Vakum bölmeli ev tipi buzdolaplarının nümerik ve deneysel incelenmesi

One of the effective methods in the literature for increasing food storage time is to decrease the pressure in the section. When the vacuum chamber is implemented in household refrigerators, the forced convection cannot be used for chilling food. Therefore, the system's thermal design needs to be reconsidered to chill the food in the right condition. This study includes the design, numerical, and experimental studies of the vacuum compartment system designed for household refrigerators. In this study's system design section, the design parameters, operating principle, and selection methods of the components used for the vacuum compartment are explained. Numerical calculation methods are used to decide on the determined design parameters and the aerodynamic structure of the system. Computational fluid dynamics principles are used as the numerical calculation method. Eight different design points, including various models and different boundary conditions, were calculated. Due considering these calculations, the ideal system design was decided. For the concept validation, the prototype was tested by observing the thermal behaviour of the system. The results of the experiments are compared with the numerical study results. The numerical calculation method used for the parameter selections decided for system design has been verified. The main targeted effect of the vacuum system in household refrigerators is the effect on food storage times. With the experimental studies carried out in this study, it has been observed that the system concept significantly increases the food storage times.