NDLI: Enhancement of convective drying by application of airborne ultrasound - a response surface approach.

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Enhancement of convective drying by application of airborne ultrasound - a response surface approach.

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Beck, Svenja M. Sabarez, Henry Gaukel, Volker Knoerzer, Kai
Description	Country affiliation: Germany Author Affiliation: Beck SM ( CSIRO Animal, Food and Health Sciences, 671 Sneydes Road, Werribee, VIC 3030, Australia); Sabarez H ( CSIRO Animal, Food and Health Sciences, 671 Sneydes Road, Werribee, VIC 3030, Australia. Electronic address: henry.sabarez@csiro.au.); Gaukel V ( KIT (Karlsruhe Institute of Technology), Institute of Process Engineering in Life Sciences, Section I: Food Process Engineering, Kaiserstraße 12, 76131 Karlsruhe, Germany.); Knoerzer K ( CSIRO Animal, Food and Health Sciences, 671 Sneydes Road, Werribee, VIC 3030, Australia.)
Abstract	Drying is one of the oldest and most commonly used processes in the food manufacturing industry. The conventional way of drying is by forced convection at elevated temperatures. However, this process step often requires a very long treatment time, is highly energy consuming and detrimental to the product quality. Therefore, an investigation of whether the drying time and temperature can be reduced with the assistance of an airborne ultrasound intervention is of interest. Previous studies have shown that contact ultrasound can accelerate the drying process. It is assumed that mechanical vibrations, creating micro channels in the food matrix or keeping these channels from collapsing upon drying, are responsible for the faster water removal. In food samples, due to their natural origin, drying is also influenced by fluctuations in tissue structure, varying between different trials. For this reason, a model food system with thermo-physical properties and composition (water, cellulose, starch, fructose) similar to those of plant-based foods has been used in this study. The main objective was, therefore, to investigate the influence of airborne ultrasound conditions on the drying behaviour of the model food. The impact of airborne ultrasound at various power levels, drying temperature, relative humidity of the drying air, and the air speed was analysed. To examine possible interactions between these parameters, the experiments were designed with a Response Surface Method using Minitab 16 Statistical Software (Minitab Inc., State College, PA, USA). In addition, a first attempt at improving the process conditions and performance for better suitability and applicability in industrial scale processing was undertaken by non-continuous/intermittent sonication.
File Format	HTM / HTML
ISSN	13504177
Issue Number	6
Volume Number	21
e-ISSN	18732828
Journal	Ultrasonics Sonochemistry
Language	English
Publisher	Elsevier
Publisher Date	2014-11-01
Publisher Place	Netherlands
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Discipline Diagnostic Imaging Air Desiccation Methods Food Handling Temperature Ultrasonics Humidity Models, Theoretical Journal Article
Content Type	Text
Resource Type	Article
Subject	Organic Chemistry Environmental Chemistry Acoustics and Ultrasonics Radiology, Nuclear Medicine and Imaging Chemical Engineering Inorganic Chemistry

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