ISSN:
1662-9752
Source:
Scientific.Net: Materials Science & Technology / Trans Tech Publications Archiv 1984-2008
Topics:
Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics
Notes:
When an explosive in water is exploded, shock wave from the explosive propagates inwater as underwater shock wave. Using a detonating fuse as an energetic source, an obliqueunderwater shock wave with high pressure is obtainable and possible to be utilized for variousapplications. It is expected that the use of water can inhibit the heating effect on the shockprocessed sample. In the present research, the authors are intended to use underwater shock wavefor the food processing. After loading underwater shock wave against some foods, it is expected toshow some advantageous effects for the food processing, such as, softening, improved permeability,and grinding foods. However, such advantageous effects are changed depending upon the conditionof the received food. In this research, the foods containing high amount of water were treated by theunderwater shock wave. Japanese radish and apple were used as food samples. The change in theirhardness, permeability and so on were measured. These results were compared with the controlsample in which the underwater shock wave was not applied
Type of Medium:
Electronic Resource
URL:
http://www.tib-hannover.de/fulltexts/2011/0528/02/18/transtech_doi~10.4028%252Fwww.scientific.net%252FMSF.566.197.pdf
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