Analysis of stress-strain behavior of Alaska pollock surimi paste at constant moisture content

Won Byong Yoon, Jae W. Park

Research output: Contribution to journalArticle

5 Citations (Scopus)

Abstract

Mechanical responses to the applied stress on Alaska pollock surimi paste were analyzed with respect to the strain, storage modulus (G′), and loss modulus (G″). The mechanical properties of the paste with 83% moisture were measured using a dynamic rheometer (Bohlin CS-50, West Brunswick, NJ, USA). The yield stress was analyzed based on the stress-strain behavior during stress sweep test at 0.1Hz. Two-yield stress values, such as 218Pa and 653Pa, were obtained from the cross-sectional points of the three linear segments from the stress-strain curve in logarithmic scale. Structural meaning of two-yield stress values was interpreted based on the changes of dynamic properties of surimi paste, such as G′ and G″, during stress sweep. The yield stress value from the first cross-sectional point might indicate the stress that changes from solid-like gel to liquid-like sol, and the yield stress from the second point was the change from liquid-like sol to shear thinning fluid. Practical Application: Yield stress of the surimi paste is significantly important in designing the equipment for surimi seafood manufacturing. Particularly, in the molding operation of kamaboko and crabstick processing, the yield stress and shear thinning behavior of paste play major roles in designing the shape of extrusion die located between the pumping unit and heating unit. Appropriate design of extrusion head or molding die would be necessary to produce various shapes of commercial surimi seafood. In addition, the structural meaning of two-yield stress values will give an insight into developing the final product formula, if the yield stress values are obtained at various ingredient levels, such as moisture and/or starch content.

Original languageEnglish
Pages (from-to)430-434
Number of pages5
JournalJournal of Texture Studies
Volume42
Issue number6
DOIs
Publication statusPublished - 2011 Dec 1
Externally publishedYes

Fingerprint

Theragra chalcogramma
surimi
Ointments
water content
Seafood
Polymethyl Methacrylate
seafoods
extrusion
shear stress
Exercise Test
Starch
Heating
Gels
Head
loss modulus
liquids
storage modulus
Equipment and Supplies
mechanical properties
manufacturing

ASJC Scopus subject areas

  • Food Science
  • Pharmaceutical Science

Cite this

Analysis of stress-strain behavior of Alaska pollock surimi paste at constant moisture content. / Yoon, Won Byong; Park, Jae W.

In: Journal of Texture Studies, Vol. 42, No. 6, 01.12.2011, p. 430-434.

Research output: Contribution to journalArticle

@article{95a03f51857c42c9a187f7b347faf944,
title = "Analysis of stress-strain behavior of Alaska pollock surimi paste at constant moisture content",
abstract = "Mechanical responses to the applied stress on Alaska pollock surimi paste were analyzed with respect to the strain, storage modulus (G′), and loss modulus (G″). The mechanical properties of the paste with 83{\%} moisture were measured using a dynamic rheometer (Bohlin CS-50, West Brunswick, NJ, USA). The yield stress was analyzed based on the stress-strain behavior during stress sweep test at 0.1Hz. Two-yield stress values, such as 218Pa and 653Pa, were obtained from the cross-sectional points of the three linear segments from the stress-strain curve in logarithmic scale. Structural meaning of two-yield stress values was interpreted based on the changes of dynamic properties of surimi paste, such as G′ and G″, during stress sweep. The yield stress value from the first cross-sectional point might indicate the stress that changes from solid-like gel to liquid-like sol, and the yield stress from the second point was the change from liquid-like sol to shear thinning fluid. Practical Application: Yield stress of the surimi paste is significantly important in designing the equipment for surimi seafood manufacturing. Particularly, in the molding operation of kamaboko and crabstick processing, the yield stress and shear thinning behavior of paste play major roles in designing the shape of extrusion die located between the pumping unit and heating unit. Appropriate design of extrusion head or molding die would be necessary to produce various shapes of commercial surimi seafood. In addition, the structural meaning of two-yield stress values will give an insight into developing the final product formula, if the yield stress values are obtained at various ingredient levels, such as moisture and/or starch content.",
keywords = "Alaska pollock, Rheology, Small strain, Surimi paste, Yield stress",
author = "Yoon, {Won Byong} and Park, {Jae W.}",
year = "2011",
month = "12",
day = "1",
doi = "10.1111/j.1745-4603.2011.00303.x",
language = "English",
volume = "42",
pages = "430--434",
journal = "Journal of Texture Studies",
issn = "0022-4901",
publisher = "Wiley-Blackwell",
number = "6",

