Sequential Estimation of the Thermal Diffusivity of Three Vegetables Based on an Analysis of 2- and 3-Dimensional Unsteady-state Heat Transfer
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- Muramatsu Yoshiki
- Faculty of Regional Environment Science, Tokyo University of Agriculture
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- Hashiguchi Masanori
- Keisoku Engineering System Co., Ltd.
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- Mi Dahai
- Keisoku Engineering System Co., Ltd.
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- Sakaguchi Eiichiro
- Faculty of Regional Environment Science, Tokyo University of Agriculture
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- Kawakami Shotaro
- Faculty of Regional Environment Science, Tokyo University of Agriculture
説明
<p>Thermal diffusivity is an important thermophysical property used in the modeling and computation of unsteady-state heat transfer in basic food processing. The objectives of this study were to propose a new determination method for thermal diffusivity and to examine the applicability of this method to materials of several shapes and sizes. The samples (burdock root, carrot, and radish) were heated in a water bath at 90±1 °C for durations of up to 10 minutes. Then, 2- and 3-dimensional unsteady-state heat conduction problems were solved numerically with a finite element method. The thermal diffusivity of each sample was determined by a sequential estimation method based on the temperature profiles of the sample. The thermal diffusivity values of the samples ranged from (1.1–1.5)×10−7 m2/s. The thermal diffusivity could be estimated regardless of size, shape, and 2 and 3 dimensions for carrot within the setting range of this experiment.</p>
収録刊行物
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- Food Science and Technology Research
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Food Science and Technology Research 26 (6), 717-723, 2020
公益社団法人 日本食品科学工学会
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キーワード
詳細情報 詳細情報について
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- CRID
- 1391131406293654528
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- NII論文ID
- 130007962127
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- ISSN
- 18813984
- 13446606
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可