Design, Fabrication, and Testing of a Biomass-

Insulated Cooking Pot

A Thesis
Presented to the
School of Mechanical and Manufacturing Engineering
Mapúa University

In Partial Fulfillment
Of the Requirements for the Degree of
Bachelor of Science in Mechanical Engineering

by

Argel, Jon Kenneth D.

2014107237

Badiola, John Remigio W.

2014102992

Orcio, Patrick M.
2014109559

Pascasio, Gerardo III R.

2014170215

JANUARY 2021
 APPROVAL SHEET

This thesis,

Design, Fabrication, and Testing of a Biomass Insulated Cooking Pot

by
Argel, Jon Kenneth; Badiola, John Remigio; Orcio, Patrick; Pascasio, Gerardo;
has been approved for oral defense

Engr. Paulo Rafael Merris Engr. Ricky Umali

Thesis Coordinator Thesis Advisor

Thesis Evaluation Committee

Dr. Jaime Honra

Panel Member

Engr. Paulo Rafael Merris Engr. Jonathan Dondon

Panel Member Panel Member

Accepted and approved in partial fulfillment of the requirements for the Degree of

Bachelor of Science in Mechanical Engineering

Dr. Mark Christian Manuel

Dean, School of Mechanical and Manufacturing Engineering

ii
 ACKNOWLEDGEMENT

The completion of this study would not have been successful without the help and

guidance of colleagues, classmates, advisers, teachers, family, and friends. The researchers

would like to take this opportunity to thank the following individuals.

Firstly, to God almighty for giving the researchers strength and wisdom to finish this

study. Without him, the researchers would not have enough courage and physical ability to do

so.

Our thesis adviser, Engr. Ricky Umali, for his guidance and valuable insights towards

the study and our panelists Dr. Jaime Honra, Engr. Rafael Merris and Engr. Jonathan Dondon

for their constructive criticisms and guidance towards the betterment of the study.

The researchers would like to also give their utmost gratitude towards the Orcio family

especially to Mr. Nolito Orcio and Mrs. Prescilla Orcio for welcoming the researchers to their

home and to the researcher’s families whose consistent support is immeasurable. To the

researcher’s friends specifically Mr. Alexis Koh, Mr. James Rupido, Mr. Thomas Dator and

Mr. John Albert Flores for their consistent help and shared wisdom towards enhancing the

study.

To the School of Mechanical and Manufacturing Engineering faculty for educating the

researchers and equipping them with fully sufficient knowledge for continuing and finishing

this study.

iii
 TABLE OF CONTENTS

TITLE PAGE i
APPROVAL SHEET ii
ACKNOWLEDGEMENT iii
TABLE OF CONTENTS viii
LIST OF TABLES viii
LIST OF FIGURES ix
LIST OF APPENDICES xi
ABSTRACT xii

Chapter 1 INTRODUCTION 1
1.1 Overview and Background 1
1.2 Statement of the Problem 2
1.3 Objectives of the Study 2
1.3.1 General Objectives 2
1.3.2 Specific Objectives 2
1.4 Significance of the Study 3
1.5 Scope and Limitations 3

Chapter 2 REVIEW OF RELATED LITERATURE 5

2.1 Investigation of Thermal Insulation Properties of Biomass Composites
(Abdulkareem Et Al, 2016) 5
2.2 Thermal Efficiency Enhancement of Domestic Cooking Pots (Paisarn
Naphon, 2014) 6
2.3 Thermal Analysis of Bimetal Plates as Cooking Pots: Computational
Comparison of Two Geometries (Dardasht And Sedighi 2014) 6
2.4 Insulated Cooking Utensils (Eugene T. Logan and Richard A. Barlow,
1982) 7
2.5 Carrying and Insulating Enclosure for Pizza Pie Containers (Mancuso,
1977) 7
2.6 Mathematical modeling of cooking pots’ thermal efficiency using a
combined experimental and neural network method (S.K. Hannani,
E. Hessari, M. Fardadi, M.K. Jeddi, 2004) 8
2.7 Heat Transfer Co-efficient and Effectiveness for Water Using Spiral
Coil Heat Exchanger (Hossain, 2014) 9
2.8 Effect of Thermal Insulation on Thermal Efficiency of Portable Solid
Biomass Cookstove (Dixit Et al, 2016) 9
2.9 Philippine Biomass Utilization: A Country Paper Report (Sengson Et
Al., 2003) 10
2.10 What is Food Grade Silicone and Why is it Better Than Plastic?
(Ellington, 2020) 10
2.11 Research and Application of Fusion360 in Industrial Design (P P Song
et al 2018) 11
2.12 Adapted Water Boiling (Geres, 2010) 12

viii
 ix

Chapter 3 THEORETICAL CONSIDERATIONS 13

3.1 Biomass Materials Specifications 13
3.1.1 Sugarcane Bagasse 13
3.1.2 Coconut Husk 14
3.2 Modes of Heat Transfer 14
3.2.1 Conduction 14
3.2.2 Conduction from Fluid Through Pipes 14
3.2.3 Convection 15
3.2.4 Radiation 16
3.2.5 Total Heat Transfer Rate 16
3.2.6 Overall Heat Transfer Coefficient 16
3.3 Time to Reach 100°C 17
3.4 Energy Consumed 17
3.5 Change in Temperature After 2 Hours (Experiment Time Per Trial) 18
3.6 Energy Entering the Load 18
3.7 Cooking Efficiency 19
3.8 Electric Energy Consumed 19
3.9 Cost 19

Chapter 4 METHODOLOGY 21
4.1 Phase 1: Theoretical Modeling 21
4.1.1 Determination of Dimensions to be Altered 21
4.1.2 Selection of Cooking Pot 22
4.1.3 Computation for the Total Heat Transfer Rate from the Cooking
Pot to the Surrounding Environment 23
4.1.4 Fusion 360 Modelling of the Biomass Insulated Cooking Pot 23
4.1.5 Simulation 27
4.2 Phase 2: Fabrication 29
4.2.1 Material Selection 29
4.2.2 Fabrication of Insulation 30
4.2.3 Joining Process 30
4.3 Phase 3: Testing and Experimentation 31
4.3.1 Water Boiling Test 31
4.3.2 Test Area 32
4.3.3 Data Gathering 32

Chapter 5 RESULTS AND DISCUSSION 33

5.1 Water Boiling Test Result 33
5.1.1 Time to reach Boiling Point 33
5.1.2 Electric Energy Consumption 34
5.1.3 Cost and Savings 34
5.1.4 Cooking Efficiency 35
5.2 Water Cooling Test 36

Chapter 6 CONCLUSION AND RECOMMENDATION 37

6.1 Conclusion 37
 x

6.2 Recommendation 39

REFERENCES 40
APPENDICES 42
 LIST OF TABLES

Table 4.1 Decision Matrix 29

Table 5.1 Time to Reach Boiling Point 34
Table 5.2 Electric Energy Consumption (Wh) 34
Table 5.3 Electricity Consumption Cost (Php/month) 35
Table 5.4 Cooking Efficiency (%) 35
Table 5.5 Temperature after 2 hours (°C) 36
Table B.1 List of Materials with the Price 43
Table D.1 Results of Trial 1 52
Table D.2 Results of Trial 2 53
Table D.3 Results of Trial 3 54
Table D.4 Results of Trial 4 55
Table D.5 Results of Trial 5 56
Table E.1 Results of Trial 1 57
Table E.2 Results of Trial 2 57
Table E.3 Results of Trial 3 57
Table E.4 Results of Trial 4 57
Table E.5 Results of Trial 5 58

viii
 LIST OF FIGURES

Figure 4.1 Process Diagram of Design, Fabrication, and Testing of Improved Cooking
Pots 21
Figure 4.2 Selected Cooking Pot 22
Figure 4.3 Lid of theSelected Cooking Pot 22
Figure 4.4 Cross Section of the Biomass Insulated Cooking Pot 24
Figure 4.5 3D View of the Improved Cooking Pot 24
Figure 4.6 3D View of the Cross Section of the Biomass Insulated Cooking Pot 25
Figure 4.7 Sample of the Composite Arrangement in 3D View 25
Figure 4.8 Sample of the Composite Arrangement in Cross Section 3D View 26
Figure 4.9 Exploded View of the Modified Cooking Pot 26
Figure 4.10 Simulation of Composite Arrangement 28
Figure 4.11 Simulation of Mixed Arrangement 28
Figure G.1 Blending of Sugarcane Bagasse 60
Figure G.2 Blended Sugarcane Bagasse 60
Figure G.3 Treating of Coconut Husk 61
Figure G.4 Treating of Sugarcane Bagasse 61
Figure G.5 Draining the Extra Solution 61
Figure G.6 Sun-Drying the Treated Biomass (Left = Sugarcane Bagasse, Right = Coconut
Husk) 62
Figure G.7 Compressing the Sugarcane Bagasse and Coconut Husk with Binder Molasses
Using Car Tire 62
Figure G.8 Sun-Drying the Compressed Sugarcane Bagasse and Coconut Husk 62
Figure G.9 Blow Drying the Sugarcane Bagasse and Coconut Husk Using a Heat Gun 63
Figure G.10 Putting Insulation on the Cover 63
Figure G.11 Sun-Drying the Cover Insulation 63
Figure H.1 Disassembling the Electric Coil 64
Figure H.2 Drilling a Hole on the Big Pot 64
Figure H.3 Cutting the Processed Sugarcane to the Small Pot 64
Figure H.4 Installing the Processed Sugarcane to the Small Pot 65
Figure H.5 Thickness of Processed Sugarcane (4 mm) 65
Figure H.6 Making a Support for the Biomass 65
Figure H.7 Installing the Processed Coconut to the Big Pot 66
Figure H.8 Thickness of Processed Coconut (4 mm) 66
Figure H.9 Combining the Big Pot and Small Pot 66
Figure H.10 Combining the Cover of Big and Small Pot 67
Figure J.1 Base Cooking Pot Testing and Testing Area 69
Figure J.2 Modified Cooking Pot Testing and Testing Area 69
Figure K.1 Cross-Section View 70
Figure K.2 Study Materials for Mixture of Sugarcane Bagasse and Coconut Husk 71
Figure K.3 Study Materials of Composite Arrangement 71
Figure K.4 Lists of Contact Sets 72
Figure K.5 Mesh Settings 73
Figure K.6 Mesh 73
Figure K.7 Convection Boundary Condition 74

ix
 x

Figure K.8 Heat Source Boundary Condition 75

Figure K.9 Thermal Degree of Freedom 75
Figure K.10 Thermal Distribution 76
Figure K.11 Thermal Gradient 76
Figure K.12 Heat Flux 77
Figure K.13 Temperature Distribution 77
Figure K.14 Thermal Gradient 78
Figure K.15 Heat Flux 78
Figure L.1 Big Pot 79
Figure L.2 Small Pot 79
Figure L.3 Pot Insulation 80
Figure L.4 Cover Insulation 80
Figure M.1 Thermometer 81
Figure M.2 Beaker 81
Figure M.3 Timer (Phone Application) 81
 LIST OF APPENDICES

