Transient model of a Professional Oven
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Publisher
Elsevier BV
Reference13 articles.
1. N. Chhanwala et al., “Computational fluid dynamics (CFD) modeling of an electrical heating oven for bread-baking process,” Journal of Food Engineering, p. 452–460, 2010.
2. M. Hiteshkumar et al., “A methodology to model flow-thermals inside a domestic gas oven,” App. Thermal Eng., pp. 103 - 111, 2011.
3. C.O. Dìaz-Ovalle et al., “An approach to reduce the pre-heating time in a convection oven via CFD simulation,” Food and Bioproducts Processing, pp. 98 - 106, 2017.
4. J.P. Ploteau, et al., “Numerical and experimental characterization of a batch bread baking oven,” Applied Thermal Engineering, pp. 289 - 295, 2012.
5. U. Kenneth, et al., “Air temperature transfer function of a convection oven,” Food Control, pp. 39 - 43, 1997.
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