書誌事項
- タイトル別名
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- Effect of Addition of "Tobiko" to "Seiko" on Mechanical Properties of Konjac Gel and Microstructure of the Sol.
- トビコ テンカ ガ セイコ コンニャク ノ リキガクテキ セイシツ ト ノリ ノ ビサイ コウゾウ ニ オヨボス エイキョウ
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説明
The effects of the addition of "Tobiko" (flied powder) on the mechanical properties of Konjac gel and microstructures of the sol were investigated by creep and rupture tests, and observation with a scanning electron microscope (SEM, S-800). The results obtained were as follows: <BR>(1) By increasing the amount of "Tobiko" added to "Seiko" (isolated powder), the values for the mechanical parameters corresponding to Konjac's hardness and viscoelasticity decreased. The elastic modulus of Hookean body for Konjac decreased in proportion to the amount of "Tobiko" added, but the elastic modulus of Voigt body and the viscosities of Newtonian body showed the different behavior. <BR>(2) The mechanical parameters of Konjac increased remarkably by the addition of "Tobiko" at relative rations above 80% to "Seiko". <BR>(3) SEM observation revealed that "Seiko" sol had a thick (1.5-2μm) branched network microstructure, and the fibrous microstructure became thinner and a stitch became larger when "Tobiko" was added to "Seiko". By aging at 90°C, the particles of Konjac starch disappeared through gelatinization, and the smooth fibrous microstructures were observed.
収録刊行物
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- 日本食品科学工学会誌
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日本食品科学工学会誌 49 (1), 19-24, 2002
公益社団法人 日本食品科学工学会
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詳細情報 詳細情報について
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- CRID
- 1390282681384620800
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- NII論文ID
- 10007672851
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- NII書誌ID
- AN10467499
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- ISSN
- 18816681
- 1341027X
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- NDL書誌ID
- 6044559
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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サーチ
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