Modeling Heat Transfers in a Typical Roasting Oven of Burkina Faso

David Namoano *

Université Joseph KI-ZERBO/Laboratoire d’Energies Thermiques Renouvelables (LETRE), Ouagadougou, Burkina Faso.

Abdoulaye Compaoré

Département Energie, Institut de Recherche en Sciences Appliquées et Technologies (IRSAT/CNRST), Ouagadougou, Burkina Faso.

Ousmane Ouédraogo

Département Energie, Institut de Recherche en Sciences Appliquées et Technologies (IRSAT/CNRST), Ouagadougou, Burkina Faso.

Gaël Lassina Sawadogo

Université Joseph KI-ZERBO/Laboratoire d’Energies Thermiques Renouvelables (LETRE), Ouagadougou, Burkina Faso.

Drissa Ouedraogo

Université Joseph KI-ZERBO/Laboratoire d’Energies Thermiques Renouvelables (LETRE), Ouagadougou, Burkina Faso.

Serge Wendsida Igo

Département Energie, Institut de Recherche en Sciences Appliquées et Technologies (IRSAT/CNRST), Ouagadougou, Burkina Faso.

*Author to whom correspondence should be addressed.


Abstract

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.

Keywords: Roasting oven, nodal modeling, heat transfer, oven cavity temperature, energy losses


How to Cite

Namoano, D., Compaoré, A., Ouédraogo, O., Sawadogo, G. L., Ouedraogo, D., & Igo, S. W. (2021). Modeling Heat Transfers in a Typical Roasting Oven of Burkina Faso. Physical Science International Journal, 25(11), 21–33. https://doi.org/10.9734/psij/2021/v25i1130290

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