Effect of pot position on effective performance of box type solar cookers Department: Science Technology By: SIRJOSEPH Project ID: 8870 Rating: (3.3) votes: 6Rate this project12345 Price:₦4000 Get the Complete MaterialAbstractThis project work is titled Effect of Pot Position on the Effective Performance of Box-type Solar Cookers. Solar cooking, which utilizes thermal energy from the sun to cook food, is among the simplest and most practical applications of solar energy. It offers numerous advantages, including preservation of food nutrients, cost savings, and the reduction of indoor air pollution. The study aims to evaluate the effect of pot position inside the box cooker (center vs. near the edge) on cooking efficiency. Secondly, to examine the impact of pot covering (open vs. closed lid) on the rate of water boiling. Lastly, to assess the effect of the pot lid on cooking efficiency and heat retention. The study revealed that the pot positioned at the center of the solar cooker achieved a higher maximum water temperature (87.5 °C in 180 minutes) compared to the pot placed 30 cm away (84.9 °C in 210 minutes). Central positioning provided more uniform heating and reduced cooking time. The covered pot reached 81.9 °C and retained heat for longer periods, showing better thermal retention. The uncovered pot peaked at 70.9 °C but cooled faster due to evaporative and convective losses. The present study, therefore, concluded that both pot positioning and lid usage significantly influence the performance of box-type solar cookers. Central positioning optimizes exposure to solar radiation, increasing thermal efficiency. The use of a lid minimizes heat losses, prolongs high-temperature retention, and improves cooking effectiveness. These findings align with previous studies that stress the importance of maximizing solar flux capture and reducing heat loss pathways for optimal cooker operation....Preview Download Preview +Other Science Technology project topics and materials you might be interested in»Design and construction of cell phone charger»Sugar contents in three different soft drinks (Lacasera, Sprite, Schweppes)»Bacteriological qualities of food thickener deuterium microcarpum (ofor) and brachystegia eurcycoma (achi) sold in Owerri main market»Physiochemical assessment of soil samples from Nwambe Reserve Forest, Ndubia Igagu Izzi L.G.A, Ebonyi State.»Physico-chemical assessment of soil sample from Igbagu reserve forest in Ebonyi State»Obstacle detection robot with ultrasonic sensor»Qualitative production of biodiesel using neem seed oil»Antitrypanosomal activity of ethanol extract of Tridax Procumbent leaf and whole flower on T. Brucei infected rats (Invitro and Invivo)»Fungi associated with the deterioration of in-can and painted walls of Akanu Ibiam Federal Polytechnic, Uwana»Pharmacological activities of plant secondary metabolites»The assessment of surface water quality in Otamiri river in Nekede, Owerri west, Imo state»A study on the effects of beer on the efficacy of antimalarial drug administered 1hour before beer consumption in albino rats»Microbial load of some dehydrated foods with special reference to dried tomatoes and mushrooms»Theory and application of direct hydrocarbon indicators»Production of potassium salt K2So4 from agricultural waste unripe plantain peels