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INFLUENCE OF HIGH-INTENSITY ULTRASOUNDON DRYING KINETICS IN FIXED BEDS OF HIGH POROSITY

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INFLUENCE OF HIGH-INTENSITY ULTRASOUNDON DRYING KINETICS IN FIXED BEDS OF HIGH POROSITY

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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 info:eu-repo/grantAgreement/MEC//CSD2007-00016/ES/PRODUCTOS CARNICOS PARA EL SIGLO XXI: SEGUROS, NUTRITIVOS Y SALUDABLES/ 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.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


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