Studies of ultrasonic dehydration efficiency

Khmelev, Vladimir N.; Shalunov, Andrey V.; Barsukov, Roman V.; Abramenko, Denis S.; Лебедев, А.Н.

doi:10.1631/jzus.a1000155

Cited by 36 publications

(10 citation statements)

References 9 publications

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“…Some attempts have been made to include these aspects in the application systems by Gallego-Ju arez et al (2010) and Khmelev et al (2011). The correct design of drying walls and the use of ultrasonic wave reflectors could guide, or even concentrate, the ultrasonic energy towards the samples, thereby increasing their effects.…”

Section: Treatments In Gas Mediamentioning

confidence: 99%

Drying Assisted by Power Ultrasound

Cárcel

García-Pérez

Riera³

et al. 2014

Modern Drying Technology

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In the current global context, the use of and demand for energyand the shortterm projections for bothhighlight the need to include these matters in industrial process engineering. Moreover, environmental implications such as global warming or air pollution have led to energy consumption becoming an issue that must be taken into account, not only by designing new unit operations but also by including modifications into the present systems. In this context, drying is among the oldest, most common and most diverse of all industrial operations (Mujumdar and Devahastin, 2000), with hot-air drying being one of the most widely used methods. In this technique, the moisture content reduction is achieved by changing the phase of water from liquid to vapor; this permits transport of the vapor from a solid or liquid/paste product to the surrounding gas medium, but implies a heavy energy demand (Lewicki and Michaluk, 2004). Moreover, as the thermal efficiency of the current industrial processes is low (25-50%), the amount of energy needed for the process is very high (Vega-Mercado et al., 2001) such that, today, drying operations utilize a very high proportion of the industrial energy production of developed countries (Mujumdar and Devahastin, 2000).The high temperatures used in hot-air drying may have negative effects on the quality aspects of some products, especially of colored or heat-sensitive components, and in these cases low-temperature drying methods should be considered to obtain high-quality products. A moisture reduction can be achieved by evaporation if the drying temperature is above freezing point, or by sublimation if the temperature used is below freezing point. Such low temperaturesespecially those below freezing pointreduce the kinetics of any degradation reactions and maintain the natural attributes, thus achieving high-quality dehydrated products. This is certainly true in the case of vacuum freeze-drying (VFD), which is commonly known as freeze-drying, but also in the case of atmospheric freeze-drying (AFD). The low temperatures also reduce the drying kinetics, but in VFD this is partially overcome by applying vacuum conditions that increase the temperature gradient between the 237 0 1 2 3 4 5 AIR+US AIR D e (10 -11 m 2 /s)

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Section: Treatments In Gas Mediamentioning

confidence: 99%

Drying Assisted by Power Ultrasound

Cárcel

García-Pérez

Riera³

et al. 2014

Modern Drying Technology

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“…On the other hand, energy consumption and dehydrated food quality are two critical requirements for the design, implementation, or selection of a dehydration system [6]. In this sense, ultrasound-assisted dehydration systems can be a promising alternative [7], because they can help to reduce energy consumption [8][9][10]. However, we must keep in mind that the internal microstructure of food could change drastically when it is immersed in ultrasound waves, reducing its resistance to water diffusion, and increasing its temperature.…”

Section: Introductionmentioning

confidence: 99%

Acoustic and Thermal Analysis of Food

Aguilar-Torres¹,

Jiménez-Ramírez²,

Jimenez-Garcia³

et al. 2023

Food Processing and Packaging Technologies - Recent Advances

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Exploring the food acoustic features can help to understand and effectively apply some preservation treatments that extend their expiration date. The food composition and properties are crucial issues in their acoustic behavior when stimulated with acoustic waves. If these waves are varied in frequency and intensity, the temperature of food could be affected facilitating the moisture removal or degrading its nutritional condition. Therefore, we presented a guide to determine and apply the most influential spectral component of ultrasound waves on apple and tomato when dehydrated in an ultrasound-assisted dehydration system. In this guide, applying the finite element method, we study, simulate, and analyze the acoustic and thermic behavior of apple and tomato inside a chamber when radiated with acoustic waves at (1 Hz, 1 MHz) by using up to three piezoelectric transducers. From the physical parameters defined in the simulation environment for apple and tomato, we find the relevant spectral components that can produce temperature changes in each food sample considering the radiation time and the food sample location. This work represents an analysis guide that allows for determining the best conditions for the acoustic radiation of foods, avoiding their structural and nutritional damage, and seeking the design of energy-efficient processes.

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“…The positive attributes of such methods have recently led to an innovative ultrasound apparatus being developed [11]. New investigations and possibilities of ultrasound-assisted drying as a result of new dryer application using ultrasound have been proposed [9,[12][13][14][15][16]. A broad review of ultrasound use in drying processes is presented in [3].…”

Section: Introductionmentioning

confidence: 99%

Optimization Method for the Evaluation of Convective Heat and Mass Transfer Effective Coefficients and Energy Sources in Drying Processes

2020

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A new optimization method for the assessment of the coefficients existing in a model of drying kinetics is developed and presented in this article. This method consists of matching the drying kinetics resulting from the mathematical model with the drying kinetics resulting from the experiments. Both the heat and mass transfer coefficients, the critical relative humidity, and the additional ultrasound energy (heat) source are included in the optimization procedure. The Adams–Bashforth multistep method of solving nonlinear ordinary differential equations is used. The inverse problem of model parameter estimation is solved by the Rosenbrock optimization method. The methodology is illustrated by the example of the ultrasound-assisted convective drying of apple and carrot. A high level of agreement between the results obtained experimentally and numerically was found. The obtained results confirmed the great influence of ultrasound on the drying kinetics. It was found that ultrasound application improved the mass transfer by 20–80% and heat transfer by 30–90%. It was also found that the heating effect caused by the ultrasound’s absorption was very small, with a value below 1%.

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Studies of ultrasonic dehydration efficiency

Cited by 36 publications

References 9 publications

Drying Assisted by Power Ultrasound

Drying Assisted by Power Ultrasound

Acoustic and Thermal Analysis of Food

Optimization Method for the Evaluation of Convective Heat and Mass Transfer Effective Coefficients and Energy Sources in Drying Processes

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