Behavior of Bubble Pulse in Food Processing Using Underwater Shock Wave

Authors

  • H Hamashima
  • M Shibuta
  • Y Nishimura
  • S Itoh

DOI:

https://doi.org/10.1260/1750-9548.4.2.113

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.

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Published

2010-06-30

How to Cite

Hamashima, H., Shibuta, M., Nishimura, Y. and Itoh, S. (2010) “Behavior of Bubble Pulse in Food Processing Using Underwater Shock Wave”, The International Journal of Multiphysics, 4(2), pp. 113-124. doi: 10.1260/1750-9548.4.2.113.

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