TEMPERATURE DEPENDENCE OF THE EFFECTIVE THERMAL CONDUCTIVITY OF FOOD GELS IMPREGNATED WITH AIR BUBBLES
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概要
- 論文の詳細を見る
Air-impregnated alginate and ovalbumin gels were prepared as model systems for porous foods, and their effective thermal conductivity was measured at 30–70°C by a steady-state method. The effective thermal conductivity of the air-impregnated gels increased with temperature more greatly than that of gels containing no air bubbles. For effective thermal conductivity of air-impregnated gels, a theoretical model which included latent heat transport accompanied by water vapor diffusion in addition to heat conduction was presented and was compared with experimental data. The model gave a good approximation to the experimental data up to 50°C. At higher temperature, however, the model overestimated the effective thermal conductivity, especially for gels of high porosity.
- 社団法人 化学工学会の論文
- 1994-06-20
著者
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Sakiyama Takaharu
Department of Bioscience and Biotechnology, Faculty of Engineering, Okayama University
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YANO Toshimasa
Department of Bioengineering, Yokohama National University
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Yano Toshimasa
Department Of Agricultural Chemistry Faculty Of Agriculture The University Of Tokyo
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Sakiyama Takaharu
Department Of Agricultural Chemistry Faculty Of Agriculture The University Of Tokyo
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Sakiyama Takaharu
Department Of Agricultural Chemistry The University Of Tokyo
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SAKIYAMA Takaharu
Department of Agricultural Chemistry, The University of Tokyo
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