Art

J-GLOBAL ID：200902119760657335   Reference number：99A0290472

Preparation of Food Models for Examining Heat Transfer in Cooking under the Control of Moisture.

水分量の制御可能な伝熱実験用食材モデル系の調製

Author (2)： NAGAO K (Bunkyo Univ.) ,  MATSUMOTO S (Univ. Osaka Prefecture)
Material： 日本調理科学会誌  (Journal of Cookery Science of Japan)
Volume： 32  Issue： 1  Page： 10-17  Publication year： Feb. 1999 
JST Material Number： Y0637A  ISSN： 1341-1535  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： food model ,...

   To see more with JDream III (charged).   {{ this.onShowAbsJLink("http://jdream3.com/lp/jglobal/index.html?docNo=99A0290472&from=J-GLOBAL&jstjournalNo=Y0637A") }}

JST classification (1)： Food heating  (FJ03030I)

Reference (10)：

• DANIELS, F. Experimental Physical Chemistry. 1941, 321-325
• KERN, D. Q. Process Heat Transfer. 1950, 9-13
• MATSUMOTO, S. Subjects in Quality Control of Foods as the Polyphase Systems. Food Physics. 1975, 1, 1-16
• NAGAO, K. Effect of Heating Methods in the Process of Heat Transfer Characterized with Wheat Flour Doughs. J. Cookery Sci. Japan. 1997, 20, 114-121
• NAGAO, K. Occurrence of Ruptures on the Surface of Fools during Frying. J. Texture Studies. 1997, 28, 27-46

Terms in the title (6)： 水分量 ,  伝熱 ,  実験 ,  食材 ,  モデル ,  調製