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...
| Main Authors: | , , , , , , , , , |
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| Format: | Journal Article |
| Published: |
2012
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| Online Access: | http://hdl.handle.net/20.500.11937/34211 |