(1920) Heat and its Significance in the Bakery : Temperature, Measurement and Control, July 21, 1920. Iowa State University
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Abstract
This booklet provides an explanation of all the features involved in obtaining maximum heat efficiency from a bake oven heated by coal. Not only the amount of heat must be dealt with, but also the physical constants of hot substances in their connection with heat, convection, conduction, and radiation. Ways of measuring the oven temperature are also pointed out.
| Item Type: | Departmental Report |
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| Note: | Engineering Extension Department Bulletin No. 46, 1920 |
| Keywords: | By: Pirrie, Peter G; Contributor(s): Iowa State College of Agriculture and Mechanic Arts. Engineering Extension Department; Bakeries; Temperature control |
| Subjects: | Utilities and communications > Energy resources > Coal |
| ID Code: | 44349 |
| Deposited By: | Pamela Rees |
| Deposited On: | 10 May 2023 21:00 |
| Last Modified: | 10 May 2023 21:00 |
| URI: | https://publications.iowa.gov/id/eprint/44349 |