Reduction of Adhesion between Steel and Grilled Fish Protein with Ultra-Hydrophobic DLC-Reference-Cited by-同舟云学术

Reduction of Adhesion between Steel and Grilled Fish Protein with Ultra-Hydrophobic DLC

Published:2010 Issue:1 Volume:4 Page:356-364
ISSN:1881-3054
Container-title:Journal of Advanced Mechanical Design, Systems, and Manufacturing
language:en
Short-container-title:JAMDSM

Author:

HONDA Naoko¹,KAJIYA Makoto²,JANG Young-Jun²,KOUSAKA Hiroyuki²,UMEHARA Noritsugu²,TOKOROYAMA Takayuki²

Affiliation:

1. Nagoya Municipal Industrial Research Institute

2. Department of Mechanical Science and 6ngineering, Nagoya University

Publisher

Japan Society of Mechanical Engineers

Subject

Industrial and Manufacturing Engineering,Mechanical Engineering

Link

http://www.jstage.jst.go.jp/article/jamdsm/4/1/4_1_356/_pdf

Reference5 articles.

1. Wetting and Adhesion Behaviors of a-C:H Film Deposited on Nano-Scale Copper Doted Surfaces

2. (2) Pierre, G.D., Francoise, B.W., and David, Q., Physics of surface tension, Yosioka syoten, (2003), pp.214-225.

3. (3) Otake, N., Application and Technology of DLC Films, CMC Press (2008), pp.110-111.

4. (4) Owens, D. K. and Wendt, R. C., Estimation of the surface free energy of polymers, Journal of Applied Polymer Science,Vol.13, Issue.8, pp. 1741-1747.

5. (5) Kamiya, T. Umehara, N. and Nakamura, K., Clarification of Governing Factors on the Adhesion Property Between Rubber and Technical Suggestion to Reduce the Adherence, Transactions of the Japan Society of Mechanical Engineers(C), Vol.74, No.737(2008), pp. 192-197.

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