著者

香西 みどり

出版者

日本混相流学会

雑誌

混相流 (ISSN:09142843)

巻号頁・発行日

vol.34, no.3, pp.419-426, 2020-09-15 (Released:2020-10-09)

参考文献数

13

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Expantion of foods during cooking sometimes causes crack and burst. Burst is undesirable, while crack is desirable in some cases. Karinto with no sugar occasionally causes burst involving danger and cracks in doughnuts are generally favorable. Crack during deep frying is caused when the internal pressure of sample exceeds the cracking pressure of outer layer. Factors of internal pressure of samples are temperature increase and expanding ratio, and those of cracking pressure are thickness, tensile strength, and size and shape of the sample. The value of both internal pressure and cracking pressure can be calculated by using these data. The predicted timing of cracks in doughnut were confirmed in the experiment under various conditions. Mechanism of burst and crack during deep frying was proposed and it was expected to be applicable to the prediction and control of crack in food processing.