Sökning: "oven"

Visar resultat 1 - 5 av 63 avhandlingar innehållade ordet oven.

  1. 1. Efficient and environment-friendly combustion of biomass in bakery oven furnaces

    Författare :Fabiao Manhica; Chalmers tekniska högskola; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; NATURVETENSKAP; NATURAL SCIENCES; flow pattern; temperature profile; airflow; bread quality; Wood-fired bakery oven WFBO ;

    Sammanfattning : AbstractCombustion of biomass in small-scale furnaces is widely used in many countries and in different applications. Often, the technology used is fixed grate combustion in small batch furnaces. LÄS MER

  3. 2. Efficiency of a wood-fired bakery oven - Improvement by Theoretical and Practical

    Författare :Fabiao Manhica; Chalmers tekniska högskola; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; flow pattern; temperature profile; airflow; CFD; Wood-fired bakery oven WFBO ; bread quality;

    Sammanfattning : Combustion of biomass in small-scale furnaces is widely used in many countries and in different applications. The technology used is often “fixed grate” combustion in small batch furnaces. LÄS MER

  4. 3. Analysis of Industrial Microwave Ovens

    Författare :Magnus Sundberg; Chalmers tekniska högskola; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; source model; heat transfer; moment method; finite difference time domain; TM applicator; GMT; edge diffraction; thermal simulation; MMP; FDTD; generalized multipole technique; cost function; MM; optimization; magnetron; simulated annealing; multiple multipole program; microwave heating; edge overheating; TE applicator; tunnel-oven; applicator;

    Sammanfattning : This thesis deals with the analysis and design of microwave ovens used in the food industry. Such analysis is desirable in order to optimize the performance of the ovens and to reduce the time and expenses of developing new or improved ovens. LÄS MER

  5. 4. Applications of Microwave Heating of Foods

    Författare :Birgitta Raaholt; RISE; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; NATURVETENSKAP; NATURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; modelling of microwave heating; microwave-assisted HTST processing; product quality.; heat transfer; microwave heating; microwave oven; heating uniformity; microwave cavity; tubular microwave in-flow processing;

    Sammanfattning : AbstractMicrowave heating of foods offers rapid and flexible heating both for consumer and industrial applications, with several advantages, such as reduced processing time (due to volumetric heating and reduced coming-up times (heating time required to reach the desired target temperature), selective heating, increased process flexibility and efficient heating (volumetric heating of the food does not require heating of a surrounding medium or package). However, successful installations requireknowledge in process design. LÄS MER

  7. 5. Finite difference time domain analysis of heating of foods in household microwave ovens : improving the heating uniformity of microwave heated foods

    Författare :Birgitta Wäppling-Raaholt; Chalmers tekniska högskola; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; microwave heating; finite difference time domain; heating uniformity; heat transfer; FDTD; modelling; microwave oven;

    Sammanfattning : .... LÄS MER