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Development of the Pressure Vessel for Manufacturing the Rice-Powder Using the Underwater Shock Wave

[+] Author Affiliations
Y. Miyafuji, K. Shimojima, K. Naha, T. Aka, S. Itoh

Okinawa National College of Technology, Nago, Okinawa, Japan

S. Tanaka, H. Maehara

Kumamoto University, Kumamoto, Kumamoto, Japan

Paper No. PVP2011-58033, pp. 53-56; 4 pages
doi:10.1115/PVP2011-58033
From:
  • ASME 2011 Pressure Vessels and Piping Conference
  • Volume 4: Fluid-Structure Interaction
  • Baltimore, Maryland, USA, July 17–21, 2011
  • Conference Sponsors: Pressure Vessels and Piping Division
  • ISBN: 978-0-7918-4454-0
  • Copyright © 2011 by ASME

abstract

We have been researching the food processing technology by using the underwater shock wave. The rice-powder used for various foods has been demanded in Japan now. The purpose of this study is designing and development of the pressure vessels for the manufacturing rice-powder device using the underwater shock wave. The pressure vessel was made into the oval shape which focuses the energies generated under the underwater shock wave. The speed and pressure of the shock wave which were generated underwater are confirmed with a high speed camera. The durability and performance of this device is confirmed by manufacturing the rice-powder.

Copyright © 2011 by ASME

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