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K. Naha

National Institute of Technology Okinawa College

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Yoshitaka Miyafuji

National Institute of Technology, Gifu College

Shigeru Itoh

Nagoya University

Shigeru Tanaka

Kumamoto University

K. Shimojima

National Institute of Technology Okinawa College

Hironori Maehara

Kumamoto University

Katsuya Higa

National Institute of Technology Okinawa College

Osamu Higa

National Institute of Technology Okinawa College

Atsushi Takemoto

Science Museum

Ken Shimojima

National Institute of Technology Okinawa College

Teppei Matsui

Doshisha University

Cooperative Institutions

National Institute of Technology Okinawa College

Kumamoto University

National Institute of Technology, Yonago College

Osaka University

National Institute of Technology

The University of Tokyo

Kumamoto City Hospital

Obihiro University of Agriculture and Veterinary Medicine

Kyoto University

Kindai University

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Study of the Suitable Pressure Vessel for the Rice-Powder Manufacturing Using the Underwater Shock Wave

K. Shimojima Yoshitaka Miyafuji Shigeru Tanaka K. Naha T. Aka

Self-sufficiency in food is very low (about 40%) in Japan. Therefore, the rice powder is paid to attention, because it can be processed to the udon (noodle) and bread etc. We have already developed the rice-powder disintegrator using the underwater shock wave by the electrode. But it has not been cleared what is the most suitable pressure vessel. The purpose of this study is to investigate the most suitable configuration of the pressure vessels for manufacturing the rice-powder using the underwater shock wave.Experimental conditions to manufacture the rice-powder (particle size is 100μm) is clarified using this device.Moreover, the manufacturing efficiency of the rice-powder, the relation between the number of the shock wave generation and the grain degree of rice-powder is clarified.

Clearance

10.1115/pvp2011-58032

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Improvement of Extracted Volume of Sugarcane Using Underwater Shock Wave

K. Shimojima K. Naha Yoshitaka Miyafuji Eisuke Kuraya Kenta Watanabe

The productivity improvement of food is necessary because the rate of food self-sufficiency of Japan is low. And then, the high efficient food processing is developed in Japan. On the other hand, the ratio of the production of sugarcane is high in the primary industry in Okinawa Prefecture. The rate of profit in the sugar manufacturing by sugarcane is lower than other primary industry goods, because the production cost is high. In this research, the sugar manufacturing method by sugarcane in high efficiency was developed using underwater shockwave. In this paper, to crush hard food like sugarcane, the pressure vessels of three dimensional oval structure is proposed. It is clear that the effect of the improvement of the juice extraction rate using the pressure vessel.

Sugar industry

Production rate

10.1115/pvp2012-78417

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Development of the rice-powder manufacturing system using underwater shock wave

The International Journal of Multiphysics (2012)

K. Shimojima Yoshitaka Miyafuji K. Naha Osamu Higa R. Matsubara

Self-sufficiency in food is very low (about 40%) in Japan. Therefore, the rice powder is paid to attention because it can be processed to the udon (noodle) and bread etc. We has already developed the rice-powder disintegrator using the underwater shock wave by the electrode. But it has not been cleared what is the most suitable pressure vessel. The purpose of this study is to investigate the most suitable configuration of the pressure vessels for manufacturing the rice-powder using the underwater shock wave. Experimental conditions to manufacture the rice-powder (particle size is 100 μm) is clarified using this device. Moreover, the manufacturing efficiency of the rice-powder, the relation between the number of the shock wave generation and the grain degree of rice-powder is clarified.

Clearance

10.1260/1750-9548.6.4.355

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Development of the Pressure Vessel for Manufacturing the Rice-Powder Using the Underwater Shock Wave

Yoshitaka Miyafuji K. Shimojima Shigeru Tanaka K. Naha T. Aka

We have been researching the food processing technology by using the underwater shock wave. The rice-powder used for various foods has been demanded in Japan now. The purpose of this study is designing and development of the pressure vessels for the manufacturing rice-powder device using the underwater shock wave. The pressure vessel was made into the oval shape which focuses the energies generated under the underwater shock wave. The speed and pressure of the shock wave which were generated underwater are confirmed with a high speed camera. The durability and performance of this device is confirmed by manufacturing the rice-powder.

10.1115/pvp2011-58033

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

K. Naha Ken Shimojima Yoshitaka Miyafuji Shigeru Itoh

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.

10.1115/pvp2012-78439

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Mechanism of the Shock Wave Generation and Energy Efficiency by Underwater Discharge

The International Journal of Multiphysics (2012)

Osamu Higa Ryo Matsubara Katsuya Higa Yoshitaka Miyafuji Takashi Gushi

We are developing the rice powder manufacturing system using an underwater shock wave. The purpose of this study is to research a mechanism of the shock wave generation and energy efficiency by underwater discharge in order to increase energy of the underwater shock wave. We observed the shock wave generation using the visualization device with a high speed camera, and measured voltage current characteristics at the same time. As a result, it was clarified that countless underwater shock waves were generated at the time of water plasma expansion by discharge. But, the shock wave was not confirmed at the time of after a second peak of the damping oscillation. It was clarified that one part of charging energy was used to generation of the shock wave. Therefore, it was clarified that to release energy by the critical oscillation is desirable for efficient generation of the shock wave.

Oscillation (cell signaling)

10.1260/1750-9548.6.2.89

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Examination of Power Supply of the Rice Powder Making Device With the Pressure Vessel Having the Clear Window Using Underwater Shock Wave

R. Matsubara Osamu Higa Teppei Matsui Katsuya Higa K. Shimojima

We have developed the rice powder production device using the underwater shock wave. The spark by a high-voltage power supply was used for generating of a shock wave. We developed two types of the high voltage power supplies, the CR circuit using transformer, Cockcroft-Walton circuit (CW circuit). We developed the vessel having the window for observation of shock wave. Generated pressure and velocity of the shock wave are evaluated using shadowgraph method used two power supplies (CR circuit and CW circuit).

Shadowgraph

10.1115/pvp2012-78821

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Citations (2)