Basic Study on Pressure Vessel for Food Processing by Shock Loading

Underwater shockwave is easily generated by means of explosion of explosive and by means of high voltage electric discharges in water. It has characteristics of high pressure, very short duration of action, and permeation [1]. Therefore, underwater shockwave can destroy only materials inside without destroying their outside. We tried using application of underwater shockwave to some foods as food processing device. At this experiment, foods were applied underwater shockwave by using detonating fuse and electric detonator in water tank. Foods sample was apples, Japanese radishes, and burdocks. In the result, foods were made soft. From result of apples, we easily got juice by squeezing by woman’s power without grating up apples. And there was difference of content of polyphenols in juice between application underwater shockwave to apples and non-application. Extraction of Japanese radish was improved. From these experimental results, we suggest necessity spec of shockwave processing vessel for food processing.

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Development of a Power Supply for the Food Processing Device, Using High Pressure due to Evaporation of Aluminum Wire by Discharging High Current

Materials Science Forum ◽

10.4028/www.scientific.net/msf.767.244 ◽

2013 ◽

Vol 767 ◽

pp. 244-249 ◽

Cited By ~ 2

Author(s):

Soichiro Hanashiro ◽

Katsuya Higa ◽

Takumi Matsui ◽

Ryo Matsubara ◽

Osamu Higa ◽

...

Keyword(s):

Shock Wave ◽

High Pressure ◽

Power Supply ◽

Food Processing ◽

Low Voltage ◽

High Current ◽

Aluminum Wire ◽

Instantaneous Discharge ◽

Current Flows ◽

Processing Device

We have developed the food processing device which uses underwater shock waves generated by gap discharging and electrical sparking. This method is dangerous due to the fact that it requires a very high voltage. Thus, we have focused on evaporation of aluminum wires occurred by the instantaneous high current and low voltage from a charged capacitor. When instantaneous high current flows through the aluminum wire is anchored between electrodes, a shock wave is generated by the evaporation of the aluminum wire. In this research, we have developed a power supply module for the food processing device using high pressure of shock wave due to evaporation of aluminum wire by instantaneous discharge of high current. In the present stage, the evaporation of aluminum wire can generate 70% of pressure compared to the gap discharge, and as for the electric power, it reached 22.5% of the gap discharge. It has been understood that the number of the aluminum wires are important to obtain a high pressure, when the charged capacitor discharged the charge. We found that evaporation of aluminum wire can generate high pressure with low voltage, which is more effective than the gap discharging in terms of safety.

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

Materials Science Forum ◽

10.4028/www.scientific.net/msf.767.265 ◽

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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Effect of food processing on the antioxidant activity of flavones from Polygonatum odoratum (Mill.) Druce

Open Life Sciences ◽

10.1515/biol-2021-0010 ◽

2021 ◽

Vol 16 (1) ◽

pp. 92-101

Author(s):

Guanghui Xia ◽

Xinhua Li ◽

Zhen Zhang ◽

Yuhang Jiang

Keyword(s):

Antioxidant Activity ◽

High Pressure ◽

Food Processing ◽

Yeast Fermentation ◽

Pressure Treatment ◽

Processing Methods ◽

High Pressure Treatment ◽

Effect Of Food ◽

The Stability

Abstract Polygonatum odoratum (Mill.) Druce (POD) is a natural plant widely used for food and medicine, thanks to its rich content of a strong antioxidant agent called homoisoflavones. However, food processing methods could affect the stability of POD flavones, resulting in changes to their antioxidant activity. This study attempts to evaluate the antioxidant activity of POD flavones subject to different processing methods and determines which method could preserve the antioxidant activity of POD flavones. Therefore, flavones were extracted from POD samples, which had been treated separately with one of the four processing methods: extrusion, baking, high-pressure treatment, and yeast fermentation. After that, the antioxidant activity of the flavones was subject to in vivo tests in zebrafish embryos. The results show that yeast fermentation had the least disruption to the antioxidant activity of POD flavones, making it the most suitable food processing method for POD. By contrast, extrusion and high-pressure treatment both slightly weakened the antioxidant activity of the flavones and should be avoided in food processing. The research results provide a reference for the development and utilization of POD and the protection of its biological activity.

