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Development of simulation software for improved utilization of steam oven

Research Project

Project/Area Number 23500934
Research Category

Grant-in-Aid for Scientific Research (C)

Allocation TypeMulti-year Fund
Section一般
Research Field Eating habits, studies on eating habits
Research InstitutionOsaka City University

Principal Investigator

IYOTA Hiroyuki  大阪市立大学, 大学院工学研究科, 准教授 (10264798)

Co-Investigator(Kenkyū-buntansha) SUGIYAMA Kuniko  横浜国立大学, 教育人間学部, 教授 (30279799)
Co-Investigator(Renkei-kenkyūsha) SHIBUKAWA Shoko  横浜国立大学, 教育人間学部, 名誉教授 (80017996)
SAKAI Hideki  大阪市立大学, 大学院・生活科学研究科, 准教授 (90277830)
KONISHI Yotaro  大阪市立大学, 大学院・生活科学研究科, 教授 (70116812)
INOUE Tamotsu  東洋食品工業短期大学, 包装食品工学, 講師 (50552882)
Research Collaborator YAMAGATA Junko  京都光華女子大学, 健康科学部, 講師 (20709018)
AKAO Tadashi  大手前栄養専門学校, 准教授
FUJIWARA Masayoshi  大阪青山大学, 教授
Project Period (FY) 2011 – 2013
Project Status Completed (Fiscal Year 2013)
Budget Amount *help
¥5,330,000 (Direct Cost: ¥4,100,000、Indirect Cost: ¥1,230,000)
Fiscal Year 2013: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
Fiscal Year 2012: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2011: ¥3,120,000 (Direct Cost: ¥2,400,000、Indirect Cost: ¥720,000)
Keywordsスチームオーブン / 過熱水蒸気 / 数値計算 / 調理 / 給食経営管理 / 湿度 / 色 / 計測 / 加熱調理 / 大量調理 / 水蒸気モル分率 / 測色 / 凝縮伝熱 / 水蒸気 / 食品機械 / シミュレータ / エネルギー教育
Research Abstract

The steam mole fraction in the steam convection oven chamber was measured under several different operating conditions. Simulation software has been developed based on a model of heat transfer between the flow and the food material in the oven chamber during operation. The software model also considered the oven structure, regulation system, and algorithms. Materials with simple shapes were used as samples to be heated, i.e., fire bricks containing water, meat pates, and sliced breads. The calculation results agreed with the experiments when characteristic parameters suitable for the oven were used. A brochure regarding the steam convection oven, which explains the significant data and results of this study as well as utilization trends, has been produced and distributed.

Report

(4 results)
  • 2013 Annual Research Report   Final Research Report ( PDF )
  • 2012 Research-status Report
  • 2011 Research-status Report
  • Research Products

    (31 results)

All 2013 2012 2011 Other

All Journal Article (7 results) (of which Peer Reviewed: 2 results) Presentation (20 results) Remarks (4 results)

  • [Journal Article] Color Measurement Methods for Optimization of Oven Operation (Baking of Sliced Bread with Superheated Steam and Hot Air)2013

    • Author(s)
      Hiroyuki IYOTA, Hideki SAKAI and Yusuke MAMIYA
    • Journal Title

      Food Science and Technology Research

      Volume: 19 Issue: 6 Pages: 939-947

    • DOI

      10.3136/fstr.19.939

    • NAID

      130003392382

    • ISSN
      1344-6606, 1881-3984
    • Related Report
      2013 Annual Research Report 2013 Final Research Report
    • Peer Reviewed
  • [Journal Article] 加熱媒体としての過熱水蒸気と湿り空気の利用2013

    • Author(s)
      伊與田 浩志
    • Journal Title

      冷凍

      Volume: 88(1031) Pages: 3-7

    • NAID

      10031196433

    • Related Report
      2013 Final Research Report
  • [Journal Article] スチームコンベクションオーブンにおける蒸気による焼き加熱2013

    • Author(s)
      杉山 久仁子
    • Journal Title

      冷凍

      Volume: 88(1031) Pages: 8-11

    • NAID

      10031196434

    • Related Report
      2013 Final Research Report
  • [Journal Article] 過熱水蒸気・高湿度空気の利用技術(プロセスにおける水蒸気の濃度管理の重要性)2013

    • Author(s)
      伊與田浩志
    • Journal Title

      はかる(一般社団法人日本計量機器工業連合会)

      Volume: 111 Pages: 12-15

    • NAID

      40019874230

    • Related Report
      2013 Annual Research Report
  • [Journal Article] 加熱媒体としての過熱水蒸気と湿り空気の利用2013

    • Author(s)
      伊與田浩志
    • Journal Title

      冷凍

      Volume: 1031 Pages: 3-7

    • NAID

      10031196433

    • Related Report
      2013 Annual Research Report
  • [Journal Article] スチームコンベクションオーブンにおける蒸気による焼き加熱2013

