Penetration of Infrared Radiation Energy into Model Foods.

DOI

Bibliographic Information

Other Title
  • 放射加熱における赤外線波長の食品表面への浸透性

Abstract

The effect of the penetration of infrared radiation energy into food on the temperature was studied. Model foods of 1.2% agar gel, 1.2% agar + 5% cornstarch gel and fish paste were each irradiated by a halogen heater and two types of ceramic heater. The transient temperature and the temperature profile near the surface of each food model were measured. The experimental results and the thermal diffusivity of a sample were used to estimate the radiation energy applied to the food. The halogen heater affected the heat transfer in the range of 1-3 mm below the surface, while the ceramic heater had no effect deeper than 1mm. It was found that the penetration of near-infrared radiation energy was deeper than that of far-infrared energy, and that increasing penetration accelerated the temperature rise within the food sample.

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Keywords

Details 詳細情報について

  • CRID
    1390001206334355456
  • NII Article ID
    130003706092
  • DOI
    10.11428/jhej1987.53.323
  • ISSN
    18820352
    09135227
  • Text Lang
    ja
  • Data Source
    • JaLC
    • CiNii Articles
  • Abstract License Flag
    Disallowed

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