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Measurements and Analyses of Changes in Thermo-physical Properties and Process of Heat Transfer for Foods during Cooking

食品烹饪过程中热物性变化及传热过程的测量与分析

基本信息

批准号：
09680056
负责人：
NAGAO Keiko
金额：
$ 1.92万
依托单位：
Bunkyo University
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (C)
财政年份：
1997
资助国家：
日本
起止时间：
1997 至 1998
项目状态：
已结题

来源：
https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-09680056/
关键词：
Cooking Process of heat transfer Pan heating Cooking in heat transfer media Heating medium One-dimensional flux of heat Thermophysical properties Thermal diffusivity 熱移動速度一次元熱移動食材モデル系熱物性熱伝導率比熱容量一次元熱流束

项目摘要

An attempt was made to analyze quantitatively the kinetics of heat transfers of foods in cooking procedure using model systems so as to simplify the constitutional and operational complexities occurring during food preparations. The details of this study can be summarized, as follows :1. It was tried to prepare a series of food models for heating in view of the moisture content, which may play a significant role in the heat transfer of foods. The newly prepared models were one of the concentrated disperse systems consisting of an equivalent mixture of wheat flour and cocoa powder suspended in the optional mixtures of water and corn oil, while the moisture in the models was able to vary from ca.7 to 50 wt % without any failure of molded shape during heating. The measurements were made to clarify the correlation between the thermal diffusivity and moisture of the models.2. An assembly of the heating device for modeling a variety of cooking was provided in order to detect the heat flux al … More ong by the one-dimensional axis in food materials from the beat transfer media. The heating device provided could follow the increasing temperature with reasonable reproducibility at the different locations of 0 mm, 1 mm, 3 mm and 5 mm along by the one-dimensional axis in the foods from the heating media during the procedure such as pan heating, steaming, boiling, flying, or baking.3. It was found out that the increasing temperature at the different inside-locations of the models and some practical foods during the various types of heating could be generalized by an exponential function, which was derived from the retardation phenomenon of thermal flux.4. The time constant corresponding to the retardation time of the newly derived equation depends on the distance from the heating medium for each sample to be tested, while the value for the time constant obtained experimentally is deeply concerned with the thermal diffusivity of each sample at an inside-location. This result suggests that if the above correlation can be confirmed with more practical cases using this exponential function, it will be sure to estimate changes in the inside temperature of food materials during cooking. Less

尝试用模型系统定量分析烹饪过程中食物热传递的动力学，以简化在食物制备过程中发生的结构和操作复杂性。本研究的具体内容可以总结如下：1。考虑到水分含量对食物传热的影响，尝试制备一系列的食物加热模型。新制备的模型是一种浓缩分散系统，由小麦粉和可可粉的等量混合物组成，悬浮在水和玉米油的可选混合物中，而模型中的水分能够从约0.7 wt %变化到50 wt %，而在加热过程中没有任何成型的失败。进行了测量，以澄清模型的热扩散率与水分之间的相关性。提出了一种用于模拟各种烹饪过程的加热装置组件，以检测食品物料在热传递介质中的一维轴向热流。2 .本发明的加热装置能在锅加热、蒸、煮、飞、烤等过程中，在食物从加热介质中沿一维轴线0 mm、1 mm、3 mm、5 mm的不同位置，跟踪温度的升高，重现性较好。研究发现，在不同加热方式下，模型内部不同位置和一些实际食品的温度升高可以用指数函数来概括，该指数函数是由热通量的阻滞现象推导出来的。新导出的延迟时间方程对应的时间常数取决于每个待测样品与加热介质的距离，而实验得到的时间常数值与每个样品在内部位置的热扩散率密切相关。这一结果表明，如果利用该指数函数能在更多的实际案例中证实上述相关性，就可以估计食品材料在烹饪过程中内部温度的变化。少