Experimental Analysis of the Thermal Performance of a Metal Fired-wood Oven
This work is devoted to the evaluation of the performance of a typical fired-wood oven commonly used in the rotisserie sector in Burkina Faso. The methodology used is based on the energy balance of the oven. For this purpose, 20 liters of water were heated up to 90 °C. The difference in water temper...
Salvato in:
| Autori principali: | , , , , , |
|---|---|
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Babol Noshirvani University of Technology
2020-09-01
|
| Serie: | Iranica Journal of Energy and Environment |
| Soggetti: | |
| Accesso online: | https://www.ijee.net/article_114921_a764358976bd21fce149384d54913edd.pdf |
| Tags: |
Nessun Tag, puoi essere il primo ad aggiungerne!!
|