Design of an Improved Cooking Stove Using High Density Heated Rocks and Heat Retaining Techniques

Table 3

Data from WBT (see Figure S5 in the Supplementary Materials for comprehensive analysis).

s/n	Parameters	Tests (n = 4)
		1	2	3	4	mean	stdev
1	Mass of water boiled (g)	2925	2875	2850	2800	2862.5	52.0
2	Specific heat capacity of water (J/g.K)	4.186	4.186	4.186	4.186	4.186	0
3	Water boiling temperature (K)	369.8	369.8	369.8	369.8	369.8	0
4	Initial water temperature before test (K)	297.7	297.5	294.8	296.2	296.55	1.34
5	Water vaporised (g)	100	100	75	100	93.75	12.5
6	Latent heat of veporisation (J/g)	2260	2260	2260	2260	2260	0
7	Fuel consumed (g)	150	125	100	145	130	23
8	Lower Heating Value of char (LHV), J/g	29800	29800	29800	29800	29800	0
9	Effective mass of water boiled (g)	2825	2775	2775	2700	2768.8	51.54
10	Time to boiling water (min)	42.00	43.00	39.00	40.00	41.00	1.83
11	Fuel consumed (g)	150	125	100	145	130	22.73