Abstract
This chapter examines the most recent advances in the use of high-power ultrasound for drying and dewatering food materials. Improvements in the design of specific ultrasonic devices for drying are addressed as well as the efficiency of the ultrasonic application. Direct contact and airborne ultrasonic applications are explored in hot air and low-temperature drying. In addition, the effect of operational parameters such as air temperature, air velocity, or ultrasonic power are depicted in several cases. Finally, the interaction between ultrasound and food is shown, looking at how drying the food affects the ultrasonic application and how ultrasound affects food structure.
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