Simulation of Heat Transfer in a Charcoal Soybean Roaster Using Computational Fluid Dynamics: A Recent Approach

A deeper comprehension of heat transfer in the charcoal soybean roaster is necessary given Uganda's rising energy costs and the demand for high-quality roasted soybean. In this study, computational fluid dynamics was used to model heat transfer in the charcoal soybean roaster (CFD). When soybeans are roasted at the wrong temperatures, vital nutritional components from the seed are lost, along with significant energy losses, which raises the cost of production. In this investigation, the heat transfer process in a charcoal soybean roaster was simulated using CFD. Simulations were carried out using Solid Edge® ST9, a synchronous Technology software developed by Siemens Product Lifecycle Management (PLM). The temperature of the roasting drum was observed to be higher at the lower end of the drum compared to the top. The temperature at the bottom of the drum ranges between 420ºC and 590ºC. Temperature is highest at the center of the drum and reduces towards the extreme ends of the drum. The results indicate that the distance between the drum and the stove affects the temperature of the drum. The average drum temperature is observed to increase with a reduction in distance of separation between the drum and charcoal stove. CFD was successfully used to simulate the heat transfer phenomenon in the charcoal soybean roaster. It is necessary to modify the charcoal roasting machine by including a mechanism for adjusting the distance between the roasting drum and the charcoal stove because the temperature of the drum significantly depends on the distance between the drum and the charcoal stove. This will make it possible to regulate the drum temperatures in a way that prevents the soybeans from being overcooked and from burning, thereby minimising nutrient loss. The adjusting mechanism will also guarantee that the charcoal soybean roaster is used effectively.