Polytechnic University of Valencia Congress, 21st International Drying Symposium

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Ultrasound assisted low temperature drying of food materials
H. T. Sabarez, S. Keuhbauch, K. Knoerzer

Last modified: 26-12-2018

Abstract


An ultrasonic design based on the indirect transmission of ultrasonic energy from the ultrasound emitter through to the material to be dried was investigated to assist in low temperature drying of food materials. The application of the improved design tested in this work was found to enhance the low temperature drying by shortening the overall drying time of up to 45% (i.e., lower energy consumption and may enable better retention of product quality). This offers a promising approach towards a better applicability of ultrasound in industrial operation, since no direct contact between the sample and the ultrasonic emitter is needed.

Keywords: ultrasound; drying; low temperature; drying intensification

 


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