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Appliance
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Monthly
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November 2006
Convection Ovens - Design Procedure for Air Distribution in Convection Ovens
This paper summarizes a study for the design of an air distribution system for a forced-air convection oven. Advantages of using advanced design tools in an iterative design process are discussed.
February 2005
IATC Preliminary Program - 56th Annual International Appliance Technical Conference & Exhibition
This year’s conference will be held March 28-30, 2005 at the Ramada Plaza Hotel O’Hare in Rosemont, IL, U.S.
January 2005
Engineering Motor Control - New Motion Control Technology for Eco-Friendly Appliances
A new control solution has been designed to reduce the complexity of designing variable-speed motor drives for energy-efficient appliance applications.
December 2004
Engineering - Relays - Impact of Lead-Free Soldering on the Reliability of Relays
In recent years, environmental issues have become more and more important. Many materials and substances are forbidden for use in products and in manufacturing because they are toxic, ozone-killing, or problematical in some other respect.
November 2004
Engineer Sound Quality - Sound Quality Assessment and Labeling
The sound that a product makes can tell the user a lot about its quality and functionality. This information may be combined with other non-aural information, such as the product’s performance, design, color, or feel, to give some overall impression. Products that make annoying sounds are unlikely to be well-received, yet proper product sound assessment does not appear to be widely considered throughout the UK.
November 2004
Engineering Porcelain Enamel - A Novel Non-Stick Porcelain Enamel
To fulfill the industry’s long-held desire for a truly easy-to-clean surface, a new ceramic-based, non-stick coating for household and commercial cooking appliances has been developed that has excellent scratch, abrasion, and heat resistance, as well as superb cleanability.
May 2004
Engineering Microelectronics - New Insights in Underfill Flow and Flip Chip Reliability
During the last several years, Flip Chip Technology has been widely accepted as a means for maximum miniaturization of microelectronic assemblies. Flip Chips have been used in advanced products such as cellular phones, global positioning systems (GPS) devices, and in medical devices such as pacemakers.
January 2004
APPLIANCE Engineer® - Optimization of the Computer-Aided Refrigerator Production Processes
Many manufacturers lack a means to retrieve critical information at control and cell levels during production. However, recent developments have made it possible to establish a full-scale information transfer between both levels.
November 2003
European Edition: Engineering Refrigerators - The Effect of Blowing Agents on Energy Use and Climate Impact of a Refrigerator
The phase-out of CFC-11 as a foam-blowing agent, as called for under the Montreal Protocol, is well underway. The most common replacements with zero ozone depletion potential have been c-pentane and mixtures of c-pentane with other hydrocarbons, along with some HFCs, including HFC-134a and HFC-245fa.
June 2003
Engineering Insulation - Advances in VIP Design for Super Insulation of Domestic Appliances
Presented at the 54th International Appliance Technical Conference (IATC), March 10-12, West Lafayette, IN, U.S.
May 2003
International Appliance Technical Conference 2003 - Dana Chase, Sr. Memorial Award-Winning Paper
New Glass Ceramic Material for Cooking Surfaces Allows for Reduction of Boil-Up Times by up to 20 Percent
This is an edited version of a paper delivered at the 54th Annual International Appliance Technical Conference (IATC), March 10-12, 2003, West Lafayette, IN, U.S. The author was awarded the Dana Chase, Sr. Memorial Award for the best paper presented at the conference.
January 2003
European Edition - APPLIANCE Engineer - Thermal Modeling of Oven Cooking and the "Brick" Test
This paper examines the performance of a domestic oven by developing a simple model to macroscopically describe the relative heat and mass transfer involved, followed by a closer look at the calculation of the thermal mass depending on food ingredients and mass loss due to evaporation.
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