Application of Unsteady-state Heat Conduction Theory to Food Thawing Process

Tanaka Fumihiko, Satoshi Murata, Kazuhiro Habara, Toshitaka Uchino

研究成果: ジャーナルへの寄稿記事

1 引用 (Scopus)

抄録

Because limited researches have been done so far on thawing of frozen foods, it is very important for keeping frozen foods of good quality to estimate food thawing time or changes in temperature profile during thawing period. In view of the fact that food thawing is caused by transition to the aqueous solution in food, we apply unsteady-state heat conduction theory including phase change for analyzing this thawing process. Since in the unsteady-state heat conduction equation the modified thermal diffusivity is related to the temperature, this equation shows intense non-linearity. It is difficult to solve this equation analytically, then we adopt to the collocation method. The calculated results were agreed well with the experimental data obtained from thawing tests of frozen food extracts. It is expected that this result would be useful for frozen food thawing operations.

元の言語英語
ページ(範囲)977-981
ページ数5
ジャーナルNippon Shokuhin Kagaku Kogaku Kaishi
42
発行部数12
DOI
出版物ステータス出版済み - 1 1 1995

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Frozen Foods
thawing
Hot Temperature
frozen foods
heat
Food
Food Quality
Temperature
thermal diffusivity
phase transition
thermodynamics
temperature profiles
aqueous solutions
Research
extracts

All Science Journal Classification (ASJC) codes

  • Food Science

これを引用

Application of Unsteady-state Heat Conduction Theory to Food Thawing Process. / Fumihiko, Tanaka; Murata, Satoshi; Habara, Kazuhiro; Uchino, Toshitaka.

:: Nippon Shokuhin Kagaku Kogaku Kaishi, 巻 42, 番号 12, 01.01.1995, p. 977-981.

研究成果: ジャーナルへの寄稿記事

Fumihiko, Tanaka ; Murata, Satoshi ; Habara, Kazuhiro ; Uchino, Toshitaka. / Application of Unsteady-state Heat Conduction Theory to Food Thawing Process. :: Nippon Shokuhin Kagaku Kogaku Kaishi. 1995 ; 巻 42, 番号 12. pp. 977-981.
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