Estimating Method of Heating Conditions for Pan Frying

• Sugiyama Kuniko

  Dept. of Home Economics, Kanto Gakuin Women's Junior College

• Shibukawa Shouko

  Fac. of Education and Human Sciences Yokohama National University

Bibliographic Information

Other Title

• 食品の熱板焼きにおける加熱条件推定法の検討
• ショクヒン ノ ネツバン ヤキ ニ オケル カネツ ジョウケン スイテイホウ

Abstract

The applicability of the solution for unsteady heat conduction to the convenient approximation of heating time for pan frying was studied on ground chicken, egg white gel and pancake batter. The thermal conductivities of samples were predicted by Choi and Okos's model. For ground chicken and egg white gel, a close approximation to the measured value was given by adding the water evaporation time to the solution for heat conduction with the thermal property values at the initial temperature. The differences between the measured times and the approximate values were within -4.0±7.1%. For pancake batter as puffed food, a certain degree of approximation was obtained using the volume fraction of bubble of expanded pancake and the thermal property values at the mean temperature. The thermal conductivity of pancake was estimated by Sakiyama and Yano's model included latent heat transport accompanied by the water vapor diffusion.

Journal

• Netsu Bussei

  Netsu Bussei 12 (4), 191-197, 1998

  JAPAN SOCIETY OF THERMOPHYSICAL PROPERTIES

Keywords

• thermal conductivity
• heat conduction
• pan frying
• chicken
• egg white
• pancake

Details

• CRID: 1390001204667172608
• NII Article ID: 10002396904
• NII Article ID: 130004495586
• NII Book ID: AN10064743
• DOI: 10.2963/jjtp.12.191
• COI: 1:CAS:528:DyaK1cXnslCmsLo%3D
• ISSN: 1881414X
• ISSN: 0913946X
• NDL BIB ID: 4606244
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I4606244
• Web Site: https://www.jstage.jst.go.jp/article/jjtp/12/4/12_4_191/_pdf
• Text Lang: ja
• Data Source:
  • JaLC
  • NDL
  • Crossref
  • CiNii Articles
• Abstract License Flag: Disallowed