To see the other types of publications on this topic, follow the link: Oven.
Dissertations / Theses on the topic 'Oven'
Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles
Consult the top 50 dissertations / theses for your research on the topic 'Oven.'
Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.
You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.
Browse dissertations / theses on a wide variety of disciplines and organise your bibliography correctly.
1
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.
Full textAbstract:
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)
2
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.
Full text
3
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/.
Full textAbstract:
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.
4
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/.
Full text
5
Schultz, Bradley Jason. "The mechatronic bakery." University of Southern Queensland, Faculty of Engineering and Surveying, 2003. http://eprints.usq.edu.au/archive/00001508/.
Full textAbstract:
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.
6
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.
Full text
7
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.
Full textAbstract:
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.
8
D'Souza, Mark Francis. "Residential Microwave Oven Interference on Bluetooth Data Performance." Thesis, Virginia Tech, 2002. http://hdl.handle.net/10919/31935.
Full textAbstract:
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
9
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.
Full textAbstract:
Orientador: Celio PasquiniTese (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
10
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.
Full textAbstract:
Thesis (MTech(Environmental Health)--Cape Peninsula University of Technology, 2011Coke 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.
11
Therdthai, Nantawan. "Modelling and optimisation of an industrial bread baking oven /." View thesis, 2003. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20040428.131506/index.html.
Full textAbstract:
Thesis (PhD) -- University of Western Sydney, 2003.A thesis submitted to the University of Western Sydney in partial fulfillment of the requirements for the degree of Doctor of Philosophy. Includes references pp.191 - 202, and appendices.
12
Baird, I. P. T. "A microcontrolled power supply for a domestic microwave oven." Thesis, Swansea University, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.636008.
Full textAbstract:
Microwve ovens have become a permanent feature in most domestic kitchens since they were first introduced in the early sixties. The operation and limitations concerning the size and efficiency of the existing power supply is examined. The conventional power supply is large and does not allow for any form of power control. The new power supply has allowed for a reduction in size of the high voltage transformer, required in a microwave oven, with increased operating efficiency. A comparison between the existing system and the new power supply has been performed with the results included in this thesis. The microcontrolled power supply has been developed and tested to provide variable output power control. A non intrusive infra red detector is used to measure surface temperature. The output power of the microwave oven will be calculated in real time depending upon the surface temperature of the food substance.
13
Thoroman, Jeffrey S. "Polycyclic Aromatic Hydrocarbon Exposure in German Coke Oven Workers." University of Cincinnati / OhioLINK, 2010. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1288982405.
Full text
14
Al-Far, Salam H. "Indirect fired oven simulation using computational fluid dynamics (CFD)." Thesis, London South Bank University, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.618655.
Full text
15
BRITO, Lívia Rodrigues e. "Determinação de aditivos detergentes dispersantes em gasolinautilizando a técnica do ring-oven e imagens hiperespectrais na região doinfravermelho próximo." Universidade Federal de Pernambuco, 2014. https://repositorio.ufpe.br/handle/123456789/17177.
Full textAbstract:
Submitted by Fabio Sobreira Campos da Costa (fabio.sobreira@ufpe.br) on 2016-06-29T11:48:02Z
No. of bitstreams: 2
license_rdf: 1232 bytes, checksum: 66e71c371cc565284e70f40736c94386 (MD5)
Dissertação de Mestrado - Lívia Rodrigues e Brito.pdf: 11880513 bytes, checksum: cdf56fe284940b9c31e62271753b913f (MD5)Made available in DSpace on 2016-06-29T11:48:02Z (GMT). No. of bitstreams: 2 license_rdf: 1232 bytes, checksum: 66e71c371cc565284e70f40736c94386 (MD5) Dissertação de Mestrado - Lívia Rodrigues e Brito.pdf: 11880513 bytes, checksum: cdf56fe284940b9c31e62271753b913f (MD5) Previous issue date: 2014-08-25
CNPq
A adição de aditivos detergentes dispersantes nas gasolinas brasileiras será obrigatória a partir de julho de 2015. É necessário, portanto, desenvolver uma metodologia que permita quantificar esses aditivos para verificar o cumprimento da lei. Neste trabalho, é proposto um método que associa a técnica do ring-oven com as imagens hiperespectrais no infravermelho próximo (NIR-HI). Como os aditivos são adicionados em baixas concentrações, a técnica do ring-oven foi empregada para concentrá-los previamente à análise por NIR-HI. Anéis foram produzidos a partir de amostras de gasolinas comum adicionadas dos aditivos (denominados G, T, W e Y) fornecidos pela Agência Nacional do Petróleo, Gás Natural e Biocombustíveis (ANP) e as imagens adquiridas utilizando uma câmera hiperespectral (SisuCHEMA). Três estratégias de extração dos espectros do anel foram testadas a fim de se escolher a mais rápida e objetiva. A estratégia escolhida se baseia nos histogramas dos escores da primeira componente principal das imagens analisadas individualmente. Modelos de calibração individuais para cada aditivo foram construídos empregando a regressão por mínimos quadrados parciais (PLS), por isso, fez-se necessária uma etapa prévia de classificação. O melhor resultado para classificação foi obtido empregando a análise discriminante linear (LDA) associada ao algoritmo genético (GA) para seleção de variáveis, o qual apresentou uma taxa de classificações corretas de 92,31 %. Observou-se que a maioria dos erros de classificação envolveram amostras dos aditivos G e W. Um único modelo de regressão para esses dois aditivos foi, então, construído e seu erro foi equivalente aos dos modelos individuais. Os modelos de regressão apresentaram erros médios de predição entre 2 e 15 %. Esses resultados mostram que a metodologia proposta pode ser utilizada para determinar as concentrações dos aditivos com confiabilidade e garantir que eles estão sendo adicionados conforme a lei.
The addition of detergent dispersant additives to Brazilian gasoline will be mandatory from July 2015. It is necessary, therefore, to develop a methodology that allows quantifying these additives to verify their compliance with the law. In this work, a method that associates the ring-oven technique with near infrared hyperspectral images (NIR-HI) is proposed. Because the additives are added in low concentrations, the ring-oven technique was employed to concentrate them prior to the NIR-HI analysis. Rings were produced from samples of gasolines without additives spiked with additives (called G, T, W and Y) provided by the National Agency of Petroleum, Natural Gas and Biofuels (ANP) and the images were acquired using a hyperspectral camera (SisuCHEMA). Three strategies for extraction of the ring spectra were tested in order to select the faster and most objective. The chosen strategy is based on the histograms of the first principal component scores of the images analyzed individually. Regression models were built for each additive using partial least squares (PLS) regression, so it was necessary to have a previous classification stage. The best classification result was obtained using the linear discriminant analysis (LDA) associated with the genetic algorithm (GA) for variable selection, which showed a correct classification rate of 92.31 %. It was observed that most of the misclassification errors involved the samples of the G and W additives. A single regression model was then built for these two additives and its error was equivalent to the errors of the individual models. The regression models showed average prediction errors between 2 and 15 %. These results show that the proposed methodology can be used to determine the additive concentrations with reliability and to ensure that they are been added according to the law.
16
Cilvez, Eda. "Design And Operation Of A Microwave Oven With Rotating Drums." Master's thesis, METU, 2009. http://etd.lib.metu.edu.tr/upload/3/12610988/index.pdf.
Full textAbstract:
In this study it was aimed to design and operate a new system with sufficient number of rotating drums since rotation of turntable is incapable of providing uniformity. Effect of new design on final color values and moisture content were also investigated.
