| Project/Area Number |
17500552
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | Tokyo Kasei University |
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Principal Investigator |
NAGAO Keiko Tokyo Kasei University, Faculty of Home Economics, Professor, 家政学部, 教授 (20217970)
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| Project Period (FY) |
2005 – 2006
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| Project Status |
Completed (Fiscal Year 2006)
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| Budget Amount *help |
¥3,500,000 (Direct Cost: ¥3,500,000)
Fiscal Year 2006: ¥1,100,000 (Direct Cost: ¥1,100,000)
Fiscal Year 2005: ¥2,400,000 (Direct Cost: ¥2,400,000)
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| Keywords | retardation time / pan broiling / thermal conduction / microscopic examination / mayonnaise / W / O-type emulsions / flow curve / oil globule / Casson's yield value / 乳化剤 / 熱移動現象 / 加熱操作 / Cassonの降伏値 / 熱拡散率 / 乳化系 / 加熱調理 / 粒子分析 / O / W型モデル / 熱伝導率 / 画像解析 |
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| Research Abstract |
An attempt at measuring thermal conduction along the one-dimensional axis was made with a series of O/W-and W/O-type emulsions prepared by use of an edible oil and egg yolk during a procedure of pan-broiling (heating metal vessel) at 105℃. Optical microscopic examination of the emulsions to be tested clarifies that the oil or the aqueous globules were dispersed with negatively skewed distribution in the aqueous or the oil suspending media with 1.5-2.0μm for the oil globules or 3.5μm for the aqueous globules in the most frequent diameter. Both types of emulsions to be tested could be characterized by the pseudo plastic flow describing with Casson's equation, so that their plastic viscosities and Casson's yield values increased pronouncedly with increasing volume fraction of the dispersed phase. As the same to the other food materials, the increasing temperature vs. heating time curve for all the emulsion samples in this study was also in conformity to an exponential equation derived from an assumption that a retardation phenomenon plays a role in the thermal conduction.
A power relationship was also found in double-logarithmic plots of reciprocal of the retardation time in the exponential equation vs. effective thermal diffusivity a (=λ/C_p・ρ, where λ is the thermal conductivity, C_p is the heat capacity at constant pressure, p is the density) for all the emulsions to be tested. The power coefficient in this relationship describes a feature of the pan-broiling procedure in cooking.
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