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.
| Translated title of the contribution | Investigation on the effect of airfryer bottom-shape on upward convection velocity |
|---|---|
| Original language | Korean |
| Pages (from-to) | 35-38 |
| Number of pages | 4 |
| Journal | 한국가시화정보학회지 |
| Volume | 18 |
| Issue number | 2 |
| DOIs | |
| State | Published - Aug 2020 |