Ichiro Takagi

On Rheological Properties and Structure of Kamaboko-IV

Two thermodynamical components of the elastic force and their occupying ratios were determined for kamaboko containing starch. It was shown that with increasing starch content the entropy force component decreases while the energy force component increases proportionately. Further, it was discussed that the energy force in expanding kamaboko is cuased by the crystalline of residual micelles in the starch gel lumps and the orientation of protein network molecules.

On Rheological Properties and Structure of Kamaboko-VI

The temperature dependence of the tensile stress relaxation behavior for kamaboko was studied. The results obtained were analysed as follows: 1) Kamaboko is a rubber-like slightly cross-linked material. 2) Kamaboko is thermo-rheologically simple. 3) The simple expression of WLF-form on the shift factor is not applicable in the temperature range of 45°C-65°C.