Macaroni beads were colored with CoCl2 solution and processed in a domestic microwave oven starting from 11.3±0.10% moisture content and L*= 41.1±
0.31 , a*= 8.5±
0.27 , b*= 5.3±
0.22 color value with turntable and the proposed design. In experiments 40%, 60%, 80% and 100% power levels and 1, 2 and 3 min processing times and 2 different locations were used. The average color values measured were not affected significantly by the locations studied inside the cavity for both operation types. The changes in color values were found to be significant with altering power level for both operation types. Time also changed average color values for samples processed on turntable and in rotating drums. The new design lowered the average L* values of the final product and kept the sample from burning. Average a* and b* values were not significantly affected by the operation type. The uniformity of final product in terms of color distribution was affected significantly by the operation type and the improvement in uniformity calculated quantitatively by means of variances and found out that the new design improved the color uniformity of the final product by 94.7%. The non-uniformity of the products processed on turntable was significantly changed with power level. Time or location did not affect uniformity significantly for both operation types. The final average moisture contents of samples processed on turntable were lower than the ones processed with the new design. That is, the rotating drums lowered the moisture removal compared to the turntable.
17
Desai, Renoo. "Transmission line modelling of heating in a domestic microwave oven." Thesis, University of Nottingham, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.303126.
Full text
18
Crossland, Erin Elizabeth. "Understanding the cooking of food in a domestic microwave oven." Thesis, University of Leeds, 2018. http://etheses.whiterose.ac.uk/20996/.
Full textAbstract:
Since its creation in 1945, the microwave has become a popular method of cooking food on both domestic and commercial scales. Despite its popularity, manufacturers have increasingly struggled to provide food products with desirable textural attributes similar to those achieved via conventional oven cooking. A prime example of this is in the potato industry where it is difficult to maintain crispy/crunchy textures of microwaved products due to moisture migration from the centre of the potato to the surface. Microwave heating primarily relies on dielectric heating with heating occurring via dipolar polarisation and ionic conduction. Previous research in this area has identified water as the main driving factor of dielectric activity due to its polar nature. In terms of this thesis, research has been conducted with the aim of understanding the science required to produce a potato chip product within the microwave oven which is able to maintain a moisture rich soft centre with a low moisture crispy exterior. The research has concluded that creation of crisp products within a microwave environment is multifactorial and strongly depends on storage time, selection of potato part and coating constituents, as well as where in the production process a coating is applied (pre fryer, post fryer or post freezer). Further investigation has also shown the importance of water and highlighted that water content alone is not an indicator of dielectric activity, but rather the ratio of free:bound water within the food product and how moisture moves throughout the product as a function of time. It has been found that addition of a polar and ion rich coating can improve product crispness of the base product although not to the same degree as deep fat frying and conventional heating. However, it must be noted that during the first 8 weeks of storage the product constantly alters in terms of moisture content, dielectric activity, acoustic activity, mechanical force measurement, recon loss and ratio of bound:free water with particular reference made to the role of moisture and sodium chloride as a ‘chemical oscillator’. This indicates that the manufacturer should not sell their product until at least 8 weeks after production if they require a high efficacy for their product. Whilst the end product produced was not as crisp as required, the research is promising with further work being required in terms of coating formulation to improve the end product crispness of potato based products within the microwave. Further work is required within the area of moisture migration due to the complex nature of the product involved.
19
Berryman, Ian. "Optimisation, design, development, and trial of a low-cost solar oven with novel concentrator geometry." Thesis, University of Oxford, 2016. https://ora.ox.ac.uk/objects/uuid:42de9b33-18e1-4f22-8a44-3ddfd532bd0b.
Full textAbstract:
A promising and novel solar concentrator design has been thoroughly investigated and optimised. A prototype concentrator based on this novel geometry was validated using ray tracing techniques. This ray tracing demonstrated the comparative performance of this novel concentrator in regards to equivalent parabolic dishes. The effect of mirror surface normal errors on performance was established using Monte-Carlo based ray tracing code, which agreed well with the optical performance of this prototype which was determined experimentally. A need for low-cost solar cookers to replace bio-mass worldwide was identified, and the concentrator design was then developed as a low-cost solar oven. Despite existing in some number, no current design is able to achieve high performance at low-cost. An industrial partner, Dytecna, was initially involved in the process of this development of the system as a solar cooker. In support of a field trial for the solar cooker developed with Dytecna, a detailed thermal model of the oven was developed. A low-cost lightmeter was constructed and calibrated in order to measure the direct normal irradiance during the field trial in Italy. Laboratory work provided baseline results for the heating of various thermal masses in the oven. The Italian field trials provided a wealth of feedback into the design of the system and many valuable results. The solar cooker was able to bring 0.75L of water to the boil in 33 minutes with an average heat throughput of 203W. Important benchmark results and practical experience of several competing receiver materials was obtained; further lab testing provided more accurate measurements of the receivers' performances. The experiences of the Italian field trial were fed back into the design of a subsequent prototype, intended for a much larger field trial in Tanzania. Improvements in the hotplate, receiver material, and the oven were all incorporated into the design. Additionally, the structure of the solar cooker was redesigned to incorporate a low-cost wooden construction. Supporting work was conducted for the month long trial in which 8 solar cookers would be distributed to families in Tanzania. The field trial in Tanzania provided a wealth of user feedback into the design. At the same time the new solar cooker exceeded previously established performances in Italy. The new design was able to provide an average of 246W of heat to 1kg of water, which was brought to boiling point in 25 minutes. This represents a heating efficiency of 66% compared to the incident solar flux on the hotplate. In response to findings during the Tanzanian trials, further laboratory work was conducted into establishing the reflectivities of low-cost candidate mirror materials. Throughout all phases of the project the design of the solar cooker was refined and improved with the goal of a solar cooker design that could reach price-point, performance, and usability standards which would ensure market success.
20
Adamic, Raymond Matthew. "CFD and Heat Transfer Models of Baking Bread in a Tunnel Oven." Cleveland State University / OhioLINK, 2012. http://rave.ohiolink.edu/etdc/view?acc_num=csu1355521233.
Full text
21
Fukuda, Koichi. "Preheating the coal charge prior to carbonisation in a coke oven." Thesis, Imperial College London, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.397030.
Full text
22
Williamson, Mark Edward. "Design of an improved baking oven using computational fluid dynamics modelling." Thesis, University of Cambridge, 2009. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.611243.
Full text
23
Cronborn, Jesper. "Automatization of test rig for microwave ovens." Thesis, Linköpings universitet, Fysik och elektroteknik, 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-95239.
Full textAbstract:
The thesis work is a part of a project where the major goal is to improve the efficiency of the evaluations of microwave ovens at Whirlpool Sweden AB. The purpose of the work has been to develop an automatic control and measurement system for microwave ovens. In an earlier thesis work, a test rig has been developed and this test rig has been further developed to an autonomous system. The software for this system is developed in LabVIEW and interfaces to some measuring instruments has been implemented for the system. As a plan for the programming work, UML-diagrams were created in Visual Paradigm To make it easy for the user to handle the system, a user interface has been created in LabVIEW. The system handles different XML-files: oven profiles and test profiles, which are defined by the user. An oven profile contains coordinates for specific positions at the front of a microwave oven, e.g. button positions and corners. There will be one oven profile per oven model. A test profile contains different stages with position names, operations and time delays. The position names are the names of the positions defined in the oven profile. The results from a measurement will be saved in a CSV-file.
24
Sanches, José Afonso. "Understanding the dynamics of a tunnel oven : Use of infrared sensors to measure the temperature of the conveyor belt in a tunnel oven used in bread production." Thesis, Luleå tekniska universitet, Institutionen för teknikvetenskap och matematik, 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:ltu:diva-70363.
