Heat Measurement
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22340%2F19%3A43917882" target="_blank" >RIV/60461373:22340/19:43917882 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Heat Measurement
Original language description
The chapter describes the principles used to measure the amount of heat. The introduction presents the theoretical foundations and relationships under which work heat meters. The structure of electronic heat meters is described. The electronic heat meter consists of three basic components: suitable flowmeter, paired temperature sensors and computational unit. They are shown diagrams devices for measuring the heat transferred by liquid medium and for measuring the heat transferred by steam. Also, examples of electronic evaluation units in heat meters and compact heat meters are given.
Czech name
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Czech description
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Classification
Type
C - Chapter in a specialist book
CEP classification
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OECD FORD branch
20205 - Automation and control systems
Result continuities
Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2019
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Book/collection name
Measurement and Control of Chemical, Food and Biotechnological Processes
ISBN
978-1-908235-09-1
Number of pages of the result
7
Pages from-to
"348–355"
Number of pages of the book
1266
Publisher name
STS Science Centre Ltd.
Place of publication
London
UT code for WoS chapter
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