2013
DOI: 10.4028/www.scientific.net/msf.767.229
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Pressure Measurements and Numerical Simulation of Underwater Shock Wave for Food Processing

Abstract: This study attempts to clarify underwater shock waves using a food container designed for food processing. The underwater shock wave is driven by a spark or wire explosion from a high-capacity condenser bank. Since the applied pressure must be known to control the experimental conditions, a numerical simulation was conducted and the results were compared with measurements using an elastic bar placed in the water.

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“…The influence of the peak voltage in the range of 10~18 kV on the underwater shock wave pressure in the range of 200~400 MPa was investigated. In 2014, Seisaku Iwasa et al [14] of Ishida Company in Japan conducted a wire discharge experiment in water under the condition of a discharge voltage of 3.5 kV, discharge capacitance of 800 µF and discharge energy of 4.9 KJ and obtained the peak pressure attenuation curve of a shock wave. In 2017, Liu et al [15] studied the influence of water temperature on shock wave generation in the liquid electric effect.…”
Section: Introductionmentioning
confidence: 99%
“…The influence of the peak voltage in the range of 10~18 kV on the underwater shock wave pressure in the range of 200~400 MPa was investigated. In 2014, Seisaku Iwasa et al [14] of Ishida Company in Japan conducted a wire discharge experiment in water under the condition of a discharge voltage of 3.5 kV, discharge capacitance of 800 µF and discharge energy of 4.9 KJ and obtained the peak pressure attenuation curve of a shock wave. In 2017, Liu et al [15] studied the influence of water temperature on shock wave generation in the liquid electric effect.…”
Section: Introductionmentioning
confidence: 99%