From Shock to Taste: Elevating Food with High-Impact Waves

Shock wave processing represents a cutting-edge and innovative advancement within the food industry.

- Naveen G

Shock waves technology in food processing

Underwater Shockwave Processing (USP), also referred as electrohydraulic or hydrodynamic shockwave processing, is a form of non-thermal treatment. Unlike Ultrasound (US) that employs low energy acoustic waves, and High-Pressure Processing (HPP), which maintains pressure for extended durations, USP generates a singular, high-intensity shockwave.

This technology can be utilized for various applications, including sterilization, softening, alter the structure of biological materials, enhance the extraction of bioactive compounds from plants, modify the structure of grains, and improve the milling yield of grains (Shimojima et al., 2012 & 2015). The implementation of shockwave technology is poised to serve as an effective pretreatment method for the production of novel, high-quality food products while preserving many of their essential characteristics and values.

Mechanism and principles of shock waves

Various types of shockwaves exist, each serving distinct purposes across different industries. These shockwave technologies are utilized mainly to enhance food processing methods, improving quality and safety.

Underwater Shockwave Processing:

USP is a high intensity impulse that is produced within a container where it is submerged. This impulse impacts the food in a manner that alters its structure at the cellular or molecular level (Eguchi et al. 2020). Shock waves entails utilization of high pressurized pulses reaches up to 1 GPa within millisecond, result ranging from 75 to 100 MPa. The shockwaves penetrate through the water, engaging with the food products that are immersed. Such interactions can result in mechanical effects, including the fragmentation of particles, improved mixing, or enhanced extraction of compounds from the food materials.

Ultrasonic Shockwaves: