Mass and heat balance calculations and economic evaluation of an innovative biomass pyrolysis project

2011 ◽  
Vol 5 (3) ◽  
pp. 355-361 ◽  
Author(s):  
Quanyuan Wei ◽  
Yongshui Qu ◽  
Tianwei Tan
2004 ◽  
Vol 171 (4S) ◽  
pp. 35-36
Author(s):  
J. Curtis Nickel ◽  
Heather McDonald ◽  
Marg Hux ◽  
Marc Brisson ◽  
Lisa Bernard

2020 ◽  
Vol 29 (11) ◽  
pp. 50-55
Author(s):  
V.I. Maklyukov ◽  
◽  
E.O. Gerasimova ◽  
N. V. Labutina ◽  
E.N. Rogozkin ◽  
...  

The article considers the results of research conducted during electric contact heating of rye-wheat dough pieces. It is established that the electrical conductivity of the crumb dough does not depend on the total humidity of the material, but mainly on the amount of free moisture. Using the current and temperature graphs, you can imagine how free moisture changes during the baking process and the influence of the thermophysical and colloidal process on the change in the value of free moisture. Experimentally determined the amount of heat that is spent on baking 1 kg of bread. The accuracy of the theoretical calculation of this parameter in the heat balance of the baking chamber is confirmed.


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