Appendix A Gantt Chart 42

Appendix B Proposed Budget 43
Appendix C Calculations 44
Appendix D Water Cooling Test Results 52
Appendix E Water Boiling Test Results 57
Appendix F Fabrication of Insulation Procedure 59
Appendix G Fabrication of Insulation 60
Appendix H Fabrication of Modified Cooking Pot 64
Appendix I Water Boiling Test Procedure 68
Appendix J Testing Set-up and Test Area 69
Appendix K Simulation 70
Appendix L Computer Model of the Biomass Insulated Cooking Pot 79
Appendix M Measuring Apparatus 81

xi
 ABSTRACT

Electric stoves can be considered as an alternative for gas stoves since gas stoves are
still mainly used in cooking industries and households, wherein both mentioned stoves were
not fully utilized because of the amount of energy wasted during the process of cooking. The
cooking pots commonly available in market were the ones causing the waste of energy since
heat can freely escape through the sides and lid of the pot. As a result, the cooking efficiency
of the conventional pots decreases. This study focuses on the design and testing of improved
cooking pots in terms of putting insulation using biomass materials to decrease the heat transfer
rate when the stove is not in use and improve the cooking efficiency by 67%. To decrease the
heat transfer rate of the pot, insulation made up of sugarcane bagasse and coconut husk was
used. By adding an insulation, thickness becomes greater. Thus, escape of heat would be
controlled. In this study, the cooking efficiency, the time to reach 100 degrees Celsius, and the
temperature after a certain amount of time was observed and gathered. The testing was done
by observing the temperature of water when bringing to a boil and when cooling, and the mass
of water evaporated after boiling. The modified pot shows significant results as compared to
the conventional cooking pot in terms of cooking efficiency with 83.77%, and 16.19%,
respectively, as well as the temperature after two hours having 63.2 degrees Celsius, and 44.2
degrees Celsius, respectively. With these, the modified pot has greatly improved its
performance.

Keywords: Biomass, Cooking efficiency, Cooking pot, Electric stove, Insulation

xii
 Chapter 1

INTRODUCTION

This chapter contains the overview and background, problem statement, study

objectives, significance of the study and scope and limitations.

1.1 Overview and Background

Prehistoric people, built shelters to protect themselves from the elements, originally

using organic materials and later more durable substitutes. However, people used not only

materials that were found in nature but discovered others which were suitable for insulating.

Processing organic materials produced the first insulated panels in the 19th century. The

appearance of plastic foams caused a huge revolution. Although plastic production was well-

known in the 19th century, the first plastic foam was not produced until 1941. Nowadays the

most popular insulation materials are plastic foams and mineral wool with only a small number

of natural materials being produced (Bozsaky, 2010). The cooking process is similar to heating

an uninsulated building with all the doors and windows open (Kris De Decker, 2014).

Eventually, insulations on cookware are conceptualized because of this principle.

Cooking is known to be the most essential thing to do when food is involved. It’s not

only to taste good but it also helps to avoid food poisoning by ensuring that the micro-

organisms present in the raw food such as viruses, bacteria, and parasites are destroyed in the

process (Jackson, 2016).

One of the ways to improve the performance of a cooking pot is by reducing the heat

transfer rate by means of minimizing the heat escaping. The main idea is trapping the heat

inside the pot so that the food can be cooked faster and keeping the food hot. This can be done

by wrapping around the cooking pot using thermal insulators. Thermal insulators are materials

1
 2

that has high thermal resistivity. Sugarcane and coconut can be used because it has high thermal

resistivity. (Abdulkareem et al., 2016)

1.2 Statement of the Problem

Domestic cooking pots have been known to store freshly cooked foods to have the

convenience of containing the food after cooking and reheating. In both cases almost 90% of

the primary energy is lost during the cooking process (Kris De Decker, 2014).

The sidewalls of the domestic cooking pot exposed to surroundings could be essential

in fuel conservation since domestic cooking pots are known to be made up of materials that

has high thermal conductivity (K-value) (Dardasht and Sedighi, 2014). This possesses a great

disadvantage because a great amount of heat inside will tend to escape through the sides and

the lid of the pot (Paisarn Naphon, 2014) which decreases the efficiency of the cooking pot.

1.3 Objectives of the Study

This section will feature both the general and specific objectives of this study.

1.3.1 General Objectives

The general objective of this study is to design, fabricate, and test different

arrangement of biomass materials (composite and mixed) used as an insulation for

cooking pots to decrease the cooking time, to increase the time it takes to maintain

the temperature inside it, and to choose the optimum arrangement of biomass material.

1.3.2 Specific Objectives

The specific objectives of the research project are the following

• To design a cooking pot with 2 layers of metals capable of handling

the insulation material.

 3

• To fabricate an insulation made up of biomass materials such as

sugarcane bagasse and coconut fibers, and a cooking pot apt to hold the

insulation.

• To perform water boiling and cooling test to compare the capability

of both pot.

1.4 Significance of the Study

The study aims to provide a cooking pot with improved performance by means of

putting an insulation made up of sugarcane bagasse and coconut husk. In this research, many

people can benefit from it: first, by having to wait less time for the food to be cooked since we

aim for this to have a faster cooking time. Second, by having a cookware that is capable of

containing and maintaining food to a specific temperature for a longer period of time compared

to a conventional cooking pot. And lastly, by having less consumption of electricity used which

also means that energy is conserved. Also, this research can serve as a guide and reference to

future researchers that aims to further improve cooking pots.

1.5 Scope and Limitations

The study covers the design and fabrication of a cooking pot with composite or mixed

arrangement of biomass insulation that will hasten the cooking time and at the same time keep

the heat inside the pot for a certain period. The modified cooking pot will be tested and

compared with the conventional cooking pot by means of the time it takes for the water to

reach its boiling point, and how long can the pot retain the heat inside. The researchers will not

tackle the use of other heat sources besides electricity. The design for the optimum thickness

of the insulation is not to be included in the study since the researchers were aiming to get the
 4

thermal properties of the composite arrangement. For the fabrication of the pot for only one

insulation, the researchers used two identical pots with different sizes and sealed both the pots

with the insulation on the free space formed by the two pots combined.
 Chapter 2

REVIEW OF RELATED LITERATURE

This chapter reviews various studies related to biomass composites, particularly their

effect on insulation, and various joining process of metals.

2.1 Investigation of Thermal Insulation Properties of Biomass Composites

(Abdulkareem Et Al, 2016)

In this study, the researchers compared thermal properties of Kapok, Coconut fiber

and Sugarcane bagasse composite materials using molasses as a binder. These samples are

molded into cylindrical samples. These samples used Kapok, Bagasse, Coconut fiber, Kapok

and Bagasse in the ratios of (70:30; 50:50 and 30:70), Kapok and Coconut fiber in the ratios

of (70:30; 50:50 and 30:70), as well as a combination of Kapok, Bagasse and Coconut fiber in

ratios of (50:10:40; 50:40:10 and 50:30:20). The sample size has a diameter of 60mm and

thickness of 10mm-22mm that is compressed at a constant 180N. It has been said that of all

the twelve samples molded, Bagasse, Kapok plus Bagasse (50:50), Coconut Fiber, Kapok plus

Coconut fiber (50:50) and Kapok plus Bagasse plus Coconut fiber (50:40:10) has the lowest

thermal conductivity of 0.0074, 0.0106, 0.0109, 0.0132, and 0.0127 W/(m-K) respectively and

the highest thermal resistivity. In this regard, Bagasse has the lowest thermal conductivity

followed by Kapok plus Bagasse (50:50), Coconut Fiber, Kapok plus Bagasse plus Coconut

fiber (50:40:10) and Kapok plus Coconut fiber (50:50). (Abdulkareem et al, 2016)

5
 6

2.2 Thermal Efficiency Enhancement of Domestic Cooking Pots (Paisarn Naphon,

2014)

In this paper, the researchers investigated the thermal efficiency of domestic cooking

pots and compared the modified cooking pots to the standard cooking pots. The method that is

used in this research is the water boiling test (BWT). The materials that were used in fabricating

the domestic pot are aluminum steel and stainless steel with sizes of 20cm, 22cm, and 24 cm.

Several factors were monitored until the water reaches the boiling temperature. These are water

temperature, pot surface temperature, exit flame temperature and LPG consumption. The pot

is filled with water measuring 2/3 of it and performed the experiment in the atmospheric

pressure. The result is that the modified cooking pot is more efficient by requiring 15%-20%

less energy to reach the boiling point of water compared to the standard cooking pot.

2.3 Thermal Analysis of Bimetal Plates as Cooking Pots: Computational

Comparison of Two Geometries (Dardasht And Sedighi 2014)

The researchers wanted to break down the temperature distribution of the different

structures of metal in terms of cookware. Multi-layer plate is the reason behind the better

thermal, chemical, and mechanical properties of a cooking pot. Finite Element Method is what

the researchers used in studying the distribution of thermal behavior of the models. The

structures have different behaviors. The other part of the study is concerned about the heat loss.

By comparing the pan that is insulated and the pan that is not insulated, the researchers found

that the insulator helps to retain the heat in the pan resulting to improved consumption of

energy.
 7

2.4 Insulated Cooking Utensils (Eugene T. Logan and Richard A. Barlow, 1982)

In this study, the researchers compared the difference between thermally insulated

cookware’s such as different types of baking pans and standard baking pans. Both pans were

loaded with bread doughs and were simultaneously baked at the same conditions. The most

notable results were the prevention of the common rough or burnt crusts and sides of the baked

products that were in contact with the insulated baking sheets. The peak temperature of the

products also lasted longer compared to the products that were produced by the standard baking

sheets. The existence of supports inside the insulating layer between the heating surface and

the cooking surface is essential due to frequent sagging of the cooking surface and to retain the

planar configuration of the baking pans and sheets.

