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...
| 发表在: | ISBEIA 2012 - IEEE Symposium on Business, Engineering and Industrial Applications |
|---|---|
| 主要作者: | |
| 格式: | Conference paper |
| 语言: | English |
| 出版: |
2012
|
| 在线阅读: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-84874390886&doi=10.1109%2fISBEIA.2012.6423002&partnerID=40&md5=775b11ceb189057a3982e536745bcdb5 |