Full textAbstract:
During the continuous production of bread sometimes there are problems that lead to interruptions in the production and consequently to quality problems. One such problem is the bread burning in the contact area between the bread and the conveyor belt. In order to understand the problem and to know how to quantify it, it is necessary to understand what a thermodynamic system is and what types of systems exist, how the various types of heat transfer are processed, how to measure the temperature of an object by infrared radiation and some mathematical methods such as the least square root method. Temperature measurements were planned and carried out. The goal with the first experiment was to understand how the temperature of the conveyor belt varies during an interruption. All the other tests were done to investigate the effects of different solutions in the temperature variation of the belt. According to the results, the best solution is to turn off the oven during an interruption and the worst to spray the belt with water. To spray the belt with water may be a better solution than these results shows, but it is very affected by other problems, like depositions of limestone on the nozzles. A lot more solutions could be found but due to the time available, it was not possible to investigate all the variables/solutions in the process. A long-term study would help understand much more within the regulation of the industrial baking process.Under kontinuerlig produktion av bröd finns det ibland problem som leder till avbrott i produktionen och kvalitetsproblem. Ett sådant problem är att brödet blir bränt i kontaktytan mellan brödet och transportbandet. För att förstå problemet och veta hur man kvantifierar detta, är det nödvändigt att förstå vad ett termodynamiskt system är och vilka typer av system finns, hur olika typer av värmeöverföring sker, hur man mäter temperatur med hjälp av infraröd strålning och några matematiska metoder som minst kvadratrotsmetoden. Temperaturmätningar planerades och genomfördes. Målet med det första experimentet var att förstå hur transportbandets temperatur varierar under ett huppehåll. Alla andra tester utförades för att undersöka effekterna av de olika lösningarna i bandets temperaturvariation. Enligt resultaten är den bästa lösningen att stänga av ugnen under ett uppehåll och det värsta att spreya bältet med vatten. Att spreya bältet med vatten kan vara en bättre lösning än vad resultaten visar, men det påverkas mycket av andra problem, som avsättningar av kalksten på munstyckena. Många fler lösningar kunde hittas men det var inte möjligt att undersöka alla variabler / lösningar i processen på grund av tillgänglig tid. En långsiktig studie skulle hjälpa till att förstå mycket mer inom regleringen av industriell bakning.
25
Brighty, Christopher Charles. "An investigation into the frequency stability of non-oven controlled crystal oscillators." Thesis, Open University, 1992. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.303036.
Full text
26
Pierrel, François. "Examination of heat transfer in baking using a thermal performance research oven." Thesis, Cranfield University, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.427198.
Full text
27
Jarskär, Erik. "Improving Microwave Oven Safety in Truck Cabins : Preventing Projectiles on Crash/Brake." Thesis, Luleå tekniska universitet, Institutionen för ekonomi, teknik och samhälle, 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:ltu:diva-67247.
Full textAbstract:
Large trucks may have an integrated microwave oven, or a driver may add oneas a standalone solution, to allow heating food during long-haul transports. If a crash occurs with an item inside the oven, it may thrust against the door with such force that it opens from the inside. The goal of this thesis work is to develop a concept for a universally applicable solution that prevents flying parts from within the oven on a crash, as that presents a safety hazard for anyone inside the cabin. The thesis work was conducted according to a stage gate process, which included four phases: Context, Ideation, Concept Development, and Concept Design. It includes interviews, company visits, literature searches, design methodology, concept comparisons and computer aided design. The thesis work concludes with three concepts, all of which are locking solutions that are applied externally onto a microwave oven. They include a bolt latch, a solenoid lock, and a bolt latch integrated with the oven’s door button. All solutions traverse the transition area between door and panel.
28
Danielsson, Jesper, and Johannes Elamzon. "Development of a Technical, Economical and Environmental Sustainable Solar Oven Technology – A Field Study in Sri Lanka." Thesis, Halmstad University, School of Business and Engineering (SET), 2008. http://urn.kb.se/resolve?urn=urn:nbn:se:hh:diva-1421.
Full textAbstract:
Large environmental, health, social and economical problems are connected with the use of
fossil fuels and, in a dominating part of the world, also the use of firewood. The goal for this
project was to develop and design an optimal solar oven system intended for food cooking
and water pasteurisation. Further the advantages and disadvantages, compared with other
energy resources were evaluated. Tests were carried out in Sweden as well as in Sri Lanka.
An extensive range of prototypes were tested and sifted out to a small number of designs that
were tested in Sri Lanka. A large number of evaluations and tests were carried out on many
different materials, among others tests were conducted according to the international standard
“Testing and Reporting Solar Cooker Performance ASAE S580 JAN03”.
The report shows a number of benefits compared to previous reports on the subject, for
example the development of indoor tests, the extensiveness and objectiveness of the tests, and
the fact that the report combines extensive practical test results with solid theoretical
background information.
The test resulted in two solar ovens with the same parabolic design but made out of different
materials. One oven is cheaper, simpler to produce and is considered for the target group poor
people in developing countries. This is made out of a corrugated cardboard that is covered
with aluminium foil. The second oven is more expensive but also more durable and is
intended for more wealthy people in the west that wants a good alternative to regular ways of
cooking food. It is made out of aluminium plate and mirrors.
29
Dindarian, Azadeh. "Electronic waste : case of microwave ovens in the UK." Thesis, University of Manchester, 2013. https://www.research.manchester.ac.uk/portal/en/theses/electronic-waste-case-of-microwave-ovens-in-the-uk(65837f0b-0508-4bba-825e-923305923c18).html.
Full textAbstract:
Despite the extensive research carried out on waste of electrical and electronic equipment (WEEE) over the past decades, little is known about the quality of electronic products discarded and the extent to which quality affects the decisions to dispose and reuse these products as well as the impact of the current design of products for reuse and remanufacture. This information is fundamental to understand the reasons for the recent unfettered growth in electronic waste, and to propose solutions to address this problem. In this thesis, using a multi-method approach, face to face semi-structured interviews and product fault find surveys, the author investigates and reports the reasons consumers dispose of microwave ovens and the quality of the products, in particular microwave ovens, that are discarded in the United Kingdom as well as recommended design changes to original equipment manufacturers in order to facilitate reuse and increase the lifespan of such products. By collecting and testing 189 microwave ovens disposed of cosmetic imperfections, as well as electrical and mechanical defects, the results revealed that: (i) a fifth of all microwaves disposed are in perfect working condition and can be reused without any reuse process, (ii) a high percentage of the microwaves discarded have only very minor defects, (iii) almost all microwaves discarded with minor defects can be safely refurbished for re-use, (iv) very few components are responsible for most mechanical and electrical faults, (v) for most microwaves disposed of, the prices of the parts necessary for repair are a very small fraction of the average price of a new microwave. Using face to face interviews with 82 persons disposing electronic microwaves it was also found that: (i) consumers are largely unaware of alternative routes to send their end-of-life/use functional products other than the public recycling facilities, and (ii) a large proportion of the consumers disposing of microwaves intend to buy a similar product, only partially supporting the widely-held belief that e-waste is driven by a desire for the latest technology. Based on these results, the author argues that, for microwave ovens disposed in the United Kingdom via household waste recycling centres, the quality of the products discarded is not a serious impediment for reuse, neither are the prices of spare parts. Furthermore, the major factor preventing reuse is the current design of this product, which makes remanufacturing difficult and onerous, as well as the receptiveness of the market for second hand items. Using this information, the author also proposes small changes in design that can significantly improve reusability and, as a consequence, increases the life span of these products.
30
Rafart, Jordi. "Improving of the heat transfer from a moulding block in an industrial oven." Thesis, University of Gävle, Department of Technology and Built Environment, 2008. http://urn.kb.se/resolve?urn=urn:nbn:se:hig:diva-467.
