Ultrasonic Drying Processing Chamber

Acosta, Víctor M.; Bon, J.; Riera, Enrique; Pinto, Ana Carla Godinho

doi:10.1016/j.phpro.2015.08.175

Cited by 8 publications

(7 citation statements)

References 3 publications

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“…This could be due to the increased rate of heat transfer into the particles at a higher temperature, and thus producing a greater driving force for moisture evaporation to speed up water removal (Caparino et al, 2012). The similar trend was observed in a study by (Acosta et al, 2015) on the effect of increasing level of maltodextrin from 10 to 15% (w/v) in reducing moisture content from pineapple juice FULL PAPER powder. Increased level of maltodextrin increased the level of feed solids and consequently reduced the level of total moisture for evaporation (Candia-Muñoz et al, 2015).…”

Section: Moisture Content Analysissupporting

confidence: 68%

Effect of maltodextrin concentration and slurry temperature on pineapple powder using ultrasonic spray dryer

Sukri¹,

Hashib²,

Rahman³

et al. 2018

Food Res.

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In order to prolong the shelf life of the pineapple, one of the methods that can be applied is spray drying. Ultrasonic Spray Drying (USD) relies on an electromechanical device that vibrates at a very high frequency. The main objective of this work is to study the effect of maltodextrin concentrations and pre-heat slurry temperature in order to improve pineapple powder yield and moisture content. The spray dryer model used was equipped with ultrasonic system and the samples were run at different preheat slurry temperatures of 30°C , 40°C, and 50°C. Maltodextrin (MD) was used as a carrier agent at different concentrations ranging from 10% to 30% w/w. The pineapple powder then was analyzed for its yield, moisture content and colour. It was found that at higher pre-heat slurry temperature and MD concentration, the drying yield of pineapple powder had also increased. The moisture content of pineapple powder decreased with an increase of preheat slurry temperatures and MD concentration. The pineapple was found to be spray dried best at 40°C pre-heat slurry temperature with 20% w/w MD concentration highest yield recorded was 127 g. It was observed that the lightness colour of the powder is the highest at 40°C of slurry temperature and 20% w/w MD concentration. The pineapple slurry with high water to pineapple ratio resulted in low moisture content. In addition, the result shows that an increased amount of pineapple slurry and MD concentrations gives higher pineapple powder.

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Section: Moisture Content Analysissupporting

confidence: 68%

Effect of maltodextrin concentration and slurry temperature on pineapple powder using ultrasonic spray dryer

Sukri¹,

Hashib²,

Rahman³

et al. 2018

Food Res.

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show abstract

“…In this context, considerable investigations have used more efficient technologies (the ultrasonic and the acoustic techniques). Recently, the development of the vibration method in porous media has been an interesting subject in a great number of fields and has been found to enhance the heat and mass transfer process. − Moreover, Rzig et al have developed a numerical model to simulate the vibration effects on heat and mass transfer during the drying process .…”

Section: Introductionmentioning

confidence: 99%

Enhancement of 3D Mass and Heat Transfer within a Porous Ceramic Exchanger by Flow-Induced Vibration

et al. 2022

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This work investigates heat transfer enhancement for a porous ceramic heat exchanger. The effect of flow-induced vibration of exchanging air flow through porous tube banks has been tested. A numerical model able to assess the vibration effect on heat and mass transfer inside a porous ceramic exchanger has been carefully developed. A three-dimensional unstructured control volume finite element method (CVFEM) is developed to simulate the transport phenomena that arise during convective exchange. In this respect, several numerical tests have been conducted. The time evolution of temperature, liquid saturation, and pressure of the porous domain are analyzed and compared for two cases: with and without vibration. It is found that the vibration highly enhances the heat and mass transfer inside the ceramic exchanger. As a result, the gain of exchanging time to reach the thermal equilibrium between the hot air and the porous domain was 75% for the case of air vibration under sawtooth type at a frequency of f v = 5 Hz and V max = 10 m/s compared to nonvibrating exchange.

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“…In order to solve this problem, we considered a method of drying wet clothes without contact by using aerial intense ultrasound. 4) Conventionally, drying by aerial ultrasonic waves [5][6][7][8] has been used for chemical products and foods, [9][10][11] and this has been shown to be largely effective at the position of maximum particle velocity (node of sound pressure) when using ultrasonic waves with a sound pressure level of over 150 dB. [12][13][14] However, in conventional ultrasonic drying, the size of the drying sample is small relative to the wavelength of the ultrasonic wave in many cases, [15][16][17] and there have been no studies of samples that are larger than this wavelength, such as wet clothes.…”

Section: Introductionmentioning

confidence: 99%

Drying of wet cloth by aerial intense standing wave field formed by two sets of transverse vibrating plate type ultrasonic sound sources

Nakamura

Asami

Miura

2021

Jpn. J. Appl. Phys.

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Recently, there has been research into drying by applying an ultrasonic vibrator directly to wet clothes. However, this method may damage the fabric and decorations of clothing because the ultrasonic vibrator is in direct contact with the wet clothing. Therefore, we would like to dry wet clothes without contact using an aerial intense ultrasonic wave. In this paper, an intense standing wave sound field was formed in the air using two sets of transverse vibrating plate type ultrasonic sound sources, and a cloth larger than the wavelength of the sound wave in the ultrasound field was dried. We compared the moisture content on dry basis, drying rate, and drying time of the drying samples, and determined the differences in drying effect depending on differences in the installation position of the drying samples in the ultrasound field.

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Ultrasonic Drying Processing Chamber

Cited by 8 publications

References 3 publications

Effect of maltodextrin concentration and slurry temperature on pineapple powder using ultrasonic spray dryer

Effect of maltodextrin concentration and slurry temperature on pineapple powder using ultrasonic spray dryer

Enhancement of 3D Mass and Heat Transfer within a Porous Ceramic Exchanger by Flow-Induced Vibration

Drying of wet cloth by aerial intense standing wave field formed by two sets of transverse vibrating plate type ultrasonic sound sources

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