MNS-01 Reduction of adhesion between steel and grilled fish protein with ultra-hydrophobic DLC(Micro/Nanosystem Science and Technology I,Technical Program of Oral Presentations)

抄録

There is a problem of the fish adhering to the metal grids of grill strongly during grilling the fish. We suggested the evaluation method for the measuring of adhesion force between grilled fish protein and metal before. In order to avoid adhering grilled fish to metal grids, we suggested two kinds of metal grids of grill which were micro-patterned not to adhere the fish. We considered that these micro-patterned metal grids of grills and fish soup decreased adhesion area. And these patterns were radial and circular for each rod axial. Furthermore in order to avoid the invasion of the fish soup, we introduced an ultra-hydrophobic DLC (UH-DLC) coating on both radial and circular for each rod micro-patterned metal grids of grills because the fish soup are included about 90% water. By using the micro-patterned metal grids coated with the UH-DLC, the fish soup did not enter to the grooves. Also we decreased the adhesion force between the micro-patterned metal rod (length of 30 mm) with the UH-DLC and heated fish soup drastically. Furthermore we made micro-patterned grids of grill (length of 188 mm) with the UH-DLC, and actually grilled a fish with it and measured its adhesion force with a push-pull gage. The adhesion force of radial-patterned grids of grill with SH-DLC coating was 40% lower than that of no-patterned grids of grill.