scholarly journals Experimental study of underwater shock wave attenuation for medical application

2004 ◽  
Vol 2004.2 (0) ◽  
pp. 41-42
Author(s):  
S. H. R. Hosseini ◽  
S. Moosavi-Nejad ◽  
T. Saito ◽  
K. Takayama
Keyword(s):  
Shock Wave ◽  
Experimental Study ◽  
Wave Attenuation ◽  
Medical Application ◽  
Underwater Shock Wave ◽  
Shock Wave Attenuation ◽  
Underwater Shock

Experimental and numerical studies of underwater shock wave attenuation

Shock Waves ◽  
2003 ◽  
Vol 13 (2) ◽  
pp. 139-148 ◽  
Author(s):  
T. Saito ◽  
M. Marumoto ◽  
H. Yamashita ◽  
S.H.R. Hosseini ◽  
A. Nakagawa ◽  
...  
Keyword(s):  
Shock Wave ◽  
Wave Attenuation ◽  
Underwater Shock Wave ◽  
Shock Wave Attenuation ◽  
Numerical Studies ◽  
Underwater Shock

scholarly journals Experimental Study of the Shock Wave Attenuation in the Water Mist with Air Gaps

2020 ◽  
Vol 609 ◽  
pp. 012099
Author(s):  
Edgar Mataradze ◽  
Mikheil Chikhradze ◽  
Karlo Tavlalashvili ◽  
Irakli Akhvlediani ◽  
Nika Bochorishvili ◽  
...  
Keyword(s):  
Shock Wave ◽  
Experimental Study ◽  
Wave Attenuation ◽  
Water Mist ◽  
Air Gaps ◽  
Shock Wave Attenuation

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

scholarly journals Underwater Shock Wave Focusing by Microexplosions, a Medical Application.

1991 ◽  
Vol 57 (539) ◽  
pp. 2285-2292 ◽  
Author(s):  
Kazuyoshi TAKAYAMA ◽  
Osamu ONODERA ◽  
Tetsuro OBARA ◽  
Masaaki KUWAHARA ◽  
Osamu KITAYAMA
Keyword(s):  
Shock Wave ◽  
Medical Application ◽  
Underwater Shock Wave ◽  
Wave Focusing ◽  
Shock Wave Focusing ◽  
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.

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.

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