Development of efficient designs of cooking systems. II. Computational fluid dynamics and optimization
Sections 2-6 of Part I were devoted to the analysis of heat transfer characteristics of cookers. In all the experiments, only water was employed as a working medium. Now, we extend such an analysis to the actual cooking process in order to arrive at an improved cooking device. The major strategies f...
| Main Authors: | , , , , , , , , , , , |
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| Format: | Journal Article |
| Published: |
2012
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| Online Access: | http://hdl.handle.net/20.500.11937/29555 |