Keywords: Cranberry vacuum drying microwave drying drying pretreatment texture density color Abstract The aim of study was to determine the influence of sonication and freezing on the kinetic of the microwave-vacuum drying energy consumption and physical properties of whole cran- 01/04/2019Ultrasound assisted vacuum drying resulted in the highest drying rate and shorter process time between the observed methods The Two-terms Exponential model was the most suitable for describing the nectarine drying kinetics The use of vacuum was influential in increasing the mass and heat transfer causing a greater reduction of the drying time as well as for a smaller change of color

INFLUENCE OF ULTRASOUND PRETREATMENT ON CONVECTIVE DRYING

INFLUENCE OF ULTRASOUND PRETREATMENT ON CONVECTIVE DRYING OF PINEAPPLE J L G CORRA1* M to 12 hours and the convective drying assisted by ultrasound was about 5 8 to 6 3 hours i e the use of ultrasound in drying reduced until 50% of the drying time The cavitation and the sponge effect characteristics of drying assisted by ultrasound (CRCEL et al 2007 2011 GARCA-PREZ et

The ultrasound‐assisted vacuum (USV) drying technique is a novel method and ultrasonic treatment under vacuum causes to accelerate the dehydration rate of food materials This study compared the drying kinetics and some quality parameters for green beans subjected to USV oven and vacuum drying at 55 65 and 75C The drying time was

15/09/2010A hybrid vacuum frying process assisted by ultrasound and microwave to enhance the kinetics of moisture loss and quality of fried edamame Food and Bioproducts Processing 2019 118 326-335 DOI: 10 1016/j fbp 2019 10 004 Ye Cao Yang Tao Xuhao Zhu Yongbin Han Dandan Li Chunquan Liu Xiaojun Liao Pau Loke Show Effect of microwave and air-borne ultrasound-assisted air drying on drying

Atmospheric freeze drying (AFD) is considered an alternative to vacuum freeze drying to keep the quality of fresh product AFD allows continuous drying reducing fix and operating costs but presents as main disadvantage a long drying time required The application of power ultrasound (US) can accelerate AFD process The main objective of the present study was to evaluate the application of

atmospheric ultrasound-assisted freeze -drying process was developed Model parameters were tuned according tothe results obtained in a pilot -scale unit Life Cycle Assessment (LCA) was used to gain an insight on the environmental impact of the process The results showed that the use of ultrasound reduces the total energy consumption of the whole process while the LCA analysis highlighted

خشک کردن ذرت در یک خشک‌کن آزمایشگاهی بستر سیال

The objective of the study was to investigate the influence of high power ultrasound on fluidized bed drying of corn in terms of drying kinetics and quality characteristics of corn in three levels of ultrasound power density (11 1 14 6 and 18 7 kW m-3) three levels of drying air temperature (30 40 and 50 C) and four levels of frequency (20 25 28 and 30 kHz) in which the moisture

of ultrasound assisted TPP resulted in maximum recovery of AX (428 g/g of wet biomass) in comparison to conventional solvent extraction (317 g/g) Keywords: Astaxanthin Paracoccus NBRC 101723 ultrasonication Three phase partitioning INTRODUCTION Astaxanthin (3 3-dihydroxy- -carotene 4 4-dione) a ketocarotenoid most commonly found in marine animals is responsible for the

Drying energy in North America is responsible for ~ 15% of the country's energy consumption This is equivalent to tens of billion dollars in energy bills annually In many applications our ultrasonic drying technology could significantly cut energy consumption and energy bills Productivity: In many cases ultrasonic drying is much faster than the conventional heat-based drying Drying

In this work the influence of the pretreatment (with distilled water (20 and 40 min at 25 C) on convective drying (40 C 1 m s-1) of pineapple slices (2 0 cm diameter 0 5 cm thickness) was studied The application of ultrasound during pretreatment (55 5 W/L 40 kHz) or during convective drying (31 kW m−3 21 8 kHz) was also addressed The results showed that the application of

