Network representation model development for radiation analysis in baking oven

In food engineering, thermal heating of dough based food products consists of simultaneous heat transfer which are conduction, convection and radiation. During baking process, hot air flows over the baking material either by natural convection or forced by a fan, the radiation heat transfer from the...

وصف كامل

التفاصيل البيبلوغرافية
الحاوية / القاعدة:ISBEIA 2012 - IEEE Symposium on Business, Engineering and Industrial Applications
المؤلف الرئيسي: Ibrahim U.K.; Salleh R.M.
التنسيق: Conference paper
اللغة:English
منشور في: 2012
الوصول للمادة أونلاين:https://www.scopus.com/inward/record.uri?eid=2-s2.0-84874390886&doi=10.1109%2fISBEIA.2012.6423002&partnerID=40&md5=775b11ceb189057a3982e536745bcdb5

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