Effects of lubrication and sample dimensions on compression property of fish-meat gels

Effects of lubrication and sample dimension on compression property of fish-meat gel were investigated using the modified Mooney-Rivlin equation. Cylindrical fish-meat gels were cut into 26 mm in diameter and 10, 20 and 30 mm in heights, respectively. Lubrication of samples led to the lower stress-strain curve. Stress at fracture was dependent on sample dimension in non-lubricated test. In lubricated compression, the dependant was reduced and the agreement of stress-strain data for all samples was observed at the low strain region. The similar results were observed in comparing compression properties of non-lubricated and lubricated fish-meat gels according to the modified Mooney-Rivlin equation. In order to reduce friction problems in compression test of fish-meat gels, the experiment setting can be suggested as follows: for the samples with small dimensions, the surface of gel sample has to be lubricated, or gel samples have to be made with large dimensions.