Abstract
The National Institute of Technology, Okinawa College (OkNCT) has developed a food processing machine that generates underwater shock waves through wire electrical discharge. The machine can used for sterilization, milling flour, softening, and extraction among others. In this study, we experimentally examined the conditions for food softening using pork as the food material in experiments. Softness was revealed to be related to the distance of shock wave generation point from meat and the number of shockwave processing.
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