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

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Autor(es): dc.contributorCiência e Tecnologia de São Paulo (IFSP)-
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.creatorVerdério Júnior, Sílvio Aparecido-
Autor(es): dc.creatorScalon, Vicente Luiz-
Autor(es): dc.creatorOliveira, Santiago del Rio-
Autor(es): dc.creatorAvallone, Elson-
Autor(es): dc.creatorMioralli, Paulo César-
Autor(es): dc.creatorGonçalves, Daniel da Motta-
Data de aceite: dc.date.accessioned2025-08-21T17:29:37Z-
Data de disponibilização: dc.date.available2025-08-21T17:29:37Z-
Data de envio: dc.date.issued2022-04-29-
Data de envio: dc.date.issued2022-04-29-
Data de envio: dc.date.issued2020-12-31-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1177/09544089211037517-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/229387-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/229387-
Descrição: dc.descriptionDue 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.-
Descrição: dc.descriptionDepartment of Industry Instituto Federal de Educação Ciência e Tecnologia de São Paulo (IFSP)-
Descrição: dc.descriptionMechanical Engineering Department Universidade Estadual Paulista Júlio de Mesquita Filho Faculdade de Engenharia de Bauru (FEB/UNESP)-
Descrição: dc.descriptionMechanical Engineering Department Universidade Estadual Paulista Júlio de Mesquita Filho Faculdade de Engenharia de Bauru (FEB/UNESP)-
Idioma: dc.languageen-
Relação: dc.relationProceedings of the Institution of Mechanical Engineers, Part E: Journal of Process Mechanical Engineering-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectconvection-
Palavras-chave: dc.subjectFood oven-
Palavras-chave: dc.subjectnumerical simulation-
Palavras-chave: dc.subjectOpenFOAM®-
Palavras-chave: dc.subjectthermal radiation-
Título: dc.titleParametric height influence analysis on thermal radiation and convection applied to real ovens-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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