Abstract
New technique of rice powdering was developed by using shock wave. Current charged in a condenser is discharged large.current instantaneously at between electrodes where is placed in water. Under water shock wave is generated from between the electrodes. Rice and titanium ball are put into polycarbonate bottle by half of the bottle, and the rice is separated from water by the bottle. The bottle contained the rice is loaded by under.water shock wave, the rice is accelerated to high velocity and collided with each other. The shock loaded process does not generate heat during powdering, because the process is finished momentary. Heat is generated in conventional process of rice powdering, and the heat lose flavor of rice. Potential flavor of rice is maintained and bactericide effect is expected by this technique. Recovered rice powder was evaluated by grain distribution.
