Art

J-GLOBAL ID：200902292042287060   Reference number：08A0778025

Effect of Oil Globule Size in the O/W Edible Emulsions on the Thermal Conduction during Heating Procedure

O/W型食用エマルション内部の熱移動に及ぼす分散油滴径の影響

Author (2)： MIZU TAMAKO (東京家政大) ,  NAGAO KEIKO (東京家政大)
Material： 日本調理科学会誌  (Journal of Cookery Science of Japan)
Volume： 41  Issue： 4  Page： 227-233  Publication year： Aug. 20, 2008 
JST Material Number： Y0637A  ISSN： 1341-1535  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)

Thesaurus term： food model ,  *engineering ,  *food processing ,  heating ,  emulsion ,  thermal conductivity ,  thermal diffusivity
Semi thesaurus term： *food engineering ,  thermal diffusivity ,  O/W型食用エマルション

JST classification (2)： Food heating  (FJ03030I) ,  Food chemistry,nutritional value  (FJ01020J)

Reference (37)：

• 1) Nagao, K., and Matsumoto, S. (1999), Preparation of Food Models for Examining Heat Transfer in Cooking under the Control of Moisture, J. Cookery Sci., Japan(日調科誌), 32, 10-17
• 2) Nagao, K., and Matsumoto, S. (2001), Thermal Conduction Along by the One-Dimensional Axis in Food-Stuffs during Heating in a Metal Vessel, J. Home Econ. Japan(家政誌), 52, 241-249
• 3) Nagao, K. and Matsumoto, S. (2003), Detection of the Thermal Conduction Induced Close by the Heating Plane in Food-Stuffs during Different Procedures of Heating, J. Home Econ. Japan(家政誌), 54, 623-631
• 4) Nagao, K. and Matsumoto, S. (2005), Retardation Phenomenon Applied to the Thermal Conduction in Foodstuffs during a Variety of Heating Procedures, Nihon Reoroji Gakkaishi, 33, 93-100
• 5)長尾慶子(2004), 加熱により相変化を伴う食材系の熱移動と力学的性質の変化, 家政誌, 55, 837-844

Terms in the title (3)： エマルション ,  熱移動 ,  滴径