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Thematische Bibliographien / Industrial oven / Zeitschriftenartikel

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Zeitschriftenartikel zum Thema „Industrial oven“

Autor: Grafiati

Veröffentlicht am 4. Juni 2021

Zuletzt aktualisiert am 20. Februar 2023

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1

Araújo, Morgana de Vasconcellos, Antonildo Santos Pereira, Jéssica Lacerda de Oliveira, Vanderson Alves Agra Brandão, Francisco de Assis Brasileiro Filho, Rodrigo Moura da Silva, and Antonio Gilson Barbosa de Lima. "Industrial Ceramic Brick Drying in Oven by CFD." Materials 12, no. 10 (May 16, 2019): 1612. http://dx.doi.org/10.3390/ma12101612.

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The drying process is a step of ceramic brick production which requires the control of process variables to provide a final product with a porous uniform structure, reducing superficial and volumetric defects and production costs. Computational fluid dynamics (CFD) is an important tool in this process control, predicting the drying physical phenomenon and providing data that improve the industrial efficiency production. Furthermore, research involving CFD brick drying has neglected the effects of oven parameters, limiting the analysis only to the bricks. In this sense, the aim of this work is

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2

Barrat, M., P. Dorléans, G. Villeneuve, and Y. Lécluse. "Partial State Model Reference Control of an Industrial Oven." Proceedings of the Institution of Mechanical Engineers, Part I: Journal of Systems and Control Engineering 206, no. 3 (August 1992): 145–49. http://dx.doi.org/10.1243/pime_proc_1992_206_324_02.

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The partial-state model/reference adaptive controller of Irving et al. and M' Saad is applied to an industrial oven The performances are compared with those of a GPC algorithm. The tracking ability is quite as good, and the control signal is smoother.

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3

Pask, F., J. Sadhukhan, P. Lake, S. McKenna, E. B. Perez, and A. Yang. "Systematic approach to industrial oven optimisation for energy saving." Applied Thermal Engineering 71, no. 1 (October 2014): 72–77. http://dx.doi.org/10.1016/j.applthermaleng.2014.06.013.

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4

Almeida, G. Silva, M. A. F. Barbosa Fernandes, J. N. Ferreira Fernandes, Gelmires Araújo Neves, W. M. P. Barbosa de Lima, and Antônio Gilson Barbosa de Lima. "Drying of Industrial Ceramic Bricks: An Experimental Investigation in Oven." Defect and Diffusion Forum 353 (May 2014): 116–20. http://dx.doi.org/10.4028/www.scientific.net/ddf.353.116.

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The purpose of this paper is to present an experimental study of clay brick drying. For the drying experiments, industrial holed bricks were dried in an oven under controlled conditions of velocity, temperature (constant and variable) and relative humidity of air. The continuous drying experiments ended when the mass reached constant weight. Experimental tests were performed under atmospheric pressure. Results of the drying and heating kinetics and volume variations during the process are shown and analyzed. It was verified that the drying process happens in the falling drying rate period, and

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5

Pask, Frederick, Peter Lake, Aidong Yang, Hella Tokos, and Jhuma Sadhukhan. "Industrial oven improvement for energy reduction and enhanced process performance." Clean Technologies and Environmental Policy 19, no. 1 (May 18, 2016): 215–24. http://dx.doi.org/10.1007/s10098-016-1206-z.

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6

Hrušková, M., and J. Skvrnová. "Use of maturograph and spring oven for the dermination of wheat flour baking characteristics." Czech Journal of Food Sciences 21, No. 2 (November 18, 2011): 71–77. http://dx.doi.org/10.17221/3479-cjfs.

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Quality characteristics of 30 commercial wheat flour samples from Czech industrial mills and 30 wheat flour samples prepared from wheat varieties cultivated in experimental fields (all from wheat harvest 2000) were analysed in detail including maturograph and spring oven (both from Brabender, Germany) as well as bread baking test (Czech method). Specific bread volumes of all flour samples were compared with the bread volumes determined by the oven spring test. The correlation analysis which expressed the relations between wheat flour rheological characteristics and the bread volume is reported

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7

Piazza, L., and P. Masi. "Development of Crispness in Cookies During Baking in an Industrial Oven." Cereal Chemistry Journal 74, no. 2 (March 1997): 135–40. http://dx.doi.org/10.1094/cchem.1997.74.2.135.

