Considering the abundance and freeness of SOLAR energy in the country and gas supply problems, SOLAR oven is considered a very suitable alternative for cooking food. In this paper, a parabolic SOLAR COOKER was designed, built and tested. The equipment used in the construction includes iron parabolic dish, mirrors to reflect light on the focal point, cans and iron belts to make the jaw and support base. Among the innovations of the present device, we can mention the use of cheap materials, the ability to upgrade and repair, simple use and educational use, and the ability to change the angle in all three dimensions of spatial coordinates. To ensure the accuracy of the results, the repeatability chart is presented and the uncertainty analysis is calculated for all parameters. By comparing the aluminum container and the copper container, the result is that the temperature of the water in the copper container reaches 86 degrees and in the aluminum container reaches 76 degrees Celsius in 30 minutes. In another experiment, a smoked (black) aluminum container was checked, and according to the experiment, water in the smoked container boils in 25 minutes. According to the thermodynamic analysis that was done to calculate the energy efficiency in all experiments, the medium copper pot with a closed lid with 18.52% efficiency and a small copper container with a closed lid with 17% efficiency, are ranked first and second respectively.

In this study design, construction and test of a SOLAR bread COOKER has been undertaken for SOLAR radiation status in Kashan. In design step and in order to produce the required energy, use of a parabolic reflective surface for concentrating the SOLAR flux on the back of a cooking plate was considered. For cooking thin bread with 45 cm diameter the diameter of the reflective surface was calculated 130 cm and the cooking plate diameter and thickness were considered 48 cm and 6 mm, respectively. Since the sun orientation changes with time the reflective surface became capable of being adjusted around a north-south as well as east-west axes; also it may be moved vertically up or down. For evaluating the performance, tests and measurements were performed on different days of summer, 1391. The results indicated the validity of calculations and showed the overall efficiency of the SOLAR bread COOKER is around 50%. With the SOLAR COOKER it is possible to cook 12 beards per hour each with 200 gr weight of dough in eight months of the year at least for six hours in every sunny day; also it may be used for cooking other foods.

Today, concerns regarding global warming resulting from fossil fuel usage and the depletion of these resources have led individuals to consider alternative, clean energy sources. Renewable energies such as SOLAR energy are non-polluting, inexhaustible resources, serving as an excellent alternative to fossil fuels. SOLAR concentrate sunlight, directing it towards the SOLAR oven. Utilizing renewable energy for cooking not only saves time and money but also ensures safety and security. The aim of this research is to construct and assess a SOLAR oven equipped with a point Fresnel lens. The evaluations were conducted over a three-day period in March 2023. The maximum total thermal efficiency obtained for heating the milk for three days with different radiation intensity, wind speed and ambient temperature tested was 45%, 72. 7% and 90%, respectively. The findings indicated that the SOLAR oven could raise the milk temperature to 80℃ within one hour. The maximum attainable performance of this system was 90%.

In this study, the performance of an evacuated tube SOLAR COOKER with a steel tank is investigated from the energy and exergy viewpoints. For this purpose, the SOLAR COOKER is initially examined at no-load condition. Moreover, the SOLAR COOKER is utilized to boil water at SOLAR radiation intensities of 700 W/m2 and 900 W/m2. The investigated parameters in this research are fluid temperature, the outer surface temperature of the evacuated tube, the rate of the absorbed thermal energy by water, the rate of the exergy change of water, and the energy and exergy efficiencies of the SOLAR COOKER. The results indicate that at no-load condition, the air temperature in the steel tank and the temperature of the outer surface of the evacuated tube increase by 214.2 ºC and 15.5 ºC after 1 hour, respectively. In addition, the time required to boil 800 gr of water at SOLAR radiation intensity of 900 W/m2 is 1 hour and 25 min. Based on the results, the average energy and exergy efficiencies of the evacuated tube SOLAR COOKER at SOLAR radiation intensity of 900 W/m2 are 16.16% and 1.57%, respectively. Rising the SOLAR radiation intensity from 700 W/m2 to 900 W/m2 enhances the exergy efficiency of the SOLAR COOKER by 0.78%.

In this study, the performance of an evacuated tube SOLAR COOKER analytically investigated. For this purpose, the heat transfer mechanisms in different components of the SOLAR COOKER is evaluated. The main aim of this article is to investigate the important parameters of the evacuated tube SOLAR COOKER in different weather conditions using the validated analytical model. The studied parameters are: wind speed, ambient temperature, and input SOLAR radiation. The experiments performed at the Research Institute of Food Science and Technology, Mashhad, Iran (Latitude: 36° and Longitude: 59° ). The results reveal that the presented analytical model is an accurate model that can be used in the paramedic analysis of the evacuated tube SOLAR COOKER. Moreover, in the reference weather conditions, the lost heat contains only 12. 22 W of the absorbed SOLAR radiation (137. 51 W). Therefore, about 8. 89% of the absorbed SOLAR radiation is lost. Based on the results, the temperature of outer surface of the COOKER is only 3. 64 ° C higher than the ambient temperature due to the vacuum between the tubes. In addition, the evacuated tube SOLAR COOKER has proper performance in various weather conditions. Increasing the ambient temperature from 5 ° C to 35 ° C enhances the SOLAR COOKER efficiency by 0. 65%.

