Abstract
The food processing technology using a shock wave can prevent deterioration of the food by heat because it can process food in a short time. However, in order to process safely, it is important to clarify the behavior of the shock wave because the action to the food by a shock wave is complicated. In this research, in order to investigate the behavior of the shock wave in the container used for food processing, the optical observation experiment and the numerical simulation were performed. In the experiment, the bubble pulse generated by explosion was observed with the high-speed video camera. The numerical simulation about the behavior of bubble pulse was performed using analysis software LS-DYNA. Comparing and examining were performed about the experimental result and the numerical simulation result. The shock wave generated by explosion, the shock wave generated by the bubble pulse of the explosion gas, and the behavior of the bubble pulse was confirmed.
Highlights
The conventional technique using an explosive or a shock wave is called explosive processing
Fundamental investigation was conducted about the behavior of the shock wave generated by expansion contraction of the detonation product gas which occurred by the explosive as part of development of food processing device which used the shock wave
In order to investigate the behavior of a bubble pulse, the optical observation using a high-speed video camera and a numerical simulation were performed
Summary
The conventional technique using an explosive or a shock wave is called explosive processing. These techniques are not used as destruction. As the new explosive processing method is attracting attention. The food processing technique using the shock wave generated by an explosive etc. If this technique is used, softening processing of an apple, a pineapple, etc. Can be performed using a shock wave. The excellent features in food processing using a shock wave are that processing time is dramatically short, that there is little influence of heat on food, that the deterioration of the food by processing is small, that there is a bactericidal effect, etc
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