逆問題手法による円柱状食品の凍結所要時間の予測

• 胡 耀星

  東京水産大学水産学部食品生産学科

• 三堀 友雄

  東京水産大学水産学部食品生産学科

• 渡辺 尚彦

  東京水産大学水産学部食品生産学科

書誌事項

タイトル別名

• Freezing Time Estimation for a Cylindrical Food Using an Inverse Method

抄録

Most of the published methods for estimating the freezing time require thermal properties of the product and any relevant heat transfer coefficients between the product and the cooling medium. However, the difficulty of obtaining thermal data for use in industrial freezing system of food has been pointed out. We have developed a new procedure for estimating the time to freeze a food of a slab by using the inverse method, which does not require the knowledge of thermal properties of the food being frozen. The method of applying inverse method to estimation of freezing time depends on the shape of the body to be frozen. In this paper, we explored the method of applying inverse method to the food body of cylindrical shape, using selected explicit expressions to describe the temperature profile. The temperature profile was found to be successfully approximated by a logarithmic function, with which an approximate equation to describe the freezing time was derived. An inversion procedure of estimating freezing time associated with the approximate equation, was validated via a numerical experiment.

収録刊行物

• 日本冷凍空調学会論文集

  日本冷凍空調学会論文集 12 (2), 157-164, 1995

  公益社団法人 日本冷凍空調学会

キーワード

• freezing time
• cylindrical shape
• inverse method
• food
• temperature profile

詳細情報

• CRID: 1390282679642974336
• NII論文ID: 10002713284
• NII書誌ID: AN10035654
• DOI: 10.11322/tjsrae.12.157
• ISSN: 2185789X
• ISSN: 13444905
• 本文言語コード: ja
• データソース種別:
  • JaLC
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可