Experimental heat transfer performance evaluation of a novel multi electric injera bakery
Injera is daily cooked using conventional electric mitad or stove. It has low efficiency in the range of 45–55 %. This stove takes 14 min to heat up and another 3 min to make single Injera. The system has 50–60 % heat loss, of which bottom loss contributes 35.08 % (or 1.2 kW). In this paper, '&...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-08-01
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| Series: | Case Studies in Thermal Engineering |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2214157X25005611 |
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