Numerical Analysis of the Behavior of Shock Wave in Spheroid Vessel


  • Y Nishimura
  • N Kawaji
  • S Itoh



Food processing utilizing underwater shock wave softens the food by breaking cells, and prevents loss of nutrients since there is little influence of heat. Moreover, it is also possible to extract a nutrient easily and reduce processing time. A device to generate a high intensity shock wave is required in order to process various kinds of food. The purposes of this research are to investigate the best condition to generate high intensity shock waves and to understand the behavior of converged shock wave. The capacitor electric discharge circuit was used as an underwater shock wave generating device. The waveform of discharge voltage and current were measured in order to search for the best condition of underwater discharge. It was confirmed that the larger charge voltage of capacitors become, the larger optimum electrodes interval become. Propagation and convergence of underwater shock wave was observed by numerical analysis.


Masanori Akasaki (2005), "Basic high voltage engineering", Japan, (pp. 66-67)

Yusuke Sasaki (2009), "Research on the optical observation and pressure measurement of underwater shock wave by electric discharge", Undergraduate, Kumamoto university

Yuya Hayashida (2005), "Generation of shock wave by underwater spark discharge", Undergraduate, Kumamoto university

Hidenori Akiyama (2003), "High voltage pulse power engineering", Japan, (pp. 94)



How to Cite

Nishimura, Y., Kawaji, N. and Itoh, S. (2010) “Numerical Analysis of the Behavior of Shock Wave in Spheroid Vessel”, The International Journal of Multiphysics, 4(4), pp. 317-328. doi: 10.1260/1750-9548.4.4.317.




Most read articles by the same author(s)

1 2 3 > >>