Studies of ultrasonic dehydration efficiency

• 作 者: Vladimir N. KHMELEV Andrey V. SHALUNOV Roman V. BARSUKOV Denis S. ABRAMENKO Andrey N. LEBEDEV
• 机 构: Biysk Technological Institute (Branch) Altai State Technical University,
• 出 处: Journal of Zhejiang University-Science A(Applied Physics & E
• 发表日期: 2011年04期
• 关键词: ultrasonic drying moisture dehydration chamber resonant convective vegetables re

The aim of this investigation was to define the effectiveness of non-contact drying using ultrasonic vibrations. Disk radiators were used for carrying out experiments, and a special drying chamber was designed to provide resonant amplification of ultrasonic vibrations (from 130 to 150 dB). Drying of ginseng and other vegetables demonstrated that the application of ultrasonic vibrations reduced power inputs by 20% in comparison with convective drying. It also led to a decrease of 6% in final moisture content, if the duration of drying was constant. The level of intensification of ultrasonic drying was high (up to 50 g for 1 kg of drying material), which helped to lower the temperature of the drying agent and improve the quality of the dried products.

The aim of this investigation was to define the effectiveness of non-contact drying using ultrasonic vibrations. Drying of ginseng and other vegetables demonstrated that the application of ultrasonic vibrations reduced power inputs by 20% in comparison with convective drying. It also led to a decrease of 6% in final moisture content, if the duration of drying was constant. The level of intensification of ultrasonic drying was high (up to 50 g for 1 kg of drying material), which helped to lower the temperature of the drying agent and improve the quality of the dried products.