Degree of Swelling and Internal Pressure of Crab and Salmon Cans during Retorting

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概要

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• With the view of determining the allowable tightness in seaming the crab and salmon cans, the elastic deflection of the end plates and the internal pressure of 1 lb flat salmon cans and 1/2 lb flat crab cans were observed during retorting. The cans swell the most, after the finish of steaming, when the excess of steam is gradually piped out from the retort. At such stage, the internal excess pressure of the cans reaches 12 to 13 pounds per square inch, with 1/2lb flat crab cans, and 15 to 16 pounds per square inch, with 1lb flat salmon cans (red salmon), both in the ordinary processing now adopted in the canneriesin Kamchatka.

• 社団法人 日本水産学会の論文

著者

• 金子 伊喜雄

  日魯漁業株式會社

• 奥山 寛治

  日魯漁業株式會社

関連論文

• Diffusion of Water through Cellophane and Parchment-paper
• Degree of Swelling and Internal Pressure of Crab and Salmon Cans during Retorting

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