Development of simulation software for improved utilization of steam oven

2013 Fiscal Year Final Research Report

• Project/Area Number: 23500934
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Eating habits, studies on eating habits
• Research Institution: Osaka 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
• 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

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.

Research Products

• [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(6) Pages: 939-947
  • DOI: 10.3136/fstr.19.939
  • 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
• [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
• [Journal Article] 水蒸気凝縮を伴う調理オーブンの伝熱機構解析 (2012)
  • Author(s): 山形 純子, 伊與田 浩志, 西村 伸也
  • Journal Title: 日本食品科学工学会誌 Volume: 59(10) Pages: 491-502
  • DOI: 10.3136/nskkk.59.491
  • Peer Reviewed
• [Presentation] Characterization of Baked Color of Cookie, Toast and Chicken : a Model of Light-colored Food (2013)
  • 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
• [Presentation] Wide-Range Psychrometric Chart for Improved Utilization of Superheated Steam and Humid Air (2013)
  • 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
• [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
• [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
• [Presentation] Change in Food Color During Cooking with Steam Oven (2013)
  • 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
• [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
  • Year and Date: 20121003-05
• [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
  • Year and Date: 20121003-05
• [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
• [Presentation] Effect of Time-Dependent Humidity Profiles on Change in Food Color during Heating with Steam Convection Oven (2012)
  • 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
• [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