凍結魚の3点曲げ切断特性に与える切り欠き導入の影響  [in Japanese] Effects of Notch Introduction on 3-Point Bending Cutting Characteristics of Frozen Fish  [in Japanese]

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Abstract

凍結切断時の切断応力の低減を目的として,モデル魚肉およびサンマを用いて,切り欠き導入による切断応力低減効果と切断面の滑らかさに与える影響を検討した.その結果,モデル魚肉およびサンマとも切り欠き導入により切断応力の低減効果が認められ,切断面の滑らかさも向上することが明らかとなった.また,導入する切り欠きが鋭いほど,切断応力を低減できる可能性を明らかにした.

We have proposed a freeze cutting method in which a three point bending load is applied on a frozen fish body to cut in round slices. Lowering the three-point bending load can facilitate the freeze cutting processing. Based on the idea that a notch in the fish body may lower the cutting load, the effect of introducing a notch was examined with respect to cutting stress and smoothness of cut surface in model fish meat and in saury. It was found that the introduced notch effectively lowered the cutting stress in both the model fish and saury, and that the smoothness of cut surface was improved. This study also showed the possibility that a sharper notch could attain lower cutting stress.

Journal

  • Nippon Shokuhin Kagaku Kogaku Kaishi

    Nippon Shokuhin Kagaku Kogaku Kaishi 49(4), 267-271, 2002-04-15

    Japanese Society for Food Science and Technology

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Codes

  • NII Article ID (NAID)
    10008251352
  • NII NACSIS-CAT ID (NCID)
    AN10467499
  • Text Lang
    JPN
  • Article Type
    ART
  • ISSN
    1341027X
  • NDL Article ID
    6137393
  • NDL Source Classification
    ZP34(科学技術--食品工学・工業)
  • NDL Call No.
    Z17-126
  • Data Source
    CJP  NDL  IR  J-STAGE 
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