最小分散制御によるジュール加熱食品加工 Joule Heating Food Process Using Minimum Variance Control

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On a food heating process, a heat transmission system has been used widely. Recently, the Joule heating system has been received keen attentions as a sophisticated heating system because of non-scorching and cleanness. This system is based on a Joule heat phenomenon, that is, an electric resistance of food generates the heat, and then heats up food itself. However, control performance for the Joule heating system is not known well. In this paper, experimental results of the heating control for NaCl solution and soymilk are reported as basic verification of the Joule heating method.

収録刊行物

  • 電気学会論文誌. D, 産業応用部門誌 = The transactions of the Institute of Electrical Engineers of Japan. D, A publication of Industry Applications Society  

    電気学会論文誌. D, 産業応用部門誌 = The transactions of the Institute of Electrical Engineers of Japan. D, A publication of Industry Applications Society 126(5), 690-691, 2006-05-01 

    The Institute of Electrical Engineers of Japan

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各種コード

  • NII論文ID(NAID)
    10018111777
  • NII書誌ID(NCID)
    AN10012320
  • 本文言語コード
    JPN
  • 資料種別
    SHO
  • ISSN
    09136339
  • データ提供元
    CJP書誌  J-STAGE 
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