Full textAbstract:
This thesis presents a study of the cooling process of a solid block performed by a turbulent air flow channel. The study focuses on the turbulent flow and its influence in the heat transfer of the block.
The first part of the thesis is an analysis of the different turbulent model and their adaptation on the necessities of this study. Once the turbulent model has been confirmed it makes a study of the behavior of the cooling process by CFD (Computational Fluid Dynamics), and an analysis of the numerical accuracy of this computational study.
When the procedure of the study of the cooling process is defined it proposes some different variations in the initial solution to improve this process. The study concentrates in variations of the turbulence and the geometry of the studied block.
Finally, the different improving are discussed analyzing parameters as the heat transfer, pressure drop, time consuming or energy consuming.
31
Lorilla, Lorenzo M. 1981. "Filtering techniques for mitigating microwave oven interference on 802.11b wireless local area networks." Thesis, Massachusetts Institute of Technology, 2003. http://hdl.handle.net/1721.1/16980.
Full textAbstract:
Thesis (M.Eng. and S.B.)--Massachusetts Institute of Technology, Dept. of Electrical Engineering and Computer Science, 2003.Includes bibliographical references (p. 165-169).
This electronic version was submitted by the student author. The certified thesis is available in the Institute Archives and Special Collections.
With the increasing popularity and assimilation of wireless devices into the everyday lives of people, the issue of their feasibility for coexisting with other radio frequency (RF) devices arises. Particularly strong interferers for the IEEE 802.11b standard are microwave ovens, since both operate at 2.4 GHz. The interference mitigation techniques all exploit the differences between the interference and the signal, since the former is sinusoidal in nature while the latter can be viewed as noise. The first mitigation filter operates in the frequency domain and filters the received signal's Fast Fourier Transform (FFT) sequence by detecting and removing peak sinusoidal components over the flat 3- dB bandwidth of the signal. The second is a Least Mean Square (LMS) Adaptive filter that produces an estimate of the interference through a recursive approximation method and subtracts it out from the received signal. The third and last is the Adaptive Notch Filter (ANF) which implements a lattice structure and has a time-varying notch frequency parameter that converges to and tracks the frequency of the interference in the received signal. The three filters are shown to produce improvements in the bit error rate (BER) and frame error rate (FER) performance of the receiver under various relative strengths of the signal with respect to the interference.
by Lorenzo M. Lorilla.
M.Eng.and S.B.
32
Sahu, Suraj Kant. "Model-Supported Heat- Flux Sensor Development." The Ohio State University, 2018. http://rave.ohiolink.edu/etdc/view?acc_num=osu1534438533145097.
Full text
33
Bowers, Lindsay Jeanine. "Cooked yields, cooked color, tenderness, and sensory traits of beef roasts differing in connective tissue content cooked in an oven with steam generation versus a commercial convection oven to different endpoint temperatures." Thesis, Kansas State University, 2011. http://hdl.handle.net/2097/9211.
Full textAbstract:
Master of ScienceDepartment of Animal Sciences and Industry
Michael E. Dikeman
The CVap steam generation oven was compared to a Blodgett forced-air, convection oven to examine effects of cooking method on yields, cooked color, tenderness, and sensory traits of beef Longissimus lumborum (LL), Deep pectoralis (DP), and Biceps femoris (BF) muscles cooked to three endpoint temperatures (65.6, 71.1, and 76.7°C). For each cooking treatment, four roasts were cooked in the CVap oven for a pre-determined, average amount of time, and two roasts were cooked in the Blodgett oven until they reached desired internal endpoint temperature. Cooking yields were higher (P ≤ 0.05) for BF and LL roasts cooked in the CVap. Slice shear force (SSF) for BF roasts cooked in the CVap were lower (P ≤ 0.05), whereas, SSF values for DP roasts cooked in the Blodgett were lower (P ≤ 0.05). No oven difference (P > 0.05) was found for LL roasts. Sensory tenderness scores for BF roasts cooked in the CVap were slightly higher (P ≤ 0.05) than roasts cooked in the Blodgett. Sensory scores for LL roasts cooked in the CVap were slightly higher but were also drier (both P ≤ 0.05). The CVap oven offers tenderization and cooking yield advantages for certain muscles.
34
Turabi, Elif. "Design Of Gluten Free Rice Cake Formulations For Baking In Infrared-microwave Combination Oven." Phd thesis, METU, 2010. http://etd.lib.metu.edu.tr/upload/2/12611810/index.pdf.
Full textAbstract:
The main objective of this study was to design gluten free rice cakes containing different gums and an emulsifier for baking in infrared (IR)-microwave
combination oven.
In the first part of the study, the effects of different gums (xanthan, guar,
xanthan-guar blend, κ
-carrageenan, locust bean, hydroxypropyl methylcellulose (HPMC) and xanthan-&
#954
-carrageenan blend) and emulsifier blend (PurawaveTM) on physical properties of cake batters were investigated. In the second part of the study, weight loss, specific volume and texture of the cakes baked in different ovens were determined. Macro and micro-structures of the cakes were investigated both qualitatively and quantitatively by using image analysis and Scanning Electron Microscopy (SEM). In the last part of the study, Response Surface Methodology (RSM) was used to optimize IR-microwave baking conditions and formulation of the cakes. Power law and Casson models were suitable to explain the rheological properties. Xanthan and xanthan-guar gum blends resulted in higher apparent viscosities as compared to other gums. Gum types affected the dielectric properties and gelatinization enthalpies of cake batter. Emulsifier addition increased the volume and porosity but decreased the firmness of the cakes baked in IR-microwave combination oven. More porous cakes were obtained when xanthan and xanthan-guar gum blend were used. Baking method was found to be important in affecting porosity, pore size distribution and microstructure of the cakes. The highest quality gluten-free rice cakes were obtained when the formulation contained xanthan gum and 5.38% emulsifier and baked using 40% microwave power, 60% halogen lamp power for 7 min in IR-microwave combination oven. In addition, baking time was reduced by 76.7% as compared to conventional baking.
35
Cortez, Juliana 1984. "Pré-concentração baseada na técnica de ring oven para microanálise : determinação simultânea de sódio, ferro e cobre em etanol hidratado combustível por espectroscopia de emissão óptica em plasma induzido por laser (LIBS)." [s.n.], 2012. http://repositorio.unicamp.br/jspui/handle/REPOSIP/249968.
