| Project/Area Number |
22500749
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | Kobe Yamate College |
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Principal Investigator |
HARA Tomoko 神戸山手短期大学, 生活学科, 准教授 (40192281)
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| Co-Investigator(Kenkyū-buntansha) |
YOSHINAGA Takao 大阪大学, 基礎工学研究科, 准教授 (40158481)
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| Project Period (FY) |
2010 – 2012
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| Project Status |
Completed (Fiscal Year 2012)
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| Budget Amount *help |
¥3,900,000 (Direct Cost: ¥3,000,000、Indirect Cost: ¥900,000)
Fiscal Year 2012: ¥780,000 (Direct Cost: ¥600,000、Indirect Cost: ¥180,000)
Fiscal Year 2011: ¥1,820,000 (Direct Cost: ¥1,400,000、Indirect Cost: ¥420,000)
Fiscal Year 2010: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
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| Keywords | 煮る / 調理 / 対流 / ポーラスメディア / 熱伝達 / ダルシー数 / ヌッセルト数 / 多孔質 / ﾀﾞﾙｼｰ数 / 熱伝導 |
|---|
| Research Abstract |
It is important to know suitable heating conditions in cooking processes when foods are boiled, where heat and mass transfer play an important role between food stuffs and surrounding fluids. In the present study, by using a mathematical model for cooking process based on the porous media theory, thermal fluid convection and heat and mass transfer are numerically examined in the foods and surrounding fluids. In comparison with boiling experiments using potatoes and with the help of a one-dimensional model, it is found that preferable sizes of food stuffs for effective heat transfer can exist and solute concentrations and hardness of the food stuffs can predict.
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