Please use this identifier to cite or link to this item:
logo share SHARE BASE
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE

Application of high-power ultrasound for drying vegetables

AuthorsRiera, Enrique; Gallego Juárez, Juan Antonio; Rodríguez Corral, Germán; Acosta Aparicio, Víctor Manuel; Andrés Gallego, Eduardo
KeywordsVegetable dehydration
High-power ultrasound
20 kHz ultrasonic vibration
Issue DateSep-2002
PublisherSociedad Española de Acústica
CitationForum Acusticum Sevilla 2002. Ultrasonics ; ULT-05-004-IP
AbstractHigh power ultrasound represents a means for food dehydration without affecting the main characteristics and quality of the product. The application of ultrasonic energy can be made alone or in combination with other kind of energies such as hot-air. In this latter case ultrasound helps in reducing temperature or treatment time.
This paper deals with an experimental work in which the results obtained with different kind of vegetables (apple, carrots, mushroom, etc.) under the application of ultrasonic vibration at 20 kHz are presented. Several experimental techniques such us direct contact of the ultrasonic vibration with the product, standing wave and near-field conditions were tested, together with hot-air at several temperatures.
Description7 pages.-- PACS nr.: 43.35Ty.-- Communication presented at: Forum Acusticum Sevilla 2002 (Sevilla, Spain, 16-20 Sep 2002), comprising: 3rd European Congress on Acoustics; XXXIII Spanish Congress on Acoustics (TecniAcústica 2002); European and Japanese Symposium on Acoustics; 3rd Iberian Congress on Acoustics.-- Special issue of the journal Revista de Acústica, Vol. XXXIII, year 2002.
Appears in Collections:(IA) Comunicaciones congresos

Files in This Item:
File Description SizeFormat
ult05004.pdf132,93 kBAdobe PDFThumbnail
Show full item record
Review this work

Page view(s)

checked on May 18, 2022


checked on May 18, 2022

Google ScholarTM



WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.