2.5 Carrying and Insulating Enclosure for Pizza Pie Containers (Mancuso, 1977)

This invention is for pizza pie delivering and insulating containers. The usual

container of a pizza pie is a cardboard box and this cardboard box have a lot of defects. Some

of the defects of a cardboard box are absence of durability, absence of proper ventilation, lack

of insulating capacity and more. The main objectives of this invention are to let the heat of the

pizza pie be contained in the container while travelling or while delivering and to let the person

who is delivering the pizza pie to feel more comfortable carrying the container. The bottom

section of the container has a structure which is intended for gathering of moisture while the

top section or the lid has a vent to let the pizza pie breathe. The lid also has a vent the enables

the vapor to exit the container and also has a maximum heat retention feature. The maximum

heat retention feature depends on what food is to be put in the container. This invention is made
 8

specifically for take home mode or delivery foods that is already been cooked. This invention

is also made to provide some insulated enclosure for cooked foods, not only for pizza pie but

also for other deliverable foods. This invention has a ventilation system and lessen the escape

of moisture compared to the cardboard box that has a very small ventilation system and lets

the moisture escape.

2.6 Mathematical modeling of cooking pots’ thermal efficiency using a combined

experimental and neural network method (S.K. Hannani, E. Hessari, M.

Fardadi, M.K. Jeddi, 2004)

In this study, the efficiency of different cooking pots is tested. The procedure for

testing the efficiency of the cooking pot is by the water boiling test. A controlled amount and

temperature of water was measured and was boiled to a certain temperature. The water is then

subjected to a constant amount of heating for a certain period of time. The efficiency was then

calculated. It was concluded that the pot efficiency increased by increasing the ratio of the pot

diameter and the flame diameter but for higher ratios, the efficiency will remain constant. The

efficiency of the cooking pot will decrease if the ratio of the pot’s height to the pot’s diameter

is increased. Flat cooking bottom cooking pot provide greater efficiencies compared to

concaved bottom cooking pots.

 9

2.7 Heat Transfer Co-efficient and Effectiveness for Water Using Spiral Coil Heat

Exchanger (Hossain, 2014)

This study provided the effectiveness of an electric heating coil to the water. This

study will help the researchers for the methodology of the current study wherein they will use

water to test the biomass insulation. Spiral coil heat exchangers play a vital role in cooling high

density and high viscous fluids. An experimental study has been conducted to investigate the

overall heat transfer coefficient and effectiveness for water using spiral coil heat exchanger.

The researchers made a physical model of the electric heating coil. The design and

fabrication were made by the researchers to monitor the measurement of the temperature. The

results of the experiment are achieved. It showed that the heat transfer coefficient is increased

with the increase of both Reynolds Number

2.8 Effect of Thermal Insulation on Thermal Efficiency of Portable Solid Biomass

Cookstove (Dixit Et al, 2016)

In this study, Dixit et al (2016) discussed a handful information about cooking stove

and insulator design and testing methods. They tackled different properties of some commonly

used insulator on cookstove and performed the water boiling test to obtain the thermal

efficiencies of the stove depending on the thickness of the insulation used. They tested out the

effectiveness of the insulation by using different measurement of thickness to establish a

relationship between the heat dissipation. The researchers concluded that the optimum

thickness of an insulation should just be greater than the critical thickness of the insulation,

because having greater thickness is not economical due to its high cost.
 10

2.9 Philippine Biomass Utilization: A Country Paper Report (Sengson Et Al., 2003)

In this paper, the utilization of biomass used in the Philippines is discussed. Biomass

is described as an organic product from forestry or agriculture systems that is developed to

supply fuel, food etc. The Philippines, an agricultural country, have a major crop like coconut,

sugarcane and rice that can harvest a ton per day of crops that can generate a considerable

amount of residue that can be used in insulation or energy fuel.

Biomass resource that is available in the Philippines are mostly residue from coconut,

rice, sugarcane and corn products, which are extremely grown. Biomass resource for the

Philippines can be classified in five group; wood waste, sugarcane trash and sugarcane bagasse,

rice residue, coconut residue, and animal waste. Among the five groups of biomass resource,

the coconut residue has the highest recoverable yield. Wood waste is the most notable energy

source in the country. Sugarcane bagasse is used in sugar mills to power the sugar processing

to create steam for power generation. Coconut residue comprises of husks, fonds, and shell

from coconuts. Coconut shells are used as charcoals. In addition, this coconut waste is used to

power ovens, stoves, gasifiers, kilns and dryers. Rice residue includes straw and hull from rice.

Rice residue is sometimes used as fuel in special stoves for cooking. Like sugarcane bagasse,

rice hull can be used as a fuel in rice mills to create steam. Lastly, animal waste that came from

poultry and livestock is the only forms that is tolerable for production of variable biogas.

2.10 What is Food Grade Silicone and Why is it Better Than Plastic? (Ellington, 2020)

People use plastics nowadays because of its availability but we all know that plastic

is harmful not only to the environment but also to humans. The world is using 5 trillion per
 11

year of single-use plastic and about a million of plastic bottle every minute with only 1 percent

is being recycled. The rest of the plastic waste end up in a garbage dump or landfill where it

will take over 500 years for each single-use plastic to disintegrate. Some companies today are

starting to sell storage bag where people can use the storage bag repeatedly. This storage bag

is made of food grade silicone and pure platinum.

Food grade silicone has some benefits which are highly resistant to degradation and

to damage from extreme temperatures, safe meaning non-toxic, has no smell or odorless,

contains no latex, phthalates, lead and no BPA or bisphenol A. Unlike food grade silicone,

plastic has BPA or bisphenol A, BPS or bisphenol S, PVC or polyvinyl chloride, and

phthalates. The molecules of silicone composed of oxygen and silicon and because of its

resiliency, sustainability and non-porous surface, food grade silicone is the strongest silicone.

Food grade silicone is very safe to use for food because it has no petroleum-based

chemicals, BPA, BPS, and filler. It is safe to use in microwave, store foods, freezer,

dishwasher, and oven. You can use food grade silicone to cook foods because it won’t break

down, leak, or degrade over time.

2.11 Research and Application of Fusion360 in Industrial Design (P P Song et al 2018)

This study provides the industrial application of fusion360 and its effectiveness with

the cloud-based database to be able to collaborate and develop projects with company. The

study covers the effectivity of fusion360 with cross-platform data exchanges between

designers and engineers. This study also covers the effectivity of thermal simulations using

fusion360. Fusion360 uses non-linear static stress to analyze thermal stress and optimization

of shapes to analyze heat conduction. With fusion360 simulations, designers and engineers are
 12

able to find and determine the weakest points on the design of different components. Fusion360

can simulate the operation of the equipment under a certain power or drive to verify the suitable

design. Fusion360 reduces testing and product development costs by determining the design

flaws before actual testing of the equipment to be produced. The use of computer simulation

in prototype testing can not only save time, efforts, and funds, but also guarantees a correct

assessment and optimization of the design.

2.12 Adapted Water Boiling (Geres, 2010)

Geres designed an adapted water boiling test back in 2010 to accommodate local

testing units to check and test the efficiency of cooking pots in different local conditions. The

adapted water boiling test is used for laboratory testing to provide comparisons of fuel usage

using different cooking materials. If a laboratory is not available, this test shall be performed

under certain conditions to be deemed effective such as windless setting, out of direct sunlight,

quiet and well-ventilated testing area. A minimum of three trials should be done to determine

and analyze the difference between the cooking materials being tested. The time to boil, time

of test useful energy, and potential fuel differences are the criterion considered during the

comparison.
 Chapter 3

THEORETICAL CONSIDERATIONS

This chapter presents theories and formulas which are relevant to the study. The

chapter includes diverse mode of heat transfer and basic design calculations for the design of

cooking pots and performance test for the assessment of its efficiency.

3.1 Biomass Materials Specifications

For insulator, the researchers are going to use two types of biomass material, which

are coconut husk and sugarcane bagasse, that they are going to bind using a binder which is

molasses (Sodium Silicate) (Na2(SiO3)nO) and it will be inserted in two different cooking pots

to compare. The researchers are going to use two different size of cooking pots; the inside layer

is the small cooking pot that they are going to buy then the outside is the bigger pot that they

are going to use to seal the biomass materials. The insulator is going in between the two

cooking pots that they bought, and the two cooking pots are going to be welded together by

the process of tungsten inert gas welding. For the lid, the same process is to be same with the

cooking pot.

Here are the considered biomass materials:

3.1.1 Sugarcane Bagasse

The average value of thermal conductivity (k) of Sugarcane Bagasse is

𝑾 𝒌𝒈
𝟎. 𝟎𝟎𝟖 and has a density of 𝟏. 𝟒𝟖𝟓 𝒎𝟑 resulting to thermal resistance (R) of
𝒎∙𝑲

𝒎𝟐 ∙𝑲
𝟏𝟑𝟓. 𝟏𝟒 .
𝑾

13
 14

3.1.2 Coconut Husk

The average value of thermal conductivity (k) of Coconut Husk is

𝑾 𝒌𝒈
𝟎. 𝟎𝟏𝟏 and has a density of 𝟏, 𝟏𝟒𝟑 resulting to thermal resistance (R) of
𝒎∙𝑲 𝒎𝟑

𝒎𝟐 ∙𝑲
𝟗𝟏. 𝟕𝟒𝟑 .
𝑾

3.2 Modes of Heat Transfer

3.2.1 Conduction

Heat Conduction occurs when two bodies with different temperature got in

contact. Transfer of heat occurred by molecular interaction through the bodies.

Fourier’s Law of Heat Conduction

𝑑𝑇
𝑄𝑐𝑜𝑛𝑑 = −𝑘𝐴𝑐 𝑑𝑥 (3.1)

Where:

Qcond = rate of heat conduction, W

k = thermal conductivity of the material, W/ m-K

Ac = cross-sectional area, m2

3.2.2 Conduction from Fluid Through Pipes

The formula below refers to the mechanism which is an energy exchange

the happens between the pipe wall and fluid, soil and insulation (pipe is buried)

because of the direct contact.

∆T ∆T
𝑄=𝑅 = 𝑟 (3.2)
𝑇 ln( 2 )
1 𝑟1 1
+ +
𝐴𝑖 ℎ𝑖 2𝜋𝑘1 ℎ 𝐴𝑜 ℎ𝑜
 15

Where:

𝑄 = heat transferred, W

∆T = change in temperature, K

𝐴𝑖 = area of the cylinder in hot side, m2

ℎ𝑖 = surface film conductance on hot side, 100 W/m2-C (retrieved from Engineering

Toolbox)

𝐴𝑜 = area of the cylinder in cold side, m2

ℎ𝑜 = surface film conductance on cold side, 5 W/m2-C (retrieved from Engineering

Toolbox)

𝑘1 = thermal conductivity of the sugarcane bagasse, 0.0074 W/m-C

𝑘2 = thermal conductivity of the coconut husk, 0.0109 W/m-C

ℎ = height of the insulation, m

𝑟1 = distance of the aluminum metal from the center, m

𝑟2 = distance of the sugarcane bagasse from the center, m

𝑟3 = distance of coconut husk from the center, m

3.2.3 Convection

Convection is a mode of heat transfer in which heat is transferred by means

of the combination and movement of particles of a substance.

