Optimal Design Of Induction Injera Mitad With Uniform Heat Distribution

Abstract

Injera is one of Ethiopia’s most popular foods, and it’s recognized for requiring a lot of energy to prepare. In Ethiopia, there are various types of injera baking stoves (mitads) that use biomass energy, including open fire three stone stoves, mirt mitads, and Burayou in jera baking stoves. Because Injera baking biomass stoves are inefficient, a lot of firewood is required, resulting in a lot of indoor air pollution, greenhouse gas emissions, and defor estation. Where electricity is available, injera mitad is produced using resistive heaters as a heat source. But, the high energy consumption, non-uniform heat distribution, low efficiency, long cooking time, heavyweight, and lack of safety during cooking are the main drawbacks of traditional Ethiopian electric injera mitad. To address these problems, the optimal design of induction mitad for uniform heat distribution which reduces power consumption; increases efficiency, and improves injera quality and safety during cooking was proposed. Heat uni formity along the radial direction of injera mitad is one of the main factors which affect the efficiency of the system and the quality of injera. So, optimization of the induction mitad magnetic circuit model is necessary to have uniform heat along the radial direction of the mitad. The optimization, design, and model simulations of the induction mitad have been applied using the MATLAB/Chebfun numerical analysis software. To have uniform heat dis tribution on the working plate, the optimal determination of coil distribution, and optimal parameter selection are done based on numerical computation and system simulation re sults. Finally, magnetic circuit modeling and simulation of optimized induction mitad with uniform heat distribution have been proposed and tested. The eddy current density distribu tion in the working plate is optimized by numerical optimization technique and the heat in the plate is distributed uniformly with maximum temperature variation of less than 2 0C along the radius of plate. And also, the maximum power consumption of proposed system is 2KW to generate required temperature which is reduced by 50% when compared to traditional electric mitad which consumes 4KW electric power. This first successful attempt to reduce power consumption by half shows a promising result and can lead to an efficient mitad that could be widely used for injera baking.