罐詰における非線型熱傅導の一問題について

スポンサーリンク

概要

• 論文の詳細を見る

• All of existing theories of thermal conduction in cans have neglected the change of physical properties of the contents due to cooking. This change, however, seems to become remarkable for the case of fresh fish muscle because of the denaturation of the protein caused by heating. This paper deals with the thermal conduction in a flat can, assuming that this change mainly results in a change of the thermal conductivity of the contents. In this case, the fundamental equation of the problem becomes non-linear and thus YAMADAS method of solution [3] is employed, as in the other studies of the present author on similar problems of diffusion equation. The result of the analysis is shown in Fig. 6 which gives the temperature-time relations at the center of the can for both the present and usual cases. Some remarks are furthermore made on the determination of the thermal conductivity of the contents from experiniental data.

• 公益社団法人 日本水産学会の論文

著者

• 藤田 博

  京都大学農学部

• 藤田 博

  京都大学農学部水産学教室物理学研究室

関連論文

• 高分子固体への低分子の異常拡散
• 高分子固体の力学的性質と湿気
• 冷凍方程式の近似解について,II
• 罐詰における非線型熱傅導の一問題について
• 増殖に關するPearl係数に就いて
• 回游魚の漁獲高より其の稚魚の發生量を推定なる方法について

スポンサーリンク