Solar Cooking
Last edited: 11 May 2022      
Kota Anjaneya Sarma photo, 5-10-22.jpg

NEW: Kota Anjaneya Sarma is a graduate of Jawaharial Nehru Technical College of Engineering located in Andhra Pradesh, India. He has over thirty years of experience in the construction, testing, and maintenance of equipment used in the steel fabrication industry.

He has published a review of solar cooking, New Design of Box Type Solar Cooker, which makes the case for this free, non-polluting, and abundant energy when the sun is shining. Typically solar thermal cookers will cook more slowly compared to conventional stoves, which means the food is rarely burned in preparation. The food is tastier and retains a number of healthful vitamins and enzymes.

the 'box' style reflector approximates a parabolic shape with less expense in manufacturing. Photo credit: Kota Anjaneya Sarma

Segmented reflector used with a 'box' style cooking chamber. Photo credit:Kota Anjaneya Sarma

His publication discusses various approaches to designing parabolic trough reflectors. Potential solar tracking for the reflectors can be achieved with photovoltaic panels, like those used for tracking. He proposes a truncated 'box' compound parabolic trough shaped that he says will offer greater efficiency, but are easier to manufacture for less construction cost.

He has been experimenting since 2019 with a curved segmented reflector as seen in the photo. Thirteen individual segments are used to form the curved shape. Boiling time is 90 minutes for 500grams & frying /drying time 150 minutes at Visakhapatnam, Andhra Pradesh, India. Numerous tests were conducted, and with a partly cloudy sky, boiling can be ensured during the winter season.



Kota Anjaneya Sarma