Search Results (43)

A majority of households in sub-Saharan Africa use inefficient biomass stoves in poorly ventilated kitchens, leading to indoor air pollution. Biomass for cooking can be sustainably sourced from agricultural residues such as prunings from agroforestry. This study assessed biochar-producing gasifier cookstove performance among 150 households in Embu, Kwale, and Siaya Counties through household surveys and participatory cooking tests with 75 households. With the gasifier, carbon monoxide (CO) concentrations were lower in Embu (5.1 ppm), while carbon dioxide (CO₂) and fine particulate matter (PM_2.5) were lower in Kwale, at 588 ppm and 136 μg/m³, respectively. Compared to the three-stone open fire, reductions in CO and PM_2.5 concentrations were highest in Embu, at 82% and 97%, respectively. The biomass-to-char conversion efficiency with the gasifier was 17–18%. If households consider the produced char as a soil amendment, they could save 24–43% of fuel compared to the three-stone open fire; if the char is seen as fuel, the potential savings are 42–65%. Significant differences between the three sites were observed with the gasifier for gross and net fuel use, and for concentrations of PM_2.5 and CO₂. Gasifier uptake can reduce the need for fuel collection and indoor air pollution, with a positive impact on both the environment and human wellbeing. Full article

Cooking with firewood in inefficient stoves primarily affects the rural population in poor and developing countries, usually lacking access to clean and modern energy sources. La Guajira, Colombia, is especially affected, with 40% to 60% of the departmental households relying on firewood, which increases to 80% in rural areas. In the department, only 40.4% of the population have access to natural gas, which drops to 6% in the indigenous reservations, while 68.4% have access to electricity, which reduces to 22% in indigenous reservations. Rural areas with agricultural production in the department can benefit from biomass wastes to address firewood consumption. This study quantified the agricultural biomass waste inventory in La Guajira to assess their availability for energy valorization as cooking fuel or, when possible, for electricity generation. The geolocalization of biomass wastes and rural communities was developed to overlap biomass production with the demand for firewood. Moreover, briquetting, anaerobic digestion, and direct combustion were considered small- and medium-scale options for the energy valorization of biomass wastes. Results highlighted the department’s yearly production of 292,760 to 522,696 t of agricultural biomass wastes between 2010 and 2023. These wastes could yield an estimated 381 to 521 TJ/year of electricity using direct combustion, coinciding with some 21% to 28% of the electricity demand in 2022 in La Guajira. Furthermore, this electricity potential could replace 57% to 78% of the demand for firewood in the department using electric stoves. Moreover, anaerobic digestion could produce from 8.6 to 10 million m³/year, enough to replace between 16% and 18% of the demand for firewood using biogas stoves. Finally, briquettes could replace between 28% and 49% of the firewood demand, considering the adoption of improved biomass stoves. Considering that direct combustion and anaerobic digestion technologies would be efficient on the medium scale, briquettes surfaced as the most viable approach at the small scale to take advantage of agricultural wastes to replace firewood in households in rural areas. Full article

Emission factors of 16 particle-bound polycyclic aromatic hydrocarbons (16 p-PAHs) from residential fuel combustion are highly variable, resulting in significant uncertainty with respect to the estimation of emissions of PAHs from this sector. Emissions of 16 p-PAHs were characterized during daily cooking activities for two traditional Indian cookstoves: the angithi, which burns dung, and the chulha, using brushwood, dung, and a mix of brushwood and dung fuels. Previous work has shown that ethyne–furan ratios are reasonable predictors of high- and low-temperature pyrolysis that explain most of the variability in volatile organic compound (VOC) emissions from biomass burning. Here, we demonstrate that, as the ethyne–furan ratio increases in these stoves, the 2- and 3-ring p-PAHs account for a smaller fraction of summed 16 p-PAHs and emissions of high molecular weight p-PAHs and elemental carbon (EC) increase. This indicates a shift from less to more fused ring p-PAHs, leading to higher EC emissions. Similar to studies of VOC emissions from biomass burning, 16 p-PAH emissions from the same stove type varied widely and were not related to modified combustion efficiency, thus suggesting that larger numbers of field studies are required to adequately capture these emissions using inventories. In addition, in these stoves, fluoranthene and pyrene ratios used in source apportionment overlap with ratios typically used to identify fossil-fuel burning and thus do not adequately constrain these sources. Full article

