Detection and Analysis of the Thermal Conduction in Foodstuffs during Cooling Procedure

对多种凝固食品在冷却面附近沿一维轴方向的热传导现象进行了精确检测。在本研究的所有冷却过程中，样品的冷却都是在快速过程中开始的，然后冷却过程逐渐转向缓慢阶段。冷却终于从程序中停止了。用凝固食物得到的所有冷却模式都可以简单地识别为“松弛现象”，没有样品中成分相变引起的任何噪声。这种食品的冷却行为与食品的加热过程有很大的不同。因此，食品的冷却过程可以简单地理解为热能随松弛时间的松弛过程。

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.