Temperature dependence of the effective thermal conductivity of food gels impregnated with air bubbles.

• Sakiyama Takaharu

  Department of Agricultural Chemistry, The University of Tokyo

• Yano Toshimasa

  Department of Agricultural Chemistry, The University of Tokyo

抄録

Air-impregnated alginate and ovalbumin gels were prepared as model systems for porous foods, and their effective thermal conductivity was measured at 30–70°C by a steady-state method. The effective thermal conductivity of the air-impregnated gels increased with temperature more greatly than that of gels containing no air bubbles. For effective thermal conductivity of air-impregnated gels, a theoretical model which included latent heat transport accompanied by water vapor diffusion in addition to heat conduction was presented and was compared with experimental data. The model gave a good approximation to the experimental data up to 50°C. At higher temperature, however, the model overestimated the effective thermal conductivity, especially for gels of high porosity.

収録刊行物

• JOURNAL OF CHEMICAL ENGINEERING OF JAPAN

  JOURNAL OF CHEMICAL ENGINEERING OF JAPAN 27 (3), 291-295, 1994

  公益社団法人 化学工学会

キーワード

• Food Chemical Engineering
• Thermal Conductivity
• Porous Gel
• Temperature Dependence
• Heat Conduction Model
• Alginate
• Ovalbumin

詳細情報

• CRID: 1390282679542920576
• NII論文ID: 10006959628
• NII書誌ID: AA00709658
• DOI: 10.1252/jcej.27.291
• COI: 1:CAS:528:DyaK2cXkvVWhtbY%3D
• ISSN: 18811299
• ISSN: 00219592
• Web Site: http://www.jstage.jst.go.jp/article/jcej/27/3/27_3_291/_pdf
• 本文言語コード: en
• データソース種別:
  • JaLC
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可