Thermal properties of materials used to cover food during cooking
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- Nagao Keiko
- Tokyo Kasei University
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- Kita Noriko
- Tokyo Kasei University
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- Amano Rika
- Tokyo Kasei University
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- Morita Mayumi
- Tokyo Kasei University
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- Kasai Midori
- Ochanomizu University
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- Hatae Keiko
- Ochanomizu University
Bibliographic Information
- Other Title
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- 包み焼きに用いる各種包材の伝熱特性
- ツツミ ヤキ ニ モチイル カクシュ ホウザイ ノ デンネツ トクセイ
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Abstract
Keiko Nagao Noriko Kita Rika Amano Mayumi Morita Midori Kasai Keiko Hatae“Covered food cooking” is a parcel cooking method in which meat or fish is usually covered with Japanese paper or salt. We evaluated wheat flour dough, pie dough, mashed potato, misogama (miso and flour) and shiogama (salt and egg white) for food parcel wrapping in this study. The thermal diffusivity (α) of each sample was calculated from measurements of the thermal conductivity (λ), heat capacity (c) and density (ρ). The internal temperature along one axis was measured during heating, and the heat retardation time was calculated. The various materials used for covered food cooking were then studied for their properties.<br>Shiogama had the highest thermal conductivity, being followed by mashed potato, wheat flour dough, misogama and pie dough in that order. The retardation time τ(χ), an index of heating rate, tended to follow the order of thermal conductivity for the covering materials. A high correlation was seen between 1/τ(χ) and thermal diffusivity(α).<br>The retardation time in cooling made shiogama easy to heat and easy to cool, so it could not retain the heating effect. Misogama, wheat flour dough and pie dough retained the heating effect much better than shiogama.
Journal
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- Journal of Cookery Science of Japan
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Journal of Cookery Science of Japan 38 (6), 491-496, 2005
The Japan Society of Cookery Science
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Keywords
Details 詳細情報について
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- CRID
- 1390282679716495872
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- NII Article ID
- 110002555697
- 130004401232
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- NII Book ID
- AN10471022
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- NDL BIB ID
- 7775125
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- ISSN
- 13411535
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL
- NDL-Digital
- CiNii Articles
- KAKEN
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- Abstract License Flag
- Disallowed