The thermal diffusivity and the calefactive characteristic of Lianrong bread by steam heating were studied via establishing math model.
本实验通过建立数学模型对传统莲蓉包蒸汽加热过程的热扩散与升温特性进行研究。
Thermal ignition temperature was defined, the thermal ignition process of electric hot wire initiating devices was divided as calefactive phase and explosion phase.
定义了热点火温度，将桥丝式电火工品的热点火过程分为升温阶段和爆炸阶段。
Establishing the evaluation model of calefactive methods by comparing the four manners of heating: Hot-air, Infrared, Laser, and Hot-Liquid. The result is that Hot-Liquid is better than other methods.
通过比较空气加热、红外线加热、激光加热和液体加热四种脱焊加热方式，建立脱焊方法评价模型，得出液体加热方式的优越性。
Establishing the evaluation model of calefactive methods by comparing the four manners of heating: Hot-air, Infrared, Laser, and Hot-Liquid. The result is that Hot-Liquid is better than other methods.
通过比较空气加热、红外线加热、激光加热和液体加热四种脱焊加热方式，建立脱焊方法评价模型，得出液体加热方式的优越性。
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