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.
Links
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Indexing
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Themes:
Food engineering;
Fish and fish product - Keywords: Thermal property; Measurement; Tuna; Physical property; Fish; Testing; Freezing; Thermal expansion
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Measurement of Young's modulus and Poisson's ra...
- Author(s) : OGAWA Y., HAGURA Y.
- Date : 1992
- Languages : Japanese
- Source: Trans. JAR - vol. 9 - n. 3
View record
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RELATIONSHIP BETWEEN THE QUALITY OF FROZEN PROD...
- Author(s) : SEMENOV B. N.
- Date : 1987
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 4
View record
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SYSTEM FOR FORECASTING FREEZING TIME OF TUNA.
- Author(s) : YAMAGUCHI S., FUJIWARA S.
- Date : 1989
- Languages : Japanese
- Source: Refrigeration - vol. 64 - n. 743
View record
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Freezing time calculation for fish.
- Author(s) : BIN-GADHI S. M., BIN-DOHRY Z. S., BIN-FRAIJAN O. S.
- Date : 1992/04/18
- Languages : English
View record
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CORRELATION BETWEEN THE CONCENTRATIONS OF PHOSP...
- Author(s) : OHTA F., YAMADA T.
- Date : 1990
- Languages : Japanese
- Source: Trans. JAR - vol. 7 - n. 1
View record