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| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 李允中 | |
| dc.contributor.author | Shih-Rong Huang | en |
| dc.contributor.author | 黃世榮 | zh_TW |
| dc.date.accessioned | 2021-06-16T16:22:37Z | - |
| dc.date.available | 2013-02-01 | |
| dc.date.copyright | 2013-02-01 | |
| dc.date.issued | 2013 | |
| dc.date.submitted | 2013-01-29 | |
| dc.identifier.citation | Reference
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| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/63098 | - |
| dc.description.abstract | 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. | en |
| dc.description.provenance | Made available in DSpace on 2021-06-16T16:22:37Z (GMT). No. of bitstreams: 1 ntu-102-F95631009-1.pdf: 8075660 bytes, checksum: fc4b6cb31f1f7ea8c1362303b447d0da (MD5) Previous issue date: 2013 | en |
| dc.description.tableofcontents | 誌謝 ii
Abstract iv Nomenclature v Contents viii Lists of Figure xi Lists of Table xxvii 1. Introduction 1 2. Literature review 3 2.1 The gas effect in volume expansion of the fermenting dough 4 2.2 Water content in the dough 5 2.3 The physical properties of the dough 6 2.4 The heat and mass transfer model of dough during baking process 8 2.5 Surface heat transfer coefficient measurement 11 2.6 Recent studies related to the model of steaming 13 2.7 Recent studies about the model of superheated steaming 15 3. Materials and Methods 18 3.1 Mathematical model 18 3.2 Methods and materials 23 3.2.1 Density, specific heat, and porosity 23 3.2.2 Thermal conductivity 30 3.2.3 Surface heat transfer coefficient 33 3.2.4 Water activity 34 3.2.5 Water diffusivity 36 3.2.6 Computer simulations 36 3.2.7 Experiment setup 39 3.2.8 Steaming and hot moist air condensation heat transfer in a water oven 47 4. Results and Discussions 53 4.1 Results of thermal properties measurement 54 4.1.1 Thermal conductivity of steamed bun 54 4.1.2 Porosity 57 4.1.3 Specific heat 60 4.1.4 Surface transfer coefficient during steaming by using inverse method 64 4.1.5 The humidity of water oven when using the mode of superheated steam 74 4.2 Model validation of non-porous food 76 4.3 Model validation of porous food 79 4.4 The evaporation–condensation mechanism in the porous structure 91 4.5 Water content 102 4.6 The superheated steaming of steamed bun in the water oven 113 4.7 Comparison with the literature on the effect of the water and vapor flow 126 4.8 Steaming of the fully proofed dough 127 5. Conclusions 138 Reference 141 Appendices 152 | |
| dc.language.iso | en | |
| dc.subject | 有限元素法 | zh_TW |
| dc.subject | 熱質傳 | zh_TW |
| dc.subject | 澱粉食物 | zh_TW |
| dc.subject | 蒸煮 | zh_TW |
| dc.subject | 數學建模 | zh_TW |
| dc.subject | Heat and mass transfer | en |
| dc.subject | Finite element method | en |
| dc.subject | Mathematical modeling | en |
| dc.subject | Starchy foods | en |
| dc.subject | Steaming | en |
| dc.title | 澱粉類食品於蒸汽再熱過程的熱質傳研究 | zh_TW |
| dc.title | Interactions of Heat and Mass Transfer in Steam Reheating of Starchy Foods | en |
| dc.type | Thesis | |
| dc.date.schoolyear | 101-1 | |
| dc.description.degree | 博士 | |
| dc.contributor.oralexamcommittee | 馮臨惠,周呈霙,黃振康,楊炳輝 | |
| dc.subject.keyword | 蒸煮,澱粉食物,熱質傳,有限元素法,數學建模, | zh_TW |
| dc.subject.keyword | Steaming,Starchy foods,Heat and mass transfer,Finite element method,Mathematical modeling, | en |
| dc.relation.page | 165 | |
| dc.rights.note | 有償授權 | |
| dc.date.accepted | 2013-01-29 | |
| dc.contributor.author-college | 生物資源暨農學院 | zh_TW |
| dc.contributor.author-dept | 生物產業機電工程學研究所 | zh_TW |
| 顯示於系所單位： | 生物機電工程學系 | |
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