Modern eating habits depend in large part on the development of food processing technology. Thermal treatments are often performed in the conventional food processing, but it can cause discoloration and loss of nutrients of the food by thermal processing or treatment. On the other hand, food processing using an underwater shock wave has little influence of heat and its processing time is very short, preventing the loss of nutrients. In this research optical observation experiment and the numerical simulation were performed, in order to understand and control the behavior of the underwater shock wave in the development of the processing container using an underwater shock wave for the factory and home. In this experiment a rectangular container was used to observe the behavior of the underwater shock wave. In the experiment, the shock wave was generated by using explosive on the shock wave generation side. The shock wave, which passed through the phosphor bronze and propagated from the aluminum sidewall, was observed on the processing container side. Numerical simulation of an analogous experimental model was investigated, where LS-DYNA software was used for the numerical simulation. The comparative study of the experiment and the numerical simulation was investigated. The behavior of a precursor shock wave from the device wall was able to be clarified. This result is used for development of the device in numerical simulation.
- Pressure Vessels and Piping Division
Numerical Simulation and Experiment for Underwater Shock Wave in Newly Designed Pressure Vessel for Food Processing
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Shibuta, M, Hamashima, H, & Itoh, S. "Numerical Simulation and Experiment for Underwater Shock Wave in Newly Designed Pressure Vessel for Food Processing." Proceedings of the ASME 2010 Pressure Vessels and Piping Division/K-PVP Conference. ASME 2010 Pressure Vessels and Piping Conference: Volume 5. Bellevue, Washington, USA. July 18–22, 2010. pp. 483-489. ASME. https://doi.org/10.1115/PVP2010-25559
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