Development and investigation of the reduced mathematical model of the process of baking carbon products
The development of optimal control of the process of baking carbon products involves consideration of the influence of characteristic zones of the furnace and uniformity of the temperature field of workpieces. This statement suggests the development of a distributed-parameter mathematical model of t...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
PC Technology Center
2019-02-01
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| Series: | Eastern-European Journal of Enterprise Technologies |
| Subjects: | |
| Online Access: | http://journals.uran.ua/eejet/article/view/154840 |