Author:

Keywords:

heat-transfer coefficient, turbulent flows, surface, Science & Technology, Technology, Life Sciences & Biomedicine, Engineering, Chemical, Food Science & Technology, Engineering, HEAT-TRANSFER COEFFICIENT, TURBULENT FLOWS, SURFACE, 0904 Chemical Engineering, 0908 Food Sciences, Food Science, 3006 Food sciences, 4004 Chemical engineering

Abstract:

This paper discusses the validation of a Computational Fluid Dynamics (CFD) model to calculate the heat transfer in an industrial electrical forced-convection oven. The CFD model consists of the continuity, momentum and energy equation with the standard k-epsilon approach to model the flow turbulence. Density effects are accounted for through a weakly compressible Formulation. Time-dependent boundary conditions and source terms are derived From a simplified lumped model, which results in a good qualitative agreement of the calculated oven temperatures and the measured temperature distribution. The average oven temperature difference between measurements and predictions is 4.6 degrees C for a set point of 200 degrees C. The heating uniformity of PVC bricks in different configurations was calculated with the CFD model, but the wail functions in the k-epsilon model limit the accuracy to a qualitative agreement. A correlation was established between the calculated flow field variables and measured surface heat transfer coefficients. (C) 2000 Elsevier Science Ltd. All rights reserved.