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Design of a hybrid emissivity domestic electric oven

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An Erratum to this article was published on 24 June 2017

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Abstract

In this study, the radiative properties of the surfaces of an electric oven were investigated. Using experimental data related to an oven-like enclosure, a novel combination of surface properties was developed. Three different surface emissivity combinations were analysed experimentally: low-emissivity, high emissivity (black-coated), and hybrid emissivity. The term “hybrid emissivity design” here corresponds to an enclosure with some high emissive and some low-emissive surfaces. The experiments were carried out according to the EN 50304 standard. When a brick (load) was placed in the enclosure, the view factors between its surfaces were calculated with the Monte Carlo method. These and the measured surface temperatures were then used to calculate the radiative heat fluxes on the surfaces of the load. The three different models were compared with respect to energy consumption and baking time. The hybrid model performed best, with the highest radiative heat transfer between the surfaces of the enclosure and the load and minimum heat loss from the cavity. Thus, it was the most efficient model with the lowest energy consumption and the shortest baking time. The recent European Union regulation regarding the energy labelling of domestic ovens was used.

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Change history

  • 24 June 2017

    An erratum to this article has been published.

Abbreviations

CENELEC:

European Committee for Electrotechnical Standardization

EC:

energy consumption required to heat a standardised load in a cavity

EEI:

energy efficiency index

EIA:

U.S. Energy Information Administration

EU:

European Union

PID:

proportional–integral–derivative

RTD:

resistive temperature device

SEC:

standard energy consumption (electricity) required to heat a standardised load in a cavity

US:

United States

N:

total number of packets

S:

number of absorbed packets

R:

random number

N:

packet index

A:

area (m2)

T:

absolute temperature (K)

q:

net radiative transfer from surface (W)

J:

radiosity (W/m2)

E:

emissive power (W/m2)

F:

view factor

V:

volume (L)

Ra:

Rayleigh number

Nu:

Nusselt number

g:

gravitational acceleration (m/s2)

L:

characteristic length (m)

h:

heat transfer coefficient (W/m2 K)

k:

thermal conductivity (W/m K)

ε:

emissivity

σ:

Stefan-Boltzmann constant (W/m2 K4)

Φ:

circumferential angle (°)

Θ:

cone angle (°)

β:

expansion coefficient (1/K)

α:

thermal diffusivity (m2/s)

ν:

kinematic viscosity (m2/s)

s:

surface

f:

film

∞:

free stream

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Acknowledgements

The authors would like to thank The Scientific and Technological Research Council of Turkey (TUBITAK) (grant no:111 M048) and ARCELIK A.S R&D Department for their financial support. The authors are also grateful to the reviewers for their valuable feedbacks.

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Authors and Affiliations

  1. Faculty of Mechanical Engineering, Istanbul Technical University, Inonu Cad., No:65, Beyoglu, 34437, Istanbul, Turkey

    Ozgur Isik & Seyhan Uygur Onbasioglu

  2. Faculty of Engineering, Türkisch-Deutsche Universität, Sahinkaya Cad., No:86, Beykoz, 34820, Istanbul, Turkey

    Ozgur Isik

Authors
  1. Ozgur Isik
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  2. Seyhan Uygur Onbasioglu
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Correspondence to Ozgur Isik.

Additional information

The original version of this article was revised: The names of the authors were incorrectly presented. It should be Ozgur Isik and Seyhan Uygur Onbasioglu.

An erratum to this article is available at https://doi.org/10.1007/s00231-017-2085-5.

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Isik, O., Onbasioglu, S.U. Design of a hybrid emissivity domestic electric oven. Heat Mass Transfer 53, 3189–3198 (2017). https://doi.org/10.1007/s00231-017-2071-y

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