モデル系を用いた食材内部の熱移動に関する研究 [in Japanese] Studies on the thermal conduction in foodstuffs using a variety of model systems [in Japanese]
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The thermal conduction induced near to the heating plane was detected along the one-dimensional axis (<I>x</I>-axis) in foodstuffs such as a series of food models, cereal flour doughs, highly moisturized foods, <I>etc</I> during pan broiling (heating in a metal vessel) at 105°C, frying at 180°C, boiling at 100°C, steaming at 100°C, and baking at 170°C, using the newly provided heatineg devices. The velocity of increasing temperature monitored in each sample was ranked from the highest to the lowest in the order of frying, boiling, steaming, pan broiling and baking, irrespective of temperature in each heat transfer medium. The increasing temperature against heating time curves for all the samples were in conformity to an exponential equation derived from an assumption that a retardation phenomenon plays a role in the thermal conduction. This article describes the details about distinctive feature of the retardation phenomenon during heating procedures of foods.
- Journal for the Integrated Study of Dietary Habits
Journal for the Integrated Study of Dietary Habits 17(3), 198-203, 2006-12-30
THE JAPAN ASSOCIATION FOR THE INTEGRATED STUDY OF DIETARY HABITS