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Study on development of vessel for shock pressure treatment for food

type de publication      article dans une revue internationale avec comité de lecture
date de publication 2007
auteur(s) Otsuka Masahiko; Maehra H.; Souli Mhamed; Itoh S.
journal (abréviation) International Journal of Multiphysics (International Journal of Multiphysics)
volume (numéro) 1 (1)
pages 69 – 84
résumé In recent years, the food processing using high-energy pressure pulse is gaining attention due to no heat evolution in the process. In this study a vessel was designed for the shock pressure treatment of food. An underwater shock wave generated by the detonating fuse was applied as the source of high-energy pressure pulse. The underwater shock wave was investigated by optical observation and pressure measurement experiments. The results are then compared with the computer simulation using LS-DYNA code. The agreement between the experimental results and the numerical analysis is found to be good. The food processing of apple was performed using the designed vessel. The hardness of the apple has decreased showing the effectiveness of the newly designed vessel.
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