3. 凍結豆腐の破壊応力の三成分系モデルによる取り扱い(平成6年度第40回低温生物工学会研究報告)

概要

論文の詳細を見る
Fracture stress of oil-free tofu was measured at temperatures from -20 to -196℃ by compression tests. These data were analyzed to give the fracture stress of CAS (concentrated amorphous solution) of oil-free tofu using a two-component parallel model. The calculated fracture stress of CAS of oil-free tofu was 73% larger than that of non-oil-free tofu which had oil of the amount of 50% of protein. This discrepancy was attributed to the inclusion of oil in the CAS. Hence a three-component model consisting of pure water ice, CAS (protein+water) and oil was applied to analyze the fracture stress of non-oil-free tofu, resulting in a value for calculated fracture stress of CAS of non-oil free tofu which agreed with that of oil-free tofu.
低温生物工学会の論文
1994-12-27