The Evaluation of Fracture Energy at the Interface between Grilled Fish Protein and Metal

We have a problem of fish adhering to the metal grids of grill during grilling fish strongly. This problem is difficult to be solved because the grids of grill coated the fluorine resin which was used generally could be disintegrated at more than 300 °C. This adhesion mechanism is so complic...

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Auteurs principaux: Naoko Honda, Noritsugu Umehara, Takayuki Tokoroyama, Ryusei Ohashi, Akira Hanafusa
Format: article
Langue:EN
Publié: Japanese Society of Tribologists 2010
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Accès en ligne:https://doaj.org/article/290f651a524945aea1c6bd056afec945
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