𝑄𝑐𝑜𝑛𝑣 = ℎ𝐴 (𝑇𝑠 − 𝑇∞ ) (3.3)

Where:

Qconv = rate of heat convection, W

h = convection heat transfer coefficient of the material, W/m2

A = Area, m2
 16

Ts = surface temperature, K

T∞ = temperature of the fluid, K

3.2.4 Radiation

Radiation occurs through electromagnetic waves. This mode of heat transfer

does not require any form of contact of the bodies.

𝑄𝑟𝑎𝑑 = 𝜀𝜎𝐴𝑇 4 (3.4)

Where:

Qrad = rate of heat radiation, W

A = area, m2

ℰ = emissivity of the surface

σ = Stefan-Boltzmann constant, 5.6703 x 10-8 W/m2-K4 (retrieved from: The

Engineering Toolbox)

T = surface temperature, K

3.2.5 Total Heat Transfer Rate

The total heat transfer rate, the sum of convection and radiation heat transfer

𝑄̇𝑡𝑜𝑡𝑎𝑙 = 𝑄̇𝑐𝑜𝑛𝑣 + 𝑄̇𝑅𝑎𝑑 (3.5)

3.2.6 Overall Heat Transfer Coefficient

The overall heat transfer coefficient is the overall measure of a series of

conductive and convective medium’s ability to transfer heat.

𝑄̇ = 𝑈𝐴∆𝑇 (3.6)

Where:

𝑈 = Overall heat transfer coefficient, W/m2∙ K

𝑄̇ = Rate of heat transfer, W

 17

𝐴 = Area, m2

∆𝑇 = Temperature difference, K

3.3 Time to Reach 100°C

The time to boil is the time required to initiate boiling process on the water when

heated on the stove.

∆𝑡𝑐 = 𝑡𝑐𝑓 − 𝑡𝑐𝑖 (3.7)

Where:

∆𝑡𝑐 = Time to boil, sec

𝑡𝑐𝑓 = Time at the end of test, sec

𝑡𝑐𝑖 = Time at the start of test, sec

3.4 Energy Consumed

The energy consumed is the power supplied to boil water.

𝐸𝑐𝑜𝑛𝑠𝑢𝑚𝑒𝑑 = 𝑉 𝑥 𝐼 𝑥 ∆𝑡𝑐 (3.8)

Where:

𝑉 = voltage supplied, volts

𝐼 = current, amp

∆𝑡𝑐 = time to boil, sec

 18

3.5 Change in Temperature After 2 Hours (Experiment Time Per Trial)

The change in temperature without biomass insulation from boiling point to the

temperature after 4 hours

∆𝑇𝑓 = 𝑇@𝐵𝑃 − 𝑇@2ℎ𝑟𝑠 (3.9)

Where:

∆𝑇𝑓 = change in temperature, K

𝑇@𝐵𝑃 = boiling point, K

𝑇@2ℎ𝑟𝑠 = temperature after 2 hours, K

3.6 Energy Entering the Load

The energy entering the load is the energy entering the pot with respect to the

evaporated mass after boiling and the energy of vaporization of water.

𝐸𝑙𝑜𝑎𝑑 = ∆ṁℎ𝑓𝑔 (3.10)

Where:

𝐸𝑙𝑜𝑎𝑑 = energy entering the load, W

∆ṁ = rate of mass evaporated after t seconds, kg/s

ℎ𝑓𝑔 = enthalpy of vaporization, 2257 kJ/kg @100°C (retrieved from Steam Table,

table 1)
 19

3.7 Cooking Efficiency

The cooking efficiency is the measure of the effectiveness of the pot in terms of

heating and energy consumption.

𝐸𝑙𝑜𝑎𝑑
𝑐 = 𝐸 (3.11)
𝑠𝑢𝑝𝑝𝑙𝑖𝑒𝑑

Where:

𝑐 = cooking efficiency, %

𝐸𝑙𝑜𝑎𝑑 = energy entering the load, W

𝐸𝑠𝑢𝑝𝑝𝑙𝑖𝑒𝑑 = energy supplied, W

3.8 Electric Energy Consumed

The electric energy consumed is the energy used to bring water to a boil.

𝐸𝐸𝐶 = 𝐸𝑙𝑜𝑎𝑑 𝑥𝑡𝑐 (3.12)

Where:

𝐸𝐸𝐶 = electric energy consumed, kW-hr

𝐸𝑙𝑜𝑎𝑑 = energy entering the load, kW

𝑡𝑐 = time to boil, hr

3.9 Cost

The cost of electric energy consumed during the testing.

𝐸𝐸 𝐶𝑜𝑠𝑡 = 𝐸𝐸𝐶 𝑥 𝑈𝑠𝑎𝑔𝑒 𝑥 𝐺𝑒𝑛𝑒𝑟𝑎𝑡𝑖𝑜𝑛 𝐶ℎ𝑎𝑟𝑔𝑒 (3.13)

 20

Where:

𝐸𝐸 𝐶𝑜𝑠𝑡 = cost of electric energy consumed, Php/month

𝐸𝐸𝐶 = electric energy consumed, kW-hr

𝑈𝑠𝑎𝑔𝑒 = projected use of the prototype, times/month

𝐺𝑒𝑛𝑒𝑟𝑎𝑡𝑖𝑜𝑛 𝐶ℎ𝑎𝑟𝑔𝑒 = cost of generation as per the electricity distributor, 4.2233

Php/kWh (retrieved from Meralco Bill for the month of November 2020)

.
 Chapter 4

METHODOLOGY

This chapter explains the method of designing, fabrication, and testing of thermally

insulated cooking pot using biomass materials as insulators. It also covers the parameters on

which different factors were evaluated. The method involves three phases, namely theoretical

modelling, fabrication, and testing.

Phase 1 - Phase 2 - Phase 3 -

THEORETICAL FABRICATION TESTING
MODELLING • Material selection • Water Boiling Test
• Dimension • Manufacturing • Test Area
Modification • Data Gathering
• Theoretical
modelling
• Computer
modelling
• Simulation

Figure 4.1 Process Diagram of Design, Fabrication, and Testing of Improved Cooking Pots

4.1 Phase 1: Theoretical Modeling

In this section the dimensions to be altered will be determined, modeled

mathematically, and will go through Fusion designing.

4.1.1 Determination of Dimensions to be Altered

The aluminum stainless model of the cooking pot the researchers used

standard aluminum thickness of 2 millimeters according to CenturyLife.Org

cookware thickness database. The insulator thickness would be equal to 8 millimeters.

21
 22

4.1.2 Selection of Cooking Pot

The researchers will choose a cooking pot that has common dimensions

compared to the ones being sold to the common consumers. This is to accommodate

the relevance of the research that can be installed to conventional cooking pots. The

researchers choose aluminum cooking pot with dimension of 132 millimeters in

height and a diameter of 184 millimeters for the big cooking pot while the small

cooking pot has a dimension of 107 millimeters in height and a diameter of 164

millimeters. Both the big and small has the same thickness of 2 millimeters.

Figure 4.2 Selected Cooking Pot

Figure 4.3 Lid of theSelected Cooking Pot

 23

4.1.3 Computation for the Total Heat Transfer Rate from the Cooking Pot to the

Surrounding Environment

The researchers will first be computing for the heat transfer rate of a

conventional cooking pot and will be comparing the results to the modified cooking

pot. The comparison of the heat transfer rate between the conventional and modified

pot can tell the improvement made by using the insulation.

The theoretical value of the convection heat transfer of the cooking pot will

be calculated by using equation 3.2

∆T ∆T
𝑄=𝑅 = 𝑟 (3.2)
𝑇 1 ln( 2 ) 1
𝑟1
+ +
𝐴𝑖 ℎ𝑖 2𝜋𝑘1 ℎ 𝐴𝑜 ℎ𝑜

4.1.4 Fusion 360 Modelling of the Biomass Insulated Cooking Pot

Using Fusion, the cooking pot with biomass insulation was modelled. It is

based on the dimensions of two cooking pots shown in figure 4.4. The coil is also

included in the design. The 3D view of the modified pot is illustrated in figure 4.5 and

the 3D view of the cross section of the modified pot is also illustrated in figure 4.6

where the coil can be seen and the biomass with composite arrangement that is

enclosed by the big pot and the small pot. A sample of biomass with composite

arrangement is shown in figure 4.7 and its cross section is shown in figure 4.8 where

the coconut husk is in the outer layer and sugarcane bagasse is in the inner layer. Both

biomass has a thickness of 4 mm. Lastly, the exploded view of the modified pot is

shown in figure 4.9.

 24

Figure 4.4 Cross Section of the Biomass Insulated Cooking Pot

Figure 4.5 3D View of the Improved Cooking Pot

 25

Figure 4.6 3D View of the Cross Section of the Biomass Insulated Cooking Pot

Figure 4.7 Sample of the Composite Arrangement in 3D View

 26

Figure 4.8 Sample of the Composite Arrangement in Cross Section 3D View

Figure 4.9 Exploded View of the Modified Cooking Pot

 27

4.1.5 Simulation

The researchers used Autodesk Fusion 360 to simulate what arrangement is

best to use between composite arrangement or mixed arrangement. Composite

arrangement is composed of 4 mm thick of sugarcane bagasse placed on the inner part

of the composite arrangement and 4 mm thick of coconut husk placed on the outer part

of the composite arrangement. The researchers placed the sugarcane on the inner part

of the composite arrangement because sugarcane bagasse has a higher thermal

resistivity and a lower thermal conductivity compared to coconut husk. Mixed

arrangement is composed of 8 mm thick of 50% sugarcane bagasse and 50% coconut

husk. The setting of the simulation is the coil set at 1000 watts. The result for the

maximum temperature inside the modified pot is 677°C for composite arrangement

and 570°C for mixed arrangement. Meaning the composite arrangement will reach the

boiling point which is 100°C at a faster rate. The result for the minimum temperature

outside of the modified pot is 60°C for composite arrangement and 80°C for mixed

arrangement. Meaning the composite arrangement is better because the outside

temperature of the modified pot is closer to ambient temperature which is 32°C. Both

simulations can be seen in figure 4.10 and figure 4.11.