Full textAbstract:
Orientador: Celio PasquiniTese (doutorado) - Universidade Estadual de Campinas, Instituto de Química
Made available in DSpace on 2018-08-21T16:25:47Z (GMT). No. of bitstreams: 1 Cortez_Juliana_D.pdf: 25144768 bytes, checksum: bb2f3753af786e01a3f99e0a7e89fe95 (MD5) Previous issue date: 2012
Resumo: A técnica de ring oven, originalmente desenvolvida por Weisz em 1954 e revisitada com o objetivo de ser utilizada em um procedimento simples e altamente eficiente de pré-concentração de analitos antes da determinação por técnicas analíticas de microanálise. A técnica de pré-concentração proposta e baseada na utilização de um pequeno volume de amostra que e transferida gota-a-gota, com o auxílio de um sistema de análise por injeção em fluxo, para um substrato de papel de filtro. O papel de filtro e mantido em um pequeno forno circular aquecido (ring oven). As gotas da solução da amostra difundem por capilaridade do centro do papel de filtro para a frente do solvente. Depois do término do processo, um anel com um contorno circular bem definido (0,35 mm de largura e cerca de 2,0 cm de diâmetro) e formado no papel de filtro e este contém, pré-concentrados, os elementos presentes no volume processado de amostra. Coeficientes de preconcentração do analito podem alcancar 250 vezes (m/ m) para um volume de amostra de 600 mL. O sistema proposto foi avaliado para pré-concentrar Na, Fe e Cu presentes em amostras de etanol hidratado combustível, em nível de mg mL. O procedimento de pré-concentração não utiliza nenhum solvente adicional, aos já existentes na amostra, nem reagentes adicionais, podendo ser considerado um método limpo, de acordo com os preceitos da química analítica verde. A determinação direta e simultânea dessas espécies, no contorno do anel, foi realizada empregando a técnica microanalítica de espectroscopia de emissão óptica em plasma induzida por laser (LIBS). Os limites de detecção encontrados atendem as exigências da Agencia Nacional de Petroleo (ANP) para controle do etanol combustível. Os limites de detecção são de 0,9; 0,5 e 0,4 mg kg para sódio, ferro e cobre, respectivamente. O potencial da associação da técnica de ring oven e LIBS, uma representante das técnicas analíticas de microanálise, foi demonstrado, ajudando os limites de detecção das medidas LIBS e abrindo um novo caminho para o uso do ring oven em novas propostas analíticas e na associação com outras técnicas de microanálise
Abstract: The ring oven technique, originally developed by Weisz in 1954, is revisited to be used in a simple though highly efficient procedure for analyte preconcentration prior its determination by the micro-analytical techniques presently available. The proposed preconcentration technique is based on the dropwise delivery of a small volume of sample to a filter paper substrate, assisted by a flow-injection system. The filter paper is maintained in a small circular heated oven (the ring oven). Drops of the sample solution diffuse by capillarity from the center of filter paper to the solvent front. After the total sample volume has been delivered, a ring with a sharp (c.a. 0.35 mm) circular contour, of about 2.0 cm diameter is formed on the paper to contain most of the analytes originally present in the sample volume. Preconcentration coefficients of the analyte can reach 250 fold (on a m/m basis) for a sample volume small as 600 mL. The proposed system and procedure have been evaluated to concentrate Na, Fe and Cu in levels of mg mL in fuel ethanol. The preconcentation procedure uses no solvent or reactant, besides the already existing in the sample, in agreement with the principles of green analytical chemistry. The simultaneous determination of these species in the ring contour, was made by employing the micro-analytical technique of laser induced breakdown spectroscopy (LIBS). The detection limits are sufficient to attend to the requirements of the National Agency of Petroleum (ANP) aiming at the quality control of fuel ethanol. The detection limits are 0.9, 0.5 and 0.4 mg kg for sodium, iron and copper, respectively. The potential of association between the ring oven technique and LIBS, representative of the microanalytical techniques, was demonstrated, helping to achieved a better detectivity in LIBS measurements and opening the path for new analytical proposals and for the association with others microanalytical techniques
Doutorado
Quimica Analitica
Doutora em Ciências
36
Yucel, Ayse Tugce. "Modeling And Control Of High Temperature Oven For Low Temperature Co-fired Ceramic (ltcc) Device Manufacturing." Master's thesis, METU, 2012. http://etd.lib.metu.edu.tr/upload/12614918/index.pdf.
Full textAbstract:
In the electronics the quality, reliability, operational speed, device density and cost of circuits are fundamentally determined by carriers. If it is necessary to use better material than plastic carrier, it has to be made of ceramics or glass-ceramics. This study dealt with the ceramic based carrier production system. The types of the raw ceramics fired at low temperature (below 1000°C) are called Low Temperature Co-Fired Ceramics (LTCC). In this study, a comprehensive thermal model is described for the high temperature oven which belongs to a Low Temperature Co-fired Ceramic (LTCC) substance production line. The model includes detailed energy balances with conduction, convection and radiation heat transfer mechanisms, view factor derivations for the radiative terms, thermocouple balances, heating filaments and cooling mechanisms for the system. Research was conducted mainly on process development and production conditions along with the system modeling of oven. Temperature control was made in high temperature co-firing oven. Radiation View Factors for substrate and thermocouples are determined. View factors between substrate and top-bottom-sides of the oven are calculated, and then inserted into the energy balances. The same arrangement was made for 3 thermocouples at the bottom of the oven. Combination of both expressions gave the final model. Modeling studies were held with energy balance simulations on MATLAB. Data analysis and DOE study were held with JMP Software.
37
Shevade, Shantanu S. "Simulation of Turbulent Air Jet Impingement for Commercial Cooking Applications." Scholar Commons, 2018. https://scholarcommons.usf.edu/etd/7362.
Full textAbstract:
The research work in this dissertation focuses on turbulent air jet heat transfer for commercial cooking applications.
As a part of this study, convective heat transfer coefficient and its interdependency with various key parameters is analyzed for single nozzle turbulent jet impingement. Air is used as the working fluid impinging on the flat surface. A thorough investigation of velocity and temperature distributions is performed by varying nozzle velocity and height over diameter ratio (H/D). Nusselt number and Turbulent Energy are presented for the impingement surface. It was found that for H/D ratios ranging between 6 and 8, nozzle velocities over 20 m/s provide a large percentage increase in heat transfer.
Single nozzle jet impingement is followed by study of turbulent multi-jet impingement. Along with parameters mentioned above, spacing over diameter ratio (S/D) is varied. Convective heat transfer coefficient, average impingement surface temperature and heat transfer rate are calculated over the impingement surface. It was found that higher S/D ratios result in higher local heat transfer coefficient values near stagnation point. However, increased spacing between the neighboring jets results in reduced coverage of the impingement surface lowering the average heat transfer. Lower H/D ratios result in higher heat transfer coefficient peaks. The peaks for all three nozzles are more uniform for H/D ratios between 6 and 8. For a fixed nozzle velocity, heat transfer coefficient values are directly proportional to nozzle diameter. For a fixed H/D and S/D ratio, heat transfer rate and average impingement surface temperature increases as the nozzle velocity increases until it reaches a limiting value. Further increase in nozzle velocity causes drop in heat transfer rate due to ingress of large amounts of cold ambient air in the control volume.
The final part of this dissertation focuses on case study of conveyor oven. Lessons learned from analysis of single and multi-jet impingement are implemented in the case study. A systematic approach is used to arrive to an optimal configuration of the oven. As compared to starting configuration, for optimized configuration the improvement in average heat transfer coefficient was 22.7%, improvement in average surface heat flux was 24.7% and improvement in leakage air mass flow rate was 59.1%.
38
Folgar, Carlos Eduardo. "Structure Evolution of Silica Aerogel under a Microwave Field." Diss., Virginia Tech, 2010. http://hdl.handle.net/10919/27801.
Full textAbstract:
Structure evolution of silica aerogel was studied in microwave- and conventionally processed samples over the temperature range from 25 to 1200â °C. The samples were produced using sol-gel processing and dried under carbon dioxide supercritical conditions. After drying, the monolithic samples received a thermal treatment at different programmed temperatures in two different ovens, conventional and microwave. The microwave process was performed using a single mode microwave oven at 2.45GHz. Dielectric properties were measured using the cavity perturbation method, and structural characterization was carried out using a variety of techniques, including absorption surface analysis, Helium pycnometry, Archimedes principle, Fourier transform infrared spectroscopy, X-ray diffraction, and high resolution microscopy. The data obtained revealed that structural differences do exist between microwave- and conventionally processed samples.
Three different regions were identified from the structural characterization of the samples. Regions I exhibited a structure densification at temperatures between 25 and 850â °C. Region II was characterized by a bulk densification in the temperature range from 850 to 1200â °C. Region III was represented by the onset of crystallization above 1200â °C. Explanation and possible causes behind the structural differences observed in each region are provided. In general, the structure evolution observed in microwave- and conventionally processed samples followed the same order, but occurred at lower temperature for the microwave process.Ph. D.
39
El-Dirani, Khaldoun. "Textural and mass transfer characteristics of chicken nuggets during deep fat frying and oven baking." Thesis, McGill University, 2002. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=29431.
