煉製品の機械的性質に就て
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概要
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The fish jellies have a characteristic elasticity, called the “Ashi”. Since the strength of the Ashi has a remarkable effect on the quality of the products, the makers are labouring to strengthen the Ashi. The investigator of fish jellies should, therefore, know the nature of the Ashi. Yet it has been investigated incompletely. The present writers investigated whether the Ashi may be represented mechanically. The measuring apparatus devised by us is shown in Fig. 1. The principle of this apparatus consists in measuring the pressure (mm, Hg) and the distance (w) at the moment the plunger, which has been pushed to a sample (S) by compressing air, has run into the sample. The pressure represents the “Jelly Strenth”, and the distance “Softness”. This is a simple apparatus which may be constructed with the instruments of ordinary laboratory, being employed with a good accuracy. Using this apparatus, we tested at first the measuring methods, and found that the size of the sample should strictly be limited and that the effect of temperature was remarkable. Secondary we have selected several makers and let them grade the Renseihin following the strength of the Ashi, and investingated whether certain relations exist between the grades and the mechanical properties, or not. From this investingation, we found that though the strength of the Ashi might be represented approximately with the jelly strength, other elements should be added to, in order to understand the nature of the Ashi itself.
- 公益社団法人 日本水産学会の論文