Evaluation of a Fit-for-Purpose Earthen Oven for Drying of Basic Household Consumables in Rural Areas

Otobong  Okon Ite; Ubong  Kingsley Emmanuel; Bernard  Felix

doi:10.31181/sa31202539

Authors

Otobong Okon Ite Department of Mechanical Engineering, University of Uyo, Nigeria. Author
Ubong Kingsley Emmanuel Department of Mechanical Engineering, University of Uyo, Nigeria. Author
Bernard Felix Flowserve Corpoartion. Author

DOI:

https://doi.org/10.31181/sa31202539

Keywords:

Earthen oven, Fit-for-purpose, Drying, Household consumables

Abstract

The increasing demand for efficient food preservation methods in rural areas has prompted the exploration of innovative drying technologies. Traditional drying methods often fall short in terms of efficiency and effectiveness, leading to significant food wastage and economic losses. This study evaluates the design, fabrication, and experimental testing of a fit-for-purpose earthen oven specifically tailored for drying basic household food consumables in rural settings. The problem statement centers on the inadequacy of existing drying methods, which are often energy-intensive, time-consuming, and reliant on favorable weather conditions, thereby limiting their utility in food preservation. The methodology employed in this study involved a systematic approach to the design and fabrication of the earthen oven, integrating local materials and traditional construction techniques to ensure accessibility and sustainability. The design process was informed by principles of thermodynamics and heat transfer, optimizing the oven's structure to enhance airflow and heat retention. Experimental testing was conducted to assess the oven's performance in drying various food items. Key performance indicators included mass of charcoal, initial temperature, final temperature and heating time. The results of the experimental values for the test conducted for 10, 15, 20, 25 and 30 minutes at 2m/s, 3m/s and 4m/s airflow rate testing delivered minimum values of 200⁰C at the initial temperature range and a maximum value of 300⁰C as the final temperature ranges which demonstrated that the earthen oven significantly improved drying efficiency. Furthermore, the use of locally sourced materials not only reduced the overall cost of the oven but also fostered community engagement and ownership of the technology. The findings underscore the potential of the earthen oven as a viable solution for food preservation in rural areas, addressing both economic and nutritional challenges faced by households.

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