 28

Figure 4.10 Simulation of Composite Arrangement

Figure 4.11 Simulation of Mixed Arrangement

 29

4.2 Phase 2: Fabrication

In this section, the researchers are going to discuss the fabrication process of the

insulation assembly.

4.2.1 Material Selection

The material that has been selected, Sugarcane and coconut husk, is proven

to have a better thermal conductivity and thermal resistivity compared to other

biomass such as corn husk and banana fiber according to Abdulkareem et al (2006).

The researchers choose aluminum pots for its thermal properties compare with steel

and nickel (Dewan et al., 2009). Other biomass materials that are considered are

kapok, saw dust, and banana fibers. Based on Table 4.1, it shows that sugarcane

bagasse and coconut husk were better to use because of the result of their thermal

conductivity and thermal resistance. For thermal conductivity, it is a better to choose

an insulating material with lower value of thermal conductivity to reduce heat

transmission. Also, it is a better to choose an insulating material with lower thermal

conductivity rather than increase the thickness of the insulation in the hold walls. For

thermal resistivity, it is better to choose an insulating material with higher thermal

resistivity.

Table 4.1 Decision Matrix

Thermal Thermal
Biomass Material Conductivity Resistivity
(W/m/K) (m2 K/W)
Sugarcane Bagasse 0.008 135.14
Coconut Husk 0.011 91.74
Kapok 0.022 45.45
Banana Fiber 0.044 22.73
Saw Dust 0.093 10.75
 30

The researchers choose aluminum as the material for the insulation of their

cooking pot due to its readily available stocks in the Philippine markets.

4.2.2 Fabrication of Insulation

The researchers use biomass material as an insulation which are sugarcane

bagasse and coconut husk. The researchers also treated the biomass materials with

10% NaOH to improve the fiber of both biomasses and will also increase the bonding

strength of the biomasses. Molasses is used as a binder for the biomass materials.

The fabrication of insulation starts with sun-drying the moisture out of the

fibers and then blended the biomass to a smaller particle. After blending the biomass,

the researchers used a 10% NaOH solution to treat the biomass. The biomass is treated

for about 10-15 minutes and then drain the excess solution with the use of a cloth.

After draining the solution out of the biomass, another sun-drying is performed until

dried. Mixed the dried biomass to a molasses, a binding material, and compressed the

biomass to ensure that the biomass with molasses is firm and can hold itself. After

compressing, another sun-drying is performed until the biomass is dried and ready to

install between the small and big cooking pot.

4.2.3 Joining Process

The bigger cooking pot that will enclose the insulation to the smaller cooking

pot must be joined in the use of sealant. The cooking pot will be sealed along the

mouth of the pots and the cover of both big pot and small pot will also be covered by

a sealant.
 31

The researchers have chosen to use sealant due to the availability. The

researchers first choice to join the big pot and small pot is welding but due to the

pandemic, they settle for sealant.

The type of sealant the researchers used is food grade silicone sealant. Food

grade silicone is safe to use in microwave, oven, freezer, dishwasher, and you can use

it to cook with. Food grade silicone sealant can handle a temperature as high as 200°C

to 450°C. It is also used for equipment used in food manufacturing companies around

the world because it is very safe to use and has no BPA, BPS, or petroleum-based

chemicals.

4.3 Phase 3: Testing and Experimentation

In this section, testing and experimentation of the fabricated cooking pots with the

added insulation with each of the mathematical models of the insulator assembly will be

presented.

4.3.1 Water Boiling Test

The researchers will be conducting the water boiling test and will be

computing the thermal efficiency of the cooking pot with and without the insulation.

The water boiling test will also be used for computing thermal conductivity and

thermal resistivity which is needed to prove that this research is feasible.

The water boiling test (WBT) is a simple test simulation in a cooking process.

It is used to measure how efficient a stove to heat water in a cookware. Thermal

efficiency of cooking pot will be in the ratio of the energy entering the cooking pot

from the energy supply from the source (Electric Coil) to the cooking pot.
 32

For the procedure in the water boiling test, we adapted the test procedures in

the experimental study of heat transfer characteristics and thermal efficiency of

different cooking pots (Purushottam Kadam et al., 2017)

The researchers start with measuring the weight of the cooking pot without

the water. After that, add 1 liter of water to the cooking pot and measure the weight.

Also measure the initial temperature of the water before tuning the electric coil on.

Record the time of the water to reach its boiling point which is 100°C. After the water

reaches its boiling point, turn off the electric coil and measure the temperature of the

water every 5 minutes for 2 hours. After 2 hours, measure the final weight of the

cooking pot with water.

4.3.2 Test Area

The researchers test on a garage because it is hard to find a controlled

environment due to the pandemic situation. The test area chosen is not constant on

ambient temperature starting from 26°C to 31°C because of the weather in the

Philippines. The ambient temperature of the test area varies since the time of the tests

being conducted has long intervals and also the sudden change in weather.

4.3.3 Data Gathering

In this section, the results from the actual testing will be presented. Excel

spreadsheet will be used to display the results gathered from the experimentation.

The results gathered from the modified cooking pots equipped with insulation and

cooking pot without an insulation will be compared to each other. In this section the

researchers will show the effect of the insulation on the cooking pot in containing the

heat of the boiled water.

 Chapter 5

RESULTS AND DISCUSSION

This chapter contains the detailed discussion, analysis, and evaluation of the

important data gathered in the study.

5.1 Water Boiling Test Result

The researchers conducted five trials for base pot and five trials for modified pot. The

relative humidity and ambient temperature were observed to be varying every trial. The

researchers used tap water from the testing location. The pot was pre-heated one minute before

conducting the test. The researchers used digital thermometer and a stopwatch application to

record the boiling temperature and time it takes to reach that temperature, respectively.

5.1.1 Time to reach Boiling Point

The test was conducted to record the time it takes for 1 liter of water to reach

its boiling point, as shown in Table 5.1. Based on Table 5.1, the modified pot that the

researchers made has clearly shown a significant decrease in amount of time to reach

the boiling point with an average time of 10 minutes and 3 seconds compared to the

base pot with 12 minutes and 58 seconds. It has shown a differential of almost 3

minutes.

33
 34

Table 5.1 Time to Reach Boiling Point

Percent
Trials Base Pot Modified Pot
Difference
1 12 mins 43 secs 10 mins 40 secs 17.53%
2 12 mins 18 secs 9 mins 42 secs 23.64%
3 13 mins 30 secs 10 mins 54secs 21.31%
4 13 mins 5 secs 9 mins 42 secs 29.70%
5 13 mins 17 secs 9 mins 20 secs 34.93%
Average 12 mins 58.6 secs 10 mins 3.60 secs 25.32%

5.1.2 Electric Energy Consumption

The electric energy consumed is the amount of electricity used to bring 1

liter of water to boil. It shows in Table 5.2 below that the modified pot has saved

energy with an average consumption of 0.1503 kWh compared to the base pot with

0.1938 kWh in average. The energy consumption shown was based on only one usage.

Table 5.2 Electric Energy Consumption (Wh)

Percent
Trials Base Pot Modified Pot
Difference
1 189.90 159.3 17.53%
2 183.7 144.9 23.62%
3 201.6 162.8 21.30%
4 195.4 144.9 29.68%
5 198.4 139.4 34.93%
Average 193.8 150.3 25.28%

5.1.3 Cost and Savings

The savings in electricity is the amount of money that can be saved when

using the modified pot. The researchers projected each pot to be used three times a day

for a month or 30 days. It is shown in Table 5.3 that the modified pot has much lower

energy consumption cost compared to the base pot and can save as much as 16.56 Php

per month.
 35

Table 5.3 Electricity Consumption Cost (Php/month)

Trials Base Pot Modified Pot Saving
1 72.18 60.54 -
2 69.82 55.07 -
3 76.62 61.87 -
4 74.27 55.07 -
5 75.41 52.98 -
Average 73.66 57.10 16.56

5.1.4 Cooking Efficiency

Based on Appendix ABC, the modified pot has a lower heat transfer rate for

conduction as compared to the basic pot, which shows that the modified pot absorbs

heat much faster and rejects heat slower. As also shown in Table 5.1, the lower the

time it takes to boil the water, the higher the cooking efficiency we get, since the

equation for the efficiency is technically time dependent because of the mass

evaporated (Δm) being constant for every trial. As shown below in Table 5.4, the

modified pot has a very significant changes as to the basic pot. The increase in

efficiency is observed to be 67% from the basic pot which has 16% to the modified

pot which has 84%.

Table 5.4 Cooking Efficiency (%)

Trials Base Pot Modified Pot
1 16.51 78.72
2 17.07 86.57
3 15.55 77.03
4 16.04 86.57
5 15.80 89.96
Average 16.19 83.77
 36

5.2 Water Cooling Test

After conducting the Water Boiling Test, the researchers test the capabilities of the

pot, with and without insulation, to contain the heat inside by measuring the temperature

changes for every 5 minutes for 2 hours. Table 5.5 shows the temperature after 2 hours having

an initial temperature of 100°C. The table shows that the average temperature after 2 hours for

the basic pot is 44.2°C while for the modified pot, it shows 63.2°C. This indicates the capability

of the modified pot is to contain heat for a certain amount of time is much greater than the

basic pot.

Table 5.5 Temperature after 2 hours (°C)

Percent
Trials Base Pot Modified Pot
Difference
1 42 65 42.99%
2 44 61 32.38%
3 46 63 31.19%
4 45 63 33.33%
5 44 64 37.04%
Average 44.2 63.2 35.38%
 Chapter 6

CONCLUSION AND RECOMMENDATION

This chapter is consisting of the conclusions based on the gathered data starting from

the theoretical modelling, the fabrication, and the testing of the modified cooking pot. This

chapter also discusses some recommendations that can be useful for the future researchers

regarding the related topics, methodology, and testing.

6.1 Conclusion

The general objective of this research is to design, fabricate, and test different

arrangement of biomass materials (composite and mixed) used as an insulation for cooking

pots to decrease the cooking time, to increase the time it takes to maintain the temperature

inside it, and to choose the optimum arrangement of biomass material. The specific objective

is to design a cooking pot with two layers of metal capable of handling the insulation material,

to fabricate an insulation made up of biomass materials such as sugarcane bagasse and coconut

fibers, and a cooking pot apt to hold the insulation, and lastly is to perform water boiling and

cooling test to compare the capability of both pots.

The researchers can design and fabricate an insulated cooking pot with composite

arrangement. The researchers choose composite arrangement as an optimum arrangement of

biomass material because of the data gathered from simulation using Autodesk Fusion 360.

