Relevant bibliographies by topics / Oven

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Oven'

Author: Grafiati
Published: 4 June 2021
Last updated: 31 May 2022

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Journal articles on the topic "Oven"

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Subandi, Subandi. "Modifikasi Oven Biasa Menjadi Oven Vakuml." Jurnal Ilmiah Teknik Pertanian - TekTan 12, no. 2 (December 22, 2020): 95–106. http://dx.doi.org/10.25181/tektan.v12i2.1908.

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The limited quantity and types of facilities for practicum, independent business projects and research, both lecturer and student research, is a problem that often arises and requires solutions to overcome it, one way to overcome the problem of limitations in types of practicum facilities is to modify existing equipment so that it can be done. used for other functions in accordance with the demands of the development of student and lecturer research studies. Modification of an ordinary oven into a vacuum oven is a set of drying ovens that are coupled with a suction pump and equipped with a vacuum gauge to measure the level of vacuum. A vacuum oven is a drying device with a low temperature, with the working principle in a vacuum that the boiling point of moisture is lower than the boiling point in atmospheric conditions so as to speed up the drying time and reduce the amount of damaged nutrients in the dried material due to drying. This drying method is suitable for materials that have high temperature sensitivity or are volatile due to their short drying time, one of which is food ingredients. At high temperature drying, the vitamin content in food is easily degraded and damaged. The modified vacuum oven can be used to dry materials from the types of leaves, fruit and tubers that were thinned using a temperature of 60°C, a vacuum level of -0.5 atm for 2 hours.
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Hartulistiyoso, Edy. "Driying of Aloe Vera Using Microwave Oven." Jurnal Keteknikan Pertanian 25, no. 2 (October 1, 2011): 141–46. http://dx.doi.org/10.19028/jtep.25.2.141-146.

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Amadou, Elhadji. "Solar Oven." IOSR Journal Of Environmental Science, Toxicology And Food Technology 7, no. 4 (2013): 10–13. http://dx.doi.org/10.9790/2402-0741013.

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Robertson, Robin. "The Oven Man." Grand Street, no. 71 (2003): 223. http://dx.doi.org/10.2307/25008668.

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Huo, Lin Tao, Yong Li Wang, Xiu Wei Xie, Xian Hui Zhang, and Guo Peng Li. "Oven Model Making." Advanced Materials Research 889-890 (February 2014): 1725–29. http://dx.doi.org/10.4028/www.scientific.net/amr.889-890.1725.

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In order to promote combination on work and study, according to teaching requirements on "coke production technology", the teachers with teaching team at coal and chemical led the students with first class on teaching reforming on coal and chemical to carry on designing and making with coke oven model. Model making was a proven design method and integrated design process with profound meaning [. Model making practices was devoted into the teaching process, greatly stimulated the students enthusiasm, cultivated the career ability, social skills and methodical competence on students.Teaching effect is obvious [ .
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Możejko, Edward, Eigil Steffensen, and Märta-Lisa Magnusson. "Oprör fra oven." World Literature Today 64, no. 1 (1990): 145. http://dx.doi.org/10.2307/40145973.

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Young, Jay A. "Hazardous oven cleaners." Chemical Health and Safety 6, no. 6 (November 1999): 4. http://dx.doi.org/10.1016/s1074-9098(99)00045-3.

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MIYAZAKI, Kenzo. "Heat-pipe oven." Journal of the Spectroscopical Society of Japan 35, no. 3 (1986): 238–39. http://dx.doi.org/10.5111/bunkou.35.238.

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Sugiyama, Kuniko. "Baking in Oven." Journal for the Integrated Study of Dietary Habits 13, no. 4 (2003): 251–55. http://dx.doi.org/10.2740/jisdh.13.251.

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Eusuf, M., and A. M. Hasan R. Khan. "Downdraft tandur oven." Energy for Sustainable Development 1, no. 2 (July 1994): 35–38. http://dx.doi.org/10.1016/s0973-0826(08)60030-7.

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Dissertations / Theses on the topic "Oven"

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Therdthai, Nantawan, University of Western Sydney, of Science Technology and Environment College, and of Science Food and Horticulture School. "Modelling and optimisation of an industrial bread baking oven." THESIS_CSTE_SFH_Therdthai_N.xml, 2003. http://handle.uws.edu.au:8081/1959.7/545.

