Jun-ichi Nishimoto

Determination of the Time Required for Contact Freezing of Whale-meat

This chapter provides details of results of experiments conducted to determine time required for contact freezing of whalemeat. The chapter also outlines that the whales caught in the Antarctic or North Pacific waters are cut to a rectangular shape of meat and put into a metal tray, then inserted between cold metal plates of contact freezer and frozen. It is also pointed out that a formula determining the time required for contact freezing of whalemeat as a plate of which upper and lower surfaces are both rectangles with equal size, that radiates its heat through these two opposite surfaces is induced by using the final equation. The experimental freezing-time through the freezing curves of lean meat of finwhales was taken in the Antarctic Ocean. The results show that it is clear that the formulas and values of some physical constants used here to determine the time required for contact freezing of whalemeat are quite effective.

Rheological Analysis of Jelly Strength in Heat Induced Gel Like Kamaboko

The relationships between jelly strength and rheological properties by the creep test were investigated for heat-induced gels to estimate the rheological characters from the values of the breaking strength and breaking deformation which is composed of jelly strength.