Parametric height influence analysis on thermal radiation and convection applied to real ovens

• Autor(a) principal: Verdério Júnior, Sílvio Aparecido
• Data de Publicação: 2021
• Outros Autores: Scalon, Vicente Luiz [UNESP], Oliveira, Santiago del Rio [UNESP], Avallone, Elson, Mioralli, Paulo César, Gonçalves, Daniel da Motta
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://dx.doi.org/10.1177/09544089211037517; http://hdl.handle.net/11449/229387
• topic: convection; Food oven; numerical simulation; OpenFOAM®; thermal radiation

Due to their greater flexibility in heating and high productivity, continuous tunnel-type ovens have become the best option for industrial processes. The geometric optimization of ovens to better take advantage of the heat transfer mechanisms by convection and thermal radiation is increasingly researched; with the search for designs that combine lower fuel consumption, greater efficiency and competitiveness, and lower costs. In this sense, this work studied the influence of height on heat exchanges by radiation and convection and other flow parameters to define the best geometric height for the real oven under study. From the dimensions and real operating conditions of continuous tunnel-type ovens were built five numerical models of parametric variation, which were simulated with the free and open-source software OpenFOAM®. The turbulent forced convection regime was characterized in all models. The use of greater heights in the ovens increased and intensified the recirculation regions, reduced the rates of heat transfer by thermal radiation, and reduced the losses of heat by convection. The order of magnitude of heat exchanges by radiation proved to be much higher than heat exchanges by convection, confirming the results of the main references in the technical-scientific literature. It was concluded that the use of ovens with a lower height provides significant increases in the thermal radiation heat transfer rates.