Effect of Lipid on the Compressive Fracture Stress of Concentrated Amorphous Solution in Frozen Foods.

概要

論文の詳細を見る
The compressive fracture stress of lipid-free tofu was measured at temperatures between −20°C and −196°C and compared with that of lipid-containing tofu to examine the effect of lipid on the fracture stress of concentrated amorphous solution (CAS). In the calculation of the fracture stress of the CAS, the compressive fracture stress of food was regarded as a volume-fraction-weighted average of the fracture stress of each component of which the food is composed. The fracture stress value of CAS in frozen full-fat tofu was found to agree with that of lipid-free tofu provided that the frozen tofu was assumed to consist of pure water ice, lipid, and lipid-free CAS. The compressive fracture stress of selected frozen foods other than tofu was also measured.
社団法人日本食品科学工学会の論文