An Analysis of Temperature Distributions in Microwave Heating of Foods with Non-Uniform Dielectric Properties
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概要
- 論文の詳細を見る
Using flat cylindrical samples having non-uniform dielectric properties, we studied the heat transfer in food products when only the side surfaces of the samples were irradiated with microwaves. The temperature distributions in the food were measured by means of an infrared thermometer in two-dimensional form. Additionally, a transient two-dimensional heat conduction equation was induced and the temperature distributions in the food were determined using a numerical calculation. When the experimental results were compared with the results of the numerical calculations, their tendency of temperature distribution closely agreed, and it was confirmed that the mathematical model is useful in predicting the temperature distributions of food with non-uniform dielectric properties during microwave heating.
- 社団法人 化学工学会の論文
- 2004-07-01
著者
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SAKAI Noboru
Department of Neurosurgery,Gifu University School of Medicine
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Wang Cong
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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WATANABE Manabu
Department of Pediatric Cardiovascular Surgery, The Heart Institute of Japan, Tokyo Women's Medical
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Sakai Noboru
Department Of Food Engineering Tokyo University Of Fisheries
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Watanabe Manabu
Department Of Cardiovascular Surgery Heart Institute Of Japan Tokyo Women's Medical University
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TOBA Shigeru
Ajinomoto Frozen Foods Co., Inc.
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Toba Shigeru
Ajinomoto Frozen Foods Co. Inc.
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