The Numerical Analysis and Experiment of Shock Processing for Bouef
When the shock wave processing is applied to food, it is understood to obtain the change in various physical properties. For instance, when hard beef is processed by the underwater shock wave, the tenderization of meat can be expected. In the future, it is a goal that the shock wave processor is spr...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Multi-Science Publishing
2016-09-01
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| Series: | International Journal of Multiphysics |
| Online Access: | http://journal.multiphysics.org/index.php/IJM/article/view/157 |