ド-ナツにおける亀裂の機構〔英文〕  [in Japanese] Cracking Mechanism in Doughnuts during Deep Frying  [in Japanese]

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Abstract

ドーナツの揚げ加熱中に生ずる亀裂発生のメカニズムについて,ハードドーナツを試料として実験及び考察を行い,以下の結論を得た.亀裂にはドーナツの上側に見られる上面部亀裂,ドーナツ側面部に見られる側面部亀裂,ドーナツリングの内側に発生する内側部亀裂の3種類がみられた.ドーナツの亀裂の機構は内部圧と外皮硬化部の亀裂時の強度(亀裂圧)との関係で説明できる.ドーナツの亀裂圧は,引張強度,ドーナツ各部の平均曲率,外側硬化部の厚みの測定値から算出した.一方,内部圧は体積歪と体積弾性率を求めることで得た.三種類の亀裂は,内部圧が各部の亀裂圧を上回った時に生じた.

Doughnut cracking during deep frying was confirmed to occur by a mechanism involving three types of cracks. One type was on the top of the doughnut, the second was on the outside, and the third was on the inside of the doughnut ring. We calculated the change in cracking pressure during deep frying from measurements of the tensile strength, average curvature, and thickness of the crust layer of the doughnut. Changes in the internal pressure were obtained from measurements of the cubic dilatation and bulk modulus. Each type of crack could be explained by the relationship between the internal pressure of the dough and the cracking pressure of the crust during deep frying. When the internal pressure exceeded the cracking pressure, cracks occurred.

Journal

  • Journal of home economics of Japan

    Journal of home economics of Japan 45(3), p211-218, 1994-03

    日本家政学会

Cited by:  4

Codes

  • NII Article ID (NAID)
    110003167792
  • NII NACSIS-CAT ID (NCID)
    AN10040097
  • Text Lang
    JPN
  • Article Type
    Journal Article
  • ISSN
    09135227
  • NDL Article ID
    3882146
  • NDL Source Classification
    PS1(生活科学)
  • NDL Source Classification
    ZE16(社会・労働--家事・家政--学術誌)
  • NDL Call No.
    Z6-113
  • Data Source
    CJPref  NDL  NII-ELS  NDL-Digital 
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