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ON THE MODELLING AND SIMULATION OF HIGH PRESSURE PROCESSES AND INACTIVATION OF ENZYMES IN FOOD ENGINEERING

Mathematical Models and Methods in Applied Sciences ◽

10.1142/s0218202509004091 ◽

2009 ◽

Vol 19 (12) ◽

pp. 2203-2229 ◽

Cited By ~ 19

Author(s):

J. A. INFANTE ◽

B. IVORRA ◽

Á. M. RAMOS ◽

J. M. REY

Keyword(s):

High Pressure ◽

Shelf Life ◽

Food Processing ◽

Modelling And Simulation ◽

Computational Time ◽

Thermal Treatments ◽

Numerical Examples ◽

Food Engineering

High Pressure (HP) Processing has turned out to be very effective in prolonging the shelf life of some food. This paper deals with the modelling and simulation of the effect of the combination of high pressure and thermal treatments on food processing, focusing on the inactivation of certain enzymes. The behavior and stability of the proposed models are checked by various numerical examples. Furthermore, various simplified versions of these models are presented and compared with each other in terms of accuracy and computational time. The models developed in this paper provide a useful tool to design suitable industrial equipments and optimize the processes.

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Pulsed Discharge Plasma in High-Pressure Environment for Water Pollutant Degradation and Nanoparticle Synthesis

Plasma ◽

10.3390/plasma4020021 ◽

2021 ◽

Vol 4 (2) ◽

pp. 309-331

Author(s):

Wahyu Diono ◽

Siti Machmudah ◽

Hideki Kanda ◽

Yaping Zhao ◽

Motonobu Goto

Keyword(s):

High Pressure ◽

High Voltage ◽

Electrode Materials ◽

Discharge Plasma ◽

Type System ◽

Nanoparticle Synthesis ◽

Plasma Source ◽

Synthesis Of Nanoparticles ◽

Water Pollutant ◽

High Voltage Discharge

The application of high-voltage discharge plasma for water pollutant decomposition and the synthesis of nanoparticles under a high-pressure argon gas environment (~4 MPa) was demonstrated. The experiments were carried out in a batch-type system at room temperature with a pulsed DC power supply (15.4 to 18.6 kV) as a discharge plasma source. The results showed that the electrode materials, the pulsed repetition rates, the applied number of pulses, and the applied voltages had a significant effect on the degradation reactions of organic compounds. Furthermore, carbon solid materials from glycine decomposition were generated during the high-voltage discharge plasma treatment under high-pressure conditions, while Raman spectra and the HRTEM images indicated that titanium dioxide with a brookite structure and titanium carbide nanoparticles were also formed under these conditions. It was concluded that this process is applicable in practice and may lead to advanced organic compound decomposition and metal-based nanoparticle synthesis technologies.

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High voltage insulation and gas absorption of polymers in high pressure argon and xenon gases

Journal of Instrumentation ◽

10.1088/1748-0221/13/10/p10002 ◽

2018 ◽

Vol 13 (10) ◽

pp. P10002-P10002 ◽

Cited By ~ 3

Author(s):

L. Rogers ◽

R.A. Clark ◽

B.J.P. Jones ◽

A.D. McDonald ◽

D.R. Nygren ◽

...

Keyword(s):

High Pressure ◽

High Voltage ◽

Gas Absorption ◽

High Voltage Insulation

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Behavior of Bubble in Small Water Tank Used for Food Processing Using Underwater Shock Wave

Materials Science Forum ◽

10.4028/www.scientific.net/msf.673.225 ◽

2011 ◽

Vol 673 ◽

pp. 225-230 ◽

Cited By ~ 1

Author(s):

Hideki Hamashima ◽

Manabu Shibuta ◽

Shigeru Itoh

Keyword(s):

Numerical Simulation ◽

Shock Wave ◽

Food Processing ◽

High Speed ◽

Underwater Explosion ◽

Video Camera ◽

Experimental Result ◽

Water Tank ◽

Underwater Shock Wave ◽

Small Water

The food processing technology using a shock wave can prevent deterioration of the food by heat because it can process food in a short time. Generally, since the shock wave used for food processing is generated by underwater explosion, the load of a shock wave to the food becomes very complicated. Therefore, in order to process safely, it is important to clarify the behaviors of the shock wave and the bubble pulse generated by underwater explosion. In this research, in order to investigate the behavior of the shock wave in the water tank used for food processing, the optical observation experiment and the numerical simulation were performed. In the experiment, the shock wave generated by underwater explosion was observed with the high-speed video camera. The numerical simulation about the behavior of bubble pulse was performed using analysis software LS-DYNA. Comparing and examining were performed about the experimental result and the numerical simulation result. The result of the numerical simulation about the behavior of the shock wave generated by underwater explosion and the shock wave generated by the bubble pulse and the bubble pulse was well in agreement with the experimental result.

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