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Measurement of coefficient of thermal expansion of tuna fish.

[In Japanese. / En japonais.]

Author(s) : OGAWA Y.

Type of article: Article

Summary

Considering that gape and heave produced during the freezing of tuna fish derive from changes in the thermophysical properties of the tuna fish itself during freezing, the coefficient of linear and cubical expansion of tuna meat were measured continuously between the temperature before and during freezing. Results were: 1) the coefficient of linear expansion of tuna meat was anisotropic according to the tissue and structure of the fish body, but these properties varied according to the test temperature; and 2) the coefficient of cubical expansion during freezing assumed a maximal value when tuna meat was partially frozen.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1994-0385
  • Languages: Japanese
  • Source: Trans. JAR - vol. 10 - n. 1
  • Publication date: 1993
  • Document available for consultation in the library of the IIR headquarters only.

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