The gathered data shows that composite arrangement has a higher maximum temperature

meaning faster cooking time and has a lower minimum temperature meaning it is better than

mixed arrangement because it is close to ambient temperature.

37
 38

The modified cooking pot with composite arrangement insulation compared to

conventional cooking pot without insulation has a faster cooking time. The average time of the

modified cooking pot with composite arrangement insulation have reached the researchers

target temperature vastly faster compared to the conventional cooking pot without insulation.

The difference between the modified cooking pot and the conventional cooking pot is almost

three minutes.

The researchers were able to increase the time to maintain the temperature inside the

cooking pot. The researchers measure the temperature of the water inside the cooking pot every

five minutes for two hours. The average temperature of the conventional cooking pot after two

hours has a lower temperature compared to the modified cooking pot. The data gathered proved

that the researchers can increase the time to maintain the temperature inside the cooking pot.

The researchers also computed the electric energy consumption of each test. The

average electric consumption of the conventional cooking pot is higher compared to the

modified cooking pot which converted to less operational cost of the modified cooking pot.

The modified cooking pot has a lower energy consumption leading to lower cost per month

compared to the conventional cooking pot. The researchers concluded that the modified

cooking pot was more efficient and had significant difference of operational cost per month

compared to the conventional cooking pot.

The cooking efficiency is also computed for the conventional cooking pot and the

modified cooking pot. The average cooking efficiency of the conventional cooking pot is lower

compared to the average cooking efficiency of the modified cooking pot. Since the cooking

efficiency and the amount of time it can contain heat is much greater for the modified pot, the
 39

researchers conclude that biomass materials can be used in making an insulation for cooking

materials and can produce significant results.

6.2 Recommendation

In designing, testing and fabrication of improvised cooking pots, various elements

involving the cooking pot should be considered.

The researchers recommend the use of controlled environment. With controlled

environment, the researchers would be able to test the cooking pot with the same exact

surrounding temperature in each trial. This should make the testing results closer compared to

uncontrolled environment.

The Researchers also recommend the use of welding for joining the big and small pot.

Welding would result for better binding of the two pots.

The Researchers recommends the use of other types of biomass for testing. The

researchers found out that the use of sugarcane bagasse and coconut husk was effective, the

use of different combinations of biomass that could be used in different regions where coconut

and sugarcane could be unavailable.

The researchers also recommend the use of airspace between the biomass and the

cooking pot with the direct contact with the heat source. By adding an airspace, the whole

surface area of the smaller cooking pot could heat up due to radiation.

The researchers also recommend the use of different kinds of binders. Different binders

could be more readily available to different locations and could bind the biomass easier

compared to sugarcane molasses.

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& Adebisi, J. (2016). Investigation of Thermal Insulation Properties of Biomass
Composites. International Journal of Technology, 7(6), 989.
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Anthony, M. M. (2004). U.S. Patent No. 6,698,420. Washington, DC: U.S. Patent and
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Bozsaky, D. (2010). The historical development of thermal insulation materials. Periodica

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compatible-and-how-long-is-the-warranty/

Chiu, A. S. F., & Sengson, J. Z. (2001) PHILIPPINE BIOMASS UTILIZATION: A

COUNTRY PAPER REPORT.

Cookware Advisor. (2020, October 18). What Everyone Needs To Know About Aluminum
Cookware. Retrieved November 17, 2020, from
https://www.thecookwareadvisor.com/what-everyone-needs-to-know-about-aluminum-
cookware/?fbclid=IwAR0BOLff1Zlxf-
YtYThD2SsPI8O8DSeEAG9k_tOxDFepKbQxjzEaF4iKEqY

Dardashti, B. N., & Sedighi, M. (2014). THERMAL ANALYSIS OF BIMETAL PLATES

AS COOKING POTS: COMPUTATIONAL COMPARISON OF TWO
GEOMETRIES. Materials Physics and Mechanics, 21, 8-16.

De Decker, K., & Collett, J. (2014). Well-tended fires outperform modern cooking stoves.
Low Tech Magazine.

Dixit, N., Mantri, R., Aranke, O., & Godbole, A. (2007). Effect of thermal insulation on
thermal efficiency of portable solid biomass cookstove. IJISET (An ISO, vol. 3297).

Ellington, K. (2020, January 28). What is Food Grade Silicone and Why is it Better Than
Plastic? Retrieved November 17, 2020, from

40
 41

https://www.stasherbag.com/blogs/stasher-life/food-grade-silicone-what-is-it-and-why-
is-it-better-than-plastic.

Ghetti, P., Ricca, L., & Angelini, L. (1996). Thermal analysis of biomass and
corresponding pyrolysis products. Fuel, 75(5), 565-573. doi:10.1016/0016-
2361(95)00296-0

Hannani, S., Hessari, E., Fardadi, M., & Jeddi, M. (2006). Mathematical modeling of
cooking pots’ thermal efficiency using a combined experimental and neural network
method. Energy, 31(14), 2969-2985. doi:10.1016/j.energy.2005.11.006

Hossain, M. A., Islam, M. I., Ratul, S. A., & Erin, M. T. U. R. (2013). Heat Transfer Co-
efficient and Effectiveness for Water Using Spiral Coil Heat Exchanger: A
Comprehensive Study. Heat Transfer, 1(1).

Logan, E. T., & Barlow, R. A. (1986). U.S. Patent No. 4,595,120. Washington, DC: U.S.
Patent and Trademark Office.

Mancuso, L. C. (1977). U.S. Patent No. 4,058,214. Washington, DC: U.S. Patent and
Trademark Office.

Modenesi, P. J., Apolinário, E. R., & Pereira, I. M. (2000). TIG welding with single-
component fluxes. Journal of Materials Processing Technology, 99(1-3), 260-265.
doi:10.1016/s0924-0136(99)00435-5

Naphon, P. (2014). Thermal efficiency enhancement of domestic cooking pots. Asian Journal
of Engineering and Technology, 2(5).

Ogedengbe, T. I., Fatomilola, E. O., & Bello, O. R. (2013). Evaluation of thermal

conductivity of selected biomass composites. Research Journal of Engineering and
Applied Sciences, 2, 326-335.

Purushottam Kadam, J. P. Shete. 2017. "Experimental Study of Heat Transfer Characteristics

and Thermal Efficiency of Different Cooking Pots." International Journal of Scientific
Development and Research (IJSDR) 121-130.

Ridzuan, A., Khairulniza, A., & Arshad, M. (2014). Effect of Sodium Silicate Types on the
High Calcium Geopolymer Concrete. Materials Science Forum, 803, 185-193.
doi:10.4028/www.scientific.net/msf.803.185

Song, P. P., Qi, Y. M., & Cai, D. C. (2018). Research and Application of Autodesk
Fusion360 in Industrial Design. IOP Conference Series: Materials Science and
Engineering, 359, 012037. doi:10.1088/1757-899x/359/1/012037
 APPENDIX A

Gantt Chart

Sep Oct Nov Dec Jan Feb Mar Apr May Jun Jul
2019 2019 2019 2019 2020 2020 2020 2020 2020 2020 2020
Designation
of Topic
Gathering of
Information
Selection of
Materials
Thesis 1
Defense
Fabrication
of Insulation
COVID-19
Outbreak
Progress
Report

Aug Sep Oct Nov Dec Jan

2020 2020 2020 2020 2020 2021
COVID-19
Outbreak
Fabrication
of Insulation
Testing of
Prototype
Thesis 3
Defense

42
 APPENDIX B

Proposed Budget

Table B.1 List of Materials with the Price

Material Quantity Unit Price (Php) Total (Php)
Small Cooking Pot 1 pc 225 225

Big Cooking Pot 1 pc 235 235

Electric Cooking Stove 1 pc 200 200

Molasses 2 kg 50 100

Digital Thermometer 1 pc 750 750

Food Grade Silicon
1 pc 850 850
Sealant
10% NaOH Solution 4L 480 1920

Total: 4,280 Php

43
 APPENDIX C

Calculations

Theoretical

Energy entering the coil:

Esupplied = I2 R

Esupplied = (4A)2 (56 ohms) = 𝟖𝟗𝟔 𝐖

Where:

𝐸𝑠𝑢𝑝𝑝𝑙𝑖𝑒𝑑 = energy supplied, W

𝐼 = current, amp

𝑅 = resistance, ohms

Energy entering the pot:

Pot without insulation:

Eload = ∆ṁhfg

Trial 1:

(1.1kg − 1.05kg) kJ 1000J

Eload = ( ) (2257 ) ( ) = 𝟏𝟒𝟕. 𝟗𝟎𝟑𝟎 𝐖
60s kg 1kJ
(12 mins x min) + 43s

Trial 2:

(1.1kg − 1.05kg) kJ 1000J

Eload = ( ) (2257 ) ( ) = 𝟏𝟓𝟐. 𝟗𝟏𝟑𝟑 𝐖
60s kg 1kJ
(12 mins x min) + 18s

Trial 3:

(1.1kg − 1.05kg) kJ 1000J

Eload = ( ) (2257 ) ( ) = 𝟏𝟑𝟗. 𝟑𝟐𝟏 𝐖
60s kg 1kJ
(13 mins x min) + 30s

44
 45

Trial 4:

(1.1kg − 1.05kg) kJ 1000J

Eload = ( ) (2257 ) ( ) = 𝟏𝟒𝟑. 𝟕𝟓𝟖 𝐖
60s kg 1kJ
(13 mins x min) + 5s

Trial 5:

(1.1kg − 1.05kg) kJ 1000J

Eload = ( ) (2257 ) ( ) = 𝟏𝟒𝟏. 𝟓𝟗𝟑 𝐖
60s kg 1kJ
(13 mins x min) + 17s

Pot with insulation:

Trial 1:

(2.75kg − 2.55kg) kJ 1000J

Eload = ( ) (2257 ) ( ) = 𝟕𝟎𝟓. 𝟑𝟏𝟐𝟓 𝐖
60s kg 1kJ
(10 mins x min) + 40s

Trial 2:

(2.75kg − 2.55kg) kJ 1000J

Eload = ( ) (2257 ) ( ) = 𝟕𝟕𝟓. 𝟔𝟎𝟏𝟒 𝐖
60s kg 1kJ
(9 mins x min) + 42s

Trial 3:

(2.75kg − 2.55kg) kJ 1000J

Eload = ( ) (2257 ) ( ) = 𝟔𝟗𝟎. 𝟐𝟏𝟒𝟏 𝐖
60s kg 1kJ
(10 mins x min) + 54s

Trial 4:

