著者
嶋田 さおり 渋川 祥子
出版者
一般社団法人 日本家政学会
雑誌
日本家政学会誌 (ISSN:09135227)
巻号頁・発行日
vol.64, no.7, pp.343-352, 2013 (Released:2014-08-01)
参考文献数
9
被引用文献数
1

We estimated the optimal heating conditions for cooking food. We had previously estimated by unsteady heat conduction the heating time for a 20-mm-thick slice of beef, indicating the difference in results according to the heating conditions. We estimated here the heating time for 7-mm, 10-mm and 15-mm-thick beef steaks and hamburger steaks under the optimum heating conditions necessary to obtain good results. We also simultaneously estimated the necessary heating time from the thermo-physical properties of the food and by the principle of unsteady heat conduction. We then measured the heating time for these three sample thicknesses of beef and hamburger steak. The temperature ranges used for the cooking pan were 160-220℃ for the beef steak and 150-180℃ for the hamburger steak. We compared the heating time and examined the influence of the heating temperature on the surface color and hardness of the beef and hamburger steak.   A pan temperature of less than 220℃ failed to brown the 15-mm-thick beef on the surface, and the temperature at the center of the beef only rose to 85℃. The distance from the pan surface to the center of the meat sample was 1/2 of the thickness of the meat before and after heating.   The color of the hamburger surface changed with the pan temperature. Although we found no difference in the meat hardness, we could show the optimal pan temperature and heating time according to the desired color of the hamburger steak.   With the exception of the 7-mm-thick beef steak, we could estimate the optimal heating time by applying the principle of unsteady heat conduction and using the thermo-physical properties calculated from the various components of the meat. We achieved similar results with the hamburger steak.

言及状況

外部データベース (DOI)

Twitter (5 users, 5 posts, 2 favorites)

お肉の焼き方に関する論文 朝からいいものを見ました。 やはりステーキは20mm以上厚みのあるものを選びましょう。 https://t.co/brc4C77tlU
https://t.co/Mg1EZTuaJv 肉の焼き加減に関する論文
焼き調理における加熱条件と推定方法の検討 https://t.co/ZRu9Ah0wvM
https://t.co/LMrOhECLS1

収集済み URL リスト