@article{oai:repository.naro.go.jp:00002813,
 author = {植村, 邦彦 and UEMURA, Kunihiko and 小林, 功 and KOBAYASHI, Isao and 井上, 孝司 and INOUE, Takashi and 中嶋, 光敏 and Nakajima, Mitsutoshi},
 journal = {食品総合研究所研究報告, Report of National Food Research Institute},
 month = {Mar},
 note = {High Electric Field Alternating Current process inactivates microorganisms in liquid food. The inactivation was caused by both high temperature and high electric field. In this study, the temperatures both high temperature and high electric field in saline solution and orange juice were analyzed numerically. The highest temperature was obtained at the edge of electrodes and the lowest was at the center. The temperature differences in saline solution and orange juice were 8℃ and 15℃, respectively. Those were decreased with increasing flow speed and improving the shape of electrode pattern. This CFD study contribute to design HEFAC electrodes., 液状食品の交流高電界処理において, 電極内部を流れる食塩水及びオレンジジュースの温度分布をコンピュータシミュレーションを用いて計算した. 計算の結果, 電極出口部の電極に接している部分の温度がもっとも高くなり, 中心部のもっとも温度が低い部分との差は食塩水の場合とオレンジジュースの場合で, それぞれ, 8℃, 15℃となった. その温度差は材料の流速を早くすることや電極構造を変えることによって小さくすることが可能であることが分かった.},
 pages = {27--32},
 title = {交流高電界処理における電極内部の温度分布の解析},
 volume = {71},
 year = {2007},
 yomi = {ウエムラ, クニヒコ and コバヤシ, イサオ and イノウエ, タカシ and ナカジマ, ミツトシ}
}