efficiency and safety

considerations.

The cook stove material is also subject to severe chemical stresses which manifest themselves in

different forms of corrosion, especially mild steel. This problem gets compounded due to the high

temperature. These issues must be taken in to consideration in the selection of the material.

c) Design factors

In some designs, a number of the stove components may have intricate shapes, while in others the

leakage in and out from the stove may pose a serious concern. Thus, the malleability of the stove

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construction material also plays an important role with respect to these issues. The stove

construction materials can be divided into two main categories, namely:

Metals: They can be further sub-divided into other categories, namely: galvanized or non-

galvanized sheet metals, cast iron, aluminium, etc.

Non-metals: Non-metals are ceramic, fired clay, mud, etc.

Besides, there are hybrid stoves which are made out of a combination of materials metal and

non-metal or from combinations of materials from the same group.

ii. Construction problems and prospects

It can be concluded from research that clay and cast iron have the most favourable

properties for the construction of stoves. That is the main reason for the widespread use of cast

iron to construct stoves, especially in developed countries, where cost considerations are not an

overriding factor. On the other hand, clay which is available at no cost is the most preferred

material in the developing countries. However, hybrids like metal clad ceramics and/or cast-able

ceramics have shown great promise as a material for stove construction as these combinations can

overcome some of the drawbacks of both the categories. Clay stoves such as mud, mud/brick,

mud/stone stoves, etc. are widely used in most of the developing countries. This is not only because

of the low cost and high availability, but also due to the ability of the artisans or the owners to

build the stove without any direct financial cost.

In spite of these advantages, clay has certain inherent problems. Its properties differ from

place to place due to variations in the proportion of different components of the clay such as clay

(particles smaller than 2 ), sand (particles with a size over 20 , and silt (particle size between

that of clay and sand). With too much clay, the mass dries quickly, shrinks a lot (often unevenly)

and is prone to cracking. Too much sand will make the stove more fragile, while too much silt

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results in flaking of the surfaces in contact with the flame and hot gases. However, the properties

of the clay can be favourably modified by adding one or more of the deficient components or some

additional additives. For example, in the absence of clay, molasses or raw sugar can be used as a

binder. The following mixtures have been suggested by VITA and ITDG (1980),

Cook stoves made out of un-fired clay deteriorate quickly as water (in the form of rain or moisture

in the atmosphere), food and water spilling during cooking, the constant exposure to high

temperature and the stove being knocked by the cooking vessel results in erosion of the clay. As a

result, the critical dimensions of some of the stove components such as pot seats, tunnels and

baffles, for which the retention of the shape is very important for obtaining high performance, are

easily altered.

These problems can be solved by the development of fired clay/ceramic stoves and liners.

These stoves can be mass produced in industrial establishments or by village potters, on a

decentralized basis. However, the preparation of a proper mixture and composition of the clay to

make these types of stove, is extremely important. The mix should have a sufficiently high amount

of non-clay materials (sand, grog, etc.) as this will improve the resistance to thermal shock, a major

reason why ceramic stoves often fail. The production of ceramic stoves, in particular from clay

which has a high non-clay content, requires considerable skill. Fortunately, the firing temperature

range of kilns used by the traditional potters and the tile factories, is quite low and this helps in

making a more heat resistant stove. Research has shown that stoves fired at relatively low

temperatures, 700-800OC, have a better thermal shock resistance than those fired at higher

temperatures (HSE, 1992).

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2.7 METHODS OF TESTING EFFICIENCY
2.7.1 IN FIELD WATER BOILING TEST
This test provides the stove designer with reliable information about the performance of

wood burning stove models. The test consists of three phases that determine the stoves ability to:

(1) Bring water to a boil from a cold start;

(2) Bring water to a boil when the stove is hot; and,

(3) Maintain the water at simmering temperatures.

It is used to evaluate a series of stoves as they are being developed. The test cannot be used

to compare stoves from different places because the different pots and wood used change the

results. The test is a simplified version of the University of California Berkeley (UCB)/Shell

Foundation revision of the 1985 VITA International Standard Water Boiling Test. The wood used

for boiling and simmering, and the time to boil are found by simple subtraction. All calculation

can be done by hand in the field. By using a standard pot, taking into account the moisture content

of the wood, steam generated and other factors the complete UCB/Shell Foundation Water Boiling

Test makes comparison of stoves from different places possible.

