COMPARATIVE STUDY OF NANOFLUID AND CONVENTIONAL FLUID HEAT TRANSFER CHARACTERISTICS USING CFD SIMULATION FOR SOLAR THERMAL INJERA BAKING

Abstract

In this paper, CFD analysis for solar thermal injera baking method is carried out by using ANSYS fluent package. Two types of fluids are used nanofluid (cu/shellthermia oil B) and shell Thermia oil Heat transfer fluid is heated by using a solar parabolic trough collector and circulate through space below the baking pan in the kitchen. Part of the fluid was stored below the pan to control temperature fluctuation on the surface of the pan and keep the system at steady condition during baking. The main parameter used for comparison of the performances of the fluid used is heat up time. Heat up time is the time required to raise the temperature of the surface of the pan from the room (19) to the optimum baking temperature (180-220).The main objective of this paper is to reduce heat- up time and attain maximum temperature on the surface of the pan. Nanofluid used was Cu/shell Thermia oil B with a volume concentration of 4% of the nanoparticle. Thermo-physical property for the nanofluid was calculated using theoretical models obtained from the literature. Simulations show that heat up time for the baking pan was enhanced by 43.6% using nanofluid and maximum temperature on the surface of the pan was registered 195