電氣による魚肉の煮熟脱水
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概要
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Cooking of fish meat by Joules heat was studied by applying alternating current of 50-200 volt to fish meat in a pessing cage. Pressure on the fish meat was kept at 0.01-0.05kg/cm2. Empirical formula for the relation between the specific resistance of fish meat and temperature during cooking, the time required for cooking and the quantity of water squeezed out of meat during cooking were obtained.
- 公益社団法人 日本水産学会の論文