• Search Research Projects
  • Search Researchers
  • How to Use
  1. Back to previous page

Measurements and Analyses of Changes in Thermo-physical Properties and Process of Heat Transfer for Foods during Cooking

Research Project

Project/Area Number 09680056
Research Category

Grant-in-Aid for Scientific Research (C)

Allocation TypeSingle-year Grants
Section一般
Research Field 家政学
Research InstitutionBunkyo University

Principal Investigator

NAGAO Keiko  Bunkyo University, Women's College, Associate Professor, 助教授 (20217970)

Co-Investigator(Kenkyū-buntansha) MATSUMOTO Sachio  University of Osaka Prefecture, Emeritus Professor, 農学部, 名誉教授 (70081502)
Project Period (FY) 1997 – 1998
Project Status Completed (Fiscal Year 1998)
Budget Amount *help
¥3,000,000 (Direct Cost: ¥3,000,000)
Fiscal Year 1998: ¥1,400,000 (Direct Cost: ¥1,400,000)
Fiscal Year 1997: ¥1,600,000 (Direct Cost: ¥1,600,000)
KeywordsCooking / Process of heat transfer / Pan heating / Cooking in heat transfer media / Heating medium / One-dimensional flux of heat / Thermophysical properties / Thermal diffusivity / 熱移動速度 / 一次元熱移動 / 食材モデル系 / 熱物性 / 熱伝導率 / 比熱容量 / 一次元熱流束
Research Abstract

An attempt was made to analyze quantitatively the kinetics of heat transfers of foods in cooking procedure using model systems so as to simplify the constitutional and operational complexities occurring during food preparations. The details of this study can be summarized, as follows :
1. It was tried to prepare a series of food models for heating in view of the moisture content, which may play a significant role in the heat transfer of foods. The newly prepared models were one of the concentrated disperse systems consisting of an equivalent mixture of wheat flour and cocoa powder suspended in the optional mixtures of water and corn oil, while the moisture in the models was able to vary from ca.7 to 50 wt % without any failure of molded shape during heating. The measurements were made to clarify the correlation between the thermal diffusivity and moisture of the models.
2. An assembly of the heating device for modeling a variety of cooking was provided in order to detect the heat flux al … More ong by the one-dimensional axis in food materials from the beat transfer media. The heating device provided could follow the increasing temperature with reasonable reproducibility at the different locations of 0 mm, 1 mm, 3 mm and 5 mm along by the one-dimensional axis in the foods from the heating media during the procedure such as pan heating, steaming, boiling, flying, or baking.
3. It was found out that the increasing temperature at the different inside-locations of the models and some practical foods during the various types of heating could be generalized by an exponential function, which was derived from the retardation phenomenon of thermal flux.
4. The time constant corresponding to the retardation time of the newly derived equation depends on the distance from the heating medium for each sample to be tested, while the value for the time constant obtained experimentally is deeply concerned with the thermal diffusivity of each sample at an inside-location. This result suggests that if the above correlation can be confirmed with more practical cases using this exponential function, it will be sure to estimate changes in the inside temperature of food materials during cooking. Less

Report

(3 results)
  • 1998 Annual Research Report   Final Research Report Summary
  • 1997 Annual Research Report
  • Research Products

    (17 results)

All Other

All Publications (17 results)

  • [Publications] 長尾慶子: "小麦粉ドウの伝熱特性に及ぼす加熱法の影響" 日本調理科学会誌. Vol30 No.2. 265-273 (1997)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1998 Final Research Report Summary
  • [Publications] 長尾慶子: "食材の有効熱伝導率に関する実験的検討" Proceedings of the 18th Japan Symposium on Thermophysical Properties. Vol 18. 30-33 (1997)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1998 Final Research Report Summary
  • [Publications] 長尾慶子, 松本幸雄: "食品材料の伝熱現象におよぼす加熱法の影響" Proceedings of the 19th Japan Symposium on Thermophysical Properties. Vol 19. 208-210 (1998)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1998 Final Research Report Summary
  • [Publications] 長尾慶子: "加熱用食品素材モデル系の試作とその有効熱伝導率" 文教大学女子短期大学部研究紀要. Vol 42. 81-90 (1998)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1998 Final Research Report Summary
  • [Publications] 長尾慶子, 松本幸雄: "Preparation of Food Models for Examining Heat Transfer in Cookings under the Control of Moisture" 日本調理科学会誌. Vol 32 No.1. (1999)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1998 Final Research Report Summary
  • [Publications] 長尾慶子: "伝熱パラメーターに及ぼす食品中水分含量の影響-天火加熱の場合" 日本家政学会誌. Vol 50 (in print). (1999)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1998 Final Research Report Summary
  • [Publications] Keiko Nagao: "Effect of Heating Methods in the Process oof Heat Transfer Characterized with Wheat Flour Doughs" Science of Cookery. 30/2. 265-273 (1997)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      1998 Final Research Report Summary
  • [Publications] Keiko Nagao: "Experimental Studies on the Effective Thermal Diffusivity of Foodstuffs" Proceeding of the 18th Japan Symposium on Thermo Physical Properties, 1997, Nara. 29-32

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      1998 Final Research Report Summary
  • [Publications] Keiko Nagao, Sathio Matsumoto: "Heating Methods Affecting the Heat Transfer of Foodstuffs" Proceedings of the 19th Japan Symposium on ThemoPhysical Properties, 1998, Fukuoka. 207-210

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      1998 Final Research Report Summary
  • [Publications] Keiko Nagao: "Effective Thermal Conductivity of a Series of Modelling Systems Provided for Heat Cooking of Foodstuffs" Bunkyo University Women's College. 42. 81-90

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      1998 Final Research Report Summary
  • [Publications] Keiko Nagao, Sathio Matsumoto: "Preparation of Food Models for Examining Heat Transfer in Cooking under the Control of Moisture" Science of Cookery. 32/1. 10-17 (1999)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      1998 Final Research Report Summary
  • [Publications] Keiko Nagao: "Experimental Studies on the Heat Transfer during Baking Model Systems" The Japan Society of Home Economics. 50 (in print). (1999)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      1998 Final Research Report Summary
  • [Publications] 長尾慶子,松本幸雄: "食品材料の伝熱現象におよぼす加熱法の影響" Proceedings of the 19th Japan Symposium on Thermophysical Properties. Vol.19. 208-210 (1998)

    • Related Report
      1998 Annual Research Report
  • [Publications] 長尾慶子: "加熱用食品素材モデル系の試作とその有効熱伝導率" 文教大学女子短期大学部研究紀要. 第42集. 81-90 (1998)

    • Related Report
      1998 Annual Research Report
  • [Publications] 長尾慶子,松本幸雄: "Preparation of Food Models for Examining Heat Transfer in Cookings under the Control of Moisture" 日本調理科学会誌. Vol.32,No.1. (1999)

    • Related Report
      1998 Annual Research Report
  • [Publications] 長尾慶子: "伝熱パラメーターに及ぼす食品中水分含量の影響-天火加熱の場合" 日本家政学会誌. 第50巻(in print). (1999)

    • Related Report
      1998 Annual Research Report
  • [Publications] 長尾慶子: "食材の有効熱拡散率に関する実験的検討" 第18回日本熱物性シンポジウム講演論文集. A113. 29-32 (1997)

    • Related Report
      1997 Annual Research Report

URL: 

Published: 1997-04-01   Modified: 2016-04-21  

Information User Guide FAQ News Terms of Use Attribution of KAKENHI

Powered by NII kakenhi