Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 15 Issue 3
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- Pages.219-225
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- 1982
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
Thermophysical Properties of the Soybean Curd and Prediction of its Thermal Conductivity 2. The 'intrinsic' thermal conductivity of soybean protein and prediction of the thermal conductivity of soybean curd
두부의 전열물성 및 유효열전도도의 추정 2. 대두단상질의 고유열전도도 측정과 두부의 유효열전도도의 추정
- KONG Jai-Yul (Department of Refrigeration and Pood Preservation Engineering, National Fisheries University of Busan)
- 공재열 (부산수산대학 냉동공학과)
- Published : 1982.08.01
Abstract
Four heat conduction models were examined for defatted soy-protein curds in order to get the 'intrinsic' thermal conductivity of soy-protein. As the result of examination, the 'intrinsic', thermal conductivities of soy-protein, frozen and unfrozen states, were determined on the basis of series model to be 0.488 W/m.K and 0.300 W/m.K, respectively. By using the 'intrinsic' thermal conductivity values of soybean protein and the series model, the effective thermal conductivity of soybean curds, with and without fat, at frozen and unfrozen states, was predicted satisfactorily, The temperature dependency of the effective thermal conductivity of soybean curd was mostly observed to correlate with the thermal conductivity of water and ice.
1) 2성분계 도지두부의 유효열전도도(
Keywords