A new kind of thermoelectric heat pump water heater for kitchens exhaust heat recovery was presented,and its performances were investigated under different operating voltages.The experiment results show that the coeff...A new kind of thermoelectric heat pump water heater for kitchens exhaust heat recovery was presented,and its performances were investigated under different operating voltages.The experiment results show that the coefficient of performance decreases and the temperature difference between the hot and cold sides becomes larger with the increase of the operating voltage,but the heating time becomes short.The higher the temperature of water,the greater the temperature difference between the hot and cold sides,leading to a smaller coefficient of performance.Under an exhaust temperature of 36 ℃,the coefficient of performance decreases from 1.66 to 1.22 when the temperature of water increases from 28 ℃ to 46 ℃ with operating voltage 16 V.Performance tests illustrate that,compared with the conventional electrical water heaters,the new kind of thermoelectric heat pump water heater is more coefficient.展开更多
Changes in spaces for cooking and eating are fundamental to modern architecture. Proposals and studies conducted in America from the 19th century and in Europe mainly from the 1920s have caused architectural debates o...Changes in spaces for cooking and eating are fundamental to modern architecture. Proposals and studies conducted in America from the 19th century and in Europe mainly from the 1920s have caused architectural debates on the nature of the kitchen space, i.e., to achieve either spaces that are organized and efficient or spaces for working and living. Modern architecture has transformed the kitchen and determined its appearance throughout the 20th century. The intensity of this transformation has depended on social, technical, and architectural contexts.In this study, we focus on how modern architectural approaches influenced dwellings in Barcelona, Spain between the 1920s and the 1950s. The study demonstrates that changes did not occur regularly and were limited to the incorporation of certain services or technological improvements. During this period, cooking and eating spaces were not considered in depth and were treated as areas of secondary importance within dwellings. Changes only became significant from the 1950s onward, when economic improvements, technological innovations, the housing problem, and the gradual arrival of Western cultural references changed the values of these spaces.展开更多
Imagine walking into neat African villages with round decorated kitchens and warm welcoming smiles from African exhibitors offering genuine teas and other beverages,indigenous snacks,music dance and hospitality.
基金Supported by Hunan Science and Technology Office(06wk3023)National High Technology Research and Development Program of China(2006AA05Z229)Project-sponsored by SRFfor ROCS,SEM
文摘A new kind of thermoelectric heat pump water heater for kitchens exhaust heat recovery was presented,and its performances were investigated under different operating voltages.The experiment results show that the coefficient of performance decreases and the temperature difference between the hot and cold sides becomes larger with the increase of the operating voltage,but the heating time becomes short.The higher the temperature of water,the greater the temperature difference between the hot and cold sides,leading to a smaller coefficient of performance.Under an exhaust temperature of 36 ℃,the coefficient of performance decreases from 1.66 to 1.22 when the temperature of water increases from 28 ℃ to 46 ℃ with operating voltage 16 V.Performance tests illustrate that,compared with the conventional electrical water heaters,the new kind of thermoelectric heat pump water heater is more coefficient.
文摘Changes in spaces for cooking and eating are fundamental to modern architecture. Proposals and studies conducted in America from the 19th century and in Europe mainly from the 1920s have caused architectural debates on the nature of the kitchen space, i.e., to achieve either spaces that are organized and efficient or spaces for working and living. Modern architecture has transformed the kitchen and determined its appearance throughout the 20th century. The intensity of this transformation has depended on social, technical, and architectural contexts.In this study, we focus on how modern architectural approaches influenced dwellings in Barcelona, Spain between the 1920s and the 1950s. The study demonstrates that changes did not occur regularly and were limited to the incorporation of certain services or technological improvements. During this period, cooking and eating spaces were not considered in depth and were treated as areas of secondary importance within dwellings. Changes only became significant from the 1950s onward, when economic improvements, technological innovations, the housing problem, and the gradual arrival of Western cultural references changed the values of these spaces.
文摘Imagine walking into neat African villages with round decorated kitchens and warm welcoming smiles from African exhibitors offering genuine teas and other beverages,indigenous snacks,music dance and hospitality.
