Advance Technique on the Baking Oven for Moisture Sensitive Devices
碩士 === 國立聯合大學 === 機械工程學系碩士班 === 99 === The purpose of this research was to improve the present baking oven. The distribution of the air flow in the chamber of the present baking oven is extremely non-uniform on the cross section of the chamber. The insulation at the joint between the door and oven b...
Main Authors: | Liang,Yijui, 梁益瑞 |
---|---|
Other Authors: | Chang,Yun |
Format: | Others |
Language: | zh-TW |
Published: |
2011
|
Online Access: | http://ndltd.ncl.edu.tw/handle/01431813637868230176 |
Similar Items
-
The influence from the angle of the continuous baking oven fan on the moisture content of sleeve
by: Hung, Yu-Chun, et al.
Published: (2017) -
THE STUDY OF THE BAKING OVENS BY COMPUTER SIMULATION
by: Litovchenko Igor
Published: (2013-12-01) -
A study of baking oven vapors
by: Pence, Ernest Albert.
Published: (2015) -
Energy consumption for baking and characteristics of baked product in relation to type of oven and baking procedure /
by: Nee, Yulin
Published: (1982) -
The Production of Acceptable Baked products in the Electronic Oven
by: Knudsen, Lois Irene
Published: (1971)