Novel Ultrasonic Method for Food Dehydration

Abstract

This report summarizes the work accomplished in the successful completion of Phase I of this SBIR Project. The overall conclusion is that the ultrasonic activation during aerosol dehydration results in significant increases in evaporation/dehydration rates. These improvements in dehydration rates allow for much more rapid and energy-efficient processing, thus reducing dehydration costs.

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Document Details

Document Type
Technical Report
Publication Date
Mar 01, 1994
Accession Number
ADA277411

Entities

People

  • J. C. Hansen
  • S. R. Taylor

Tags

Communities of Interest

  • Energy and Power Technologies

DTIC Thesaurus Topics

  • Air Flow
  • Chemical Reactions
  • Cost Estimates
  • Dehydrated Foods
  • Dehydration
  • Energy
  • Engineering
  • Evaporation
  • Flow Rate
  • Freeze Drying
  • Frequency
  • Heat Energy
  • Human Factors Engineering
  • Materials
  • Moisture Content
  • Sound Pressure
  • Standing Waves

Readers

  • Agricultural Chemistry/Soil Science
  • Software Engineering