On designing woodstoves
On designing woodstoves
复制标题
关于木炉的设计
DOI：
--
复制
发表时间：
1982
期刊：
影响因子：
--
通讯作者：
P. Verhaart
中科院分区：
文献类型：
--
作者：
P. Verhaart
在评估烹饪的能源需求之前，先分析在家庭食品制备中发挥作用的食品工艺过程；这反过来又导致一份先进类型的燃烧木质炉子的规格清单。在回顾了能源供应选项、炉灶的建筑材料和食品加工中的热传递机制之后，讨论了炉灶的健康和舒适性问题。接下来讨论利用自然通风来促进燃烧和换热。这与目前使用的明火和密闭炉灶形成了鲜明的对比。对这两种情况都提出了燃烧模型并进行了讨论，最后得出的结论是，在目前可用的密闭炉膛中，如果可能的话，很难控制功率。结论的最后一章提出了加强研究改进木质燃料燃烧的理由。
An analysis of the food-technological processes that play a role in the domestic preparation of food precedes an assessment of the energy requirements for cooking; this in turn leads to a list of specifications for an advanced type of woodburning cookstove. After a review of the energy supply options, building materials for stoves and heat transfer mechanisms operative in food processing follows a discussion on health and comfort aspects of stoves. The use of natural draught to promote combustion and heat transfer is discussed next. This is contrasted with open fires and closed stoves as they are used at present. For both a combustion model is proposed and discussed, winding up with the conclusion that in the presently available closed stoves control of the power is difficult if at all possible. A final chapter of conclusions makes a case for an intensified research effort on improving combustion of woodfuels.