Before starting the tests

1. Collect at least 30 kg of air-dried fuel for each stove to be tested in order to ensure that

there is enough fuel to complete three tests for each stove. Massive multi-pot stoves may

require more fuel. Use equally dry wood that is the same size. Do not use green wood.

2. Put 5 litres of water in the testing pot and bring it to a rolling boil. Make sure that the

fire is very powerful, and that the water is furiously boiling! Use an accurate digital

thermometer, accurate to 1/10 of a degree, to measure the local boiling temperature. Put

the thermometer probe in the centre of the testing pot, 5 cm above the pot bottom. Record

the local boiling point on the data sheet

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 3. Do the tests in a place that is completely protected from the wind.

4. Record all results on the data sheet.

2.7.2 CONTROLLED COOKING TEST

This test essentially gives the fuel consumption of a given stove for carrying out a typical

cooking operation. It is done under laboratory conditions on a stove with a typical vessel size and

shape, normally used for cooking a typical food of the region, using a commonly used cooking

operation. The amount of fuel used up for cooking a known quantity of food and the time required

for cooking are measured. The test is repeated at least three to five times to get average values. It

can also be used to compare two different stoves for the same cooking operation or compare stove

performance for the various cooking operations.

2.7.3 KITCHEN PERFORMANCE TEST

This performance test is carried out in the field under real-life conditions. The various

cooking operations performed by the family during cooking are monitored and recorded to arrive

at the total fuel consumption per meal per person. The test is performed for several days to get

realistic average values. This test overcomes the drawback of stove performance for making a

typical meal and takes into account the stove performance for a variety of cooking operations such

as boiling, frying, roasting, etc. encountered during meal preparation. Though, for theoretical

analysis, this is too gross a test, but it gives a realistic measure of stove performance comparison,

namely, whether the improved stove actually saves fuel under field conditions (Prasad, Sangen,

and Visser 1985). All these tests can only be used for a relative comparison of stoves for a given

task under given operating conditions. These tests cannot be accepted universally for defining

stove efficiencies as a small variation in the cooking practice or operating conditions would

significantly affect the performance.

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 The procedure for determining the efficiency of the gas stoves includes operating the stove

at different constant power levels, using the water boiling test for a turndown ratio (ratio of

maximum to minimum power output level). Though it is easy to operate gas stoves at different

constant power output levels, it is difficult and impractical to achieve such conditions for wood

burning stoves (Bussmann 1988)

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 3 CHAPTER THREE

3.1 WAYS OF IMPROVING EFFICIENCY

Biomass cooking stove is the major thermal energy conversion device amongst the biomass fired

technologies. The biomass stove is one of the primitive forms of thermal energy conversion

devices. Even now, 38% of the world population are using biomass stoves to fulfil their cooking

needs. The various ways of improving efficiency of a biomass stove are explained below

3.1.1 HEATING SPACE

One of the main features of improved cook stoves is that space heating ability is effectively

minimised by directing all heat upwards towards the cooking utensil, and minimising radiation

from stove sides

3.1.2 FLEXIBILITY ISSUES

Flexibility must be central in design of stove. Stoves need to particularly flexible in terms

of what utensils can be used on the hob, and what type of fuel can be burned in the stove.

3.1.3 THE FIREBOX

The firebox is the part of a stove in which fuel is placed in order to burn. Many findings

suggest that it is beneficial to have a small firebox for two reasons. Firstly, smaller volumes of fuel

burn more efficiently than large volumes. Secondly, in many circumstances it has been found that

stove users will always fully charge the firebox before lighting it is always more efficient and

cleaner to have a small hot fire than a large, cooler fire. Air can more easily reach all parts of a

smaller volume of fuel to facilitate full combustion, whereas in larger volumes there are likely to

be areas which air cannot reach. It has also been shown after extensive testing that smaller re-

charges of fuel during the cooking process lead to more efficient operation than large recharges

