Numerical Analysis of Slowest Heating or Cooling Point in a Canned Food in Oil
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概要
- 論文の詳細を見る
In the sterilizing process of canned food in oil for a fish meat such as tunny, the slowest heating or cooling point is very important for the thermal process determination of the can. To obtain the slowest point, the temperature profiles in solid food are estimated by numerical calculation from the fundamental equations at unsteady state in consideration of a free convection in the space occupied by the oil.The positions of the slowest heating or cooling point in the canned food in oil are obtained accurately, and a correlative equation for the position is obtained numerically under various operating conditions. The calculated temperature profiles and the position of both slowest points are in sufficiently good approximation to the experimental ones.
- 社団法人 化学工学会の論文
著者
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SUZUKI Minoru
Department of Radiology, Kinki University School of Medicine
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SAKAI Noboru
Department of Neurosurgery,Gifu University School of Medicine
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HANZAWA Tamotsu
Department of Food Science and Technology, Tokyo University of Fisheries
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Hanzawa Tamotsu
Department Of Food Engineering Tokyo University Of Fisheries
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Sakai Noboru
Department Of Food Engineering Tokyo University Of Fisheries
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Hanzawa T
Tokyo Univ. Fisheries Tokyo Jpn
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Suzuki M
Department Of Food Engineering Tokyo University Of Fisheries
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WANG Qiz
Department of Food Engineering, Tokyo University of Fisheries
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Wang Qiz
Department Of Food Engineering Tokyo University Of Fisheries
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Suzuki Minoru
Department Of Applied Biological Chemistry Graduate School Of Agricultural And Life Sciences The Uni
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Hanzawa Tamotsu
Department of Chemical Engineering, Gunma University
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