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...

Бүрэн тодорхойлолт

Номзүйн дэлгэрэнгүй

Үндсэн зохиолчид:	S. W. Igo, N. Kokou, A. Compaoré, P. Kalifa, G. L. Sawadogo, D. Namoano
Формат:	Artigo
Хэл сонгох:	Inglês
Хэвлэсэн:	Babol Noshirvani University of Technology 2020-09-01
Цуврал:	Iranica Journal of Energy and Environment
Нөхцлүүд:	energy balance energy losses fired-wood oven thermal efficiency wood energy
Онлайн хандалт:	https://www.ijee.net/article_114921_a764358976bd21fce149384d54913edd.pdf
Шошгууд:	Шошго нэмэх Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!