Design and production of pressure vessel for food processing machine using underwater shock using measurement of particle velocity and results of numerical analysis

K Shimojima, Y Higa, O Higa, A Takemoto, H Iyama, T Watanabe, H Kawai, K Hokamoto, S Itoh

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.


Full Text:

PDF

References


Kevin Uhrmacher / NPR,National Agricultural Statistics Service,2016

GLOBAL POULTRY TRENDS 2014: Poultry Meat Uptake in Europe Sure to Slow,15 October 2014

S.Stoll-Kleemanna,T.O'Riordanb,The Sustainability Challenges of Our Meat and Dairy Diets,vo.57,Num.3,EnvironmEnt,2015

Hiroshi Sekiguchi, Yukio Machida and Sadao Omata , Evaluation of the Hardness of Foods measured by The New Tactile Sensor for Detecting Hardness, Jpn Pediatr Soc., Vol.34,No.4,1,99-109,(1996)

Takashi OKAZAKI,Kanichi SUZUKI,Shizuhiko MAESHIGE and Kiyoshi KUBOTA, Simulation of Potato Tenderness during Non-isothermal and Isothermal Processes, Nippon Shokuhin Kogyo Gakkaishi Vol.39, No.4, 295~301 (1992) Crossref

M B Solomon, J B Long and J S Eastridge,The hydrodyne: a new process to improve beef tenderness,Vol.75 No.6,Journal of Animal Science,p.1534-1537

Crossref

Tomas Bolumar, Mathias Enneking, Stefan Toepfl,Volker Heinz,New developments in shockwave technology intended for meat tenderization: Opportunities and challenges,Meat Science 95 (2013) 931–93 Crossref

Donald de Fremery,Morris F. Pool, Biochemistry of Chicken Muscle as Related to Rigor Mortis and Tenderization,Journal of Food Science,Volume 25, Issue 1,January 1960,Pages 73–87 Crossref

I.H. Hwanga, C.E. Devineb, D.L. Hopkinsc, The biochemical and physical effects of electrical stimulation on beef and sheep meat tenderness, Volume 65, Issue 2, October 2003, Pages 677–691 Crossref

Huff Lonergan E1, Zhang W, Lonergan SM., Biochemistry of postmortem muscle - lessons on mechanisms of meat tenderization,Meat Science,Volume86, Number 1,2010, pages 184-95 Crossref

Koohmaraie M.Biochemical factors regulating the toughening and tenderization processes of meat, Meat Science,Volume 43, Supplement 1, 1996, Pages 193-201 Crossref

Huff Lonergan E1, Zhang W, Lonergan SM.,Biochemistry of postmortem muscle - lessons on mechanisms of meat tenderization,Meat Science,Volume 86, Issue 1, September 2010, Pages 184–195 Crossref

S. Itoh, K. Hokamoto, Explosion, Shock Wave and Hypervelocity Phenomena in Materials II, Materials Science Forum (Volume 566), November 2007,pp. 361-372 Crossref

Yoshikazu HIGA, Hirofumi IYAMA, Ken SHIMOJIMA, Atsushi YASUDA, Osamu HIGA, Ayumi TAKEMOTO and Shigeru ITOH, Computational Simulation for Evaluation of Food Tenderness Treatment Vessel using Underwater Shockwave, ASME 2016 Pressure Vessels & Piping Division Conference PVP2016 PVP2016-63530 Aug,2016 Crossref

K. Shimojima, Y. Miyafuji, K. Naha, O. Higa, R. Matsubara, K. Higa, Y. Higa, T. Matsui, A. Takemoto, S. Tanaka, H. Maehara, S. Itoh, Development of the rice-powder manufacturing system using underwater shock wave, Vol. 6,Num. 4,PP.355-364,2012 Crossref

Ken Shimojima,Yoshikazu Higa,Osamu Higa,Atsushi Yasuda,Ayumi Takemoto,Shigeru Itoh,Hirofumi Iyama,Toshiaki Watanabe,Development of Prototype Machine for Food Processing by Underwater Shock Wave, The 2nd International Conference on Engineering Science and Innovative(ESIT 2016), Phuket, Thailand, April 21 - 23 (2016),PaperID:No.12,PP.360-365 Crossref

Yoshikazu HIGA,Hirofumi IYAMA,Ken SHIMOJIMA,Atsushi YASUDA,Osamu HIGA, Ayumi TAKEMOTO,Shigeru ITOH,Computational Simulation of Shock Wave Propagation Characteristics in Foods,The 2nd International Conference on Engineering Science and Innovative(ESIT 2016), Phuket, Thailand, April 21 - 23 (2016),PaperID:No.13,PP.366-371 Crossref

Higa, K. Higa, H. Maehara, S. Tanaka, K. Shimojima, A. Takemoto, K. Hokamoto and S. Itoh; EFFECTS OF IMPROVING CURRENT CHARACTERISTICS OF SPARK DISCHARGE ON UNDERWATER SHOCK WAVES, The International Journal of Multiphysics, Vol. 8, No. 2, pp.245-252, 2014. Crossref

Ben-Dor, Gabi,shock Wave Reflection PhenomenaSpringer,Springer,Standard Test Method for Rubber Property—Durometer Hardness, Active Standard ASTM D2240-15

Ken SHIMOJIMA, Osamu HIGA, Yoshikazu HIGA, Ayumi TAKEMOTO, Hirofumi IYAMA, Atsushi YASUDA, Toshiaki WATANABE and Shigeru ITOH,Production of Rice Powder Milling Flour Device and Characterization by Numerical Simulation,ASME 2016 Pressure Vessels & Piping Division Conference PVP2016 PVP2016-63588 Aug.2016 Crossref

K. Shimojima, A. Takemoto, M. Vesenjak, Y. Higa, Z. Ren, S. Itoh,The effect of improving the oil extraction of Slovenia production seed by underwater shock wave,MULTIPHYSICS 2015,10-11 Dec 2015, London, United Kingdom,P.9




DOI: http://dx.doi.org/10.21152/1750-9548.13.3.283

Copyright (c) 2019 K Shimojima, Y Higa, O Higa, A Takemoto, H Iyama, T Watanabe, H Kawai, K Hokamoto, S Itoh

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.