Experimental Verification of the Softening of the Pork Using Underwater Shock Waves Generated by Wire Electrical Discharges

The National Institute of Technology, Okinawa College (OkNCT) has developed a food processing machine that generates underwater shock waves through wire electrical discharge. The machine can used for sterilization, milling flour, softening, and extraction among others. In this study, we experimental...

Full description

Saved in:
Bibliographic Details
Published inMaterials science forum Vol. 910; pp. 176 - 179
Main Authors Itoh, Shigeru, Takemoto, Ayumi, Yasuda, Atsushi, Tanaka, Shigeru, Watanabe, Toshiaki, Higa, Yoshikazu, Vesenjak, Matej, Fukami, Ran, Iyama, Hirofumi, Ren, Zoran, Higa, Osamu, Shimojima, Ken
Format Journal Article
LanguageEnglish
Published Pfaffikon Trans Tech Publications Ltd 01.01.2018
Subjects
Electric discharges
Electric wire
Food processing
Meat
Milling (machining)
Pork
Shock waves
Softening
Softness
Sterilization
Underwater
Wave generation
Wire
Wire Electrical Discharges
Underwater Shock Wave
Softening
Pork
Online AccessGet full text

Cover

More Information
Summary:The National Institute of Technology, Okinawa College (OkNCT) has developed a food processing machine that generates underwater shock waves through wire electrical discharge. The machine can used for sterilization, milling flour, softening, and extraction among others. In this study, we experimentally examined the conditions for food softening using pork as the food material in experiments. Softness was revealed to be related to the distance of shock wave generation point from meat and the number of shockwave processing.
Bibliography:Selected, peer reviewed papers from the Fifth International Symposium on Explosion, Shock Wave and High-Strain-Rate Phenomena (5th ESHP), September 25-28, 2016, Beijing, China
ISSN:0255-5476
1662-9752
1662-9752
DOI:10.4028/www.scientific.net/MSF.910.176