Full textAbstract:
The effects of deep fat frying and oven baking on mass transfer (moisture loss and oil uptake), color and textural characteristics of chicken nuggets were studied. Deep fat frying was performed at three oil temperatures, namely 150, 170 and 190°C. The frying times were 1, 2, 3 and 4 min. Oven baking was accomplished at three temperature levels: 200, 220, and 240°C, and the baking times were 10, 15, 20 and 25 min.Moisture content of the breading portion of the fried chicken nuggets decreased following a typical drying curve and ranged from 0.90 to 0.22 g/g (db), while the moisture content of the core portion of the chicken nuggets decreased almost linearly and ranged from 1.96 to 1.4 g/g (db). Fat contents of the breading and core portions increased linearly with time. Generally, frying temperature significantly affected the moisture contents of the breading and core. It also affected the fat content of the core but not that of the breading. (Abstract shortened by UMI.)
40
Smith, Alicia LouAnn. "Evaluation of Peanut Roasting Using Oven and Microwave Technologies on the Development of Color, Flavor, and Lipid Oxidation." The Ohio State University, 2014. http://rave.ohiolink.edu/etdc/view?acc_num=osu1397043602.
Full text
41
Li, Jian. "Total anthocyanin and dietary fiber contents in blue corn cookies as affected by ingredients and oven types." Diss., Manhattan, Kan. : Kansas State University, 2009. http://hdl.handle.net/2097/1673.
Full text
42
Queiroz, Luciano Matos. "Tratamento de despejo de coqueria via nitritação/desnitritação operando um sistema de lodo ativado em bateladas sequenciais." Universidade de São Paulo, 2009. http://www.teses.usp.br/teses/disponiveis/3/3147/tde-01092009-152916/.
Full textAbstract:
A presente pesquisa objetivou estudar a remoção dos poluentes presentes em uma água residuária de coqueria, através do processo biológico de nitritação/desnitritação operando um reator de lodo ativado em bateladas seqüenciais em duas etapas sucessivas. Durante a primeira, o reator foi alimentado com um efluente sintético composto por dois poluentes abundantes em despejos de coqueria: nitrogênio amoniacal (500 mg N/L) e fenol (1.000 mg C6H5OH/L). Na segunda, o reator foi alimentado com o despejo gerado na unidade de coqueria de uma indústria siderúrgica integrada. Ao longo da primeira etapa, ao final da fase aeróbia dos 28 ciclos de tratamento, foi possível alcançar eficiências de remoção de N-NH3 superiores a 90% com predominância do N-NO2 - na massa líquida do reator evidenciado pelas relações N-NO2 -/ (N-NO2 - + N-NO3 -) superiores a 86%. O principal mecanismo de inibição das bactérias oxidantes de nitrito (BON) foram concentrações de amônia livre no conteúdo do reator entre 3,2 e 19,5 mg NH3/L. As taxas específicas de nitritação variaram entre 0,03 e 0,11 kg N-NH3/ kg SSV.dia, para temperaturas no conteúdo do reator entre 15 e 34°C. Durante a fase anóxica, o fenol mostrou-se adequado como fonte de carbono para a biomassa desnitritante, desde que as taxas de aplicação volumétricas fossem inferiores a 0,02 kg fenol/m³.hora. Respeitando essa condição, foi possível alcançar: eficiências de remoção de fenol entre 45 e 56%; taxas específicas de remoção de fenol entre 0,03 e 0,09 kg C6H5OH / kg SSV.dia; taxas específicas de desnitritação entre 0,03 e 0,06 kg N-NO2 -/ kg SSV.dia e eficiências de remoção de (N-NO2 - + N-NO3 -) superiores a 95%. Ao longo da fase anóxica foram retiradas amostras do conteúdo do reator para a realização de análises de nitrofenóis (NF). Os resultados acusaram a presença de 2 nitrofenol e 4 nitrofenol em concentrações proporcionais à taxa de aplicação volumétrica do fenol na massa líquida do reator. A presença desses compostos em concentrações inferiores a 0,5 mg/L não causou impacto sobre a desnitritação biológica. As análises realizadas em amostras coletadas ao final da reação anóxica, não acusaram a presença de 2 e 4 NF, demonstrando que esses compostos podem ser biodegradados por uma biomassa bem adaptada ao fenol. A concepção do sistema para tratamento da água residuária de coqueria via nitritação/desnitritação envolveu a operação de dois reatores (principal e reator de polimento) operados em bateladas seqüenciais. As condições de operação do reator principal eram manipuladas para viabilizar o acúmulo de NNO2 - ao final da fase aeróbia e promover a desnitritação durante a fase anóxica, utilizando como fonte de carbono a própria matéria orgânica presente no despejo. Como o sobrenadante do reator principal apresentava concentrações elevadas de N-NO2 -, esse efluente era aplicado no reator de polimento, juntamente com etanol como fonte de carbono para redução do NNO2 -. Ao final da fase aeróbia dos ciclos de tratamento conduzidos no reator principal alcançaram-se: relações NO2 -/ (N-NO2 - + N-NO3 -) superiores a 88%; eficiências de remoções de nitrogênio total superiores a 60%; remoções de N-NH3 superiores a 90%, para valores de pH na massa líquida do reator entre 7,8 e 8,5 e, temperatura entre 23 e 31°C. Tal qual ocorrido durante a primeira etapa da investigação, o principal mecanismo de inibição da atividade das bactérias oxidantes de nitrito foi a toxicidade conferida pelas concentrações de amônia livre (3,7 a 15,7 mg NH3/L) no conteúdo do reator. Durante a fase anóxica, as eficiências de remoção de (N-NO2 - foram limitadas pela disponibilidade de matéria orgânica biodegradável no despejo da coqueria, razões DBO/DQOafluente superiores a 80% resultaram em remoções de N-NO2 - próximas de 100%. Quanto ao reator de polimento, pode-se afirmar que o etanol teve um efeito positivo sobre a remoção de matéria orgânica da água residuária da coqueria, considerando a configuração (dois lodos) utilizada.The present research aimed to study the coke-oven wastewater treatment over nitritation/denitritation in an activated sludge sequencing batch reactor in two successive phases. During the first one, the reactor was fed with a synthetic effluent composed by two abundant pollutants present in coke-oven wastewaters: total ammonia nitrogen (500 mg TAN.l-1) and phenol (1,000 mg C6H5OH.l-1). During the second phase, the reactor was fed with the wastewater produced in an integrated steel industrys coke-plant. The results of the first phase (28 cycles) showed that was possible to achieve TAN removal efficiencies higher than 90% with NO2 --N predominance in the reactor content, evidenced by the rates NO2 --N/ (NO2 --N + NO3 --N) higher than 86%. The main mechanism of the nitrite oxidizer bacteria (NOB) inhibition was free ammonia concentrations between 3.2 and 19.5 mg NH3.l-1. The specific nitritation rates varied between 0.03 and 0.11 kg TAN. kg VSS-1.d-1, for temperatures between 15 and 34oC. Phenol showed to be suitable as carbon source for denitrifying biomass, once the volumetric application rates were lower than 0.02 kg phenol.m-3.h-1. Obeying this condition, it was possible to achieve: phenol removal efficiencies between 45 and 56%; specific phenol removal rates between 0.03 and 0.09 kg C6H5OH. kg VSS-1.d-1; specific denitritation rates between 0.03 and 0.06 kg NO2 --N . kg VSS-1.d-1 and removal efficiencies of (NO2 --N + NO3 --N) higher than 95%. During the anoxic phase, samples were collected from the reactor content for nitrophenols analyses. The results showed the presence of 2- nitrophenol (2-NP) and 4-nitrophenol (4-NP) in concentrations proportional to phenol volumetric application rate in the reactor liquid mass. The presence of those compounds in concentrations lower than 0.5 mg/L does not cause impact over the biological denitritation. The analyses accomplished in samples collected at the end of the anoxic reaction do not show the presence of 2 and 4-NP, demonstrating that these compounds can be biodegraded by a well-adapted biomass. The arrangement of the system for the treatment of coke-oven wastewater (Phase 02) over nitritation/denitritation involved the operation of two sequencing batch reactors (the main reactor and the polishing one). The operational conditions of the main reactor were manipulated to make feasible the NO2 --N accumulation at the end of the aerobic stage and promote the denitritation using the own organic matter present in the cokeoven wastewater as carbon source. As the supernatant of the main reactor presented high nitrite concentrations, this effluent was conducted to a biological denitrifying polishing reactor with ethanol as carbon source. At the end of the aerobic stage of the treatment cycles conducted in the main reactor, it was achieved: NO2 --N/ (NO2 --N + NO3 --N) higher than 88%; total nitrogen removal efficiencies higher than 60%; ammonia nitrogen removal higher than 90%. As occurred during the first phase of the investigation, the main NOB activity inhibition was the toxicity of the free ammonia concentrations (3.7 to 15.7 mg NH3.l-1) in the reactor content. At the end of anoxic stage, the NO2 --N removal efficiencies were limited by the availability of the biodegradable organic matter in the coke-oven wastewater but BOD/CODinfluent higher than 80% resulted in NO2 --N removals next to 100%. Regarding to the polishing reactor, it can be stated that the ethanol had a positive effect over the organic matter removal of the coke-oven wastewater.
