Tesis Cocina Solar
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REPÚBLICA BOLIVARIANA DE VENEZUELA MINISTERIO DEL PODER POPULAR PARA LA EDUCACIÓN U.E. ORLANDO ENRIQUEZ RODRIGUEZ
DISEÑO Y CONSTRUCCIÓN DE COCINA SOLAR COMO ALTERNATIVA ALTERNATIVA ENERGÉTICA
REALIZADO POR: BRACHO DARIANA CI: 26957253 FERNANDEZ RICHARD CI: 22399061 MORENO ADRIANA CI: 25800162 NIÑO YOLYMARI CI: 23887251 URDANETA GISBEL CI: 25491334 VILLALOBOS LISANDRO CI: 26200089 VILORIA DENNIS CI: 22336084
TUTOR METODOLOGICO:
TUTOR DE CONTENIDO:
ROMERO OSWALDO CI: 21973699
T.S.U. ROMERO JOHANNA CI: 11078546
SAN FRANCISCO, MAYO DE 2013.
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INDICE GENERAL PORTADA………………………………………………………………………..i PORTADA………………………………………………………………………..i INDICE DE CONTENIDO………...…………………………………………….ii AGRADECIMIENTO...…………………………………………………………..iii AGRADECIMIENTO...…………………………………………………………..iii RESUMEN………………………………………………………………………..iv VEREDICTO……………………………………………………………………..v VEREDICTO……………………………………………………………………..v INTRODUCCIÓN………………………………………………………………....vi INTRODUCCIÓN………………………………………………………………....vi CAPITULO I...……………………………………………………………………..7 I...……………………………………………………………………..7 CAPITULO II……………………………………………………………………….9 II……………………………………………………………………….9 CAPITULO III………………………………………………………………………18 III………………………………………………………………………18 CAPITULO IV………………………………………………………………………22 IV………………………………………………………………………22 CONCLUSIONES………………………………………………………………….28 CONCLUSIONES………………………………………………………………… .28 RECOMEND ACIONES……………………………………………………………30 BIBLIOGRAFIA……………………………………………………………………..31 BIBLIOGRAFIA……………………………………………………………………. .31 ANEXOS…………………………………………………………………………….32 ANEXOS…………………………………………………………………………….32
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AGRADECIMIENTO Nuestro más sincero agradecimiento ante todo a Dios nuestro padre Celestial por guiarnos los pasos, darnos su protección, brindarnos fortaleza para afrontar lo mejor posible los problemas, a nuestros padres por su inmenso amor que se traduce en apoyo emocional, por su constante lucha del día a día para poder brindarnos lo mejor de nuestras vidas, por sus palabras de aliento y motivación que nos incentivan para alcanzar nuestras meta. A la insigne y honorable Unidad Educativa Educativa Maestro Orlando Enrique Rodríguez, Rodríguez, que a través de sus destacados profesores, contribuyen a implementar la práctica de la educación, el arte y la ciencia. A nuestro distinguido profesor de tesis por el tiempo, dedicación y conocimiento conocimiento aportado desde el inicio de nuestra investigación.
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Moreno Adriana, Bracho Dariana, Urdaneta Gisbell, Villalobos Lisandro, Niño Yolymari, Viloria Dennis, Fernández Richard. Diseño y Construcción de Cocina Solar Como Alternativa Energética. U .E .Maestro Orlando Enrique Rodríguez. Maracaibo, 2013.
RESUMEN El diseño y construcción de cocina solar como alternativa energética es punto de referencia para el aprovechamiento de los recursos naturales esta investigación es de tipo transversal, ya que todos los datos suministrados fueron recolectados en un momento único, con un método descriptivo experimental, que dio a conocer el impacto de la variable en la población objeto de estudio, cuya población fue conformada por los habitantes del lote 16 de la Urbanización El Soler el cual posee 315 casas y de las cuales se obtuvo una muestra de 28 casas para la recolección de los datos se utilizó el cuestionario cuestionario como instrumento instrumento de recolección recolección de datos que incluye preguntas cerradas o dicotómicas avaladas por dos expertos uno teórico y uno metodológico, cuyos resultados arrojaron que la cocina solar por su diseño simplicidad de uso fácil y económica fabricación, así como su aporte significativo a la conservación del medio ambiente representa una opción favorable para los seres humanos y para el planeta, la cocina solar es ecológica lo que permite que se pueda cocinar sin impacto ambiental comidas sanas y de alto valor nutricional como recomendación se propone la organización de talleres informativos recetarios de comidas, promoción de la cocina solar en comunidades vecinas lo que permitiría la participación activa de los vecinos y la población en general.
