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http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/63098
標題: | 澱粉類食品於蒸汽再熱過程的熱質傳研究 Interactions of Heat and Mass Transfer in Steam Reheating of Starchy Foods |
作者: | Shih-Rong Huang 黃世榮 |
指導教授: | 李允中 |
關鍵字: | 蒸煮,澱粉食物,熱質傳,有限元素法,數學建模, Steaming,Starchy foods,Heat and mass transfer,Finite element method,Mathematical modeling, |
出版年 : | 2013 |
學位: | 博士 |
摘要: | Steaming is a common practice in both household and industrial food processing; however, the process of heat transfer during steaming has not been fully explored. In this study, mathematical models that consider coupled energy, water and vapor transport were developed, and were solved using finite element software (COMSOL Multiphysics) for their application to the steam reheating of non-porous starch gel radish cake and steamed buns with porous matrices. Our simulation results indicated that the reheating of non-porous starch gel is a heat conduction process. During the reheating of the porous starch matrix, the infusion of condensate and evaporation–condensation mechanism contribute to steep sigmoid-shaped temperature profiles that are different from those of normal heat conduction. The validity of our mathematical model is corroborated by our experimental work of the steam reheating of samples with and without PE film wraps in a rice cooker. It shows a good agreement between the simulation and experimental results in terms of temperature and increased moisture. The implications of these models can provide a basis for future elucidation of more complicated food steaming processes. |
URI: | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/63098 |
全文授權: | 有償授權 |
顯示於系所單位: | 生物機電工程學系 |
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