In this sense this work aimed to analyze the influence of drying temperature besides evaluating the kinetics and mathematical modeling of experimental data In addition the physicochemical properties of fresh jambo pulp were determined and after the foam layer drying process Drying was performed in an air circulation oven at 50 60 70C using a concentration of 4 5% (w/w) emulsifier

DRYING ASSISTED BY POWER ULTRASOUND Freeze drying) PROS:-No Vacuum (Continuous processing)-Low investment-Liquids solids and pastes-Similar quality than freeze-drying -Chemical pharmaceutical INDUSTRIAL APPLICATIONS: CONS: VERY SLOW!!!! 5 KINETIC INTENSIFICATION Introduction ALTERNATIVES FOR LOW-TEMPERATURE DRYING INTENSIFICATION: Thermal energy: Direct increase of drying

Vacuum frying is an alternative way to improve the quality of the fried food and could reduce the final oil uptake in the product The product is heated at low pressure thus decreasing the boiling points of the frying oil and the water in the product Moreover the absence of air during vacuum frying may inhibit lipid oxidation and enzymatic browning and therefore the color and nutrients of

Moisture content of samples was measured by weighing them at fixed intervals of 15 min Fig 6 shows the evolution of the weight percentage (%) during the drying process of a set of thirty carrot samples assisted by power ultrasound (+US) and without ultrasound (−US) The results clearly show the strong influence of the acoustic intensity in the process The curves obtained up to a maximum

Application Of Drying And Dehydration

Application Of Drying And Dehydration Planta Mvil de Trituradora de Mandbula Planta Mvil de Trituradora de Impacto Planta Mvil de Trituradora de Cono Planta Mvil de Trituradora de VSI Material : construccin de carretera e industrias de agregados Tamao de salida : los agregados de 5-20mm Equipo : alimentador vibratorio +trituradora de mandbulas +planta mvil de

In this sense this work aimed to analyze the influence of drying temperature besides evaluating the kinetics and mathematical modeling of experimental data In addition the physicochemical properties of fresh jambo pulp were determined and after the foam layer drying process Drying was performed in an air circulation oven at 50 60 70C using a concentration of 4 5% (w/w) emulsifier

This research has focused on the influence of ultrasonic various natures of solvents sonication times and also drying method towards the extraction of M koenigii essential oil Two types of solvents are used in this research which is ethanol and hexane In this research the methods of drying grinding extraction separation and analysis are used and the sample is separated from solvents by

ultrasound-assisted extraction (UAE) technique can be especially suitable due to low equipment requirements and its high economic efficiency (12) offering at the same time high reproducibility simplified manipulation and reduced solvent and energy consump-tion (13) Beside these advantages the usage of ultrasound for extraction diminishes the danger of thermal degradation of desired

The invention relates to a method for uniformly drying agaricus bisporus slices through variable-frequency ultrasound-assisted impregnation pretreatment and vacuum microwaves and belongs to the field of deep processing of agricultural products The method comprises the following steps: cleaning agaricus bisporus and cutting into 5-8mm thick slices protecting color by using a mixed solution

8 Drying Assisted by Power Ultrasound 237 Juan Andres Carcel Jose Vicente Garca-Perez 8 4 1 3 Influence of the Characteristics of the Medium on Ultrasonic Intensity 258 8 4 2 Drying Air Temperature 263 8 4 3 Ultrasound–Sample Interaction 266 8 5 Conclusions 272 References 273 9 Microwave-Assisted Drying of Foods – Equipment Process and Product Quality 279 Yingqiang Wang Min

Abstract Effects of thermal and low intensity ultrasound combined with heat (LIUH) pretreatment prior to microwave vacuum drying on enzyme inactivation color changes and nutrition quality properties of dried daylilies were investigated The peroxidase (POD) ascorbic acid oxidase (AAO) and polyphenoloxidase (PPO) thermal and LIUH (0 2 and 0 4