2001年5月
Development on measuring system of cutting performance for fresh fish knife
NIPPON SUISAN GAKKAISHI
- ,
- 巻
- 67
- 号
- 3
- 開始ページ
- 460
- 終了ページ
- 468
- 記述言語
- 日本語
- 掲載種別
- DOI
- 10.2331/suisan.67.460
- 出版者・発行元
- JAPANESE SOC FISHERIES SCIENCE
The theory of the cutting resistance of a knife that shows cutting performance is examined, and a now measuring system for the cutting resistance is developed. The cutting resistance was in inverse proportion to the rate of horizontal to vertical cutting speed, and that of the double-edge knife became much bigger than that of the single-edge knife following an increase of the vertical cutting speed. In the single-edge knife, the horizontal cutting speed contributed much more to the cutting resistance than vertical speed, but in the double-edge knife, it was almost the same. The single-edge knife is more suitable than the double-edge knife for cutting sashimi because crushing of muscle fibers of the fish meat is minimal. This measuring system simulated hand Cutting by knife and could measure cutting performance to a high level of precision.
- リンク情報
- ID情報
-
- DOI : 10.2331/suisan.67.460
- ISSN : 0021-5392
- Web of Science ID : WOS:000170190000011