Palabras claves: Cocina, Diseño, Energía, Solar.
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VEREDICTO Quien suscribe los profesores______________, profesores______________, ________________y ________________y ________________, ________________, designados como jurado calificador del proyecto de grado denominado Diseño y Construcción de Cocina Solar como Alternativa Energética, presentado por los alumnos: Moreno Adriana, Bracho Dariana, Niño Yolymari, Urdaneta Gisbell, Villalobos Lissandro, Fernández Richard y Viloria Dennis, según designación del consejo escolar de la U. E. Maestro Orlando Enrique Rodríguez, declaramos que nos hemos reunidos a fin de presenciar su presentación pública y luego
de
realizadas
la
sesión
de
preguntas
decidido______________Con decidido______________Con la calificación de________(
y
respuestas
hemos
) puntos.
San Francisco, ____________de_________ ____________de____________2013. ___2013.
________________ ________________
__________________ __________________
Nombre:
Nombre:
Cédula
Cédula _________________ _________________ Nombre Cédula
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INTRODUCCIÓN
La calidad de vida es un tema excesivamente subjetivo, intrínsecamente relacionado a las necesidades particulares de cada individuo; es por eso que es tan complejo definirlo, pero el asunto se complica aún más, ya que habría que agregarle otros factores que escapan de lo individual y trasciende a lo colectivo, el respeto a la norma, la conciencia social o ambiental, la calidad de la educación y de la salud, la seguridad social, el acceso a un trabajo bien remunerado o, simplemente, caminar sin miedo por la calle. Las fuentes de energía de origen renovable están adquiriendo cada vez mayor presencia e importancia en nuestra sociedad. Por ello, para pr oporcionar respuestas a aquellos interesados en conocer las aplicaciones de la energía solar y servir de primera referencia.
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CAPITULO I PLANTEAMIENTO DEL PROBLEMA En la actualidad existen miles de personas que cocinan con leña, esto destruye los bosques y el humo que se respira es perjudicial para los seres vivos, así como a nuestro planeta, podemos ver que a medida que pasan los años aumentan las condiciones que afectan afectan nuestra vida y al mundo que nos nos rodea constatamos que que el alto costo de la vida, el detrimento de los recursos petroleros, el escaso poder adquisitivo y la pobreza extrema de muchas poblaciones que no gozan del beneficio de cocinar a gas o con energía eléctrica, se ven en la necesidad de cocinar con leña. Por su parte Venezuela posee un tremendo potencial en energía solar y brinda condiciones para su aprovechamiento, la energía solar es un recurso renovable, gratuito en su origen, universal en su distribución, inconmensurable en su disponibilidad. En el Estado Zulia contamos con suficiente energía solar lo que constituye una gran ventaja para la construcción y el uso de la cocina solar, esto representa una reducción considerable en el uso de leña, combustibles fósiles convencionales o energía eléctrica, nuestra región cuenta con un alto índice de horas de sol al año, esto beneficiaria el uso de la cocina solar en las comunidades. Conforme con el uso de las cocinas solares, estas permiten la cocción de alimentos y pasteurización pasteurización del agua en pocas horas, horas, aunque continuamente se desarrollan desarrollan usos adicionales. Numerosos factores, incluyendo el acceso a los materiales, la disponibilidad de los carburantes de cocinas tradicionales, el clima, las preferencias en cuanto a la alimentación, factores culturales y capacidades técnicas, favorecen que las cocinas solares sean accesibles para las personas. Con un conocimiento de los
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Finalmente los aspectos establecidos sientan las bases para la investigación, los principios básicos del diseño de las cocinas solares, así como identificar un amplio abanico de materiales que pueden utilizarse en su construcción. Estos principios se presentan, en líneas generales, para que sean aplicables a una amplia variedad de problemas de diseño. Si se necesita cocinar comida, pasteurizar agua, o secar pescado o grano, se aplican los principios básicos de la energía solar, transferencia de calor y materiales con una amplia variedad y técnicas para que se pueda hacer un uso directo de la energía del sol. Cada cocina solar bien aprovechada significa un ahorro en el consumo de leña, gas o electricidad, así como un ahorro energético global y no hay gastos por suciedad, contaminación ni por calentamiento global.
FORMULACIÓN DEL PROBLEMA De acuerdo a lo planteado anteriormente, surge la siguiente interrogante: ¿Utilizando materiales de bajo costo y el sol como energía, será factible diseñar y construir la Cocina Solar como alternativa energética?
OBJETIVOS DE LA INVESTIGACIÓN I NVESTIGACIÓN Diseñar y Construir Cocina Solar como alternativa energética.
OBJETIVOS ESPECIFICOS Recopilar la información necesaria para la documentación y diseño de la cocina solar. Evaluación de los diferentes tipos de materiales posibles a utilizar en la construcción.
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APORTE METODOLOGICO A nivel metodológico enmarcado en una investigación de campo de carácter descriptivo documental, ya que los datos se recogen de manera directa de la realidad en su ambiente natural a su vez, los datos obtenidos son descritos e interpretados.
APORTE PRÁCTICO A LA COMUNIDAD La elaboración de la cocina solar como instrumento de participación y desarrollo integral de las comunidades, ahorro energético, reducción del impacto ambiental.
DELIMITACION El presente trabajo se realizará en el Mcpio. San Francisco Edo. Zulia, en la U. E. Maestro Orlando Enrique Rodríguez en los meses de Octubre de 2012 a Julio de 2013.
CAPITULO II MARCO TEORICO ANTECEDENTES DE LA INVESTIGACIÓN La mayor central de energía solar del mundo hasta el año 2004 se encontraba en la ciudad de Espenhain, cerca de Leipzig. Con 33.500 paneles solares modulares Mono cristalinos y una capacidad de producción de 5 megavatios, la central es suficiente para abastecer a 1.800 hogares. Actualmente la empresa alemana SAG Solarstrom, que opera en España con el nombre TAU Solar, ha construido la mayor huerta solar del mundo en Erlasee (Alemania). Esta sustituye a la central de
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COCINAS SOLARES Se tiene registro de cocinas solares desde el año 1767, año en el que el suizo Horace de Saussure construyó una caja solar que alcanzó los 87 ºC. Para cocinar los alimentos no se necesita la potencia proporcionada por las cocinas convencionales (1500 W en un quemador de 15 cm 0,0315 m2 son unos 47.600W/m2). Se puede definir cocina solar como aquel dispositivo que utiliza la energía solar para lograr cocinar los alimentos a través de la concentración y/o acumulación de energía solar.
BASES TEÓRICAS La primera estufa solar fue inventada en 1767 por Horace de Saussure. Él hizo experimentos con el efecto invernadero y también cocinó con el Sol. Utilizó una cocina tipo horno. La verdadera pionera de las cocinas tipo horno fue la Dra. María Telkesi, de origen húngaro. Ella hizo trabajos fundamentales entre 1950 a 1970. Sus trabajos sirvieron de base a decenas de investigadores en todo el mundo. Ingeniería Sin Fronteras del País Vasco – Euskal Herriko Mugarik Gabeko Ingeniaritza (ISFPVEHMGI) lleva trabajando en la isla de La Española más de 8 años. El modelo de horno elegido para realizar estos talleres siempre ha sido el horno solar tipo caja, debido a su sencillez de construcción, bajo coste y facilidad para encontrar los materiales necesarios en la isla.
Horno o caja. El horno o caja solar es una caja térmicamente aislada, diseñada para capturar la energía solar y mantener caliente su interior. Los materiales generalmente son de baja conducción de calor, lo que reduce el riesgo de quemaduras a los usuarios y
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de esta manera alcanzar altas temperaturas que permiten el cocido de los alimentos. Basta con orientarlo adecuadamente en la dirección del sol.
Principio de diseño de un horno solar El funcionamiento de un horno solar (cocina solar tipo caja) se basa principalmente en algunos principios físicos.
REFLECTORES Cuanta mayor cantidad de luz solar entre por la caja, mayor será la cantidad de energía dentro de ella, es por esto que generalmente se usan reflectores externos para aumentar la cantidad de luz solar incidente.
PÉRDIDA DE CALOR La Segunda Ley de la Termodinámica plantea que el calor siempre viaja de lo caliente a lo frío. El calor dentro de una cocina solar se pierde por tres vías fundamentales:
Conducción La segunda ley de la termodinámica plantea que el calor siempre viaja de lo caliente a lo frío. El calor dentro de una cocina solar se pierde fundamentalmente por conducción, radiación y convección. El calor dentro de una cocina solar se pierde cuando viaja a través de las moléculas de todo el material de la caja hacia el aire fuera de la caja. Es por esto, que en todo diseño tradicional de un horno solar se usa un material llamado aislante térmico (como el corcho).
Radiación
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del horno. Es por esto que si se quiere reducir las pérdidas de calor por este fenómeno se debe de fabricar un horno hermético y abrir la puerta lo menos posible.
