Abstract
Simultaneous measurements of weight, volume and mechanical properties have been performed during the gel-to-glasslike transition of heat-treated egg-white gel. Change in the elastic stiffness occurred in three steps: In the initial stage, it remained almost constant, then increased exponentially, and lastly, saturation was attained. The saturation point almost coincided with the characteristic time at which the rates of decrease of the weight and volume changed. In addition, from the time dependence of the differentiated values, the close correlation between the elastic stiffness and weight was revealed. It was also found that the loss of free water induces an increase of about a thousardfold in elastic stiffness of gels during transition.
| Original language | English |
|---|---|
| Pages (from-to) | 4038-4041 |
| Number of pages | 4 |
| Journal | Japanese Journal of Applied Physics |
| Volume | 32 |
| Issue number | 9 R |
| DOIs | |
| Publication status | Published - Jan 1 1993 |
Fingerprint
All Science Journal Classification (ASJC) codes
- Engineering(all)
- Physics and Astronomy(all)
Cite this
Variations of mechanical properties in egg white during gel-to-glasslike transition. / Koshoubu, Nobutatsu; Kanaya, Haruichi; Hara, Kazuhiro; Taki, Seiji; Takushi, Eisei; Matsushige, Kazumi.
In: Japanese Journal of Applied Physics, Vol. 32, No. 9 R, 01.01.1993, p. 4038-4041.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Variations of mechanical properties in egg white during gel-to-glasslike transition
AU - Koshoubu, Nobutatsu
AU - Kanaya, Haruichi
AU - Hara, Kazuhiro
AU - Taki, Seiji
AU - Takushi, Eisei
AU - Matsushige, Kazumi
PY - 1993/1/1
Y1 - 1993/1/1
N2 - Simultaneous measurements of weight, volume and mechanical properties have been performed during the gel-to-glasslike transition of heat-treated egg-white gel. Change in the elastic stiffness occurred in three steps: In the initial stage, it remained almost constant, then increased exponentially, and lastly, saturation was attained. The saturation point almost coincided with the characteristic time at which the rates of decrease of the weight and volume changed. In addition, from the time dependence of the differentiated values, the close correlation between the elastic stiffness and weight was revealed. It was also found that the loss of free water induces an increase of about a thousardfold in elastic stiffness of gels during transition.
AB - Simultaneous measurements of weight, volume and mechanical properties have been performed during the gel-to-glasslike transition of heat-treated egg-white gel. Change in the elastic stiffness occurred in three steps: In the initial stage, it remained almost constant, then increased exponentially, and lastly, saturation was attained. The saturation point almost coincided with the characteristic time at which the rates of decrease of the weight and volume changed. In addition, from the time dependence of the differentiated values, the close correlation between the elastic stiffness and weight was revealed. It was also found that the loss of free water induces an increase of about a thousardfold in elastic stiffness of gels during transition.
UR - http://www.scopus.com/inward/record.url?scp=0027663456&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=0027663456&partnerID=8YFLogxK
U2 - 10.1143/JJAP.32.4038
DO - 10.1143/JJAP.32.4038
M3 - Article
AN - SCOPUS:0027663456
VL - 32
SP - 4038
EP - 4041
JO - Japanese Journal of Applied Physics, Part 1: Regular Papers & Short Notes
JF - Japanese Journal of Applied Physics, Part 1: Regular Papers & Short Notes
SN - 0021-4922
IS - 9 R
ER -