2009 年 34 巻 4 号 p. 695-698
In the food industry, it is hoping high value-aided product and the increase in efficiency of food processing. On the other hand, we get an experimental result that the load of the shock wave improves an extraction of food, and soften food. We tried to examine the effectivity of the shock wave as pre-processing for freeze-drying from the result in permeation character seen in the radish and so on. In the case of freeze-drying , the object tends to be limited to the small or thin one with size, from the sublimability in processing, the performance in case of the restoration and the viewpoint of the cost performance ratio. We report the result that shock wave loading was done to shrimp as pre-processing of freeze-drying.
