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- Title
Study on the glass transition of Katsuobushi (boiled and dried bonito fish stick) by differential scanning calorimetry and dynamic mechanical analysis.
- Authors
Hashimoto, Tomoko; Hagiwara, Tomoaki; Toru Suzuki, Tomoaki; Rikuo Takai, Tomoaki
- Abstract
The glass transition state of Katsuobushi (boiled and smoke-dried bonito) was studied by differential scanning calorimetry (DSC) and dynamic mechanical analysis (DMA). DSC and DMA data proved Katsuobushi as a glassy material. The glass transition temperature ( Tg) measured by DSC was about 33°C in 14.8% moisture. In general, moisture content of Katsuobushi on the market is approximately 12–15% and the Tg value of Katsuobushi containing such moisture was approximately 10–30°C and this was within the room temperature range. Furthermore, the Tg of Katsuobushi showed strong dependence on moisture content, and the Tg value varied from 11 to 165°C with moisture levels from 18.04 to 0%.
- Subjects
BONITO; FISH research; FISHES; GLASS transition temperature; CALORIMETRY; THERMAL analysis; PACKAGING
- Publication
Fisheries Science, 2003, Vol 69, Issue 6, p1290
- ISSN
0919-9268
- Publication type
Article
- DOI
10.1111/j.0919-9268.2003.00757.x