The Effect of Perforated Plate Geometry on Thermofluid Characteristics of Briquette Drying Oven: A 3D Computational Fluid Dynamics (CFD) Study

Q2 Mathematics CFD Letters Pub Date : 2024-07-05 DOI:10.37934/cfdl.16.11.111132
Samsudin Anis, Krisna Tri Romadhoni, Deni Fajar Fitriyana, Aldias Bahatmaka, Hendrix Noviyanto Firmansyah, Natalino Fonseca Da Silva Guterres
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Abstract

The process of drying briquettes in an oven is very costly due to the amount of fuel, labor, and drying time required. Furthermore, inadequate air circulation also results in an uneven and ineffective drying process for briquettes. The performance of the briquette drying oven can be improved by changing the geometry of the perforated plate in the oven to optimize the air distribution. This research process was conducted through Computational Fluid Dynamics (CFD) simulations using Ansys Fluid Flow (Fluent) software by testing three different perforated plate geometries in the oven to determine their effect on the air distribution that occurred in the oven. The research findings indicate that the temperature, velocity, pressure, and airflow pattern of the air are all considerably impacted by the incorporation of perforated plates into the first, second, and third geometries of the oven. When compared to the original geometry, the average air temperature in ovens using the first, second, and third geometries increased by 6.86%, 7.38%, and 9.15%, respectively. Average air velocity increased by 226.04%, 235.77%, and 431.60% in ovens with the first, second, and third geometries. However, the air pressure in ovens with the first, second, and third geometries decreased by 11.05%, 8.62%, and 10.66%. The use of perforated plates on the right, back, and left sides in an oven with the third geometry is the best geometry produced in this research. This happens because this oven produces the most even airflow pattern in the oven compared to other geometries. In addition, the oven with the third geometry has the highest average temperature and average air velocity, with a lower average air pressure compared to the other geometries. Consequently, drying is more effective and takes less time.
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穿孔板几何形状对煤坯烘干炉热流体特性的影响:三维计算流体动力学 (CFD) 研究
由于需要大量的燃料、劳动力和干燥时间,在烘箱中干燥煤球的过程成本非常高。此外,空气流通不足也会导致煤球烘干过程不均匀且效果不佳。通过改变烘箱中穿孔板的几何形状来优化空气分布,可以改善煤球烘箱的性能。这项研究是通过使用 Ansys Fluid Flow(Fluent)软件进行计算流体动力学(CFD)模拟,测试烘箱中三种不同的穿孔板几何形状,以确定它们对烘箱中空气分布的影响。研究结果表明,在烤箱的第一、第二和第三种几何形状中加入穿孔板后,空气的温度、速度、压力和气流模式都会受到很大影响。与原始几何形状相比,使用第一、第二和第三种几何形状的烤箱的平均空气温度分别提高了 6.86%、7.38% 和 9.15%。使用第一、第二和第三种几何形状的烤箱的平均风速分别提高了 226.04%、235.77% 和 431.60%。然而,采用第一、第二和第三种几何形状的烤箱的气压分别降低了 11.05%、8.62% 和 10.66%。在采用第三种几何形状的烤箱中,右侧、后侧和左侧都使用了穿孔板,这是本研究中产生的最佳几何形状。这是因为与其他几何形状的烤箱相比,这种烤箱能产生最均匀的气流模式。此外,与其他几何形状的烤箱相比,第三种几何形状的烤箱具有最高的平均温度和平均风速,而平均风压较低。因此,烘干效果更好,耗时更短。
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来源期刊
CFD Letters
CFD Letters Chemical Engineering-Fluid Flow and Transfer Processes
CiteScore
3.40
自引率
0.00%
发文量
76
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