食品の凍結理論  [in Japanese] A Theory of Food Freezing  [in Japanese]

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Author(s)

Abstract

食品や農産物の凍結は含まれる水溶液の凍結であることに着目し, 温度と凍結率の関係を含む熱伝導方程式を導いた。この方程式は見かけの温度伝導率が温度に依存する強い非線形の熱伝導方程式であるが, これを重みつき残差法 (選点法)によって数値解析し, 実測値と比較した。その結果, 両者はよく一致し, 方程式の妥当性が示された。

In view of the fact that food freezing is caused by freezing of the water solution in the food, a new heat conduction equation including phase equilibrium relationship is introduced. In this equation the modified thermal diffusivity is related to the temperature, and the diffusion equation for unsteady heat conduction shows intense non-linearity. Computation was based on the weighted residual (collocation) method. The calculated results were agreed well with the experimental data. It is expected that this result would be useful for frozen food operations.

Journal

  • JOURNAL of the JAPANESE SOCIETY of AGRICULTURAL MACHINERY

    JOURNAL of the JAPANESE SOCIETY of AGRICULTURAL MACHINERY 57(1), 25-32, 1995-01-01

    The Japanese Society of Agricultural Machinery and Food Engineers

References:  7

Codes

  • NII Article ID (NAID)
    10019116346
  • NII NACSIS-CAT ID (NCID)
    AN00200470
  • Text Lang
    JPN
  • Article Type
    ART
  • ISSN
    02852543
  • NDL Article ID
    3601311
  • NDL Source Classification
    PC2(食品保存)
  • NDL Source Classification
    ZR7(科学技術--農林水産--農産)
  • NDL Call No.
    Z18-387
  • Data Source
    CJP  NDL  J-STAGE 
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