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Improvement of Extracted Volume of Sugarcane Using Underwater Shock Wave

[+] Author Affiliations
K. Shimojima, K. Naha, Y. Miyafuji, E. Kuraya, K. Watanabe, S. Itoh

Okinawa National College of Technology, Nago, Okinawa, Japan

A. Takemoto

Kumamoto University, Kumamoto, Kumamoto, Japan

Paper No. PVP2012-78417, pp. 45-48; 4 pages
doi:10.1115/PVP2012-78417
From:
  • ASME 2012 Pressure Vessels and Piping Conference
  • Volume 4: Fluid-Structure Interaction
  • Toronto, Ontario, Canada, July 15–19, 2012
  • Conference Sponsors: Pressure Vessels and Piping Division
  • ISBN: 978-0-7918-5503-4
  • Copyright © 2012 by ASME

abstract

The productivity improvement of food is necessary because the rate of food self-sufficiency of Japan is low. And then, the high efficient food processing is developed in Japan. On the other hand, the ratio of the production of sugarcane is high in the primary industry in Okinawa Prefecture. The rate of profit in the sugar manufacturing by sugarcane is lower than other primary industry goods, because the production cost is high. In this research, the sugar manufacturing method by sugarcane in high efficiency was developed using underwater shockwave. In this paper, to crush hard food like sugarcane, the pressure vessels of three dimensional oval structure is proposed. It is clear that the effect of the improvement of the juice extraction rate using the pressure vessel.

Copyright © 2012 by ASME
Topics: Shock waves

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