An Efficient Non-Thermal Food Processing System by Underwater Shockwaves Using Two Pairs of Restoration Electrodes

Abstract

Non-thermal food processing systems using underwater shockwaves can process only a part of the food at once. In order to process several parts of the food at once, we propose an efficient non-thermal food processing system using two pairs of restoration electrodes. The difference between the proposed and conventional systems is the number of electrode pairs, the shape of electrodes, and the use of thin wires. By placing two pairs of electrodes across a target food, underwater shockwaves destroy the target food from both sides. Therefore, both sides of the target food are processed at once. Also, a hole is formed in one electrode and a square-shaped thin wire penetrates through the hole. Further, an insulator is attached to the electrode with the hole. By using the thin wire, the energy for generating the underwater shockwaves can be reduced. Also, the thin wire returns to the original position after discharging process, which makes it possible discharge continuously. In experiments, we processed an apple as the target food by using the proposed and conventional systems, and compared the results by measuring the flesh firmness of the apple. By using the proposed method, the processing range of apples can be expanded, and the softness equivalent to the conventional method can be realized.