Detection and Analysis of the Thermal Conduction in Foodstuffs during Cooling Procedure
| Project/Area Number |
20500690
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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, 家政学部・栄養学科, 教授 (20217970)
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| Project Period (FY) |
2008 – 2010
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| Project Status |
Completed (Fiscal Year 2010)
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| Budget Amount *help |
¥4,550,000 (Direct Cost: ¥3,500,000、Indirect Cost: ¥1,050,000)
Fiscal Year 2010: ¥780,000 (Direct Cost: ¥600,000、Indirect Cost: ¥180,000)
Fiscal Year 2009: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2008: ¥2,600,000 (Direct Cost: ¥2,000,000、Indirect Cost: ¥600,000)
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| Keywords | 冷却操作 / 熱移動 / 無次元温度 / 食材冷却曲線 / 緩和時間 / 熱伝導率 / 熱拡散率 / 食品材料 / 温度低下曲線 / 緩和現象 / 冷却過程 / ババロア / メレンゲ / 熱移動現象 / 指数式 / 熱媒体 |
|---|
| Research Abstract |
The thermal conduction induced close to the cooling plane was detected precisely along the one-dimensional axis in a variety of solidified foodstuffs. In all the cases of cooling procedure in this study, the cooling down has commenced in a rapid process in the sample, and the cooling process has then gradually shifted to the slow stage. The cooling has been suspended finally from the procedure. All of the cooling pattern obtained with solidified foods can simply be recognized as the 'relaxation phenomenon' without any noise caused by the phase change of the component in the sample. Such the cooling behavior of foods is quite different from the heating procedure of foodstuffs. Thus, the cooling procedure of foodstuffs can simply be recognized as the relaxation process of thermal energy with the relaxation time.
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Report
(4 results)
Research Products
(63 results)
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[Book] 調理を学ぶ2008
Author(s)
長尾慶子編, 他10名
Total Pages
204
Publisher
八千代出版
Related Report
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