초록

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Abstract ▼ AI-Helper

Thermal properties of 12 Korean foods were determined by using an apparatus constructed by authors. Specific heat of acorn mook showed the highest value $(0.856\;kcal/kg{\cdot}^{\circ}C)$ and that of Chungkookjang the lowest value $(0.606\;kcal/kg{\cdot}^{\circ}C)$ among 12 foo...

Thermal properties of 12 Korean foods were determined by using an apparatus constructed by authors. Specific heat of acorn mook showed the highest value $(0.856\;kcal/kg{\cdot}^{\circ}C)$ and that of Chungkookjang the lowest value $(0.606\;kcal/kg{\cdot}^{\circ}C)$ among 12 foods investigated. Thermal conductivity of the salted wild sesame leaf at the initial temperature of $20^{\circ}C$ was found to be the highest $(0.451\;kcal/m{\cdot}h{\cdot}^{\circ}C)$ among the foods investigated and that of mungbean mook the lowest$0.304\;kcal/m{\cdot}h{\cdot}^{\circ}C$. Thermal conductivity appeared to get higher as the initial temperature increased from $20^{\circ}C\;to\;60^{\circ}C$. Thermal diffusivity of Kochujang was the highest $(0.0877\;cm^2/min)$ and the mungbean mook the lowest($(0.0518\;cm^2/min)$ among the foods investigated. Thermal conductivity of foods also appeared to increase as the initial temperature increased. The difference between the calculated values and the measured values was very small (1.655 residual percent in the statistical analysis).