擂潰機の混合性能について

概要

論文の詳細を見る
A collaborative experiment was made on the grinding and mixing machine, wherein the authors took over a portion of the analysis of the mixing power. For the judgement of the proceeding of mixing, the variation of distribution of salt was pursued, which was added to the chopped meat of shark in amount of ca. 3% of the latter at the onset of mixing and grinding. The samples of meat were taken from 5 or 9 definite stations within the mill, 7 times at equal intervals during the whole procedure, being analysed for their salt contents, the data of which were subjected to the critical consideration, (Table 3). Upon the comparative studies with 2 representative types of this machine in Japanese market, type Y proved itself to be more effective than type A in its mixing power. On the other hand the latter was found to be more effective in that, of grinding, as the other colla borators reported on the basis of histological observations. It was shown, however, that both types can be used satisfactorily for the practical purpose in "Kamaboko" (a sort of fish paste product) industry.
社団法人日本水産学会の論文