The preparation of the oven for the examination which heat form which aimed at development of a cooking vessel machine for the pottery can control.

2002 Fiscal Year Final Research Report Summary

• Project/Area Number: 13558008
• Research Category: Grant-in-Aid for Scientific Research (B)
• Allocation Type: Single-year Grants
• Section: 展開研究
• Research Field: 食生活
• Research Institution: Ochanomizu University
• Principal Investigator: HATAE Keiko Ochanomizu University, Graduated school of Humanities and Sciences, Professor, 大学院・人間文化研究所, 教授 (50156337)
• Co-Investigator(Kenkyū-buntansha): KASAI Midori Ochanomizu University, Faculty of Human Life and Environment, Associate Professor, 生活科学部, 助教授 (10262354) ; KONISHI Masako Tokyo Gas, Head research, 主任研究員
• Project Period (FY): 2001 – 2002
• Keywords: oven / Heat Transfer / speed of Heat Transfer / copper ball / radiation / In the oven temperature / The radiation quantity of heat transfer / The convection quantity of heat transfer

Research Abstract

Wind speed manufactured the oven which could heat food by the radiation heat or the convection heat in the range of 9m from 3m per second as an experiment by this research in the range of 350℃ from the normal temperature 【 the inside of the oven 】.
Food confirmed it when heat transfer speed calculated as an index of the quantity of heat to receive from the temperature rise curve of copper ball was proposed and the heating ability of the oven could be compared by using this value. Food was actually heated, and how to control the completion of food was established.
The food that heating is finished in a short time can control that thickness is light at heat transfer speed as a result of actually heating food. The influence of heat transfer rate must take the food which you must heat for a long time into consideration, too. Complete condition can be controlled at heat transfer speed if a heating condition is divided into 2 based on 60% of the radiation rates.