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In bread-making, the baking process is one of the key steps to produce the final product quality attributes including texture, color and flavor, as a result of several thermal reactions such as non-enzymatic browning reaction, starch gelatinisation and protein denaturation. These thermal reactions are dominated by heat and mass transfer mechanisms inside an oven chamber as well as inside the dough pieces. In this study, an industrial baking process was divided into 4 zones. Experiments were conducted, and mathematical models were developed to account for the heat and mass contribution as well as their consequent impacts on the product qualities. Monitoring systems were developed and installed inside an industrial oven to evaluate oven performance, including temperature profile and airflow pattern. Many other tests and experiments were conducted and results given in some detail. To deal with the complexity of a continuous baking process, a three dimensional transient-state CFD model with moving grids was established to account for the effect of oven load on heat transfer in the oven chamber. The dynamic response of the travelling tin temperature profiles could be predicted in accordance with a change in the oven load. The modelled tin temperature profiles showed a good agreement with the measured tin temperature profiles from the actual industrial baking process. Finally, the three-dimensional CFD model could provide guidance in manipulating the oven condition to achieve the optimum temperature profile in the industrial travelling-tray baking oven.
Doctor of Philosophy (PhD)
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Khare, Mukesh K. "Dispersion of coke oven emissions." Thesis, University of Newcastle Upon Tyne, 1989. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.328143.

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Breen, Mark Allan. "Theoretcial [i.e., theoretical] modeling approach for a common residential electrically heated oven and proposed oven design modification." MSSTATE, 2004. http://sun.library.msstate.edu/ETD-db/theses/available/etd-11092004-092207/.

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Current research has developed a fully predictive model of an electrically heated common residential oven. This system was modeled using a fully explicit approach and, where applicable, considered natural convective correlations, various radiation networks, and conduction relations. Two oven configurations were modeled, a conventional (unmodified) residential oven and a modified design. By comparing the theoretical results obtained through modeling with experimental results, verification of the modeling assumptions and results has been achieved. This research has produced an analytical design tool for predictive modeling of time dependant surface temperatures, maximum expected temperatures, and the baking performance of various oven designs. Thus this software package can be used to predict the overall feasibility of an oven design prior to fabrication.
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Neff, John Michael. "Organic emissions during oven drying of wood." Thesis, This resource online, 1991. http://scholar.lib.vt.edu/theses/available/etd-10242009-020200/.

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Schultz, Bradley Jason. "The mechatronic bakery." University of Southern Queensland, Faculty of Engineering and Surveying, 2003. http://eprints.usq.edu.au/archive/00001508/.

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Large-scale bread bakeries generally exist as ‘Islands of Control’ - a long line of processes interrelated, but not interconnected in terms of their control systems. To successfully implement a control system that encompasses the entire bakery, much information must be gathered and processed in such a form that process and control engineers can deduce control algorithms. This project involved the instrumentation of an entire bakery with a view to providing production reports that merge the processes. New methods of tracking products through the entire process were investigated and tested. Methods were also proposed and tested to log temperature/humidities of various bakery processes and align with products passing through to produce a loaf/time/temperature profile.
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Keck, Mary. ""The girl in the oven" and other stories /." Available to subscribers only, 2008. http://proquest.umi.com/pqdweb?did=1559852531&sid=17&Fmt=2&clientId=1509&RQT=309&VName=PQD.

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SONG, XIAOQI. "The Concept Validation of A Communicative Oven Door." Thesis, Tekniska Högskolan, Högskolan i Jönköping, JTH, Produktutveckling, 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-41425.

