Temperature Dependence of the Effective Thermal Conductivity of Food Gels Impregnated with Air Bubbles

JOURNAL OF CHEMICAL ENGINEERING OF JAPAN

Takaharu Sakiyama¹  Toshimasa Yano¹ 

[1] Department of Agricultural Chemistry, The University of Tokyo

关键词: Food Chemical Engineering;    Thermal Conductivity;    Porous Gel;    Temperature Dependence;    Heat Conduction Model;    Alginate;    Ovalbumin;   

DOI  :  10.1252/jcej.27.291

来源: Maruzen Company Ltd

【 摘 要 】

References(10)Cited-By(4)Air-impregnated alginate and ovalbumin gels were prepared as model systems for porous foods, and their effective thermal conductivity was measured at 30–70°C by a steady-state method. The effective thermal conductivity of the air-impregnated gels increased with temperature more greatly than that of gels containing no air bubbles. For effective thermal conductivity of air-impregnated gels, a theoretical model which included latent heat transport accompanied by water vapor diffusion in addition to heat conduction was presented and was compared with experimental data. The model gave a good approximation to the experimental data up to 50°C. At higher temperature, however, the model overestimated the effective thermal conductivity, especially for gels of high porosity.

【 授权许可】

Unknown