Computational Simulation for the Evaluation of a Food Softening Process Using Underwater Shockwaves

Abstract

The purpose of this research is to optimize food processing using simulation results based on computational mechanics of food processing technology with high pressure induced by underwater shock waves. In order to establish the characteristics of shock wave propagation in the food and in the food processing vessel, finite element models of the food, the surrounding water, the high pressure source, and the vessel were developed using commercial finite element software. Conducting a series of computational simulations, we found that the pressure distribution is dependent on the food’s unique characteristics, associated with the acoustic impedance. The different interfaces were obtained and observed. The computational results revealed that for certain food, both the transmitted and the reflected waves can be used during the food processing stages.