Work

Food Processing Trials Using Underwater Shock Wave by Electrical Discharge

Year: 2013

Type: article

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.

Source: Materials science forum

DOI: 10.4028/www.scientific.net/msf.767.223

Authors: Seisaku Iwasa, Hironori Maehara, Masatoshi Nishi, Shigeru Tanaka, Toshiaki Watanabe, Shigeru Itoh, Kazuyuki Hokamoto

Institutions: Ishida (Japan), Kumamoto University, National Fisheries University, National Institute of Technology Okinawa College

Language: English

Topic: Pulsed Power Technology Applications

Subfield: Electrical and Electronic Engineering

Field: Engineering

Domain: Physical Sciences

Open Access status: hybrid

OpenAlex ID: W2009246240

FWCI: 0.186

Cites: 7

Cited by: 8

Related to: 10