鉄製フライパンの焦げつき性

DOI

書誌事項

タイトル別名
  • A Study on Burning of Iron Fryingpan in Cooking

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説明

The phenomena of burning or olephilicity on surface of iron fryingpan would be considered to have many similarities to those of seizure or lubrication on the bearings in machinery. Therefore, the frictional coefficient of the mild steel specimens which were pretreated by many different methods were measured, and the relation between burning and frictional coefficient was discussed.<BR>Among the testing specimens, it has been observed that the specimens heated at 200°C or 300°C after being oiled with soybean oil show low frictional coefficient, and the thin layer is formed on those surfaces.<BR>From the infrared spectra of thin layer forming compound, it has been found that the metal soaps are formed from fatty acid and iron; i. e. chemical adhesion. The formation of the thin layers might result in low frictional coefficient on the surfaces of the specimens, and would keep down burning of the iron fryingpans during cooking.<BR>These results have shown the intimate correlation between the frictional coefficient and burning of the iron fryingpans.

収録刊行物

  • 家政学雑誌

    家政学雑誌 28 (6), 398-402, 1977

    一般社団法人 日本家政学会

詳細情報 詳細情報について

  • CRID
    1390001206330408192
  • NII論文ID
    130003868619
  • DOI
    10.11428/jhej1951.28.398
  • ISSN
    18847870
    04499069
  • 本文言語コード
    ja
  • データソース種別
    • JaLC
    • CiNii Articles
  • 抄録ライセンスフラグ
    使用不可

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