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8

Brønd, Søren, and Christina Sund. "Biological Removal of Nitrogen in Toxic Industrial Effluents, High in Ammonia." Water Science and Technology 29, no. 9 (May 1, 1994): 231–40. http://dx.doi.org/10.2166/wst.1994.0487.

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Industrial wastewaters with high ammonia concentrations, high toxicity and/or unfavourable COD/N ratio call for special attention and concern with regard to design and operation of the wastewater treatment system. Two cases are described: wastewater from a rendering plant and from a coke oven plant. The precondition for obtaining and maintaining a nitrification process in both a rendering plant and a coke oven plant is close control and regulation of pH in the process tanks. Both high and low values of pH cause inhibition of the nitrifiers. pH should be kept in the range 6.5-7.0. The organic f

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9

Ying, Yu Qian, Jian Gang Lu, Jin Shui Chen, and You Xian Sun. "PIDNN Based Intelligent Control of Ignition Oven." Advanced Materials Research 396-398 (November 2011): 493–97. http://dx.doi.org/10.4028/www.scientific.net/amr.396-398.493.

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In a steel plant, fuel gas caloricity of ignition oven always changes rapidly and largely. Consequently, the temperature of ignition oven can’t keep steady. To overcome this problem we employ intelligent control of ignition oven based on PIDNN (Proportional-Integral-Derivative Neural Network). As we know, ignition oven is a nonlinear, large delay and slow time-varying process, so traditional PID control usually doesn’t work well. Artificial neural networks can perform adaptive control by learning, so we adopt Proportional-Integral-Derivative neural network to tackle the problem taking the adva

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10

Li, Chao, Guoqiang Li, Shuting Zhang, Hongyu Wang, Ying Wang, and Yongfa Zhang. "Study on the pyrolysis treatment of HPF desulfurization wastewater using high-temperature waste heat from the raw gas from a coke oven riser." RSC Advances 8, no. 54 (2018): 30652–60. http://dx.doi.org/10.1039/c8ra06099a.

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The thermogravimetric TG and single riser of industrial 4.3 m coke oven were used as pyrolysis reactors to study the new technology of pyrolysis treating desulfurization wastewater by waste heat solution of coke-oven raw gas.

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11

Baik, O. D., S. Grabowski, M. Trigui, M. Marcotte, and F. Castaigne. "Heat Transfer Coefficients on Cakes Baked in a Tunnel Type Industrial Oven." Journal of Food Science 64, no. 4 (July 1999): 688–94. http://dx.doi.org/10.1111/j.1365-2621.1999.tb15111.x.

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12

Ismail, Olawale Saheed, Adetokunbo Andrew Awonusi, and Rahman Akinoso. "Isothermal Air Flow Investigation in Industrial Baking Oven of Different Impeller Locations using Computational Fluid Dynamics (CFD) Approach." Journal of Engineering Science 17, no. 2 (December 15, 2021): 73–91. http://dx.doi.org/10.21315/jes2021.17.2.5.

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Computational fluid dynamics (CFD) modelling was performed on a forced convection oven to investigate the isothermal airflow. Three oven design configurations based on their impeller location (back, side, and top wall) were compared with respect to their Turbulence Kinetic Energy (TKE) profile to determine the optimal configuration design for quick uniform baking. The air velocity was estimated from both experimental and modelling approaches at specific points in an oven with the back walled impeller. The CFD model was validated resulting in a calculation error of 30.34% of actual velocity whi

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13

Sanusi, M. S., M. O. Sunmonu, A. L. Adepoju, T. O. Abodunrin, and H. A. Ajibade. "Development and Evaluation of the Operational Parameters of a Rotary Oven." Nigerian Journal of Technological Development 17, no. 4 (March 11, 2021): 239–49. http://dx.doi.org/10.4314/njtd.v17i4.1.