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This report describes the process of designing an oven door which provides a new way of interaction between the users and the oven. And this is the final project of the Industrial Design Master at Jönköping University. The thesis was created and assigned by the Research & Development Centre at Chantereine, which belongs to one of the seven major research centres of SaintGobain group. The main research area of this R&D centre is related to the development of glass, and the implementation of the new glass technologies on an oven door is an important subject to the company. So the aim of this thesis is to provide a smart solution of the HMI on an oven door and to give full play to the potentials of the glass material, in order to maximum the value of the glass for the glass manufactures. The work began with researching and analysing of competitors and market trends, as well as conducting interviews and surveys to identify new user behaviours. Several rounds of ideation were conducted and a number of concepts were developed and presented to the company. Based on constant discussions and exchange of opinions with the company, one concept was later chosen and further developed with CAD files, renders, posters and a physical model in the end. The result is a wall oven with a door which can be rotated and inserted at the bottom when it is open. The oven door is consisted of one piece of glass which will be used as the main information display. With the help of a motion detector, crucial information during cooking process will be presented on the glass and it will provide the users a brand-new way of interacting with the oven. When the door is inserted inside, there will be two additional LED displays along with buttons to provide extra feedback. The physical model which was presented during the thesis was made in 1:1 scale.
Denna rapport handlar om designprocessen av en ugnslucka som introducerar ett nytt sätt att interagera mellan användaren och ugn. Detta är det slutliga projektet av masterexamen i Industridesign på Jönköpings Högskola. Examensarbetet togs fram och erhölls av Forsknings och Utvecklingscentret Chantereine, vilket tillhör en av Saint-Gobains sju största forskningscenter. Forsknings och Utvecklingscentrets främsta forskningsområde är relaterat till utvecklingen av glas och förverkligandet av den nya glasteknologin i ugnslyckan är ett viktigt område för företaget. Därav är målet för denna tes att ta fram en smart HMI lösning för hur ugnsluckan kan samverka till sin fulla potential med den nya teknologin, och på så sätt maximera värdet av glaset för glastillverkarna. Arbetet började med att undersöka och analysera konkurenterna samt marknadstrender. Fortlöpte sedan med intervjuer och enkätundersökningar för att identifiera nya använderbeteenden bland konsumenter. Efter att ett par omgångar brainstorms samt tankebearbetningar genomförts togs ett flertal koncept fram och presenterades till företaget. Baserat på ytbyten av tankar och diskussioner från möten med företaget valdes sedan ett av dessa koncept ut för vidareutveckling. CAD filer, rendering, affischer och till slut framtagning av en fysiskt model produkt togs fram. Resultatet blev en väggugn med en lucka som kan roteras och tryckas inunder ugnens botten när ugnen står öppen. Ugnsluckan består av ett enda stycke glas som kan användas som en informationsdisplay. Med hjälp av en rörelsedetektor visas väsentlig information på skärmen under tillagningsprocessen vilket tillämpar ett helt nytt sätt att interagera med ugnar. Under tiden ugnsluckan är intryckt inunder ugnen kommer två knappar med LED lampor (lysdioder) förse användaren med extra hjälp. Den fysiska modellen som togs fram under examensarbetet gjordes i en skala på 1:1.
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D'Souza, Mark Francis. "Residential Microwave Oven Interference on Bluetooth Data Performance." Thesis, Virginia Tech, 2002. http://hdl.handle.net/10919/31935.

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This thesis investigates the interference potential of microwave ovens to Bluetooth data communication. Interference experiments are conducted in the CWTâ s Bluetooth lab, using CSRâ (Cambridge Silicone Radio) Bluetooth radios and a Tektronicsâ Protocol Analyzer to record packet transmissions between the master and slave units. A novel, â quasi-real timeâ spectral measurement concept is developed to take radio frequency measurements. A LabView program enables a spectrum analyzer to download oven spectral data onto a computer via the instrumentâ s serial port. From this data, three-dimensional plots of microwave radiated power levels versus ISM band frequencies over time periods are produced for different microwave ovens. These plots are compared with the results of interference experiments to explain Bluetooth packet errors. In addition to causing packet errors, emitted oven power levels at certain frequencies are sometimes strong enough to cause data packets to be lost (dropped) as they are transmitted over the air. This is a major problem since the Protocol Analyzer does not â seeâ these packets and cannot record the transmissions during an experiment. These lost packets can be accounted for if the frequency hopping scheme of the communicating Bluetooth devices is know prior to data transmission. Bluetoothâ s Frequency Hop Scheme is coded in Matlab for the purpose of predicting a data transmissionâ s hopping sequence. The lost packets on each Bluetooth channel are counted by subtracting the Analyzerâ s recorded number of data transmissions per channel from the total number of transmissions per channel predicted by Matlab. A method is devised to calibrate the Bluetooth receiver and the spectrum analyzer is used to measure the received power level of Bluetooth signals on a particular frequency (channel). The number of packet errors on a channel is determined from the channelâ s C/I (carrier-to-interference ratio). If a channelâ s C/I level falls below the calculated C/I threshold at any instant of time due to oven operation, the packet transmitted at that instant is likely in error. A Matlab program estimates the number of packet errors per channel by counting the number of times the C/I of a channel falls below itâ s threshold value. The predicted number of packet errors is compared with the measured packet errors from experiments to yield extremely good results. Various oven-interference experiments are conducted in a small building, a large office environment and outdoors. For each experiment, the number of occurrences of transmitted data is plotted for each Bluetooth channel. Composite Excel bar graphs, created from this data, are compared with the oven spectral plots to describe an ovenâ s effect on Bluetooth transmission. It is determined that different ovens cause packet errors on specifically different channels, in addition to channels 52-54 around the ovenâ s 2450 MHz center operating frequency. The interference experiments suggest that placing an oven a radius of 10 m away from Class I (devices in a piconet will not affect data transmission).
Master of Science
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Farias, Filho Benedito Batista 1985. "Mecanização das medidas em ring oven por espectroscopia de emissão óptica em plasma induzido por laser (LIBS) : determinação de cobre em cachaça e identificação de origem." [s.n.], 2014. http://repositorio.unicamp.br/jspui/handle/REPOSIP/249967.

