Characteristic distributions of temperature and solute concentration in a surrounding fluid of boiling foods and their analysis by means of a multi-scaled thermal fluid flow model

在烹饪过程中，当食物煮沸时，了解适当的加热条件是很重要的，其中热量和传质在食物和周围流体之间起着重要的作用。本文基于多孔介质理论，建立了蒸煮过程的数学模型，对食物及其周围流体中的热流体对流和传热传质进行了数值研究。通过与马铃薯沸煮实验的比较和一维模型的帮助，发现存在有效传热的最佳食物尺寸，并可以预测食物的溶质浓度和硬度。

It is important to know suitable heating conditions in cooking processes when foods are boiled, where heat and mass transfer play an important role between food stuffs and surrounding fluids. In the present study, by using a mathematical model for cooking process based on the porous media theory, thermal fluid convection and heat and mass transfer are numerically examined in the foods and surrounding fluids. In comparison with boiling experiments using potatoes and with the help of a one-dimensional model, it is found that preferable sizes of food stuffs for effective heat transfer can exist and solute concentrations and hardness of the food stuffs can predict.