Computational Simulation for the Evaluation of a Food Softening Process Using Underwater Shockwaves
Computational Simulation for the Evaluation of a Food Softening Process Using Underwater Shockwaves
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DOI：
10.18178/ijfe.6.1.24-29
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发表时间：
2020
期刊：
影响因子：
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通讯作者：
Y. Higa;K. Shimojima;O. Higa;H. Iyama;S. Itoh
中科院分区：
文献类型：
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作者：
Y. Higa;K. Shimojima;O. Higa;H. Iyama;S. Itoh
本研究的目的是利用基于水下冲击波引起的高压食品加工技术的计算力学的模拟结果来优化食品加工。为了建立冲击波在食品和食品加工容器中的传播特性，使用商业有限元软件开发了食品、周围水、高压源和容器的有限元模型。进行了一系列的计算模拟，我们发现，压力分布取决于食物的独特的特性，与声阻抗。获得并观察了不同的界面。计算结果表明，对于某些食品，透射波和反射波都可以在食品加工阶段使用。
The purpose of this research is to optimize food processing using simulation results based on computational mechanics of food processing technology with high pressure induced by underwater shock waves. In order to establish the characteristics of shock wave propagation in the food and in the food processing vessel, finite element models of the food, the surrounding water, the high pressure source, and the vessel were developed using commercial finite element software. Conducting a series of computational simulations, we found that the pressure distribution is dependent on the food’s unique characteristics, associated with the acoustic impedance. The different interfaces were obtained and observed. The computational results revealed that for certain food, both the transmitted and the reflected waves can be used during the food processing stages.