Experimental Study on Food Seasoning Treatment by High Voltage Electrical Discharge with Shock Wave Food Processor

Hironori Maehara; Seisaku Iwasa; Toshiaki Watanabe; Kazuyuki Hokamoto; Shigeru Itoh

doi:10.4028/www.scientific.net/MSF.767.265

Paper Titles

Food Processing Trials Using Underwater Shock Wave by Electrical Discharge
p.223

Pressure Measurements and Numerical Simulation of Underwater Shock Wave for Food Processing
p.229

Research on Electric Discharge Shock Crush Method Using Thin Wire
p.233

Creation of Emulsion Fuel Using Underwater Shock Wave
p.239

Development of a Power Supply for the Food Processing Device, Using High Pressure due to Evaporation of Aluminum Wire by Discharging High Current
p.244

Measurement of Discharged Energy and Pressure of Underwater Shockwave Changing Materials of Contact Switch in High Voltage Power Supply
p.250

Development and Improvement of the Experimental Apparatus Using the Underwater Shock Wave
p.256

Experimental Study of the Underwater Shock Wave on the High-Voltage Electric Discharge by Carbon Fiber
p.261

Experimental Study on Food Seasoning Treatment by High Voltage Electrical Discharge with Shock Wave Food Processor
p.265

HomeMaterials Science ForumMaterials Science Forum Vol. 767Experimental Study on Food Seasoning Treatment by...

Experimental Study on Food Seasoning Treatment by High Voltage Electrical Discharge with Shock Wave Food Processor

Abstract:

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.

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Periodical:

Materials Science Forum (Volume 767)

Pages:

265-268

DOI:

https://doi.org/10.4028/www.scientific.net/MSF.767.265

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Online since:

July 2013

Authors:

Hironori Maehara, Seisaku Iwasa, Toshiaki Watanabe, Kazuyuki Hokamoto, Shigeru Itoh

Keywords:

Food Processing, Food Seasoning, High Voltage Electrical Discharge, Underwater Shock Wave

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