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摘要:
This work concerns an experimental and numerical study of energy losses in a typical oven usually used in the agro-food craft sector in Burkina Faso. The experimental results were obtained by infrared thermography of the oven and by monitoring the evolution of the wall temperatures using thermocouples connected to a data acquisition system. These results indicate that the energy losses are mainly through the walls of the oven. The numerical study based on the energy balance and corroborated by the experimental study made it possible to quantify these losses of energy which represents almost half of the fuel used. These results will allow us to work on a new, more efficient oven model for the grilling sector in Burkina Faso.
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篇名 Experimental and Numerical Study of Energy Losses in a Barbecue Oven in Burkina Faso
来源期刊 能源效率(英文) 学科 经济
关键词 GRILL OVEN Optimization Energy LOSSES NODAL Method
年,卷(期) 2020,(1) 所属期刊栏目
研究方向 页码范围 31-52
页数 22页 分类号 F42
字数 语种
DOI
五维指标
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研究主题发展历程
节点文献
GRILL
OVEN
Optimization
Energy
LOSSES
NODAL
Method
研究起点
研究来源
研究分支
研究去脉
引文网络交叉学科
相关学者/机构
期刊影响力
能源效率(英文)
季刊
2169-2637
武汉市江夏区汤逊湖北路38号光谷总部空间
出版文献量(篇)
91
总下载数(次)
0
总被引数(次)
0
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