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J-GLOBAL ID：201802269917830785   Reference number：18A2031957

Experimental Verification of the Softening of the Pork Using Underwater Shock Waves Generated by Wire Electrical Discharges

ワイヤ放電により発生した水中衝撃波を用いた豚肉の軟化の実験的検証【JST・京大機械翻訳】

Author (12)： Shimojima Ken (National Institute of Technology, Okinawa College, Department of Mechanical Systems Engineering; Nago, Japan, 905-2192) ,  Higa Osamu (Kumamoto University, Institute of Pulsed Power Science; Kumamoto, Japan, 860-8555) ,  Higa Yoshikazu (National Institute of Technology, Okinawa College, Department of Mechanical Systems Engineering; Nago, Japan, 905-2192) ,  Takemoto Ayumi (National Institute of Technology, Okinawa College, Bio Systems Engineering; Henoko 905, Nago, Japan, 905-2192) ,  Iyama Hirofumi (Kumamoto National College of Technology, Mechanical and Intelligent Systems Engineering Department; Kumamoto, Japan, 866-8501) ,  Yasuda Atsushi (Kumamoto University, Institute of Pulsed Power Science; Kumamoto, Japan, 860-8555) ,  Watanabe Toshiaki (National Fisheries University, Department of Ocean Mechanical Engineering; 2-7-1 Nagata-honmachi, Shimonoseki, Japan, 759-6595) ,  Tanaka Shigeru (Kumamoto University, Institute of Pulsed Power Science; Kumamoto, Japan, 860-8555) ,  Fukami Ran (Kumamoto University, Institute of Pulsed Power Science; Kumamoto, Japan, 860-8555) ,  Vesenjak Matej (University of Maribor, Faculty of Mechanical Engineering; Smetanova Street 17, Maribor, SI-2000, Slovenia) ,  Ren Zoran (University of Maribor, Faculty of Mechanical Engineering; Smetanova Street 17, Maribor, SI-2000, Slovenia) ,  Itoh Shigeru (Kumamoto University, Institute of Pulsed Power Science; Kumamoto, Japan, 860-8555)
Material： Materials Science Forum  (Mater Sci Forum)
Volume： 910  Page： 176-179  Publication year： 2018 
JST Material Number： D0716B  ISSN： 0255-5476  Document type： Article
Article type： 原著論文  Country of issue： Switzerland (CHE)  Language： ENGLISH (EN)

Abstract/Point： The National Institute of Tech...

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Thesaurus term： food ,  flexibility ,  powder ,  *pork ,  *metal wire ,  *shock wave ,  *electric discharge
Semi thesaurus term： 食品材料 ,  *水中衝撃波 , 【Automatic Indexing@JST】

Author keywords (4)： Softening ,  Underwater Shock Wave ,  Pork ,  Wire Electrical Discharges

JST classification (2)： Milling  (FJ04020E) ,  Food manubacture,processing and preserving methods in general  (FJ03010M)

Terms in the title (7)： ワイヤ ,  放電 ,  水中衝撃波 ,  豚肉 ,  軟化 ,  実験 ,  検証