曲げ荷重により切断した凍結魚肉の切断面角度の予測 <報文>

• 岡本 清

  マルハ株式会社中央研究所

• 羽倉 義雄

  広島大学生物生産学部

• 鈴木 寛一

  広島大学生物生産学部

• 久保田 清

  広島大学生物生産学部

書誌事項

タイトル別名

• Prediction of Cut Surface Angle of the Frozen Fish by Bending.
• 曲げ荷重により切断した凍結魚肉の切断面角度の予測
• マゲ カジュウ ニ ヨリ セツダン シタ トウケツギョニク ノ セツダンメン カクド ノ ヨソク

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_f). 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_f=0° and 90° (S₀ and S₉₀), 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_f=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_0(mean)±2σ₀ and S_90(mean)±2σ₉₀, were used for the prediction calculation.

収録刊行物

• 日本食品科学工学会誌

  日本食品科学工学会誌 49 (5), 297-304, 2002

  公益社団法人 日本食品科学工学会

キーワード

• Food Science

詳細情報

• CRID: 1390001206407590400
• NII論文ID: 10008425601
• NII書誌ID: AN10467499
• DOI: 10.3136/nskkk.49.297
• ISSN: 18816681
• ISSN: 1341027X
• ISSN: http://id.crossref.org/issn/1341027X
• NDL書誌ID: 6163281
• Web Site: http://ir.lib.hiroshima-u.ac.jp/00030161
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I6163281
• 本文言語コード: ja
• データソース種別:
  • JaLC
  • IRDB
  • NDL
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可