2006 Fiscal Year Final Research Report Summary
An Attempt at Providing a Model System Composed of Emulsions for Studying Procedure in Cooking and Formulation of the Thermal Conduction in the System.
| 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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| Keywords | retardation time / pan broiling / thermal conduction / microscopic examination / mayonnaise / W / O-type emulsions / flow curve / oil globule / Casson's yield value |
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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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[Book] 総合調理科学事典2006
Author(s)
日本調理科学会編(分担執筆)
Total Pages
603
Publisher
光生館
Description
「研究成果報告書概要(和文)」より
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