A New Processing of Ginger Using the Underwater Shock Wave英文电子书.pdf

Materials Science Forum Vol 673 (2011) pp 215-218 Online: 2011-01-20 © (2011) Trans Tech Publications, Switzerland doi:10.4028//MSF.673.215 A new processing of ginger using the underwater shock wave 1,a 2 3 4 Hironori Maehara , Toshiaki Watanabe , Ayumi Takemoto Shigeru Itoh 1 Graduate School of Science and Technology, Kumamoto University 2 Department of Ocean Mechanical Eng., National Fisheries University. 3 Shock Wave and Condensed Matter Research Center, Kumamoto University 4 Okinawa National College of Technology amaehara@shock.smrc.kumamoto-u.ac.jp Keywords Ginger, Squeezed processing, Underwater shock wave Abstract. In this study, a new processing technique of ginger using underwater shock wave has been studied. The extraction efficiency of ginger using controlled and shock wave method has been compared. The shock wave shows good improvement in the extraction efficiency of ginger. Introduction Ginger is well known as a familiar plant which has been used all over the world from long time ago. It has been used as the raw material of the spice and the Chinese medicine. The root of ginger has been used in commonly in Japan. The ginger has been widely used by powdered. In Japan, the ginger rhizome is grated and compressed to make a powder. As the health food, the powdered ginger becomes popular in recent years. There is a very hard fiber in ginger. The method taken out by the extract grates, and exceeds it with the cloth. Because it took time very much, we have new processing of ginger using the underwater shock wave. Ex