Numerical and experimental investigation of the effect of motor rotation speed and direction on the velocity and temperature distribution inside the cavity in domestic oven with fan
Öz
Today, as consumers become more environmentally conscious, the demand for energy-efficient household appliances is increasing. Therefore, with the development of innovative designs and production technologies, the production of environmentally friendly home appliances is on the agenda. Within the scope of this study, in-cavity circulation flow rate, velocity and temperature distribution at different rotation speeds and directions of the fan-motor group in domestic oven with fan were investigated numerically and experimentally. In this study, the motor rotation speed in the cavity was examined from 600 rpm to 2400 rpm. At the same time, velocity data were taken experimentally with a hot wire probe from local points on three planes determined in the cavity. In parallel with the study, different turbulence models were examined using Ansys Fluent program in the numerical solution phase. Among the turbulence models examined, the k-w SST model was found to be the most stable and accurate model.
As a result of the study, experimental and numerical results were found to be compatible with each other. It was observed that as the rotational speed of the fan-motor group increased, the average velocity and standard deviation values on the planes in the cavity also increased. For homogeneous cooking, it was determined that the standard deviation value on the planes was the minimum and the average temperature on the planes was the closest to the targeted temperature with a motor rotation speed of ~2272 rpm and clockwise motor rotation direction. When the outputs of the numerical thermal studies were compared with the experimental data, the highest deviation of 3% was found.
Anahtar Kelimeler
Domestic cooking appliances velocity distribution temperature distribution rotation speed CFD
Kaynakça
- 1. Piaia J. C. Z., Claumann C. A., Quadri M. B. ve Bolzan A., Air Flow CFD Modeling in an Industrial Convection Oven, Springer International Publishing AG, part of Springer Nature, 2018.
- 2. Verboven P., Scheerlinck N., Baerdemaeker J. ve Nicola B., Computational fluid dynamics modeling and validation of the temperature distribution in a forced convection oven, Journal of Food Engineering, 43, 2000.
- 3. Kişin B., Burhan M., Dede O., İleri K., Çelik C. ve Özalp A., Fırın içi momentum ve ısı transferi mekanizmalarının nümerik incelenmesi, Simülasyon ve Simülasyon Tabanlı Ürün Geliştirme Sempozyumu, 2019.
- 4. Smolka J., Nowak A. J. ve Rybarz D., Improved 3-D temperature uniformity in a laboratory drying oven based on experimentally validated CFD computations, Journal of Food Engineering, 97 (3), 373-383, 2010.
- 5. Smolka J., Bulinski Z. ve Nowak A. J., The experimental validation of a CFD model for a heating oven with natural air circulation, Applied Thermal Engineering, 54, 387-398, 2013.
- 6. Mirade P.S., Daudin J.D., Ducept F., Trystram G. ve Clement J., Characterization and CFD modelling of air temperature and velocity profiles in an industrial biscuit baking tunnel oven, Food Research International, 37, 1031-1039, 2004.
- 7. Therdthai N., Zhou W. ve Adamczak T., Three-dimensional CFD modelling and simulation of the temperature profiles and airflow patterns during a continuous industrial baking process, Journal of Food Engineering, 65, 599-608, 2004.
- 8. Khatir Z., Paton J., Thompson H., Kapur N., Toropov V., Lawes M. ve Kirk D., Computational fluid dynamics (CFD) investigation of air flow and temperature distribution in a small scale bread-baking oven, Applied Energy, 89, 89-96, 2012.
- 9. Boulet M., Marcos B., Dostie M. ve Moresoli C., CFD modeling of heat transfer and flow field in a bakery pilot oven, Journal of Food Engineering, 97, 393-402, 2010.
- 10. Stigter J. D., Scheerlinck N., Nicolai B. ve Van Impe J. F., Optimal heating strategies for a convection oven, Journal of Food Engineering, 48 (4), 335-344, 2001.
- 11. Mistry H., Ganapathi-subbu, Dey S., Bishnoi P. ve CastilloJ. L., Modeling of transient natural convection heat transfer in electric ovens, Applied Thermal Engineering, 26 (17-18), 2448-2456, 2006.
- 12. Al-Nasser M., Fayssal I. ve Moukalled F., Numerical simulation of bread baking in a convection oven, Applied Thermal Engineering, 116252, 2020.
- 13. Shaughnessy B. ve Newborough M., Energy Performance of a Low-Emissivity Electrically Heated Oven, Applied Thermal Engineering, 20, 813-830, 1999.
- 14. Yalçınkaya O. ve Durmaz U., Numerical analysis of jet impingement cooling with elongated nozzleholes on a curved surface roughened with V‑shaped ribs, Journal of Thermal Analysis and Calorimetry, 149, 3453–3470, 2024.
- 15. Valbracht, R. A., Laboratory methods of testing induced flow fans for rating, the development of AMCA standard 260-07, In AMCA International Engineering Conference, 1-9, 2008.
- 16. Newnes Mühendislik ve Fizik Bilimleri Cep Kitabı, 370-381, 1993.
- 17. Robert J. M., Describing the uncertainties in experimental results, Experimental Thermal and Fluid Science, 1, 3-17, 1988.
- 18. Introduction to ANSYS Meshing, Lecture-7: Mesh quality & Advanced topics, 2021.
- 19. Hoang M.L., Verboven P., De Baerdemaker J. ve Nicolai B.M., Analysis of the air flow in a cold store by means of computational fluid dynamics, International Journal of Refrigeration, 23 (2), 127-140, 2000.
- 20. Mirade P.S. ve Daudin J.D., Numerical simulation and validation of the air velocity field in a meat chiller, International Journal of Applied Science and Computations, 5 (1), 11-24, 1998.
- 21. Sheehy P., Navarro D., Silvers R., Keyes V., Dixon D. ve Picard D., The Black Belt Memory Jogger, Goal/QPC, 2020.
Fanlı pişirici cihazlarda motor dönüş devri ve yönünün kavite içi hız ve sıcaklık dağılımına etkisinin sayısal ve deneysel incelenmesi
Öz
Günümüzde tüketicilerin çevre bilinci arttıkça, enerji tasarruflu ev aletlerine olan talep de artmaktadır. Dolayısıyla yenilikçi tasarımlar ve üretim teknolojilerinin gelişmesi ile birlikte çevre dostu ev aletlerinin üretimi gündemde olmaktadır. Çalışma kapsamında fanlı pişirici cihazlarda fan-motor grubunun farklı dönüş devirlerinde ve yönlerinde kavite içi sirkülasyon debisi, hız dağılımı ve sıcaklık dağılımı sayısal ve deneysel olarak incelenmiştir. Çalışmada kavite içinde 600 rpm’ den 2400 rpm’ e kadar motor dönüş devri taraması yapılmıştır. Kavite içerisinde belirlenen üç düzlem üzerindeki lokal noktalardan hız verileri deneysel olarak sıcak tel probu ile alınmıştır. Çalışmaya paralel olarak sayısal çözüm aşamasında Ansys Fluent programı kullanılarak farklı türbülans modelleri incelenmiş ve en kararlı, en doğru sonucu veren model olarak k-w SST modeli uygun bulunmuştur.
Çalışma sonucunda deneysel ve sayısal sonuçların birbirlerine uyumlu olduğu görülmüştür. Fan-motor grubunun dönüş devri arttıkça düzlemler üzerindeki kavite içi ortalama hız ve standart sapma değerlerinin de arttığı görülmüştür. Homojen pişirme için düzlemler üzerindeki standart sapma değerleri minimum ve düzlemler üzerindeki ortalama sıcaklığın hedeflenen sıcaklığa en yakın olduğu koşulun ~2272 rpm motor dönüş devri ve saat yönü motor dönüş yönü olduğu belirlenmiştir. Yapılan sayısal ısıl analizlerin çıktıları deneysel veriler ile karşılaştırıldığında en yüksek %3’ lük bir sapma olduğu tespit edilmiştir.
Anahtar Kelimeler
Ev tipi pişirici cihaz hız dağılımı sıcaklık dağılımı dönüş devri HAD
Destekleyen Kurum
Arçelik A.Ş. Pişirici Cihazlar İşletmesi Ar&Ge
Teşekkür
Yazarlar, Arçelik Pişirici Cihazlar İşletmesi Araştırma ve Geliştirme Birimine vermiş olduğu destekler için teşekkür eder.
Kaynakça
- 1. Piaia J. C. Z., Claumann C. A., Quadri M. B. ve Bolzan A., Air Flow CFD Modeling in an Industrial Convection Oven, Springer International Publishing AG, part of Springer Nature, 2018.
- 2. Verboven P., Scheerlinck N., Baerdemaeker J. ve Nicola B., Computational fluid dynamics modeling and validation of the temperature distribution in a forced convection oven, Journal of Food Engineering, 43, 2000.
- 3. Kişin B., Burhan M., Dede O., İleri K., Çelik C. ve Özalp A., Fırın içi momentum ve ısı transferi mekanizmalarının nümerik incelenmesi, Simülasyon ve Simülasyon Tabanlı Ürün Geliştirme Sempozyumu, 2019.
- 4. Smolka J., Nowak A. J. ve Rybarz D., Improved 3-D temperature uniformity in a laboratory drying oven based on experimentally validated CFD computations, Journal of Food Engineering, 97 (3), 373-383, 2010.
- 5. Smolka J., Bulinski Z. ve Nowak A. J., The experimental validation of a CFD model for a heating oven with natural air circulation, Applied Thermal Engineering, 54, 387-398, 2013.
- 6. Mirade P.S., Daudin J.D., Ducept F., Trystram G. ve Clement J., Characterization and CFD modelling of air temperature and velocity profiles in an industrial biscuit baking tunnel oven, Food Research International, 37, 1031-1039, 2004.
- 7. Therdthai N., Zhou W. ve Adamczak T., Three-dimensional CFD modelling and simulation of the temperature profiles and airflow patterns during a continuous industrial baking process, Journal of Food Engineering, 65, 599-608, 2004.
- 8. Khatir Z., Paton J., Thompson H., Kapur N., Toropov V., Lawes M. ve Kirk D., Computational fluid dynamics (CFD) investigation of air flow and temperature distribution in a small scale bread-baking oven, Applied Energy, 89, 89-96, 2012.
- 9. Boulet M., Marcos B., Dostie M. ve Moresoli C., CFD modeling of heat transfer and flow field in a bakery pilot oven, Journal of Food Engineering, 97, 393-402, 2010.
- 10. Stigter J. D., Scheerlinck N., Nicolai B. ve Van Impe J. F., Optimal heating strategies for a convection oven, Journal of Food Engineering, 48 (4), 335-344, 2001.
- 11. Mistry H., Ganapathi-subbu, Dey S., Bishnoi P. ve CastilloJ. L., Modeling of transient natural convection heat transfer in electric ovens, Applied Thermal Engineering, 26 (17-18), 2448-2456, 2006.
- 12. Al-Nasser M., Fayssal I. ve Moukalled F., Numerical simulation of bread baking in a convection oven, Applied Thermal Engineering, 116252, 2020.
- 13. Shaughnessy B. ve Newborough M., Energy Performance of a Low-Emissivity Electrically Heated Oven, Applied Thermal Engineering, 20, 813-830, 1999.
- 14. Yalçınkaya O. ve Durmaz U., Numerical analysis of jet impingement cooling with elongated nozzleholes on a curved surface roughened with V‑shaped ribs, Journal of Thermal Analysis and Calorimetry, 149, 3453–3470, 2024.
- 15. Valbracht, R. A., Laboratory methods of testing induced flow fans for rating, the development of AMCA standard 260-07, In AMCA International Engineering Conference, 1-9, 2008.
- 16. Newnes Mühendislik ve Fizik Bilimleri Cep Kitabı, 370-381, 1993.
- 17. Robert J. M., Describing the uncertainties in experimental results, Experimental Thermal and Fluid Science, 1, 3-17, 1988.
- 18. Introduction to ANSYS Meshing, Lecture-7: Mesh quality & Advanced topics, 2021.
- 19. Hoang M.L., Verboven P., De Baerdemaker J. ve Nicolai B.M., Analysis of the air flow in a cold store by means of computational fluid dynamics, International Journal of Refrigeration, 23 (2), 127-140, 2000.
- 20. Mirade P.S. ve Daudin J.D., Numerical simulation and validation of the air velocity field in a meat chiller, International Journal of Applied Science and Computations, 5 (1), 11-24, 1998.
- 21. Sheehy P., Navarro D., Silvers R., Keyes V., Dixon D. ve Picard D., The Black Belt Memory Jogger, Goal/QPC, 2020.
Ayrıntılar
| Birincil Dil | Türkçe |
|---|---|
| Konular | Makine Mühendisliği (Diğer) |
| Bölüm | Makaleler |
| Yazarlar | |
| Erken Görünüm Tarihi | 4 Haziran 2025 |
| Yayımlanma Tarihi | |
| Gönderilme Tarihi | 23 Mart 2024 |
| Kabul Tarihi | 1 Şubat 2025 |
| Yayımlandığı Sayı | Yıl 2025 Cilt: 40 Sayı: 3 |