Journal of the Korean Society of Visualization (한국가시화정보학회지)

The Korean Society of Visualization (한국가시화정보학회)
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Investigation on the effect of airfryer bottom-shape on upward convection velocity

에어프라이어 바닥면 형상이 상승대류 속도에 미치는 영향의 고찰

  • Lim, Sehwan (Seoul National University of Science and Technology) ;
  • Jang, Yoonho (Seoul National University of Science and Technology) ;
  • Choi, Hyounggwon (Seoul National University of Science and Technology) ;
  • Han, Sangjo (Seoul National University of Science and Technology, Department of Mechanical and Automotive Engineering)
  • Received : 2020.08.03
  • Accepted : 2020.08.26
  • Published : 2020.08.31
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Abstract

Airfryer is used to heat a food up by convecting hot air upward around the food. In this study, we investigated the effect of the bottom-shape of the food container in airfryer on the upward convection velocity of hot air to find an optimal bottom-shape by computational fluid dynamics. Numerical experiments were performed by solving the incompressible Navier-Stokes equations with turbulence model. We found that the maximum upward velocity with concave flow-passage on the bottom was bigger than that with the flat bottom and that the maximum upward convection velocity was achieved when the number of concave flow-passage with fan-shape is around six. The pressure drop by the internal flow was found to increase as the number of the concave flow-passage on the bottom increased probably due to increase of the surface area of the bottom. Therefore, it can be said that the optimal number of the concave flow-passage is around six for the flow rate considered in this study.

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References

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