Design and production of pressure vessel for food processing machine using underwater shock using measurement of particle velocity and results of numerical analysis

Abstract

Okinawa National College of Technology has developed a food processing machine using underwater shock waves. Several prototype machines were developed, and experimental results (sterilization, improvement of juice extraction, milling flour, emulsification etc.) were obtained. After deciding food materials to be processed and the desired processing results, we designed and manufactured a pressure vessel for experiments. In this report, the process flow for designing and manufacturing a pressure vessel for softening meat using underwater shock and its concept design are described. The relationships among the number of shock waves, the distance between the shock wave generation point and the meat, the backing material, and the amount of softening ware experimentally compared. We measured the velocity of the shock wave penetrating to the inside of the meat, from which we estimated the particle velocity. We developed computer simulation model using the estimated particle velocity in the meat. Using the results of the analysis obtained from the computer simulation model, we designed and fabricated the pressure vessel.