熱伝達法の異なるオーブンの加熱能について　ＩＶ　　天板の影響

DOI

書誌事項

タイトル別名
  • Heating characteristics of oven with different heat transfer properties. Part 4. Effects of plates.
  • Heating Characteristics of Oven with Different Heat Transfer Properties (Part 4)
  • 熱伝達法の異なるオーブンの加熱能について (第4報)

抄録

For the study on effects of plates on heating characteristics of different kinds of ovens, the following plates were tested by measuring their temperatures and baking cookies : steel, black enamelcoated steel with and without aluminum foil cover, white enamel-coated steel and pyrex.<BR>1) The temperature of the black enamel-coated plate was much higher than that of air in electric ovens, whereas in the other ovens the plates showed no such phenomenon.<BR>2) A negative correlation (p<0.01 or p< 0.05) was obtained between baking times and apparent heat transfer coefficients, h values (kcal/ (m2.hr·°C)), except the case of black enamelcoated plate. In the ovens with low h values, cooking time varied greatly with the plates used.<BR>3) The color of the top surface of cookies depended both on h values and rates of radiation heat, and less affected by plate. On the other hand, the color of the bottom surface depended much on the types of plate, and pyrex plate gave uniform browning.

収録刊行物

  • 家政学雑誌

    家政学雑誌 37 (2), 87-92, 1986

    一般社団法人 日本家政学会

詳細情報 詳細情報について

  • CRID
    1390001206330779648
  • NII論文ID
    130003869207
  • DOI
    10.11428/jhej1951.37.87
  • ISSN
    18847870
    04499069
  • 本文言語コード
    ja
  • データソース種別
    • JaLC
    • CiNii Articles
  • 抄録ライセンスフラグ
    使用不可

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