Load Deformation of the Boiled Meat by the Discs

A mechanical separation of adductor muscle of scallops (pecten yessoensis) (part II)

Abstract

An investigation was made to learn load-deformation of the boiled meat of scallops for appropriate applying to the discs of the separator. Changes in load-deformation rate with different load factors from 0.15 to 0.35kg/cmcm² to the boiled adductor muscle were determined, and a loaddeformation curve was derived. The boiled meat applyed to the discs with different load-deformation rate from 30 to 60% was revolved at 2000r.p.m. for 5sec., and seceding rate from the discs was determined. The results obtained are summerized as follows:
(1) Deforming of the boiled meat was reversible at low load factor, while it was irreversible with increasing of load factor which caused cracks on the surface of the adductor muscle.
(2) An appropriate load to be given to the boiled meat was simulated to 0.25kg/cmcm² from load-deformation curve, and 45-50% of load-deformation rate.
(3) The load-deformation rate was lower in large size meat than small size when the same load level (0.25kg/cmcm2) was given to the boiled meat of different sizes.
(4) The boiled meat applied to the discs with 40-50% of the load-deformation rates did neither leave nor deform irreversibly after revolving them.