• Journal of the Korean Society of Visualization
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• v.18 no.2
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• pp.35-38
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• 2020

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.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.33 no.6
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• pp.427-434
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• 2009

A new surface shape of an internal cooling passage which largely reduces the pressure drop and enhances the surface heat transfer is proposed in the present study. The surface shape of the cooling passage is consisted of the concave dimple and the riblet inside the dimple which is protruded along the stream-wise direction. Direct Numerical Simulation (DNS) for the fully developed turbulent flow and thermal fields in the cooling passage is conducted. The numerical simulations for five different surface shapes are conducted at the Reynolds number of 2800 based on the mean bulk velocity and channel height and Prandtl number of 0.71. The driving pressure gradient is adjusted to keep a constant mass flow rate in the x direction. The thermoaerodynamic performance for five different cases used in the present study was assessed in terms of the drag, Nusselt number, Fanning friction factor, volume and area goodness factor in the cooling passage. The value of maximum ratio of drag reduction is -22.86 %, and the value of maximum ratio of Nusselt number augmentation is 7.05% when the riblet angle is $60^{\circ}$. The remarkable point is that the ratio of Nusselt number augmentation has the positive value for the surface shapes which have over $45^{\circ}$ of the riblet angle. The maximum volume and area goodness factors are obtained when the riblet angle is $60^{\circ}$.

• Proceedings of the KSME Conference
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• 2008.11b
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• pp.2465-2470
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• 2008

A new surface shape of an internal cooling passage which largely reduces the pressure drop and enhances the surface heat transfer is proposed in the present study. The surface shape of the cooling passage is consisted of the concave dimple and the riblet inside the dimple which is protruded along the stream-wise direction. Direct Numerical Simulation (DNS) for the fully developed turbulent flow and thermal fields in the cooling passage is conducted. The Numerical simulations for the 5 different surface shapes are conducted at the Reynolds number of 2800 based on the mean bulk velocity and channel height and Prandtl number of 0.71. The driving pressure gradient is adjusted to keep a constant mass flow rate in the x direction. The thermo-aerodynamic performance for the 5 different cases used in the present study was assessed in terms of the drag, Nusselt number, Fanning friction factor, Volume and Area goodness factor in the cooling passage. The value of maximum ratio of drag reduction is -22.86 [%], and the value of maximum ratio of Nusselt number augmentation is 7.05 [%] when the riblet angle is $60^{\circ}$ (Case5). The remarkable point is that the ratio of Nusselt number augmentation has the positive value for the surface shapes which have over $45^{\circ}$ of the riblet angle. The maximum Volume and Area goodness factor are obtained when the riblet angle is $60^{\circ}$ (Case5).