Investigation of Convection-Radiation Combined Heat Transfer Mechanisms at Steady Regime Under Different Operational and Physical Condition Scenarios for Oven
Journal of Thermal Science and Engineering Applications, cilt.18, sa.10, 2026 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 18 Sayı: 10
- Basım Tarihi: 2026
- Doi Numarası: 10.1115/1.4071797
- Dergi Adı: Journal of Thermal Science and Engineering Applications
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Compendex, INSPEC
- Anahtar Kelimeler: food oven, heat and mass transfer, natural and mixed convection, natural convection, radiative heat transfer, temperature homogeneity, thermal radiation, turbulence
- Bursa Uludağ Üniversitesi Adresli: Evet
Özet
This study numerically investigates the effect of heater geometry, distance between the heater and the tray, and heater power on temperature uniformity of the tray surface inside a food oven with natural convection and thermal radiation. To determine the effects of specified factors, a simulation study was conducted using the computational fluid dynamics (CFD) method in a three-dimensional, steady-state regime with three levels and a full factorial analysis. Prior to this, a validation and verification study was conducted based on an experimental study from the literature on natural convection and radiation effects in a closed volume. As a result, the S2S radiation model, renormalization group (RNG) k–ε turbulence, and the enhanced wall treatment approach were found to be successful approaches. Results show that the temperature uniformity of the tray surface is predominantly determined by changes in heater geometry and distance between the heater and the tray. Changes in these two factors affect natural convection heat flow on the surface, controlling the presence of hot and cold regions on the surface. In addition, it was observed that heating power had no effect on temperature distribution on the tray surface within the specified range, but only changed average temperature values. The uniformity index and area ratio approach proposed in this study were used to determine temperature uniformity on the tray surface. Both methods yielded similar results. These findings provide a clear physical explanation of how radiation and natural convection jointly determine thermal uniformity and establish a quantitative basis for improving heater configurations.