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DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.advisor | 陳希立 | |
dc.contributor.author | Yu-Cheng Chang | en |
dc.contributor.author | 張育誠 | zh_TW |
dc.date.accessioned | 2021-06-16T06:31:25Z | - |
dc.date.available | 2019-09-05 | |
dc.date.copyright | 2014-09-05 | |
dc.date.issued | 2014 | |
dc.date.submitted | 2014-08-06 | |
dc.identifier.citation | [1] Arezoo Campbell , The role of aluminum and copper on neuroinflammation and Alzheimer's disease, Journal of Alzheimer's Disease, IOS Press, Volume 10, Number 2-3/2006, pp. 165-172.
[2] Poonam Raj, et al, Leaching of aluminum from cookwares- a review, Environmental Geochemistry and Health (1997), 19, 1-18. [3] Barham, Peter,The Science of Cooking2001 (Book Style), VIII, 244 p. 27 illus. ISBN 3-540-67466-7 Springer-Verlag Berlin Heidelberg New York-5, pp. 58-62. [4] Tahir Ayata, Predictions of temperature distributions on layered metal plates using artificial neural networks, Elsevier, 28November 2005. [5] B. Nilforooshan Dardashti, M. R Sedighi, Numerical Solution of Heat Transfer In Single and Multi-Metal Pan, Applied Mechanics and Materials Vols. 148-149 (2012) pp 227-231, Trans Tech Publications. [6] Mohammadreza Sedighi, Behnam,Nilforooshan Dardashti,Heat Transfer Modeling in Multi-Layer Cookware Using Finite Element Method International Journal of Science and Engineering Investigations, Volume 1, Issue 1, February 2012. [7] W.M. Rohsenow, “Boiling,”in Handbook of Heat Transfer, W. M. Rohsenow and J. P. Hartnett eds., Sec 13, McGraw-Hill Book Company, New York, 1998. [8] J. G. Collier and J. R. Thome, “Convective Boiling and Condensation,” 3rd ed., Clarendon Press, Oxford, UK, 1994. [9] S. Nukiyama, “Maximum and Minimum Values of Heat Transmitted from a Metal to Boiling Water under Atmospheric Pressure,” J. Soc. Mech. Eng. Japan, Vol. 37, pp. 367-374, 1934. English Translation, Int. J. Heat Mass Transfer, Vol. 9, pp. 1419-1433, 1966. [10] E. A. Faber and E. L. Scorah, “Heat Transfer to Water Boiling under Pressure,” Trans. ASME, Vol. 70, pp.369, 1948. [11] 薛乃綺,過去15年來銅價的發展歷程,金屬工業研究發展中心,產業評估專欄 [12] http://www.lme.com/metals/non-ferrous, London metal exchange. [13] Tai-Her Yang, “Thermal conduction device having a layered structure with different thermal characteristics of the layers,” the US patent, EP 2317272 A2. | |
dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/56930 | - |
dc.description.abstract | 隨著科技文明的發展,能源議題逐漸受到重視,其中如何提升能源的使用效率和減少成本原料的使用,都是現在需要挑戰與創造。因此現今在家庭生活用品上,幾乎都朝著這方向邁進。而廚房用具中的鍋具,更是在家庭中將能源使用在食品上的重要媒介。如何在鍋具上提升能源的使用效率和減少成本原料的使用便是本研究的主要課題。
本研究進行數值模擬前,為了驗證溫度分布的均勻性對能源效率的使用影響,分別對三種不同加熱源電晶爐、卡式爐及電爐搭配不銹鋼複合銅之鍋具進行煮水實驗的操作。得到溫度分布均勻性較好的,較能有效率提升水溫。因此在數值模擬的研究上,嘗試找到用多少比例的鋁取代銅且能盡量達到溫度分布均勻性較好的組合,讓不銹鋼複合銅鋁之鍋具能盡量達到溫度分布的均勻也能降低成本的花費。 在研究結果方面,當不銹鋼複合銅鋁之鍋具在某種組合的條件下,能夠找到其溫度分布的均勻性能盡量貼近不銹鋼複合銅之鍋具的均勻性,且其平均偏差的差值小於約1以內時,最多能將約36%的銅用鋁取代;約節省33%的成本。 | zh_TW |
dc.description.abstract | With the development of civilization and technology, increasing attention has been given to energy issues, how to improve energy efficiency and reduce the cost of materials are need to be challenged and created. The cookware of kitchen appliances, is the important medium for energy used to food at home. Therefore, how to improve energy efficiency and reduce the cost of materials is the main subject of this research.
