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過熱水蒸気（SHS）を用いた肉類の調理において脱油の効果が注目されている。本研究では，この脱油に着目して実験を行い，他の調理法に比べて過熱水蒸気調理の脱油率が高いことを確認した。また，調理過程を解析するためには，食品内部での熱移動と水分・油分移動について定量的に評価する必要があり，実験結果に基づき数学モデルを構築した。
The experiment was carried out to evaluate the oil reducing effect in the superheated steam cooking. It was confirmed that the oil reducing rate in meat cooked in the superheated steam was higher than that cooked on a pan or in a natural convection oven. Based on the experimental results, a simulation method was developed which enables to estimate the heat and mass (water and oil) transfer in meat during the superheated steam cooking.
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