Controlled Cooking Test (CCT)
The Controlled Cooking Test measures the fuel consumption of a stove for a specific standardized cooking task, typical for a certain
context. The CCT can be done either in a laboratory-environment or in the kitchen of a real user while the real user operates the stove and the tester observes and records all the influential parameters. The duration of the CCT is determined by the chosen typical cooking task. As well as being closer to day-to-day life, it allows the stove properties to be measured in a reproducible way by minimizing the influence of other factors.
In this work Controlled Cooking Test (CCT) was performed following the local traditional preparation of rice observed by the authors in a specific field experience, the Logone Valley at the border between Chad and Cameroon. Such a recipe, or very similar ones, is typical in many other Sub-Saharan contexts. 750 g of rice were cooked in 2.5 kg of boiling water using a typical fuel charge of rice husk for the designed stove model (1 kg). Food was considered ready once no more water could be observed and the grains could be smashed by simply turning the meal with a spoon.
Safety assessment
Safety evaluation procedures (Johnson, 2005) provide a well- defined and tested method for reducing risk of injury from household stoves in developing countries. The protocol consists in 10 simple tests to be performed on the stove model according to detailed procedures. A rating is given for each test from poor (= 1) to best (= 4). Overall rating (Safety Rate, SR) is calculated according to a weight system properly defined.
Results
Understanding of the operation of the stove has been achieved through the interpretation of temperature profiles (Fig. 3) and visual observations, varying parameters and configurations in many runs. The split flow, induced by the chimney's draft, is supposed to work in a dual mode in the two different phases (Fig. 2).
Controlled Cooking Test (CCT)The Controlled Cooking Test measures the fuel consumption of a stove for a specific standardized cooking task, typical for a certain context. The CCT can be done either in a laboratory-environment or in the kitchen of a real user while the real user operates the stove and the tester observes and records all the influential parameters. The duration of the CCT is determined by the chosen typical cooking task. As well as being closer to day-to-day life, it allows the stove properties to be measured in a reproducible way by minimizing the influence of other factors.In this work Controlled Cooking Test (CCT) was performed following the local traditional preparation of rice observed by the authors in a specific field experience, the Logone Valley at the border between Chad and Cameroon. Such a recipe, or very similar ones, is typical in many other Sub-Saharan contexts. 750 g of rice were cooked in 2.5 kg of boiling water using a typical fuel charge of rice husk for the designed stove model (1 kg). Food was considered ready once no more water could be observed and the grains could be smashed by simply turning the meal with a spoon.Safety assessmentSafety evaluation procedures (Johnson, 2005) provide a well- defined and tested method for reducing risk of injury from household stoves in developing countries. The protocol consists in 10 simple tests to be performed on the stove model according to detailed procedures. A rating is given for each test from poor (= 1) to best (= 4). Overall rating (Safety Rate, SR) is calculated according to a weight system properly defined.Results
Understanding of the operation of the stove has been achieved through the interpretation of temperature profiles (Fig. 3) and visual observations, varying parameters and configurations in many runs. The split flow, induced by the chimney's draft, is supposed to work in a dual mode in the two different phases (Fig. 2).
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