The preparation of the oven for the examination which heat form which aimed at development of a cooking vessel machine for the pottery can control.

以陶器用烹调容器机械的开发为目的，准备用于试验能够控制加热形式的烤箱。

• 批准号: 13558008
• 负责人: HATAE Keiko
• 金额: $ 7.17万
• 依托单位: Ochanomizu University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (B)
• 财政年份: 2001
• 资助国家: 日本
• 起止时间: 2001 至 2002
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-13558008/
• 关键词: oven; Heat Transfer; speed of Heat Transfer; copper ball; radiation; In the oven temperature; The radiation quantity of heat transfer; The convection quantity of heat transfer

Wind speed manufactured the oven which could heat food by the radiation heat or the convection heat in the range of 9m from 3m per second as an experiment by this research in the range of 350℃ from the normal temperature 【 the inside of the oven 】.Food confirmed it when heat transfer speed calculated as an index of the quantity of heat to receive from the temperature rise curve of copper ball was proposed and the heating ability of the oven could be compared by using this value. Food was actually heated, and how to control the completion of food was established.The food that heating is finished in a short time can control that thickness is light at heat transfer speed as a result of actually heating food. The influence of heat transfer rate must take the food which you must heat for a long time into consideration, too. Complete condition can be controlled at heat transfer speed if a heating condition is divided into 2 based on 60% of the radiation rates.

本研究在常温350℃的范围内，以风速制作了一台以辐射热或对流热加热食物的烤箱，实验范围为每秒3m至9m，提出了从铜球温升曲线计算出受热量的指标时，食物证实了这一点，并可用该值来比较烤箱的加热能力。食物实际上是被加热的，如何控制食物的完好率是建立起来的。加热在短时间内完成的食物可以控制由于实际加热食物而导致的厚度在传热速度上是轻的。传热率的影响也必须考虑到你必须长时间加热的食物。如果根据60%的辐射率将加热条件分成2个条件，则完全条件可以控制在换热速度。