Computational fluid dynamics modelling and validation of the temperature distribution in a forced convection oven

Citation
P. Verboven et al., Computational fluid dynamics modelling and validation of the temperature distribution in a forced convection oven, J FOOD ENG, 43(2), 2000, pp. 61-73
Citations number
16
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD ENGINEERING
ISSN journal
02608774 → ACNP
Volume
43
Issue
2
Year of publication
2000
Pages
61 - 73
Database
ISI
SICI code
0260-8774(200002)43:2<61:CFDMAV>2.0.ZU;2-6
Abstract
This paper discusses the validation of a Computational Fluid Dynamics (CFD) model to calculate the heat transfer in an industrial electrical forced-co nvection oven. The CFD model consists of the continuity, momentum and energ y equation with the standard k-epsilon approach to model the flow turbulenc e. Density effects are accounted for through a weakly compressible Formulat ion. 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 predictio ns is 4.6 degrees C for a set point of 200 degrees C. The heating uniformit y of PVC bricks in different configurations was calculated with the CFD mod el, but the wail functions in the k-epsilon model limit the accuracy to a q ualitative agreement. A correlation was established between the calculated flow field variables and measured surface heat transfer coefficients. (C) 2 000 Elsevier Science Ltd. All rights reserved.