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The Science Bulletin of the Faculty of Agriculture. University of the Ryukyus >
No.26 (1979/12) >

 
Title :畜肉及び魚肉の凍結点以上における熱的性質の再検討(農業工学科)
Title alternative :Reinvestigation of thermal properties of animal and fish flesh above freezing point (Department of Agricultural Engineering)
Authors :國府田, 佳弘
泉, 裕已
秋永, 孝義
Authors alternative :Kohda, Yoshihiro
Izumi, Hiromi
Akinaga, Takayoshi
Issue Date :11-Dec-1979
Abstract :食肉などの冷凍時間を厳密に計算する目的で, 我国産の畜肉及び魚肉の熱的性質を測定したところ, 従来用いられている物性値と次の点で異なっていた。1.比熱はRiedelらの方法によるものよりもわずかに小さかった。2.熱伝導率は従来用いられているTamm, Millerらの値よりも畜肉の場合はかなり大きく, 0.63∿0.75kcal/m・hr・℃であった。一方魚肉の場合は従来のものと大差なかった。3.著者らの測定値を用いて冷却時間を計算すると, 従来用いられていた物性値によって計算したものよりも25∿30%ほど短かい。
In order to calculate cooling time of proteinous foods, thermal properties of animal and fish flesh were studied. Specific heats of those were 1.2∿0.75kcal/kg℃ which were smaller than values calculated by Riedel's method. Thermal conductivities were 0.63∿0.75kcal/m.hr°. C, which were larger than Tamm's value. These values were considered to be larger than that of water because the heat transfer in this case was follwed by convection and mass transfer. Cooling time calculated in this study was smaller than that calculated by usually used data.
Type Local :紀要論文
ISSN :0370-4246
Publisher :琉球大学農学部
URI :http://hdl.handle.net/20.500.12000/4167
Citation :琉球大学農学部学術報告 = The Science Bulletin of the Faculty of Agriculture. University of the Ryukyus no.26 p.353 -360
Appears in Collections:No.26 (1979/12)

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