Abstract
In cooking that there are solid foods in soup, natural convection flow in a pan may affect food quality. This study shows the visualization and quantification of the flow in the pan using developed new tracer particle during the induction heating (IH) and the gas heating. Development of the tracer particle imitated the method of making an artificial salmon roe. The density of the tracer particle could be adjusted to be the same as water. The average diameter of the tracer particle was 2.5 mm when the tracer particle was made by the diameter of the tip apex was 1 mm. Water flow in the pan was able to be visualized by using the tracer particle. In addition, at the IH and the gas heating, the position and flow velocity of the tracer particle in three dimensions were able to be measured by taking a picture using two video cameras set above and inside the pan. When the amount of energy entering into the pan is the same during the both heating, the flow velocity at initial stage of the IH was faster than that of the gas heating.
