Cookery by simmering and its mathematical model under micro-gravity circumstances

2017 Fiscal Year Final Research Report

• 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
• Keywords: 煮物 / ポーラスメディア / 対流 / ダルシー数

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.

Free Research Field

調理科学