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김희경(H.K. Kim),김태영(T.Y. Kim),서응렬(E.R. Seo),권명근(M.K. Kwon),Qasim Sarwar Khan,권오채(O.C. Kwon) 대한기계학회 2015 대한기계학회 춘추학술대회 Vol.2015 No.11
Effects of the port configurations on the performance of gas cooktop burners are experimentally studied. For various types and port configurations of burners, turn-down ratios, efficiencies and NO<SUB>x</SUB> emissions are evaluated and flames are visualized using OH<SUP>*</SUP> chemiluminescence. Results show that efficiencies are generally enhanced with increasing port exit angle and decreasing interval.
정준규(J. K Jung),이정학(J. H. Lee),이창욱(C. W. Lee),서응렬(E. Y. Seo),박용종(Y. J. Park),권명근(M. K. Kwon) 한국전산유체공학회 2012 한국전산유체공학회 학술대회논문집 Vol.2012 No.11
Recently, convection heat transfer has been implemented to commercial ovens to enhance heat and mass transfer. In addition to that, conduction and radiation are also closely bound to cooking performance of an oven. Nonetheless, many unknowns regarding cooking performance are yet present due to the lack of clear understanding on heat transfer mechanisms during oven cooking. In this study, particle image velocimetry(PIV) was employed to investigate the flow field, of an oven, in which convection plays a dominant role in heat and mass transfer. Various aspects of flow (stream wise an d cross - stream wise) were studied and compared to CFD results for further analysis, which will lay a groundwork on optimal design of a commercial oven.