2013 Fiscal Year Final Research Report
Research on Relaxation Environment and Natural Drying of Food by Using Control of Vortical Fluctuation
| Project/Area Number |
23560186
|
|---|
| Research Category |
Grant-in-Aid for Scientific Research (C)
|
| Allocation Type | Multi-year Fund |
|---|
| Section | 一般 |
|---|
| Research Field |
Fluid engineering
|
|---|
| Research Institution | Yamagata University |
|---|
Principal Investigator |
|
|---|
| Project Period (FY) |
2011 – 2013
|
| Keywords | 渦 / ゆらぎ / 快適環境 / 食品乾燥 |
|---|
| Research Abstract |
This study focuses on the phenomenon of vortex fluctuation generated by various bodies. This fluctuation may provide relaxation for human. The fluctuations of instantaneous velocity and vorticity are measured by PIV and are analyzed by FFT for various models. It is found that 1/f fluctuation occurs in a wide range for small interval of all models. The low vorticity is generated by the small interval models, and the high vorticity is generated by the large interval models.
This study aims at applying the vortex flow simulating a natural wind to dry food in order to decrease the time of food drying. The experiment of food drying was performed in a wind tunnel at a constant air velocity, and carrot, sweet potato, pineapple and apple were used as test foods. A square cylinder was adopted to generate vortex flow and test foods were setup at the downstream of vortex flow. It is found that the vortical fluctuation flow decreases the moisture content of carrot and sweet potato quickly.
|
