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Moisture of Foods and Food Models Playing a Role in the Thermal Conduction During Cooking

Research Project

Project/Area Number 11680149
Research Category

Grant-in-Aid for Scientific Research (C)

Allocation TypeSingle-year Grants
Section一般
Research Field 食生活
Research InstitutionBunkyo University

Principal Investigator

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

Project Period (FY) 1999 – 2000
Project Status Completed (Fiscal Year 2000)
Budget Amount *help
¥3,700,000 (Direct Cost: ¥3,700,000)
Fiscal Year 2000: ¥1,900,000 (Direct Cost: ¥1,900,000)
Fiscal Year 1999: ¥1,800,000 (Direct Cost: ¥1,800,000)
Keywordsaqueous polysaccharide gel / food model / thermal conduction / thermal diffusivity / phase transition / melting / thermal gelation / thermal expansion / 相変化 / 非定常熱移動 / 温度上昇曲線 / 粘弾性パラメーター / 水分量 / 食材モデル系 / アルギン酸ナトリウム / 熱伝導率 / 熱容量 / 遅延時間 / 熱伝達
Research Abstract

According to the results obtained from the case studies on the heat conduction in foods during cooking, these types of works have been continued so as to obtain further insights into the role of moisture in the various heating ptocedures. The contents of the experimental studies and results obtained can be summarized, as follows :
1) An assembly for detecting changes in the inside temperature of foods during heating was improved for extending location of the measuring temperature in a range from the heating plane to 10mm along by the one dimensional axis in the sample.
2) A preliminary examination was made to obtain informations on the interrelation between the mechanical behaviours and the thermal properties of foods using a testing machine newly installed.
3) The inside temperature of the highly moisturized gels (more than 98wt%) prepared with the various polysaccharides was observed during heating in a metal vessel. The examined increasing patterns of the inside temperature indicated t … More he type of thermal conduction in all the gels to be tested. All the patterns could also be expressed by an exponential equation reported before.
4) The wheat flour doughs moisturized in a wide range (10wt%〜82.5wt%) could be prepared by mixing Na-alginate and corn oil. The heating patterns of the models were compared with each moisture in different methods of cooking such as steaming, boiling, baking, flying and heating in a metal vessel. The heating pattern obtained could be written by the exponential equation for all the cases, while the time constant of the equation correlated to the thermal diffusivity of the models for the cases of flying and heating in a metal vessel.
5) The effect of phase transition of the components on the heating pattern of foods during cooking was observed by some cases, i.e. melting of fats, sol transition of agar gels, thermal gelation of egg proteins, and thermal expansion of wheat flour doughs. The increases of the inside temperature were obviously disturbed by the endothermic transition of each component. The phenomenon of the thermal expansion accelerated pronouncedly the rate of increasing temperature for wheat flour doughs in the presence of the baking powder.. Less

Report

(3 results)
  • 2000 Annual Research Report   Final Research Report Summary
  • 1999 Annual Research Report
  • Research Products

    (12 results)

All Other

All Publications (12 results)

  • [Publications] 長尾慶子,松本幸雄: "Preparation of Food Models for Examining Heat Transfer Under the Control of Moisture"Journal of Cooking Science of Japan. Vol.32. 109-117 (1999)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      2000 Final Research Report Summary
  • [Publications] 長尾慶子,松田弥生,畑江敬子,島田淳子: "モデル試料を用いた天火加熱の伝熱機構に関する研究"日本家政学会誌. Vol.50. 470-480 (1999)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      2000 Final Research Report Summary
  • [Publications] 長尾慶子: "多糖類水溶液ゲル内部の熱移動現象に関する研究"飯島記念食品科学振興財団平成10年度年報. 189-192 (2000)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      2000 Final Research Report Summary
  • [Publications] 長尾慶子,松本幸雄: "Thermal Conduction along by the One-dimennsional Axis in the Foodstuffs during Heating in a Metal Vessel"J.Home Econ.Jpn.. Vol.52,No.3(in press). (2001)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      2000 Final Research Report Summary
  • [Publications] K.Nagao, K.Hatae and A.Shimada: "Occurrence of Ruptures on the Surface of Foods during Frying."Journal of Texture Studies. Volume 28, No.1. 27-46 (1997)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      2000 Final Research Report Summary
  • [Publications] K.Nagao, K.Hatae and A.Shimada: "Effect of Heating Methods in the Process of Heat Transfer Characterized with Wheat Flour Doughs (in Japanese)."Journal of Cookery Science of Japan. Volume 30, No.2. 114-121 (1997)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      2000 Final Research Report Summary
  • [Publications] K.Nagao, Y.Matsuda, K.Hatae and A.Shimada: "Experimental Studies on the Heat Transfer during Baking of Food Models (in Japanese)."Journal of Home Economics of Japan. Volume 50, No.5. 475-480 (1999)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      2000 Final Research Report Summary
  • [Publications] K.Nagao and S.Matsumoto: "Preparation of Food Models for Examining Heat Transfer in Cooking under the Control of Moisture."Journal of Cookery Science of Japan. Volume 32, No.1. 10-17 (1999)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      2000 Final Research Report Summary
  • [Publications] K.Nagao and S.Matsumoto: "Thermal Conduction along by the One-dimensional Axis in the Foodstuffs during Heating in a Metal Vessel."Journal of Home Economics of Japan. Volume 52, No.3(in press). (2001)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      2000 Final Research Report Summary
  • [Publications] 長尾慶子,松本幸雄: "Thermal Conduction along by the One-dimennsional Axis in the Foodstuffs during Heating in a Metal Vessel"J.Home Econ.Jpn.. Vol.52,No.3(in press). (2001)

    • Related Report
      2000 Annual Research Report
  • [Publications] K.Nagao,S.Matsumoto: "Preparation of Food Models for Examining Heat Transfer in Cooking under the Control of Moisture"日本調理科学会誌. 32巻1号. 10-17 (1999)

    • Related Report
      1999 Annual Research Report
  • [Publications] 長尾慶子,松田弥生,畑江敬子,島田淳子: "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"日本家政学会誌. 50巻5号. 475-480 (1999)

    • Related Report
      1999 Annual Research Report

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Published: 1999-04-01   Modified: 2016-04-21  

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