Mathematical modeling of spicy herbs intensive drying with ultrasound

Abstract

Ultrasound drying experiments of wicking and foam materials, spicy herbs in particular, with improved quality characteristics were carried out with sufficient efficiency of the created plant based on the steam convection oven. It was shown that drying optimization process can be preliminarily calculated using a theoretical model of ultrasonic exposure together with the supply of a heated drying agent to a temperature significantly lower than that accepted in industry (no more than 50-55 °C). Consequently, the drying time was reduced 2, as well as energy consumption level demonstrated 30% decrease.