Development of Efficient Designs of Cooking Systems. I. Experimental

In the conventional cooking practice, where a pot or a pan is directly placed on a flame, the thermal energy efficiency is in the range of 10–25%. It was thought desirable to increase this efficiency up to 60% or more. The cooking systems can be of various sizes. In the developing world (85% of the...

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Veröffentlicht in:	Industrial & engineering chemistry research 2012-02, Vol.51 (4), p.1878-1896
Hauptverfasser:	Joshi, Jyeshtharaj B, Pandit, Aniruddha B, Patel, Shirish B, Singhal, Rekha S, Bhide, Govind. K, Mariwala, Kishore V, Devidayal, Bhagwat A, Danao, Sanjay P, Gudekar, Ajitkumar S, Shinde, Yogesh H
Format:	Artikel
Sprache:	eng
Schlagworte:	Applied sciences Chemical engineering Communities Conferences Cooking Design engineering Exact sciences and technology General Research Heating Pots Temples Thermal efficiency
Online-Zugang:	Volltext
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