Estudio experimental y teórico de un horno solar práctico en el clima de Costa Rica

Abstract

Alrededor del 40% de la población costarricense utiliza leña para cocinar, lo que ha contribuido en buena medida al problema de la deforestación. Esto, junto con otras razones, le dio una idea al autor para diseñar, construir y estudiar un horno solar simple y económico. Este horno está siendo utilizado por el autor durante los últimos seis años para cocinar varios tipos de alimentos, por ejemplo, arroz, frijoles rojos, verduras, pollo, carne de res, pescado, pasteles y pan. Hemos medido la temperatura del plato y de los alimentos en función de la intensidad solar, la temperatura ambiente y la velocidad del viento, etc. Algunos de los resultados importantes son: en un día despejado, la temperatura del plato puede alcanzar los 140-160 °C; con 4-5 horas de sol se pueden cocinar dos comidas para una familia de 4-5 personas; cerrando el horno, la comida se puede mantener caliente durante otras 2-3 horas. La experiencia ha demostrado que uno puede cocinar de 7 a 10 meses en un año dependiendo del lugar en Costa Rica. Los resultados experimentales se han comparado con cálculos teóricos simples y, finalmente, se han discutido varias ventajas, incluidas las económicas, sociales y de salud, etc.

Around 40% of Costa Rican population use firewood for cooking which has contributed to good extent in the problem of deforestation. This along with other reasons gave an idea, to the author, for designing, constructing and studying one simple and cheap solar oven. This oven is being used by the author for last six years for cooking various types of food e.g. rice, red beans, vegetables, chicken, beef, fish, cake and bread. We have measured plate and food temperature as a function of solar intensity, ambient temperature and wind velocity etc. some of the important results are: on a clear day the plate temperature can reach as high as 140-160°C; with 4-5 hours of sun shine one can cook two meals for a family of 4-5 persons; closing the oven the food can be maintained hot for another 2-3 hours. Experience have shown that one can cook for 7-10 months in a year depending upon the place in Costa Rica. Experimental results have been compared with simple theoretical calculations and finally various advantage, including economical, social and health, etc have been discussed.Around 40% of Costa Rican population use firewood for cooking which has contributed to good extent in the problem of deforestation. This along with other reasons gave an idea, to the author, for designing, constructing and studying one simple and cheap solar oven. This oven is being used by the author for last six years for cooking various types of food e.g. rice, red beans, vegetables, chicken, beef, fish, cake and bread. We have measured plate and food temperature as a function of solar intensity, ambient temperature and wind velocity etc. some of the important results are: on a clear day the plate temperature can reach as high as 140-160°C; with 4-5 hours of sun shine one can cook two meals for a family of 4-5 persons; closing the oven the food can be maintained hot for another 2-3 hours. Experience have shown that one can cook for 7-10 months in a year depending upon the place in Costa Rica. Experimental results have been compared with simple theoretical calculations and finally various advantage, including economical, social and health, etc have been discussed.