煮熟まゆのレオロジー的特性

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タイトル別名
  • Rheological Properties of the States of Cooked Cocoons
  • シャジュクキン ノ レオロジーテキ トクセイ

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説明

The rheological properties of cooked cocoons were investigated for the purpose of obtaining the fundamental knowledge for measuring the state of cooked cocoons.<br>The results obtained are summarized as follows:<br>1. The properties of cooked cocoons were represented by rheological models composed of springs and dashpots (Fig 5).<br>2. For under-cooked cocoons, the dashpot C2 in the 4-element model was infinite, that is, the model was equivalent to 3-element model. For further cooked cocoons, either 3 or 4-element model was alternatively used, and finaly for well-cooked cocoas, 4-element model appropriately represented their rheological behavior.<br>3. The better performance of reeling operation was obtained for cocoons represented by the 4-element model.<br>The cooking state of cocoons for optimum reeling operation could be recognized by alteration of the viscoelastic coefficient, C2 in the 4-element model

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