Design of a hybrid emissivity domestic electric oven

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dc.authoridUygur Onbasioglu, Seyhan/0000-0002-8386-2647
dc.contributor.authorIsik, Ozgur
dc.contributor.authorOnbasioglu, Seyhan Uygur
dc.date.accessioned2025-02-20T08:42:24Z
dc.date.available2025-02-20T08:42:24Z
dc.date.issued2017
dc.departmentTürk-Alman Üniversitesien_US
dc.description.abstractIn 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.
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK) [111 M048]; ARCELIK A.S RD Department
dc.description.sponsorshipThe 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.
dc.identifier.doi10.1007/s00231-017-2071-y
dc.identifier.endpage3198en_US
dc.identifier.issn0947-7411
dc.identifier.issn1432-1181
dc.identifier.issue10en_US
dc.identifier.scopus2-s2.0-85019724174
dc.identifier.scopusqualityQ2
dc.identifier.startpage3189en_US
dc.identifier.urihttps://doi.org/10.1007/s00231-017-2071-y
dc.identifier.urihttps://hdl.handle.net/20.500.12846/1664
dc.identifier.volume53en_US
dc.identifier.wosWOS:000410438200016
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofHeat and Mass Transfer
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250220
dc.subjectRadiative heat transfer in enclosureen_US
dc.subjectSurface to surface radiationen_US
dc.subjectMonte Carlo methoden_US
dc.subjectEnergy efficiency of domestic ovensen_US
dc.subjectLow-emissivity ovenen_US
dc.titleDesign of a hybrid emissivity domestic electric oven
dc.typeArticle

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