Estimation of Temperature Range for Cryo Cutting of Frozen Mackerel using DSC

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  • OKAMOTO Kiyoshi
    Graduate school of biosphere science, Hiroshima University Processed foods department No.1, Maruha Co.
  • HAGURA Yoshio
    Graduate school of biosphere science, Hiroshima University
  • SUZUKI Kanichi
    Graduate school of biosphere science, Hiroshima University

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  • DSC を用いた凍結サバの低温切断温度の推定
  • DSC オ モチイタ トウケツ サバ ノ テイオン セツダン オンド ノ スイテイ

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Abstract

Frozen mackerel flesh was subjected to measurement of its fracture stress (bending energy) in a low temperature range. The optimum conditions for low temperature cutting, "cryo cutting," were estimated from the results of enthalpy changes measured by a differential scanning calorimeter (DSC).<br> There were two enthalpy changes for gross transition on the DSC chart for mackerel, one was at -63°C to -77°C and the other at -96°C to -112°C. Thus we estimated that mackerel was able to cut by bending below -63°C and that there would be a great decrease in bending energy occurring at around -77°C and -112°C.<br> In testing, there were indeed two great decreases of bending energy for the test pieces of mackerel that had been frozen at -40°C, one was at -70°C to -90°C and the other was at -100°C to -120°C. Therefore, the test pieces of mackerel could be cut by bending at -70°C. The results showed that the DSC measurement of mackerel flesh gave a good estimation of the appropriate cutting temperature of mackerel.

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