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Research About Pulverization of Rice Using Underwater Shock Wave by Electric Discharge

[+] Author Affiliations
Makoto Ide, Seiichi Irie, Asuka Oda, Shigeru Tanaka, Shigeru Itoh

Kumamoto University, Kumamoto, Kumamoto, Japan

Nobuyuki Matsuo

kumamoto University, Kumamoto, Kumamoto, Japan

Paper No. PVP2010-25549, pp. 477-481; 5 pages
doi:10.1115/PVP2010-25549
From:
  • ASME 2010 Pressure Vessels and Piping Division/K-PVP Conference
  • ASME 2010 Pressure Vessels and Piping Conference: Volume 5
  • Bellevue, Washington, USA, July 18–22, 2010
  • Conference Sponsors: Pressure Vessels and Piping Division
  • ISBN: 978-0-7918-4924-8 | eISBN: 978-0-7918-3878-5
  • Copyright © 2010 by ASME

abstract

In recent years, it is expected that the consumption of rice powder in Japan increases for food self-support rate improvement. The consumption of enormous energy during making rice powder and loss of starch in rice by frictional heat is occurred by using the existing manufacturing method. Application techniques using underwater shock wave which is generated by high voltage electric discharge are studied in our laboratory. When some food samples are treated by underwater shock wave, following advantages are obtained, a little heat treatment, decreasing consumption of the energy, and shortening of processing time. In food processing using underwater shock wave, the spalling destruction due to propagation characteristics of shock wave and mediums, which have difference density, is used. In this study, the pressure vessel for pulverization of rice was developed, and then, intensity of pressure in vessel is measured by way of experiment, and simulated numerical analysis.

Copyright © 2010 by ASME

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