FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (1): 15-18.doi: 10.7506/spkx1002-6630-200901002

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Effect of Ultrahigh Pressure on Mechanical Properties of Natural Hog Casing

HUANG Zi-cheng,CHEN Cong-gui,LI Ke-xin,MA Li-liang,CUI Min   

  1. School of Biology and Food Engineering, Hefei University of Technology, Hefei 230009, Chian
  • Received:2007-11-15 Online:2009-01-01 Published:2010-12-29
  • Contact: CHEN Cong-gui E-mail:ccg1629@163.com

Abstract:

Request for the mechanical properties of natural casing in various cases is different. Some of mechanical properties of natural casings could be changed with the application of ultrahigh pressure in casing process. In this study, the shearing strength and tensile strength of natural hog casing under 100 to 600 MPa, at 20 to 45 ℃ and 5 to 30 min pressure-holding time were investigated by using single factor test method. The results showed that the shearing strength and tensile strength of pressurized casing are markedly enhanced under 300 to 600 MPa at 20℃ (p < 0.05). However, both of the strengths are decreased obviously under 300 MPa at 45℃ (p < 0.05). The effect of pressure on them is barely marked during 5 to 30 min under 300 MPa, and 20℃ (p>0.05). In conlusion, the decrease of both of the strengths in pressurized casing is beneficial to improve the texture properties of casings and the increase of tensile strength is also advantageous to enhance the possibility of applying casing to tissue engineering.

Key words: natural casing, ultrahigh pressure, shearing strength, tensile strength

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