Almacenaje de calor Cuando la densidad y el peso de los materiales dentro del armazón aislado de la cocina solar aumentan, la capacidad de la caja de mantener el calor se incrementa. Si introducimos en el horno metales, cazuelas pesadas, agua o comida dura que tarda mucho tiempo en calentarse, la energía entrante se almacena como calor en estos materiales pesados, retardando que el aire de la caja se caliente. Estos materiales densos, cargados con calor, seguirán irradiando ese calor dentro de la caja, manteniéndola caliente durante un largo período aunque el día se acabe.
Volumen de la caja Siendo todo igual, cuanto más grande sea el área de acumulación solar de la caja en relación al área de pérdida de calor de la misma, tanta más alta será la temperatura de cocción. Dadas dos cajas que tengan áreas de acumulación solar de igual tamaño y proporción, aquella de menor profundidad será más caliente porque tiene menos área de pérdida de calor.
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1) Aislantes 2) Material transparente 3) Resistencia a la humedad
Estructura Se necesitan materiales estructurales para que la caja tenga y conserve una configuración y una forma dada, y sea duradera mucho tiempo.
Los materiales estructurales que se pueden utilizar incluyen: cartón, madera o contrachapado, mampostería, bambú, metal, cemento, ladrillos, piedras, cristal,
fibra
de vidrio, cañas tejidas, caña de indias, plástico, papel maché, arcilla, tierra pisada, corteza de árbol, telas aglomeradas con goma de pegar u otros materiales. Muchos materiales que se comportan bien estructuralmente son demasiado densos para ser buenos aislantes. Para proporcionar las dos cosas, tanto cualidades de estabilidad estructural como de buen aislante, se necesita normalmente utilizar materiales distintos para la estructura y para el aislamiento.
Aislante térmico A fin de que la caja alcance en su interior temperaturas t emperaturas lo suficientemente altas para cocinar, los muros y la parte inferior de la caja deben tener un buen valor de aislamiento (retención de calor). Cuando se construye una cocina solar,
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cocinas. Se utiliza doble vidrio, bien de cristal o de plástico para influir tanto en la ganancia como en la pérdida de calor.
Reflectores Se emplean uno o más reflectores para hacer rebotar luz adicional dentro de la caja solar a fin de aumentar la temperatura de cocción. Para los reflectores se puede usar tanto aluminio como espejo, los espejos reflejan mejor, pero son muy frágiles y costosos
Recipientes Para los recipientes lo ideal sería usar los de color oscuro, de poco peso y poco profundos (un poco más profundos que la comida que va a ser cocinada en ellos). Las sartenes de metal parece ser que son mejores. Los típicos botes brillantes de aluminio, pueden pintarse de negro o volverlos negros mediante el fuego y el calor.
PROPORCION DE LA COCINA SOLAR Una cocina solar puesta de cara al sol de mediodía debe ser más larga en la
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por hora. No se recomienda cocinar carnes dejándolas solas si existe la posibilidad de nubes.
Cocción de los alimentos La cocción de alimentos es un proceso que requiere temperatura y tiempo. De hecho la cocción parte a los 50 o 60 °C. Mientras mayor sea la temperatura, más rápida es la cocción. El ideal es temperaturas de 80 a 100 °C. Temperaturas mayores pueden destruir vitaminas y proteínas en los alimentos. Hay algunos alimentos (los pescados) que se cuecen en forma óptima a muy baja temperatura. En cambio a otros, necesitan una temperatura más alta (de 135 a 145 °C) para que queden doraditos, por ejemplo, el pollo asado. En las cocinas tipo horno no es posible freír. Esto porque si bien la cocina puede alcanzar los 180 a 200 °C, si se inicia la fritura la temperatura cae. Para freír con energía solar, se necesita usar cocinas con concentradores.
COCINAS DE ACUMULACIÓN Consiste en acumular la energía solar a través del efecto invernadero en el interior
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La mayoría de las cocinas solares se valen de los dos métodos para conseguir altas temperaturas. Los hornos lo logran añadiendo reflectores exteriores, que por reflexión aumentan la densidad energética que atraviesa el vidrio. En el caso de cocinas de acumulación, se logra introduciendo el recipiente con comida en otro recipiente acristalado o bolsa de plástico transparente que realice el efecto invernadero.
COCINAS INDIRECTAS Las cocinas indirectas aprovechan la energía solar almacenada en un fluido térmico para calentar los recipientes. El sol calienta un fluido térmico (aceites generalmente) a través de unos colectores solares y se almacena en un depósito aislado. Las cocinas deben estar lo más cerca posible del depósito para evitar pérdidas mecánicas. Este tipo de cocinas son más complicadas de diseñar y tienen un alto precio. Se utilizan para hospitales o centro con comedores comunes para mucha gente.
