| 摘要 |
It is intended to provide a method of treating a food whereby a food can be easily softened or powdered within a short period of time without damaging nutritional components thereof. A shock wave (SW) generated from a shock wave source (2) is applied to a food (1) such as apple or tea leaves to thereby soften or powder the food (1). Since no large mechanical load is needed, the food (1) can be easily softened or powdered. Moreover, it is unnecessary to heat the food (1) and, therefore, the food is softened or powdered within a short period of time while the nutritional components in the food (1) are not thermally damaged by heating. |
