Share

Fracture stress of fish meat and the glass transition.

Author(s) : WATANABE H., TANG C. Q., SUZUKI T., MIHORI T.

Type of article: Article

Summary

Traditional Japanese dried food "katsuo-bushi", a highly smoked, dried fillet of bonito fish meat was used as samples to measure the compressive fracture stress. The compressive fracture stress of 0% moisture Katsuo-bushi was found to be constant at temperatures between 25 and -196 deg C. On the other hand, fracture stress of katsuo-bushi with 15-20% moisture changed greatly at temperatures between 0 and -90 deg C, showing the feature of yielding. The temperature of brittle-ductile transition was different from the glass transition temperature as defined by differential scanning calorimetry.

Details

  • Original title: Fracture stress of fish meat and the glass transition.
  • Record ID : 1997-3444
  • Languages: English
  • Source: J. Food Eng. - vol. 29 - n. 3-4
  • Publication date: 1996/08
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (1)
See the source

Indexing