Art

J-GLOBAL ID：200902138375171132   Reference number：00A0178494

Three Dimensional Analysis of Heat Transfer during Food Thawing by Far-Infrared Radiation.

遠赤外線による食品解凍時の熱伝達の三次元解析

Author (3)： LIU C-M (Tokyo Univ. Fisheries, Tokyo, JPN) ,  SAKAI N (Tokyo Univ. Fisheries, Tokyo, JPN) ,  HANZAWA T (Tokyo Univ. Fisheries, Tokyo, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 5  Issue： 3  Page： 294-299  Publication year： Aug. 1999 
JST Material Number： L2827A  ISSN： 1344-6606  CODEN： FSTRFS  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： far infrared radiation ,...

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JST classification (1)： Food freezing and refrigerasion  (FJ03020X)

Reference (10)：

• Chen, C.S. (1985). Thermodynmic analysis of the freezing and thawing of foods: Enthalpy and apparent specific heat. J. Food Sci., 50, 1158-1162.
• Comini, G., Del Giudice, S., Lewis, R.W. and Zienkiewicz, O.C. (1974). Finite element solution of nonlinear heat conduction problems with special reference to phase change. Int. J. Num Meth. Eng., 8, 613-624.
• Comini, G. and Del Giudice, S. (1976). Thermal aspects of cryosurgery. J. Heat Transfer, 98, 543-549.
• Hayakawa, K.I., Nonino, C., Succar, J., Comini, G. and Del Giudice, S. (1983). Two dimensional heat conduction in food undergoing freezing: Development of computerized model. J. Food Sci., 48, 1849-1853.
• Holman, J.P. (1986). Heat Transfer. In “Radiation Heat Transfer.” pp. 384-400.

Terms in the title (5)： 遠赤外線 ,  食品 ,  解凍 ,  熱伝達 ,  三次元解析