Comparison Analysis of Flame Sources, Loss Quantities and Atmospheric Conditions of Kerosene and Gas in Domestic and Industrial Heating Processes
Biomedical Statistics and Informatics
Volume 3, Issue 2, June 2018, Pages: 15-21
Received: Jul. 2, 2018;
Accepted: Jul. 13, 2018;
Published: Aug. 9, 2018
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Casmir Onyeneke, Department of Mathematics and Statistics, Hezekiah University, Umudi, Nigeria
Rich Ndubuisi, Department of Mathematics and Statistics, Hezekiah University, Umudi, Nigeria
Edward Victorhez, Department of Computer Science, Hezekiah University, Umudi, Nigeria
Isaac Ayetuoma, Department of Computer Science, Hezekiah University, Umudi, Nigeria
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Gas and kerosene are the two major sources of fuel used at home and industrial cooking. The process of optimizing these resources poses great challenge to industrial cooking and heating. This work examined whether gas and kerosene are rapidly exhausted when heat is applied at high temperature to heating cylinder and stove respectively. At the end, reliable and efficient conditions that optimize heating process are proffered. It was also observed that the rate of decrease in the substances used while cooking depends on the quantity of heat applied at various temperatures. In both domestic and industrial heating processes, there is a major concern of the appropriate fuel source and atmospheric conditions to be adopted. This research work presented the costs and effects of adopting a particular method. It is obvious that there is a particular cost and benefit attached to each method. This work analyzed them to enable a concise and suitable choice of heating process. At the end, there was clear indication that gas sustains cooking than kerosene when heat is applied.
Industrial Cooking, Temperature, Orthogonal Comparison, Loss Quantity, Atmospheric Conditions
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Comparison Analysis of Flame Sources, Loss Quantities and Atmospheric Conditions of Kerosene and Gas in Domestic and Industrial Heating Processes, Biomedical Statistics and Informatics.
Vol. 3, No. 2,
2018, pp. 15-21.
Copyright © 2018 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/
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