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Developing an efficient rotary oven that is capable of addressing the issue of long baking duration and uneven heating distribution during baking could aid in encouraging indigenous use of the oven by small and medium scale bakeries in developing countries. This study aimed to develop and evaluate the performance of a rotary oven. Taguchi experimental design was used to investigate the influence of oven temperature (160, 180, 200°C) and oven rack speed (0, 10, 20 rpm) on the physical properties (baking time, mass, surface area, specific volume and density) of bread produced from the rotary ove

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14

Lu, Qi Rong, Qi Lin Tang, Lei Wang, Jie Zhu, and Jian Hui Luo. "Design of Microwave-Oven Hybrid Heat Treatment System Based on LabVIEW." Advanced Materials Research 756-759 (September 2013): 4515–19. http://dx.doi.org/10.4028/www.scientific.net/amr.756-759.4515.

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The heat treatment technology is a weak link in engineering technology in china. For the traditional microwave heat treatment system, the microwave electric field inside the oven can not be well-distributed. In case of the traditional oven heat treatment system, however, the materials dried process is very long. In this paper, we introduce a microwave-oven hybrid heat treatment system related to industrial production line, the proposed with both advantages of high efficiency of microwave and good thermal distribution of the oven, which can be applied for the determination of degree in heat tre

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15

S.A., Kravchenko, Starovoit A.G., Turkina O.V., and Chaplianko S.V. "The oven fund state analysis of the coke-chemical productions in Ukraine as on the date 01.01.2021." Journal of Coal Chemistry 3 (2022): 23–28. http://dx.doi.org/10.31081/1681-309x-2022-0-3-23-28.

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THE OVEN FUND STATE ANALYSIS OF THE COKE-CHEMICAL PRODUCTIONS IN UKRAINE AS ON THE DATE 01.01.2021 © S.A. Kravchenko, PhD in Technical Sciences (STATE ENTERPRISE "STATE INSTITUTE FOR DESIGNING ENTERPRISES OF COKE OVEN AND BY-PRODUCT PLANTS'' (SE "GIPROKOKS'')", 60 Sumska str., Kharkiv, 61002, Ukraine), A.G. Starovoit, Doctor of Technical Sciences (UKRAINIAN SCIENTIFIC AND INDUSTRIAL ASSOCIATION “UKRKOKS”), 1 Geroev Maidana sq., Dnipro, 49000, Ukraine), O.V. Turkina, S.V. Chaplianko, PhD in Technical Sciences (SE "GIPROKOKS") The oven fund state analysis has been carried out for coke batteries

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16

Li, Kai, Jiong Dong, and Mei Lei Jiang. "Dynamic Matrix Control for Multiple Gas Collectors of Coke Ovens." Applied Mechanics and Materials 599-601 (August 2014): 1215–19. http://dx.doi.org/10.4028/www.scientific.net/amm.599-601.1215.

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The pressure of gas collector in coke oven is an important industrial parameter in coking process, even in the whole metallurgical industry. Due to the complex characteristics of the multiple gas collectors pressure system, conventional control strategies meet challenges when the pressures in collector pipes are required to be kept at the appropriate operating point. Dynamic matrix control (DMC), which focus on the complicated industril process and has achieved successful and mature applications, is the most widely-used model predictive control (MPC). This paper introduce DMC to the multiple g

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17

Pei, Binbin, Ke Sun, Heng Yang, Chaozhan Ye, Peng Zhong, Tingting Yu, and Xinxin Li. "Oven-Controlled MEMS Oscillator with Integrated Micro-Evaporation Trimming." Sensors 20, no. 8 (April 22, 2020): 2373. http://dx.doi.org/10.3390/s20082373.

