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...
| الحاوية / القاعدة: | ISBEIA 2012 - IEEE Symposium on Business, Engineering and Industrial Applications |
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| المؤلف الرئيسي: | |
| التنسيق: | Conference paper |
| اللغة: | English |
| منشور في: |
2012
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| 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 |