書誌事項
- タイトル別名
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- Estimation of Temperature Range for Cryo Cutting of Frozen Mackerel using DSC
- DSC オ モチイタ トウケツ サバ ノ テイオン セツダン オンド ノ スイテイ
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Frozen mackerel flesh was subjected to measurement of its fracture stress (bending energy) in a low temperature range. The optimum conditions for low temperature cutting, "cryo cutting," were estimated from the results of enthalpy changes measured by a differential scanning calorimeter (DSC).<br> There were two enthalpy changes for gross transition on the DSC chart for mackerel, one was at -63°C to -77°C and the other at -96°C to -112°C. Thus we estimated that mackerel was able to cut by bending below -63°C and that there would be a great decrease in bending energy occurring at around -77°C and -112°C.<br> In testing, there were indeed two great decreases of bending energy for the test pieces of mackerel that had been frozen at -40°C, one was at -70°C to -90°C and the other was at -100°C to -120°C. Therefore, the test pieces of mackerel could be cut by bending at -70°C. The results showed that the DSC measurement of mackerel flesh gave a good estimation of the appropriate cutting temperature of mackerel.
収録刊行物
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- 日本冷凍空調学会論文集
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日本冷凍空調学会論文集 23 (2), 105-111, 2006
公益社団法人 日本冷凍空調学会
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詳細情報 詳細情報について
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- CRID
- 1390001204665018496
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- NII論文ID
- 10017599559
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- NII書誌ID
- AA11125910
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- ISSN
- 2185789X
- 13444905
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- NDL書誌ID
- 8024271
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可