各種食品ゲルのエントロピ-弾性に対するGough-Joule効果による確認〔英文〕

概要

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The effect of adiabatic deformation upon the temperature (cough-Joule effect) of food gels was studied. The food gels (1×1×1.6cm) were elongated or compressed to the strain of 0.1-0.3 using a food rheometer at the speed of 30cm/min and the room temperature of 22°C. The tem-perature change was detected on a differential thermistor thermometer designed here. The tem-perature was raised on the adiabatic elongation of the kamaboko, muscle of chicken and yellowfin tuna, and boiled wheat noodle but lowered on compression of the agar gel, corn starch gel, gelatin gel, kamaboko, kon-nyaku, and muscles of yellowfin tuna. The change in the temperature caused by the deformation was 0.1-0.5°C and almost proportional to the extent of the deformation. The above thermal behavior of the food gels suggests that all of them are an entropy elastic body at around 22°C.
日本水産學會の論文