抄録
Improvement of sample set up which influences over fracture stress of frozen specimen was examined at temperatures betwen-20°C and -196°C. Filling cold water into the void between a bearing block and the end of specimen, when it was frozen, improved the close contact between them, and resulted in increased fracture stress of the frozen specimen. Fracture stress of pure water ice was constant over the whole range between -20°C and -196°C. On the other hand, the fracture stress of surimi and soybean curd increased as the temperature decreased until it reached a characteristic temperature; below temperature the fracture stress of surimi and soybean curd remained constant.
