Open AccessModeling Heat Transfers in a Typical Roasting Oven of Burkina Faso
Author(s) -
David Namoano,
Abdoulaye Compaoré,
Ousmane Ouédraogo,
Gaël Lassina Sawadogo,
D Ouédraogo,
Serge Wendsida Igo
Publication year - 2021
Publication title -
physical science international journal
Language(s) - English
Resource type - Journals
ISSN - 2348-0130
DOI - 10.9734/psij/2021/v25i1130290
Subject(s) - mechanics , roasting , heat transfer , materials science , wind speed , volumetric flow rate , drop (telecommunication) , flow (mathematics) , work (physics) , thermodynamics , environmental science , meteorology , metallurgy , mechanical engineering , physics , engineering
This work concerns a numerical study of heat transfers in a typical roasting oven in Burkina Faso. The numerical methodology is based on the nodal method and the heat transfer equations have been established by performing a heat balance on each node. The equations obtained were then discretized using an implicit finite difference scheme and solved by the Gauss algorithm. The numerical results validated by the experiment show that the heat transfers within the oven are mainly influenced by the gas flow, the ambient temperature, the flame extinction time and the wind speed. Increasing gas flow rate and increasing ambient temperature increase the oven cavity temperature. The increase in wind speed causes a significant drop in the oven cavity temperature after the first 15 minutes of operation. Beyond a wind speed of 3m/s, we observe a convergence of the oven cavity temperatures towards a limit value. Regardless of the time the flame is extinguished, the gas flow rate, the ambient temperature and the wind speed, the oven cavity temperature drops rapidly towards the ambient temperature.