(2.75kg − 2.55kg) kJ 1000J

Eload = ( ) (2257 ) ( ) = 𝟕𝟕𝟓. 𝟔𝟎𝟏𝟒 𝐖
60s kg 1kJ
(9 mins x min) + 42s

Trial 5:

(2.75kg − 2.55kg) kJ 1000J

Eload = ( ) (2257 ) ( ) = 𝟖𝟎𝟔. 𝟎𝟕𝟏𝟒 𝐖
60s kg 1kJ
(9 mins x min) + 20s
 46

Where:

𝐸𝑙𝑜𝑎𝑑 = energy entering the load, W

∆ṁ = rate of mass evaporated after t seconds, kg/s

ℎ𝑓𝑔 = enthalpy of vaporization, 2257 kJ/kg @100°C (retrieved from Steam Table,

table 1)

Electric Energy Consumption:

𝐸𝐸𝐶 = 𝐸𝑙𝑜𝑎𝑑 𝑥 𝑡𝑐

Pot without insulation:

Trial 1:

60s 1hr
EEC = 0.896 kW x ((12 mins x ) + 43s) x = 𝟎. 𝟏𝟖𝟗𝟗 𝐤𝐖𝐡
min 3600s

Trial 2:

60s 1hr
EEC = 0.896 kW x ((12 mins x ) + 18s) x = 𝟎. 𝟏𝟖𝟑𝟕 𝐤𝐖𝐡
min 3600s

Trial 3:

60s 1hr
EEC = 0.896 kW x ((13 mins x ) + 30s) x = 𝟎. 𝟐𝟎𝟏𝟔 𝐤𝐖𝐡
min 3600s

Trial 4:

60s 1hr
EEC = 0.896 kW x ((13 mins x ) + 5s) x = 𝟎. 𝟏𝟗𝟓𝟒 𝐤𝐖𝐡
min 3600s

Trial 5:

60s 1hr
EEC = 0.896 kW x ((13 mins x ) + 17s) x = 𝟎. 𝟏𝟗𝟖𝟒 𝐤𝐖𝐡
min 3600s
 47

Pot with insulation:

Trial 1:

60s 1hr
EEC = 0.896 kW x ((10 mins x ) + 40s) x = 𝟎. 𝟏𝟓𝟗𝟑 𝐤𝐖𝐡
min 3600s

Trial 2:

60s 1hr
EEC = 0.896 kW x ((9 mins x ) + 42s) x = 𝟎. 𝟏𝟒𝟒𝟗 𝐤𝐖𝐡
min 3600s

Trial 3:

60s 1hr
EEC = 0.896 kW x ((10 mins x ) + 54s) x = 𝟎. 𝟏𝟔𝟐𝟖 𝐤𝐖𝐡
min 3600s

Trial 4:

60s 1hr
EEC = 0.896 kW x ((9 mins x ) + 42s) x = 𝟎. 𝟏𝟒𝟒𝟗 𝐤𝐖𝐡
min 3600s

Trial 5:

60s 1hr
EEC = 0.896 kW x ((9 mins x ) + 20s) x = 𝟎. 𝟏𝟑𝟗𝟒 𝐤𝐖𝐡
min 3600s

Where:

𝐸𝐸𝐶 = electric energy consumed, kW-hr

𝐸𝑙𝑜𝑎𝑑 = energy entering the load, kW

𝑡𝑐 = time to boil, hr

Cost and Savings:

𝐸𝐸 𝐶𝑜𝑠𝑡 = 𝐸𝐸𝐶 𝑥 𝑈𝑠𝑎𝑔𝑒 𝑥 𝐺𝑒𝑛𝑒𝑟𝑎𝑡𝑖𝑜𝑛 𝐶ℎ𝑎𝑟𝑔𝑒

 48

Pot without insulation:

Trial 1:

3 30days 4.2233Php 𝐏𝐡𝐩

EE Cost = 0.1899 kWh x x x = 𝟕𝟐. 𝟏𝟖
day month kWh 𝐦𝐨𝐧𝐭𝐡

Trial 2:

3 30days 4.2233Php 𝐏𝐡𝐩

EE Cost = 0.1837 kWh x x x = 𝟔𝟗. 𝟖𝟐
day month kWh 𝐦𝐨𝐧𝐭𝐡

Trial 3:

3 30days 4.2233Php 𝐏𝐡𝐩

EE Cost = 0.2016 kWh x x x = 𝟕𝟔. 𝟔𝟐
day month kWh 𝐦𝐨𝐧𝐭𝐡

Trial 4:

3 30days 4.2233Php 𝐏𝐡𝐩

EE Cost = 0.1954 kWh x x x = 𝟕𝟒. 𝟐𝟕
day month kWh 𝐦𝐨𝐧𝐭𝐡

Trial 5:

3 30days 4.2233Php 𝐏𝐡𝐩

EE Cost = 0.1984 kWh x x x = 𝟕𝟓. 𝟒𝟏
day month kWh 𝐦𝐨𝐧𝐭𝐡

Pot with insulation:

Trial 1:

3 30days 4.2233Php 𝐏𝐡𝐩

EE Cost = 0.1593 kWh x x x = 𝟔𝟎. 𝟓𝟒
day month kWh 𝐦𝐨𝐧𝐭𝐡

Trial 2:

3 30days 4.2233Php 𝐏𝐡𝐩

EE Cost = 0.1449 kWh x x x = 𝟓𝟓. 𝟎𝟕
day month kWh 𝐦𝐨𝐧𝐭𝐡

Trial 3:

3 30days 4.2233Php 𝐏𝐡𝐩

EE Cost = 0.1628 kWh x x x = 𝟔𝟏. 𝟖𝟕
day month kWh 𝐦𝐨𝐧𝐭𝐡
 49

Trial 4:

3 30days 4.2233Php 𝐏𝐡𝐩

EE Cost = 0.1449 kWh x x x = 𝟓𝟓. 𝟎𝟕
day month kWh 𝐦𝐨𝐧𝐭𝐡

Trial 5:

3 30days 4.2233Php 𝐏𝐡𝐩

EE Cost = 0.1394 kWh x x x = 𝟓𝟐. 𝟗𝟖
day month kWh 𝐦𝐨𝐧𝐭𝐡

Where:

𝐸𝐸 𝐶𝑜𝑠𝑡 = cost of electric energy consumed, Php/month

𝐸𝐸𝐶 = electric energy consumed, kW-hr

𝑈𝑠𝑎𝑔𝑒 = projected use of the prototype, times/month

𝐺𝑒𝑛𝑒𝑟𝑎𝑡𝑖𝑜𝑛 𝐶ℎ𝑎𝑟𝑔𝑒 = cost of generation as per the electricity distributor, 4.2233

Php/kWh (retrieved from Meralco Bill for the month of November 2020)

Cooking efficiency:

𝐸𝑙𝑜𝑎𝑑
𝑐 =
𝐸𝑠𝑢𝑝𝑝𝑙𝑖𝑒𝑑

Pot without insulation:

147.9030 W
c = x 100% = 𝟏𝟔. 𝟓𝟎𝟕𝟎%
1 896 W

152.9133 W
c = x 100% = 𝟏𝟕. 𝟎𝟔𝟔𝟐%
2 896 W

139.321 W
c = x 100% = 𝟏𝟓. 𝟓𝟒𝟗𝟐%
3 896 W

143.758 W
c = x 100% = 𝟏𝟔. 𝟎𝟒𝟒𝟒%
4 896 W
 50

141.593 W
c = x 100% = 𝟏𝟓. 𝟖𝟎𝟐𝟖%
5 896 W

Pot with insulation:

705.3125 W
c = x 100% = 𝟕𝟖. 𝟕𝟏𝟕𝟗%
1 896 W

775.6014 W
c = x 100% = 𝟖𝟔. 𝟓𝟔𝟓𝟕%
2 896 W

690.2141 W
c = x 100% = 𝟕𝟕. 𝟎𝟑𝟐𝟖%
3 896 W

775.6014 W
c = x 100% = 𝟖𝟔. 𝟓𝟔𝟓𝟕%
4 896 W

806.0714 W
c = x 100% = 𝟖𝟗. 𝟗𝟔𝟑𝟑%
5 896 W

Where:

𝑐 = cooking efficiency, %

𝐸𝑙𝑜𝑎𝑑 = energy entering the load, W

𝐸𝑠𝑢𝑝𝑝𝑙𝑖𝑒𝑑 = energy supplied, W

Heat Transfer Rate:

Conduction:

Conventional Pot:

∆T ∆T
𝑄= = 𝑟2
𝑅𝑇 ln (
1 𝑟1 ) 1
+ +
𝐴𝑖 ℎ𝑖 2𝜋𝑘1 ℎ 𝐴𝑜 ℎ𝑜
 51

(373 − 303) K
𝑄= = 𝟏𝟖. 𝟑𝟓𝟑𝟓 𝑾
0.082
1 ln ( 0.08 ) 1
+ +
100(𝜋 ∗ 0.107 ∗ 0.16 ) 2𝜋(230)(0.09 𝑚) 5(𝜋 ∗ 0.107 ∗ 0.164)

Modified Pot:

(373 − 303) K
=
0.086 0.09
1 ln (0.082) ln (0.086) 1
+ + +
100(𝜋)(0.107)(0.16) 2𝜋(0.0074)(0.09) 2𝜋(0.0109)(0.09) 5(𝜋)(0.107)(0.164)

= 𝟑. 𝟏𝟎𝟏𝟑 𝑾

Where:

𝑄 = heat transferred, W

∆T = change in temperature, K

𝐴𝑖 = area of the cylinder in hot side, m2

ℎ𝑖 = surface film conductance on hot side, 100 W/m2-C (retrieved from Engineering

Toolbox)

𝐴𝑜 = area of the cylinder in cold side, m2

ℎ𝑜 = surface film conductance on cold side, 5 W/m2-C (retrieved from Engineering

Toolbox)

𝑘1 = thermal conductivity of the sugarcane bagasse, 0.0074 W/m-C

𝑘2 = thermal conductivity of the coconut husk, 0.0109 W/m-C

ℎ = height of the insulation, m

𝑟1 = distance of the aluminum metal from the center, m

𝑟2 = distance of the sugarcane bagasse from the center, m

𝑟3 = distance of coconut husk from the center, m

 APPENDIX D

Water Cooling Test Results

Table D.1 Results of Trial 1

Trial 1

Pot Model Time Temperature Time Temperature Time Temperature

(mins) (°C) (mins) (°C) (mins) (°C)

5 99 45 99 85 99
10 95 50 95 90 95
15 89 55 89 95 89

Conventional 20 86 60 86 100 86
Pot 25 81 65 81 105 81
30 78 70 78 110 78
35 74 75 74 115 74
40 70 80 70 120 70
5 100 45 100 85 100

