[Stoves] TLUD Oven paper updated

[Marquitusus]

Measuring temperatures inside an oven may be a very instructing thing.
When I started measuring temps with the thermocouple, my doubt was: where exactly I should put the thermocouple? What is the temperature I should measure? After measuring temperatures from a lot of different points of the oven, the answer for me it's clear: we have to measure the temps that foods being baked inside the oven are experimenting.
In the firsts tests, I measured only the inside wall surface temperature (I put the end of the probe inside the first centimentre of the internal side of the wall), and until it reached the 200ºC, I didn't put the bread inside. The result was the bread was burnt, because the "practical oven temperature" was about 380ºC! 
So, as you say, we are measuring 2 types of heat transfer: convection and radiation heat. Both together are used in the low-mass ovens (not in the high mass ovens, they cook using only radiation heat) and both together have to be measured if we want to bake something.
Thanks for you comments!Marc

Date: Mon, 2 Feb 2015 21:32:07 -0500
From: winter.julien at gmail.com
To: stoves at lists.bioenergylists.org
Subject: [Stoves] TLUD Oven paper updated

Hello Marc;

As I walked my dogs in -15 °C air, I contemplated your oven temperature measurements.
What I think needs some thought is, what temperature are you measuring?  If, because of radiant energy exchanges around the oven to your thermocouple, it is not precisely air temperature, then perhaps it is the overall air and radiant energy temperature or "practical oven temperature."  If that is the case, then perhaps what you measure is more reflective of the heat environment experienced by the bread, even it is not precisely air temperature.
Food for thought,
Julien.
-- 
Julien Winter
Cobourg, ON, CANADA



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