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Orientador: Celio Pasquini
Tese (doutorado) - Universidade Estadual de Campinas, Instituto de Química
Made available in DSpace on 2018-08-26T13:37:44Z (GMT). No. of bitstreams: 1 FariasFilho_BeneditoBatista_D.pdf: 5266552 bytes, checksum: 237a6af16ec6a610644e50129eb718d9 (MD5) Previous issue date: 2014
Resumo: A determinação direta de amostras líquidas utilizando a técnica de Espectroscopia de Emissão Óptica em Plasma Induzido por Laser (LIBS) é muito difícil devido aos limites de detecção insuficientes obtido. Procedimentos de pré-concentração, como o ring oven, permitem que o analito seja determinado a partir de técnicas que utilizam a microanálise como o LIBS, depois da sua transferência para um substrato sólido (papel de filtro). Embora esta abordagem tenha sido praticamente descrita na literatura, o procedimento de medida foi feito manualmente. Assim, neste trabalho foi desenvolvido um sistema de medida mecanizado para analisar por LIBS o conteúdo do anel produzido pela técnica ring oven visando melhorar a precisão e reduzir o tempo de análise. O sistema é composto por um motor contínuo que gira uma plataforma a 10 rpm constituída por um disco de teflon® adaptado ao seu eixo central e que serve como suporte para amostra. A câmara de ICCD do sistema de detecção do LIBS foi programada para integrar o sinal produzido por 120 pulsos do laser que são disparados espaçados uniformemente sobre o contorno do anel durante 6 segundos. Para preparo dos anéis, 60 µL das soluções ou amostras de cachaça eram dispensadas sobre o papel de filtro com vazão de 25 µL min-1 e, em seguida, lavadas com 45 µL de HCl 0,05 mol L-1. Foi utilizado lítio (2 mg L-1; 670,80 nm) como padrão interno para construção das curvas analíticas na faixa de 0 a 8 mg L-1 de cobre (324,75 nm). O padrão interno foi efetivo para corrigir as falhas de amostragem ao longo do contorno do anel durante o processo de medida. As curvas analíticas construídas foram lineares (r > 0,990) na faixa de concentração estudada e o limite de detecção e de quantificação foram de 0,3 mg L-1 e 1,0 mg L-1, respectivamente. Os resultados da determinação de cobre em oito amostras de cachaça mostraram-se estatisticamente indistinguíveis, em nível de 95% de confiança, quando comparados com aqueles obtidos por meio do método oficial de adição de padrão e medidos por espectrometria de absorção atômica em chama (FAAS), com precisão média relativa de 9%. O procedimento de pré-concentração necessitou menos que seis minutos enquanto que as medidas do anel formado, usando o sistema mecanizado, necessitaram no total de dois minutos adicionais. Além disso, foi verificada a potencialidade da técnica ring oven/LIBS para classificação geográfica, por meio de modelos multivariados quimiométricos (LDA, PLS-DA e SIMCA) de cachaças da região de Salinas (MG). A capacidade preditiva das amostras foi melhor para o modelo quimiométrico baseado em Análise Discriminante Linear (LDA), conseguindo classificar corretamente 70% das amostras
Abstract: Direct determination of liquid samples using the technique of Laser-induced breakdown spectroscopy (LIBS) is very difficult due to the insufficient detections limits attained. Procedures of preconcentration, such the ring oven, allow the determination of analyte by microanalysis techniques, after transferring it to a solid substrate (filter paper). Although this approach has been previously described in the literature, the measurement procedure was performed manually. Thus, in this work a mechanized measurement system was developed to analyze by LIBS the contents of the ring produced through the ring oven technique in order to improve the precision and reduce the analysis time. The system consists of a continuous motor that spinning a platform at 10 rpm constituted by a teflon® disc coupled to its axis, serving as a support for the sample. The ICCD camera of the detection system of LIBS was programmed to integrate the signal generated by 120 laser pulses that is fired uniformly spaced on the ring contour during 6 seconds. To prepare the rings, 60 µL of standard solutions or samples of cachaça were dispensed on the filter paper at flow rate of 25 uL min-1 and afterwards washed with 45 µL of HCl 0.05 mol L-1 (42% v/v ethanol). Lithium (2 mg L-1, 670.80 nm) was used as internal standard for the construction of analytical curves in the range from 0 to 8 mg L-1 of copper (324.75 nm). The internal standard was effective to correct the sampling failures around the contour of the ring during the measurement process. Analytical calibration curves were linear (r> 0.99) in the concentration range studied and the limits of detection and quantification were of 0.3 mg L-1 and 1.0 mg L-1, respectively. The results of determination of copper in eight samples of cachaça showed be statistically indistinguishable, at 95% confidence level when compared with the official method of standard addition and measurement by flame atomic absorption spectroscopy (FAAS), with an average relative precision of 9%. The procedure carry out of preconcentration requires less than six minutes, while the measurements of the formed ring, using the mechanized system, requires an total two minutes to be performed. Moreover, it was verified the potentiality of ring oven/LIBS technique for geographic classification of cachaça of Salinas region (Minas Gerais State) using chemometric multivariate modeling (LDA, SIMCA and PLS-DA). The better predictive performace was attained by the chemometric model basead Linear Discriminant Analysis (LDA), achieving correctly classification of 70% of the samples
Doutorado
Quimica Analitica
Doutor em Ciências
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Wang, Tianyuan. "Developing indicators for the assessment and proper management of the different levels of exposure to polycyclic aromatic hydrocarbons (PAH)s generally associated with coke-oven workers." Thesis, Cape Peninsula University of Technology, 2011. http://hdl.handle.net/20.500.11838/799.

