Underwater shockwave processing and its applications. Presentation may include some grammatical or theoretical mistakes. High Pressure Processing. Shockwave processing.

1. UNDERWATER SHOCKWAVE PROCESSING AND ITS
APPLICATIONS IN FOOD INDUSTRY
Student Ready Seminar Report
FT 497
Presented By:-
Sehajbeer Singh
{B.Tech Student of Punjab Agricultural University, Ludhuana}

2. CONTENTS
• Abstract
• Introduction
• Principle and Working
• Applications of Underwater Shockwave Processing
• Advantages
• Disadvantages
• Conclusion
• Reference

3. ABSTRACT
• USP is a non-thermal food processing technique.
• It creates a high-energy impulse close to a food product that is
submerged in liquid.
• This underwater hydrodynamic shockwave technology makes use of
water in a water tank under mechanical pressure waves.
• The shockwave enhances the food's nutritional value, safety, and
quality by transferring energy to it.
• It is extensively utilized in processes like glass recycling, juice and coffee
extraction, plant tissue softening, meat tenderization, and essential oil
extraction.
• Value added technique, meat tenderization is now the most popular
food application for USP, as it enhances the meat's sensory qualities.

5. CONTINUED…
• This method works against food-borne diseases as well as food spoiling
microbes.
• It works best when paired with other hurdles.
• Shockwaves travel through immersion liquids like water or liquids that have
a similar physical properties to water.
• It disrupts and tears tissues that come into contact with shockwaves.
• The shockwave unit is made up of a pressure tank, a metal electrode, a high
voltage switch, and a generator.
• USP also increases the nutritional value and yield of extracted juice and oils.
• Despite some limitations in commercial application, USP is emerging as a
novel and non-thermal technology in the food industry.

6. INTRODUCTION
• USP gives us, an extended shelf life, are low in calories foods which have a high
concentration of important nutrients.
• Researchs are concentrating on several new non-thermal methods to address the
flaws in the standard heating process and some of them had been carried out
successfully.
• Shockwave Processing, which is a very recent and innovative technology in food
industry, is one such technology.
• Hydrodynamic pressure, commonly referred to as underwater shockwave
processing, is the method used in shockwave technology. It is a non-thermal
approach of processing the food commodity via offering energy to the food in a
liquid.
• Shock waves are characterized as brief pressure oscillations that travel in three
dimensions and usually result in a noticeable rise in pressure quickly.
• Shock waves are distinguished by a tension phase with negative pressure that
follows the pressure phase in addition to this extremely quickly increasing positive
pressure impulse.

7. SHOCKWAVE CHARACTERISTICS
• i. A positive a pressure peak (P+)
• ii. A negative pressure peak (P-)
• iii. Rise time (Tr) .
• iv. Impulse width (I+)

8. PROPERTIES OF SHOCKWAVES
• It moves faster than other waves and is not like other soundwaves.
• Energy conversions happen, and energy transfer facilitates
processing.
• Energy travels through the commodity (Food) with full preservation.
• The compressibility wave has a large amplitude and resembles spikes.

9. PRINCIPLE AND WORKING
• The shockwave's tendency to move faster than other waves serves as the foundation
for this procedure.
• These shockwaves are created throughout this process by energy transformations,
such as the conversion of electrical energy to mechanical energy.
• Shockwaves are produced instantaneously and are distinguished by the pressure
levels they reach.
• Waves travel through water very quickly, as well as through other liquids and
materials that mix well with water.
• The measurement of the radiation's depth or breadth is known as the shockwave's
penetration range, and it is impacted by loss as well as absorption, refraction, and a
reflection.
• +Shockwave processing makes use of extremely high stress waves that can reach up
to 1 GPa in a matter of milliseconds. Since water makes up the majority of a food
commodity, mechanical stress can arise quickly and cause the muscular structure to
be destroyed.
• Muscle tears and cell death cause rupture impact, which causes the muscle to
soften.

10. DIFFERENT WAYS OF GENERATING
SHOCKWAVES
• Shock waves can be produced via a variety of a methods.
• Among the newest and most often used technique is the mechanical
generation of the shock waves. Ballistics shows that compressed air
greatly speeds a projectile, causing it to strike an applicator
positioned on the target food with a high kinetic energy.
• This impact pressure hitting the applicator can be transferred to the
tissue as a pressure wave by utilizing a coupling gel, such as ultrasonic
gel or castor oil. After that, the shock wave keeps moving through the
body in the shape of a ball or spherical wave. Since this wave moves
in a the radial pattern, it is referred to as a radial shockwave.

