International Research Journal of Engineering and Technology (IRJET)
e-ISSN: 2395-0056
Volume: 10 Issue: 08 | Aug 2023
p-ISSN: 2395-0072
www.irjet.net
Experimental Investigation of Solar Hot Case Based on Photovoltaic Panel Mayank Dhar Pandeya and Dr. S.K.S. Yadavbb (a) M.Tech, Department of Mechanical Engineering, HBTU, Kanpur (b) Associate Professor, Department of Mechanical Engineering, HBTU, Kanpur -------------------------------------------------------------------------***-----------------------------------------------------------------------Abstract: In the present work design and experimental investigation of a solar hot case for food warming are briefly
summarized. Solar hot case is a sustainable device designed to lessen poor nations' dependency on traditional energy sources aiming at advantages such as improved healthy food, and environmental protection. A 100-watt solar panel and Ni-Cr resistance heating alloy are used in the experiment to keep the food in a safe temperature range. The present study investigates multi-wire combinations and identifies the best configuration to get the optimum temperature. The findings show that the solar hot case efficiently keeps food warm and germs-free, making it a practical option for homes, community kitchens, and workplaces in underdeveloped countries.
Keywords: Solar Hot Case, sustainable device, environmental protection, safe temperature range, underdeveloped countries
1. INTRODUCTION: Solar hot case is a proper sustainable appliance for food warming and can be used in household community kitchens and offices in various developing countries which depend upon conventional energy sources. The solar hot case has many merits in terms of health recovery, the environment and the economy of the nation. The use of solar hot case to warm up the food will reduce the use of traditional fuel items (i.e., wood and cow dung) as well as costly camp fuels(i.e., LPG, kerosene) in rural and urban areas. Having good food with proper nutrition is essential for human beings because if it is not handled properly it may result in food-borne disease. There exist approximately 600 million instances of foodborne maladies on a global scale. Among these cases, children under the age of 5 bear a substantial 40% of the overall load of foodborne afflictions, culminating in an annual toll of 125,000 fatalities among this demographic.[1] The exacerbation of extreme meteorological occurrences and environment-related stressors due to climate dynamics adversely impacts the integrity of water and soil safety, thereby augmenting the vulnerabilities associated with waterborne and foodborne maladies these may go higher because trusted data from least developed countries and developing countries is not available due to lack of track record of such disease. Unhealthy food consumption may not only impact the health of people but also negatively affects a nation's GDP, economic growth, and productivity as a whole. According to a world bank report in 2018 low- and medium-income countries lost $110 bn USD due to unsafe healthy food practices.[2]This financial burden encompasses both direct expenses, such as medical treatments and hospitalizations, as well as indirect costs like lost productivity and reduced economic output and it is avertible if measures related to food safety are not taken seriously. Food safety measures can categorically contribute to many sustainable development goals like as hunger prohibiting(SDG-2),poverty deduction(SDG-1) and development of wellbeing(SDG-3).[3] According to global food security index 2022, in India 16.3% undernutrition,30.9% stunted children,33.4% underweight and 3.8% are fighting with obesity. food safety not only help to get healthy food but also help the country to utilize its demographic dividend in a better way. Pathogenic microbial growth is the major cause of food borne disease. This pathogenic microbe growth happens happened when food is not stored at an adequate temperature.[4] The temperature range at which microorganism growth faster is known as temperature danger zone. The range is described between 50 C to 600 C by the food safety information council(FSIC),Australia 2016.[5] Many international food safety organizations recommend keeping cold food cold at temperatures below 5 C and hot food hot at temperatures of 60 C or above. There is also 2 hr. /4 hr. rule which says that if food is kept more than 4 hours in temperature danger zone than chances of microbial growth had increased.[6]so food must be kept between safe temperature zone i.e., either it kept below 40 C or kept above 610 People carry food in their lunch boxes and consume it
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