Bibliographic citations
Sarmiento, E., Sifuentes, J. (2020). Análisis experimental y simulación numérica de un horno a gas natural para rostizado de carnes con dispositivos de cambio de dirección de flujo para la mejora de la eficiencia térmica [Tesis, Universidad Nacional de Ingeniería]. http://hdl.handle.net/20.500.14076/21455
Sarmiento, E., Sifuentes, J. Análisis experimental y simulación numérica de un horno a gas natural para rostizado de carnes con dispositivos de cambio de dirección de flujo para la mejora de la eficiencia térmica [Tesis]. PE: Universidad Nacional de Ingeniería; 2020. http://hdl.handle.net/20.500.14076/21455
@mastersthesis{sunedu/3926588,
title = "Análisis experimental y simulación numérica de un horno a gas natural para rostizado de carnes con dispositivos de cambio de dirección de flujo para la mejora de la eficiencia térmica",
author = "Sifuentes Sancho, Jorge Favio",
publisher = "Universidad Nacional de Ingeniería",
year = "2020"
}
Conventionally, the manufacture of commercial ovens for cooking and browning food is merely explored, evidenced in its component designs such as: the burner, the box-shaped oven structure, and the structure where the food is located. Particularly in Peru, the ovens for grilled chickens are designs without any engineering study, but are manufactured from replicas of other designs, this causes low efficiencies in the ovens. The present work performs the evaluation of thermal efficiency by incorporating flow deflectors in commercial ovens, which is carried out through numerical and experimental analysis. The numerical analysis is developed by means of a CFD (Computational Fluid Dynamics) in Ansys-Fluent, evaluating the oven with/without the flow deflectors installed inside it. Also, in the numerical simulation, a K-epsilon type turbulent flow behavior and an unstructured cell type mesh are considered. In the case of the experimental analysis, the oven experiments were carried out with/without the flow deflectors, obtaining punctually temperature values at the inlet, the inside and the outlet of the hot gases generated by the oven burner. These analyzes are correlated through the temperature values and velocities of the hot gases when considering the flow deflector. In the end, approximately a 10% reduction in the outlet temperature of the gases is obtained, a 10% improvement in thermal efficiency, among other improvements, resulting in a total increase of 37% in thermal efficiency.
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