This investigation examines mathematical modelling and experimental validation of two types of solar cookers: a box type with tilted intercept area equipped with one external reflector, and a parabolic cooker with a new configuration. Experiments were carried out with the cookers filled with two kilograms of water from 08:00 to 15:00 solar time. During the experiments, temperature gain in the box-type solar cooker was recorded at about 69.8 °C and in the parabolic-type solar cooker at 73.6 °C at the stagnation point. Direct normal irradiation in three distinct study areas was observed and found that it varied from 7.6 to 10 kWh m^-$². Cooking pot placed in parabolic cooker was varied between 130 and 132 °C. Centre and south-east regions of study areas where global irradiation varied from 8 to 8.4 kWh m^-$² were found suitable for box-type solar cooker and cooking pot temperature were found in the range of 100 °C to 105 °C. Mathematical modelling was programmed in MATLAB. The theoretical results were consistent with experiential data for both types of solar cookers. The effectiveness of the two cooker types can be deduced from the maps. It is found the use of the cookers in Northern and Southern regions of the country was not identical. Their suitability for cooking depends on the amount of solar radiations received.

This investigation examines mathematical modelling and experimental validation of two types of solar cookers: a box type with tilted intercept area equipped with one external reflector, and a parabolic cooker with a new configuration. Experiments were carried out with the cookers filled with two kilograms of water from 08:00 to 15:00 solar time. During the experiments, temperature gain in the box-type solar cooker was recorded at about 69.8 °C and in the parabolic-type solar cooker at 73.6 °C at the stagnation point. Direct normal irradiation in three distinct study areas was observed and found that it varied from 7.6 to 10 kWh m^-$². Cooking pot placed in parabolic cooker was varied between 130 and 132 °C. Centre and south-east regions of study areas where global irradiation varied from 8 to 8.4 kWh m^-$² were found suitable for box-type solar cooker and cooking pot temperature were found in the range of 100 °C to 105 °C. Mathematical modelling was programmed in MATLAB. The theoretical results were consistent with experiential data for both types of solar cookers. The effectiveness of the two cooker types can be deduced from the maps. It is found the use of the cookers in Northern and Southern regions of the country was not identical. Their suitability for cooking depends on the amount of solar radiations received.

This investigation examines mathematical modelling and experimental validation of two types of solar cookers: a box type with tilted intercept area equipped with one external reflector, and a parabolic cooker with a new configuration. Experiments were carried out with the cookers filled with two kilograms of water from 08:00 to 15:00 solar time. During the experiments, temperature gain in the box-type solar cooker was recorded at about 69.8 °C and in the parabolic-type solar cooker at 73.6 °C at the stagnation point. Direct normal irradiation in three distinct study areas was observed and found that it varied from 7.6 to 10 kWh m^-$². Cooking pot placed in parabolic cooker was varied between 130 and 132 °C. Centre and south-east regions of study areas where global irradiation varied from 8 to 8.4 kWh m^-$² were found suitable for box-type solar cooker and cooking pot temperature were found in the range of 100 °C to 105 °C. Mathematical modelling was programmed in MATLAB. The theoretical results were consistent with experiential data for both types of solar cookers. The effectiveness of the two cooker types can be deduced from the maps. It is found the use of the cookers in Northern and Southern regions of the country was not identical. Their suitability for cooking depends on the amount of solar radiations received.

This investigation examines mathematical modelling and experimental validation of two types of solar cookers: a box type with tilted intercept area equipped with one external reflector, and a parabolic cooker with a new configuration. Experiments were carried out with the cookers filled with two kilograms of water from 08:00 to 15:00 solar time. During the experiments, temperature gain in the box-type solar cooker was recorded at about 69.8 °C and in the parabolic-type solar cooker at 73.6 °C at the stagnation point. Direct normal irradiation in three distinct study areas was observed and found that it varied from 7.6 to 10 kWh m^-$². Cooking pot placed in parabolic cooker was varied between 130 and 132 °C. Centre and south-east regions of study areas where global irradiation varied from 8 to 8.4 kWh m^-$² were found suitable for box-type solar cooker and cooking pot temperature were found in the range of 100 °C to 105 °C. Mathematical modelling was programmed in MATLAB. The theoretical results were consistent with experiential data for both types of solar cookers. The effectiveness of the two cooker types can be deduced from the maps. It is found the use of the cookers in Northern and Southern regions of the country was not identical. Their suitability for cooking depends on the amount of solar radiations received.

This investigation examines mathematical modelling and experimental validation of two types of solar cookers: a box type with tilted intercept area equipped with one external reflector, and a parabolic cooker with a new configuration. Experiments were carried out with the cookers filled with two kilograms of water from 08:00 to 15:00 solar time. During the experiments, temperature gain in the box-type solar cooker was recorded at about 69.8 °C and in the parabolic-type solar cooker at 73.6 °C at the stagnation point. Direct normal irradiation in three distinct study areas was observed and found that it varied from 7.6 to 10 kWh m^-$². Cooking pot placed in parabolic cooker was varied between 130 and 132 °C. Centre and south-east regions of study areas where global irradiation varied from 8 to 8.4 kWh m^-$² were found suitable for box-type solar cooker and cooking pot temperature were found in the range of 100 °C to 105 °C. Mathematical modelling was programmed in MATLAB. The theoretical results were consistent with experiential data for both types of solar cookers. The effectiveness of the two cooker types can be deduced from the maps. It is found the use of the cookers in Northern and Southern regions of the country was not identical. Their suitability for cooking depends on the amount of solar radiations received.

The smart grid system is key to the new electrical network infrastructure. It takes into account the use of the new information and communication technologies (ITC) and the integration of the renewable energy power generation (photovoltaics PV, concentrated solar power CSP, wind, etc). The smart grid promises better management and control of energy sources. The application of the smart grid, especially, in Algeria allows the optimal control of the electricity demand since the latter keeps rising continuously. The use of smart grid allows the rationalization of the electricity consumption in smart homes through appliance automated control. Input energy savings result in the reduction of c emission. Herein, we present a new energy management strategy tested in an experimental smart home (SM). The implemented management approach was made possible by using a new electronic system that allowed the control of all appliances via the internet network. For this purpose, a dynamic monitoring web interface was developed under an open source platform in order to process the whole data delivered by the system. The final output of the system which consists of a balance between all types of energy involved, including CO2 gas emission, is displayed. It is only then that the user can take adequate decision and establish the priorities for rational use of the energy available.

The smart grid system is key to the new electrical network infrastructure. It takes into account the use of the new information and communication technologies (ITC) and the integration of the renewable energy power generation (photovoltaics PV, concentrated solar power CSP, wind, etc). The smart grid promises better management and control of energy sources. The application of the smart grid, especially, in Algeria allows the optimal control of the electricity demand since the latter keeps rising continuously. The use of smart grid allows the rationalization of the electricity consumption in smart homes through appliance automated control. Input energy savings result in the reduction of c emission. Herein, we present a new energy management strategy tested in an experimental smart home (SM). The implemented management approach was made possible by using a new electronic system that allowed the control of all appliances via the internet network. For this purpose, a dynamic monitoring web interface was developed under an open source platform in order to process the whole data delivered by the system. The final output of the system which consists of a balance between all types of energy involved, including CO2 gas emission, is displayed. It is only then that the user can take adequate decision and establish the priorities for rational use of the energy available.