THEORETICAL CALCULATIONS AND PRACTICAL MEASUREMENT PARAMETERS CONVECTIVE HEAT TRANSFER IN A BAKERY OVENS

被引：0
|
作者：
Kovalev, Aleksandr [1 ]
Dolomakin, Yuri [2 ]
Fodorov, Viktor [3 ]
Logvinskuy, Ruslan [1 ]
机构：
[1] Natl Univ Food Technol, Dept Machines & Apparatus Food & Pharmaceut Ind, Kiev, Ukraine
[2] Natl Univ Food Technol, Dept Machinery & Apparatus Food & Pharmaceut Ind, Kiev, Ukraine
[3] Kamyanets Podilsky Coll Food Ind, Kamianets Podilskyi, Ukraine
来源：
UKRAINIAN FOOD JOURNAL | 2012年 / 1卷 / 01期
关键词：
thermo exchange; convection baking ovens;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The idealized accounts and practical gaugings of arguments of thermoexchange in building bag convective baking furnaces are directed. The nature of a velocity distribution of air on height of the baking camera is determined. The datas on kinetics of a course of processes are received during batch. The received data enable to conduct modernizing constructions of the given bunch of furnaces.
引用
收藏
页码：86 / +
页数：6
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