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

黃世榮(Shih-Rong Huang)

指導教授 ： 李允中

國立臺灣大學/生物資源暨農學院/生物產業機電工程學研究所/博士(2013年)

https://doi.org/10.6342/NTU.2013.02823

摘要

無資料

關鍵字

蒸煮 ； 澱粉食物 ； 熱質傳 ； 有限元素法 ； 數學建模

並列摘要

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.

並列關鍵字

Steaming ； Starchy foods ； Heat and mass transfer ； Finite element method ； Mathematical modeling

參考文獻

1. 吳尚澤。2010。米糕類蒸製過程的熱傳研究。碩士論文。台北：台灣大學生物產業機電工程學研究所。

3. Bajd, F. and I. Serša. 2011. Continuous monitoring of dough fermentation and bread baking by magnetic resonance microscopy. Magnetic Resonance Imaging 29(3): 434-442.

4. Beck, J. V., and K. J. Arnold. 1977. Parameter estimation in engineering and science, Wiley.

6. Bell, J. W., B. E. Farkas, S. A. Hale, and T. C. Lanier. 2001. Effect of thermal treatment on moisture transport during steam cooking of skipjack tuna (Katsuwonas pelamis). Journal of Food Science 66(2): 307-313.

7. Blasco, R. and P. I. Alvarez. 1999. Flash drying of fish meals with superheated steam: Isothermal process. Drying Technology 17(4-5): 775-790.