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Thesis (MTech(Environmental Health)--Cape Peninsula University of Technology, 2011
Coke ovens may occur in the aluminium, steel, graphite, electrical, and construction industries. In the work area coke-oven workers may be exposed to various chemical compounds. Polycyclic aromatic hydrocarbons (PAHs), as human carcinogen, are primary compounds in coke oven emissions (COEs) generated in the coking process. Coke oven workers are often exposed to PAHs and can lead to a variety of human diseases.The primary routes of potential human exposure to coke oven emissions are inhalation and dermal contact. Occupational exposure may occur during the production of coke from coal, or while using coke to extract metals from their ores to synthesize calcium carbide, or to manufacture graphite and electrodes. Workers at coking plants and coal tar production plants, as well as the residents surrounding these plants, have a high risk of possible exposure to coke oven emissions.It is known that coke production could be carcinogenic to humans (Group-1) by IARC. There has been sufficient epidemiological evidence suggesting an etiological link between carcinogenic polycyclic aromatic hydrocarbon (PAHs) exposure and lung cancer risk among coke-oven workers. Lung cancer among coke-oven workers has been classified as one of the eight prescribed occupational cancers in China, and its incidence rate was about 10 times that of the general population. Therefore, lung cancer of coke-oven workers is still a critical issue in the field of prevention and control of occupational cancers in China.This thesis explores the various exposure levels of workers to PAHs at a steel plant in China. The measurement will focus on the exposure difference of personal sampling among workers in selected job classifications given the job descriptions and the coking process. The Benxi Steel Industry in Liaoning province of China (BXSI) was selected as the research location. Liaoning province is in the North of China and the location of various heavy industries in China. The measurements will be done two separate coke ovens in Benxi Steel Industry. One new coke oven was built in the 90's last century (coke oven N) and the other older coke oven was built in the 1940's in last century (coke oven O). In this research, the total number of employees that were selected in the sample for both coke ovens are 64 samples included 54 coke oven exposure workers and 10 non-exposure administrative workers working at the plants.
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Books on the topic "Oven"

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Ragsdale, John G. Dutch ovens chronicled: Their use in the United States. Fayetteville: University of Arkansas Press, 1991.

