モデル試料を用いた天火加熱の伝熱機構に関する実験的検討

• 長尾 慶子

  文教大学女子短期大学部

• 松田 弥生

  お茶の水女子大学生活科学部

• 畑江 敬子

  お茶の水女子大学生活科学部

• 島田 淳子

  お茶の水女子大学生活科学部

書誌事項

タイトル別名

• Experimental Studies on the Heat Transfer during Baking of Food Models.

抄録

A series of food models containing different amounts of water were baked at around 200°C. The effect of moisture content on the heat transfer between the hot air and the surface of each sample was investigated in terms of the internal heat flux.<BR>The rate of internal temperature rise of the samples during baking decreased with increasing moisture content, the opposite of that in a steaming or frying process.<BR>The heat transfer coefficient and Biot number tended to reduce with increase in the moisture of a sample from 7.1 to 48.7%. This may have been due to the latent heat of vaporization of water on the surface of the sample.<BR>The internal heat flux during baking, however, increased with increasing moisture content. The thermal diffusivity increased from 0.65 × 10 ^-7 to about 1.0 × 10 ^-7m²/s with increasing moisture of the samples.<BR>The heat exchanged between the hot air and a sample during the baking process was characterized by the vaporization of water which resisted heat flux from the hot hot air into the inside of the sample.

収録刊行物

• 日本家政学会誌

  日本家政学会誌 50 (5), 475-480, 1999

  一般社団法人 日本家政学会

キーワード

• 加熱調理
• 天火加熱
• 食材モデル系
• 熱流束
• 熱伝達
• 蒸発熱

詳細情報

• CRID: 1390001206333391360
• NII論文ID: 130003851722
• DOI: 10.11428/jhej1987.50.475
• ISSN: 18820352
• ISSN: 09135227
• 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