The Numerical Analysis and Experiment of Shock Processing for Bouef


  • Y Yamashita
  • A Oda
  • T Hujii
  • H Maehara
  • M Moatamedi
  • S Itoh



When the shock wave processing is applied to food, it is understood to obtain the change in various physical properties. For instance, when hard beef is processed by the underwater shock wave, the tenderization of meat can be expected. In the future, it is a goal that the shock wave processor is spread in general as a home electrical appliance. In the design for the suitable pressure vessels for food processing, the phenomenon in pressure vessel are very complex in multi-physics manners. Therefore, in numerical calculation, a lot of parameter for the numerical analysis is need for pressure vessel material and various foods.

In this study, we chose a beef as a sample of the food processing.

First, we obtained an unknown parameter of the beef by measuring the front and the shock wave speed of the sample. Then, we will show some numerical results for shock loading of beef by using LS-DYNA3D. The experiments were carried out using the high-speed image converter camera, high-speed video camera and the explosive experimental facilities.


A. Oda, T. Watanabe, and S. Itoh, Basic study on pressure vessel for food processing by shock loading, Proc. of 2006 ASME Pressure Vessels and Piping Conference, ISBN 0-7918-3782-3, I749CD(2006).

OZAKI Norimasa, TANAKA Kazuo, "Laser-Driven Equation-of-State Measurements" The Japan Society of Plasma Science and Nuclear Fusion Research, Vol. 80, p. 432 (2004).

Itoh, S., Liu, Z., and Nadamitsu, Y., "An Investigation on the Properties of Underwater Shock Wave Generated in Underwater Explosive of High Explosive," ASME J. Pressure Vessel Technol., 119, 1997, pp. 498-502.

MURATA Kenji, "Measurement of the underwater shock wave generated by underwater explosion of a detonating fuse (2)", Japan explosive society, 2001.



How to Cite

Yamashita, Y., Oda, A., Hujii, T., Maehara, H., Moatamedi, M. and Itoh, S. (2010) “The Numerical Analysis and Experiment of Shock Processing for Bouef”, The International Journal of Multiphysics, 4(4), pp. 329-340. doi: 10.1260/1750-9548.4.4.329.