| Budget Amount *help |
¥4,290,000 (Direct Cost: ¥3,300,000、Indirect Cost: ¥990,000)
Fiscal Year 2016: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2015: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
Fiscal Year 2014: ¥780,000 (Direct Cost: ¥600,000、Indirect Cost: ¥180,000)
Fiscal Year 2013: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
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| Outline of Final Research Achievements |
In order to understand a simmering process of food stuff in a liquid, investigations are performed based on a multi-scale porous model that configurations and placements of food stuff are considered to be like a submerged porous medium with a larger characteristic scale, while each food stuff is a porous medium with a finer characteristic scale. A full three-dimensional numerical analysis is performed in a cylindrical coordinate system under a non-equilibrium thermal boundary condition that a constant heat flux is given in a rig region at the bottom and otherwise adiabatic. It is found that there is a critical Darcy number for which a thermal convection is most prevailed. This enables us to determine a suitable scale of food stuff and volumetric ratio between a liquid and food stuff for energy saving cookery.
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