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dc.contributor.author | Rodríguez Cortina, Jader![]() |
es_ES |
dc.contributor.author | Mulet Pons, Antonio![]() |
es_ES |
dc.contributor.author | Bon Corbín, José![]() |
es_ES |
dc.date.accessioned | 2017-05-17T09:02:18Z | |
dc.date.available | 2017-05-17T09:02:18Z | |
dc.date.issued | 2014-04 | |
dc.identifier.issn | 0260-8774 | |
dc.identifier.uri | http://hdl.handle.net/10251/81259 | |
dc.description.abstract | [EN] Hot air drying is an energy intensive process and can affect bioactive components. A common method of food drying is in a fixed bed. The application of high-intensity ultrasound could constitute a way of improving traditional convective drying systems. Therefore, the main aim of this work was to assess the influence of high-intensity ultrasound on transfer phenomena during the convective drying in a high-void bed of non-porous materials, like thyme leaves. For this purpose, drying kinetics of thyme leaves were carried out at 1, 2 and 3 m s(-1) air velocity at different air temperatures (40, 50, 60, 70, and 80 +/- 1.2 degrees C), and different levels of acoustic power density (0, 6.2, 12.3, 18.5 kW m(-3)). To address the effect of US on the drying kinetics, a mathematical model was developed considering time varying boundary conditions for heat and mass transfer between the air and the product. Due to the physical characteristic of the material, the influence of the ultrasound power density applied on the internal resistance to the mass transfer was significantly lower than its influence of the external resistance; therefore process intensification is mainly linked to external resistance. Nevertheless, the influence of the application of ultrasound on transport phenomena was only observed at air temperatures and air velocities below 70 degrees C and 3 m s(-1) respectively. (C) 2013 Elsevier Ltd. All rights reserved. | es_ES |
dc.description.sponsorship | The authors of this work acknowledge the financial support from the "Ministerio de Educacion y Ciencia" in Spain, CONSOLIDER INGENIO 2010 (CSD2007-00016). | en_EN |
dc.language | Inglés | es_ES |
dc.publisher | Elsevier | es_ES |
dc.relation.ispartof | Journal of Food Engineering | es_ES |
dc.rights | Reserva de todos los derechos | es_ES |
dc.subject | Food drying | es_ES |
dc.subject | Heat and mass transfer | es_ES |
dc.subject | Mathematical modeling | es_ES |
dc.subject | Ultrasound assisted drying | es_ES |
dc.subject.classification | TECNOLOGIA DE ALIMENTOS | es_ES |
dc.title | INFLUENCE OF HIGH-INTENSITY ULTRASOUNDON DRYING KINETICS IN FIXED BEDS OF HIGH POROSITY | es_ES |
dc.type | Artículo | es_ES |
dc.identifier.doi | 10.1016/j.jfoodeng.2013.12.002 | |
dc.relation.projectID | info:eu-repo/grantAgreement/MEC//CSD2007-00016/ES/PRODUCTOS CARNICOS PARA EL SIGLO XXI: SEGUROS, NUTRITIVOS Y SALUDABLES/ | es_ES |
dc.rights.accessRights | Cerrado | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural | es_ES |
dc.description.bibliographicCitation | Rodríguez Cortina, J.; Mulet Pons, A.; Bon Corbín, J. (2014). INFLUENCE OF HIGH-INTENSITY ULTRASOUNDON DRYING KINETICS IN FIXED BEDS OF HIGH POROSITY. Journal of Food Engineering. 127:93-102. https://doi.org/10.1016/j.jfoodeng.2013.12.002 | es_ES |
dc.description.accrualMethod | S | es_ES |
dc.relation.publisherversion | https://doi.org/10.1016/j.jfoodeng.2013.12.002 | es_ES |
dc.description.upvformatpinicio | 93 | es_ES |
dc.description.upvformatpfin | 102 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.description.volume | 127 | es_ES |
dc.relation.senia | 261694 | es_ES |
dc.identifier.eissn | 1873-5770 | |
dc.contributor.funder | Ministerio de Educación y Ciencia | es_ES |