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The Fundamental Study of Infrared Heating of Foods

Research Project

Project/Area Number 04680064
Research Category

Grant-in-Aid for General Scientific Research (C)

Allocation TypeSingle-year Grants
Research Field 家政学
Research InstitutionYokohama National University Faculty of Education

Principal Investigator

SHIBUKAWA Shoko  Yokohama National Univ.Dept.of Education, professor, 教育学部, 教授 (80017996)

Project Period (FY) 1992 – 1993
Project Status Completed (Fiscal Year 1993)
Budget Amount *help
¥1,700,000 (Direct Cost: ¥1,700,000)
Fiscal Year 1993: ¥600,000 (Direct Cost: ¥600,000)
Fiscal Year 1992: ¥1,100,000 (Direct Cost: ¥1,100,000)
KeywordsInfrared heating / Thermodistribution of Food Surface / Penetration of Infrared / Thermal Conductivity of Food / 赤外線 / ヒーターの波長特性 / 遠赤外線ヒーター / ハロゲンヒーター / 食品表面
Research Abstract

The methods of heating of foods are influenced for the quality of heated foods. Infrared heating is used on drying or baking of foods in the food industry or domestic cooking, but there was no theoretical data on the characteristics of infrared heating of food. So, in 992, we carried out the investigation about baking of food with both convection rich heating condition and radiative rich condition. As the results, infrared heating, radiative rich condition, was effective in temerature raising of food surface.
In 1993, to clarify the reason of this phenomenon, three parts of investigations were carried. First, the measurement of temperature distribution in the near part of surface was carried out with the thermocouple which had 12 measure points during 7mm width. Second, the distribution of temperature was calculated under the assumption which the heat transfer only by the heat conductivity. comparing with the measurement value and calculated value, the penetration of the infrared into the food surface was suggested. Third, the transmitances of thin layr samples of food at every spectra of infrared were measured.
As the results of agar gel, cornstarch gel and fish paste, the measured temperatures of near surface of these food models were higher than the calculated values. From these phenomena, the penetration of the infrared ray in the surface of food could be inferred. The penetration depth was deeper in short range of wave length. This was supported by the results of measurement of transmitances.

Report

(3 results)
  • 1993 Annual Research Report   Final Research Report Summary
  • 1992 Annual Research Report
  • Research Products

    (1 results)

All Other

All Publications (1 results)

  • [Publications] 杉山久仁子・宮崎靖子・渋川祥子: "食品の放射加熱における波長分布の影響" 日本家政学会誌. 44. 923-928 (1993)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1993 Final Research Report Summary

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Published: 1992-04-01   Modified: 2016-04-21  

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