れん製品の研究II : 足の強さの一測定法について

概要

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Kamabokos and similar products are fish meat jellies very important in Japanese marine product industry. For the quality of them are evaluated largely on the jelly strength, the authors tried to measure it by a rather simple plunger-type device which is shown in Fig. 1. The jelly strength can be divided into two forms, the depression strength and the breaking strength, the former is revealed with the load on plunger when it sinks down a definite length (5mm.) balancing with the deformation of the sample, and the latter with that at the instant when the plunger slides down rapidly penetrating the sample. An elastic behavior was observed within 10mm. depression for the samples of 20mm. thickness. (Fig. 2) The confidence limit of population means for any of triplicate measurements were calculated on the experimental data of both strengths, indicating good accuracies of these methods. On standing after steaming the depression strength increased markedly and the breaking strength showed some decrease within 20 hours. (Fig. 3 and 4) The application of this method upon several examples lead to the conclusion that both strengths stand independently with each other to a certain extent, composing manifold variations of jelly strength. (Fig. 5 and 6)
公益社団法人日本水産学会の論文