In order to verify the efficiency of the energy be used on the uniformly temperature distribution before the numerical simulation. Respectively, using the stainless steel cookware composite of the copper in the experiments to boil water for three different heating sources, electric furnace, portable gas stove and furnace. Obtain a result, more uniformly of the temperature distribution is more efficiently of the water boiling. So, the study of numerical simulation is trying to find a combination of stainless steel, copper and aluminum, which can replaced copper by the maximum of aluminum. Also, achieve a uniformly temperature distribution and less cost. In the study, we can find a thirty-six percent of copper replaced by aluminum in a combination, and the performance of the temperature distribution is less than one degree with basis line. And totally, cut down the thirty-three percent of the cost, is the optimum. | en |
dc.description.provenance | Made available in DSpace on 2021-06-16T06:31:25Z (GMT). No. of bitstreams: 1 ntu-103-R00522322-1.pdf: 2019004 bytes, checksum: 570d1b5ea291e19cb114f3fb4f9e52a5 (MD5) Previous issue date: 2014 | en |
dc.description.tableofcontents | 誌謝 I
摘要 II Abstract III 目錄 IV 圖目錄 VII 表目錄 X 符號說明 XI 第一章 緒論 1 1-1前言 1 1-2文獻回顧 2 1-3研究動機與目的 2 1-4研究方法與步驟 3 第二章 基礎理論 5 2-1熱傳導 5 2-1.1熱阻 6 2-2熱對流 7 2-3熱輻射 7 2-4沸騰現象與原理 8 2-4.1沸騰熱傳 8 2-4.2池沸騰階段及沸騰曲線 9 第三章 實驗設備及研究方法 11 3-1鍋具熱傳實驗 11 3-1.1實驗架設 11 3-1.2實驗設備與量測儀器 12 3-1.3實驗方法與流程 13 第四章 實驗結果與討論 20 4-1各種去除銅的內徑尺寸在電晶爐上的熱傳效率之影響 20 4-2各種去除銅的內徑尺寸在瓦斯爐上的熱傳效率之影響 20 4-2.1各種去除銅的內徑尺寸在使用大火(瓦斯質量流率0.039g/s)燃燒的效率影響 21 4-2.2各種去除銅的內徑尺寸在使用中火(瓦斯質量流率0.020g/s)燃燒的效率影響 21 4-3各種去除銅的內徑尺寸在電爐上的熱傳效率之影響 21 4-4實驗結果綜合討論 22 4-4.1在電晶爐上的結果分析 23 4-4.2在瓦斯爐上的結果分析 23 4-4.3在電爐上的結果分析 23 第五章 數值方法 42 5-1 Fluent軟體介紹 42 5-2 Fluent基礎理論 43 5-2.1能量方程式 43 5-2.2 SIMPLE(Semi-Implicit Method for Pressure Linked Equations)演算法則 43 5-3 Fluent操作流程 44 5-3.1前處理 44 5-3.2求解器 46 5-3.3後處理 46 5-4模擬概況 47 5-4.1實驗與模擬之驗證 47 5-4.2模擬變因之設定 47 5-5模擬結果與討論 48 5-5.1直徑a的尺寸對平均偏差的影響 48 5-5.2底層與上層的厚度比對平均偏差的影響 48 5-5.3火源的範圍大小對平均偏差的影響 49 5-6綜合討論 49 第六章 結論與建議 63 6-1 結論 63 6-2 建議 64 參考文獻 65 | |
dc.language.iso | zh-TW | |
dc.title | 複合材料鍋具的熱傳性能分析 | zh_TW |
dc.title | Analysis the Thermal Performance of the Composite Cookware | en |
dc.type | Thesis | |
dc.date.schoolyear | 102-2 | |
dc.description.degree | 碩士 | |
dc.contributor.oralexamcommittee | 卓清松,黃振康,江沅晉 | |
dc.subject.keyword | 溫度分布,均勻性,複合材料,鍋具, | zh_TW |
dc.subject.keyword | temperature distribution,performance,cookware, | en |
dc.relation.page | 66 | |
dc.rights.note | 有償授權 | |
dc.date.accepted | 2014-08-06 | |
dc.contributor.author-college | 工學院 | zh_TW |
dc.contributor.author-dept | 機械工程學研究所 | zh_TW |
顯示於系所單位: | 機械工程學系 |
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