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Journal of Zhejiang University SCIENCE A 2011 Vol.12 No.4 P.247-254

10.1631/jzus.A1000155


Studies of ultrasonic dehydration efficiency


Author(s):  Vladimir N. Khmelev, Andrey V. Shalunov, Roman V. Barsukov, Denis S. Abramenko, Andrey N. Lebedev

Affiliation(s):  Biysk Technological Institute (Branch) Altai State Technical University, Biysk 659305, Russia

Corresponding email(s):   vnh@bti.secna.ru

Key Words:  Drying, Ultrasound, Vibration system, Drying chamber, Processing (treatment) of agricultural products


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Vladimir N. Khmelev, Andrey V. Shalunov, Roman V. Barsukov, Denis S. Abramenko, Andrey N. Lebedev. Studies of ultrasonic dehydration efficiency[J]. Journal of Zhejiang University Science A, 2011, 12(4): 247-254.

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Abstract: 
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.

Darkslateblue:Affiliate; Royal Blue:Author; Turquoise:Article

Reference

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[3]Gallego-Juarez, J.A., Riera, E., de la Fuente-Blanco, S., Rodriguez-Corral, G., Acosta-Aparicio, V.M., Blanco, A., 2007. Application of high-power ultrasound for dehydration of vegetables: processes and devices. Drying Technology, 25(11):1893-1901.

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