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Computational Simulation for the Evaluation of a Food Softening Process Using Underwater Shockwaves

Yoshikazu Higa 1, Ken Shimojima 1, Osamu Higa 1, Hirofumi Iyama 2, and Shigeru Itoh 3
1. National Institute of Technology (KOSEN), Okinawa College, Nago, Okinawa, Japan
2. National Institute of Technology (KOSEN), Kumamoto College, Yatsushiro, Kumamoto, Japan
3. Institute of Shockwave Advanced Technology, Inc., Aso, Kumamoto, Japan
Abstract—The purpose of this research is to optimize food processing using simulation results based on computational mechanics of food processing technology with high pressure induced by underwater shock waves. In order to establish the characteristics of shock wave propagation in the food and in the food processing vessel, finite element models of the food, the surrounding water, the high pressure source, and the vessel were developed using commercial finite element software. Conducting a series of computational simulations, we found that the pressure distribution is dependent on the food’s unique characteristics, associated with the acoustic impedance. The different interfaces were obtained and observed. The computational results revealed that for certain food, both the transmitted and the reflected waves can be used during the food processing stages.

Index Terms—food processing, computational simulation, pressure distribution, underwater shockwave

Cite: Yoshikazu Higa, Ken Shimojima, Osamu Higa, Hirofumi Iyama, and Shigeru Itoh, "Computational Simulation for the Evaluation of a Food Softening Process Using Underwater Shockwaves," International Journal of Food Engineering, Vol. 6, No. 1, pp. 24-29, June 2020. doi: 10.18178/ijfe.6.1.24-29

Copyright © 2020 by the authors. This is an open access article distributed under the Creative Commons Attribution License (CC BY-NC-ND 4.0), which permits use, distribution and reproduction in any medium, provided that the article is properly cited, the use is non-commercial and no modifications or adaptations are made.
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