3.1.4 INSULATION

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 A fire emits heat in all directions through radiation, as well as through the through

convection. In rising, hot gasses. An open fire or stove with no insulation around the firebox emits

much of its heat outwards. By insulating the firebox, the PHU value double again (now four times

better than the three-stone fire) to 40%, and the heat radiated to the environment drops 35%. This

clearly demonstrates the effectiveness of thermal insulation for redirecting heat to where it can be

utilised. This results in quicker cooking times, which means less wood need be used for given

tasks. In addition to improving the PHU value of the stove, thermal insulation can improve the

efficiency of the combustion process

3.1.5 SHIELDING AND THERMAL CONVECTIVE TRANSFER

Heat is also transferred to the pot via the hot gasses through a process called convection

and thermal transfer. A number of stoves have been designed in such a way that hot gasses are

channelled along the sides of the cooking pot. This increases the velocity of the flue gasses and

keeps them in contact with the pot for longer, hence enhancing heat-transfer. Such an enclosure

would also serve to protect the pot from the cooling effects of wind.

3.1.6 INTERFACE SHRINKING RINGS

Interface shrinking ring are energy saving device for use when small pot are use on a given

stove. When a small pot is placed onto a stove, if it is significantly smaller than the outlet of the

stove, hot gasses escape without having come into contact with the pot, thus being wasted and

reducing efficiency. These rings are used to close off the outer part of the top of the stove, forcing

the hot exhaust gasses through a smaller, central aperture.

3.1.7 VENTILATION
Ventilation is the key to efficient combustion. Ventilation is required in two parts of a

stove. It is required at the fuel level as well as above the fuel, at the hot volatiles. Sufficient air for

the fuel facilitates the first stage of combustion, the pyrolysis and the conversion of carbon and

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CO to CO2. This can be provided from under a grate, and is referred to as primary air. Air at the

second stage facilitates the combustion of the flammable volatiles, and should be introduced above

the grate. It is referred to as secondary air.

3.1.8 THE GRATE

The purpose of a grate is to lift the fuel, whilst allowing ash to fall through to allow increased

air circulation to the fire and easier removal of ash. Although some writers report that the

introduction of a grate to a stove had little impact on efficiency, most find that it significantly

increased the efficiency of combustion. Ballard Tremeer (1998: 1) found that the introduction of a

grate increased the efficiency and lowered emissions of even a three stone fire. Karakezi (et al

1991: 87) found in his programmes with improved stove technology that the introduction of a grate

doubled the efficiency of many stoves, from 20 to 40PHU.

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 4 CONCLUSION

From the foregoing study, we were able to see the transition of biomass stoves from its humble

beginning as an open-fire, to shielded-fire, to the different models we have today. From the above

discussion, it can be drawn that there is a need to replace the traditional and inefficient cooking

devices with efficient cooking devices. Also in other to conserve energy in these devices, careful

attention paid to materials to be used in construction, kind of insulation, spacing, ventilation and

other factors highlighted take will compromise efficiency. The higher the energy is conserved by

the stove the higher the efficiency.

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 5 REFERENCES

Dean Still, S. B., & Lawrence Jr., C. (2015). Clean Burning Biomass Stoves. Oregon: Approvecho

Research Centre.

Dr. Mark Bryden, D. S. (2002). Design Principles for Wood Burning Stoves. Oregon.

Energypedia. (2017, July 17). Retrieved from Energypedia:

https://energypedia.info/wiki/Gasifier_Stoves

Food and Agricultural Organization. (1993). Improved Solid Biomass Burning Cookstoves: A

Development Manual. Bangkok: FAO Regional Wood Energy Development Programme

in Asia.

Manoj K, S. K., & Tyagi. (2013, May). Design, Development and Technological advancement in

biomass cook stoves: A Review. Renewable and Sustainable Energy Reviews, 266-283.

Orhevba, B., & Chinedu, O. (2015). Fabrication and Performance Evaluation of an Improved

Briquette Stove. International Journal of Innovative Science, Engineering & Technology.

Salau, T. (2017, February 3). AS LONG AS KEROSENE REMAINS EXPENSIVE,

DEFORESTATION WILL CONTINUE TO BE A PROBLEM IN NIGERIA. Retrieved from

VenturesAfrica: http://venturesafrica.com/deforestation-in-nigeria/

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