12. CONTINUED…
• Using electromagnetic currents to create shock waves is another popular
technique. Through the use of a flat coil encased in thin copper foil, local
electromagnetic currents are generated in this manner.
• The foil experiences an explosion like deflection as a result of the Lorentz
effect on charges in motion.
• The corresponding water column is deflected in accordance to the tension
throughout this procedure. The pressure impulse created in this way is then
combined and sent to a subsequent medium. The pressure waves can be by
bundled into a specific focus and directed towards deeper tissues.

14. CONTINUED…
• The principle of piezoelectricity is the another technique. Individual
piezo crystals pulse like local electric impulses cause a modest
pressure impulse to be released in the middle of a ball cup.
• The individual pressure can waves can be bundled into a single focus
because the crystals are positioned on a half shell.
• Then, utilizing the proper localization of techniques.The same concept
that underlies the various emission mechanisms previously described
also governs the coupling of the shock wave.

16. WORKING
• Shockwaves are caused by mechanical pressure pulses. It can be produced by
electrical currents released underwater or by explosive blasts. Electrical
breakdown of water causes release of shockwaves.
• A shockwave is produced when a wave travels through a substance faster than
sound. Pressure rises suddenly and for a short while as a result of shockwaves.
• Water and any other substance with similar acoustic characteristics can both
be penetrated by shockwaves.
• . Shock waves quickly generate a great deal of pressure under water,
shattering closed cell structures and causing many fractures in the cell wall.
Vegetable material is rapidly liquefied and cell structures are destroyed by the
shockwave pretreatment.

18. ARCHITECTURE OF SHOCKWAVE PROCESSING
TECHNOLOGY AND IT’S PRINCIPLE
• A generic architecture for shock
wave food processing without
heating is shown inFigure
below. An HVG, two switches,
an output capacitor, two
electrodes, and a tiny pressure
vessel filled with water make up
this traditional setup.
• Notably, compared to current
non-thermal processing
technologies, the non thermal
processing technique depicted
in below Figure may process the
target food more affordably.

19. APPLICATIONS OF UNDERWATER SHOCKWAVE
PROCESSING
• RICE POWDER PRODUCTION
• EXTRACTION
• PROCESSING OF FOODS
• MEAT TENDERIZATION
• GLASS RECYCLING
• FISH AND FOOD INDUSTRY

20. EXTRACTION
• Value-added components can be extracted from raw materials using the
extraction separation technique.
• The principle underlying extraction is that less soluble or insoluble
components can be isolated from soluble components by dissolving soluble
components in an appropriate solvent. When the solvent is separated from
the necessary component, the substance to be extracted—which is often
soluble in the solvent —can be recovered.
• So, in a variety of extraction techniques , USP is employed as a pre-treatment.
Commercial potential exists for the extraction of expensive biological
substances like essential oils through the use of USP as a novel technique.

21. EXTRACTION
• Various materials can be extracted by using USP which includes-
• Extraction of phenolic compounds.
• Extraction of essential oils and volatile compounds.
• Juice extraction.
• Coffee extraction.

22. PROCESSING OF FOODS
• A method for processing food non-thermally with under water
shockwaves. The target items are immediately crushed in this non-
thermal food processing method using the following procedures:
• A large capacitance output capacitor is charged with a high voltage of
greater than 3.5 kV.
• The electrical potential of the output capacitor is released into the
water.
• Electrical power is transformed into shockwave energy in water.
• The shockwave crushes the target foods instantaneously and without
heating them up.
• Nutrients are preserved since the target products are treated without
heating.

24. CONTINUED…
• As seen in Figure (a),the output capacitor is first charged with the high
voltage generated by the bipolar voltage multiplier, which is required to
generate an output voltage of greater than 3.5kV in order to create an
undersea shockwave. As seen in Figure (b), turning on the switch
releases the electrical charges.
• However, there is a gap in the pressure vessel between the electrodes.
The electrical energy is transformed into shockwave energy inside the
pressure vessel, causing an explosion at the gap. Without producing
heat , the target foods are instantly crushed by the shockwave energy
that travels through the water in the form of shockwaves.

25. MEAT TENDERIZATION
• Importance of USP in meat industry are as follows-
• It decreases the microbiological count, which enhances the overall
quality of processed meat.
• As a value-added procedure , it helps to enhance the meat’s sensory
qualities.
• The cooking losses are decreased.
• It reduces the meat's cutting force by 10% to 20%.

26. GENERAL DESCRIPTION OF MEAT
TENDERISATION USING USP
• Meat is subjected to shockwaves that are propagated through an
incompressible fluid medium.
• The initial surface of the drum-shaped diaphragm, which has an
acoustic resistance about equal to the acoustic impedance of the
incompressible fluid medium, is placed next to the raw meat material.
• The second surface of the drum-shaped diaphragm, which divides the
incompressible fluid medium from the meat, is adjacent to this
incompressible fluid medium.