    • Author(s)
      杉山久仁子
    • Journal Title

      冷凍

      Volume: 1031 Pages: 8-11

    • NAID

      10031196434

    • Related Report
      2013 Annual Research Report
  • [Journal Article] Steam Condensation-based Heat Transfer Mechanism Analysis of Cooking Ovens2012

    • Author(s)
      山形 純子, 伊與田 浩志, 西村 伸也
    • Journal Title

      Nippon Shokuhin Kagaku Kogaku Kaishi

      Volume: 59 Issue: 10 Pages: 491-502

    • DOI

      10.3136/nskkk.59.491

    • NAID

      10031122183

    • ISSN
      1341-027X, 1881-6681
    • Related Report
      2013 Final Research Report 2012 Research-status Report
    • Peer Reviewed
  • [Presentation] Characterization of Baked Color of Cookie, Toast and Chicken : a Model of Light-colored Food2013

    • Author(s)
      Shuhei NOMURA, et al
    • Organizer
      Proc. of the 1st Asia Color Association Conference
    • Place of Presentation
      Thanyaburi, Thailand
    • Year and Date
      2013-12-12
    • Related Report
      2013 Final Research Report
  • [Presentation] Wide-Range Psychrometric Chart for Improved Utilization of Superheated Steam and Humid Air2013

    • Author(s)
      Hiroyuki IYOTA, et al
    • Organizer
      Abstracts Book of Symposium on Temperature and Thermal Measurements in Industry and Science(TEMPMEKO 2013)
    • Place of Presentation
      Funchal, Madeira, Portugal
    • Year and Date
      2013-10-14
    • Related Report
      2013 Final Research Report
  • [Presentation] スチームコンベクションオーブンにおける過熱水蒸気の有効利用に関する研究2013

    • Author(s)
      古都 丞美, 他
    • Organizer
      日本調理科学会平成25年度大会研究発表要旨集
    • Place of Presentation
      奈良
    • Year and Date
      2013-08-23
    • Related Report
      2013 Final Research Report
  • [Presentation] 簡易湿度測定法によるスチームコンベクションオーブンの庫内湿度比較2013

    • Author(s)
      山形 純子, 他
    • Organizer
      日本調理科学会平成25年度大会研究発表要旨集
    • Place of Presentation
      奈良
    • Year and Date
      2013-08-23
    • Related Report
      2013 Final Research Report
  • [Presentation] Change in Food Color During Cooking with Steam Oven2013

    • Author(s)
      Hiroyuki IYOTA, et al
    • Organizer
      Proc. Of International Colour Association (AIC 2013)
    • Place of Presentation
      Newcastle upon Tyne, UK
    • Year and Date
      2013-07-08
    • Related Report
      2013 Final Research Report
  • [Presentation] 簡易湿度測定法によるスチームコンベクションオーブンの庫内湿度比較2013

    • Author(s)
      山形 純子, 茅野 知広, 伊與田 浩志, 杉山 久仁子
    • Organizer
      平成25年度(一社)日本調理科学会大会
    • Place of Presentation
      奈良
    • Related Report
      2013 Annual Research Report
  • [Presentation] スチームコンベクションオーブンにおける過熱水蒸気の有効利用に関する研究2013

    • Author(s)
      古都 丞美, 山形 純子, 黒川 みどり, 伊與田 浩志, 杉山 久仁子
    • Organizer
      平成25年度(一社)日本調理科学会大会
    • Place of Presentation
      奈良
    • Related Report
      2013 Annual Research Report
  • [Presentation] Characterization of baked color of cookie, toast and chicken: a model of light-colored food2013

    • Author(s)
      Shuhei Nomura, Hiroyuki Iyota and Hideki Sakai
    • Organizer
      1st Asia Color Association Conference
    • Place of Presentation
      Thanyaburi, Thailand
    • Related Report
      2013 Annual Research Report
  • [Presentation] Wide-Range Psychrometric Chart for Improved Utilization of Superheated Steam and Humid Air2013

    • Author(s)
      H. Iyota, T. Inoue, J. Yamagata, T. Tsujioka
    • Organizer
      Symposium on Temperature and Thermal Measurements in Industry and Science
    • Place of Presentation
      Madeira, Portugal
    • Related Report
      2013 Annual Research Report
  • [Presentation] Change in Food Color During Cooking with Steam Oven2013

    • Author(s)
      Hiroyuki IYOTA, Hideki SAKAI and Yusuke MAMIYA
    • Organizer
      12th International AIC Colour Congress
    • Place of Presentation
      Newcastle upon Tyne, UK
    • Related Report
      2013 Annual Research Report
  • [Presentation] Sensory evaluation of preference of baked food color2013

