モデル試料を用いた天火加熱の伝熱機構に関する実験的検討

概要

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A series of food models containing different amounts of water were baked at around 200℃. The effect of moisture content on the heat transfer between the hot air and the surface of each sample was investigated in terms of the internal heat flux. The rate of internal temperature rise of the samples during baking decreased with increasing moisture content, the opposite of that in a steaming or frying process. The heat transfer coefficient and Biot number tended to reduce with increase in the moisture of a sample from 7.1 to 48.7%. This may have been due to the latent heat of vaporization of water on the surface of the sample. The internal heat flux during baking, however, increased with increasing moisture content. The thermal diffusivity increased from 0.65×10<-7> to about l.0×10<-7>m^2/s with increasing moisture of the samples. The heat exchanged between the hot air and a sample during the baking process was characterized by the vaporization of water which resisted heat flux from the hot hot air into the inside of the sample.
社団法人日本家政学会の論文
1999-05-15