Sustainable Innovation for Garri Roasting: Examining the Potential of Parabolic Dish Solar Collectors and Thermal Energy Storage

Sustainable Innovation for Garri Roasting: Examining the Potential of Parabolic Dish Solar Collectors and Thermal Energy Storage | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Research Article Sustainable Innovation for Garri Roasting: Examining the Potential of Parabolic Dish Solar Collectors and Thermal Energy Storage O. G. Sobarasua, I. F. Onuche, A. O. Kuye, E. O. Diemuodeke, I. K. Muritala, and 1 more This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-3238139/v1 This work is licensed under a CC BY 4.0 License Status: Posted Version 1 posted You are reading this latest preprint version Abstract Gari roasting is an energy-intensive process that is commonly used to produce gari, a popular food in Nigeria made from cassava. Traditional gari roasting methods use firewood as an energy source, which is not only inefficient but also harmful to the health of those who inhale the smoke (who are mainly women and children in rural communities) and contributes to deforestation. This work aims to investigate the use of a developed garri roasting system driven by a concentrated parabolic solar collector. Important garri roasting food chain data was obtained from a work-study at a rural community: temperatures, moisture content. The garri roasting temperatures range between 85oC - 100oC. The parabolic dish solar collector was designed and fabricated to achieve temperatures between 1180C-154oC at optimum tilt angles at Port Harcourt (4°54' 22.86''N, 6°55' 27.52''E) climatic conditions. The focal length ranges between 50mm-80mm, and the fluctuation of the focal point position was considered for the thermal storage system design. Gravel was used as a thermal storage and heat transfer enhanced through small internally placed mild steel rods. A theoretical estimate for total fry time per batch was 8.5 minutes. The garri roasting experiment was conducted for three days with favorable weather conditions, with an achieved maximum temperature of 101oC. This innovation is an important step in addressing the health risks associated with traditional gari roasting methods, and in moving towards zero-emission and zero-poverty innovative systems. Garri solar thermal collectors thermal storage tilt angle Full Text Additional Declarations No competing interests reported. Cite Share Download PDF Status: Posted Version 1 posted You are reading this latest preprint version Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. As a division of Research Square Company, we’re committed to making research communication faster, fairer, and more useful. We do this by developing innovative software and high quality services for the global research community. Our growing team is made up of researchers and industry professionals working together to solve the most critical problems facing scientific publishing. Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-3238139","acceptedTermsAndConditions":true,"allowDirectSubmit":true,"archivedVersions":[],"articleType":"Research Article","associatedPublications":[],"authors":[{"id":224766784,"identity":"b3f87263-d87c-4dd3-ad01-cf8b46f53655","order_by":0,"name":"O. G. Sobarasua","email":"","orcid":"","institution":"University of Port Harcourt","correspondingAuthor":false,"submittingAuthor":false,"prefix":"","firstName":"O.","middleName":"G.","lastName":"Sobarasua","suffix":""},{"id":224766787,"identity":"e52ac097-e1db-433d-9479-8a428c1897c2","order_by":1,"name":"I. F. 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Traditional gari roasting methods use firewood as an energy source, which is not only inefficient but also harmful to the health of those who inhale the smoke (who are mainly women and children in rural communities) and contributes to deforestation. This work aims to investigate the use of a developed garri roasting system driven by a concentrated parabolic solar collector. Important garri roasting food chain data was obtained from a work-study at a rural community: temperatures, moisture content. The garri roasting temperatures range between 85oC - 100oC. The parabolic dish solar collector was designed and fabricated to achieve temperatures between 1180C-154oC at optimum tilt angles at Port Harcourt (4°54' 22.86''N, 6°55' 27.52''E) climatic conditions. The focal length ranges between 50mm-80mm, and the fluctuation of the focal point position was considered for the thermal storage system design. Gravel was used as a thermal storage and heat transfer enhanced through small internally placed mild steel rods. A theoretical estimate for total fry time per batch was 8.5 minutes. The garri roasting experiment was conducted for three days with favorable weather conditions, with an achieved maximum temperature of 101oC. 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