Studies on the Measurement of Thermal Properties of Kochujang

고추장의 열(熱) 특성(特性) 측정(測定)에 관(關)한 연구(硏究)

  • Chun, Jae-Kun (Department of Food Technology, College of Agriculture, Seoul National University) ;
  • Mok, Chul-Kyoon (Department of Food Technology, College of Agriculture, Seoul National University) ;
  • Chang, Kyu-Seob (Department of Food Science and Technology, College of Agriculture, Chungnam National University)
  • 전재근 (서울대학교 농과대학 식품공학과) ;
  • 목철균 (서울대학교 농과대학 식품공학과) ;
  • 장규섭 (충남대학교 농과대학 식품가공학과)
  • Published : 1979.09.15

Abstract

The apparatus and method that permit rapid and continuous determination of thermal conductivity and diffusivity of Kochujang, Korean native semi-solid food, are presented. 1. The thermal conductivities of Kochujang are $0.3517\;kcal/mh^{\circ}C$ at $25^{\circ}C$, $0.3957\;kcal/mh^{\circ}C$ at $50^{\circ}C$ and $0.4221\;kcal/mh^{\circ}C$ at $100^{\circ}C$. Thermal diffusivity of Kochujang is $0.1000\;cm^2/min$ at $50^{\circ}C$, specific heat and density are $0.573\;kcal/kg^{\circ}C$, $1,220\;kg/m^3$, respectively. 2. There exists 6.04% discrepancy between the measured value and the calculated one from specific heat and density values.

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