Indoor air quality (IAQ) poses a significant public health concern, and exposures to high levels of fine particulate matter (PM_2.5) and carbon dioxide (CO₂) could have detrimental health impacts. This study focused on assessing the indoor air pollutants in a residential house located in the town of Mission, Hidalgo County, South Texas, USA. The PM_2.5 and CO₂ were monitored indoors: the kitchen and the bedroom. This investigation also aimed to elucidate the effects of household activities such as cooking and human occupancy on these pollutants. Low-cost sensors (LCSs) from TSI AirAssure™ were used in this study. They were deployed within the breathing zone at approximately 1.5 m above the ground. Calibration of the low-cost sensors against Federal Equivalent Method (FEM) instruments was undertaken using a multiple linear regression method (MLR) model to improve the data accuracy. The indoor PM_2.5 levels were significantly influenced by cooking activities, with the peak PM_2.5 concentrations reaching up to 118.45 μg/m³. The CO₂ levels in the bedroom increased during the occupant’s sleeping period, reaching as high as 1149.73 ppm. The health risk assessment was assessed through toxicity potential (TP) calculations for the PM_2.5 concentrations. TP values of 0.21 and 0.20 were obtained in the kitchen and bedroom, respectively. The TP values were below the health hazard threshold (i.e., TP < 1). These low TP values could be attributed to the use of electric stoves and efficient ventilation systems. This research highlights the effectiveness of low-cost sensors for continuous IAQ monitoring and helps promote better awareness of and necessary interventions for salubrious indoor microenvironments. Full article

Induction stoves are increasingly recognized as the future of cooking technology due to their numerous benefits, including enhanced energy efficiency, improved safety, and precise cooking control. This paper provides a comprehensive review of the key technological advancements in induction stoves, while also examining the societal and health impacts that need to be addressed to support their widespread adoption. Induction stoves operate based on the principle of eddy currents induced in metal cookware, which generate heat directly within the pot, reducing cooking times and increasing energy efficiency compared with conventional gas and electric stoves. Moreover, induction stoves are considered an environmentally sustainable option, as they contribute to improvements in indoor air quality by reducing emissions associated with fuel combustion during cooking. However, ongoing research is essential to ensure the safe and effective use of this technology on a broader scale. Full article

The use of sustainable energy sources is an alternative for fossil fuels, which can represent a positive factor to alleviate many current environmental issues. In that sense, not only sustainable industrial development is important, but also sustainable practices at the local level, including households. Specifically, heating and cooking are one of the most important activities that require energy in households, where the role of biomass could be of interest, as it can provide an energy source with lower environmental impact. However, there is room for improvement in biomass stoves, whose adaptability to specific wastes, as well as their improvement in efficiency, should be accomplished. The aim of this work was to assess the improvement of combustion performance of a domestic stove by the implementation of a programmable logic converter for a better adaptation to different biomass samples (holm oak, pear tree, poplar, and sugarcane bagasse pellets). This work provides further information about the current working protocol, being an alternative for better approaches that could be implemented in future works. Thus, the working regime of the stove was controlled, especially concerning the screw conveyor (to regulate pellet feeding) and flue gas fan (to change oxygen supply). As a result, better combustion performances were obtained, with heat capacities from 5.66 to 8.67 kW for the selected samples. Also, thermal capacities of the stove (1.43, 1.60, 2.22, and 1.83 kW for holm oak, pear tree, poplar, and sugarcane bagasse, respectively) were obtained, with a better combustion performance compared to previous studies (1600 and 120 ppm peak emissions for CO and NO_x, respectively, and 15% as the lowest O₂ concentration). On the other hand, different improvements of the combustion stove to avoid blockages, for instance, are proposed as further steps. Full article

This work aims to address the knowledge gap in the thermal efficiency performance of a locally made cookstove in Mali. Despite the fact that the thermal efficiency of cookstoves is a crucial aspect of cooking, the performance of commercially produced cookstoves in Mali has not been thoroughly studied. In this context, the thermal efficiency of a single-mouth biomass stove has been investigated using a theoretical and experimental approach. First, the fundamental principles of physics for the three forms of heat transfer were applied. Then, the theoretical thermal efficiency of the stove was calculated based on the percentage share of energy gains and losses for the respective heat transfer modes. This analysis shows that the highest energy gain is achieved by radiation heat transfer from the flame and the fuel bed, followed by convection heat transfer to the bottom and sides of the pot, respectively. In order to validate the findings, the theoretical results have been compared with the experimental data at a case study site in Katibougou, Mali. Accordingly, the experimental thermal efficiency is slightly lower than the theoretical value, with a measured value of 27% compared to the theoretical value of 31.45%. The theoretical thermal efficiency can be closer to the experimental efficiency if the combustion losses caused by incomplete combustion of the fuel are taken into account. Full article

