曲げ荷重により切断した凍結魚肉の切断面角度の予測Prediction of Cut Surface Angle of the Frozen Fish by Bending

抄録

We have proposed a new cutting method (cryo-cutting method) in which a frozen fish is cut by applying the 3-point bending force, instead of a band saw in the conventional cutting method using. We have already reported that the cutting destruction of fish meat occurred in two typical destruction modes of "the destruction across the muscle fiber" and "the destruction along the muscle fiber" when frozen fish are cut by the new method. The frequency of these two destruction modes was dependent on muscle fiber orientation angle (θ<SUB>f</SUB>). In order to obtain the accurate cut section of frozen fish, it is necessary that only "the destruction across the muscle fiber" would be developed. In this paper, we tried to predict the range of muscle fiber orientation angle for yielding only "the destruction across the muscle fiber", based on the assumption the fish muscular tissue is the unidirectional composite material strengthened with the muscle fiber. By modifying the fracture theory of the unidirectional composite material strengthened in the fiber, we proposed a prediction equation for the destruction mode in 3-point bending fracture. Using the equation and the bending fracture stress of test pieces at θ<SUB>f</SUB>=0° and 90° (S<SUB>0</SUB> and S<SUB>90</SUB>), we estimated the range of muscle fiber orientation angle only for "the destruction across the muscle fiber" in order to prove the effectiveness of the equation, three-point bending test of frozen tuna muscle was carried out at -70, -100 and -130°C and the generation frequency of each destruction mode was measured. The following results were obtained. (1) At all the temperatures tested, only "the destruction across the muscle fiber" was generated muscle fiber orientation between θ<SUB>f</SUB>=0° and 20°. (2) The frequency of each destruction mode measured in the experiments agreed with the predicted at all the temperature tested, when the mean value of bending fracture stress (S)±double of the standard deviation (σ), S<SUB>0(mean)</SUB>±2σ<SUB>0</SUB> and S<SUB>90(mean)</SUB>±2σ<SUB>90</SUB>, were used for the prediction calculation.

収録刊行物

• 日本食品科学工学会誌 : Nippon shokuhin kagaku kogaku kaishi = Journal of the Japanese Society for Food Science and Technology

日本食品科学工学会誌 : Nippon shokuhin kagaku kogaku kaishi = Journal of the Japanese Society for Food Science and Technology 49(5), 297-304, 2002-05-15

日本食品科学工学会

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各種コード

• NII論文ID(NAID)
10008425601
• NII書誌ID(NCID)
AN10467499
• 本文言語コード
JPN
• 資料種別
ART
• ISSN
1341027X
• NDL 記事登録ID
6163281
• NDL 雑誌分類
ZP34(科学技術--食品工学・工業)
• NDL 請求記号
Z17-126
• データ提供元
CJP書誌  CJP引用  NDL  IR  J-STAGE

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