}

TY - JOUR

T1 - Analysis of stress-strain behavior of Alaska pollock surimi paste at constant moisture content

AU - Yoon, Won Byong

AU - Park, Jae W.

PY - 2011/12/1

Y1 - 2011/12/1

N2 - Mechanical responses to the applied stress on Alaska pollock surimi paste were analyzed with respect to the strain, storage modulus (G′), and loss modulus (G″). The mechanical properties of the paste with 83% moisture were measured using a dynamic rheometer (Bohlin CS-50, West Brunswick, NJ, USA). The yield stress was analyzed based on the stress-strain behavior during stress sweep test at 0.1Hz. Two-yield stress values, such as 218Pa and 653Pa, were obtained from the cross-sectional points of the three linear segments from the stress-strain curve in logarithmic scale. Structural meaning of two-yield stress values was interpreted based on the changes of dynamic properties of surimi paste, such as G′ and G″, during stress sweep. The yield stress value from the first cross-sectional point might indicate the stress that changes from solid-like gel to liquid-like sol, and the yield stress from the second point was the change from liquid-like sol to shear thinning fluid. Practical Application: Yield stress of the surimi paste is significantly important in designing the equipment for surimi seafood manufacturing. Particularly, in the molding operation of kamaboko and crabstick processing, the yield stress and shear thinning behavior of paste play major roles in designing the shape of extrusion die located between the pumping unit and heating unit. Appropriate design of extrusion head or molding die would be necessary to produce various shapes of commercial surimi seafood. In addition, the structural meaning of two-yield stress values will give an insight into developing the final product formula, if the yield stress values are obtained at various ingredient levels, such as moisture and/or starch content.

AB - Mechanical responses to the applied stress on Alaska pollock surimi paste were analyzed with respect to the strain, storage modulus (G′), and loss modulus (G″). The mechanical properties of the paste with 83% moisture were measured using a dynamic rheometer (Bohlin CS-50, West Brunswick, NJ, USA). The yield stress was analyzed based on the stress-strain behavior during stress sweep test at 0.1Hz. Two-yield stress values, such as 218Pa and 653Pa, were obtained from the cross-sectional points of the three linear segments from the stress-strain curve in logarithmic scale. Structural meaning of two-yield stress values was interpreted based on the changes of dynamic properties of surimi paste, such as G′ and G″, during stress sweep. The yield stress value from the first cross-sectional point might indicate the stress that changes from solid-like gel to liquid-like sol, and the yield stress from the second point was the change from liquid-like sol to shear thinning fluid. Practical Application: Yield stress of the surimi paste is significantly important in designing the equipment for surimi seafood manufacturing. Particularly, in the molding operation of kamaboko and crabstick processing, the yield stress and shear thinning behavior of paste play major roles in designing the shape of extrusion die located between the pumping unit and heating unit. Appropriate design of extrusion head or molding die would be necessary to produce various shapes of commercial surimi seafood. In addition, the structural meaning of two-yield stress values will give an insight into developing the final product formula, if the yield stress values are obtained at various ingredient levels, such as moisture and/or starch content.

KW - Alaska pollock

KW - Rheology

KW - Small strain

KW - Surimi paste

KW - Yield stress

UR - http://www.scopus.com/inward/record.url?scp=83055176754&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=83055176754&partnerID=8YFLogxK

U2 - 10.1111/j.1745-4603.2011.00303.x

DO - 10.1111/j.1745-4603.2011.00303.x

M3 - Article

AN - SCOPUS:83055176754

VL - 42

SP - 430

EP - 434

JO - Journal of Texture Studies

JF - Journal of Texture Studies

SN - 0022-4901

IS - 6

ER -