Temperature Changes of Kamaboko Accompanied by Stretching

• Hamada Moritsugu

  Department of Food Science and Technology, National Fisheries University

• Nagai Takeshi

  Department of Food Science and Technology, National Fisheries University

• Kai Norhisa

  Department of Food Science and Technology, National Fisheries University

• Tanoue Yasuhiro

  Department of Food Science and Technology, National Fisheries University

Bibliographic Information

Other Title

• Temperature Changes of Kamaboko Accompa

Abstract

The structure of elastic appearance of kamaboko was discussed by the thermodynamic theory of elastic deformation. The thermistor was inserted into kamaboko sample gels, and the temperature was measured as the gels were stretched at the rateof 20cm/min. As a result, the temperature of the sample gels decreased right after the temperature increased. However, it is unlikely that a rapid variation oftemperature of kamaboko occures in the atmosphere, because kamaboko will have almostthe same magnitude of specific heat with that of water, and the cause for the temperature increase and decrease were examined. The increase in temperature when thesample gels were stretched was explained by the temperature distribution within the gels being low and high temperatures at the middle part and surface of the gels, respectively. On the other hand, the temperature decrease right after the emperature rise was likely caused by the heat of moisture vaporization when the surface area of the samples were expanded accompanied by stretching. The factors fortemperature changes in kamaboko when it is stretchedcan be explained by factors other than the Gough-Joule effect. Therefore, it is not enough to conclude that kamaboko has an entropy elastic body only by the results from the apparent temperature increase.

Journal

• Fisheries science

  Fisheries science 62 (4), 573-576, 1996

  The Japanese Society of Fisheries Science

Keywords

• Kamaboko
• Elasticity
• Gough-Joule effect
• Entropy elasticity
• Energy elasticity
• Stretching

Details

• CRID: 1390001204430141952
• NII Article ID: 130003742027
• NII Article ID: 10004866808
• NII Book ID: AA10993718
• DOI: 10.2331/fishsci.62.573
• NDL BIB ID: 4014512
• ISSN: 09199268
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I4014512
• Web Site: https://www.jstage.jst.go.jp/article/fishsci1994/62/4/62_4_573/_pdf
• Text Lang: en
• Data Source:
  • JaLC
  • NDL
  • Crossref
  • CiNii Articles
• Abstract License Flag: Disallowed