Journal of Scientific Research and Reports

A hybrid system has been designed and developed which comprises the principle of solar thermal and photovoltaic. Flat plate collector and concentrating trough collector were incorporated under solar thermal technology. Solar thermal device which makes the most using infrared radiation out of solar spectrum. Black copper sheet at focal point of the solar trough served as a stand for cooking pan was able to gain direct as well as high intensity reflected solar radiation to expedite the cooking process. The electric unit of the system worked on the principle of photovoltaic effect. Main components of the hybrid system were collector housing, solar trough reflector, triangular shaped glazing surfaces, copper sheet to place cooking pots and dedicated insulation to prevent heat loss. The dual concept hybrid system was found exceptionally speedier as compared to traditional box type cooker. Results revealed that cooking pot attained maximum temperature of 104.50 C at 12.30 pm, which was sufficient for cooking nutritious food. The experiment was conducted in winter season on 18th January, 2018. Average thermal efficiency (ηtherm) was estimated as 35.1%,  cooking  power  (P) was estimated  47.68 W  and  the  overall heat  loss coefficient was calculated 3.03 W/m2°C. Average cooking time found to be just 130 minutes which was otherwise more than 3 hrs in case of traditional box type cooker. Electric power which was stored in the battery can operate 5W dc bulb for 9 hours in single charging. It also could operate smart phone charger and a dc fan (12V, 4Ah) for 60 minutes each.