An Introductory Review of Applications of Ultrasound in Food DryingProcesses
作者： Babak Pakbin Karamatollah Rezaei
DOI: 10.4172/2157-7110.1000410
关键词:
摘要: In this study, applications of ultrasound in food drying processes have been reviewed. High frequency ultrasonic treatment can be used as a pretreatment or for the improvement main process and traditional driers. Ultrasonic waves at low also diagnostic method measuring properties final dried products controlling process. has direct indirect applications. improves by intensifying heat mass transfer. Indirect implementations technology involve parts systems such nozzles spray-driers freezing sections freeze-drying systems.
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