Influence of power ultrasound application on mass transport and microstructure of orange peel during hot air drying
TLDR
In this paper, the influence of power ultrasound on convective drying of natural materials addressing the kinetic as well as the product's microstructure was discussed. But, the authors did not consider the effects on mass transfer properties from microestructural observations.About:
This article is published in Physics Procedia.The article was published on 2010-01-01 and is currently open access. It has received 100 citations till now. The article focuses on the topics: Mass transfer & Mass transfer coefficient.read more
Citations
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Effects of drying and grinding in production of fruit and vegetable powders: A review
TL;DR: In this article, the effect of different dry drying and grinding methods on physicochemical and functional properties of the final products is reviewed, and some of the innovative concepts as well as approaches to alleviate the abovementioned changes are discussed.
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Food process innovation through new technologies: Use of ultrasound
TL;DR: In this paper, the authors acknowledge the financial support of the Ministerio de Ciencia e Innovacion (DPI2009-14549-C04-04), the Fondos FEDER and the Generalitat Valenciana, Programa PrometEO/2010/062.
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Drying of ultrasound pretreated apple and its selected physical properties
TL;DR: In this paper, the authors investigated the utilization of ultrasound as a mass transfer enhancing method prior to drying of apples tissue and found that ultrasound treated apples exhibited between 9% and 11% higher shrinkage, 6-20% lower density and porosity of 9-14% higher than untreated samples.
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Novel Drying Techniques for the Food Industry
TL;DR: In this article, the authors highlight recent developments of valuable novel drying techniques to promote sustainability in the food industry and points towards the potential of these techniques to improve the efficiency and efficacy of drying.
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Food drying enhancement by ultrasound – A review
TL;DR: In this paper, the authors present the current state of the art in ultrasonic-assisted drying and evaluate the influence of ultrasound on the product's quality (dried food) is judged and described.
References
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Power Ultrasound Mass Transfer Enhancement in Food Drying
TL;DR: In this paper, the authors assess the influence of power ultrasound on the mass transfer process during drying of different products, including carrots, persimmon and lemon peel, using different diffusion models according to the geometry.
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Ultrasonic drying of foodstuff in a fluidized bed: Parametric study.
TL;DR: The results show that the effect of ultrasound on drying rate is affected by air flow rate, ultrasonic power and mass loading, and at high air velocities the acoustic field inside the chamber is disturbed and the effect on drying kinetics diminishes.
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Reduced effectiveness of the treatment for removing astringency in persimmon fruit when stored at 15 °C: Physiological and microstructural study
TL;DR: In this article, the authors studied the effect of different periods of storage at 15°C and found that the longer the fruit was in storage, the less effective the CO 2 treatment was.