Fracture stress of fish meat and the glass transition

Watanabe, Hisahiko; Tang, Cun Qi; Suzuki, Toru; Mihori, Tomoo

doi:10.1016/0260-8774(95)00077-1

Cited by 17 publications

(7 citation statements)

References 10 publications

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“…Moreover, the glass transition curve did not always coincide with the brittleeductile transition curve for several foods, i.e. of fish meat (Watanabe, Tang, Suzuki, & Mihori, 1996) and gelatinized starch (Nicholls, Appleqvist, Davies, Ingman, & Lillford, 1995). The reasons could be due to a number of extrinsic factors including strain rate, stress state, specimen geometry, and the presence of notches and flaws (Rahman, 2006).…”

Section: Dry Fractionationmentioning

confidence: 97%

Dry fractionation for sustainable production of functional legume protein concentrates

Schutyser

Pelgrom

Goot

et al. 2015

Trends in Food Science & Technology

221

208

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Section: Dry Fractionationmentioning

confidence: 97%

Dry fractionation for sustainable production of functional legume protein concentrates

Schutyser

Pelgrom

Goot

et al. 2015

Trends in Food Science & Technology

221

208

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“…3 Compressive fracture stress data (the plateau value at "completely frozen" state) of foods other than tofu (the plateau value at the "completely frozen" state) measured in this study as well as those available for comparison (under the same type of "ice capping"), are plotted against the initial moisture content in Fig. 5, which includes the data for drled, smoked bonito meat (containing 2-3% Iipid and less than 20% moisture) as well as that for cooked bonito meat (Tang, 1995;Watanabe et al, 1995b). This plot suggests (a) the compressive fracture stress of lipid-containing foods may be put on a line and those of lipid-free foods on another line, although the value extrapolated to O% moisture …”

Section: Resultsmentioning

confidence: 99%

“…Thus in the present paper, Cg' was assumed to be I OO%, and the study was confined to the effect of lipid on the fracture stress of CAS. A discussion concerning the fracture stress of moisture-containing CAS of food in a glassy state was given elsewhere (Watanabe et al, 1995b). …”

mentioning

confidence: 99%

Effect of Lipid on the Compressive Fracture Stress of Concentrated Amorphous Solution in Frozen Foods.

Watanabe

Tang

Suzuki

et al. 1995

FSTI

Self Cite

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The compressive fracture stress of lipid-free tofu was measured at temperatures between -20'C and -196'C and conrpared with that of lipid-containing tofu to examine the effect of lipid on the fracture stress of concentrated amorphous solution (CAS). In the calculation of the fracture stress of the CAS, the compressive fracture stress of food was regarded as a volume-fraction-weighted average of the fracture stress of each component of which the food is composed. The fracture stress value of CAS in frozen full-fat tofu was found to agree with that of lipid-free tofu provided that the frozen tofu was assumed to consist of pure water ice, Iipid, and lipid-free CAS. The compressive fracture stress of selected frozen fobds other than tofu was also measured.Keywords: fracture stress, yield stress, tofu, Iipid, CAS Although very few papers have been published on the mechanical properties of frozen food, the need for knowledge ofthe mechanical properties of frozen food is expanding such as for an appropriate procedure for spraying liquld nitrogen to avoid crack formation, for a cryo-mechanical process for separation of low fat meat from fatty meat (Hagura & Watanabe, 1991), for comminution in the manufacture of reformed and restructured meat products (Dobraszczyk et al ., 1987), and for cutting a large block of frozen tuna meat into pieces of reduced size appropriate for retail (Okamoto et a/., 1994). On the other hand, mechanical techniques are recognized as particularly suited to studylng the molecula.r motions that give rise to the glass transition temperature ( Tg) and relaxation below Tg (Wetton, 1984).In their previous paper, Watanabe et a/. ( 1995a) measured the compressive fracture stress of frozen tofu (a soy-protein jelly food), which was selected as the sample because its moisture content was easy to vary. They analyzed the data by a simple two-component model consisting of pure water ice and concentrated amorphous solution (CAS), and obtained the fracture stress of CAS, which was a unique function of temperature. However, there is room for improvement in their paper. One point is that the CAS in their paper contained a considerable amount of lipid because they used tofu made of full-fat soybean (ca. 20% wt lipid, 12% wt moisture). Therefore, the effect of lipid on the fracture stress of CAS is required to be known.Another criticism may concern the maximal freeze-concentration, Cg', of tofu which was assumed to be 100% in their paper. There is a possibility that glass transition may take place when tofu is cooled down to -80'C. In this situation, the maximal ice content In frozen tofu may be lowered and hence the calculated values for fracture stress of CAS may also be lowered. Unfortunately, however, the maximal freeze-concentration, Cg', for soy-protein in tofu has not been known yet. Thus in the present paper, Cg' was assumed to be I OO%, and the study was confined to the effect of lipid on the fracture stress of CAS. A discussion concerning the fracture stress of moisture-containing CAS of food in a g...

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“…For testing using force-deformation, the sample can be crushed, flexed, or pulled apart at a set crosshead speed. [10,11] The brittle-ductile transition in food systems has been compared to the glass transition [12][13][14][15] and to the decrease in the sensory textural attribute, crispness. Forcedeformation is probably a more suitable method for determining the T b on dry food materials because these materials are much more fragile than many synthetic polymer systems.…”

Section: Introductionmentioning

confidence: 99%

“…Brittle fracture and yielding are considered to be separate processes and have a different dependence on temperature. [1,2,12,14] This can be explained by Eq. The point where the r y and the r b curves cross corresponds to the T b .…”

mentioning

confidence: 99%

The Brittle-Ductile Transition of an Amorphous Food System

Payne

Labuza

2005

Drying Tech.

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As a dry amorphous food system absorbs moisture or increases in temperature, the brittle food becomes soft and deformable. The temperature at which this transition occurs in the food system for a given moisture content is called the brittle-ductile transition temperature (T b ). Three different methods of determining this transition were used. The method that was chosen to best describe the food system was the intersection of brittle strength and yield strength measured in flexure as a function of both temperature and moisture content. T b decreased linearly with increasing moisture content with a strong linear relationship (r 2 ¼ 0:98).

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Fracture stress of fish meat and the glass transition

Cited by 17 publications

References 10 publications

Dry fractionation for sustainable production of functional legume protein concentrates

Dry fractionation for sustainable production of functional legume protein concentrates

Effect of Lipid on the Compressive Fracture Stress of Concentrated Amorphous Solution in Frozen Foods.

The Brittle-Ductile Transition of an Amorphous Food System

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