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Gewählte Publikation:

Schossler, K; Jager, H; Knorr, D.
(2012): Effect of continuous and intermittent ultrasound on drying time and effective diffusivity during convective drying of apple and red bell pepper
J FOOD ENG. 2012; 108(1): 103-110. FullText FullText_BOKU

A new approach of ultrasound-assisted convective drying was tested in this study using a screen as product support and sound transmitting surface. Red bell pepper and apple cubes were dried at 70 degrees C in a laboratory scale hot-air drying oven. In addition to continuous ultrasound used for both products, intermittent ultrasound was applied for apple drying reducing net sonication time to 50% and 10%. Significant improvements of drying characteristics were observed for continuous sonication and intermittent ultrasound at 50% net sonication time. Experimental data were fitted with eight models, among which the Midilli model resulted in the best fit with R-2 > 0.9988 and reduced chi(2) <= 0.0002. The influence of ultrasound on drying time to reach 20% and 30% residual moisture content as well as on effective moisture diffusivities and drying periods is discussed. (C) 2011 Elsevier Ltd. All rights reserved.
Autor*innen der BOKU Wien:
Jäger Henry
BOKU Gendermonitor:

Find related publications in this database (Keywords)
Convective drying
Continuous and intermittent ultrasound
Red bell pepper

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