食品の放射加熱に及ぼすヒータの放射特性の影響

DOI

書誌事項

タイトル別名
  • Effects of radiant characteristics of heaters on food processing.

抄録

The effects of radiant characteristics of heaters on food processing were studied experimentally. Four heaters were employed : 1) a halogen heater, 2) a seathed heater, 3) a far-infrared rays heater, and 4) a broad-band rays heater. The radiative heat transfer rate in the oven was measured by an aluminum block, and then the heating and evaporation process of water was measured. The baking process of sponge cakes was also studied.<BR>The experiments showed that an important parameter of the heaters is the wavelength at the emission peak. A decrease of this wavelength results in an increase of the radiative heat transfer rate in the oven. The rate of increase of temperature and the evaporation rate of water depend on the radiative heat transfer rate. For baking the sponge cake, a shorter baking time is attained by the heater which has the higher radiative heat transfer rate. The heater which radiates longer wave rays and has the higher radiative heat transfer rate results in a darker surface of the sponge cake.

収録刊行物

  • 日本家政学会誌

    日本家政学会誌 40 (11), 987-994, 1989

    一般社団法人 日本家政学会

キーワード

詳細情報 詳細情報について

  • CRID
    1390282681309836544
  • NII論文ID
    130003705318
  • DOI
    10.11428/jhej1987.40.987
  • ISSN
    18820352
    09135227
  • 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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