In this study, the possibility of indoor cooking in an indirect SOLAR COOKER integrated with phase change material is experimentally investigated. Moreover, the effect of using acetanilide and magnesium nitrate hexahydrate (as the phase change materials) on the performance of the cooking unit of the SOLAR COOKER is compared. For this purpose, the phase change materials are charged by the indirect SOLAR COOKER initially. The stored energy in these materials is then utilized to heat 0.5 L and 1 L of water in the afternoon. The investigated parameters include oil temperature at the inlet of the cooking unit, water temperature, phase change materials temeprture and the rate of the thermal energy absorbed by water. Based on the results, acetanilide cannot reach its melting point during the charging process; however, thermal energy is stored as sensible and latent heat in magnesium nitrate hexahydrate. Using the stored energy in the phase change materials, the time required to boil 0.5 L and 1 L of water in the afternoon is 8 min and 12 min respectively. In the cooking unit with magnesium nitrate hexahydrate, the temperature of 0.5 L of boiling water reduces to 80 ºC after passing 4 h and 42 min, which is 1 h and 50 min higher than that of the cooking unit with acetanilide. Moreover, in the cooking unit with acetanilide, the average rate of the thermal energy absorbed by 1 L of water is about 373.68 W in the afternoon cooking.

According to the importance of expanding the use of clean energy, especially SOLAR energy, in this study a SOLAR COOKER was designed, built and its performance in terms of the angle of the side mirrors at the same time and working time on the amount of energy absorbed was investigated by response surface methodology (RSM). The total amount of SOLAR radiation as a measure of energy intake and increased water temperature inside the container was taken as an indicator of the amount of energy absorbed. The model on the basis of response surface methodology was used to validate the test and had a good validation (R2=0.89, R2adjusted=0.74 and lack of fit: no significant). Analyzing the results of a mathematical model was obtained for investigation of the effect of the side mirrors angle and time on the performance of the system. The amount of absorbed energy by theory and laboratory has been also compared and the average of error at all tests was 2.75%. Based on this model in the optimal condition, energy absorption was increased by 22.56%. This study was done at Institute of Food Science and Technology located in Mashhad with latitude 54 and 36 degrees and a height of 985 meters above sea level.

Energy is one of the many problems concerning the future of sustainable development since it is limited in quantities. Investments should be re-employed and new technologies should be employed. The use of SOLAR stoves will be one possible approach. In numerical tests of box-shaped SOLAR COOKERs, the heat absorber plate was copper perforated, and we examined the heat absorption levels for inclined angles of 0°, 3°, 6°, and 9°. The research revealed that the perforated copper lid of the cube-based facade of the SOLAR COOKER reached a level of almost 18.4 degrees higher than the regular absorber. Moreover, the cooking time in the box-shaped SOLAR oven will shorten by 21% when the manufacturer uses a perforated copper plate instead of a regular flat one in production. In the first test, the best internal air temperature was obtained by an inclination of 9 degrees. Consequently, the mean temperatures of the perforated copper absorber plate were raised with increasing inclination angles. In this case, the equation for cooking power demonstrated how the COOKER steadily heated up and used water in the right range throughout the selected period.

The energy and exergy efficiencies for a double exposure SOLAR COOKER are determined. In order to observe the variation effects of a parabolic mirrors surface on energy and exergy efficiencies two identical systems were designed, constructed and tested under the same climatic conditions; the parabolic mirrors in one of the systems have been fully exposed to the sun and mirrors of the one were movable to see the variation effects on the energy and exergy efficiencies. The results show that using a double exposure SOLAR COOKER is recommended when high temperature is needed for cooking purpose. For other applications, such as food heating and pasteurization it is better that SOLAR box-type COOKER is employed. In such case, the system would be simpler, less costly and easier for transportation. This research is designed to develop a suitable double-exposure SOLAR COOKER performance and the tests were carried out in the Research Institute of Food Science and Technology, located at 36 latitude and 54 longitudes in Mashhad, Iran.

In this study, a portable parabolic SOLAR COOKER is designed and fabricated, and the daily performance of the SOLAR COOKER is investigated from the energy and exergy viewpoints. One of the important challenges of the parabolic SOLAR COOKERs is the reduction of their performance in the windy conditions. In order to evaluate this issue, the effect of 0. 2, 2, 4 and 6m/s wind speeds on the energy and exergy efficiencies of the SOLAR COOKER is studied. Based on the results, the energy efficiency of the parabolic SOLAR COOKER is 34. 52-46. 19% and the exergy efficiency is 2. 11-5. 60% during the experiment. The experimental results indicate that water can boil in the windy conditions using the fabricated SOLAR COOKER although the time required to boil water increases by rising the wind speed. According to the results, in the wind speed of 6m/s, the time taken to boil 2 liters of water is about 40min. Furthermore, the energy and exergy efficiencies of the parabolic SOLAR COOKER in the wind speed of 6m/s are 20. 08% and 1. 99%, respectively, lower than those in the wind speed of 0. 2m/s.