5. Fracture Stress of Frozen Soy Protein Gel(Papers presented at the 38th Annual Meeting)

Abstract

Fracture stress of soy-protein gel (tofu) was measured at temperatures between -20 and -196℃ by compression tests. Fracture stress increased as the temperature decreased until it reached a characteristic temperature; below this temperature the fracture stress remained constant. Fracture stress varied with the moisture content of the sample measured before freezing; the lower the moisture, the larger the fracture stress. When the frozen soy-protein gel was regarded as a two component system consisting of pure ice (dispersed) and concentrated amorphous solution, CAS (matrix), a calculation using a parallel model gave a reasonable value for the fracture stress of CAS.