Induction Heating Finite-Volume Simulations for Cooking Applications
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Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-67241-5_34
Reference8 articles.
1. Berry, A.F.: Improvements in or relating to Apparatus for the Electrical Production of Heat for Cooking and other purposes, 1906. UK Patent, GB190612333
2. Acero, J., Carretero, C., Alonso, R., Burdio, J.M.: Quantitative evaluation of induction efficiency in domestic induction heating applications. IEEE Trans. Magn. 49(4), 1382–1389 (2013). https://doi.org/10.1109/TMAG.2012.2227495
3. Christ, A., Guldimann, R., Bhlmann, B., Zefferer, M., Bakker, J.F., van Rhoon, G.C., Kuster, N.: Exposure of the human body to professional and domestic induction cooktops compared to the basic restrictions. Bioelectromagnetics 33(8), 695–705 (2012). https://doi.org/10.1002/bem.21739
4. Beckstein, P., Galindo, V., Vukčević, V.: Efficient solution of 3D electromagnetic eddy-current problems within the finite volume framework of OpenFOAM. J. Comput. Phys. 344, 623–646 (2017). ISSN 10902716. 10.1016/j.jcp.2017.05.005
5. Liu, H., Wang, X., Si, L., Gong, J.: Numerical simulation of 3D electromagnetic–thermal phenomena in an induction heated slab. J. Iron Steel Res. Int. 27(4), 420–432 (2020). ISSN 22103988. https://doi.org/10.1007/s42243-020-00362-8
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