Ultrasound Assisted Osmotic Dehydration Pretreatment on Carrot Followed by Hot-air Drying

被引：0

作者：

Liu, Yunhong ^{[1
]}

Chong, Cuijuan ^{[1
]}

Wu, Jianye ^{[1
]}

Miao, Shuai ^{[1
]}

Luo, Lei ^{[1
]}

Li, Xin ^{[1
]}

机构：

[1] Henan Univ Sci & Technol, Sch Food & Bioengn, Luoyang 471023, Peoples R China

来源：

2013 INTERNATIONAL CONFERENCE ON ADVANCED MECHATRONIC SYSTEMS (ICAMECHS) | 2013年

关键词：

Ultrasound; osmotic dehydration; hot-air drying; water removal ratio; MASS-TRANSFER ENHANCEMENT; FOOD; INTENSITY;

D O I：

暂无

中图分类号：

TM [电工技术]; TN [电子技术、通信技术];

学科分类号：

0808 ; 0809 ;

摘要：

Ultrasound can enhance mass transfer rate inside and outside materials during dehydration, so it's often used to strengthen osmotic dehydration. Yet osmotic dehydration can't obtain dry products and is usually applied as pretreatment for other drying process. Ultrasonic osmotic dehydration combined hot-air drying process is investigated in this paper. The influences of operation parameters such as time, ultrasound power, solution concentration and system temperature on water removal ratio are discussed. The effects of ultrasonic osmosis on total dehydration time of drying carrot slices are also studied.

引用

页码：629 / 632

页数：4

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