Measurement of Young's modulus and Poisson's ratio of tuna fish.

[In Japanese. / En japonais.]

Type of article: Article

Summary

Considering that gape and heave produced during the freezing of tuna fish derive from changes in the mechanical properties of tuna fish itself during freezing, Poisson's ratio and Young's modulus of tuna meat were measured at no freezing, partial freezing, and freezing. The results are summarized below: 1) the mechanical properties of tuna meat were anisotropic according to the tissue and structure of the fish body, but these properties greatly varied according to the test temperature; 2) Young's modulus of non-frozen tuna meat were approximately 50 kilopascals, but this became an extremely large value (approximately 4 gigapascals) after being frozen; and 3) Poisson's ratio decreased as the frozen water percentage increased.

Details

Original title: [In Japanese. / En japonais.]
Record ID : 1993-2711
Languages: Japanese
Source: Trans. JAR - vol. 9 - n. 3
Publication date: 1992
Document available for consultation in the library of the IIR headquarters only.

Links

See other articles in this issue (7)
See the source

Indexing

Themes: Food engineering;
Fish and fish product
Keywords: Mechanical property; Tuna; Physical property; Fish; Freezing