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

页码：86 / +

页数：6

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