DESIGN AND CONSTRUCTION OF ELECTRIC COOKER
ABSTRACT
This project entails the design and construction of
electric cooker, the cooker is powered by electricity because it is cheap and
readily available. The energy conservation in this electric cooker involves the
conversion of electrical energy to heat energy in the system. Materials used
for the construction were selected based on their reliability availability,
maintainability and durability. The device was tested and found to be working
properly.
CHAPTER ONE
1.0 Introduction
The invention of electricity in the 18th century
by Michael faraday brought about a new dimension in the art of cooking. The
ease with which electricity can be applied directly to cooking led to the
development of specified cooking devices. Cooking has become simpler and easier
provided there is steady supply of power.
Electricity heating is the passage of electric current
through a resistance wire to produce heat (converting electrical energy to heat
energy). It is the only method by which an exact amount of heat can be produced
precisely at the point where it is needed. Electricity heating is used in many
home appliances such as electric driver, cookers, oven e.t.c to heat rooms and
industrial processes, to provide high temperature required in various
industrial processes, and heat lamps used for drying paint, baking and relief
of muscular pain e.t.c.
The utilization of electrical energy for cooking has not been
popular in the recent past and this is because it has for long been neglected
in favour of the direct use of gas and oil for cooking in our homes, while the
former is faster, more economical and easily available provided there is
constant supply of electricity and the later is expensive, but as these fossil
fuels diminishes, however the use of electricity for cooking purpose becomes
more attractive option. (Louis et al, 1999) electric cooker is a device or a
unit which converts electrical energy into heat energy used mostly for cooking,
baking and roasting. It provides better cooking and permits efficient use of
electricity, it is quick to use and it is relatively quite and devoid of any
pollutant to the environment. The major importance of electric cooker which
people tends to neglect is that, it helps to check desert encroachment due to
deforestation caused as a result of cutting down of trees in forest to be used
as fire – wood (means of cooking), it also help in conserving of human energy
and cost of cutting down and transportation of the firewood to the place where
it is needed.
THEORETICAL BACKGROUND OF STUDY
1.1 HEATING EFFECT
Electrical cooker is an appliance that works basically by the
heating effect of electric current on conductors. Sometime, this heating effect
is an inevitable waste of power for instance, in transmission of electricity on
power lines in which the voltages at the terminals is evolved due to the
heating of electric current.
However, the heat produced by the flow of electricity is
utilized by many or equipments used at home and industries some of the
practical applications of the concept are found in electric cooker, electric
oven, and electric space heater inexhaustible.
Heat which is a form
of energy is transferred across a boundary of a system and given to another
system or surrounding at a lower temperature by virtue of temperature
difference between them. The heat is only identified across the system boundary
(Welty et at, 1976). Heat is of great importance to man on earth for their
daily needs. It is with that electricity is generated, food is cooked and
houses are warmed.
Heat, by which electric cooker operates on is generated by
electricity of which materials used for the construction must have thermal
capabilities and suitability to serve as heating element.
1.2 OBJECTIVE
The purpose of the design and construction work is to
understand the working principle of electric cookers, adapting it to our local
condition using as much as possible locally made available materials. It is
also important to determine the thermal capacities of various materials and the
compatibility to serve as heating element.
1.3 SIGNIFICANCE OF STUDY
This project work is intended to serve as a catalogue and
manual for the construction, installation, maintenance and repair of different
possible faults in electric cookers, it is also of a great benefit to the
department and society as it will serve as medium of knowing the principle of
operating the model work. It serve as an alternative means for cooking instead
of using the gas cooker, solar cooker and the firewood.
1.4 SCOPE OF STUDY
There is no upper limit to the temperature obtained except
the ability of the material to with stand heat.
1.5 DELIMITATION
1.
There
is freedom of location and general adaptability.
2.
It
entails good cooking condition, cleanliness, quietness and ambient temperature.
3.
Uniform
of temperature within narrow limit.
4.
Capital
cost, running and maintenance cost of electric cooker are low.
5.
There
are no deposits of ash carbon dirt in an electric cooker.
1.6 LIMITATION
1.
It
cannot be used were there is no electricity, since it make use of electrical
energy.
