Hydrodyne Process is a technology based on the controlled detonation of explosives in water to create hydrodynamic shock waves (HSW).  This represented the first approach to evaluating the applicability of HSW to tenderize meat. Shock waves were found to significantly improve tenderness. In addition, research was conducted to investigate the effects the shock waves relative to the potential to reduce or eliminate pathogens and/or extend the shelflife of ground beef.

The information in this page was prepare just to provide some background information on the basis of the explosive HSW process. Many research prototypes were developed and tested.  The USDA in collaboration with Hydrodyne Inc. did the very first work using a plastic garbage can as the test vessel.
 

A research prototype, shown in the photo to the right. This was the first working research prototype installed anywhere in the world. This unit is housed in a specially designed clean room for subsequent microbiological testing (Pierson et al., 1998). In addition, an airlock entrance was also built (Photo). Research was coordinated and conducted by Dr. James Claus (In photo),  Dr. Merle Pierson (Virginia Tech), and Dr. Morse Solomon (USDA-ARS).  Larger hemi-shell (1070 L) prototypes as well as a commercial demonstration hemi-shell system was evaluated.

The basic principle behind this patented process (John Long, inventor, Hydrodyne Inc.) involves placing meat in the bottom of the tank filled with water and a small amount of explosive, suspended in the middle of the tank (Schematic- pdf file*) is detonated, creating a hydrodynamic shock wave. The shock wave travels through the water and passes through the meat which is a very close acoustical match to water. The ultrastructure of the meat is disrupted, thus improving tenderness (Zuckerman and Solomon, 1998).

Mixed results were documented on the lethality of HSW on bacteria.  It was determine that HSW did not result in a practical increase in bacterial penetration to the surface of intact muscles.  Despite the positive results on meat tenderization, the technology could not be made into a commercially viable system.

*USER NOTES: For links to PDF files use- Adobe Acrobat

BACK to Shock Wave Page

All rights reserved on contents of this page and links. Copyright (C) 1998, Dr. James R. Claus.
Hydrodyne is protected as a patented process. This page last updated 1/15/03