BOKU - Universität für Bodenkultur Wien - Forschungsinformationssystem
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.
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- Abstract:
- 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
- Screen
- Red bell pepper
- Apple
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