非等温加熱における最適加熱時間の予測

概要

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The optimum cooking time was determined for leaving a potato to cook after it has been heated to boiling point and the heat input removed. A numerical simulation used a three-dimensional mesh model, and the surface node temperature was determined from the measured values for water. The internal temperature of the sample was calculated by an unsteady three-dimensional heat conduction analysis based on the finite difference method. The softening process was predicted by calculating of softening ratio with the softening rate constant applied. The duration time at boiling point was calculated when the sample center temperature and the softening ratio had reached 70℃ and 0.9, respectively. The calculated temperature of the sample center was in fairly good agreement with the experimental value. The time predicted for the boiling duration for non-isothermal cooking was markedly less than that for isothermal cooking at 99.5℃ This simulation elucidates that, even though the sample is undercooked when the heating is stopped, softening is optimized by the residual heat. The residual heat effect was increased by increasing sample size and total weight. The reliability of the preddiction was confirmed by the hardness measurements and sensory evaluation.
社団法人日本家政学会の論文
1998-04-15