Heat and mass transfer dynamic modelling of an indirect biscuit baking tunnel-oven. Part I : modelling principles
作者： I. Savoye , G. Trystram , A. Duquenoy , P. Brunet , F. Marchin
DOI: 10.1016/0260-8774(92)90033-3
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摘要: Abstract A heat and mass transfer model built to describe a natural gas indirect fired baking tunnel-oven is presented. study of the state art biscuit modelling ovens suggests choice structure dynamic model. The includes from combustion biscuits. In chamber, conduction (for band conveyor), convection radiation fluxes are considered. Mass coupled with described. velocity air inside oven, as well drying biscuit, modelled. Physical parameters taken into account correlations or identified laws.
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