27. CONTINUED…
• Flesh mobility (meat) is placed; the shockwave enters the product through the
drum-shaped diaphragm, the incompressible fluid medium, and finally the
flesh itself.
• The initial acoustic impedance is an incompressible fluid that is contained in
the shockwave production chamber. The innovation makes it possible to
better tenderize meat while eliminating bacteria.
• The electrical breakdown of water can produce low intensity shock waves via a
fairly straightforward technique.
• The high voltage source has produced a capacitor that has energy in it. Two
electrodes that are submerged underwater are attached to the capacitor
terminals.

30. GLASS RECYCLING
• USP can be employed for glass making and glass recycling. A study
has been proposed on the recycling of glass bottles using underwater
shockwave technology.
• Crushed and broken glass is typically combined with another material
to be utilized in the glass making process.
• The fragmentation method for glass bottles indicated numerous
advantages, including the processs implification can be achieved by
performing the crushing and cleaning operations at the same time.

31. FISH AND FOOD INDUSTRY
• Shucking oysters-
• Cracking open the oyster shell to expose soft meat within is called
shucking. The procedure results in serious injuries and takes a long
time. It has an impact on the flesh inside the shell as well.
• The oysters are treated using the underwater shockwave technique
in order to solve this issue. The shockwaves cause disintegration of
biological tissues. With this technique, the oyster's meat would
remain intact inside the shell, essentially breaking it.

32. ADVANTAGES OF UNDERWATER SHOCK WAVE
FOOD PROCESSING
• Underwater Shock Waves are commonly used for food
preparation.Water is used as a medium to transmit the shock wave.
• Water minimizes the heating impact on food. This effect may lessen
the quantity of nutrients lost when food is processed.
• Underwater shock wave has been studied as a pre-treatment method
to soften the plant and increase the production and nutritional value
of harvested oils and juices.
• Underwater shockwaves can also be employed to destroy unwanted
microorganisms as well.

34. DISADVANTAGES OF UNDERWATER
SHOCKWAVE PROCESSING
• Since no packaging material is currently available that is completely
resistant to shock waves, it is essential to develop both the material
itself and the method for using it.
• The water used in shockwave tanks is one potential source of
pollution. A high voltage is discharged between two metal electrodes,
typically composed of copper or aluminium , to produce the
underwater shockwave, partially melting them in the process.
• The contamination of water resulting from the dissolution of a metal
electrode in it raises the possibility that people's bodies could be
impacted by the metal electrodes that dissolved in the water.

35. CONTINUED…
• There is a lack of regulatory information about USP. The establishment of
guidelines and rules pertaining to label requirements and validated results
to be a primary priority with the industrial application of USP.
• Laws governing the precise uses of USP technology are now nonexistent.
• Because consumers were unaware of the potential hazards associated with
the technology, their acceptance of it was severely hampered by their
complete ignorance of it.
• Proper consumer education and communication programs, however, can
eradicate the ignorance.

36. CONCLUSION
• As a non-invasive, non-thermal food processing method, underwater
shockwave processing (USP) is being utilized in food industry for various
processes.
• By using an acoustic match with water to create waves via water or other
immersion liquids, USP generates energy using electromagnetic, electro
hydraulic, and piezoelectric sources.
• The majority of research on underwater shockwaves and food has been
conducted in the laboratory and validation stages thus far. To a bring this
technique up to industrial scale, more research projects and cooperation
between food scientists, engineers, and regulators are required.

37. References
• Abe K, Ogata R, Eguchi K, Smerpitak K and Pongswatd S (2017) Study on non-thermal
processing utilizing an underwater shockwave. Indian J Sci & Technol 10(4):1- 5.
• Bolumar T, Enneking M, Toepfl S and Heinz V (2013) New developments in shockwave
intended for meat tenderization: Opportunities and challenges. A 39. food technology
review.
• Meat Science 95(4):931 Dos W, Shibata A, and Eguchi K (2021) Design of a bipolar
cascade voltage-doubler for a non-thermal food processing system using underwater
shockwave.
• ICIC Express Lett Part B: Appl 12(5):453-59. Esmat E Z (2022) Shockwave an Emerging
Technology for Improving Processed Foods Overview. Alex J Food Sci & Technol 19(1):2-9.
Quality: Mini Fan Y, Mehta D V, Basheer I M and MacIntosh A J (2022)
• A review on underwater shockwave and its application in food technology. Critical
Reviews in processing Food Science and Nutrition 62(4):980-88. Gerdesmeyer L, Henne
M, Göbel M and Diehl P (2007) Physical principles and generation Extracorporeal
Shockwave Therapy 11-20.