青果汁の凍結過程における温度分布の推定

• 田中 史彦

  鹿児島大学農学部

• 村田 敏

  九州大学農学部

書誌事項

タイトル別名

• Estimation of the Temperature Profile during Fruit and Vegetable Juices Freezing.
• セイカジュウ ノ トウケツ カテイ ニ オケル オンド ブンプ ノ スイテイ

抄録

The quality of food is greatly influenced by freezing rate and temperature history during freezing process. We applied unsteady-state heat conduction theory for analyzing the fruit and vegetable juices freezing process, and a cylindrical heat transfer model including phase change is developed to predict the freezing curve and changes in temperature profiles for fruit and vegetable juices, apple, orange and tomato, during freezing period. The collocation method was applied to solve the fundamental equation assuming that thermal properties of juices depended on temperature. Predicted temperature of juices was closely matched with observed data. Compared with the paper in Nippon Shokuhin Kagaku Kougaku Kaishi, 42 (12), 977 (1995) by TANAKA et al., this model could express the both freezing and thawing process. It is expected that this result would be useful for frozen food freezing operations.

収録刊行物

• 日本食品科学工学会誌

  日本食品科学工学会誌 43 (5), 629-633, 1996

  公益社団法人 日本食品科学工学会

キーワード

• Food Science

詳細情報

• CRID: 1390282681381610752
• NII論文ID: 10007582346
• NII論文ID: 10013000761
• NII書誌ID: AN10467499
• DOI: 10.3136/nskkk.43.629
• ISSN: 18816681
• ISSN: 1341027X
• NDL書誌ID: 3959958
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I3959958
• 本文言語コード: ja
• データソース種別:
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