Please use this identifier to cite or link to this item:https://hdl.handle.net/20.500.12259/83265
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dc.contributor.authorBedrova, Kira-
dc.coverage.spatialLT-
dc.date.accessioned2019-05-17T01:32:55Z-
dc.date.available2019-05-17T01:32:55Z-
dc.date.issued2011-
dc.identifier.issn13928244-
dc.identifier.otherVDU02-000044930-
dc.identifier.urihttps://hdl.handle.net/20.500.12259/83265-
dc.description.abstractThe biggest loss in baking process appears with removing gas. The temperature of removed gas is 205 "C. To reduce this loss the heatregulates with measures of 0,48 m diametre of heatregulator, 1,3 m lengh of heatregulator, amout of running water 10200 kg/h, temperature of warmed water 80 °C is being installed into the middle of the chimney. Obtained hot water is uset for vapour production of dough raising chamber 20496 kW of electric energy can be saved in a year. That makes about 10043,04 It of economic benefiten
dc.description.sponsorshipVytauto Didžiojo universitetas-
dc.description.sponsorshipŽemės ūkio akademija-
dc.format.extentp. 23-27-
dc.language.isolt-
dc.relation.ispartofAgroinžinerija ir energetika: LŽŪU Žemės ūkio inžinerijos fakulteto mokslo populiarinimo ir gamybos žurnalas. , 2011, Nr. 16-
dc.subject.classificationStraipsnis mokslo-populiarinimo leidinyje / Article in popular science editions (S6)-
dc.subject.otherMechanikos inžinerija / Mechanical Engineering (T009)-
dc.titleŠilumos optimizavimo pyragų kepimo krosnyje tyrimaslt
dc.title.alternativeResearch of heating improvement in the oven for baking cakeslt
dc.typejournal article-
dcterms.bibliographicCitation5-
dc.date.updated2011-05-18T12:15Z-
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local.typeS-
item.grantfulltextopen-
item.fulltextWith Fulltext-
crisitem.author.deptŽemės ūkio akademija-
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications
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