Art

J-GLOBAL ID：201802219110890756   Reference number：18A1340145

Study of Heat and Moisture Transfer and Reaction in Food Thermal Processing

食品加熱操作における熱・水分移動・反応の工学的研究

Author (1)： SAKAI NOBORU (東京海洋大学)
Material： 日本食品工学会誌  (Japan Journal of Food Engineering)
Volume： 19  Issue： 2  Page： 57-78(J-STAGE)  Publication year： 2018 
JST Material Number： L4409A  ISSN： 1345-7942  Document type： Article
Article type： 解説  Country of issue： Japan (JPN)  Language： JAPANESE (JA)

Thesaurus term： *heat transmission ,  *mass transfer ,  *heating ,  convection ,  non-Newtonian fluid ,  coefficient of viscosity ,  microwave heating ,  resistance heating ,  temperature distribution ,  electromagnetic field analysis ,  numerical analysis ,  chemical reaction ,  *cooking(food) ,  firing(heat treatment) ,  denaturation
Semi thesaurus term： 魚焼成 ,  apparent viscosity ,  *food heating ,  *moisture flow ,  Protein Denaturation ,  *heat transmission ,  heat conduction analysis

Author keywords (5)： Thermal food processing ,  Heat and moisture transfer ,  Natural convection ,  Microwave heating ,  Chemical reactions

JST classification (2)： Food heating  (FJ03030I) ,  Heat transfer in general and fundamentals  (PA02010O)

Reference (57)：

• 1) N. Sakai, A. Fujii, T. Hanzawa; “Heat transfer analysis in a food heated by far-infrared radiation” (in Japanese). Nippon Shokuhin Kagaku Kogaku Kaishi, 40, 469-477 (1993).
• 2) N. Sakai, N. Morita, P.Qiu, T. Hanzawa; “Two dimensional heat transfer analysis of the thawing process of tuna by far-infrared radiation” (in Japanese). Nippon Shokuhin Kagaku Kogaku Kaishi, 42, 524-530 (1995).
• 3) C. Liu, N. Sakai, T. Hanzawa; Three dimensional analysis of heat transfer during food thawing by far-infrared radiation. Food Sci. Technol. Res., 5, 294-299 (1999).
• 4) N. Sakai, K. Hayakawa; Two dimensional simultaneous heat and moisture transfer in composite food. J. Food Sci., 57, 475-480 (1992).
• 5) N. Sakai, K. Hayakawa; Heat and moisture transfer in composite food - Theoretical analysis of influence of surface conductance and component arrangement. J. Food Sci., 58, 1335-1339 (1993).

Terms in the title (4)： 食品加熱 ,  水分移動 ,  工学 ,  研究