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This study reports an oven-controlled microelectromechanical systems oscillator with integrated micro-evaporation trimming that achieves frequency stability over the industrial temperature range and permanent frequency trimming after vacuum packaging. The length-extensional-mode resonator is micro-oven controlled and doped degenerately with phosphorous to achieve a frequency instability of ±2.6 parts per million (ppm) in a temperature range of −40 to 85 °C. The micro-evaporators are bonded to the resonator, integrated face-to-face, and encapsulated in vacuum. During trimming, the micro-evapora

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18

Ojo, Oluwaseun, Kehinde Adeleke, Abiola Ajayeoba, and Kamaldeen Bello. "Development of a Prototype Inverter Powered Baking Oven." Journal of Applied Engineering and Technological Science (JAETS) 3, no. 1 (December 26, 2021): 26–39. http://dx.doi.org/10.37385/jaets.v3i1.266.

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Development of a prototype inverter powered baking oven was carried out and performance was evaluated to determine its efficiency. The oven was designed and fabricated with an outer dimension (506 mm length x 506 mm width x 506 mm height) made up of mild steel and inner dimension (436 mm length x 436 mm width x 436 mm height) made up of stainless steel and used fiber glass as an insulator. The materials for fabrications were locally sourced and served as alternative for baking, roasting or boiling using electrical recharged power in case of power failure. The prototype inverter baking oven ope

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19

Therdthai, Nantawan, Weibiao Zhou, and Thomas Adamczak. "Two-dimensional CFD modelling and simulation of an industrial continuous bread baking oven." Journal of Food Engineering 60, no. 2 (November 2003): 211–17. http://dx.doi.org/10.1016/s0260-8774(03)00043-8.

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20

Tokunaga, Norikazu, Yasuo Matsuda, Kunio Isiyama, and Hisao Amano. "High frequency inverter for microwave oven." IEEJ Transactions on Industry Applications 110, no. 5 (1990): 447–56. http://dx.doi.org/10.1541/ieejias.110.447.

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21

"Industrial automated oven." Metal Finishing 94, no. 4 (April 1996): 92. http://dx.doi.org/10.1016/s0026-0576(96)97686-2.

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22

"Conveyor oven." Metal Finishing 98, no. 4 (April 2000): 66. http://dx.doi.org/10.1016/s0026-0576(00)81614-1.

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23

"Powder oven." Metal Finishing 98, no. 10 (October 2000): 71–72. http://dx.doi.org/10.1016/s0026-0576(00)83449-2.

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24

"Oven software." Metal Finishing 99, no. 2 (February 2001): 111. http://dx.doi.org/10.1016/s0026-0576(01)81028-x.

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25

"Jackson Oven." Metal Finishing 103 (September 2005): 10. http://dx.doi.org/10.1016/s0026-0576(05)80697-x.

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26

"Oven systems." Metal Finishing 105, no. 7-8 (July 2007): 105. http://dx.doi.org/10.1016/s0026-0576(07)80206-6.

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27

"Conveyor oven." Metal Finishing 105, no. 5 (May 2007): 66. http://dx.doi.org/10.1016/s0026-0576(07)80571-x.

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28

"Cabinet oven." Metal Finishing 105, no. 4 (April 2007): 56. http://dx.doi.org/10.1016/s0026-0576(07)80591-5.

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29

"Infrared oven." Metal Finishing 94, no. 11 (November 1996): 26. http://dx.doi.org/10.1016/s0026-0576(96)92639-2.

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30

"Curing oven." Metal Finishing 94, no. 11 (November 1996): 28. http://dx.doi.org/10.1016/s0026-0576(96)92647-1.

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31

"Universal oven." Metal Finishing 102, no. 12 (December 2004): 55. http://dx.doi.org/10.1016/s0026-0576(04)84807-4.

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32

"Infrared oven." Metal Finishing 102, no. 11 (November 2004): 39. http://dx.doi.org/10.1016/s0026-0576(04)84835-9.

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33

"Oven monitor." Metal Finishing 96, no. 12 (December 1998): 19. http://dx.doi.org/10.1016/s0026-0576(98)81257-9.

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34

"Stripping oven." Metal Finishing 94, no. 7 (July 1996): 24. http://dx.doi.org/10.1016/s0026-0576(96)98280-x.

