Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 15 Issue 2
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- Pages.154-160
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- 1982
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
On the Effective Thermal Diffusivity of Water-Protein-Fat Food System
수$\cdot$ 단백질$\cdot$ 지질계(불균질계) 식품의 유효열확산율
- KONG Jai-Yul (Department of Refrigeration and Food Preservation Engineering National Fisheries University of Busan)
- 공재열 (부산수산대학 냉동공학과)
- Published : 1982.04.01
Abstract
One dimensional unsteady heat conduction was studied on soybean curd as a water-protein-fat food system. This heterogeneous soybean curd could be treated as homogeneous material as for the unsteady heat conduction by 'effectiver' thermal diffusivity. Measurements were made with a apparatus designed and constructed by the author and also made with ice to establish the reliability, the reproducibility and the accuracy of the apparatus. It was found that the effective thermal diffusivity of soybean curd was substantially dependent on the fraction of protein and fat as well as water.
1) 수-단백질-지질의 3성분계 식품으로서 '두부'를 선택하여 일차원 비정상 열전도에 관한 실험을 행하였다. 두부는 불균질계 물질이지란 '유효'한 개념을 도입하여 유효열확산율을 측정함으로써 수학적으로 균질계 물질로 취급이 가능했다. 2) 저자가 고안 제작한 장치의 성능(performance)및 정도를 검토하기 위하여 표준물질로서 toluene은 물론 얼음(빙)의 열확산율을 측정한 결과,
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