Development of a New Heating System by Combining Superheated Steam and a Hot Water Spray (Aqua-Gas) and Its Application to Food Processing
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- Isobe Seiichiro
- National Food Research Institute, National Agriculture and Food Research Organization
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- Ogasahara Yukio
- Taiyo Seisakusho CO. LTD.,
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- Negishi Yukiko
- Kagawa Nutrition University Kagawa Education Institute of Nutrition
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- Tonozuka Fumiko
- Junior College of Kawaga Nutrition University
Bibliographic Information
- Other Title
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- アクアガス(微細水滴含有過熱水蒸気)システムの開発と農産加工への応用
- アクアガス ビサイ スイテキ ガンユウ カネツスイ ジョウキ システム ノ カイハツ ト ノウサン カコウ エ ノ オウヨウ
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Abstract
Superheated steam was applied to food processing because of advantages that include efficient heat transfer by latent heat and the prevention of product oxidation. Superheated steam solves problems such as water absorption and the dissolution of solid content from foods caused by hot water or saturated steam heating ; however, it causes low product yield due to its high drying capacity. In order to extend the application of superheated steam to food processing, a new oven system (Aqua-gasTM) using superheated steam and micro droplets of hot water has been developed. In this system, a mixture of superheated steam and hot water was achieved under normal pressure by spraying pressurized boiling water into a heating chamber through a nozzle. It was found that Aqua-gas has a higher heat transfer rate than ordinal superheated steam, especially with cold materials. Fresh vegetables have been pasteurized effectively with little change in texture by heating with this system. The moisture content of the food product processed with this oven system can be controlled by regulating the amount of micro droplets used in the superheated steam. This system is currently used in the food industry for cooking potato salad, preprocessing meat, and in the pasteurization of fish products in Japan.
Journal
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- Nippon Shokuhin Kagaku Kogaku Kaishi
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Nippon Shokuhin Kagaku Kogaku Kaishi 58 (8), 351-358, 2011
Japanese Society for Food Science and Technology
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Details 詳細情報について
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- CRID
- 1390282681386667904
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- NII Article ID
- 10029564454
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- NII Book ID
- AN10467499
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- ISSN
- 18816681
- 1341027X
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- NDL BIB ID
- 11191592
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- Text Lang
- ja
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- Data Source
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- JaLC
- IRDB
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed