Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10278091 | Journal of Food Engineering | 2012 | 8 Pages |
Abstract
⺠A screen was successfully tested as sound transmitting surface in ultrasound-assisted convective drying of food. ⺠Modeling the drying curves with the Midilli model resulted in the best fit among eight mathematical models. ⺠Drying time savings of 23% (red bell pepper) and 27% (apple) were calculated for continuous ultrasound. ⺠Intermittent ultrasound at 50% net sonication time resulted in drying time savings of 18% in apple drying. ⺠Ultrasound had an influence on the diffusion coefficients and the length of the falling rate periods.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Katharina Schössler, Henry Jäger, Dietrich Knorr,