Ventajas del uso de la cocina solar
Facilidad de uso.
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Si el cielo no está del todo despejado, se requiere más tiempo para cocinar. Con cielo azul los tiempo de cocción son equivalentes a una cocina de gas o eléctrica.
Depende de las condiciones del tiempo para poder cocinar. No es posible cocinar con días nublados o con lluvia.
Solo se puede ocupar de día, aunque con el uso de una cesta aislante se puede prolongar el efecto de la cocción varias horas.
FACTORES CULTURALES Además de los aspectos técnicos del diseño de la cocina solar, que destacan en primer lugar, también juegan un papel principal en transferir a la cocina solar una tecnología que funcione con éxito, factores que incluyen la cultura, una tecnología adecuada, así como aspectos estéticos.
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Adquirir los materiales Diseño de cocina -Recolección
de -Métodos
necesarios
de -Pasos a seguir
para
construcción
la solar del
materiales construcción
instrumento
Realizar requeridas
las
pruebas Diseño de cocina -Realizar pruebas del -Pruebas para
la solar
equipo
aprobación del equipo y obtención de resultados.
. CAPITULO III
-investigación
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solar, con el fin de establecer establecer su efectividad efectividad y factibilidad mediante la obtención obtención de datos directamente de fuentes primarias las cuales se utilizaran como marco de referencia las comunidad del lote 16 de la Urbanización El Soler. Así mismo, (Canales, 2008) refiere que el diseño de investigación es tipificado como descriptivo, de campo, estos estudios están dirigidos a determinar cómo es o como están las situaciones de las variables que deberán estudiarse en una población, la presencia o ausencia de algo, la frecuencia con que ocurre un fenómeno, donde y cuando se está presentando pr esentando determinado fenómeno.
Población Según, (Canales, 2008) el universo es el conjunto de individuos y objetos de lo que se desea conocer algo en una investigación. Al respecto, la población en estudio
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para llevar a cabo ese estudio. Esto se realiza en vista de que no siempre es posible estudiar el universo en su totalidad, para ello se extrae una parte o subconjunto de la población. Es importante destacar que la selección de una muestra es un medio para conocer las características de una población.
Instrumentos de recolección de datos Al respecto, en esta investigación es necesario contar con los instrumentos de recolección de datos que respondan a los criterios de validez, confiabilidad y Discriminación, como mínimos requisitos para lograr un informe científicamente valido, por medio de apuntar a un conocimiento necesario de verificar, objetiva,
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Validez del instrumento de recolección de datos El instrumento fue sometido a consideración de juicio de expertos quienes establecieron la concordancia y pertinencia de los ítems por los indicadores y los objetivos de la investigación. Por otra parte, (Canales, 2001) refiere que la validez es otra característica importante que deben poseer los instrumentos de medición, entendidas como el grado en que un instrumento logra medir lo que que se pretende medir. En esta investigación, el cuestionario será validado por el juicio de un experto en energías alternativas, quien deberá aportar referencias entre la relación y pertinencia de los indicadores en los ítems, así como las ambigüedades de las preguntas con respecto al contexto de las variables e identificar si existe o no congruencia entre los objetivos y los ítems
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8
ITEM 9
Piensa usted que puede evidenciarse un ahorro sustancial en la adquisición de los materiales para la construcción de la cocina solar.
INDICADOR: PASOS A SEGUIR La construcción de la cocina solar posee pasos complicados a seguir.
SI
NO
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TABLA Nº 2 ALTERNATIVA
SI NO TOTAL
GRAFICA Nº 2 F. ABSOLUTA
F.RELATIV A
15 13 28
52% 48% 100%
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ITEM Nº 4 ¿Cree usted que con la cocina solar podemos enseñar nuevas formas de aprovechar la energía solar?
TABLA Nº 4 ALTERNATIVA
F. ABSOLUTA
GRAFICA Nº 4 F.RELATIVA
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ITEM Nº 6 ¿Cree que se puede encontrar en el mercado los materiales de construcción de la cocina solar?
TABLA Nº 6 ALTERNATIVA
F. ABSOLUTA
GRAFICA Nº 6 F.RELATIVA
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TABLA Nº 8 ALTERNATIVA
GRAFICA Nº 8
F.RELATIVA
SI
F. ABSOLUTA 15
NO
13
48%
TOTAL
28
100%
52%
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ANÁLISIS DE LOS
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