Food-processing using underwater shock wave

The Numerical Analysis and Experiment of Shock
Processing for Bouef
Graduate School of Science and Technology, Kumamoto University
YAMASHITA Yusuke
Shock wave and condensed matter research center
Contents
•
•
•
•
•
•
Introduction
Objectives
Calculation of parameter
Experimental Results
Numerical Analysis
Conclusion & Future Works
Introduction
In the processing method used for the food
processing, there are chiefly heat-treatment
and high-pressure processing.
• Heat Treatment
• High-pressure Treatment
There are few changes of the nutrient
New physical properties
Short processing time
Very low energy consumption
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Introduction
Shock processing for foods
Detonation fuse
Electric detonator
Cage
Food
Water
• The explosive and the high voltage electrical discharge are
investigated as the high-pressure source.
• The food is processed in water to propagate the shock wave.
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Objectives
Practical use of the shock processing
＜Problems＞
Trial and error experimentation
can cause damage to the device
Strength
Shape
Reflection of shock wave
etc..
It is necessary to develop an
appropriate food processing vessel
where these are considered
→ We focused Numerical
analysis for design
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Objectives
Many parameters for the numerical analysis are need for
pressure vessel material and various foods
• Calculation of numerical analysis parameter
of beef
[Measurement experiment]
• Evaluation of accuracy of numerical analysis
[Numerical analysis for pressure comparison]
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Calculation of numerical analysis parameter
Necessary parameter in numerical analysis
using shock wave
Hugoniot equation of state in foods
Calculation by impedance matching method
At the interface of known material A and unknown B,
the incidence shock wave velocity and the transmitted
shock wave velocity when the shock wave spreads to
the interface are necessary, to be measured
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Impedance matching method
Incident
Reflected Transmitted
shock wave B and C denote
shockhugoniot
wave shock wave
A
B
Up
P
points driven in
unknowns
A
B
Up
Shockwave pass on
the interface of A and
B
P
Generation of reflection
wave and transmitted
wave
Us = C0 + s・up
P = ρ0・Us・up
This experiment measured the incident and the transmitted shock wave velocity at the interface of
known material PMMA and unknown beef.
The velocity of unknown material calculated by thickness of the beef divided by transit time of the
shock wave in beef.
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Experimental Condition
Electric Detonator
Detonation Fuse
No.
t [mm]
1
50
2
50
3
30
4
30
5
10
6
10
50mm
5mm
t mm
50mm
SEP（50g）
PVC（VP30）
Beef
PMMA block
Streak slit
The shock wave pressure is changed by changing thickness t of the PMMA block
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Shooting Procedure (Shadow Graph Method)
Window
Flash generator
IMACON468
HADLAND
PHOTONICS
interframe times 10ns
to 1ms in 10ns steps
independently variable,
number of channels
framing:4 streak:1
Target
Closed chamber
The experiments were carried out using the high-velocity image converter camera, flash generator and the explosive
experimental facilities.
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Experimental Results （1）
The result of experimental number 1( t=50 mm)
shock wave
PMMA
Photo of incident shock wave
Beef
(5mm)
PMMA
Measurement
point
40μs
Photo of transmitted shock wave
Image processing
The streak photograph of shock wave
• The incident shockwave is obtained by plot of shockwave motion.
• Penetration shock wave is invisible in beef.
• The average velocity was assumed to be a transmitted shock wave
velocity
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Experimental Results （2）
3.4
Experimental number 2 (t = 50 mm)
[mm]
40
Velocity (mm/μs)
3.3
30
3.2
3.1
Incident
shock wave
Transmitted
shock wave
20
10
0
3 -10
0
5
10
15
20
25
30
[μs]
-20
2.9 -30
-40
0
2
4
Time (μs)
6
Curve fitting method
Incident shockwave velocity Us
y  A11  exp( B1t )  A2 1  exp( B2t )  ct
(PMMA-Beef)
• To calculate the incidence shock wave velocity, the function was
approximated to this plot point by using the curve fitting method.
• Shockwave velocity of interface PMMA-beef is about 2.93km/s.
• Transmitted shockwave velocity is the 2.34km/s.
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8
Experimental Results （3）
Other experimental results
Incident shock wave: Us
Transmitted shock wave:
U’s
Experiment
al
Number
PMMA
Gap
t
[mm]
PMMA-beef界面
Incident
velocity
Us (PMMA)
[km/s]
PMMA-beef界面
Transmitted
velocity
Us'[km/s]
1
50
2.8576
2.2063
2
50
2.9256
2.3447
3
30
3.1528
2.8259
4
30
3.1647
2.6709
5
10
3.7688
3.4551
6
10
3.8158
3.5704
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Experimental Results （3）
Hugoniot equation of state
Number
PMMA
Gap
t[mm]
Us’
(beef)
[km/s]
Us=s*up+C0
Up
[km/s]
4
P
[Gpa]
y = 0.547x + 1.8438
1
50
2.2063
0.7933
1.8904
2
50
2.3447
0.9614
2.4346
3
30
2.8259
1.4939
4.5593
4
30
2.6709
1.5631
4.5088
5
10
3.4551
3.0410
11.3473
6
10
3.5704
3.1347
12.0876
Us [km/s]
3.5
3
2.5
2
0
0.5
1
1.5
2
2.5
3
up [km/s]
Us=C0+s・up
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C0 = 1843.8 [m/s]
s = 0.547
3.5
Numerical Analysis
Model of pressure comparison
• The pressure comparison model of the numerical analysis was
written by using hugoniot data obtained from the experimental
results.
• As shown in this figure, the beef is placed underwater. Another
is surrounded by air. Then, a high explosive is exploded.
• We compare pressure of the beef in air with that in water.
• Each size is as following slide.
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Model of pressure comparison
Numerical Analysis
Air-beef-Water
Water-beef-Water
200mm
200mm
Air
beef
SUS
100mm
100mm
Water
beef
SEP
SEP
Numerical analysis Parameter of beef
[Mie-Grüneisen Parameter]
Beef
ρ [kg/m3]
C0 [m/s]
s
Γ0
1.08
1843.8
0.547
1.0
ρ: initial density of the medium
C0, s : Constant of material
Γ0 : Grüneisen coefficient
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100mm
Water
60mm
60mm
Water
100mm
SUS
Numerical Analysis
The other analysis conditions
•
•
•
•
PJWL
Calculation method： Euler : Explosive (SEP), Water , Beef, SUS , Air
Equation of state：
JWL equation : Explosive (SEP)
Grüneisen equation : SUS, Beef, Water, Air
Mesh size：
1 x 1 x 1 [mm] element number:31000
Initial condition：
Initial particle velocity : 1711 [m/s]
V:  0 (initial density of the explosive)/ 
density of the detonation)
(1)
PJWL: pressure e: specific internal energy
A, B, R1, R2: JWL parameter


