Comparative analysis of selected thermoelectric generators operating with wood-fired stove
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DOI: 10.1016/j.energy.2018.10.140
Abstract: Abstract Nowadays, the use of wood for cooking and heating has become very popular, especially in rural and suburban areas. Fireplaces and solid fuel stoves with heat accumulation provide both low-cost heating and an aesthetic… read more here.
Keywords: gas; fired stove; wood fired; wood ... See more keywords
Performance characterization of a traditional wood‐fired pizza oven
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DOI: 10.1111/1750-3841.16268
Abstract: Abstract Neapolitan pizza, a renowned Italian food recognized as one of the traditional specialties guaranteed (TSG) by European Commission Regulation no. 97/2010, should be exclusively baked in wood‐fired ovens for approximately 90 s. Despite its… read more here.
Keywords: pizza oven; day; pizza; fired pizza ... See more keywords
Semiempirical modeling of a traditional wood-fired pizza oven in quasi-steady-state operating conditions.
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DOI: 10.1111/1750-3841.16532
Abstract: Wood-fired ovens are mandatorily used to bake the Neapolitan pizza. Unfortunately, they are still empirically operated. In this work, a pilot-scale wood-fired oven was kept operating in quasi-steady-state conditions. Once the combustion reaction of oak… read more here.
Keywords: oven chamber; wood; floor; quasi steady ... See more keywords
Phenomenology of Neapolitan Pizza Baking in a Traditional Wood-Fired Oven
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DOI: 10.3390/foods12040890
Abstract: Despite Neapolitan pizza is a globally renowned Italian food, its obligatory baking in wood-fired ovens has so far received little attention in the scientific community. Since heat transfer during pizza baking is not at all… read more here.
Keywords: pizza; pizza baking; wood fired; neapolitan pizza ... See more keywords