2003 Volume 69 Issue 6 Pages 1290-1297
The glass transition state of Katsuobushi (boiled and smoke-dried bonito) was studied by differential scanning calorimetry (DSC) and dynamic mechanical analysis (DMA). DSC and DMA data proved Katsuobushi as a glassy material. The glass transition temperature (Tg) measured by DSC was about 33°C in 14.8% moisture. In general, moisture content of Katsuobushi on the market is approximately 12-15% and the Tg value of Katsuobushi containing such moisture was approximately 10-30°C and this was within the room temperature range. Furthermore, the Tg of Katsuobushi showed strong dependence on moisture content, and the Tg value varied from 11 to 165°C with moisture levels from 18.04 to 0%.
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