 
 
e
 A1 
 exp(  R1V )  B 1 
 exp(  R2V ) 
V
 VR1 
 VR 2 
 0 c02
P
(1  s) 2
 0 
1  2   0  0 e



(gas
η: 1−  0 (initial density of the medium)/  (density)
P: pressure
e: specific internal energy
c0, s: Constants of material 0: Grüneisen coefficient
The model was analyzed using LS-DYNA.
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Result of Numerical analysis
Air-beef-Water
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Result of Numerical analysis
Water-beef-Water
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The comparing pressure value
Each pressure history point is as follows.
Measurement point (90mm)
beef
Measurement point
Measurement point (40mm)
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The comparing pressure value
Pressure of beef (Air)
Pressure of beef (Water)
40mm
50mm
60mm
70mm
80mm
90mm
Pressure (MPa)
140
120
100
80
60
40
140
120
100
80
60
40
20
20
0
0
0
20
40
60
80
100
40mm
50mm
60mm
70mm
80mm
90mm
160
Pressure (Mpa)
160
0
20
40
Time (μs)
80
100
Time (μs)
The pressure history by time in the beef (Air)
The comparing of peak pressure
60
The pressure history by time in the beef (Water)
A pressure value has a difference in the surface
(90mm) of beef.
Distance
[mm]
Air
[MPa]
Water
[MPa]
40
140
140
It is higher among the water.
90
15
60
Therefore, as for shock processing of beef, underwater
is better.
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Conclusion
•
The parameter of the numerical analysis of the beef was obtained by using
the impedance match method from a result of the optical observation.
Us=C0+s・up （ C0 = 1843.8 [m/s] , S = 0.547 ）
•
•
The process of the spread of the shock wave was analyzed
In the food processing using shock wave, the load pressure value was able
to be obtained
P=ρ*Us*up
Us=s*up+C0
16
4
P [GPa]
Us [km/s]
3.5
3
8
2.5
4
2
0
0
0.5
1
1.5
y = 0 .5 6 3 9 x 2 + 2 .0 5 7 4 x
R 2 = 0 .9 9 9
12
y = 0.547x + 1.8438
2
R = 0.977
2
up [km/s]
2.5
3
3.5
0
0.5
1
1.5
2
up [km/s]
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2.5
3
3.5
Conclusion
Future works
• Accurate calculation of equation of state

Accurate measurement of shock wave velocity

Appropriate parameter of beef
Experiment for beef’s parameter evaluation
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Conclusion
Future Works
Experiment for beef’s parameter evaluation
Water
SUS（φ20）
Beef
（20×20×5）
Measurement point
Detonation fuse
For experiment, pressure value is measured by strain gage in SUS.
Numerical analysis parameter will evaluate after comparing to experimental
value and numerical analysis.
Therefore, we will experiment like this in the
future (and evaluate the parameter).
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