Open AccessThe influence of the initial temperature of the air, fed into the chamber «under the fire», on the temperature mode of carbon products roasting
Author(s) -
O. A. Zhuchenko,
Anton Korotynskyi
Publication year - 2018
Publication title -
vìsnik priazovsʹkogo deržavnogo tehnìčnogo unìversitetu. serìâ: tehnìčnì nauki
Language(s) - English
Resource type - Journals
eISSN - 2519-271X
pISSN - 2225-6733
DOI - 10.31498/2225-6733.36.2018.142550
Subject(s) - roasting , combustion , homogeneity (statistics) , air temperature , maximum temperature , environmental science , drop (telecommunication) , materials science , process engineering , metallurgy , mechanical engineering , chemistry , thermodynamics , engineering , mathematics , meteorology , physics , statistics , organic chemistry