43
Fahey, Mark, and n/a. "Assessment of the suitability of CFD for product design by analysing complex flows around a domestic oven." University of Otago. Department of Design Studies, 2007. http://adt.otago.ac.nz./public/adt-NZDU20070417.111809.
Full textAbstract:
Competitive global markets are increasing the commercial pressure on manufacturing companies to develop better products in less time. To meet these demands, the appliance manufacturer, Fisher & Paykel, has considered the use of computer simulation of fluid flows to assist in product design. This technology, known as Computational Fluid Dynamics (CFD), has the potential to provide rewarding insight into the behaviour of designs involving fluids. However, the investment in CFD is not without risk. This thesis investigates the use of CFD in oven design expressly to evaluate the numerical accuracy and suitability of CFD in the context of oven product development.
CFD was applied to four cases related to oven design, along with detailed experimental investigations, and resulted in a number of relevant findings. In a study of an impinging jet, the SST turbulence model was found to produce better results than the k-ε turbulence model. Measurements indicated that the flow was unsteady, but CFD struggled to reproduce this behaviour. The synergy between experimental and numerical techniques was highlighted in the simulation of a two-pane oven door, and resulted in temperatures on outer surface of the door predicted by CFD to within 2% of measured values. In the third study, a CFD simulation of a tangential fan failed to deliver acceptable steady-state results, however a transient simulation showed promise. The final case examined the flows through the door and cooling circuit of the Titan oven. Velocities predicted by CFD compared well against measurements in some regions, such as the potential core of the jet at the outlet vent, but other regions, such as entrained air, were poor. Temperatures were predicted to within an average of 2% of measured values.
It is found that limited accuracy does not necessarily prevent CFD from delivering engineering value to the product development process. The engineering value delivered by CFD is instead more likely to be limited by the abilities of the user. Incompatibilities between CFD and the product development process can reduce the potential value of CFD but the effects can be minimised by appropriate management action. The benefits of CFD are therefore found to be sufficient to merit its use in the product development process, provided its integration into the organisation is managed effectively and the tool is used with discernment. Recommendations for achieving this are provided.
44
Yang, Cheng-Da, and 楊承達. "Minimizing oven opening frequency in IC packaging oven operations." Thesis, 2008. http://ndltd.ncl.edu.tw/handle/01644981787397486117.
Full textAbstract:
碩士國立成功大學
工業與資訊管理學系碩博士班
96
IC packaging is ‾nal stage in semiconductor device fabrication. Its main purpose is to protect IC chip and interconnect of devices. Oven operation is back-end process of IC packaging. Oven operation makes sure normal unctions of IC chip by solidifying an encapsulant and evaporating. Oven operation can reach the goal by baking at constant temperature and constant time. If the oven is opened during baking, the temperature of the oven will drop and the humidity int the oven will raise. However, the oven utilization is low if putting incoming lots in the oven after baking end of lots in the oven. This problem is solved in practice by adding extra baking time to reduce the influence of opening the oven. For example, if the baking time of the lot is 8 hours, it will be baked 8.5 hours or 9 hours actually. This action does not settle the real reason of causing incomplete baking and extra baking time also causes lower oven utilization. This thesis focuses on oven operation in IC packaging. Construct the problem model and then propose an algorithm to solve this problem. Decide the oven location, start-baking time and end-baking time for each lot.
45
Bo-RenLin and 林柏仁. "Thermal Simulation of an Illuminating Oven." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/76116538540043881804.
Full textAbstract:
碩士國立成功大學
機械工程學系
104
Before the producing process of solar cells is completed, an illuminating oven will be applied to illuminate and heat solar cells to decrease the extent of cells’ degradation and make cells’ performance be more stable. Currently, due to the design of illuminating oven, it leads to solar cells can’t be simultaneously heated to the same temperature in an illuminating oven. The purpose of this research is to heated solar cells to the same temperature, so new mechanisms are designed to reduce the temperature difference between cells. First, the temperature is defined difference as a performance index to determine the design is good or not. Second, using ANSYS FLUENT software simulates the original designs of mechanisms. Third, based on the simulation results above, the new mechanisms are designed to improve the performance. The mechanism designs divide into shutters design and adding short lamps. In the design of shutters, the geometry, angle and pitch of shutters are all changed to influence flow field which decreases the temperature difference between cells. In the design of adding short lamps, using Taguchi methods assists the design of short lamps. Through adjusting short lamps’ power and positions, the lowest temperature of cells is increased to the same temperature as other cells. Through the new mechanism designs, the max temperature difference decreases from 110oC to 41.25oC.
46
Lai, Po-Kai, and 賴柏凱. "Flowfield Simulation of TFT-LCD Annealing Oven." Thesis, 2009. http://ndltd.ncl.edu.tw/handle/71939074909318612011.
Full textAbstract:
碩士國立臺灣科技大學
機械工程系
97
As LCD factory advances to the 8.5 generation, the improvement on the manufacture facilities has draw significant attention for enhancing the competition advantage. However, the drying process, which is needed several times during the manufacturing procedure, is becoming more difficult due to the increasing LCD size. Therefore, designing annealing oven (ANOV) for drying LCD substrate is an essential and challenging task for TFT-LCD industry and become the goal of this study. At first, the flow visualization is performed numerically via CFD code Fluent to identify the detailed flow patterns inside the original ANOV. It follows that a severe non-uniform velocity distribution along the different rows of LCD plates and several serious reversed flows are found inside the utility air plenum and the LCD drying region. Afterwards, several modifications are imposed to assure the uniform velocity distribution at the exit of utility air chamber and the inlet side of LCD substrates. These improvements includes the removal of ventilation opening, the elimination of improper barriers at fan exit, the location adjustment of fan, adjusting the straightener’s porous ratio, additions of the flow straighteners, the blockage plates, and the corner guiding plates. Trough a systematic and comprehensive CFD analysis, it is demonstrated that a slight airstream increase 3.9%, the uniform velocity distribution, and the substantial reductions on the reversed and circulated flow patterns are achieved successfully. Also, the corresponding influences on the parameters are discussed and summarized for the designer’s reference.
