摘要
传统的鼓风式中餐炒菜灶热效率仅为20%左右,通过增加辐射壁,可强化传统炒菜灶的燃烧与换热过程,提高系统热效率。采用均匀搅拌反应器(PSR)模型,研究了炉内的燃烧与换热过程,建立了相应的传热模型,并对系统热效率进行了分析。研究发现改造后的新型中餐炒菜灶热效率有大幅度提高,具有显著的节能效果和应用前景。
The thermal efficiency of conventional blast Chinese cooking appliances is merely around 20%. Its combustion chamber can be modified by increasing a radiation wall. We use the Perfectly Stirred Reactor （PSR） model to analyze the combustion and heat transfer processes in either the conventional or the modified combustion chambers. The development of corresponding heat transfer model was also reported, as well as the thermal efficiency analysis of the system. It can be concluded that the modified Chinese cooking appliances have a significant improvement in thermal efficiency, which suggests its prominent energy-saving effect and promising application in the future.
出处
《工业加热》
CAS
2007年第4期10-12,共3页
Industrial Heating
关键词
炒菜灶
对流换热
辐射换热
强化换热
Chinese cooking
convection heat transfer
radiation heat transfer
intensifying heat transfer