Transitioning to clean cooking fuels is not only part of achieving SDG7 but also makes a significant contribution to mitigating climate change by reducing carbon emissions. Research projects and pilots across a number of countries in Africa and South Asia have been exploring the suitability and energy performance of different cooking appliances and fuels. The paper presents the first statistical analysis across these multiple datasets to determine the range of energy required to cook dishes using different technologies and fuels. The paper draws out distinctions between African and Asian dishes, notably the impact of energy-intensive dishes prepared mostly in Africa. The paper demonstrates that the standard efficiency-based approaches to comparing the performance of stoves are not appropriate to modern electric cooking devices, so a novel alternative approach based on specific energy consumption and termed energy ratios is developed. Charcoal stoves are shown to use 15 times as much energy as electric pressure cookers (EPCs) to cook African dishes, and a detailed review of how the EPC works explains why this should be. Energy ratios provide a basis for estimating carbon emission reductions associated with transitioning to modern cooking fuels and also for estimating household cooking costs. Fuel and electricity prices from studies show that the cost of cooking with an EPC can be only 20% of the cost of cooking with charcoal, which highlights the potential for modern, energy-efficient electric cooking devices to defy the conventional wisdom of the energy ladder. Full article

The 2030 sustainable development goal (SDG7) target progress indicators show that developing countries are off track. Ethiopia’s low performance to the SDG7 has endangered its economic, societal, and environmental sustainability. The performance in clean cooking has contested its policy, institutional setup, and R&D. The objective of this paper lies in evaluating four improved cook stoves against a traditional stove based on fuel consumption, cooking time, and emission. The study would contribute to solving the clean-cooking challenges by giving scientific evidence on the technological status of these stoves. The evaluation results show that the TCS consumed 2.7 kg of fuel, had a cooking time of 1:30 h, and used 4.3 kg CO₂ per cooking period. Similarly, the ICSs required: 1.2 kg, 2 h, and 1.9 kg (EZY); 1.5 kg, 3 h, and 2.4 kg (Tikikkle); and 1.4 kg, 5 h, and 3.2 kg (Lakech), respectively. In addition, these stoves registered a thermal efficiency of 25, 17, and 19%, respectively. The metal body, insulation, and air inlet caused EZY to perform better. However, these technologies are low-order technologies, and their performance is found to be a major locking factor in ICS adoption. This evidence would help ICS actors to understand where to intervene for better adoption. Furthermore, the authors gave implementation fix recommendations to improve ICS programs. Full article

Carbon offset projects play a crucial role in tackling the global challenge of climate change. However, there is limited understanding of the factors contributing to the success of a carbon offset project. In this study, we utilize the latent Dirichlet allocation method to extract topics from the descriptions of carbon offset projects sourced from the Gold Standard Foundation. Our findings reveal that projects encompassing both safety and efficient energy solutions for households command higher prices. These results imply that an effective carbon offset project should mitigate individual household emissions while enhancing safety. Our research carries significant implications for stakeholders involved in carbon offset projects and can serve as a foundation for policy formulation and standard regulations. Full article

Woodfuel that is unsustainably sourced and inefficiently used results in negative environmental and health impacts. This study assessed charcoal use and resultant concentrations of indoor air pollutants (IAP) in an urban informal settlement while cooking with a Jikokoa stove (an improved branded charcoal stove) and medium and small-sized artisanal Kenya Ceramic Jikos (KCJs). Fuel stacking was prevalent with charcoal and kerosene being used by 25% of the studied households. Cooking with a Jikokoa stove reduced charcoal consumption by 6.4% and 26% compared to small and medium-sized KCJs, respectively. The small-sized KCJ reduced charcoal consumption by 21% compared to the medium-sized KCJ. The Jikokoa stove reduced concentrations of carbon monoxide (CO) by 10% and 50% and fine particulate matter (PM_2.5) by 6% and 77% compared to small-sized and medium-sized KCJs, respectively. The Jikokoa stove reduced carbon dioxide (CO₂) concentrations by 15.6% compared to the medium-sized KCJ. The small-sized KCJ reduced CO and PM_2.5 concentrations by 45% and 75%, respectively, compared to the medium-sized KCJ. In summary, small-sized KCJs are more effective than medium-sized ones, and Jikokoa stoves more effective than small-sized KCJs, making it the stove of choice. The more efficient charcoal stoves are, the more charcoal consumption and IAP can be reduced, mitigating environmental degradation, climate change and health problems associated with smoke in the kitchen. There is need for participatory research to scale improved stoves and upgrade local practices as they are cheaper and already embedded in the cooking culture. Full article

