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.

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