Effect of Convection Mode on Radiation Heat Transfer Distribution in Domestic Baking Oven

Abstract

The aim of this study is to analyze on the effect of radiation heat transfer inside an oven under natural and forced convection modes using network representative method. This analysis is important to understand the fundamental principle of heat transfer occur in an oven. Most previous work focused on conduction and convection process in an oven instead of radiation which leads to this research. The experiment was conducted using the baking oven with temperature ranges from 180° C, 200° C and 220° C. The oven was pre-heated 10 minutes prior taking the temperature reading for duration of maximum 20 minutes. The data collected were recorded in the data logger. Based on these data, analysis on the radiation exchanges that occurred inside the oven chamber were performed by the network representative method. The radiation rates of all surface involved were successfully determined. With the calculated radiation rate, analysis on the effects of radiation under natural convection and forced convection modes were performed. Based on the temperature profiles and radiation rate patterns, it was proven that the forced convection mode has more radiation effect compared to natural convection mode. chamber. The radiation analysis of heat transfer starting from the oven heating element to the surrounding chamber was analyzed in details by using the network representative method. This method based on the electrical network that shows the surface radiation exchange inside the oven chamber. Based from the radiation analysis under natural convection and forced convection process, this could help to improve a better implementation of heat transfer studies in designing an oven.