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Thomas, Katona, ed. Convection oven cookery. San Leandro, Calif: Bristol Pub. Enterprises, 2001.

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Thomas, Katona, ed. Convection oven cookery. San Leandro, Calif: Bristol Pub. Enterprises, 1993.

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Dutch oven cooking. Atlanta, Ga: Longstreet, 1998.

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Fears, J. Wayne. The complete book of Dutch oven cooking. New York, NY: Skyhorse Pub., 2010.

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Randolph, Carla. Dutch oven desserts. Springville, UT: Cedar Fort, 2008.

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Randolph, Carla. Dutch oven breakfasts. Springville, UT: Cedar Fort, Inc., 2008.

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Bishul be-ṭosṭer-oven. Tel-Aviv: Nahar ṿe-ʻAm ʻoved, 1986.

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Rifbjerg, Klaus. Oven over alting: Og andre noveller. Frederiksberg: Fiskers, 2001.

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Koneski, Blaže. Crn oven. Skopje: Kultura, 1993.

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Book chapters on the topic "Oven"

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Gooch, Jan W. "Festooning Oven." In Encyclopedic Dictionary of Polymers, 300. New York, NY: Springer New York, 2011. http://dx.doi.org/10.1007/978-1-4419-6247-8_4853.

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Mokhtari, Mohand, and Michel Marie. "Oven control." In Engineering Applications of MATLAB® 5.3 and SIMULINK® 3, 347–80. London: Springer London, 2000. http://dx.doi.org/10.1007/978-1-4471-0741-5_9.

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Stear, Charles A. "Energy Sources, Types of Oven and Oven Design." In Handbook of Breadmaking Technology, 596–619. Boston, MA: Springer US, 1990. http://dx.doi.org/10.1007/978-1-4615-2375-8_17.

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Jain, Aakanchha, Richa Jain, and Sourabh Jain. "Hot Air Oven." In Basic Techniques in Biochemistry, Microbiology and Molecular Biology, 11–12. New York, NY: Springer US, 2020. http://dx.doi.org/10.1007/978-1-4939-9861-6_5.

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Fair, Richard B. "External Thermal Oven." In Inorganic Reactions and Methods, 112. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2007. http://dx.doi.org/10.1002/9780470145333.ch74.

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Gooch, Jan W. "Oven-Dry Weight." In Encyclopedic Dictionary of Polymers, 509. New York, NY: Springer New York, 2011. http://dx.doi.org/10.1007/978-1-4419-6247-8_8288.

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Buffler, Charles R. "Understanding the Microwave Oven." In Microwave Cooking and Processing, 14–31. Boston, MA: Springer US, 1993. http://dx.doi.org/10.1007/978-1-4757-5833-7_2.

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Teevan, Lenore. "Project: Solar Oven Construction." In Thinking like a Scientist GRADE 5, 83–89. New York: Routledge, 2021. http://dx.doi.org/10.4324/9781003239086-23.

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"Oven." In Encyclopedic Dictionary of Archaeology, 987. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-58292-0_150276.

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"Oven." In Design to Live. The MIT Press, 2021. http://dx.doi.org/10.7551/mitpress/14204.003.0014.

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Conference papers on the topic "Oven"

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Garzotto, Franca, and Matteo Valoriani. ""Don't touch the oven"." In the International Working Conference. New York, New York, USA: ACM Press, 2012. http://dx.doi.org/10.1145/2254556.2254693.

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Ruby, R., K. Sankaragomathi, S. Sridaran, and R. Parker. "Oven controlled FBAR oscillator." In 2015 IEEE International Ultrasonics Symposium (IUS). IEEE, 2015. http://dx.doi.org/10.1109/ultsym.2015.0025.

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Taher, Tanim M., Matthew J. Misurac, Joseph L. LoCicero, and Donald R. Ucci. "Microwave Oven Signal Modelling." In 2008 IEEE Wireless Communications and Networking Conference. IEEE, 2008. http://dx.doi.org/10.1109/wcnc.2008.222.

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Nomura, T. "Thinking microwave oven - LogiCook." In IEE Colloquium on Artificial Intelligence in Consumer and Domestic Products. IEE, 1996. http://dx.doi.org/10.1049/ic:19961139.

