Abstract
The use of ultrasound is a new method to enhance convection drying. However, there is little information in the literature on the improvement of convective heat transfer caused by ultrasound. Therefore, the heat transport during ultrasound-assisted convective heating of small samples in a hybrid dryer was experimentally examined. A small Biot number regime of heat transfer was considered. The results confirmed a great enhancement of heat transfer due to the application of ultrasound. Due to the use of ultrasound, the convective heat exchange coefficient increased from 45% to almost 250%. The enhancement is a linear function of applied ultrasound power. It was shown that the energy absorption of ultrasound existed, but the thermal effect of this absorption was very small.
Highlights
Almost every food product is dried during its processing
New methods to improve the process without raising the temperature are sought. One of these methods is the use of high-intensity ultrasound (US) [1]
The enhancement of heat transfer increase of the curve’s slope and the energy absorption causes an increase in final sample increase of the curve’s slope and the energy absorption causes an increase in finalresults samplein an increase of the curve’s slope and the energy absorption causes an increase in final temperature
Summary
Almost every food product is dried during its processing. Drying extends storage life and facilitates handling as well as transportation. Drying influences the quality of a final product. It changes the colour, flavour, and nutritional value of food. Due to the quality of the product, low-temperature drying is recommended. New methods to improve the process without raising the temperature are sought. One of these methods is the use of high-intensity ultrasound (US) [1]. Reviews of the use of ultrasound to enhance drying could be found in [2,3,4]
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