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Computational Simulation for Evaluation of Food Softening Treatment Vessel Using Underwater Shockwave

[+] Author Affiliations
Yoshikazu Higa, Ken Shimojima, Osamu Higa, Ayumi Takemoto, Shigeru Itoh

National Institute of Technology, Nago, Japan

Hirofumi Iyama

National Institute of Technology, Yatsushiro, Japan

Atsushi Yasuda

University of Kumamoto, Kumamoto, Japan

Paper No. PVP2016-63530, pp. V004T04A007; 4 pages
  • ASME 2016 Pressure Vessels and Piping Conference
  • Volume 4: Fluid-Structure Interaction
  • Vancouver, British Columbia, Canada, July 17–21, 2016
  • Conference Sponsors: Pressure Vessels and Piping Division
  • ISBN: 978-0-7918-5040-4
  • Copyright © 2016 by ASME


To clarify the characteristics of the shock wave propagation in food and treatment food vessel, the finite element models of the food, surrounding water, source of high-pressure and its vessel were developed using commercial finite element software HyperWorks (Altair®) RADIOSS®.

By conducting a series of numerical simulations, the pressure distribution in the foods has been observed. From a comparison between computational results and experimental ones corresponding to food hardness using creep meter, it is also revealed that the food softening treatment is highly dependent on the incident shockwave and the reflected one.

Copyright © 2016 by ASME



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