Abstract
Okinawa National College of Technology has developed a food processing machine using underwater shock waves. Several prototype machines were developed, and experimental results (sterilization, improvement of juice extraction, milling flour, emulsification etc.) were obtained. After deciding food materials to be processed and the desired processing results, we designed and manufactured a pressure vessel for experiments. In this report, the process flow for designing and manufacturing a pressure vessel for softening meat using underwater shock and its concept design are described. The relationships among the number of shock waves, the distance between the shock wave generation point and the meat, the backing material, and the amount of softening ware experimentally compared. We measured the velocity of the shock wave penetrating to the inside of the meat, from which we estimated the particle velocity. We developed computer simulation model using the estimated particle velocity in the meat. Using the results of the analysis obtained from the computer simulation model, we designed and fabricated the pressure vessel.
Highlights
In advanced nation, the consumptions of the edible meat increase [1,2,3]
The softening experiment carried out in accordance with the research method, the measurement of the particle velocity in meat, the creation of a numerical analysis model, and the prototype pressure vessel based on the results are reported
To determine the dimensions of the pressure vessel, which greatly affect the processing effect of the shock waves, we varied the number of shock waves, the distance from the point of shock wave generation to the meat, and the backing material to experimentally clarify their relationships with the softening of meat
Summary
The consumptions of the edible meat increase [1,2,3]. There have been many studies on the tenderness of food [4,5]. It is shown that the softening of the meat using hydrodynamic shock wave. National Institute of Technology, Okinawa College has developed a food processing machine using underwater shock waves [13,14,15,16,17,18]. After being requested by a meat processing company to develop a pressure vessel for softening ham, we designed and manufactured a pressure vessel the basis of the results of fundamental experiments, the estimation of particle velocity, and a computer simulation model. The softening experiment carried out in accordance with the research method, the measurement of the particle velocity in meat, the creation of a numerical analysis model, and the prototype pressure vessel based on the results are reported
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