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Design and Development of Pressure Vessel for Improvement of Manufacturing Rice-Powder Efficiency Using Underwater Shock Wave

[+] Author Affiliations
Kazuyuki Naha, Ken Shimojima, Yoshitaka Miyafuji

Okinawa National College of Technology, Nago, Okinawa, Japan

Shigeru Itoh

Okinawa National College of Technology, Nago, Okinawa , Japan

Paper No. PVP2012-78439, pp. 49-52; 4 pages
doi:10.1115/PVP2012-78439
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 rice-powder paid to attention in Japan, because the various food made by rice-powder. But, conventional method of manufacturing rice-powder generates heat when crushing of rice. One the other hand, the pressure vessel of oval structure for manufactured rice-powder using underwater shock wave has been developed in Okinawa National College of Technology. The merits of this system manufacture rice-powder without heating.

But, the efficiency of this system is low. Therefore, in this paper, we propose new design of pressure vessel for the highly effective rice-powder manufacturing. To design a new pressure vessel, it is clear that the performance of the oval structure pressure vessel. And, we design and manufacturing new pressure vessel for the highly effective rice-powder manufacturing.

Copyright © 2012 by ASME

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