An On-Line Inverse Method for Estimation of Thermal Parameters Which Are Responsible to Predicting Temperature History in Food Heating/Freezing.

スポンサーリンク

概要

• 論文の詳細を見る

• Most of the published methods for estimating temperature history during heating/cooling/freezing solid food require data on thermal properties of the product and any relevant heat transfer coefficients. However, there are some difficulties of obtaining thermal data for use in industrial heating/cooling/freezing of food. In this paper the development of a new procedure for estimating the temperature history is briefly reviewed, a procedure which does not require the knowledge of thermal data of the food being heated/frozen. This procedure collects a series of time/temperature data at a point in the food in the early stages of heating/freezing, analyzes these data to predict the thermal parameters which are responsible for heat conduction, and predicts the time/temperature relationship for the remainder of the heating/cooling/freezing phases.

• 社団法人 日本食品科学工学会の論文

著者

• WATANABE Hisahiko

  Food Science and Technology Department, Tokyo University of Fisheries

• HU Yao

  Food Science and Technology Department, Tokyo University of Fisheries

• MIHORI Tomowo

  Food Science and Technology Department, Tokyo University of Fisheries

関連論文

• Effect of Temperature and Moisture Content on Water Diffusion Coefficients in Rice Starch/Water Mixtures.
• An On-Line Inverse Method for Estimation of Thermal Parameters Which Are Responsible to Predicting Temperature History in Food Heating/Freezing.
• A Simplified Method for On-Line Determination of Thermal Parameters Responsible to Estimate Temperature History during Thermal Process in Conduction Heating Foods
• Temperature Distribution at the Surface of Cans in an Industrial Scale Static Retort during Saturated Steam Sterilization

スポンサーリンク