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...

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書目詳細資料
發表在:ISBEIA 2012 - IEEE Symposium on Business, Engineering and Industrial Applications
主要作者: Ibrahim U.K.; Salleh R.M.
格式: Conference paper
語言:English
出版: 2012
在線閱讀: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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