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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| Autores principales: | , , , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
Japanese Society of Tribologists
2010
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/290f651a524945aea1c6bd056afec945 |
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| Sumario: | 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 complicated phenomena. As a usual, the maximum peeling force to peel off fish from the grids is the parameter to evaluate the adhesion properties of grids. However, such maximum peeling force is not basic data with physical meaning because it depends on the sequence of peeling fish. Therefore we proposed a new evaluation method. We focused on the adhesion of fish protein against a rod specimen. We poured the fish protein on a plate specimen, put a rod specimen on them and heated them in an electric furnace. One minute later, we pulled up an end of the rod specimen in the constant speed. During this experiment, we measured the peeling force and the displacement of the end of the rod specimen. After this experiment, we observed the plate specimen with SEM and EDS to evaluate the contact area at the interface between the rod specimen and denatured fish protein. |
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