Cookery by simmering and its mathematical model under micro-gravity circumstances
Project/Area Number |
25350117
|
Research Category |
Grant-in-Aid for Scientific Research (C)
|
Allocation Type | Multi-year Fund |
Section | 一般 |
Research Field |
Eating habits
|
Research Institution | Shiga Junior College (2015-2017) Kobe Yamate College (2013-2014) |
Principal Investigator |
Hara Tomoko 滋賀短期大学, その他部局等, 教授 (40192281)
|
Co-Investigator(Kenkyū-buntansha) |
吉永 隆夫 大阪大学, 基礎工学研究科, 准教授 (40158481)
|
Project Period (FY) |
2013-04-01 – 2018-03-31
|
Project Status |
Completed (Fiscal Year 2017)
|
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)
|
Keywords | 煮物 / ポーラスメディア / 対流 / ダルシー数 / 微小重力 / 回転 / マイクロ波加熱 / 電子レンジ |
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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Report
(6 results)
Research Products
(43 results)
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[Presentation] 滋賀県伝統なすの物理的特性2015
Author(s)
小寺真実、針谷萌那、森太郎、原知子、久保加織
Organizer
日本家政学会第67回研究発表会
Place of Presentation
いわて県民情報交流センターアイーナ
Year and Date
2015-05-23
Related Report
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[Presentation] シャロウフライの最適な揚げ条件と問題点2014
Author(s)
中平,安藤,伊藤,今義,江口,久保,高村,露口,原,水野,明神,村上,和田
Organizer
日本調理科学会
Place of Presentation
県立広島大学(広島県広島市)
Year and Date
2014-08-23
Related Report
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[Presentation] 揚げ調理の教育媒体としてのリーフレットの有効性の検討ー天ぷら編ー
Author(s)
明神千穂,安藤,伊藤,今義,江口,久保,露口,中平, 原知子,水野,村上,和田
Organizer
日本調理科学会平成25年度大会
Place of Presentation
奈良女子大学
Related Report
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