Shock Loading on the Liquid Nitrogen Pressure Vessel

2004 ◽  
Author(s):  
Toshiaki Watanabe ◽  
Toru Hamada ◽  
Shigeru Itoh
Author(s):  
K. Ohno ◽  
S. Nagaya ◽  
T. Suga ◽  
N. Futaki ◽  
T. Saitoh

Author(s):  
Toshiaki Watanabe ◽  
Hironori Maehara ◽  
Asuka Oda ◽  
Shigeru Itoh

In the food industry, it is hoping high value-aided product and the increase in efficiency of food processing. On the other hand, we get an experimental result that the load of the shock wave improves an extraction of food, and soften food. But, the safe and high efficiency pressure vessel for the processing is necessary to apply these technologies to the food processing field actually. Therefore, we are planning the development of the pressure vessel for food processing. The fundamental data of the shock loading to food are necessary in order to make suitable vessel. As for these data, it is variety the specifications required by the kind of food and effect to expect. We report the result that shock wave loading was done to various food.


2006 ◽  
Vol 2006.7 (0) ◽  
pp. 15-16
Author(s):  
Toshiaki WATANABE ◽  
Hironori MAEHARA ◽  
Shigeru ITOH

1990 ◽  
Vol 119 (2-3) ◽  
pp. 281-286 ◽  
Author(s):  
R. Stegmeyer ◽  
A. Sauter ◽  
A. Höfler ◽  
J. Sievers ◽  
H. Kordisch

1968 ◽  
Vol 90 (1) ◽  
pp. 22-26 ◽  
Author(s):  
H. C. Hewitt ◽  
J. D. Parker

Experimental data on bubble growth in superheated liquid nitrogen, bubble collapse in subcooled liquid nitrogen, and bubble growth with decreasing liquid nitrogen pressure are compared to the theoretical solutions obtained for noncryogens. Vapor bubbles in liquid nitrogen were found to behave quite similarly to vapor bubbles in noncryogens. This paper provides experimental data in two areas where additional theoretical work is needed: Bubble collapse in subcooled liquid, and bubble growth with decreasing pressure.


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