Experimental Study of Underwater Shock Wave and Cavitation Generated by Underwater Electric Discharge in a Narrow Container

2015 ◽  
pp. 1505-1510 ◽  
Author(s):  
T. Koita ◽  
K. Hayashi ◽  
Mingyu Sun
Keyword(s):  
Shock Wave ◽  
Experimental Study ◽  
Electric Discharge ◽  
Underwater Shock Wave ◽  
Underwater Shock

Experimental Study of the Underwater Shock Wave on the High-Voltage Electric Discharge by Carbon Fiber

2013 ◽  
Vol 767 ◽  
pp. 261-264
Author(s):  
Hironori Maehara ◽  
Shigeru Tanaka ◽  
Kazuyuki Hokamoto ◽  
Shigeru Itoh
Keyword(s):  
Shock Wave ◽  
Experimental Study ◽  
Carbon Fiber ◽  
Thin Plate ◽  
Electric Discharge ◽  
High Voltage ◽  
High Capacity ◽  
Underwater Shock Wave ◽  
Underwater Shock

Carbon fiber is employed to induce underwater shock wave by the high-voltage electric discharge. By the release of an energy 10 kJ stored in a high-capacity condenser bank, carbon fiber was exploded showing the evidence inducing underwater shock wave effectively to a thin plate to be formed.

scholarly journals The Basic Research for Pulverization of Rice Using Underwater Shock Wave by Electric Discharge

2011 ◽  
Vol 5 (2) ◽  
pp. 115-130 ◽  
Author(s):  
Makoto Ide ◽  
Manabu Shibuta ◽  
Naoyuki Wada ◽  
Shigeru Tanaka ◽  
Hideki Hamashima ◽  
...  
Keyword(s):  
Shock Wave ◽  
Electric Discharge ◽  
Basic Research ◽  
Underwater Shock Wave ◽  
Underwater Shock

Research About Pulverization of Rice Using Underwater Shock Wave by Electric Discharge

2010 ◽  
Author(s):  
Makoto Ide ◽  
Seiichi Irie ◽  
Nobuyuki Matsuo ◽  
Asuka Oda ◽  
Shigeru Tanaka ◽  
...  
Keyword(s):  
Shock Wave ◽  
Electric Discharge ◽  
Food Samples ◽  
Frictional Heat ◽  
Underwater Shock Wave ◽  
Manufacturing Method ◽  
Application Techniques ◽  
Rate Improvement ◽  
Underwater Shock ◽  
Rice Powder

In recent years, it is expected that the consumption of rice powder in Japan increases for food self-support rate improvement. The consumption of enormous energy during making rice powder and loss of starch in rice by frictional heat is occurred by using the existing manufacturing method. Application techniques using underwater shock wave which is generated by high voltage electric discharge are studied in our laboratory. When some food samples are treated by underwater shock wave, following advantages are obtained, a little heat treatment, decreasing consumption of the energy, and shortening of processing time. In food processing using underwater shock wave, the spalling destruction due to propagation characteristics of shock wave and mediums, which have difference density, is used. In this study, the pressure vessel for pulverization of rice was developed, and then, intensity of pressure in vessel is measured by way of experiment, and simulated numerical analysis.

scholarly journals P39 Experimental study on Smashing Technique of Glass Container by Underwater Shock Wave

2005 ◽  
Vol 2005 (0) ◽  
pp. 501-502
Author(s):  
Hidetoshi SAKAMOTO ◽  
Shinjirou KAWABE ◽  
Masahiro HIMENO ◽  
Kazuyuki SATOH ◽  
Shigeru ITOH
Keyword(s):  
Shock Wave ◽  
Experimental Study ◽  
Glass Container ◽  
Underwater Shock Wave ◽  
Underwater Shock

Experimental Study on Food Seasoning Treatment by High Voltage Electrical Discharge with Shock Wave Food Processor

2013 ◽  
Vol 767 ◽  
pp. 265-268
Author(s):  
Hironori Maehara ◽  
Seisaku Iwasa ◽  
Toshiaki Watanabe ◽  
Kazuyuki Hokamoto ◽  
Shigeru Itoh
Keyword(s):  
Shock Wave ◽  
Experimental Study ◽  
High Voltage ◽  
Food Processing ◽  
Electrical Discharge ◽  
Processed Foods ◽  
Underwater Shock Wave ◽  
Large Current ◽  
Japanese Radish ◽  
Underwater Shock

In recent years, a method of food processing using underwater shock wave has been investigated. The underwater shock wave is generated by high voltage and large current gap discharge in water, and it is used for food processing in the present investigation. When the underwater shock wave is loaded on the food, the food cells are momentarily broken. Therefore, the food becomes soft, and possible to squeeze water easily. Also, seasonings can be penetrated inside of the food. The improvement of absorbing seasonings for the shock processed foods mainly on Japanese radish is reported in this paper.

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