Three Dimensional Analysis of Heat Transfer during Food Thawing by Far-Infrared Radiation
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概要
- 論文の詳細を見る
An apparent specific heat model was introduced to predict three dimensional heat transfer in food thawing by far-infrared radiation. A finite element method was applied to solve the fundamental equation and was used to examine the influence of the temperature of heater, and the influence of auxiliary heater attached beneath the sample. To keep the food from overheating, control of the surface temperature was discussed. Experiments of far-infrared heating were carried out to verify the method. Temperature distributions in samples were measured and corresponded with theoretical predictions.
- 社団法人 日本食品科学工学会の論文
- 1999-08-01
著者
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SAKAI Noboru
Department of Neurosurgery,Gifu University School of Medicine
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HANZAWA Tamotsu
Department of Food Science and Technology, Tokyo University of Fisheries
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Hanzawa Tamotsu
Department Of Food Engineering Tokyo University Of Fisheries
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Sakai Noboru
Department Of Food Engineering Tokyo University Of Fisheries
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LIU Chang-Min
Department of Food Science and Technology, Tokyo University of Fisheries
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Liu Chang-min
Department Of Food Science And Technology Tokyo University Of Fisheries
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Hanzawa Tamotsu
Department of Chemical Engineering, Gunma University
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