Food Processing Trials Using Underwater Shock Wave by Electrical Discharge

Abstract:

We propose a new method for the efficient decompression of frozen food under high dynamic pressure. Two experiments are conducted on an ice block containing peeled shrimp: wire explosion and underwater shock wave. In these experiments, the ice is finely crushed, while the frozen peeled shrimps retain their original shape and can be efficiently extracted. Since ice crushing is performed momentarily, the defrosting time is significantly shorter than that in traditional thawing techniques, such as melting in running water or cold-water soaking. This new method could increase the efficiency of food production processes.

• Periodical: Materials Science Forum (Volume 767)
• Pages: 223-228
• DOI: https://doi.org/10.4028/www.scientific.net/MSF.767.223
• Online since: July 2013
• Authors: Seisaku Iwasa, Hironori Maehara, Masatoshi Nishi, Shigeru Tanaka, Toshiaki Watanabe, Shigeru Itoh, Kazuyuki Hokamoto
• Keywords: Decompress, Dynamic High Pressure, Food Processing, Frozen Food, Underwater Shock Wave, Wire Explosion

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