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STUDIES ON GAPE AND HEAVE OF FOODSTUFFS DUE TO INTERNAL PRESSURE DURING FREEZING. FREEZING OF HAM/SAUSAGE BY ETHANOL BRINE IMMERSION SYSTEM.

[In Japanese. / En japonais.]

Author(s) : OGAWA Y.

Type of article: Article

Summary

EXPERIMENTS WERE CARRIED OUT ON THE FREEZING OF HAM/SAUSAGE TO MEASURE THE INTERNAL PRESSURE WHICH CAUSES GAPE AND HEAVE OF A FROZEN BODY DURING CALCIUM CHLORIDE OR ETHANOL BRINE IMMERSION/SPRAY FREEZING AND TO FORESTALL THESE UNDUE DEFECTS OF FROZEN FOODSTUFFS DUE TO INTERNAL PRESSURE. THE RESULTS WERETHAT THE FROZEN BODY COULD RESIST CONSIDERABLE PRESSURE DURING FREEZING AND THAT GAPE OF THE FROZEN BODY WAS CREATED BY THE INTERNAL PRESSURE DURING FREEZING WHEN THE BODY HAD BEEN PARTIALLY INJURIED OR CANNOT BE EXPANDED DURING FREEZING. THE EMPIRICAL RESULT THAT A THICK CYLINDRICAL BODY ALWAYS CAUSES GAPE ONLY DURING FREEZING WAS THEORETICALLY SUPPORTED.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1989-1424
  • Languages: Japanese
  • Source: Trans. JAR - vol. 5 - n. 2
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

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