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.

Euler–Lagrange simulation of high pressure shock waves

“…For example, the food processing by using shock wave [1,2] is an interesting alternative to the usual heat treatment. This high pressure processing better preserves the food nutrients for a lower cost in energy and time.…”

Food processing by high hydrostatic pressure

“…Aside from HHP food processing, application of high dynamic pressure (HDP) including shock waves has been studied toward commercialization. 6)…”