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35

"Infrared oven." Metal Finishing 95, no. 11 (November 1997): 105. http://dx.doi.org/10.1016/s0026-0576(97)81578-4.

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36

"Cabinet oven." Metal Finishing 96, no. 2 (February 1998): 101. http://dx.doi.org/10.1016/s0026-0576(97)82837-1.

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37

Gonelimali, Faraja Deo, Beatrix Szabó-Nótin, and Mónika Máté. "Optimal drying conditions for valorization of industrial apple pomace: Potential source of food bioactive compounds." Progress in Agricultural Engineering Sciences, August 19, 2021. http://dx.doi.org/10.1556/446.2021.30009.

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AbstractApple pomace contains a large amount of useful bioactive compounds that have wide application in the food industry. In this study the effect of drying temperature and pressure (high temperature 80 °C and low temperature 60 °C using a conventional oven and a combination of conventional plus vacuum drying oven) on the antioxidant capacity and phenolic compounds of apple pomace extract was investigated. For a combination of conventional and vacuum drying ovens, samples were first dried by a conventional oven to a moisture content of approximately 10% then vacuum dried to reach a final moi

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38

Nowak, Dimitri, Tomas Johnson, Andreas Mark, Charlotte Ireholm, Fabio Pezzotti, Lars Erhardsson, Daniel Ståhlberg, Fredrik Edelvik та Karl-Heinz Küfer. "Multicriteria Optimization of an Oven With a Novel ε-Constraint-Based Sandwiching Method". Journal of Heat Transfer 143, № 1 (4 листопада 2020). http://dx.doi.org/10.1115/1.4048737.

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Abstract Oven curing of automotive parts is a complex industrial process involving multiple scales ranging from submillimeter thick layers to the size of the ovens, and long curing times. In this work, the process is simulated by state-of-the-art immersed boundary techniques. First, the simulations are validated against temperature measurements, in a lab scale oven, of three parts taken from a truck cab. Second, a novel multicriteria optimization method is proposed. It is applied to study the optimal positioning of the three parts with respect to curing time and energy consumption. The results

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39

"Oven sealing system." Metal Finishing 97, no. 7 (July 1999): 66. http://dx.doi.org/10.1016/s0026-0576(00)80652-2.

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40

"Belt conveyor oven." Metal Finishing 97, no. 11 (November 1999): 74. http://dx.doi.org/10.1016/s0026-0576(00)82175-3.

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41

"Plating drying oven." Metal Finishing 98, no. 9 (September 2000): 97. http://dx.doi.org/10.1016/s0026-0576(00)83309-7.

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42

"Electric cabinet oven." Metal Finishing 97, no. 8 (August 1999): 70–71. http://dx.doi.org/10.1016/s0026-0576(01)80171-9.

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43

"Electric cabinet oven." Metal Finishing 99, no. 1 (January 2001): 93. http://dx.doi.org/10.1016/s0026-0576(01)80585-7.

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44

"Belt conveyor oven." Metal Finishing 99, no. 3 (March 2001): 78–79. http://dx.doi.org/10.1016/s0026-0576(01)80937-5.

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45

"Walk-in oven." Metal Finishing 99, no. 6 (June 2001): 138–39. http://dx.doi.org/10.1016/s0026-0576(01)81310-6.

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46

"Electric infrared oven." Metal Finishing 105, no. 1 (January 2007): 58. http://dx.doi.org/10.1016/s0026-0576(07)80027-4.

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47

"Batch cabinet oven." Metal Finishing 105, no. 7-8 (July 2007): 100. http://dx.doi.org/10.1016/s0026-0576(07)80190-5.

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48

"Walk-in oven." Metal Finishing 105, no. 9 (September 2007): 74. http://dx.doi.org/10.1016/s0026-0576(07)80226-1.

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49

"Ceramic-panel oven." Metal Finishing 105, no. 4 (April 2007): 56. http://dx.doi.org/10.1016/s0026-0576(07)80595-2.

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50

"Gas-fired oven." Metal Finishing 105, no. 4 (April 2007): 56–57. http://dx.doi.org/10.1016/s0026-0576(07)80596-4.

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