Abstract
Technical knowledge on freeze-grinding of food was reviewed. Fracture mode (Ductile fracture and brittle fracture), temperature dependence of the fracture mode, determining procedure of brittle temperature using Charpy impact testing machine were introduced. Advantages of freeze-grinding of food and applications of freeze-ground food were explained. In freeze-grinding, the food tissue can be separated, when the phenomenon of preferential grinding is utilized. In this review, tissue separation of whole fish which combined freeze-grinding and screening was explained in detail. In addition, fracture-temperature-map was made from the absorbed energy curve of each tissue of the fish, and the method for deciding the optimum freeze-grinding temperature was introduced.
