There is a difference between reality and calculated value of the installation power of low temperature electric baking oven, so it has a influence on furnace temperature uniformity and balance and distribution of electric loading in the workshop.
According to empirical data and experiment, the drying technology design is: loadage, 70g, firstly hot air drying which constant temperature is 37℃ lasted 1.5h, then, intermittent microwave drying (microwave-on time 7s, microwave-off time 40s), until to security moisture content (around 11%).
Studies were carried out to determine the effect of baking, in different types of oven such as an earthen tendoor, a gas tandoor, an electric oven and a heated plate, on the physico-chemical and quality characteristics of tandoori roti.
The experimental data was obtained with chrome steel ball bearings of diameter 0.953 cm (7/16 in) heated in an electric oven to a pre-set temperature.
Its calcination in an electric oven under isothermal conditions was adopted for preparation of the intermediates and the main product, which were analysed by chromatography, IR spectroscopy, NMR spectroscopy, X-ray analysis and electron microscopy.
Isothermal calcination of starting binary dihydrogenphosphate has been also carried out in an electric oven at various temperatures.
Isothermal calcination of starting binary dihydrogenphosphate was carried out in electric oven at various temperatures.