2023 年 31 巻 3 号 p. 419-424
This paper describes a proposal for low-temperature cooking of foods using dielectric heating and its heating characteristics. Low-temperature cooking by boiling takes time for the inside of the foods to reach the desired temperature because the food is heated through the hot water. Dielectric heating, on the other hand, can directly heat the inside of the foods and reduce the cooking time. In this study, we measured the specific heat, dielectric constant, and electrical conductivity of salmon, which is an example of a heated sample, and calculated the temperature increase due to dielectric heating. The sample was heated for 10 minutes using a dielectric heating device, and its cross section was photographed by a thermocamera to measure the internal temperature. The maximum and average temperatures of the salmon were confirmed from the images taken, demonstrating the usefulness of dielectric heating.
