Studies On Thermal Diffusivity of Model Foods

모형식품의 열확산도에 관한 연구

  • Chang, Kyu-Seob (Department of Food Science and Technology, Chungnam National University) ;
  • Kim, Dong-Man (Division of Bio-engineering, Korea Advanced Institute of Science and Technology) ;
  • Kim, Jae-Uk (Department of Food Technology, Seoul National University)
  • 장규섭 (충남대학교 식품가공학과) ;
  • 김동만 (한국과학기술원 생물공학부) ;
  • 김재욱 (서울대학교 식품공학과)
  • Published : 1986.02.01


The model foods similar to general Korean foods were prepared by combining starch, protein and moisture, and relationship between their thermal diffusivities and components were investigated. Thermal diffusivity of the model foods tended to be proportional with the moisture content. Under the same level of moisture content of the model foods, thermal diffusivity of the starch foods was higher than that of the protein foods, but no interaction among components was found. The measured values was quite agreed upon with the calculated values with 3.60 residual percent. The regression equations between thermal diffusivity and moisture, protein and starch contents at $20^{\circ}C$ and $60^{\circ}C$ were ${\alpha}20^{\circ}C$ = 0.04911M+0.37355P+3.73072, ${\alpha}60^{\circ}C$ = 0.05353M-0.4766P+4.15136, respectively. The correlation coefficients obtained according to the above equation were $0.9650^{**}$ and $20^{\circ}C$ and $0.9002^{**}$ at $60^{\circ}C$.