S114051 熱変性タンパク質の付着力評価方法の提案([S11405]機素潤滑設計部門第17回卒業研究コンテスト(5))

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With the development of the grill roasted both face of fish, temperature in the grill exceeds 300 -C, and the use of the fluorine resin for grids, which are fish holder in the grill, becomes difficult because of heat resistance. After several uses of these resin grids, cooked fish easily adhere to the grids, and cooked fish surface and body remained on the grids which is new problem as worth outside looking and poor cleaning up. Therefore, it is necessary for grid materials to proof heat and low adhesion between cooked fish surface and grids. As a usual, the maximum adhesion force to peel off a fish from the metal grids, which are basic material for commercial grids, is the parameter to evaluate the surface of grids in the adhesion properties. However, such maximum adhesion force is not able to become basic physical data because it depends on the sequence of the peeling off the fish from grids and the fish has individuality of size and oil amount. One of the variation factors were suggested oil included in fish, therefore, we prepared fish protein water divided from oil by centrifuge. It was important to know actual contact area which was affected for adhesion force. Finally, we introduce energy release ratio calculated from adhesion force divided by contact area. As a result, the standard deviation of average adhesion force decreased from 69.5% to 8.5% to be introduced fish protein water, then, it decreased to 5.7% to be introduced energy release ratio.
一般社団法人日本機械学会の論文
2011-09-11

S114051 熱変性タンパク質の付着力評価方法の提案([S11405]機素潤滑設計部門第17回卒業研究コンテスト(5))

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S114051 熱変性タンパク質の付着力評価方法の提案([S11405]機素潤滑設計部門 第17回卒業研究コンテスト(5))

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S114051 熱変性タンパク質の付着力評価方法の提案([S11405]機素潤滑設計部門第17回卒業研究コンテスト(5))