S0601-2-3 スチームコンベクションオーブンの最適運転条件の検討(食と熱工学(2))

概要

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A steam convection oven can heat a large amount of food using steam generated from a small boiler. To measure the changes in the humidity of the gas in heating chamber, we set a wet spherical gauze in the chamber during heating with and without steam.In the case of heating with steam, the steam mole fraction of chamber reached 100% after approximately 3min, the material temperature increased faster, and lesser water evaporated than in the case of heating without steam. Furthermore, it is shown that the amount of food in the chamber is effected on the humidity increasing rate during heating without steam. We show that the humidity of the gas in oven chamber affects the material temperature, the mass of evaporated water, and the time required for heating, all of these facters are important for good cooking.
2009-09-12