Comparison of Processing Effects by Spalling Phenomena Caused using Underwater Shock Waves in Food Processing
Abstract
We applied the shockwave technology to food processing and developed a processing machine. Shock wave technology is used in mechanical engineering for welding, rolling and powder metallurgy. However, it is not statistically known what kind of foods is processed using shock waves, and to what extent. We have been researching shock wave technology for food processing in anticipation of its specific effects on specific foods. However, it is not statistically known what kind of foods is processed using shock waves, and to what extent. The purpose of this study is to obtain basic measurement results to predict the spalling fracture characteristics caused by shock waves. We selected carrots as the test food to obtain comparative measurement results for drying speed, fiber tensile strength, and softening degree with and without shock wave treatment. The results revealed differences depending on the presence or absence of shock waves. It can be said that carrots are easily dried by shock waves, their fibers are cut, and they become soft.
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