10 100 50 100 90 100

15 99 55 99 95 99

20 97 60 97 100 97
Modified Pot
25 95 65 95 105 95

30 93 70 93 110 93

35 91 75 91 115 91

40 89 80 89 120 89

52
 53

Table D.2 Results of Trial 2

Trial 2

Pot Model Time Temperature Time Temperature Time Temperature

(mins) (°C) (mins) (°C) (mins) (°C)

5 99 45 99 85 99
10 95 50 95 90 95
15 89 55 89 95 89

Conventional 20 86 60 86 100 86
Pot 25 81 65 81 105 81
30 78 70 78 110 78
35 74 75 74 115 74
40 70 80 70 120 70
5 100 45 100 85 100

10 100 50 100 90 100

15 99 55 99 95 99

20 97 60 97 100 97
Modified Pot
25 95 65 95 105 95

30 93 70 93 110 93

35 91 75 91 115 91

40 89 80 89 120 89
 54

Table D.3 Results of Trial 3

Trial 3

Pot Model Time Temperature Time Temperature Time Temperature

(mins) (°C) (mins) (°C) (mins) (°C)

5 99 45 99 85 99
10 95 50 95 90 95
15 89 55 89 95 89

Conventional 20 86 60 86 100 86
Pot 25 81 65 81 105 81
30 78 70 78 110 78
35 74 75 74 115 74
40 70 80 70 120 70
5 100 45 100 85 100

10 100 50 100 90 100

15 99 55 99 95 99

20 97 60 97 100 97
Modified Pot
25 95 65 95 105 95

30 93 70 93 110 93

35 91 75 91 115 91

40 89 80 89 120 89
 55

Table D.4 Results of Trial 4

Trial 4

Pot Model Time Temperature Time Temperature Time Temperature

(mins) (°C) (mins) (°C) (mins) (°C)

5 99 45 99 85 99
10 95 50 95 90 95
15 89 55 89 95 89

Conventional 20 86 60 86 100 86
Pot 25 81 65 81 105 81
30 78 70 78 110 78
35 74 75 74 115 74
40 70 80 70 120 70
5 100 45 100 85 100

10 100 50 100 90 100

15 99 55 99 95 99

20 97 60 97 100 97
Modified Pot
25 95 65 95 105 95

30 93 70 93 110 93

35 91 75 91 115 91

40 89 80 89 120 89
 56

Table D.5 Results of Trial 5

Trial 5

Pot Model Time Temperature Time Temperature Time Temperature

(mins) (°C) (mins) (°C) (mins) (°C)

5 99 45 99 85 99
10 95 50 95 90 95
15 89 55 89 95 89

Conventional 20 86 60 86 100 86
Pot 25 81 65 81 105 81
30 78 70 78 110 78
35 74 75 74 115 74
40 70 80 70 120 70
5 100 45 100 85 100

10 100 50 100 90 100

15 99 55 99 95 99

20 97 60 97 100 97
Modified Pot
25 95 65 95 105 95

30 93 70 93 110 93

35 91 75 91 115 91

40 89 80 89 120 89
 APPENDIX E

Test Results

Water Boiling Test Results

Table E.1 Results of Trial 1

Trial 1

Pot Model Initial Mass Final Mass Initial Final

Time to
of Pot with of Pot with Temperature, Temperature,
Boil
Water, kg Water, kg °C °C
Conventional Pot 12:43 1.1 1.05 27 100
Modified Pot 10:40 2.75 2.55 29 100

Table E.2 Results of Trial 2

Trial 2

Pot Model Initial Mass Final Mass Initial Final

Time to
of Pot with of Pot with Temperature, Temperature,
Boil
Water, kg Water, kg °C °C
Conventional Pot 12:18 1.1 1.05 29 100
Modified Pot 9:42 2.75 2.55 28 100

Table E.3 Results of Trial 3

Trial 3

Pot Model Initial Mass Final Mass Initial Final

Time to
of Pot with of Pot with Temperature, Temperature,
Boil
Water, kg Water, kg °C °C
Conventional Pot 13:30 1.1 1.05 27 100
Modified Pot 10:54 2.75 2.55 28 100

Table E.4 Results of Trial 4

Trial 4

Pot Model Initial Mass Final Mass Initial Final

Time to
of Pot with of Pot with Temperature, Temperature,
Boil
Water, kg Water, kg °C °C
Conventional Pot 12:05 1.1 1.05 28 100
Modified Pot 9:42 2.75 2.55 27 100

57
 58

Table E.5 Results of Trial 5

Trial 5

Pot Model Initial Mass Final Mass Initial Final

Time to
of Pot with of Pot with Temperature, Temperature,
Boil
Water, kg Water, kg °C °C
Conventional Pot 13:17 1.1 1.05 27 100
Modified Pot 9:20 2.75 2.55 29 100
 APPENDIX F

Fabrication of Insulation Procedure

1. Sun-dry the biomass material until all the moisture from the fiber is gone.

2. Use a blender to reduce the biomass fibers to a smaller particle.

3. Treat both blended biomass materials with 10% NaOH solution (use a cloth to separate the

biomass from the NaOH solution after being soak).

4. After the treatment, sun-dry the biomass materials for the second time.

5. Mixed the treated biomass with molasses to bind the biomass fibers.

6. Compress the treated biomass with molasses to get rid of extra molasses and then sun-dry

it again.

7. After sun-drying, install the insulation to the big pot and close it with the small pot.

59
 APPENDIX G

Fabrication of Insulation

Figure G.1 Blending of Sugarcane Bagasse

Figure G.2 Blended Sugarcane Bagasse

60
 61

Figure G.3 Treating of Coconut Husk

Figure G.4 Treating of Sugarcane Bagasse

Figure G.5 Draining the Extra Solution

 62

Figure G.6 Sun-Drying the Treated Biomass (Left = Sugarcane Bagasse, Right = Coconut

Husk)

Figure G.7 Compressing the Sugarcane Bagasse and Coconut Husk with Binder Molasses

Using Car Tire

Figure G.8 Sun-Drying the Compressed Sugarcane Bagasse and Coconut Husk
 63

Figure G.9 Blow Drying the Sugarcane Bagasse and Coconut Husk Using a Heat Gun

Figure G.10 Putting Insulation on the Cover

Figure G.11 Sun-Drying the Cover Insulation

 APPENDIX H

Fabrication of Modified Cooking Pot

Figure H.1 Disassembling the Electric Coil

Figure H.2 Drilling a Hole on the Big Pot

Figure H.3 Cutting the Processed Sugarcane to the Small Pot

64
 65

Figure H.4 Installing the Processed Sugarcane to the Small Pot

Figure H.5 Thickness of Processed Sugarcane (4 mm)

Figure H.6 Making a Support for the Biomass

 66

Figure H.7 Installing the Processed Coconut to the Big Pot

Figure H.8 Thickness of Processed Coconut (4 mm)

Figure H.9 Combining the Big Pot and Small Pot

 67

Figure H.10 Combining the Cover of Big and Small Pot

 APPENDIX I

Water Boiling Test Procedure

1. Measure the initial weight of the cooking pot without the water.

2. Add the measurable amount of water in the cooking pot.

3. Measure the weight of the cooking pot with the water.

4. Measure the initial temperature of the water using a thermometer.

5. Turn on the electric coil.

6. Keep measuring the temperature of water inside the cooking pot.

7. Record the time as soon as the water reaches its boiling point temperature or at 100°C.

8. Turn off the electric coil.

9. Measure the temperature of the water every 5 minutes for 2 hours

10. After 2 hours, measure the final weight of the cooking pot with the water.

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 APPENDIX J

Testing Set-up and Test Area

Figure J.1 Base Cooking Pot Testing and Testing Area

Figure J.2 Modified Cooking Pot Testing and Testing Area

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 APPENDIX K

Simulation

Arrangement of Components
Before proceeding with the simulation, itself the first step is to setup the model

dimensionally correct and in accordance with pre-planned assembly. Therefore, the pot was

assembled accordingly. Its section view is as follows:

Figure K.1 Cross-Section View

Assignment of Material
The next step involves assigning materials to the components of the assembly. In the

given scenario we had 2 cases:

• Mixture of Sugarcane Bagasse and Coconut Husk

• Composite Arrangement

Both cases were dealt with separately as depicted below:

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Figure K.2 Study Materials for Mixture of Sugarcane Bagasse and Coconut Husk

Figure K.3 Study Materials of Composite Arrangement

Generating Contact Sets

Once the materials have been assigned the next phase is to generate contacts between

the components of the assembly. In the given scenario the contacts were set to “Bonded”. This

type depicts actual arrangement of the components in the assembly.

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Figure K.4 Lists of Contact Sets

Setting up Meshing Criteria

The root of every FEM based analysis is the Mesh. The mesh resolves the body under

consideration into a smaller number of elements. These elements are then solved to determine

the Forces, Temperatures, and all other points of applications. The greater the number of these

elements the better the simulation results will be. For this study following parameters were set

to achieve an error-free mesh.

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Figure K.5 Mesh Settings

These settings yielded the following mesh result.

Figure K.6 Mesh

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Boundary Conditions

The heart of every Simulation study is the boundary conditions applied to it. For this

study, two sort of boundary conditions were setup:

Convection

This boundary condition replicates the environment-body thermal relation as

in real-time i.e., when body transfers its thermal energy to its surrounding

environment.

Figure K.7 Convection Boundary Condition

Heat Source

The last boundary condition was to convert the Coil into a 1000W Heat

Source.
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Figure K.8 Heat Source Boundary Condition

Observation of Thermal Degree of Freedom

Thermal Degree of Freedom checks and highlights region as per their relationship
with boundary Conditions. The entire assembly was found to be conducting thus validating our
set Boundary Conditions.

Figure K.9 Thermal Degree of Freedom

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Results
The following results were then computed for the two cases.
Mixture

Figure K.10 Thermal Distribution

Figure K.11 Thermal Gradient

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Figure K.12 Heat Flux

Composite

Figure K.13 Temperature Distribution

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Figure K.14 Thermal Gradient

Figure K.15 Heat Flux

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APPENDIX L

Computer Model of the Biomass Insulated Cooking Pot

Figure L.1 Big Pot

Figure L.2 Small Pot

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Figure L.3 Pot Insulation

Figure L.4 Cover Insulation

 APPENDIX M

Measuring Apparatus

Figure M.1 Thermometer

Figure M.2 Beaker

Figure M.3 Timer (Phone Application)

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