Based on the decision of representatives from the West African region and feedback from locals in Togo, an advanced continuous-feed, forced-draft, biomass cookstove named “Apeli” was developed. The stove was tested in modified ISO measurements based on the ISO 19867-1:2018 standard. This included a long shutdown operation using wood pellets and short shutdown operations using wood pellets, bamboo pellets, wheat straw pellets and palm kernel shells. Due to the fast shutdown capability, the short shutdown was chosen for more realistic results using this stove type. For cold start and long shutdown operation using wood pellets, the thermal efficiency is determined as 44.1% at a 1116 W power output by emitting 0.272 g CO and 17.2 mg PM 2.5 per MJ_d at high load. At low load, the efficiency is 38.0% at a 526 W power output by emitting 1.1 g CO and 45.1 mg PM 2.5 per MJ_d. Due to a misinterpretation of the standard, the burnout duration of the tests with long shutdown is approx. 1.5 min shorter than required. Using a worst-case approximation, values for a theoretical ISO-conforming measurement were calculated and rated according to the ISO 19867-3:2018 standard. The results showed that the Apeli would correspond to Tier 4 for efficiency and PM 2.5 as well as Tier 5 for CO in high-power operation using wood pellets. The use of alternative fuels is possible, but can lead to higher emissions compared to the use of wood pellets. With regard to possibly using the biochar produced in the process for soil application, it has been demonstrated that the PAH content ensures European BioChar-Agro-Organic limitations. The first results of a field test in Togo have shown that operating and feeding the stove by the target group is easy. The required permanent presence of the user during cooking with this stove seems to have a limited influence on acceptance, which seems to primarily depend on the age of the user. Moreover, it can be concluded that the Apeli has good potential to be mass-produced locally at low costs with a reliable supply of spare parts. This can contribute not only to improving clean cooking, but also to fighting air pollution and deforestation caused by solid fuel burning due to the reduced consumption of resources in the form of fuel, especially wood. Full article

The adoption of energy-efficient, clean, and safe cookstoves can improve the health of poor sub-Saharan households and reduce mortality and poverty, as identified in the United Nations’ Sustainable Development Goals (SDGs). Despite multiple interventions to increase the adoption of improved stoves and clean fuels, few interventions have borne fruit on a significant scale. The lack of adoption is shared in South Africa. (1) Background: The deleterious health hazards associated with flame-based cooking mainly affect women and children due to using portable and cheap paraffin (kerosene) cookstoves or self-constructed metal barrel wood stoves. A shift to improved cookstoves requires significant changes in users’ behaviour. Understanding and addressing the motivations for cookstove adoption and long-term use is critical for successfully implementing behavioural change campaigns. (2) Methods: A case study methodology is employed to evaluate the effectiveness of a behaviour-centred design (BCD) approach aimed at influencing cookstove-related motivations among low-income households in Dunoon, South Africa; the study gathers data via structured observations, co-creative workshops, and card-based choice questionnaires before and after a pilot intervention. (3) Results: The survey conducted before and after the abridged BCD intervention implementation in Dunoon indicates that the majority of touchpoints achieved significant success in influencing the selected cookstove-related motivations of the sampled households, further corroborated by an observed shift in household cookstove ownership patterns targeted by the intervention. (4) Conclusions: A BCD approach suggests possible methods for understanding and influencing the complex motivations determining cookstove use in a context similar to South Africa. The results suggest that linking pertinent motivations to a selected set of touchpoints as part of a cookstove-related campaign can influence cookstove-related motivations linked to the adoption of improved flame-based cookstoves in a localised South African low-income context. Full article

The rapidly growing global demand for pollutant-free cooking energy has proliferated the research and development of energy efficient and clean cook-stoves. This paper presents a comprehensive review on the gradual improvements in cook-stove designs, focusing on gaseous and liquid fuel-operated cook-stoves around the world. Various literatures concerning the technical aspects such as design and testing, are brought together to provide an insight into the present status of developments in cook-stoves. This review of cook-stove performance covers topics such as stable operating conditions, flame propagation aspects, heat transfer and temperature distribution within the burner, fuel consumption, thermal efficiency, and emissions. Covering both laboratory-scale and field studies, the various cook-stove technologies reported so far are summarized with relevant comments regarding their commercial viabilities. The numerical modeling of combustion in cook-stoves; human health and the environmental impacts of unclean cooking technologies; and various schemes, strategies, and governmental initiatives for the promotion of cleaner cooking practices are also presented, with suggestions for future work. Full article

A product redesign strategy can effectively shorten design lead time and reduce the manufacturing cost of innovative development for the manufacturing industry to stay competitive. Identification of function components is the basis of product redesign. Existing practices to identify the critical component and customer requirements are considered while complaint and historical failure data, crucial for improving product reliability, are frequently ignored. The objective of the article is to develop an integrated framework of product redesign and innovation considering customer requirements and product failure modes. The novel framework integrates the design for manufacturing and assembly (DFMA) and design for reliability (DFR) approaches, as well as finite element analysis to address the cost reduction of product redesign at early-stage, reliability improvement, and higher customer satisfaction. The proposed integrated framework is validated using an example of an Indonesian SME’s cooking stove. The redesigned cooking stove showed substantial improvements with 5.46% cost reductions, 20.32% design efficiency, and an 52.81% safety factor. Full article