Engineering Experiment Station Series Volume 14-18 - Bookswagon
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Engineering Experiment Station Series Volume 14-18

Engineering Experiment Station Series Volume 14-18


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About the Book

This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1914 Excerpt: ...final consideration in comparing the efficiency of two ovens is this, --which one will cook a given article of food in the best manner with the expenditure of the least amount of fuel? This suggests another method of specifying the operating efficiencies of cooking apparatus: to determine the amount of energy required to cook a standard article of food under standard conditions, specifying the quality of the food, the quantity, and the time and temperature of cooking. This method might prove satisfactory if the standard conditions could be determined so as to be reliable and be typical of average cooking processes. There would be a difficulty, however, in assuming any one article of food as a standard. The conditions of cooking vary to such an extent that a particular oven might be more economical for cooking one kind of food and less so for another kind. For instance, biscuits require a short time of cooking at a high temperature, ten to fifteen minutes at 200 to 220 C. (392 to 428 F.) while cereals and vegetables are best cooked for several hours at a temperature somewhat below boiling. Another method of indicating the efficiency of electric ovens would be to specify the energy required to supply the losses. The loss due to opening the oven door will be practically the same for all ovens of the same size so that the principal losses will be those due to radiation, convection and preheating. Evidently, when a particular article of food is cooked under the same conditions of time and temperature in various ovens, the part of the energy input absorbed by the food will be practically the same while the part of the energy input not absorbed by the food, or the losses, will depend upon the characteristics of the oven. If the energy required to heat various ovens..


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Product Details
  • ISBN-13: 9781231388020
  • Publisher: Rarebooksclub.com
  • Publisher Imprint: Rarebooksclub.com
  • Height: 246 mm
  • No of Pages: 60
  • Spine Width: 3 mm
  • Width: 189 mm
  • ISBN-10: 1231388021
  • Publisher Date: 01 May 2012
  • Binding: Paperback
  • Language: English
  • Returnable: N
  • Weight: 127 gr


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