scholarly journals Study on the Enthalpy Relaxation of Katsuobushi (Dried Glassy Fish Meat) by Differential Scanning Calorimetry and Effect of Physical Aging upon Its Water Sorption Ability

2004 ◽  
Vol 5 (1) ◽  
pp. 11-21 ◽  
Author(s):  
Tomoko HASHIMOTO ◽  
Tomoaki HAGIWARA ◽  
Toru SUZUKI ◽  
Rikuo TAKAI
Keyword(s):  
Differential Scanning Calorimetry ◽  
Water Sorption ◽  
Physical Aging ◽  
Enthalpy Relaxation ◽  
Scanning Calorimetry ◽  
Fish Meat ◽  
Sorption Ability

scholarly journals Differential Scanning Calorimetry of Pressurized Fish Meat

1994 ◽  
Vol 60 (1) ◽  
pp. 127-128 ◽  
Author(s):  
Shin-ichi Iso ◽  
Haruo Mizuno ◽  
Hiroo Ogawa ◽  
Yoshinori Mochizuki ◽  
Naomichi Iso
Keyword(s):  
Differential Scanning Calorimetry ◽  
Scanning Calorimetry ◽  
Fish Meat

scholarly journals Differential scanning calorimetry on fish meat paste.

1991 ◽  
Vol 57 (2) ◽  
pp. 337-340 ◽  
Author(s):  
Naomichi Iso ◽  
Haruo Mizuno ◽  
Hiroo Ogawa ◽  
Yoshinori Mochizuki ◽  
Norio Masuda
Keyword(s):  
Differential Scanning Calorimetry ◽  
Scanning Calorimetry ◽  
Fish Meat

Studies on a Miscible Polyimide Blend

1997 ◽  
Vol 9 (3) ◽  
pp. 263-279 ◽  
Author(s):  
J A Campbell ◽  
A A Goodwin ◽  
F W Mercer ◽  
V Reddy
Keyword(s):  
Thermal Stability ◽  
Differential Scanning Calorimetry ◽  
Thermogravimetric Analysis ◽  
Physical Aging ◽  
Adhesive Bond ◽  
Mechanical Analysis ◽  
Scanning Calorimetry ◽  
Adhesive Properties ◽  
Dynamic Mechanical ◽  
Thermal Stability Of

Blends of polyimides XU-218 and PEI were investigated using differential scanning calorimetry, dynamic mechanical analysis, thermogravimetric analysis and adhesive bond testing. The thermal stability of the blends increased as the proportion of PEI increased while the α-relaxation of the blends occurred at a slower rate and was broader and more cooperative in some blends, compared with the pure polymers. Physical aging of the pure polymers and blends in the glass state revealed changes in relaxation rate and lost enthalpy that were also consistent with blends not behaving as simple mixtures. The dynamic mechanical and physical aging behaviour was attributed to an increase in density on blending which decreased the unoccupied volume and increased the constraints on molecular mobility, as well as to the presence of concentration fluctuations. The adhesive properties of the blends were also investigated and bond strength was found to vary with blend composition and test temperature.

Sign in / Sign up

Export Citation Format

Share Document