In a significant advancement for energy efficiency in traditional Ethiopian cooking, researchers have developed an enhanced electric Injera baking pan, known as a mitad, that promises to reduce energy consumption and improve thermal efficiency. This innovative research, led by Altaseb Kegne Sisay from the Department of Mechanical Engineering at the University of Gondar, employs steel powder additives and gypsum insulation to tackle the inefficiencies that plague conventional baking methods.
The traditional mitad is a staple in Ethiopian households, primarily used for baking injera, a flatbread that is central to the country’s cuisine. However, these devices have long been criticized for their high energy consumption and substantial heat loss, leading to increased energy bills for users. Sisay’s research aims to address these issues by enhancing the thermal properties of the baking pan.
“The goal was to improve the thermal conductivity of the baking surface while ensuring even heat distribution,” Sisay explained. The study involved testing four different samples of the baking pan, varying the steel powder composition while maintaining a constant clay soil ratio. The results revealed an impressive thermal efficiency of 86.4%, with an average baking energy requirement of just 0.45 kWh per kilogram of injera. This translates to a significant reduction in energy use, which could have broad implications for both consumers and the energy sector at large.
The research also highlighted the distribution of heat loss, which was found to be predominantly retained within the baking pan, with only a minimal percentage lost through the baking plate and enclosures. This finding underscores the effectiveness of the new insulation techniques employed in the design.
As energy prices continue to rise globally, innovations such as this enhanced mitad could represent a crucial step towards more sustainable cooking practices in Ethiopia and beyond. By reducing the energy footprint associated with one of the country’s most essential cooking methods, this research not only benefits individual households but also aligns with broader energy conservation goals.
Sisay’s work, published in the journal ‘Heliyon’, demonstrates the potential for traditional cooking appliances to evolve into more energy-efficient technologies. As the world increasingly prioritizes sustainability, developments like these could pave the way for future innovations in kitchen appliances, particularly in regions that rely heavily on traditional cooking methods.
For further information on this groundbreaking research, you can visit the University of Gondar’s website at lead_author_affiliation.
