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ID 30159
file
title alternative
Effects of Notch Introduction on 3-Point Bending Cutting Characteristics of Frozen Fish
creator
NDC
Domestic arts and sciences
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.
abstract
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 title
日本食品科学工学会誌
volume
Volume 49
issue
Issue 4
start page
267
end page
271
date of issued
2002-04-15
publisher
日本食品科学工学会
issn
1341-027X
ncid
language
jpn
nii type
Journal Article
HU type
Journal Articles
DCMI type
text
format
application/pdf
text version
publisher
relation url
department
Graduate School of Biosphere Science