1.7 DEFINITION OF TERMS
THERMOSTAT: This is an electrical device design
to heat up bend and open the circuit when excessive current flows and close the
circuit when the heat reduces. It can also be defined as an automatic regulator
that control the amount of current that heat up the circuit.
HEATING ELEMENT: This is a conductor material that is
designed to heat up when connected to current flow. It converts electric energy
into heat energy.
OUTLET PLUG: This is an electrical device design
with two or three metal pins that fit into holes in a socket to make an
electrical connection.
SWITCH: This is a device used to connect or
break the flow of electric current in a circuit.
INDICATOR (LAMP): This is a device which glows like a
bulb indicating the working status of a connection.
CABLE: A cable is a material or conductor
use in conveying electric current from one point to another.
CHAPTER TWO
2.0 LITERATURE REVIEW
Basically, the production
of heat by a current in a wire is a measure of the energy liberated as it flows
through the wire. The heat is produced by free electron colliding frequently with
the atoms in the wire. At each collision they lost some of their kinetic energy
to the atoms which they strike. Thus as the current flows through the wire, it
increase the kinetic energy of liberation of metal atoms and generate heat in
the wire. (Rusty, 2006).
As current flows through
the wire, the energy lost by the electrons is the electrical power supplied by
the source of the current.
2.1 CONVERSION
OF ELECTRICAL ENERGY TO HEAT ENERGY
The production of heat by electric
current is based on the advantage of the effect of heat produced when current
flow through resistance conductor. A current carrying conductor, with its
resistance, becomes warm because of the energy of motion of the electrons. As
the electrons moves through the conductor, some collide with atoms to give out
a portion of their energy, which presents itself as heat. Generally metals
contain free electrons which are made to flow in a particular direction by the
application of potential difference through the conductor. (Tharaja, 2005).
The electrons therefore, rub off on
each other and the other matter components of which the metals is made up in
doing this, frictional force result, which converts the energy of the moving
electrons into heat energy. It is the heat developed in this process that is
made used of in the electric cooker.
2.2
HEAT TRANSFER
These describes the
exchange of thermal energy, between physics systems depending on the
temperature and pressure, by dissipating heat. The fundamental modes of heat
transfer are conduction or diffusion, convection and radiation (Lienhard et al,
2008).
Heat transfer always
occurs from region of high temperature to another region of lower temperature.
Heat transfer changes the internal energy of both systems involved according to
the first law of thermodynamics (welty et al, 1996).
The first law of
thermodynamics is a version of law of conservation of energy, adapted for
thermodynamics systems. The law of conservation of energy states that the total
energy of an isolated system is constant; energy can be transformed from one
form to another, but cannot be created or destroyed. The first law is often
formulated by stating that the change in the internal energy of a closed system
is equal to the amount of heat supplied to the system minus the amount of work
done by the system on its surroundings. The second law of thermodynamics
defines the concept of thermodynamics entropy, by measurable heat transfer.
(Warren etal, 1996).
Heat is
defined in physics as the transfer of thermal energy across a well defined
boundary around a thermodynamic system. The thermodynamic free energy is the
amount of work that a thermodynamic system can perform. Enthalpy is a
thermodynamic potential, designated by the letter “H” that is the sum of the
internal energy of the system (u) plus the product of pressure (P) and volume (V).
Joule is a unit to quantify energy, work or the amount of heat.
Heat transfer is a
process function (or path function), as opposed to functions of state.
Therefore, the amount of heat transferred in a thermodynamic process that
changes the state of a system depends on how that process occurs, not only the
net difference between the initial and final states of the process.
Thermodynamic and mechanical heat transfers is calculated with the heat
transfer coefficient, the proportionality between the heat flux and the
thermodynamic and driving force for the flow of heat. “Heat flux is a
quantitative, vectorial representation of the heat flow through a surface.
In engineering contexts,
the term heat is taken as synonymous to thermal energy. This usage has its
origin in the historical interpretation of heat as a fluid (caloric) that can
be transferred by various causes and that is also common in the language of
laymen and everyday life.
Thermal technology
concerns the generation, use, conversion, and exchange of heat transfer. As
such heat transfer is involved in almost every sector of the economy. Heat
transfer is classified into various mechanisms, such as thermal conduction,
thermal convection, thermal radiation, and transfer of energy by phase changes.
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