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- W1922261502 abstract "A new bread oven has been developed, tested and presented in this work for local balady bread. The design has the advantage of being efficient and producing unpolluted bread. An extensive study of the conventional and available designs has been carried out in order to help develop the new design. Evaluation of the conventional design is based on numerous tests and measurements. A computer code utilizing the indirect method has been developed to evaluate the thermal performance of the tested ovens. The present design achieves higher thermal efficiency of about 50% than the conventional ones. In addition, its capital cost is much cheaper than other imported designs. Thus, the present design achieves higher efficiency, pollutant free products and less cost. Moreover, it may be modified for different types of bread baking systems." @default.
- W1922261502 created "2016-06-24" @default.
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- W1922261502 date "2002-12-24" @default.
- W1922261502 modified "2023-09-26" @default.
- W1922261502 title "Energy-efficient ovens for unpolluted balady bread" @default.
- W1922261502 cites W2041973647 @default.
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- W1922261502 doi "https://doi.org/10.1109/iecec.1996.553425" @default.
- W1922261502 hasPublicationYear "2002" @default.
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