2008
DOI: 10.1016/j.jfoodeng.2007.08.023
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Experimental study of air flow by natural convection in a closed cavity: Application in a domestic refrigerator

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Cited by 37 publications
(12 citation statements)
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“…It can also explained by the large thickness of the boundary layer at the bottom corner near the warm wall. The instability of airflow at the bottom was also observed in the case of empty cavity (Laguerre et al, 2008) …”
Section: Resultsmentioning
confidence: 78%
See 1 more Smart Citation
“…It can also explained by the large thickness of the boundary layer at the bottom corner near the warm wall. The instability of airflow at the bottom was also observed in the case of empty cavity (Laguerre et al, 2008) …”
Section: Resultsmentioning
confidence: 78%
“…The influence of water evaporation at the bottom of a cavity, similar to a refrigerator, on the temperature, velocity and humidity fields was studied. This work is a continuity of our previous studies in which heat transfer and airflow in cavity were analysed without water evaporation Laguerre et al, 2005Laguerre et al, , 2007Laguerre et al, , 2008.…”
Section: Introductionmentioning
confidence: 90%
“…4 shows the condensation and evaporation positions in the model refrigerator. These trends can be schematically explained by the natural convection airflow in a refrigerator (Laguerre et al, 2008). Near the cold wall, air flows downward, its temperature decreases and condensation occurs.…”
Section: 1mentioning
confidence: 99%
“…In 2010, the authors 4 applied these works to a loaded refrigerator. In another work, Laguerre et al 5 were interested in studying thermal transfers, in a closed refrigeration cavity, between the evaporator wall and the side walls by developing a computational°uid dynamics (CFD) model, for which, the same mentioned assumptions in the investigation of Gupta et al, 2 were made. The authors noticed that the temperature at the evaporator wall level had more e®ect on the internal temperature than its surface.…”
Section: Introductionmentioning
confidence: 99%