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:	Naoko Honda, Noritsugu Umehara, Takayuki Tokoroyama, Ryusei Ohashi, Akira Hanafusa
Formato:	article
Lenguaje:	EN
Publicado:	Japanese Society of Tribologists 2010
Materias:	fish protein adhesion peeling force the grids of grill Physics QC1-999 Engineering (General). Civil engineering (General) TA1-2040 Mechanical engineering and machinery TJ1-1570 Chemistry QD1-999
Acceso en línea:	https://doaj.org/article/290f651a524945aea1c6bd056afec945
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spelling	oai:doaj.org-article:290f651a524945aea1c6bd056afec9452021-11-05T09:27:17ZThe Evaluation of Fracture Energy at the Interface between Grilled Fish Protein and Metal1881-219810.2474/trol.5.46https://doaj.org/article/290f651a524945aea1c6bd056afec9452010-02-01T00:00:00Zhttps://www.jstage.jst.go.jp/article/trol/5/1/5_1_46/_pdf/-char/enhttps://doaj.org/toc/1881-2198We 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.Naoko HondaNoritsugu UmeharaTakayuki TokoroyamaRyusei OhashiAkira HanafusaJapanese Society of Tribologistsarticlefish proteinadhesionpeeling forcethe grids of grillPhysicsQC1-999Engineering (General). Civil engineering (General)TA1-2040Mechanical engineering and machineryTJ1-1570ChemistryQD1-999ENTribology Online, Vol 5, Iss 1, Pp 46-51 (2010)
institution	DOAJ
collection	DOAJ
language	EN
topic	fish protein adhesion peeling force the grids of grill Physics QC1-999 Engineering (General). Civil engineering (General) TA1-2040 Mechanical engineering and machinery TJ1-1570 Chemistry QD1-999
spellingShingle	fish protein adhesion peeling force the grids of grill Physics QC1-999 Engineering (General). Civil engineering (General) TA1-2040 Mechanical engineering and machinery TJ1-1570 Chemistry QD1-999 Naoko Honda Noritsugu Umehara Takayuki Tokoroyama Ryusei Ohashi Akira Hanafusa The Evaluation of Fracture Energy at the Interface between Grilled Fish Protein and Metal
description	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.
format	article
author	Naoko Honda Noritsugu Umehara Takayuki Tokoroyama Ryusei Ohashi Akira Hanafusa
author_facet	Naoko Honda Noritsugu Umehara Takayuki Tokoroyama Ryusei Ohashi Akira Hanafusa
author_sort	Naoko Honda
title	The Evaluation of Fracture Energy at the Interface between Grilled Fish Protein and Metal
title_short	The Evaluation of Fracture Energy at the Interface between Grilled Fish Protein and Metal
title_full	The Evaluation of Fracture Energy at the Interface between Grilled Fish Protein and Metal
title_fullStr	The Evaluation of Fracture Energy at the Interface between Grilled Fish Protein and Metal
title_full_unstemmed	The Evaluation of Fracture Energy at the Interface between Grilled Fish Protein and Metal
title_sort	evaluation of fracture energy at the interface between grilled fish protein and metal
publisher	Japanese Society of Tribologists
publishDate	2010
url	https://doaj.org/article/290f651a524945aea1c6bd056afec945
work_keys_str_mv	AT naokohonda theevaluationoffractureenergyattheinterfacebetweengrilledfishproteinandmetal AT noritsuguumehara theevaluationoffractureenergyattheinterfacebetweengrilledfishproteinandmetal AT takayukitokoroyama theevaluationoffractureenergyattheinterfacebetweengrilledfishproteinandmetal AT ryuseiohashi theevaluationoffractureenergyattheinterfacebetweengrilledfishproteinandmetal AT akirahanafusa theevaluationoffractureenergyattheinterfacebetweengrilledfishproteinandmetal AT naokohonda evaluationoffractureenergyattheinterfacebetweengrilledfishproteinandmetal AT noritsuguumehara evaluationoffractureenergyattheinterfacebetweengrilledfishproteinandmetal AT takayukitokoroyama evaluationoffractureenergyattheinterfacebetweengrilledfishproteinandmetal AT ryuseiohashi evaluationoffractureenergyattheinterfacebetweengrilledfishproteinandmetal AT akirahanafusa evaluationoffractureenergyattheinterfacebetweengrilledfishproteinandmetal
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The Evaluation of Fracture Energy at the Interface between Grilled Fish Protein and Metal

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