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Woźniak, Martyna, Andrzej Różycki, Dariusz Baczewski, Mariusz Błażejewicz, Dariusz Laskowski, Emil Szkop, and Michał Rychlewski. "Parasitic modes in oven magnetron." In Radioelectronic Systems Conference, edited by ANDRZEJ WITCZAK and Adam Kawalec. SPIE, 2018. http://dx.doi.org/10.1117/12.2316774.

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Jiang, Guozhang, Tingting He, Gongfa Li, and Jianyi Kong. "Intelligent control of coke oven." In 2010 International Conference on Logistics Systems and Intelligent Management (ICLSIM). IEEE, 2010. http://dx.doi.org/10.1109/iclsim.2010.5461371.

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Rosa, Goncalo D., and Nuno B. Carvalho. "Microwave Oven Field Detector Probe." In 2018 IEEE Wireless Power Transfer Conference (WPTC). IEEE, 2018. http://dx.doi.org/10.1109/wpt.2018.8639494.

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Schoeman, RM, JFJ van Rensburg, and DV Nicolae. "Self-tuning curing oven control." In 2010 12th International Conference on Optimization of Electrical and Electronic Equipment (OPTIM). IEEE, 2010. http://dx.doi.org/10.1109/optim.2010.5510460.

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Malik, Sajida, Muhammad Saeed, Sohaib Aziz, and Muhammad Rafique. "Computational analysis of oxidation oven." In 2012 International Bhurban Conference on Applied Sciences and Technology (IBCAST). IEEE, 2012. http://dx.doi.org/10.1109/ibcast.2012.6177568.

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Rosu, B., P. Reyes-Turcu, and D. Simion-Zanescu. "Thermal management system for reflow oven." In 26th International Spring Seminar on Electronics Technology: Integrated Management of Electronic Materials Production, 2003. IEEE, 2003. http://dx.doi.org/10.1109/isse.2003.1260538.

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Reports on the topic "Oven"

1

Drobilisch, Sandor. Spiral track oven. Office of Scientific and Technical Information (OSTI), December 1998. http://dx.doi.org/10.2172/761038.

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Moss, T. A. Testing of the Burns-Milwaukee`s Sun Oven. Office of Scientific and Technical Information (OSTI), March 1997. http://dx.doi.org/10.2172/453758.

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Moss, T. A. Testing of the Sunstove Organization`s Sunstove Solar Oven. Office of Scientific and Technical Information (OSTI), March 1997. http://dx.doi.org/10.2172/453757.

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Hajduk, Michael, Karen Uffalussy, and Evan Granite. Determining the Speed of Light Using a Microwave Oven. Office of Scientific and Technical Information (OSTI), May 2016. http://dx.doi.org/10.2172/1774223.

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Gilbert, Paul A. Computer Controlled Microwave Oven System for Rapid Water Content Determination. Fort Belvoir, VA: Defense Technical Information Center, November 1988. http://dx.doi.org/10.21236/ada203684.

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Wereszczak, Andrew A., Branndon R. Chen, Osama M. Jadaan, and Brian A. Oistad. Double-Sided Pressureless-Sintered-Silver Interconnects Fabricated by Reflow-Oven-Processing. Office of Scientific and Technical Information (OSTI), October 2018. http://dx.doi.org/10.2172/1479719.

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Gransden, J. F., J. T. Price, and M. A. Khan. Coking pressure and coke quality at different locations in an industrial oven. Natural Resources Canada/ESS/Scientific and Technical Publishing Services, 1988. http://dx.doi.org/10.4095/304396.

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Hart, Bernard F., and James M. Sands. Cost Comparisons of Oven and Electron-Beam Processing Using Activity-Based Modeling. Fort Belvoir, VA: Defense Technical Information Center, April 2003. http://dx.doi.org/10.21236/ada413833.

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Lee, Gloria Diane. Examination of Grain Moisture Meters Using Air-oven Reference Method Transfer Standards. National Institute of Standards and Technology, July 2016. http://dx.doi.org/10.6028/nist.hb.159.

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Lee, Gloria Diane. Examination of grain moisture meters using air-oven reference method transfer standards. Gaithersburg, MD: National Institute of Standards and Technology, March 2017. http://dx.doi.org/10.6028/nist.hb.159-2017.

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