47
Shen, Jui-Fu, and 沈瑞富. "Gas Absorption in Coke-Oven Gas Treatment Process." Thesis, 1999. http://ndltd.ncl.edu.tw/handle/39224308969823759166.
Full textAbstract:
博士國立成功大學
化學工程學系
87
Absorption technology has long occupied a crucial position in the industrial gas treatment processes. Refer to the existing absorption problems encountered in the coke-oven gas treatment plant of China Steel Corporation, three absorption topics were defined and studied in this work. They are：(1) surfactant effects on gas absorption under different flow patterns, (2) promotion mechanism for CO2 absorption into dilute aqueous NH3/MEA/DEA solutions, and (3) chemical enhancement for H2S absorption into dilute aqueous NH3 solutions and the effect of NH3 vapor on the acid gas removal by using aqueous NH3 solutions. Detailed understanding of the above absorption topics is both of industrial importance and of academic interest. Four typical types of absorber were designed and built for simulating the necessary absorption condition with diversified flow patterns. Except for the laboratory prepared absorbents, i.e. pure water, surfactant solutions, and chemical absorbents, an industrial absorbent sampling from a coke-oven gas treatment plant was also used in this work. A series of absorption tests were conducted and their corresponding absorption rates were carefully measured. Based on the experimental data and/or the related thermodynamic analysis result, the appropriate quantitative mechanism/expression for every absorption topic was proposed. The effect of organic impurities in industrial stripped coal water (SCW) on the absorption of CO2 was measured experimentally. Removal of these impurities via activated carbon showed a marked improvement in interphase mass transfer of a vertical wetted-wall column absorber. However, this benefit was not found in a stirred-cell absorber, in which different flow pattern from that in wetted-wall column absorber is expected. An ad hoc systematic study on the effects of three deliberately added surfactants on gas absorption by pure water in three different absorbers with different flow patterns was thereafter conducted. The experimental results reveal that absorption deterioration also prevails only in vertical wetted-wall column absorber and the reduction in liquid phase mass transfer by the addition of surfactant can be satisfactorily correlated with surface pressure of solutions. This indicates that the effect of the industrial impurities in SCW on gas absorption may successfully be simulated under the same flow pattern by a surfactant solution with the same surface pressure. A possible modification of the existing coke-oven gas (COG) treatment process for the benefit of absorption enhancement was finally proposed. Chemical enhancement factors for CO2 absorption into dilute aqueous NH3/MEA/DEA solutions in a batch stirred-cell absorber were experimentally determined over a wide range of CO2 loadings. The experimental data are used to examine the validity of two promotion mechanisms: the zwitterion mechanism, by which the carbamate formation is the sole main reaction occurring in the liquid, and the bulk-equilibrium mechanism, by which both the carbamate formation and the carbamate hydrolysis are two fast main reactions to enable the chemical equilibrium to prevail in the bulk-liquid. Concerning the above-mentioned two mechanisms, zwitterion mechanism is the well-known in literature, while the bulk-equilibrium mechanism is proposed in this work. For the absorption of CO2 into partially carbonated aqueous NH3 solutions, the chemical enhancement factors predicted by the bulk-equilibrium mechanism are in good agreement with the experimental data available. In cases of CO2 absorption into dilute aqueous MEA/DEA solutions, the results reveal that the zwitterion mechanism satisfactorily predicts the experimental data for CO2 loadings below 0.3, while the bulk-equilibrium mechanism is more competent in describing those for CO2 loadings larger than 0.5. A detailed rigorous thermodynamic simulation shows that the equilibrium extent of the carbamate hydrolysis, which generates free NH3/MEA/DEA in the bulk and hence promotes absorption, increases with the decrease of the initial amine concentration and with the proceeding of CO2 loadings. The cause of the difference on the appropriate promotion mechanisms for the absorption of CO2 by dilute aqueous NH3/MEA/DEA solutions is explained by the difference on the hydrolysis rates of NH3/MEA/DEA carbamates. Regarding H2S absorption into dilute aqueous NH3 solution, the absorption model based on an irreversible instantaneous reaction has been proved to be appropriate in predicting the chemical enhancement factor. The minor addition of NH3 vapor into the gas phase has experimentally shown a remarkable promotion of CO2 absorption into an aqueous NH3 solution. The absorption model presented in this work can fairly estimate the quantitative extent of this promotion. The result indicates that adding NH3 vapor into the gas phase to accelerate the removal rate of acid gas is practical. Finally, a set of data consisting of the measured composition along three absorbers of a coke-oven gas treatment plant is presented in this work.
48
LOC, NGUYEN HUU, and 阮有祿. "Improving Oven Temperature Control For Coil Coating Process." Thesis, 2011. http://ndltd.ncl.edu.tw/handle/16480478636729285133.
Full textAbstract:
碩士國立高雄應用科技大學
精密模具與機械產研碩士外國專班
99
Coil coating process is a method in which an organic coating material is applied on rolled metal strip in a continuous process. The output of the coil coating industry is a coated metal strip. This has numerous applications in various industries such as outdoor or indoor material for building or home appliances like roof or furniture... The important part of this process is drying and curing the layers of wet organic paint, this is performed by curing ovens. There are some kinds of different curing methods, so that there are also some kinds of oven types. However, the most popular oven is type of convection oven which has advantages of curing complex surfaces and cheaper cost. In this study, typical convection oven for CCL (Coil Coating Line) is shown to express how to dry and cure wet paint layers. The oven includes an Incinerator which dissipates exhausted solvent out of oven into open air after deodorization with firing and heat recuperation to increase effectiveness of using energy.
49
Lai, Fu-yu, and 賴附佑. "Heat Transfer Characteristics of a Hot Recirculating Oven." Thesis, 2007. http://ndltd.ncl.edu.tw/handle/81731306696305955484.
Full textAbstract:
碩士國立中央大學
能源工程研究所
95
The flow and heat transfer characteristics of a hot recirculating oven are studied. Three-dimensional, steady, turbulent flow is simulated using a k-εmodel to study the temperature distribution with the chamber of the oven. The numerical results can be divided into two parts. For the first part, the geometry parameters of the model are fixed and we change the conditions of the component of the oven. For example, power of electric heater, flow rate of fan and thermal conductivity of insulator. In the second part, we change the geometry parameters of the model and the conditions of the component of the oven are fixed. For example, change the hole numbers or position of a plate and the thickness of insulator. Results show that the mean temperature of chamber of the oven are raised by increasing power of the electric heater. When the flow rate of the fan or the thermal conductivity of the insulator are increased, the mean temperature of chamber is decreased. For the second part, we find that the 48 holes on the plate are suitable for the oven, and the mean temperature of the chamber reach the target value. The inlet holes should not be placed in the upper part of the inlet plate. Because this would increase the mean temperature of the chamber to higher than the target value. Using thicker insulation reduces the hat loss, and thus increases the mean temperature and saves energy input.
50
WU, HSIAO-HUI, and 吳小惠. "Temperature Uniformity of Panel in TFT-LCD Oven." Thesis, 2019. http://ndltd.ncl.edu.tw/handle/39kn9e.
Full textAbstract:
碩士逢甲大學
機械與電腦輔助工程學系
107
In this paper, the numerical simulation method is used to investigate the temperature uniformity of glass in a two-dimensional TFT-LCD oven model. The temperature uniformity affects the processing quality of the glass panel. However, the velocity of air between two glass panel is the crucial factor. Placing the perforated plate with different porosity in front of the glass panel to adjust the inlet velocity of each layer. The simulation results show that the standard deviation of the speed is reduced from 2.34m/s to 0.31m/s after the addition of the perforated plate. In addition, heating time is shortened from 600 seconds to 300 seconds.