1999 年 65 巻 5 号 p. 759-764
The rheological properties of fish-meat gels were characterized by applying the following three cases of large deformation theory: the original Mooney-Rivlin equation (Eq. 1), f=2(C1+C2/λ) (λ-1/λ2), Eq. 2 which considers the volume change, _??_, in Eq. 1 at each compression step, f=2(C1+C2 _??_/λ)(λ-_??_/λ2), and Eq. 3 which considers the volume change as a function of β and μ, directly in Eq. 1, f=C1(2λ-4βμ)+C2(4β2λ-4βλ2μ-4β3μ), where f is the stress, λ is the draw ratio, and C1, and C2 are the constants. We conducted a compression test with up to 70% strain and a compressionrecovering test with up to 20, 30, 40, 50, 60 and 70% strain. The theoretical values considering the volume change of the gel with strain agreed more exactly with the experimental values than those obtained by the original Mooney-Rivlin equation. It was more useful to use Eq. 3 than Eqs. 1 and 2 for calculating the values of the constants C1 and C2. The usefulness of the relationship between the linearity of stress with strain and C2/C1 values was confirmed under both constant stress and constant strain conditions.
