Study on the glass transition of Katsuobushi (boiled and dried bonito fish stick) by differential scanning calorimetry and dynamic mechanical analysis

被引：14

作者：

Hashimoto, T ^{[1
]}

Hagiwara, T ^{[1
]}

Suzuki, T ^{[1
]}

Takai, R ^{[1
]}

机构：

[1] Tokyo Univ Marine Sci & Technol, Dept Food Sci & Technol, Tokyo 1088477, Japan

来源：

FISHERIES SCIENCE | 2003年 / 69卷 / 06期

关键词：

boiled and dried bonito; dynamic mechanical analysis; differential scanning calorimetry; glass transition temperature; Katsuobushi;

D O I：

10.1111/j.0919-9268.2003.00757.x

中图分类号：

S9 [水产、渔业];

学科分类号：

0908 ;

摘要：

The glass transition state of Katsuobushi (boiled and smoke-dried bonito) was studied by differential scanning calorimetry (DSC) and dynamic mechanical analysis (DIVIA). DSC and DIVIA data proved Katsuobushi as a glassy material. The glass transition temperature (Tg) measured by DSC was about 33degreesC 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 10-30degreesC 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 165degreesC with moisture levels from 18.04 to 0%.

引用

页码：1290 / 1297

页数：8

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