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

在各种固化食品中，沿一维轴沿着方向精确地检测到靠近冷却平面处诱导的热传导。在本研究中的所有冷却程序的情况下，冷却在样品中以快速过程开始，然后冷却过程逐渐转移到缓慢阶段。冷却最终从程序中暂停。所有的冷却模式得到固化食品可以简单地被认为是“松弛现象”，没有任何噪音所造成的样品中的成分的相变。食品的这种冷却行为与食品的加热过程完全不同。因此，食品的冷却过程可以简单地理解为热能随弛豫时间的弛豫过程。

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.