Characterization of the heat transfer within the baking oven based on the volumetric ceramic burner (VCB) technology

Raab F, Zbogar-Rasic A, Jovicic V, Delgado A (2015)

Publication Type: Conference contribution

Publication year: 2015

Pages Range: -

Conference Proceedings Title: 29th EFFoST Conference Proceedings - Food Science Research and Innovation: Delivering sustainable solutions to the global economy and society

Event location: Athen

ISBN: 978-618-82196-1-8

Authors with CRIS profile

Franziska Raab Lehrstuhl für Strömungsmechanik (LSTM) Ana Zbogar-Rasic Lehrstuhl für Strömungsmechanik (LSTM) Vojislav Jovicic Lehrstuhl für Strömungsmechanik (LSTM) Antonio Delgado Lehrstuhl für Strömungsmechanik (LSTM)

Related research project(s)

Systematische Untersuchungen zur Einsatzqualifizierung einer innovativen Backofentechnik mit volumetrischem keramischem Brenner (VKB) einstellbaren Wellenlängenspektrums sowie hoher Regeldynamik und Energieeffizienz May 1, 2014 - April 30, 2017

How to cite

APA:

Raab, F., Zbogar-Rasic, A., Jovicic, V., & Delgado, A. (2015). Characterization of the heat transfer within the baking oven based on the volumetric ceramic burner (VCB) technology. In 29th EFFoST Conference Proceedings - Food Science Research and Innovation: Delivering sustainable solutions to the global economy and society (pp. -). Athen.

MLA:

Raab, Franziska, et al. "Characterization of the heat transfer within the baking oven based on the volumetric ceramic burner (VCB) technology." Proceedings of the 29th EFFoST Conference - Food Science Research and Innovation: Delivering sustainable solutions to the global economy and society, Athen 2015. -.

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