Experimental evaluation of thermal performance of selected oils in Uganda for indirect solar domestic cooking applications

Abstract

This study experimentally evaluated the thermal performance of selected oils in Uganda for indirect solar domestic cooking applications. The oil samples used were refined sunflower oil, refined palm oil and thermia B; these oils are locally available in Uganda. Thermal stratification, energy and exergy analysis were performed for each oil to determine their suitability for TES using a thermosiphon principle. The results showed that thermal stratification of refined sunflower oil was higher as compared to refined palm oil and thermia B during the first one hour. The stored energy and exergy for refined sunflower oil was generally higher than that of refined palm oil and thermia B. The thermal performance of refined sunflower oil was comparative to refined palm oil which was better than that of thermia B.