    • Author(s)
      Hideki SAKAI and Hiroyuki IYOTA
    • Organizer
      12th International AIC Colour Congress
    • Place of Presentation
      Newcastle upon Tyne, UK
    • Related Report
      2013 Annual Research Report
  • [Presentation] 水蒸気供給機能を有するオーブンの対流・ふく射による加熱特性の簡易測定2012

    • Author(s)
      岩波 伸悟, 他
    • Organizer
      日本食品工学会第13回(2012年度)年次大会講演要旨集
    • Place of Presentation
      北海道
    • Year and Date
      2012-08-09
    • Related Report
      2013 Final Research Report 2012 Research-status Report
  • [Presentation] Effect of Time-Dependent Humidity Profiles on Change in Food Color during Heating with Steam Convection Oven2012

    • Author(s)
      Hiroyuki IYOTA, et al
    • Organizer
      The International Congress on Food Engineering and Technology (IFET2012)
    • Place of Presentation
      Bangkok, Thailand
    • Year and Date
      2012-03-29
    • Related Report
      2013 Final Research Report
  • [Presentation] スチームコンベクションオーブンのモデル化と伝熱解析2012

    • Author(s)
      茅野 友広, 他
    • Organizer
      第33回日本熱物性シンポジウム
    • Place of Presentation
      大阪
    • Related Report
      2013 Final Research Report
  • [Presentation] スチームコンベクションオーブンの加熱特性 -庫内温度, 風速, 蒸気量による影響-2012

    • Author(s)
      古都 丞美, 他
    • Organizer
      第33回日本熱物性シンポジウム
    • Place of Presentation
      大阪
    • Related Report
      2013 Final Research Report
  • [Presentation] スチームコンベクションオーブンのモデル化と伝熱解析2012

    • Author(s)
      茅野友広, 伊與田浩志, 山形純子, 間宮佑介, 杉山久仁子
    • Organizer
      第33回日本熱物性シンポジウム講演論文集
    • Place of Presentation
      大阪
    • Related Report
      2012 Research-status Report
  • [Presentation] スチームコンベクションオーブンの加熱特性 -庫内温度,風速,蒸気量による影響-2012

    • Author(s)
      古都丞美,山形純子,黒川みどり,伊與田浩志,杉山久仁子
    • Organizer
      第33回日本熱物性シンポジウム講演論文集
    • Place of Presentation
      大阪
    • Related Report
      2012 Research-status Report
  • [Presentation] Effect of Time-Dependent Humidity Profiles on Change in Food Color during Heating with Steam Convection Oven2012

    • Author(s)
      Hiroyuki IYOTA, Yusuke MAMIYA, Tomohiro KAYANO, Junko YAMAGATA, Hideki SAKAI and Kuniko SUGIYAMA
    • Organizer
      International Congress on Food Engineering and Technology (IFET2012)
    • Place of Presentation
      バンコク,タイ
    • Related Report
      2011 Research-status Report
  • [Presentation] In-situ Color Measuiremnt and Photo-dome Photographing System for Food Quality Analysis2012

    • Author(s)
      Hiroyuki IYOTA and Hideki SAKAI
    • Organizer
      International Congress on Food Engineering and Technology (IFET2012)(招待講演)
    • Place of Presentation
      バンコク,タイ
    • Related Report
      2011 Research-status Report
  • [Presentation] スチームコンベクションオーブン加熱の最適化に関する研究(庫内水蒸気量変化に与える調理条件の影響)2011

    • Author(s)
      山形純子,伊與田浩志,茅野友広,間宮佑介,西村伸也
    • Organizer
      第32回日本熱物性シンポジウム
    • Place of Presentation
      横浜
    • Related Report
      2011 Research-status Report
  • [Remarks] 伊與田 浩志, 山形 純子, 赤尾 正, 杉山 久仁子, 藤原 政嘉, 冨田 圭子, 酒井英樹, 渋川 祥子, (小冊子)スチームコンベクションオーブンの謎を解く, 2014 年3 月, 8 (フルカラー)

    • URL

      http://steam.saloon.jp/hpub/index.html

    • Related Report
      2013 Final Research Report
  • [Remarks] 最近の研究・取組

    • URL

      http://steam.saloon.jp/hpub/index.html

    • Related Report
      2013 Annual Research Report
  • [Remarks] 大阪市立大学 熱工学分野 技術資料

    • URL

      http://www.mech.eng.osaka-cu.ac.jp/~netsu/~steam_calc.html

    • Related Report
      2012 Research-status Report
  • [Remarks]

    • URL

      http://www.mech.eng.osaka-cu.ac.jp/~netsu/~steam_calc.html

    • Related Report
      2011 Research-status Report

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Published: 2011-08-05   Modified: 2019-07-29  

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